Hubs Highlights
Hubbard Peanut Co. names new CEO
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New Endorsement Deal with PGA Tour Pro Mark Hubbard
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The Canned Snack That Always Kicked Off My Grandmother's Christmas Celebrations
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This Virginia Farmer Revives the Past to Grow a Special Peanut
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Money Game: For today's pros, corporate sponsorships go way beyond dollars and cents
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Shocking Truth About Virginia’s Peanuts
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Steel Magnolias Podcast - Virginia is for Peanuts
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Interview with Taste Radio Podcast
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With flavors old and new, Hubs Peanuts are good for you, the earth and the community
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Harvesting the Vine to Feed People Now
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Top Trends from the 2024 Summer Fancy Foods Show
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The Peanut Podcast Episode 9: Innovators in Peanuts
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A Family Legacy Harnessing the Secret Superpower of Peanuts
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Meet the Makers: Hubs Peanuts
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Virginia peanut farmers share the historical significance behind their work
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Hubs wins Hampton Roads Chamber 2020 Small Business of the Year
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Small Business of the Year 2020 - Hubbard Peanut Company
Hubs Announces Expansion into Franklin
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In a Nut Shell
Caribbean Chicken Salad with Peanuts
Ingredients 1 head romaine lettuce, torn in pieces 1/2 cup sliced green onions 1 cup shredded grilled chicken 1 papaya, halved, seeded, peeled and sliced 1 cup raspberries 1/2 cup Hubs Salted Peanuts For Chutney Dressing ½ cup Hubs Salted Peanuts Mayonnaise ¼ cup chutney 2 tablespoons of sugar 2 tablespoons raspberry vinegar 1 teaspoon curry powder Directions To make salad dressing: combine 1/2 cup each peanuts and mayonnaise, 1/4 cup chutney, 2 tablespoons each sugar and raspberry vinegar, and 1 teaspoon curry powder in a blender or food processor blend until smooth. Set dressing aside. Toss lettuce with green onions and divide among 4 serving plates. Top with chicken, papaya slices and raspberries; sprinkle with peanuts. Serve with Chutney Dressing. Makes 4-1/4 cup servings
Hubs Peanuts Encrusted Salmon
Ingredients 4 Salmon Fillets (4-5 oz each) 4 tablespoons Dijon Mustard 2 tablespoons Peanut Butter 1/2 cup Hubs Salted Peanuts, crushed coarsely 4 tablespoons Panko 1/2 teaspoon Rosemary 1 tablespoon Olive Oil Directions Preheat the oven to 375 degrees F. In a bowl, combine Dijon mustard and peanut butter. Mix well. In another bowl combine crushed peanuts, panko and rosemary. Mix well. Spread peanut butter mixture and peanuts mixture on each salmon fillet. Spinkle minced parsley on top and place salmon fillets on a lightly greased baking pan. Pour olive oil over salmon fillets and bake for 20-25 minutes.
How a Third-Generation Entrepreneur Is Helping his Family's Peanut Business Grow and Adapt for the Future
"As a leader of his family's business, the Hubbard Peanut Company (also known as Hubs), Marshall Rabil recently introduced a new product that not only supports a small farmer but delivers a unique product to the consumer. Hubs Single Origin Redskin Peanuts were sold exclusively on the Hubs website and quickly sold out." Read More on NationalPeanutBoard.org » - How a Third-Generation Entrepreneur Is Helping his Family's Peanut Business Grow and Adapt for the Future
