1. Season the Steak: Rub the steak with Hop Barons Steak Seasoning, ensuring it's well coated on both sides. Allow it to marinate for at least 30 minutes.

2. Cook the Steak: Grill or pan-sear the steak to your desired level of doneness. Once cooked, let it rest for a few minutes, then slice it thinly against the grain.

3. Caramelize the Onions: In a pan, heat olive oil over medium-low heat.

Add the thinly sliced onions and cook slowly until they become golden brown and caramelized. This might take about 15-20 minutes.

4. Prepare the Cheese Sauce: In a saucepan, melt butter over medium heat. Stir in flour and Hop Barons Steak Seasoning Packet to make a roux. Gradually whisk in milk, stirring constantly until the mixture thickens. Reduce heat to low and stir in shredded cheese until smooth and creamy.

5. Assemble the Quesadillas: On a large tortilla, layer a portion of the sliced steak, caramelized onions, and shredded cheese.

6. Drizzle Hop Barons Cheese Sauce over the filling. Place another tortilla on top.

7. Cook the Quesadillas: Cook the quesadillas in a pan over medium heat until the tortillas are golden brown, and the cheese is melted. Flip halfway through to ensure even cooking.

8. Serve: Slice the quesadillas into wedges and serve hot.

Optionally, garnish with diced tomatoes, sliced jalapeños, sour cream, or guacamole.

1. Rinse the navy beans and soak them in water overnight. Drain the water and rinse the beans again before cooking.

2. Preheat your oven to 325°F (163°C).

3. In a large oven-safe pot or Dutch oven, sauté the onion and green bell pepper over medium heat until they start to soften. Add in the minced garlic and cook for an additional minute.

4. Add the ketchup, molasses, brown sugar, apple cider vinegar, strong brewed coffee, Hop Barons Steak Seasoning, salt, and black pepper to the pot. Stir to combine.

5. Add the soaked navy beans and 6 cups of water to the pot. Stir to combine and bring the mixture to a boil.

6. Once the mixture comes to a boil, cover the pot with a lid and transfer it to the preheated oven.

7. Bake for 3-4 hours or until the beans are tender and the sauce has thickened. Check the pot every hour or so and add more water if needed.

8.Once the beans are done, remove the pot from the oven and let it cool for a few minutes before serving.

1. In a medium saucepan, combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Hop Barons Coffee Rub, salt, and black pepper.

2. Stir in water and whisk until fully combined.

3. Bring the sauce to a boil over medium heat, then reduce heat and let simmer for 15-20 minutes, or until the sauce has thickened.

4. Taste and adjust seasoning as needed.

5. Remove from heat and let cool before using as a marinade or BBQ sauce.

6. Store in an airtight container in the refrigerator for up to two weeks.

1. Prepare Beyond Meat Patties: Allow the Beyond Meat patties to thaw if frozen. Pat them dry with a paper towel.

2. Create the Marinade: In a bowl, whisk together Hop Barons Steak Seasoning, olive oil, soy sauce, balsamic vinegar, Dijon mustard, garlic powder, salt, and pepper to form a marinade.

3. Marinate Beyond Meat: Place the Beyond Meat patties in a shallow dish or a resealable plastic bag. Pour the marinade over the patties, ensuring they are well-coated. Marinate for at least 30 minutes to let the flavors infuse.

4. Preheat the Grill: Preheat your grill to medium-high heat.

5. Grill Beyond Meat Steaks: Grill the marinated Beyond Meat patties for 3-4 minutes per side, or until grill marks appear and the patties are heated through.

6. Baste with Marinade (Optional): Optionally, brush the Beyond Meat steaks with any remaining marinade during grilling for an extra burst of flavor.

7. Garnish and Serve: Transfer the grilled Beyond Meat steaks to a serving platter. Garnish with fresh parsley if desired. Serve with lemon wedges on the side.

Preheat the oven to 350°F.

1. In a large mixing bowl, combine the ground beef, onion, garlic, eggs, breadcrumbs, milk, Hop Barons Coffee Rub, salt, and black pepper.

2. Mix everything together until well combined.

3. Transfer the mixture to a greased loaf pan, and press it down to make sure it's evenly distributed.

4. In a small bowl, mix together the ketchup, brown sugar, and apple cider vinegar to make the glaze.

5. Brush the glaze over the top of the meatloaf.

6. Bake in the preheated oven for 60-70 minutes, or until the internal temperature of the meatloaf reaches 160°F.

7. Let the meatloaf cool for 10 minutes before slicing and serving.

1. Preheat the Oven: Preheat your oven to 375°F (190°C).

2. Prepare the Meatball Mixture: In a large mixing bowl, combine Beyond Meat Ground, Hop Barons Steak Seasoning, breadcrumbs, almond flour, tomato paste, chopped onion, minced garlic, chopped parsley, plant-based milk, olive oil, salt, and pepper. Mix until well combined.

3. Form Meatballs: Scoop tablespoon-sized portions of the mixture and roll them into meatballs, placing them on a parchment-lined baking sheet.

4. Bake: Bake the Beyond Meatballs in the preheated oven for 20-25 minutes or until they are golden brown and cooked through.

5. Optional Searing (Optional): For an added touch, you can sear the meatballs in a pan with a bit of olive oil for a few minutes to create a crispy exterior.

6. Serve: Serve the Spiced Beyond Meatballs with your favorite marinara sauce, over pasta, in a sub sandwich, or as an appetizer.

7. Garnish (Optional): Garnish with fresh basil for a burst of freshness.

1. Preheat the oven to 400°F (200°C).

2. Clean the mushrooms and cut off the stems. If using larger mushrooms, slice them into bite-sized pieces.

3. In a bowl, mix together the olive oil and Hop Barons Steak Seasoning until well combined.

4. Add the mushrooms to the bowl and toss them with the coffee rub mixture until evenly coated.

5. Place the mushrooms in a single layer on a baking sheet and sprinkle with salt and pepper to taste.

6. Roast the mushrooms in the preheated oven for 20-25 minutes, or until they are tender and lightly browned.

7. Serve the roasted mushrooms hot as a side dish or on top of a salad.