Apple Cider Chicken Sheet Pan Dinner

This meal brings together the warm flavors of apple cider, sweet dried cherries, seasonal fall veggies, and tender chicken thighs for a complete and comforting dish.

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Apple Cider Chicken Sheet Pan Dinner
Serves 3-4

Ingredients:

6-8 bone-in chicken thighs
1 large or 2 smaller sweet potatoes, peeled and diced into 1/2” cubes
1/2 red onion, sliced pole to pole
2 cups Brussels sprouts, trimmed and halved
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Salt and pepper
2 tablespoons olive oil
1 fresh rosemary sprig, minced

For the Apple Cider Glaze:

1/2 cup apple cider
1 tablespoon butter
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1/4 teaspoon cinnamon
1 cup dried cherries

Directions:

1. Preheat the oven to 450 F with a rack about 6 inches from the top of the oven. Line one large baking sheet (or two smaller sheets) with parchment paper, or lightly grease it. TIP: We love using parchment paper for easy clean-up!

2. Prepare the glaze. In a small saucepan over medium heat, combine the apple cider, butter, Dijon mustard, apple cider vinegar, maple syrup, and cinnamon. Whisk until combined. Bring to a boil, then reduce to a simmer. Let it cook for about 10-15 minutes, or until the glaze is reduced by half. Add the dried cherries with about 5 minutes of simmering left so that the cherries have a chance to plump up and add flavor to the simmering glaze.

3. Prepare the vegetables. Place the sweet potato cubes, red onion slices, and halved Brussels sprouts in a large bowl. Drizzle all with olive oil, and toss to coat evenly. Pour about half of the glaze over the veggies and toss. Transfer the veggies to the prepared sheet pan.

4. Make space for the chicken thighs in between the veggies. Drizzle each thigh with the remaining glaze.

5. Sprinkle everything with the paprika, garlic powder, Kosher salt, pepper, and minced rosemary.

6. Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165 F, and the vegetables are tender and caramelized.

7. Broil for 2-3 minutes more, if the chicken needs a bit more browning.

8. Divide among plates and serve hot. Enjoy the sweetand savory apple cider flavors with each bite!

Marinated Bone-in Pork Chops on the Grill with a Spicy Peach Sauce

These juicy, bone-in pork chops are packed with flavor, thanks to a simple marinade that ensures every bite is tender and delicious. Grilled to perfection, they’re topped with a slightly spicy peach sauce that adds a sweet, tangy kick to each bite. Perfect for end-of-summer grilling, this dish is an easy yet impressive entrée to share with family and friends.

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Marinated Bone-in Pork Chops on the Grill with a Spicy Peach Sauce
Serves 4

Ingredients:

4 bone-in pork chops

Marinade Ingredients:

1/4 cup olive oil
1/4 cup soy sauce
2 tablespoons honey
2 dashes Worcestershire sauce
2 tablespoons Dijon mustard
3 cloves garlic, minced
2 tablespoons fresh lemon juice
1 tablespoon fresh thyme, chopped
1/2 teaspoon black pepper

Peach Sauce Ingredients:

2 large peaches (or about 2 cups), pitted, peeled and diced
3 tablespoons butter
1/2 jalapeño pepper, seeded and finely minced
1/4 cup white wine
1 tablespoon honey
1 tablespoon lemon zest
1/4 cup lemon juice

Directions:

1. Make the marinade by whisking together the olive oil, soy sauce, honey, Worcestershire sauce, Dijon, garlic, lemon juice, thyme, and black pepper together in a large bowl. Add the pork chops, cover and refrigerate for an hour, or up to 4 hours. Rotate every 30 minutes to make sure chops are well-covered in the marinade.

2. Remove the pork chops from the marinade. Sprinkle both sides with a little more freshly ground pepper and a light dusting of Kosher salt. Bring to room temperature for about 30 minutes.

3. While the pork chops are marinating, prepare the peach sauce. Using a serrated peeler or paring knife, carefully remove the skins from 2 large peaches, then finely dice. In a medium-sized saucepan, melt the butter over medium-high heat. Add the jalapeño and stir, and cook for about 2 minutes. Add the white wine, honey, lemon zest, and lemon juice, and the diced peaches. Bring the sauce to a low simmer and cook for about 20-30 minutes or until the wine reduces and the sauce thickens. Use the back of a spoon or a potato masher to mash the fruit a little as it cooks. Season with Kosher salt and pepper, to taste.

4. Fire up the grill! Place the marinated pork chops on the hot, well-oiled grill, and sear for about 3 minutes on each side. Then, turn off one burner (or turn to low) to create a direct/indirect environment. Place the seared chops on the cooler, indirect side, and continue to grill until their internal temperature reaches 145 F.

5. Once the pork chops reach 145 F, place on a clean plate, and cover loosely with a aluminum foil "tent" for about 10 minutes. This allows the meat to rest, and the juices to reabsorb. The result? Juicy, flavorful grilled pork.

6. Serve the pork chops with spoonfuls of peach sauce on top with a garnish of thyme leaves.

Summer Squash and Tomato Tart with Caramelized Onions and Gruyere Cheese

Celebrate the end of summer with this beautiful vegetable tart! It’s filled with sweet caramelized onions and tomatoes, then topped with seasonal squash. Keep this recipe in mind as you visit your local farmers’ market.

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Summer Squash and Tomato Tart with Caramelized Onions and Gruyere Cheese
Makes one 9-inch tart

Crust Ingredients:

2-1/2 cups all-purpose flour
1 teaspoon Kosher salt
1 cup (2 sticks) unsalted butter, cold and grated
2 egg yolks
1/4 cup ice cold water

Filling Ingredients:

1 large yellow onion, chopped
2 cloves garlic, sliced
3 Campari tomatoes, diced
1 small zucchini
1 small yellow squash
1/2 teaspoon Kosher salt, divided
1 cup Gruyère cheese, grated and divided
2 tablespoons unsalted butter
Drizzle of extra virgin olive oil
Salt and pepper

Directions:

1. In a large bowl, whisk together the flour and salt.

2. In a food processor, pulse the flour, salt, and butter together. The texture should be coarse with some pea-sized pieces of butter remaining.

3. Add the egg yolks and 1 tablespoon of ice water. Continue to pulse until just combined. Add additional ice water 1 tablespoon at a time until fully incorporated. The dough will still be a loose, crumbly mixture in the food processor -- this is correct. Avoid adding too much water or pulsing too much.

4. Empty the dough onto a work surface and gather the dough into a ball, then flatten it into a 1/2-inch thick disk. Wrap the disk in plastic wrap and chill in the refrigerator for an hour, or overnight.

5. Once chilled, roll the dough out into a round shape roughly 1/8-inch in thickness, and place in a tart pan with a removable bottom. Use a sharp knife to trim the edges at the top of the tart pan and chill the dough again in the pan for one hour.

6. Preheat the oven to 375 F. Dock or prick the crust with the tines of a fork to vent the crust as it bakes. Place pie weights or use dried beans on parchment inside the tart crust. Bake for 20-25 minutes or until the edges are beginning to turn golden brown. (Baking times will vary based on the pan and crust thickness.) Allow the tart crust to cool in the pan on a cooling rack while preparing the filling.

7. While the tart crust bakes, prep the vegetables. Thinly slice the onions and the garlic. Slice the zucchini and yellow squash with a mandoline. Place the squash in a bowl and sprinkle with salt; toss to coat. Set aside. Grate the cheese.

8. In a large sauté pan over medium heat, melt the butter and cook the onions until they start to soften. Sprinkle with the salt and reduce the heat to medium-low. Continue to cook until the onions are deeply brown and caramelized, roughly 20-30 minutes.

9. Add the sliced garlic and cook for 2-4 minutes until softened. Then add the tomatoes. Cook until the tomato juices have evaporated, about 5-8 minutes.

10. Spoon the onion and tomato base onto the baked crust. Sprinkle with half of the Gruyère cheese, then top with the zucchini and squash slices. Make a pretty pattern if you'd like! Drizzle with olive oil, a sprinkling of salt and pepper, and the remaining cheese. Bake for 20 minutes until the cheese is nicely melted. Cool slightly on a cooling rack. Serve warm.

No-Bake Raspberry Lemon Cheesecake Bars with Graham Cracker Almond Crust

These no-bake cheesecake bars are a summertime favorite! Simply assemble and chill overnight for a delicious dessert -- all with minimal effort. Fresh raspberries are reduced into a vibrant sauce, and beautiful lemons brighten all the flavors. The combo results in a tasty, berry-and-citrus pairing that will have you reaching for more . . . and then, maybe just one more!

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No-Bake Raspberry Lemon Cheesecake Bars with Graham Cracker Almond Crust
Makes one 8" x 8" pan of bars

Graham Cracker Almond Crust Ingredients:
9 double squares of graham crackers, or 1-1/2 cups crushed
1/2 cup almonds
1 tablespoon brown sugar
1/2 cup butter, melted
1 teaspoon almond extract

Raspberry Sauce Ingredients:
12 oz fresh raspberries
1/3 cup water
3 tablespoons sugar
2 tablespoons cornstarch dissolved in an additional 1/3 cup of cold water
2 tablespoons butter
1/8 teaspoon salt
3 tablespoons fresh lemon juice

Lemon Cheesecake Filling Ingredients:
1 cup heavy whipping cream 20 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
Zest of two lemons

To Serve:
Fresh raspberriesPowdered sugar (for dusting)

Directions:

Make the Crust:

1. Lightly grease and line an 8 x 8 inch baking pan with parchment paper.

2. In a food processor, pulse the graham crackers, almonds, and brown sugar together until combined. Drizzle in the melted butter, and the almond extract. Pulse until a fine crumb is formed.

3. Form the crust layer in the bottom of the prepared baking dish. Firmly press the crust into place using a glass or measuring cup to help compress the crumbs. Place the crust in the freezer while preparing the cheesecake filling.

Make the Lemon Raspberry Sauce:

1. In a small saucepan warm the raspberries, water, and sugar over medium heat until the raspberries begin to bubble and simmer.

2. In a small bowl, dissolve 2 tablespoons of cornstarch in 1/3 cup of cold water. Add the cornstarch mixture to the raspberry sauce.

3. Cook the raspberry sauce until bubbling and thickened. Add the butter and salt; stir until the butter melts. Remove from heat and stir in the fresh lemon juice. If desired, strain through a fine mesh strainer to remove the raspberry seeds. Once cooled to room temperature, gently spread half of the raspberry sauce onto the graham cracker crust. Use a spatula to evenly distribute the sauce. Return to the refrigerator and prep the lemon cream cheese filling.

Make the Filling:

1. Using a stand mixer with a whisk attachment, or a hand mixer, beat the heavy cream in a chilled bowl until stiff peaks form. Place the whipped cream in a bowl, cover, and place in the fridge.

2. In the stand mixer, using the paddle attachment, or using a hand mixer, beat the cream cheese until softened. Add the powdered sugar, vanilla extract, and lemon zest; mix until combined.

3. Carefully fold the chilled whipped cream into the cream cheese mixture until just combined. Scoop out one cup of the cream cheese mixture in a smaller bowl, and stir in the remaining half of the raspberry sauce until well-mixed.

4. Spoon the lemon cheesecake filling onto the chilled raspberry sauce layer and use a rubber spatula to evenly distribute the filling.

5. Scoop the mixed raspberry and lemon cheesecake mix on top of the lemon cheesecake layer forming the final layer. Use a rubber spatula toevenly distribute. Cover the top directly with plastic wrap.

6. Place the cheesecake in the refrigerator to chill and set for at least 6 hours or overnight.

7. Serve with a dusting of powdered sugar and a handful of fresh raspberries.

Grilled Fish Tacos with Lime Crema and Spicy Quick-Pickled Vegetables

Dive in and savor summer with our grilled fish tacos! Flaky cod rests on warm corn tortillas then is topped with crunchy, spicy, pickled veggies, and slathered with zesty lime crema. You’ll find that these tacos make for a delicious summer meal!

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Grilled Fish Tacos with Lime Crema and Spicy Quick-Pickled Vegetables
Makes 16 tacos

Spicy Quick-Pickled Ingredients:

1/3 cup apple cider vinegar
1/2 cup white vinegar
2 tablespoons sugar
2 teaspoons Kosher salt
1/2 red onion, thinly sliced
2 jalapeños, thinly sliced
3-4 radishes, thinly sliced with amandoline

Fish Marinade Ingredients:

2 tablespoons olive oil
2 tablespoons butter, melted
1 lime, juiced
1/4 teaspoon Kosher salt
1/4 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon garlic powder
2 cloves garlic, minced
1-1/2 lb cod

Lime Crema Ingredients:

1/3 cup sour cream
1/4 cup olive oil
1 clove garlic, minced
1 lime, zested and juiced
1/8 teaspoon cayenne
1/4 teaspoon Kosher salt
1/2 teaspoon sugar

Serve with:

Red cabbage, green cabbage, or carrots
Cilantro, washed andstems removed
Lime wedges
16 small corn tortillas

Directions:

1. In a medium bowl, whisk together the apple cider vinegar, white vinegar, sugar, and salt until the sugar and salt dissolve. Add the sliced red onion, jalapeños, and radishes; ensure that the vegetables are covered entirely. Cover and let sit at room temperature.

2. Combine the olive oil, melted butter, lime juice, salt, cumin, garlic powder, minced garlic, and paprika, and marinate the fish in a plastic bag in the refrigerator for 10-30 minutes.

3. In a wide-mouth jar or bowl, whisk together all of the crema ingredients until well-combined. Cover and set aside.

4. Prep the cabbage, cilantro, and lime wedges.

5. Heat a grill to medium high heat. Grill the fish for 4-5 minutes. Carefully flip the fish and cook for another 2-3 minutes until the fish is cooked and the interior temperature reaches 140 F.

6. Warm the corn tortillas on the grill over indirect heat for a couple minutes until warm and toasty. Fill the tacos with veggies, fish, cabbage, and cilantro. Drizzle with the crema and an extra squeeze of fresh lime juice.

Summer Grain Salad

We love highlighting all the flavors found in summer harvests! This salad celebrates the seasonal beauty of fresh fruits and vegetables while in their prime. Substitute ingredients in and out as your garden evolves over time. Dive into this healthy and delicious meal-in-a-bowl extravaganza multiple times this season!

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Summer Grain Salad
Serves 6-8

Salad Ingredients:

2 cups vegetable stock
1 cup uncooked quinoa
10-15 cherry tomatoes, halved
3-5 radishes, diced
1/2 English cucumber, diced
1/2 red onion, diced
1 red bell pepper, diced(with ribs and seeds removed)
1 avocado, pitted and diced
1 peach, pitted and diced
1/2 cup cherries, pitted and diced
2 stalks celery, diced
2 ears fresh corn, kernels cut off the cob
2 tablespoons chives, finely chopped
1/4 cup fresh basil, torn
10-12 mint leaves, torn
8 oz white cheddar cheese, cubed

Dressing Ingredients:

1/4 cup olive oil
1 tablespoon red wine vinegar
1 lemon, juiced
1 small shallot, finely diced
1 teaspoon Dijon mustard
1 clove garlic
1/4 teaspoon Kosher salt
1/8 teaspoon black pepper

Directions:

1. In a medium pot, bring the vegetable stock to a boil, add the quinoa, cover, and reduce the heat to a low simmer for 15 minutes, stirring occasionally. Quinoa is done when all the liquid has been absorbed and the quinoa is tender. Remove from heat, fluff with a fork and set aside.

2. Prepare the rest of the salad ingredients. Halve the tomatoes, dice the radishes, cucumbers, red onion, red bell pepper, avocado, peaches, cherries and celery. Cut corn kernels off of the cob. Finely chop the chives. Tear the basil and mint. Cube the cheese.

3. Combine all of the dressing ingredients in a wide-mouthed jar and whisk until emulsified.

4. In a large salad bowl, toss all of the salad ingredients in the dressing until evenly coated. Serve immediately.

New York Strip Steak with Bourbon Cream Sauce

Elevate steak night with a touch of indulgence! Savor perfectly grilled New York strip steaks topped with a rich, velvety, bourbon cream sauce. These steaks are a great way to celebrate Dad!

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New York Strip Steak with Bourbon Cream Sauce
Serves 2

Steak Ingredients:

2 steaks of your choice, we used New York StripSteak

Rub Ingredients:

1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 tablespoon brown sugar  

Bourbon Cream Sauce Ingredients:

2 tablespoons butter
1/4 cup minced shallots
1/2 cup bourbon
1 teaspoon whole peppercorns, coarsely crushed
1 cup beef broth
1 cup heavy whipping cream
1 teaspoon fresh lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce

Directions:

1. Mix all of the steak rub ingredients together in a small bowl until well combined. Coat the steaks generously on all sides with the rub. Press and rub the seasoning into the steaks. Allow the steaks to come to room temperature for about 30 minutes before grilling.

2. Prepare the cream sauce. In a saucepan, melt the butter. Add the minced shallots and sauté until tender, about 5 minutes. Add the bourbon, and cook until it reduces completely. Then, add the crushed peppercorns and the beef broth. Boil until the liquid is reduced by half the volume. Add the heavy whipping cream and lower the heat. Simmer uncovered for about 10-15 minutes, stirring occasionally to allow the flavors to blend. Continue to simmer the sauce until it reduces to about 1 cup. Finish the sauce by stirring in the lemon juice, Dijon mustard, and Worcestershire sauce.

3. Grill the Steaks. Fire up the grill, bringing the heat to a high temperature. Make sure the grill is clean and well-oiled.

4. Once the grill is hot, place the steaks on the grill, and sear the first side for 3-4 minutes. Cover the grill during cooking and avoid the urge to check or move the steaks around. During this time, a seared crust will form; this will assist in keeping the juices inside the steaks.

5. After about 3-4 minutes, flip the steaks once, and sear on the other side for 3-4 minutes (depending on the thickness of the steaks). Take the temperature of the steaks, and determine the desired doneness. We prefer our steaks at about 130 F for a rare to medium-rare presentation.

6. If the steaks need to cook longer, turn the burners down to low, or move them to an indirect area of the grill until the steaks reach the desired doneness. Check the temperature every few minutes to avoid overcooking the steaks.

7. Once the steaks reach the desired temperature, remove them from the grill and let them rest for 5-7 minutes.

8. After the steaks rest, serve with the cream sauce and enjoy!

Easy Mango Coconut Ice Cream

Homemade ice cream is simply the best -- no preservatives and just a few, quality ingredients! Made fresh, your own ice cream is just that, fresh and delicious! This easy mango and coconut ice cream is smooth, creamy, and bursting with tropical flavors—perfect for a sweet, refreshing treat this summer!

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Easy Mango Coconut Ice Cream
Makes about 1 quart

Ingredients:

1 can coconut cream (or only the thick parts of 2 cans of chilled coconut milk)
1-1/2 lbs frozen mango cubes
1/2 cup sugar
1 tablespoon lime juice
1/2 teaspoon vanilla extract

Directions:

1. Place the coconut cream and frozen mango, in a high speed blender. Add the sugar, lime juice, and vanilla extract to the blender, and blend until combined and smooth.

2. Use the blender tamper to move the mango chunks around for easier and complete blending.

3. Taste the mixture and adjust the sweetness if needed. Add a bit more sugar if the mangoes are not very sweet. The mixture should be slightly sweeter than desired since freezing will mute the sweetness.

4. Once the mixture is well blended, you may enjoy it as a “soft serve” texture right away.

5. Or, freeze to set into a scoopable treat. Transfer the ice cream into a lidded, freezer-safe container. Smooth the top and press a piece of plastic wrap against the surface to prevent ice crystals from forming. Freeze for at least 4 hours, or until firm.

6. Let the ice cream sit at room temperature for a few minutes before scooping for easier serving. Enjoy the rich, refreshing, tropical flavors of mango and coconut!

Beer Can Chicken

Try our beer can chicken! It’s a fun, easy way to grill a whole chicken that’s juicy on the inside and crispy on the outside! Simply season a whole chicken, pop it on top of an open beer can that’s held in a vertical roaster, and let it grill to perfection on the grill. As the beer heats up, it steams the chicken from within keeping it tender while also infusing subtle flavors.

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Beer Can Chicken
Serves about 4

Ingredients:

1 whole chicken (4-5 pounds)
2/3 of a 12oz can of beer (we used a light lager)
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
1 tablespoon paprika
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1 teaspoon oregano
1 teaspoon celery salt
1/2 teaspoon cayenne pepper
1 tablespoon brown sugar
Juice of 1 small lemon
2-3 whole garlic cloves
Fresh parsley, minced for garnish (optional)

Directions:

1. Prep the chicken. Remove the giblets and any excess fat from the chicken and pat dry with paper towels. Rub all over with olive oil. Sprinkle with Kosher salt and freshly ground black pepper all over as well.

2. In a small bowl, combine the paprika, garlic powder, onion powder, oregano, celery salt, cayenne, and brown sugar. Mix the spices together until combined.

3. Rub the chicken all over with the spice mixture. Sprinkle a little inside the bird, as well!

4. Preheat the grill to medium-high heat.

5. Prep the beer! Pop the can and pour out (or drink!) about 1/3 of the 12 ounces. Add the juice of half of a lemon and the cloves of garlic to the can.

6. Using a vertical roaster rack, place the open beer can in the middle. Mount the chickenover the can and rack.

7. Carefully place the chicken and its stand on the hot grill. Close the grill lid and roast for about 45 minutes to 1 hour, or untilthe internal temperature of thechicken reaches 165 F whenmeasured in the thickest part ofthe thigh and breast. Rotate thechicken every 20 minutes,as needed, for even cooking.

8. Carefully remove the chicken from the grill. Before carving, let the chickenrest for 10 minutes to allowthe juices to redistribute.

9. Serve with your favorite sides and enjoy the juicy, flavorful results!

Spring Leek and Asparagus Galette with Roasted Garlic and Lemon Ricotta

This savory galette bursts with seasonal flavors! Rich, sautéed leeks and shaved asparagus are arranged on top of a lemony, roasted garlic, ricotta, and parmesan spread. Wrapped in a flaky crust, this galette is a beautiful and delicious way to celebrate spring!

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Spring Leek and Asparagus Galette with Roasted Garlic and Lemon Ricotta
Makes 1 galette

Crust Ingredients:

1-1/4 cups all-purpose flour
1 teaspoon Kosher salt
4 tablespoons ice water
1/2 cup unsalted butter, grated and well chilled
1 egg, whisked for egg wash
1 tablespoon toasted sesame seeds

Filling Ingredients:

1 bulb garlic
2 tablespoons olive oil,divided, plus more for drizzling
1 tablespoon butter
1 large leek, or 2 small leeks, sliced into 1/2" rounds
5 stalks asparagus, thinly shaved
1/3 cup full fat ricotta cheese
1 egg, beaten
1/3 cup Parmesan cheese, grated
Zest of 1 lemon
1/4 teaspoon Kosher salt
1/8 teaspoon black pepper

Directions:

1. For the crust, mix the flour and salt in a large bowl, stirring with a whisk until evenly combined.

2. Prepare the ice water by filling a small bowl with ice cubes and adding water. Or, place a small bowl of water in the freezer, and let it get very cold.

3. Place the grated butter in the flour mixture. Using a pastry blender, cut the butter and flour mixture together until a coarse texture is reached with some pea-sized pieces of butter remaining. We like to refrigerate the dough at this stage for 10-15 minutes to promote the flakiest crust possible.

4. Once the ice water is very cold, add 2 tablespoons of the ice water by sprinkling on top of the flour/butter mixture. With fingers or a fork, gently toss the mixture. Continue adding ice water one tablespoon at a time tossing after each addition. Turn the dough out onto a lightly floured work surface and gather the dough together until a rough ball forms. (It should just barely hold together).

5. Flatten the dough ball into a disk about one-inch thick, and wrap in plastic wrap.

6. Chill the wrapped dough disk for one hour.

7. Preheat the oven to 400 F. Cut 1/2" off the top of the garlic bulb to expose the cloves. Place the garlic on a square of aluminum foil, drizzle the top with 1 tablespoon olive oil, enclose in the aluminum foil and roast for 30-40 minutes until the garlic cloves are soft and browned. Remove from the oven. When cool enough to handle, remove the garlic cloves with a nut pick or seafood fork.

8. Meanwhile, in a sauté pan, heat the butter and sauté the leek rounds for 8-10 minutes, until softened. Use tongs to carefully flip them halfway through the cooking process. Remove them from the heat.

9. Shave the asparagus with a vegetable peeler.

10. In a small bowl, mix together the roasted garlic cloves, the remaining olive oil, ricotta,1 egg, Parmesan cheese, lemon zest, salt, and black pepper until well-combined.

11. Once the dough has chilled, place the dough directly on a sheet of parchment paper and roll into a rough circle, about 1/8-inch-thick. It’s ok if the edges look rustic!

12. Preheat the oven to 425 F.

13. Assemble the galette. Spread the mashed garlic and ricotta mixture over the dough. Place the sauteed leeks and the shaved asparagus on top, arranging as you please. Drizzle with a little olive oil. Fold the dough edge over the filling to form a 1-inch wide top crust around the outer edge of the galette.

14. Use a pastry brush to brush the crust with a lightly beaten egg. Sprinkle the sesame seeds on the crust of the galette.

15. Bake for about 25-28 minutes, or until the crust is lightly browned and enjoy!

Eggs Benedict

Who knew Eggs Benedict could be this simple? Each element is a breeze with our easy-to-follow steps, and the result is sure to impress. That velvety Hollandaise sauce? You’ll want to put it on everything! Treat yourself to an inspired homemade brunch and give our recipe a try!

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Eggs Benedict
Serves 2

Ingredients:

2 English muffins, toasted and buttered
1 small bunch asparagus, washed and trimmed
4 eggs, poached
1/2 tablespoon olive oil
1/2 teaspoon Kosher salt
1/8 teaspoon black pepper
Chives, minced for garnishing

Hollandaise Sauce Ingredients:

4 egg yolks
1 tablespoon water
2 tablespoons fresh lemon juice
6 tablespoons butter, melted
Pinch of cayenne
Salt, to taste

Directions:

1. Roast the asparagus. Preheat the oven to 400 F. Rub the asparagus spears with olive oil and sprinkle with salt and pepper. Roast in a single layer on a sheet pan for about 12-15 minutes or until crisp tender.

2. Meanwhile, get ready to make the Hollandaise sauce. Separate the egg yolks from the whites and add the water and lemon juice to the egg yolks. Melt the butter in a separate dish. Prepare a double boiler or set up a metal or heat-safe bowl over a saucepan filled with a little water. Bring the water to a rolling boil, then turn down it down to a simmer.

3. Prep the eggs for poaching: Bring 2 inches of water to a low boil in a large skillet. Prepare the 4 eggs for poaching by carefully cracking each egg into individual small bowls.

4. Once the water is simmering in the double boiler, and when the eggs and all the toppings are set, it's go time! Prepare the Hollandaise first, then poach the eggs, and toast and butter the English muffins.

5. Prepare the Hollandaise sauce by whisking the egg yolks, water, and lemon juice until the volume doubles in size. Place on the top of the double boiler while continuing to vigorously whisk. While continuing to whisk, slowly drizzle the melted butter into the egg yolks. Continue to whisk until the sauce thickens and easily coats the back of a spoon. Stir in a pinch of cayenne, and salt to taste. If needed, add a teaspoon of water to thin the sauce.

6. Poach the eggs by carefully lowering each bowl into the water gently and releasing the egg. Simmer the eggs for about 4 minutes, then carefully remove with a large slotted spoon. If the muffins aren't ready for the eggs, place them on a plate, then transfer to the buttered English muffin halves when ready. A large slotted spoon makes removing and draining the poached eggs easy!

7. Assemble the Eggs Benedict. Plate the roasted asparagus between the two muffins halves. Carefully place the poached egg on top of each muffin half, then generously drizzle with the Hollandaise sauce. Garnish with chives and serve immediately!

Strawberry Rhubarb Pound Cake

This recipe highlights the joys of a simple, moist, and classically dense pound cake accessorized with a sweet and tangy strawberry rhubarb swirl dancing throughout its crumb. Enjoy a thick slice paired with a cup of coffee for breakfast, or as an after dinner treat.

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Strawberry Rhubarb Pound Cake
Makes 1 cake - Serves 12

Strawberry Rhubarb Compote Ingredients:

1-1/2 cups rhubarb, (about 2 stalks), finely diced
1 cup strawberries, finely diced
1/4 cup sugar
2 tablespoons orange juice
1/2 teaspoon vanilla extract

Pound Cake Ingredients:

1-1/2 cups (3 sticks) unsalted butter, softened to room temperature
3 cups granulated sugar
6 large whole eggs, room temperature
6 large egg yolks, room temperature
1 tablespoon vanilla bean paste
1 teaspoon Kosher salt
3-1/4 cups all-purpose flour
1/4 cup buttermilk, room temperature

Directions:

1. Prepare the strawberry-rhubarb compote. In a large saucepan, combine all of the compote ingredients and bring them to a boil for 2-3 minutes. Then, simmer for15-20 minutes, stirring occasionally until the fruit is softened, broken down, and has reduced into a sauce. Set aside, and let the compotecool until ready to use.

2. Preheat the oven to 350 F. Grease and flour a 12-cup Bundt pan. Shake out any excess flour. Set aside.

3. In the bowl of a stand mixer, beat the butter for 2-3 minutes until it is light and creamy. Gradually add the sugar and beat the butter and sugar together for another 5 minutes until fluffy and light. Scrape the sides and bottom of the bowl as needed.

4. Continue beating the ingredients on low. One at a time, add the eggs, egg yolks, vanilla bean paste, and Kosher salt. Beat on medium speed until the ingredients are incorporated. While mixing, stop to scrape down the sides as needed. Continue to beat all of the ingredients together for another 2-3 minutes.

5. Mixing on low speed, gradually add half of the flour, then the buttermilk, and then the rest of the flour. Scrape down the sides andcontinue mixing until the batteris evenly combined.

6. Scoop 1/3 of the batter into the greased and floured cake pan. Using half of the compote, layer on top of the batter. Add a second layer of batter on top using the second third of the batter. Layer on the remaining compote, followed by the rest of the batter on top. Bake on the center rack for 80 minutes, or until a skewer comes out with a slight crumb. Cool the pan on a cooling rack for 20 minutes.

7. On the cooling rack, invert the pound cake pan, (use a knife to help release the sides if needed), and let the cake continue to cool completely. Serve and enjoy!

Spicy Spring Ramen

This vibrant ramen soup is a timely tribute to fresh spring vegetables. Tender noodles are engulfed in flavorful broth and paired with mushrooms, edamame, green onions, and soft boiled eggs. The fresh medley creates a dish that is both nourishing and satisfying.

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Spicy Spring Ramen
Serves 4

Ingredients:

2 large eggs
2 tablespoons olive oil
4 cloves garlic, minced
1-inch fresh ginger, finely grated
8 oz assorted mushrooms (like shiitake, cremini, oyster, or shimeji)
1-1/2 tablespoons white miso paste
2 teaspoons Gochujang
2 tablespoons black bean garlic sauce
4 cups vegetable stock
4 cups water
8.4 oz fresh ramen noodles
1 whole baby bok choy, leaves separated
4 oz snow peas, trimmedand thinly sliced
1 can (13.5 oz) coconut milk
2 tablespoons soy sauce
1-1/2 teaspoons rice vinegar
1/2 teaspoon sesame oil

TOPPINGS:

1/2 cup edamame beans
2 green onions, sliced
Chili oil
Nori sheets, crumbled (optional)

ADDITIONAL TOPPINGS:

Sriracha sauce, fried shallots, blackor white sesame seeds

Directions:

1. Place the eggs in a small, lidded pot. Fill the pot with water, covering the eggs with at least 1" of water. Bring the water to a boil. Once boiling, turn the water off and let the eggs continue to cook in the water for 6 minutes. Transfer the eggs to an ice bath to stop the cooking process. Once cool enough to handle, peel and halve the cooked eggs. Set aside.

2. While the eggs are cooking and cooling, heat the olive oil in a large Dutch oven. Add the garlic and ginger and cook for 2 - 3 minutes. Add the mushrooms, miso paste, Gochujang, and black bean sauce. Stir to incorporate. Cook for 5 - 7 minutes until the mushrooms are well-coated in the saucy paste and lightly browned.

3. Add the vegetable stock and water to the mushrooms and bring to a boil. Add the noodles and cook for 2 - 3 minutes or until al dente.

4. Turn the heat to low and add the baby bok choy, snow peas, coconut milk, soy sauce, rice vinegar,and sesame oil. Cook on low for2 - 3 minutes.

5. Ladle the soup into bowls and serve hot.Generously garnish with the soft boiled eggs, green onions, adrizzle of chili oil, and nori crumbles.

Colcannon Shepherd's Pie

Experience feel-good food at its finest with a Colcannon Shepherd's Pie! This hearty dish combines the rich flavors of two Irish classics -- a traditional shepherd’s pie, and creamy, buttery colcannon (mashed potatoes mixed with tender cabbage, leeks, and kale). It’s a cozy, satisfying meal that’s perfect for chilly nights or a special family dinner. Dig into this Irish-inspired dish and be wrapped in comfort!

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Colcannon Shepherd's Pie
Serves 6-8

Ingredients for the Colcannon Potatoes, Top Layer:

2.5 pounds gold potatoes, cut into 1-inch chunks
Salt, for the water when boiling the potatoes
1 cup thinly sliced Savoy or Napacabbage, green parts, packed
1 cup (about 2 stalks) kale, leaves removed from the stem and finely sliced
1 leek, washed well and thinly sliced
2 tablespoons butter
1 clove garlic, crushed
1/2 cup half-and-half
1/4 teaspoon black pepper
1/8 teaspoon of cayenne (optional)

Ingredients for the Shepherd's Pie, Bottom Layer:

2 tablespoons olive oil
1 medium onion, diced
1 pound ground beef
3 medium carrots, 1/4” dice
2 cloves garlic, minced
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
2 tablespoons flour
1/2 cup dry red wine
2 cups beef stock
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 bay leaves
2 sprigs fresh thyme
1 cup frozen peas
additional Kosher salt
freshly-cracked black pepper
4 tablespoons butter

Directions:

1. Prepare the colcannon. Prep the potatoes by washing well and cutting into 1” chunks. Place in a large pot, add water until all pieces are covered by at least an inch of water. Salt the water. Bring to a boil then simmer for about 20 minutes or until fork tender. Drain in a colander. Cover to keep warm.

2. While the potatoes boil, prep the cabbage, kale, and leeks. In a large, oven-safe braiser or skillet, melt the butter. Add the cabbage, kale, and leeks. Sauté until the vegetables are nicely wilted. Add the garlic to the vegetables and sauté for an additional minute.

3. Add the half-and-half to the sautéed vegetables, and bring to a simmer. Continue to cook for another 3-5 minutes, or until the vegetables are quite soft. Add the black pepper and cayenne.

4. Mash the potatoes with a masher, thenstir in the sautéed vegetable mixture. Set aside until the bottom layerof the shepherd’s pie is prepared.

5. Preheat the oven to 400 degrees F.

6. Prepare the shepherd’s pie meat layer. In the brasier used to cook the veggies, sauté the onion in olive oil until softened. Add the ground beef, and continue to cook until the meat has browned. Add the carrots and continue to sauté until the vegetables are just tender. Add the garlic, salt and pepper, and cook for a few more minutes.

7. Sprinkle the mixture with the flour and stir until evenly coated. Add the red wine and bring to a simmer. Add the beef stock, tomato paste, Worcestershire sauce, bay leaves, rosemary, and thyme.

8. Simmer until the sauce thickens slightly (about 8-10 minutes). Add the frozen peas.

9. Season to taste with salt and pepper. Remove the bay leaves, rosemary and thyme sprigs.

10. Place the meat mixture into a large baking dish, (or keep in the large, oven-safe braiser). Top with a thick layer of the prepared colcannon potatoes. Add a few pats of butter on top of the potatoes to promote a golden crust.

11. If needed, place the baking dish on a baking sheet to contain any spills. Bake forabout 18-20 minutes, oruntil the potatoes begin toturn golden brown and thefilling is bubbling hot.

12. Broil for extra browning, if desired. Garnish with fresh herbs, and serve warm.

Detroit-style Pizza

Give our tasty Detroit-style pizza recipe a try! Enjoy crispy, caramelized cheese edges, a hearty crust, layers of pepperoni, gooey Monterey Jack and mozzarella cheeses, all topped with a robust sauce. Experience the delicious taste of this Detroit classic right at home!

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Detroit-style Pizza
Serves about 4

Pizza Dough Ingredients:

1 cup hot water (110 F)
1 packet instant yeast
1 teaspoon sugar
2-1/2 cups unbleached bread flour
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons butter, melted

Sauce Ingredients:

2 cloves garlic, minced
2 tablespoon olive oil
1 can (28 oz) crushed tomatoes
1 teaspoon dried basil
2 teaspoons dried oregano
1 teaspoon dried marjoram
1/2 teaspoon granulated onion
1/4 teaspoon fresh ground pepper
1 teaspoon Kosher salt
1 tablespoon sugar

Filling and Topping Ingredients:

8 oz thinly sliced pepperoni
8 oz Monterey Jack cheese, diced into 1/2-inch cubes
8 oz Mozzarella cheese, shredded

Directions:

Make the Dough:

1. Prepare the pizza dough by using a stand mixer with the dough hook attachment. Add the warm water to the bowl with the yeast, sugar, and 1 cup of the flour. Mix the dough mixture on low until combined. Add the salt, olive oil, melted butter and remaining flour.

2. Continue to knead the dough with the mixer and dough hook for about 5-10 minutes or until the dough is smooth and elastic.

3. Form the dough into a smooth ball and place into an olive oil-rubbed bowl. Cover with plastic wrap and let rise for 2 hours at room temperature.

4. Grease a dark, 10” x 14” Detroit-style pan with 2 tablespoons of olive oil. (In a pinch use a 9” x 13” pan.) Add the dough to the pan and lightly press the dough toward the edges. When the dough begins to shrink back, cover the pan with plastic wrap and let the dough rest for another 20 minutes at roomtemperature. After the second rise, press the dough again lightly toward the edges. If needed, let the dough rest a third time until you can easily stretch the dough to the edges.

Make the Sauce:

5. While the dough is resting, prepare the sauce. In a saucepan, cook the garlic in the olive oil until fragrant -- about 30 seconds. Add the remaining sauce ingredients and stir together. Simmer for about 15-20 minutes, stirring occasionally.

Assemble the Za:

6. Preheat the oven to 500 F.

7. When the dough is ready and easily covers the bottom of thepan, assemble the pizza! Lightlypoke any large air bubbles in the dough with your fingertips. Add a layer of pepperoni. Top the pepperoni with cubed Monterey Jack cheese, then a layer of shredded mozzarella focused around the edges of the pie and a little on top of the entire pizza. Finish the pizza assembly with 3 vertical stripes of sauce ladled on top.

Bake the Pizza:

8. Bake the pizza for 15-17 minutes or until bubbly, and the edges have begun to turn dark brown and caramelized.

9. Once baked, let the pizza rest for 10 minutes, then loosen the edges of the pizza with a butter knife. Carefully move the whole pizza to a cutting board to cut into rectangular pieces.

10. Serve hot and enjoy!

Individual Chicken Wellingtons with Mornay Sauce

Craving something extraordinary? Try our recipe for Individual Chicken Wellingtons with Mornay Sauce! Tender boneless chicken is seared and seasoned, smeared with Dijon, topped with a minced, sautéed blend of mushrooms, shallot, and garlic, then wrapped in a buttery, puff pastry, and baked to golden perfection. Served with a creamy Mornay sauce, this is a culinary masterpiece that's sure to impress the table and the palate!

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Individual Chicken Wellingtons with Mornay Sauce
Serves 4

Ingredients for the Chicken Wellingtons:

2 boneless, skinless chicken breasts, cut in half
Salt and black pepper
2 tablespoons olive oil
2 tablespoons butter
4 tablespoons Dijon mustard
2 sheets puff pastry, thawed
2 tablespoons half-and-half, for pastry wash

Ingredients for the Mushroom Sauté (Duxelles):

2 medium shallots, finely minced in a food processor
2 cloves garlic, finely minced in a food processor
8 ounces baby bella mushrooms, finely minced in a food processor
1/4 cup dry white wine
1 tablespoon butter
2 tablespoons fresh thyme leaves
1/4 teaspoon Kosher salt
Freshly ground black pepper

Ingredients for the Mornay Sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
1-1/2 cup half-and-half
1/2 cup grated Gruyère cheese
Salt, to taste
Freshly ground black pepper, to taste
Freshly grated nutmeg

Directions:

1. Sear the Chicken: Cut each chicken breast in half to make four smaller pieces of chicken. Season the chicken breasts with salt and pepper. Heat 2 tablespoons each of olive oil and butter in a large skillet over medium-high heat. Sear the chicken breasts on both sides until golden brown, about 2-3 minutes per side. Remove from the heat and let them cool slightly. The chicken will finish cooking in the oven.

2. Once the seared chicken has cooled, brush each chicken breast with 1 tablespoon of Dijon mustard.

3. Make the Duxelles (the mushroom sauté. Finely chop the shallots and garlic in a food processor until finely minced. Add the mushrooms and pulse again until very finely minced.

4. In the same skillet used to sear the chicken, add the finely chopped mushrooms, onion, and garlic. Cook, stirring occasionally, until the mixture is slightly browned, and the moisture has evaporated, about 10-15 minutes. Add the dry white wine and cook until all of the wine has evaporated. Stir in the butter, fresh thyme, and season with salt and pepper. The consistency should be almost like a paste. (This sautéed mushroom mixture is also known as a Duxelles.) Let it cool completely.

5. Preheat the oven to 400 F.

6. Assemble the Wellingtons: Roll out each thawed puff pastry sheet into a large rectangle on a lightly floured surface. Cut in half to make 2 squares that are large enough to wrap around each chicken piece.

7. Spread a quarter of the cooled mushroom mixture on each puff pastry square. Place the prepared chicken, (seared and smeared with Dijon), on top of the mushroom mix, mustard side down.

8. Fold the pastry over the chicken, sealing the edges by pressing them together. Trim any excess pastry, if necessary.

9. Repeat steps 6-8 for the remaining chicken pieces.

10. Place the wrapped chicken parcels, seam-side down, on a sheet pan lined with parchment paper. Brush the tops with the half-and-half, and sprinkle lightly with Kosher salt and pepper. Chill the parcels in the refrigerator for 10 minutes before baking.

11. Bake the Individual Chicken Wellingtons in the preheated oven for 18-22 minutes, or until the pastry is golden brown and the chicken is cooked through to an internal temperature of 165 degrees F.

12. Prepare the Sauce for Serving: Meanwhile, prepare the Mornay sauce for serving. In a saucier or saucepan, melt 2 tablespoons of butter with 2 tablespoons of flour over medium heat. Whisk continuously for 2-3 minutes until the mixture is bubbling, but not browned.

13. Gradually whisk in 1-1/2 cups of half-and-half, continuing to whisk until the sauce thickens and is smooth.

14. Remove the pan from the heat and stir in 1/2 cup of grated Gruyère cheese. Stir until the cheese is melted and the sauce is once again smooth.

15. Season the sauce to taste. Add salt, freshly ground black pepper, and a grate of fresh nutmeg, to taste.

16. Once the parcels have baked, allow the Wellingtons to rest for 5 minutes.

17. Serve the Individual Chicken Wellingtons with a generous drizzle of warm Mornay sauce over the top. Garnish with a few sprigs of thyme. Enjoy!

Ham, Corn and Potato Chowder

Warm up with our hearty ham, corn and potato chowder! Packed with savory ham, sweet corn, and chunks of potatoes, this delicious soup holds plenty of creamy goodness. It's the perfect comfort food for these chilly days.

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Ham, Corn and Potato Chowder
Serves 4 - 6

Ingredients:

1 onion, diced
3 stalks celery, diced
4 tablespoons butter
1/4 cup flour
4 cups chicken broth
3-4 small gold potatoes,diced into 1/4” cubes (about 2 cups diced)
2 bay leaves
3 sprigs of fresh thyme
Pinch of cayenne
1/2 teaspoon paprika
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
3 cups ham, diced into 1/4”cubes
2 cups frozen corn
2 cups cream
Kosher salt and pepper, to taste
1 cup sharp cheddar cheese,grated, for garnish
4 green onions, sliced, for garnish

Directions:

1. Prepare the ingredients by dicing and slicing. Sauté the onion and celery in four tablespoons of butter until the onions aretranslucent and soft.

2. Sprinkle the flour over the sautéed veggies and stir. Cook for another two minutes continually stirring. This allows the flour to cook adequately.

3. Add the chicken broth and diced potatoes. Add the bay leaves, thyme sprigs, cayenne, paprika, salt, and pepper. Bring to a boil, then simmer until the potatoes are fork tender, about 12 - 15 minutes. Remove the bay leaves and thyme stems.

4. Add the diced ham, corn, and cream. Simmer for another5-10 minutes or until thesoup is thickened and warmed throughout.

5. Generously garnish with sliced green onions and grated cheddar cheese. Serve while piping hot.

Rice and Bean Stuffed Bell Peppers with Green Chile Queso

Creamy pinto beans and flavorful rice are scooped into peppers and baked into convenient portions in this stuffed bell pepper recipe. Spicy, creamy green chile queso is slathered on top for extra flavor. Garnished with cilantro and lime, and served with chips, this meal is sure to satisfy!

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Rice and Bean Stuffed Bell Peppers with Green Chile Queso
Serves 4 - 6

Stuffed Pepper Ingredients:

1 tablespoon unsalted butter
1 cup uncooked white rice
2-3/4 cups vegetable stock, divided
1/4 cup cilantro, finely minced
1 lime, zested and juiced
2 tablespoons extra virgin olive oil, divided
4 bell peppers (red, yellow, green, or orange)
3 cloves garlic, minced
1 medium yellow onion, diced
2 tablespoons tomato paste
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
1/2 teaspoon Kosher salt
1/8 teaspoon pepper
1 can (15 oz) pinto beans, drained and rinsed
1 cup frozen corn, thawed

Chile Queso Ingredients:

1 tablespoon butter
1 clove garlic, minced
1 tablespoon flour
1 serrano pepper, minced (seeds and ribs removed)
1 can (4 oz) green chiles, drained
1/4 teaspoon Kosher salt
1 cup half-n-half
8 oz white cheddar cheese, grated
6 oz Monterey jack cheese, grated

Serve with:

cilantro, lime wedges, chips

Directions:

1. In a medium-sized saucepan with a lid, melt the butter over low heat. Sauté the rice for 3-5 minutes until it begins to smell nutty and looks slightly toasted.

2. Add 2-1/4 cups of the vegetable broth to the pan with the rice. Cover, and bring to a rolling boil. Once boiling, turn theheat to low and simmer for 15-20 minutes, or until the rice grains become tender and the liquid has been absorbed. Remove the pan from the heat and stir in the cilantro and lime zest and juice. Cover to keep warm, and set aside.

3. Meanwhile, preheat the oven to 350 F. Wash, dry, and halve the peppers. Remove the seeds and the white membranes.

4. Place the peppers, cut side down, in a 9 x 13 baking dish, brush them with1 tablespoon olive oil and bake for 15-20 minutes until they have softened. Remove from the oven and set aside.

5. Meanwhile in a lidded saucepan over medium heat, heat 1 tablespoon olive oil. Cook the garlic and onion, stirring occasionally until softened, about 5-7 minutes. Stir in the tomato paste, cumin, smoked paprika, salt, and pepper and continue to cook for an additional 2-3 minutes, and until fragrant. Add the pinto beans, the remaining 1/2 cup of stock, and the corn. Cover, and simmer for about 5 minutes to allow the flavors to combine. Remove from heat.

6. Stir the rice into the bean mixture until combined, then scoop the mix into the peppers filling them as much as possible. Cover the dish will aluminum foil and bake for about 10-15 minutes.

7. Meanwhile, make the chile queso. In a saucepan, heat the butter. Add 1 clove garlic and cook for 2-3 minutes, or until fragrant. Sprinkle in the flour and cook, stirring for another 2-3 minutes until the flour is incorporated. Add the serrano pepper and cook until softened, another 2-3 minutes. Add the green chiles and the salt; cook for another minute. Add the half-n- half. Gradually stir in the grated cheeses, a little at a time, until all of the cheeses are melted. Keep the queso warm until the peppers are ready. Drizzle the queso on top of the peppers just before serving. Serve any extra queso on the side with chips. Eat immediately!

A Classic Lasagna

Make our delicious lasagna recipe! Layers of savory goodness feature a rich meat sauce, a creamy ricotta and Parmesan mixture, a smoky layer of sliced ham, and a generous topping of bubbly Parmesan cheese on top. Every bite is a symphony of flavors, making this comforting classic a must-make this holiday season!

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A Classic Lasagna
Serves 8-12

Ingredients:

MEAT SAUCE:

1 onion, finely minced in a food processor
2 stalks celery, finely minced in a food processor
2 small carrots or one large carrot, finely minced in a food processor
4 cloves garlic, finely minced in a food processor
2 tablespoons butter
1 tablespoon olive oil
1/2 pound ground beef
1/2 pound ground sweet Italian pork sausage
1 can (28 oz) crushed tomatoes
6 oz tomato paste
1/2 cup red wine
2 teaspoons dried basil
2 teaspoons dried oregano
2 bay leaves
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

RICOTTA FILLING LAYER:

15 ounces ricotta cheese
1/2 cup milk
1-1/2 cups grated Parmesan cheese

PASTA:

1 to 2 boxes of 9 ounce lasagna no-boil pasta sheets (we used 1-1/2 boxes)

HAM:

5 slices of thinly sliced ham

CHEESE:

4-5 cups grated Parmesan cheese

Directions:

1. Make the Meat Sauce: Quickly pulse the onion, celery, carrot, and garlic using a food processor until very finely minced.

2. Sauté the minced onion, celery, carrot, and garlic in 2 tablespoons of butter and 1 tablespoon olive oil. Cook until the vegetables are softened and translucent.

3. Add the ground beef and sweet Italian sausage. Cook the meat until thoroughly done and well browned. Use a “chopstir” tool or wooden spoon to break up the meat into a very fine texture as it cooks.

4. Add the crushed tomatoes and tomato paste. Stir to combine. Add the red wine, basil, oregano, bay leaves, and salt and pepper. Bring the sauce to a simmer.

5. Cover and simmer for 45 minutes to 2 hours or until the sauce is flavorful and thickened. If the sauce appears too runny, continue to simmer with the lid off until the sauce becomes thicker. Taste, and adjust the seasonings as needed. A robust sauce is ideal for a flavorful lasagna.(Remove the bay leaves just prior to using the sauce).

6. Mix the Ricotta Filling: In a separate bowl, whisk the ricotta cheese with the milk and Parmesan cheese until well combined.

7. Assemble the Lasagna: Spoon a thin layer of the red meat sauce in the bottom of a large roasting pan. Place a single layer of lasagna sheets on the bottomof the pan.

8. Add a layer of meat sauce on top of the lasagna sheets. Then add a layer of the ricotta filling. Top this with a sprinkle of Parmesan cheese. Make another lasagna sheet layer followed by the meat sauce. Then, on this round only, add a thin layer of sliced ham across the whole pan. Top the ham with a ricotta layer and a sprinkle of Parmesan. Keep repeating the layers of lasagna sheets, meat sauce, ricotta, and Parmesan until you reach within 1/2” of the top of the pan. Finish the assembly process with a lasagna sheet layer generously covered with more sauce and Parmesan cheese.

9. Cover the assembled lasagna securely with aluminum foil.

10. Preheat the oven to 375 F. Bake for 45-50 minutes, or until the lasagna is hot and bubbly. Remove the aluminum foil from the top for the last 10-15 minutes. If needed, broil until the top cheese is perfectly golden brown.

11. Let the lasagna rest for about 10-15 minutes after removing from the oven to allow the layers to set.

12. Cut and serve warm.

Cinnamon Rolls with Cream Cheese Icing

Fill your home with the fragrance of freshly baked cinnamon rolls this weekend! Sweet cinnamon and sugar are nestled throughout a swirling, buttermilk dough. When topped with a decadent, maple cream cheese frosting, this recipe is irresistible! Serve while warm, and be prepared to swoon.

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Cinnamon Rolls with Cream Cheese Icing
Makes 12 rolls

Dough Ingredients:

1/4 cup warm water (110-115 F)
1 packet (2-1/4 teaspoons) active dry yeast
1/2 cup white sugar
2 eggs, room temperature
1 teaspoon vanilla
8 tablespoons unsalted butter, melted and slightly cooled
2 cups buttermilk
1-1/2 teaspoons baking soda
6-1/2 cups all-purpose flour
1-1/2 teaspoons Kosher salt
Vegetable oil for greasing bowl
1/2 cup heavy cream (for the milk bath)

Filling Ingredients:

1/2 cup unsalted butter, melted
1-1/2 tablespoons cinnamon
1/2 teaspoon salt
1/2 cup granulated sugar
3/4 cup light brown sugar

Cream Cheese Frosting Ingredients:

6 oz cream cheese, room temperature
2 tablespoons butter, room temperature
1 tablespoon maple syrup
1/2 teaspoon vanilla extract
1/4 teaspoon Kosher salt
1-1/4 cups powdered sugar

Directions:

1. In the bowl of a stand mixer outfitted with the paddle attachment, pour in the warm water and sprinkle the top with the yeast granules. Allow the yeast to dissolve and bloom without stirring or disturbing the bowl.

2. In a separate bowl, stir together the sugar, eggs, vanilla, and melted butter. Slowly add this mix to the stand mixer.

3. In a microwave safe bowl, heat the buttermilk in 15 second intervals until just warm (do not scorch the buttermilk). Stir in the baking soda. Add the buttermilk and baking soda mixture to the stand mixer bowl.

4. In a large bowl, combine the flour and Kosher salt. Using a low speed, gradually add the dry ingredients to the wet ingredients until a shaggy dough forms. Scrape down the sides of the bowl as needed. Switch to the dough hook attachment and knead on the mixer's low setting for 5 minutes. It should be soft and sticky.

5. Remove the dough from the mixing bowl. With a light kneading motion, form the dough into a ball using your hands. Place the dough ball into a well-oiled large bowl, and cover with plastic wrap. Allow the dough to rise until doubled in size, about 1 to 1.5 hours depending on the ambient temperature.

6. After the dough’s first, full rise, punch down the dough in the bowl. Gather the dough together and with a couple quick kneading motions, reform a compact dough ball. Cover the bowl with plastic wrap and place in the refrigerator for 8 hours, overnight, or up to 48 hours. This refrigeration step allows the yeast fermentation to continue and flavors to deepen. Chilled dough will be much easier to handle when it’s time to form the rolls. (BONUS: The flexible chilling step allows for a quick, do-ahead preparation of dough for baking at a later time).

7. Remove the dough from the refrigerator and knead a few times to eliminate any air bubbles. Dust the working surface with a small amount of flour to keep the dough from sticking. Press, stretch, and roll the dough into a large rectangle, approximately 16” x 20”.

8. Add the filling by brushing the melted butter over the top of the dough. Mix the cinnamon, sugars and salt in a small bowl. Sprinkle the buttered dough with the cinnamon sugar mix, leaving a 1" margin free of filling. Gently rub and press the mixture into the dough to make sure it is evenly distributed.

9. Tightly roll the dough to make a 20" long log. Place the rolled dough seam-side down on the working surface.

10. Cut 12 even pieces from the rolled dough log. Arrange in a lightly greased 9"x13" baking dish.Cover with plastic wrap.

11. Allow the rolls to rise for about 40 minutes. Meanwhile, preheat the oven to 350 F. Once dough has risen, remove the plastic wrap and evenly drizzle the 1/2 cup heavy cream over the rolls. Bake the rolls for 35-40 minutes or until nicely golden brown and the internal temperature of the bread reaches 180 F. Cool on a wire rack.

12. While the cinnamon rolls bake, prepare the frosting. In the stand mixer with the paddle attachment, combine the cream cheese and butter and mix until smooth. Add the maple syrup, vanilla, and salt; mix until incorporated. Slowly add the powdered sugar until completely combined and smooth.

13. Remove the cinnamon rolls from the oven, let cool slightly, then spread the cream cheese frosting over the rolls. Ideally, enjoy the cinnamon rolls while they are still slightly warm.