Pan Seared Salmon and Winter Salad

A salmon fillet is a quick and healthy answer to, “what’s for dinner?” This recipe utilizes an easy glaze, followed by high-heat pan searing. Prepare the salad first, because the fish will be ready in just a few minutes. This method of cooking salmon is fast, and, oh, so delicious! Serves 2.

Salad Ingredients:
2 handfuls of baby arugula
3 blood oranges, sliced
1/2 small shallot, thinly sliced
1/2 bulb fennel, thinly sliced
1 (15oz) canned beets, sliced

Salad Dressing Ingredients:
1 tablespoon orange juice
1 tablespoon champagne vinegar
3 tablespoons olive oil
1 teaspoon of honey
1/4 teaspoon Dijon mustard
1/4 teaspoon Kosher salt
1/4 teaspoon fresh ground pepper

Salmon Ingredients:
Salmon fillet (6-8 oz), about 1/2” thick, cut in half for 2 servings

Salmon Glaze Ingredients:
2 tablespoons butter
1 clove garlic, minced
1 teaspoon honey
1 tablespoon soy sauce
1 teaspoon fresh ginger, grated
1 teaspoon Dijon mustard
2 tablespoon fresh orange juice
Pinch of Kosher salt

Directions:
1. Prepare the salad, and thinly slice all of the vegetables.
2. Whisk together the salad dressing ingredients. Set aside.
3. Prepare the salmon glaze. In a small saucepan, over medium-high heat, melt the butter and add the garlic. Cook the garlic until fragrant and then add the remaining glaze ingredients. Stir to combine.
4. Turn the heat up to high, and add the salmon to the glaze with the skin side up. Depending on the size of the salmon fillet, sear for 2-3 minutes. Flip once and cook an additional 2-3 minutes. Salmon should be seared on the outside, but still tender on the inside. Internal temperature should reach 145 degrees F.
5. Drizzle the salad dressing over the bed of arugula, and then arrange other ingredients on top of the arugula.
6. Serve with the salmon fillet on the side. Enjoy!

Chocolate Brownie Cupcakes

A perfect sweet ending to a meal, these hybrid cupcake brownies are nutty, chocolate-y, and oh so delightful! With more of a cake-like texture (instead of chewy), these are a perfect dessert or an anytime treat to share with loved ones this Valentine’s season. Makes 16 - 18 cupcakes

Ingredients:
1 cup butter, melted
1/2 cup chocolate chips
1-1/2 cup walnuts, broken into pieces
1-1/4 cup flour 1/4 teaspoon salt
1-1/4 cup sugar
4 eggs, beaten
1 teaspoon vanilla Cupcake liners

Directions:
1. Preheat the oven to 325 degrees F.
2. In a large mixing bowl, beat the eggs and vanilla with a wire whisk.
3. In a separate smaller bowl, melt the butter with the chocolate chips. Beat the sugar into the melted mixture. Add this mixture into the eggs.
4. In a separate bowl, mix the flour and salt together until evenly combined.
5. Add the dry ingredients to the egg mixture and stir with a silicone spatula. Stir in the walnuts.
6. Line a cupcake pan with paper liners. Fill each cup 1/2 full.
7. Bake for 25-30 minutes.

Best Ever Blondies

Loaded with goodies, these are our best ever blondies! Get ready to love how each bite is filled with sweet white chocolate, fresh baked raspberries, and rich macadamia nuts. In addition to these all-star ingredients, the brown sugar gives a caramel-like flavor to these just-sweet-enough chewy bars. Makes a 9’ x 13” pan -- about 15 brownie pieces.

Ingredients:
8 tablespoons salted butter, melted and cooled
1-3/4 cup brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup white chocolate chips
1/2 cup chopped macadamia nuts
1 cup fresh raspberries

Directions:
1. Prepare a 9 x 13 pan. Rub the bottom and all sides with butter. Add about a tablespoon of flour to the pan, and tap the pan to “dust” all buttered surfaces. Shake out any excess flour.
2. Preheat the oven to 350 degrees F.
3. In a microwave-safe bowl, melt the butter. Stir the brown sugar into the melted butter.
4. Whisk the eggs and vanilla extract together, then add into the butter and sugar.
5. In a separate bowl, whisk together the dry ingredients. Stir until the flour, baking powder, and salt are evenly combined.
6. In a large mixing bowl, fold the dry ingredients into the wet ingredients, mix until combined.
7. Fold in the white chocolate chips, then fold in the nuts. Finally, carefully fold in the raspberries.
8. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out almost clean (not runny).
9. Cool before cutting and enjoying!

Classic Cocoa Brownies

We love how simple these brownies are to make! Simply whisk the eggs with the vanilla, add the sugars to melted butter, mix the cocoa powder with the flour and salt, fold the dry ingredients into the wet, and bake - it couldn’t be easier for a homemade delight. The brownies are chewy, ultra-chocolate-y and easily satisfy any sweet craving. Makes 9 brownies.

Ingredients:
3 large eggs
1 teaspoon vanilla extract
1 cup brown sugar
1/2 cup cane sugar
8 ounces butter, melted
1 cup cocoa powder, sifted
1/2 cup flour, sifted
1/2 teaspoon salt Parchment paper for lining

Directions:
1. Prepare a 9x9" baking pan by lining it with parchment paper.
2. Preheat the oven to 350 degrees F.
3. In a large bowl, whisk the eggs until fluffy. Stir in the vanilla.
4. Melt the butter in a microwave -safe bowl, then whisk both the brown sugar and cane sugar into the melted butter.
5. In a separate bowl, mix together the cocoa powder, flour, and salt; stir until evenly distributed.
6. Fold the dry ingredients into the wet ingredients, mixing until just combined.
7. Bake for 30-35 minutes.
8. Cool before cutting and enjoying!

Chicken & Brown Rice Broccoli Bake

A derivative of Chicken Divan casserole, our version doesn’t use any canned soup, but rather substitutes healthier options including brown rice. This hearty bake is filled with tasty broccoli, chicken, and just the right amount of cheesy goodness! Serves 6-8.

Ingredients:
1 lb broccoli, cut into bite-sized pieces (about 5 cups)
3 cups cooked chicken, diced (about 2 large breasts)
3 cups brown rice, cooked
4 tablespoons butter, separated
1 medium onion, diced
2 tablespoons flour
1/2 cup dry white wine
1/2 cup chicken broth
2 cups milk
1 teaspoon Dijon mustard
1 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
1 cup finely shredded Parmesan cheese, divided
1/2 cup Panko bread crumbs.

Directions:
1. Preheat the oven to 400 degrees F.
2. Cook the broccoli by boiling for 1-2 minutes, then plunge into an ice water bath to keep the bright green color.
3. In a sauce pan, sauté the onion in 2 tablespoons butter until the onion is translucent. Sprinkle with flour and stir until coated. Add the white wine and bring to a simmer. Add the broth and milk, and stir until the sauce is formed. Add 1/2 cup Parmesan cheese and continue stirring until melted. Season with the mustard, salt, and pepper.
4. Stir the cooked broccoli, chicken, and brown rice into the sauce.
5. Pour into a greased 3 qt or 9” x 13” casserole dish.
6. Melt the remaining 2 tablespoons of butter and mix the Panko bread crumbs with the melted butter.
7. Top the casserole with the remaining 1/2 cup Parmesan cheese and bread crumbs.
8. Bake for 18-20 minutes or until the mixture is bubbling hot and the breadcrumbs have turned golden brown.

Shepherd’s Pie

Traditionally, Shepherd’s Pie is made with lamb but for our version uses ground beef which is also known as a “Cottage Pie.” This recipe is rich and well-seasoned. Filled with delicious vegetables, hearty beef, flavorful aromatics, and topped with a layer of mashed potatoes - this ranks as a top comfort food dish! Serves 6-8.

Ingredients:
2 tablespoons olive oil
1 medium onion, diced
8 ounces cremini mushrooms, diced
2 medium carrots, diced
2 cloves garlic, minced
1-1/2 pounds ground beef
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 rosemary
2 sprigs fresh thyme
1 cup frozen peas
1/2 cup frozen corn
Sea salt and freshly-cracked black pepper
Mashed potatoes for topping (see below)
4 tablespoons butter

Mashed Potato Ingredients:
2.5 pounds Yukon Gold potatoes
1/4 cup butter
1/2 cup whole milk, or more as needed
2 ounces cream cheese
sea salt and freshly-cracked black pepper

Mashed Potatoes Directions:
1. Halve the potatoes and cover with cold water. Salt the water. Bring the potatoes to a boil, and boil until fork tender. Drain the potatoes, and then mash. Season with salt and pepper, add the butter and continue to mash. Mix in cream cheese and milk, and mash until the potatoes are smooth and lump-free. Taste, and adjust the seasoning and milk to your preference.

Shepherd's Pie Directions:
1. Preheat the oven to 400 degrees F.
2. In a large braiser or sauté pan, cook the onion in the olive oil until softened, add the garlic and ground beef, and continue to cook until the meat has browned. Add the mushrooms and carrots and continue to sauté until the vegetables are just tender.
3. Sprinkle the mixture with flour and stir until coated. Add the red wine and bring to a simmer. Add the beef stock, tomato paste, Worcestershire sauce, bay leaves, rosemary, and thyme.
4. Simmer until the sauce thickens slightly (about 8-10 minutes). Add the frozen peas and corn.
5. Season well with salt and pepper and remove the bay leaves, rosemary and thyme sprigs.
6. Place the meat mixture into a large baking dish or keep in the large braiser. Top with a thick layer of mashed potatoes. Add a few pats of butter on top of the potatoes to promote a golden crust.
7. Place the baking dish above a parchment-lined baking sheet to prevent spills. Bake for about 18-20 minutes, or until the potatoes begin to turn golden brown. Broil for extra browning, as desired. Garnish with fresh herbs, and serve warm.

Apple & Bacon Mac ‘n Cheese

Both savory and slightly sweet, this mac and cheese is always a table pleaser. The cooked apples pair well with the salty bacon, and are both balanced with the creamy, cheesy noodles! It makes a great meal for a hungry crowd - don’t expect any leftovers. Serves about 6.

Ingredients:
16 ounces macaroni (or your favorite pasta)
6 slices bacon
1 small onion, diced
2 tablespoons flour
1-1/2 teaspoons Kosher salt
1/2 teaspoon ground black pepper
1 teaspoon dry ground mustard
2-1/2 cups milk
6 ounces white cheddar, grated
8 ounces cream cheese, softened
2 apples, peeled and thinly sliced
2 tablespoons butter
2 tablespoons brown sugar
1/4 cup Parmesan cheese

Directions:
1. Cook the macaroni (or pasta) according to the package instructions, drain and set aside.
2. In a large Dutch oven or sauté pan, cook the bacon until crispy. Remove the bacon, drain on a paper towel-lined plate ,then crumble when cooled.
3. Sauté the onion in the rendered bacon fat until translucent.
4. Sprinkle the cooked onions with the flour, and stir until coated. Season with the salt, pepper, and ground mustard.
5. Add the milk to the onions, and bring to a simmer. Gradually add the cheddar cheese and cream cheese while stirring until the cheeses have melted and the sauce is smooth.
6. Meanwhile, cook the apple slices in a sauce pan or skillet with the butter and brown sugar until the apples are softened and slightly caramelized.
7. Mix the cooked macaroni (or pasta), half of the crumbled bacon, and the cooked apple slices into the sauce. Stir until well combined.
8. Pour the macaroni and cheese mixture into a large casserole dish. Sprinkle the Parmesan cheese on top of the dish, and then sprinkle with the remaining bacon crumbles.
9. Cover loosely with foil, and bake for 25 minutes, or until bubbly.

Slow Cooker Chicken Tortilla Soup

Ingredients:
2 tablespoons olive oil
1 onion, diced 3 cloves garlic, minced
1 jalapeño, seeded and minced
1 yellow bell pepper, diced
1 red bell pepper, diced
1 (28oz) can diced tomatoes
2 tablespoons tomato paste
1 (15oz) can of black beans
1 (15 oz) can of white beans
4 cups chicken broth
1-1/3 lb chicken breasts (2 large breasts)
4 teaspoons ground cumin
4 teaspoons chili powder
1/2 teaspoon paprika.
1/2 teaspoon dried oregano
1 teaspoon garlic powder
1-1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
1/4 cup chopped fresh cilantro
12 ounces frozen corn

Garnishes:
1/4 cup chopped fresh cilantro
6 Green onions, sliced
Avocado, diced
cheddar cheese, grated
Sour cream

Directions:
1. In a medium skillet, heat the olive oil over medium-high heat. Sauté the onion until softened about 4 minutes. Add the garlic and jalapeños, and heat for another minute.
2. Add the cooked onions, garlic, and jalapeños to a large slow cooker. Add in the peppers, diced tomatoes, tomato paste, black beans, chicken broth, corn, and chicken breasts. Season with the cumin, chili powder, paprika, oregano, Kosher salt, pepper, and fresh cilantro.
3. Cover and cook on low for 4 to 6 hours or cook on high for 1-2 hours.
4. While the soup is cooking prepare the crispy tortilla strips. Turn the oven to broil. Cut the tortillas into long, thin strips about 1/4” wide. Place on a large sheet pan, and then brush with olive oil and sprinkle with Kosher salt and pepper. Broil until the strips turn golden brown and are crispy.
5. Prepare the other garnishes by washing, slicing, chopping, and shredding. Place each topping in a bowl, cover, and keep refrigerated (as needed) until ready to serve.
6. Remove the chicken and shred with two forks. Add the frozen corn to the soup while you are shredding the chicken. Return the shredded chicken to the soup.
7. Serve warm with an array of garnishes!

Beef Ragu with Pappardelle

Try this decadent flank steak ragu for dinner! This dish delivers on flavor - the hearty, tender bites of beef are bathed in a rich, red sauce which pairs perfectly with silky pappardelle noodles. Try it -- you’ll love it! Serves about 8.

Ingredients:
2-1/2 to 3 lb flank steak
1/2 teaspoon Kosher Salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
2 tablespoons canola oil
1 large shallot, diced (about 1/2 cup)
6 cloves garlic
3 carrots, sliced into half moons
2 tablespoons flour
1 cup red wine
2 (28 oz) cans crushed tomato
1 ( 6oz) can tomato paste
1 cup beef broth
2 sprigs fresh rosemary
2 bay leaves
2 lbs pappardelle pasta
fresh parsley, for garnish
shaved parmesan, for garnish

Directions:
1. Preheat the oven to 325 degrees F.
2. Season the flank steak on both sides generously with kosher salt, pepper, and thyme. In a large Dutch oven, on high heat, sear the flank steak on both sides in the canola oil until browned (about 3-5 minutes per side). Remove from the heat, and then slice (against the grain) into four-six large cuts about 2" wide.
3. Add olive oil to the Dutch oven, and sauté the shallot until it softens, add the garlic and carrot, and sauté for another minute.
4. Sprinkle the vegetables with flour and stir until coated.
5. Deglaze pan with red wine and bring to a simmer.
6. Add the crushed tomato, tomato paste, beef broth, rosemary, bay leaves, and seared steak pieces back to the pot.
7. Cover and braise for 2.5-3 hours in the oven until the steak is tender. Use two forks to shred the meat. Return the shredded meat to the sauce.
8. Meanwhile, prepare the pappardelle according to the package instructions.
9. Serve the ragu on a bed of noodles with a garnish of parmesan cheese and parsley.

Slow Cooker Method: Follow steps 1-6 then cook in a slow cooker for 4-6 hours on high or 8-10 on low. Shred the meat and add to the sauce. Electric Pressure

Cooker Method: Follow steps 1-6 then cook for 1 hour on high pressure, carefully release the pressure. Shred the meat, and add to the sauce. Switch to the sauté mode and stir until the desired sauce consistency is reached.

Baba Ganoush

Baba Ganoush elevates eggplant into a smoky, creamy delight! We love how easily this dip comes together. Simply roast a few eggplants, then blend the silky pulp together with tahini and a few other flavor makers for a rich and decadent dip. Makes about 2 cups.

Ingredients:
2 large eggplants, cut in half lengthwise
1/4 cup tahini
2 tablespoons lemon juice
2 cloves garlic, finely minced
2 tablespoons olive oil
2 teaspoons Kosher salt
1/4 teaspoon cumin
1/8 teaspoon chili powder

Optional Garnishes:
Drizzle of olive oil
sesame seeds
fresh parsley
pomegranate arils

Directions:
1. Preheat the oven to 450 degrees F.
2. Line a baking sheet with parchment paper, and place eggplants face down on the baking sheet. Roast for 30-35 minutes, or until the eggplant is fork tender. For a blackened and smoky finish, switch to broil and broil until the skin is slightly charred. Tip: Turn on your oven vent, this process can get smoky!
3. Let the roasted eggplant cool, then scoop out the softened flesh with a spoon.
4. In a large food processor, blend together the eggplant pulp with the tahini, lemon juice, garlic, olive oil, and spices. Adjust seasonings to taste.
5. Garnish with a drizzle of olive oil, sesame seeds, parsley, or pomegranate arils.

Muhammara (Roasted Red Pepper and Walnut Dip)

This muhammara dip is made of roasted red peppers, earthy toasted walnuts, and freshly toasted breadcrumbs. All of these savory items are blended together with a few additional ingredients and one specialty item -- pomegranate molasses. The pomegranate molasses gives a special sweet and tangy depth to the dip -- so delicious! Makes about 2 cups.

Ingredients:
3 red peppers, halved and roasted
1 tablespoon olive oil for roasting peppers
1/2 cup walnuts, lightly toasted
1/2 cup fine, freshly grated bread crumbs (use dry bread, pulse in food processor to create a fine crumb, toast in pan with one tablespoon olive oil until just crispy)
2 tablespoons tomato paste
1 clove garlic, minced
1 tablespoon lemon juice
5 tablespoons olive oil
2 tablespoons pomegranate molasses*
1 teaspoon Kosher salt
1/4 teaspoon cayenne pepper Optional

Garnishes:
10 walnut halves
Fresh parsley

Directions:
1. Preheat the oven to 450 degrees F.
2. Halve the peppers, de-seed, brush with olive oil, and place cut side down on a baking sheet. Roast the peppers until softened. Achieve some char on the peppers by broiling for a few minutes.
3. Place the roasted red peppers in a bowl, and cover for 10 minutes. After the peppers have cooled, carefully peel the skins off.
4. While the peppers are roasting, toast the walnuts. In a small dry skillet, toast the walnuts until just fragrant. Set the walnuts aside.
5. In the same skillet, toss the bread crumbs with one tablespoon of olive oil. Stir and heat until golden brown. Set the toasted bread crumbs aside.
6. Mince the garlic and juice the lemon.
7. Blend the roasted and peeled peppers, the toasted walnuts, breadcrumbs, tomato paste, garlic, lemon juice, olive oil, pomegranate molasses, Kosher salt, and cayenne pepper together until smooth. Taste and adjust the seasonings, as desired.
8. Garnish with a few walnuts, fresh parsley, and a drizzle of olive oil.

* Ingredient Note: Pomegranate molasses is a sweet, tangy, and thick syrup that adds an interesting sweet flavor to this dip. You can find Pomegranate Molasses in specialty grocery stores. A few good substitutions would be cranberry or pomegranate juice with a bit of sugar added and reduced down into a syrup or a flavored balsamic vinegar like raspberry balsamic sweetened with a little sugar.

Fresh, Homemade Classic Hummus

This classic hummus recipe is creamy, smooth, and oh, so delicious! Making fresh, homemade hummus is easy, and in our experience, a superior taste experience to the store-bought varieties. Start with our classic recipe, and adjust according to your personal taste. Add more lemon or more tahini, or get wild with an array of toppings! Makes about 2 cups.

Ingredients:
2 cups cooked chickpeas (see directions for cooking dried chickpeas below)
1/4 cup fresh lemon juice (about 2 lemons)
10 tablespoons olive oil
1/2 cup tahini
1 teaspoon Kosher salt
1 clove garlic, finely minced
1/2 cup cold water

Directions:
1. In a large food processor blend the cooked chickpeas until smooth.
2. Drizzle in the lemon juice, olive oil, tahini, Kosher salt, garlic, and cold water. Blend until smooth. Adjust the add-ins until your desired texture, consistency, and flavor is reached.
3. Garnish with an array of toppings.

How to Cook Dried Chickpeas:
1 lb dried chickpeas
6 cups water

Stovetop Method:
1. For soft chickpeas, soak overnight or for at least 5-6 hours with 1 teaspoon of baking soda. Carefully rinse the chickpeas and discard any floating beans or shells.
2. In a large pot, cover the soaked chickpeas with cold water (plus 2 inches), and bring to a boil. Lower the heat, cover, and simmer for 1.5 - 2 hours until the chickpeas are very soft. (If you pinch one it should easily squish). Make sure they are completely soft before proceeding with the hummus.
3. Makes about 6 cups of chickpeas. Freeze in 2 cup portions to use later.

Electric Pressure Cooker Method:
1. For soft chickpeas, soak overnight or for at least 5-6 hours with 1 teaspoon of baking soda. Carefully rinse the chickpeas and discard any floating beans or shells.
2. Add the chickpeas to the electric pressure cooker, and cover with 6 cups of water. Cook on high pressure for 12 minutes. Wait for 10 minutes, and then release the pressure. Make sure the chickpeas are completely softened (If you pinch one it should easily squish). If needed, cook at high pressure for an additional 3 minutes.
3. Makes about 6 cups of chickpeas. Freeze in 2 cup portions to use later

Hearty Sausage-Kale Soup

A fast and healthy dinner option, this soup will satisfy on any cold weeknight. You’ll find this an easy recipe for an Italian-style soup filled with savory goodness! A family favorite of ours, this recipe is worthy repeating. Try it tonight! Serves 6.

Ingredients:
1 lb hot Italian sausage
2 tablespoons olive oil
2 leeks, white parts only, sliced
4 cloves garlic, minced
3 carrots, halved and sliced
1/2 cup dry white wine
8 cups chicken stock
6 Yukon gold potatoes, diced (about 4 cups)
1/2 teaspoon kosher salt
1/2 teaspoon pepper
2 bay leaves
1 bunch Tuscan kale, stemmed and torn

Directions:
1. In a large, heavy-bottomed soup pot, brown the sausage into 1" chunks. Once the sausage has browned, remove from the pot.
2. While the sausage is browning, prepare the vegetables.
3. Add olive oil to the pot, and then sauté the leeks until softened. Add the garlic and carrots and cook for another minute. Deglaze the pan with the white wine.
4. Add the browned sausage back to the pot along with the chicken stock, salt, pepper, and bay leaves.
5. Add the potatoes and bring to a rolling boil. Boil until the potatoes are tender (about 10-15 minutes). (Set timer to monitor progress.)
6. Season the soup with salt and pepper, to taste.
7. Add the kale leaves, and stir until just wilted.
8. Serve the soup with a side of crusty bread and olive oil, or breadsticks.

Roasted Butternut Squash & Quinoa Bowl with a Lemon-Tahini Dressing

We often crave healthy vegetables for dinner, and a bowl is a great variation to a basic salad. The roasted butternut squash, sautéed Swiss chard, quinoa, and warmed, spiced chickpeas make this extra filling. Dinner bowls need a bold dressing, and this lemon-tahini dressing passes the test! Makes 4 bowls.

Ingredients:
1/2 large butternut squash, about 4 cups of 3/4-inch cubes
1/2 large red onion, sliced in half moons
2 tablespoons olive oil
1 teaspoon Kosher salt
1/2 teaspoon coarsely ground black pepper
1 cup quinoa
2 cups vegetable stock (or substitute water with 1/4 tsp salt)
1 bunch chard, de-stemmed, stems sliced and leaves cut into bite-sized pieces
2 tablespoons olive oil for the chard
1 can chickpeas, rinsed and drained
1 bunch cilantro leaves

Spiced Chickpeas:
1 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon turmeric
1/4 teaspoon kosher salt
1/4 teaspoon pepper

Lemon-Tahini Dressing:
2 tablespoon fresh lemon juice (about 1 lemon)
1/2 cup olive oil
1/4 cup tahini
1 clove garlic, minced
3 tablespoons water (as needed to thin)
Kosher salt
Freshly ground pepper, to taste

Directions:
1. Preheat the oven to 400°F. Peel and cube the butternut squash into 3/4-inch pieces. Peel and slice the onion in half, then half in moons. Place the squash and onions on a rimmed half sheet pan; drizzle with the olive oil and toss to coat the pieces. Spread across the pan in a single layer. Sprinkle the salt and pepper on top. Roast for 25-35 minutes or until the cubes are tender to the tip of a sharp knife, and the edges begin to caramelize and turn brown.
2. While roasting the squash and onion, cook the quinoa. Using a 2:1 ratio of liquid to quinoa, bring the liquid to a boil, add the quinoa, cover, and reduce the heat to a low simmer. Check after 15 minutes to see if all the liquid has been absorbed and the quinoa is tender. Cool if serving cold, or keep covered if serving warm.
3. Meanwhile, prepare the spiced chickpeas. In a sauté pan, heat the chickpeas in 2 tablespoons of olive oil. Sprinkle with the spices, stir continuously, and cook until slightly browned, about 10 minutes.
4. After the chickpeas have browned, remove from the pan. In the same sauté pan, add 2 tablespoons of olive oil and sauté the chard stems for 3-5 minutes or until tender. Add the leaves and sauté until just wilted. Salt and pepper to taste.
5. Whisk the dressing ingredients together until combined well. Assemble the bowls and serve with a side of dressing, sprinkle with salt and pepper, and a garnish of cilantro leaves

Savory Chicken & Farro Bowl with a White Balsamic Dressing

Loaded with colorful and healthy vegetables, this bowl is a family favorite! The brown rice is nutty, filling, and super flavorful thanks to the fresh and zingy vinaigrette. Use our suggested vegetables, or get creative with your own combinations! Makes 4 bowls.

Ingredients:
1/2 medium onion, diced
1 tablespoon olive oil
8 oz. cremini mushrooms, thinly sliced
1 clove garlic crushed
1-1/2 cups farro
3 cups vegetable broth (or salted water)
1 teaspoon Kosher salt
1 rotisserie chicken, meat off the bone
1 bunch Tuscan kale, washed, stemmed, torn into pieces
2 tablespoons of olive oil,
Pinch of Kosher salt for massaging kale
1 can white beans, rinsed and drained
1/4 cup pomegranate arils, for garnishing

White Balsamic Dressing: (Makes about 1 cup)
1/4 cup white balsamic vinegar
1 shallot, about
2 tablespoons finely minced
1/2 teaspoon Kosher salt
1/2 teaspoon coarsely ground black pepper
1 teaspoon thyme
1/2 cup olive oil

Directions:
1. In a large sauté pan with lid, sauté the diced onion in olive oil for 3-4 minutes. Add the thinly sliced cremini mushrooms and continue sautéing until the onions are translucent, and the mushrooms are cooked. Add the crushed garlic and sauté an additional 30 seconds.
2. Using a 2:1 liquid-to-grain ratio, add 3 cups of vegetable broth and 1 teaspoon Kosher salt to the onion-mushroom mixture in the sauté pan. Bring the liquid to a boil and add the farro. Stir, cover, and turn down the heat to a low simmer for 30 minutes, or until the farro kernels are cooked and tender. (Check at the 20-minute mark to see if additional liquid is needed.)
3. Meanwhile, prepare the kale by washing, stemming and tearing the leaves into smaller pieces. Massage the kale with 2 tablespoons of olive oil and a pinch of kosher salt until tender, then set aside until ready to assemble the bowls.
4. Prepare the chicken by removing the meat from the bones, and shredding with a fork into bite-sized pieces.
5. Prepare the dressing by whisking together the vinegar, shallot, salt, pepper, and thyme leaves. Gradually drizzle in the olive oil while continuing to whisk.
6. When the farro is tender, toss with half of the dressing; serve the remainder of the dressing on the side.
7. Assemble the bowls with the farro mixture, chicken, beans, kale, and a garnish of pomegranate arils.

Brown Rice Rainbow Bowl with a Sesame-Ginger Vinaigrette

Loaded with colorful and healthy vegetables, this bowl is a family favorite! The brown rice is nutty, filling, and super flavorful thanks to the fresh and zingy vinaigrette. Use our suggested vegetables, or get creative with your own combinations! Makes 4 bowls.

Ingredients:
1 cup brown rice
2 cups vegetable stock
1 tablespoon olive oil
4 cups red cabbage, thinly sliced with a handheld mandoline
1-1/2 cups frozen edamame, shelled and thawed
2 carrots, shaved into ribbons
1 English cucumber, thinly sliced with a handheld mandoline
2 avocados, sliced
6 green onions, sliced

Sesame-Ginger Vinaigrette (Makes about 1 cup):
1/4 cup rice vinegar
1/4 cup soy sauce
1 clove garlic, crushed
1 teaspoon grated ginger
1 teaspoon sesame oil
1 teaspoon sugar
1/2 teaspoon red pepper flakes
1/2 cup olive oil

Directions:
1. Using a 2:1 liquid-to-grain ratio, cook the brown rice in vegetable stock (or lightly salted water) until tender, about 35-45 minutes.
2. Prepare the vegetables. Slice the cabbage and cucumber into very thin slices with a handheld mandoline. Be sure to use a fingerguard!
3. Slice the avocado and green onions. Shave the carrots into ribbons with a vegetable peeler.
4. Prepare the dressing by whisking together the rice vinegar, soy sauce, crushed garlic, grated ginger, sesame oil, sugar, and red pepper flakes. Gradually drizzle in the olive oil while continuing to whisk.
5. Mix half of the dressing with the brown rice and then assemble the bowls. Drizzle with the remaining dressing and garnish with green onions.

Gruyère & Caramelized Onion Puffs

Ring in the New Year! For a festive nibble and adult refresher, assemble this colorful champagne punch, and prepare these easy, savory bites. They’re a delicious combination and a very worthy way to celebrate with your favorite people! Makes 24 puffs.

Ingredients:
2 sweet onions, sliced pole to pole and caramelized
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon fresh thyme leaves
1/4 teaspoon kosher salt
1/4 teaspoon pepper
4 ounces Gruyère cheese, grated
2 sheets 9"x9" frozen puff pastry, defrosted
2 tablespoons heavy cream for brushing

Directions:
1. Sauté the sweet onions over low heat until caramelized and golden brown. Drizzle the caramelized onions with honey and season with fresh thyme, salt, and pepper, and set aside.
2. Unfold the defrosted, yet chilled, puff pastry. With a knife, cut each piece of the puff pastry sheets into 9 squares, about 3” x 3” each. Place each square in the cup of a mini-muffin tin. Pat into place.
3. Place a pinch of caramelized onions into the center of each pastry square. Then add a few shreds of the grated Gruyère cheese. Brush the edges with cream. Pinch the four corners of puff pastry together. Brush the closed tops with cream.
4. Bake in a 400°F oven for 20-25 minutes, or until the pastry is golden brown. Serve immediately.

Champagne Punch

Makes one tall pitcher

Ingredients:
1/2 cup Triple Sec
1/4 cup Creme De Cassis (black currant) liqueur
1 cup pineapple juice
2 cups ginger ale, chilled
1 bottle Champagne, chilled
Blackberries for garnish
Sprigs of thyme for garnish

Directions:
1. In a large pitcher, combine the triple sec, Creme de Cassis, and pineapple juice. Refrigerate the mixture for 1 hour or overnight to allow the flavors to blend and for all to chill well.
2. Before serving, add the ginger ale and Champagne.
3. Serve over ice and garnish with blackberries and thyme.

Savory Breakfast Tarts

These savory breakfast tarts look impressive, taste delicious, and are easy to pull o for a crowd of holiday guests! Simply score and pre-bake the puff pastry base with a dollop of crème fraîche and a pinch of parmesan. Add an egg, a few thin tomato slices, bake a little longer - and finish with a garnish of chives - a MERRY GOOD MORNING! Makes 8 tarts.

Ingredients:
(2) 9" x 9" sheets frozen puff pastry, thawed
1 egg, beaten with 1 tablespoon water for egg wash
8 teaspoons crème fraîche
1/2 cup shredded parmesan cheese
6 small tomatoes, thinly sliced
8 eggs
1/2 teaspoon Kosher salt
1/4 teaspoon pepper
12 chives, minced

Directions:
1. Preheat the oven to 400 degrees F. Unfold the two sheets of thawed puff pastry on a lightly floured surface and cut each sheet into 4 squares. Score a 1/2" border for each square using a sharp knife. Transfer the squares to the baking sheet.
2. Working to stay within the center of the pastry, spread 1 teaspoon of crème fraîche on each pastry. Add a pinch of parmesan cheese on top of the crème fraîche.
3. Bake the tarts for 12 minutes, rotating the pan once halfway through baking.
4. Remove the baking sheet from the oven and poke the centers of the pastries with a fork. Add one egg to the center of each pastry. Add three thin slices of tomato on top of each pastry. Brush the borders of each pastry with the egg wash. TIP: Crack the egg into a bowl, then pour it into the pastry to avoid any egg shells or broken yolks!
5. Bake for an additional 7-12 minutes, or until the eggs are cooked according to your preference.
6. Remove from the oven and garnish with chives, Kosher salt, and pepper.

Stuffed Mushrooms

Stuffed mushrooms are some of our favorite small bites. They are a classic preparation that never fails to satisfy. This version features spinach, roasted red peppers, aromatics, seasoned bread crumbs, and feta cheese. You and your guests will enjoy this hearty, savory filling in these tender umami-filled cups. Makes approximately 40 mushrooms.

Ingredients:
40 medium-sized cremini mushrooms
1 tablespoon olive oil
2 cloves garlic, crushed
2 tablespoons butter
9 ounce package frozen chopped spinach, thawed and very well-drained
1/2 cup dry white wine
1/2 cup Italian-seasoned bread crumbs
1/2 cup roasted red peppers, diced
1/4 cup Parmigiano-Reggiano, grated
1/4 cup feta, crumbled
1 egg, beaten
Kosher salt and pepper to taste

Directions:
1. Preheat the oven to 400°F.
2. Prepare the mushrooms by brushing clean. Remove and reserve the stems, trimming them as necessary, then mincing. Toss the mushroom caps with the olive oil to coat them lightly. Place them cap side down on a rimmed baking sheet and roast in the oven for 10 minutes or until partially roasted.
3. In a large skillet, sauté the garlic in two tablespoons of butter. Add the minced mushroom stems to the skillet and sauté until nearly tender. Add the chopped spinach, and sauté until cooked. Add the dry white wine to the skillet and simmer until nearly all the moisture has reduced away; this will concentrate the flavors. Remove from heat and allow to cool slightly. Salt and pepper to taste.
4. In a medium bowl, combine and toss together the cooled spinach mixture, bread crumbs, diced roasted red pepper, the Parmigiano-Reggiano cheese, and the feta cheese. Add the beaten egg and stir until evenly combined.
5. Mound a spoonful of the stuffing into each partially roasted mushroom cap. Place the stuffed caps back on the rimmed backing sheet.
6. Bake in a 400°F oven for 10-12 minutes or until cooked through and the tops become golden in color. Cool slightly and serve while still warm.