Spicy Refrigerator Bread and Butter Pickles

Nothing quite compares to the fresh crunch of a homemade pickle! These sweet, tangy, bread-and-butter pickles need only one night in the refrigerator before they can be happily snacked upon. Add the crispy, green pickles to anything from hamburgers, to salads, or charcuterie boards.

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Spicy Refrigerator Bread and Butter Pickles
Makes (3) 12-oz. jars

Pickle Ingredients and Supplies:

1-1/2 pounds pickling cucumbers
2 tablespoons Kosher salt
1 yellow onion, sliced
(3) 12-oz glass canning jars with sealing lids

Brine Ingredients:

1-1/4 cups granulated sugar
1 cup white vinegar
1/2 cup apple cider vinegar
2 tablespoons mustard seeds
1 teaspoon celery seeds
1/2 teaspoon turmeric
1/2 teaspoon whole black peppercorns
1/2 teaspoon crushed red pepper flakes
1 teaspoon whole cloves
2 cloves garlic, sliced
Dill sprigs

Directions:

1. Wash and sterilize the jars using boiling water.

2. Use a vegetable brush to scrub the cucumbers in hot water, rinsing off any dirt.

3. On a large cutting board, use a chef's knife or a crinkle cut slicer to cut the cucumbers into 1/4" slices. Slice the yellow onion in half, then thinly, pole to pole.

4. In a large mixing bowl, toss the cucumbers with salt and the sliced yellow onion. Place the salted cucumbers and onions in the refrigerator. Refrigerate for 1-1/2 hours.

5. Remove the cucumbers and onion from the refrigerator and place in a colander and thoroughly rinse off the salt with cold water.

6. Evenly distribute the cucumber and onion slices into the prepared jars and set aside.

7. Prepare the brine by combining the white sugar, white vinegar, apple cider vinegar, mustard seeds, celery seeds, turmeric, peppercorns, crushed red pepper, whole cloves, and garlic in a medium saucepan. Over medium heat, bring the brine to a simmer until the sugar completely dissolves.

8. Pour the hot brine over the pickles and onions that were previously placed in the jars. Stir to incorporate. Add the fresh dill to the top of the pickles. Let the mixture stand at room temperature for 1 hour to cool, then add the lids and refrigerate for 24 hours before enjoying! These pickles are good in the refrigerator for up to 2 weeks.

Classic Potato and Caramelized Onion, Gruyère Gratin

Experience this classic potato presentation -- thinly sliced potatoes layered with a distinctive Mornay sauce (a Béchamel sauce with Gruyère cheese added). The addition of savory, caramelized onions and fresh thyme infuses comforting flavors into every bite.

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Classic Potato and Caramelized Onion, Gruyère Gratin
Serves 6 - 8

Ingredients:

2 tablespoons butter
2 medium sweet onions, sliced pole to pole
1 teaspoon fresh thyme leaves
2 lbs Russet potatoes (about 2-3 medium to large potatoes), washed, peeled, and thinly sliced with a mandoline
3 cloves garlic, minced

Mornay Sauce Ingredients:

4 tablespoons butter
1/4 cup all-purpose flour
3 cups whole milk
1-1/2 teaspoons Kosher salt
1/4 teaspoon black pepper
2 cup grated Gruyère, 1/4 cup reserved for topping the gratin

Directions:

1. Prepare the caramelized onions. In a large skillet or sauté pan, melt 2 tablespoons of butter and sauté the sliced onions over medium heat. Once the onions start sweating, turn the heat down to medium-low. Stir the onions occasionally, as needed. Allow them to cook slowly for 35-45 minutes until a deep brown color is formed and they become fully caramelized. Add the garlic and cook for another 2-3 minutes. Add the thyme leaves and stir allowing the fragrance to bloom.

2. While the onions cook, prep the potatoes. Use a sharp peeler to peel the potatoes. Rinse off, then slice into 1/8” thick slices using a handheld mandoline.

3. Preheat the oven to 400 degrees F.

4. Prepare the roux. In a separate, smaller saucepan, heat the remaining 4 tablespoons of butter. Once the butter has melted, add the flour and whisk continuously until the mixture is completely smooth, as it cooks for about 1 - 2 minutes. This process removes the raw flour flavor and helps create a silky sauce.

5. Create a Béchamel sauce by very slowly pouring milk into the roux. Continue whisking the mixture until the sauce is smooth. Add in the salt and pepper and continue whisking over medium-low heat for 3-5 minutes or until the sauce thickens and becomes very creamy.

6. Remove from heat and transform the sauce into a Mornay sauce by slowly adding in the shredded Gruyère cheese. Whisk until the sauce is smooth, and the cheese is well incorporated. The sauce will continue to thicken while maintaining its creamy texture.

7. Layer the gratin. Butter the bottom and sides of a large baking dish and lay a single layer of potatoes, then a layer of caramelized onions. Pour some of the sauce over the potatoes and continue to layer the potatoes, onions, and sauce to form additional layers. Repeat this step until all of the potatoes are used (or until the layers reach within 1/2” from the top of the dish).

8. Top the final layer of potatoes with the remaining onions, then sauce, and finally sprinkle with the reserved 1/4 cup of cheese.

9. Cover the gratin with a tight-fitting lid or foil and bake for 60 minutes. Remove the lid or foil, and continue to bake for another 10 minutes, or until the top turns golden brown and the gratin is hot and bubbling.

10. Garnish with additional fresh stems of thyme, and serve while hot.

Spring Panzanella

Is it spring yet? Bring it on with our snappy and colorful Spring Panzanella Salad! You’ll find it a satisfying dinner, or a delightful side salad. This healthy salad is packed with spring veggies like roasted asparagus, crunchy snap peas, and super-thin, sliced radishes. Further, this salad experience is elevated with homemade seasoned croutons, creamy goat cheese, a fresh tangy dressing, and tasty garnishes.

Spring Panzanella
Makes 2 large entrée salads, or 4 side salads

Crouton Ingredients:
2-3 cups cubed of rustic loaf of bread, cut into 1-1/2” cubes
2 tablespoons butter
2 tablespoons olive oil
1 teaspoon dried Herbes de Provence seasoning
1/4 teaspoon Kosher salt
1/4 teaspoon pepper

Salad Ingredients:
3-4 cups baby arugula
1 cup snap peas, sliced on the big angle
1/2 bunch asparagus, sliced into 1 inch pieces (tossed with olive oil, Kosher salt, pepper) 4 oz goat cheese, bite sized pieces
4 radishes, thinly sliced with mandoline

Vinaigrette Ingredients:
1/4 cup olive oil
1 tablespoon white wine vinegar
2 tablespoons fresh lemon juice (zest, and then juice)
1 teaspoon Dijon mustard
1/2 teaspoon Kosher salt
1/4 teaspoon fresh ground pepper
1 teaspoon Herbes de Provence
1 teaspoon shallot, minced
1 teaspoon honey

Garnish Ingredients:
lemon zest of 1 lemon
10 mint leaves, cut into a chiffonade

Directions:
1. Preheat the oven to 425 degrees F. Slice the asparagus into 1” pieces. Toss with one tablespoon of olive oil and salt and pepper. Roast the asparagus in a single layer on a baking sheet for 5 minutes, or until just crisp tender.

2. Prepare the cubed bread into semi-soft croutons. Melt the butter in a large skillet and mix with the olive oil. Toss the cubed bread in the skillet until evenly coated. Sprinkle with the Herbs de Provence, kosher salt, and pepper. Stir the croutons while heating until they are lightly toasted on all sides.

3. Meanwhile, prepare the snap peas by washing and cutting on a dramatic angle to reveal the peas inside.

4. Prepare the radishes by washing and cutting thin slices with a mandoline. Take care! Mandolines are super sharp, amazing tools that should be respected. We recommend to gear up for safety and use a protective glove AND the hand guard. The thin slices are so worth it!

5. In a small bowl or jar, whisk together all of the vinaigrette ingredients until emulsified.

6. Mix the salad together in a large bowl. Toss the arugula, sliced radishes, and asparagus with the dressing until coated.

7. Carefully layer in the snap peas and croutons. Top with bite-sized pieces of goat cheese and garnish with lemon zest and fresh mint.

Classic Potato and Leek Gratin

In this classic dish, thinly sliced potatoes are layered with a distinctive Mornay sauce. Mornay sauce is a Béchamel sauce with the addition of Gruyère cheese. The additions of savory leeks, garlic, and rosemary combine in a wonderful way in the sauce to infuse flavor into every bite. This recipe is a warm, comforting side dish, or hearty enough for the main event!

Classic Potato & Leek Gratin
Serves 6 - 8

Ingredients:
2 lbs Idaho potatoes (about 7-8 potatoes), washed, peeled, and thinly sliced with a mandoline
5 tablespoons butter, divided
3 small leeks, green parts removed, finely sliced
1 tablespoon rosemary, minced
4 cloves garlic, minced
1/4 cup all-purpose flour
3 cups whole milk
2 teaspoons kosher salt
1/4 teaspoon black pepper
1-1/2 cup grated Gruyère, plus
2 tablespoons reserved as topping

Directions:
1. Preheat the oven to 400°F.

2. Prep the potatoes. Use a sharp peeler to peel the potatoes. Rinse off, and then slice into 1/8” slices using a handheld mandoline.

3. In a large saucepan, melt 1 tablespoon butter and cook the leeks over medium heat until they are translucent, about 10 minutes. Add the rosemary and garlic and cook for about another 3 minutes.

4. Prepare the roux. In a separate, small saucepan, heat the remaining 4 tablespoons of butter. Once the butter has melted, whisk in the flour until the mixture is completely smooth. Continue cooking for about 1-2 minutes. This process removes the raw flour flavor and helps create a silky sauce.

5. Create a Béchamel sauce by very slowly pouring milk into the roux, continue whisking the mixture until the sauce is smooth. Add in the salt and pepper and continue whisking over medium-low heat for 3-5 minutes until the sauce thickens and becomes very creamy.

6. Transform the sauce into a Mornay sauce by slowly adding in the Gruyère cheese. Continue cooking and whisking for a few more minutes until the sauce is smooth, and the cheese is well incorporated. Add the cooked leeks mixture to the sauce.

7. Layer the gratin. Butter the bottom and sides of a large baking dish and lay a single layer of potatoes. Pour some of the sauce over the potatoes and continue to layer the potatoes, pouring more sauce at each layer. Repeat this step until all of the potatoes are used (or you get to within 1/2” from the top of your dish).

8. Coat the final layer of potatoes with sauce and sprinkle with the reserved cheese.

9. Cover the gratin with a tight fitting lid or foil and bake for 60 minutes. Remove the lid or foil, and continue to bake for another 10 minutes, or until the top turns golden brown.

10. Garnish with additional fresh pieces of rosemary, and serve hot.

Classic Minestrone Soup

Minestrone, a classic Italian soup, features a wide range of  vegetables, beans, and pasta. Our recipe version focuses on techniques for building great flavor in stages. The result? Deep, rich, satisfying tastes and textures without being over-cooked. You’ll find this soup highly flexible – use seasonal vegetables, or whatever you have on hand.  We think you’ll agree that this minestrone easily earns its reputation as a healthy, winter comfort food.

Comforting Minestrone Soup
Serves 4 - 6

Ingredients:
4 tablespoons olive oil
1 yellow onion, diced
3 celery stalks, dice
2 carrots, cut on the bias into slices
2 small potatoes, cut into 1/2" cubes
3 cloves garlic, minced
1/2 tablespoon tomato paste
2 bay leaves
1 Parmesan cheese rind
1 can (28 oz) diced tomatoes
6 cups vegetable broth
1 can (15.5 oz) Great Northern beans
1 can (15.5 oz) butter beans
1 cup ditalini pasta (or other small pasta)
1/2 teaspoon Kosher salt
1/2 teaspoon pepper
2 sprigs fresh thyme
1/4 teaspoon red pepper flakes
1 tablespoon red wine vinegar
1 cup frozen peas
3 cups chopped kale
Parmesan cheese, shaved, for serving

Directions:
1. Start by making the mirepoix. Heat the olive oil in a large Dutch oven over medium-high heat. Add the onions and sauté for about 3 minutes until softened. Add the celery and carrots, and continue to cook for another 3-5 minutes, or until softened.

2. Add the potatoes and garlic and continue to cook for another 5 minutes. Stir in the tomato paste.

3. Add the bay leaves, Parmesan rind, canned tomatoes, vegetable broth, Great Northern and butter beans, ditalini pasta, salt, pepper, thyme, and red pepper flakes. Bring to a boil over medium-high heat.

4. Reduce the heat to medium-low and simmer the soup for another 20-25 minutes. Use tongs to remove the Parmesan rind, bay leaves, and thyme stems.

5. Stir in the red wine vinegar, frozen peas, and chopped kale. Cook for one more minute, or until the kale just begins to wilt. Serve with shaved Parmesan cheese as a garnish on top.

Winter Bowls

The season for healthier dinners has arrived! Each January inspires a renewed energy and recommitment to healthier habits. Winter grain bowls are a delicious way to achieve those goals! This tasty bowl features baked tofu with quinoa, roasted beets, and arugula all dressed with a flavorful turmeric tahini dressing.

Winter Grain Power Bowls
Makes 4 large bowls

Winter Grain Bowl Ingredients:
1 block extra firm tofu
1 large purple beet (or two small beets), peeled & diced into 1/2" cubes
1 large golden beet (or two small beets), peeled & diced into 1/2" cubes
1 fennel bulb, stalks removed, cored, and thinly shaved
3 tablespoons olive oil, divided
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 cup quinoa
2 cups vegetable stock
1 tablespoon cornstarch
1 red onion, thinly sliced with a mandoline
1 large carrot, shaved and rolled
4 cups arugula
1/3 cup shelled pistachios
Fresh mint leaves, torn for garnish

Turmeric Tahini Dressing Ingredients:
3 tablespoons olive oil
1/4 cup tahini
1 teaspoon fresh ginger, minced
2 tablespoons fresh lemon juice (about 1 large lemon)
2 tablespoons water (as needed, to thin)
1/4 teaspoon of kosher salt
1/4 teaspoon cayenne pepper
1/2 teaspoon turmeric
1 clove garlic, minced

Directions:
1. Prepare the tofu by slicing it into 1" thick slices. Lay the slices on a paper towel-lined baking sheet, then cover the tofu with another layer of paper towels. Place a cutting board on top of the covered slices to press out the excess water from the tofu. (Place a cookbook or a heavy pot on top of the cutting board to help apply weight and pressure so that extra water is forced out of the tofu. This pressing and draining step will help the tofu achieve a better texture when baking.) Press and drain the tofu slices for about 20-30 minutes.

2. Preheat the oven to 400°F. In two separate bowls, prepare the beets and fennel. Toss the diced beets with 1 tablespoon olive oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Toss the shaved fennel with 1 tablespoon olive oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Place the prepared beets and fennel in a large roasting pan and roast for 15 minutes or until the fennel starts to turn golden brown. Remove the fennel and continue roasting the beets for another 15 minutes, or until the beets are fork tender.

3. Meanwhile, prepare the quinoa on the stovetop using a 2:1 liquid-to-grain ratio. Bring the vegetable stock to a boil and add the quinoa. Stir, cover, and turn down the heat to low. Check after 15 minutes to see if the quinoa is tender, or if more liquid is needed to finish cooking. The small kernels expand as they soak up the cooking liquid. When tender and ready, you’ll see a tiny curlicue emerge; this is the beginning of a quinoa sprout, (and a sign of doneness.) Remove from the heat when done.

4. After the tofu has drained, remove the weights and paper towels and cut the tofu slices into 1" cubes. Gently toss the tofu cubes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 tablespoon cornstarch until evenly coated. Spread the tofu cubes across a lined baking sheet and bake in the oven at 400°F for 30 minutes. Half way through baking, turn the tofu pieces. Bake until the tofu is baked and crisped on all sides.

5. Prepare the turmeric tahini dressing by whisking all of ingredients together until the dressing is combined.

6. Thinly slice the red onion using a mandoline. Shave the carrot into ribbons using a vegetable peeler. Tear the mint leaves for a garnish.

7. Once all of the ingredients are prepared, assemble the bowls. Add a scoop of cooked quinoa to each bowl, then add the roasted beets, roasted fennel, and baked tofu. Continue building the bowl by adding a few slices of red onion, a few ribbons of carrot, and a handful of arugula. Drizzle the bowl with the dressing and then garnish with pistachios and fresh mint leaves.

Creamy Butternut Squash Pasta with Sausage and Crispy Sage

Fall flavors unite in a most delightful way in this creamy, dreamy pasta!

IN THIS ISSUE, butternut squash is transformed into a tasty sauce. The naturally sweet sauce is balanced with spicy sausage, then generously topped with savory cheese and crispy sage leaves. It’s a wonderful kind of deliciousness!

Creamy Butternut Squash Pasta with Sausage and Crispy Sage 
Serves 8 - 10 

Fall flavors unite in a most delightful way in this creamy, dreamy pasta! Butternut squash is transformed into a tasty sauce. The naturally sweet sauce is balanced with spicy sausage, then generously topped with savory cheese and crispy sage leaves. It’s a wonderful kind of deliciousness! 

Ingredients: 
1 medium butternut squash, peeled, cut in half, seeds removed 
4 tablespoons butter 
20-25 fresh sage leaves 
1 lb hot Italian ground sausage 
2 tablespoons olive oil 
1 large shallot, finely diced 
2 cloves garlic, minced
1/2 cup white wine 
1 cup heavy whipping cream 
1 teaspoon Kosher salt 
1/2 teaspoon black pepper 
2 lbs pasta, ziti or another tube pasta 

Garnish: 
crispy sage leaves parmesan cheese, shaved or grated

Directions: 
1. Prep the butternut squash: Wash the squash well, cut both ends o the squash to create a flat surface. Peel the squash with a peeler. Slice in half length-wise and scoop out the seeds. 

2. Using a large pasta pot with a steamer basket, steam the butternut squash until it is fork tender, about 30-35 minutes. 

3. Remove the squash and purée with a blender or immersion blender until it is smooth. 

4. Meanwhile, in a large Dutch oven, sauté the sausage into bite-sized chunks until nicely browned. Remove the sausage from the pot. Set aside. Reserve the pot and drippings for the shallots, garlic, and the next steps in sauce making. 

5. Next, in a nonstick skillet, prepare the crispy sage leaves. Melt the butter, then sizzle the sage leaves on each side until just crisp. Place the leaves on a paper towel-lined plate to cool. Reserve the sage butter to sauté the shallot and garlic, and for adding to the sauce. 

6. Using the Dutch oven, add any remaining butter from the sage. Sauté the shallot and garlic until translucent. Add additional olive oil to sauté, as needed. 

7. Once the aromatics are softened, add 1/2 cup of white wine and simmer until the wine is reduced by half. 

8. Add the blended squash to the aromatics and stir until combined. Stir in the heavy cream. Gently simmer the sauce until the pasta is ready. Season with salt and pepper, to taste. 

9. Meanwhile, cook the pasta until al dente, reserve at least 1 cup of the pasta water, then drain well. 

10. Add the pasta to the sauce. Add up to 1 cup of reserved pasta water until the sauce reaches a silky consistency. 

11. Add the sausage to the pasta. Dish the pasta, and garnish with a hearty portion of freshly shaved or grated parmesan cheese. Top each serving with several crispy sage leaves.

Fall Panzanella with Butternut Squash

Butternut squash is a fall favorite, and for good reason! This sweet, nutty vegetable is the perfect way to honor the changing of seasons. IN THIS ISSUE we slowly roast the squash until its edges crisp and caramelize, while the center remains soft and sweet. Paired with tart goat cheese, juicy raisins, and homemade croutons, this autumn version of a panzanella salad is dinner done well.

Panzanella Salad with Butternut Squash
Serves 6 - 8

Butternut squash is a fall favorite, and for good reason! This sweet, nutty vegetable is the perfect way to honor the changing of seasons. We slowly roast the squash until its edges crisp and caramelize, while the center remains soft and sweet. Paired with tart goat cheese, juicy raisins, and homemade croutons, this autumn version of a panzanella salad is dinner done well.

Ingredients:
1 small butternut squash
1/2 cup raw pumpkin seeds or 1/2 cup pepitas
2 tablespoons olive oil
1/4 teaspoon cayenne
1/4 teaspoon salt
1/4 teaspoon pepper
2 bunches kale
2 tablespoons butter
3/4 tablespoon Za’taar
1 French loaf, cut into 1” cubes
3 oz arugula
2 tablespoons raisins
4 oz goat cheese, crumbled
1/4 red onion, thinly sliced
Additional salt and pepper to taste

Dressing:
3 tablespoons olive oil
1/2 tablespoon balsamic vinegar
1 teaspoon red wine vinegar
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon honey
1 tablespoon tahini

Directions:
1. Preheat the oven to 400°F. Wrangle the butternut squash by peeling, seeding and slicing it into 1” wedges. In a large bowl, toss the squash pieces with the raw pumpkin seeds, olive oil, cayenne, salt and pepper. Spread the mixture evenly on a roasting dish and roast for 40-45 minutes, turning the squash and seeds every 10 minutes until the squash is golden and tender. (If using pepitas, add to the roaster for just the last 5 minutes.) Remove from the oven.

2. Meanwhile, massage the kale in 1 tablespoon olive oil for about 2 minutes. Whisk together the dressing ingredients until all the ingredients are fully incorporated. Add half of the dressing to the kale, toss until the leaves are well-coated.

3. In a large skillet over medium-low heat, melt the butter and stir in the Za’taar seasoning. Add the cubes of bread and toss until croutons are evenly coated. Continue sautéing over medium heat until the croutons are golden and crispy.

4. Add the arugula to the kale, and top with the roasted butternut squash, pumpkin seeds, croutons, raisins, red onion, and crumbled goat cheese. Drizzle with the remaining dressing and season with additional salt and pepper to taste. Enjoy immediately.

Sweet Potato Tacos

This time of year we love any excuse to use our grill.

IN THIS ISSUE, we feature roasted sweet potato tacos with grilled sweet corn and tangy guacamole. Good tacos are the product of many quality parts, and wow, are these parts tasty! 

Sweet Potato Tacos with Grilled Corn and Avocado
Makes 12 small tacos

We love any excuse to use our grill. This recipe features roasted sweet potato tacos with grilled sweet corn and tangy guacamole. Good tacos are the product of many quality parts, and wow, are these parts tasty!

For the Roasted Sweet Potatoes:
2 sweet potatoes peeled and cubed into 1” pieces
1 tablespoon olive oil
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon Kosher salt

For the Simple Guacamole:
2 avocados
1 clove garlic
1 jalapeño
1/2 small yellow onion, finely chopped
1 small lime, juiced
1 tablespoon olive oil
1/4 teaspoon Kosher salt
1/4 teaspoon pepper

Directions:
1. Preheat the oven to 425° F. Toss the cubed sweet potatoes with olive oil, cumin, cayenne and salt. Roast the sweet potato cubes in a large roasting dish for 30-40 minutes until tender and the edges begin to brown.

2. Prepare the guacamole by combining all of the guacamole ingredients in a medium bowl and mash with a fork until creamy. Transfer the guacamole to a serving bowl, and set aside.

3. In a medium pan over medium heat, cook the onion in the olive oil until the onion is soft and translucent, about 3-5 minutes. Add the black beans, cumin, chili powder, salt and pepper and cook over low heat, stirring occasionally to the beans don’t scorch.

4. Oil and preheat grill. Drizzle the corn with olive oil and sprinkle with salt and pepper. Grill the corn over direct heat for about 10 minutes, turning often until charred all over. Remove from the grill and let the corn cool slightly. Cut corn from the cob.

5. While the corn cools, grill the flour tortillas until grill marks appear.

6. Remove the potatoes from the oven and assemble the tacos, first layering the beans, then the sweet potatoes, then the corn, and finally the guacamole. Top with crumbles of cotija cheese, sliced green onions, and a squeeze of lime.

Arugula, Heirloom Tomato & Whipped Ricotta Salad

Arugula, Heirloom Tomato & Whipped Ricotta Salad
Serves 4 - 6

Whipped ricotta turns this salad into a creamy, dreamy delight! Spicy arugula complements the lemon-y, smooth whipped ricotta and the ripe grape tomatoes punctuate each bite with bursts of brightness.

Salad Ingredients:
15 oz fresh ricotta cheese
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1/4 teaspoon kosher salt
6 oz arugula
Heirloom cherry tomatoes
Basil, chifonade cut for garnishing

Vinaigrette Ingredients:
3 tablespoons olive oil
1 tablespoon white wine vinegar
Juice of half a lemon
Salt and pepper

Directions:
1. In a food processor or high-powered blender, whip the ricotta with olive oil, fresh lemon juice, lemon zest, and salt until very smooth.

2. Whisk the vinaigrette ingredients together in a small jar.

3. Toss the arugula with the vinaigrette. Spread the ricotta on a large serving plate.

4. Top the ricotta layer with arugula, heirloom cherry tomatoes, and a garnish of basil.

Grilled Carrots with Minted Yogurt Sauce

Carrots are transformed on the grill! With some simple seasonings and the utility of a grill basket, simple carrots become elevated into a flavorful, sweet, and savory side! Dressed up with an easy za’atar yogurt sauce, this side dish is worthy of repeating often.

Grilled Carrots with Minted Yogurt Sauce
Serves 4 - 6

Ingredients:
10 carrots, or about 2 lbs carrots, peeled and cut into 3” matchsticks
3 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon of Kosher salt
1/2 teaspoon freshly cracked black pepper
1 tablespoon sugar

Yogurt Sauce:
1 cup plain Greek yogurt
1 tablespoon fresh lemon juice (or about half of a small lemon)
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon Za’atar spice blend

Garnish:
Fresh cilantro leaves, coarsely chopped

Directions:
1. Peel the carrots, and cut into 3” long matchsticks.

2. Prepare the carrots for grilling: Place the carrots in a large bowl. Drizzle with olive oil and toss Sprinkle with garlic powder, Kosher salt, pepper, and sugar.

3. Grill the carrots in a grill basket over high heat until slightly blistered, a little charred, and just tender, stirring often.

4. While the carrots are grilling, prepare the yogurt sauce by whisking all of the yogurt sauce ingredients together.

5. Serve the grilled carrots with a drizzle of yogurt sauce, and a generous garnish of fresh cilantro.

Quick Carrot Pickles

Quick Carrot Pickles
Makes about 2 pints

These pickled asparagus spears are a beautiful and tasty addition to any crudite or antipasto plate! The quick blanching and plunge in ice water ensures that the final pickled spears are tender. The white wine vinegar brine is mild in flavor while the rosemary, crushed red pepper, and garlic season the spears nicely.

Ingredients:
6 medium carrots, trimmed into sticks 1/2" short than the jar
1/2-inch fresh ginger, peeled and thinly sliced
1 clove garlic, thinly sliced

Brine Ingredients:
1 cup apple cider vinegar
1 cup water
1 tablespoon kosher or pickling salt
1 tablespoon sugar
1 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon mustard seeds
1/2 teaspoon pepper corns
4-6 whole cloves

Directions:
1. Slice the carrots into sticks -- approximately the same size and length.

2. Closely pack the carrot sticks in two clean canning jars along with the ginger and garlic slices.

3. In a medium saucepan, bring the brine ingredients to a boil for 3 minutes. Remove the pickling liquid from heat and slowly pour over the carrots until about 1/4 inch from the top, covering the carrots completely.

4. Cover and refrigerate the pickles overnight before serving.

5. Keep refrigerated. Enjoy the pickles for up to one week.

Spicy Pickled Green Beans

Spicy Pickled Green Beans
Makes about 3 pints

You’ll enjoy these green beans that feature a kick! Pickled green beans get a little spicy with the addition of jalapeño strips. Try these spicy pickled green beans in a salad, or on their own as a snappy snack!

Ingredients:
1 pound green beans, trimmed to 1/2" shorter than the jar
3 jalapeños, sliced into thin strips
1 clove garlic, thinly sliced
1 tablespoon mustard seeds
1 tablespoon peppercorns
1-1/2 cups apple cider vinegar
1-1/2 cups water
1 tablespoons kosher salt
1 tablespoon sugar

Directions:
1. Blanch the prepped green beans and jalapeño strips by boiling in a large pot of water for 2 minutes. Plunge them into an ice bath to preserve the green color and to stop from over-cooking.

2. Clean and sterilize 3 pint-sized canning jars. Fill the jars with the blanched green beans, jalapeño slices, and garlic slices. Tightly pack the green beans in the jar vertically. Divide the mustard seeds and peppercorns into the jars.

3. Prepare the brine: In a saucepan, bring the vinegar, water, salt, and sugar to a boil. Boil for three minutes. Let the brine cool.

4. Pour the brine into each jar, covering the green beans completely.

5. Cover and refrigerate the pickles overnight before serving.

6. Keep refrigerated. Enjoy the pickles for up to one week.

Easy Pickled Asparagus

Easy Pickled Asparagus
Makes about one quart

These pickled asparagus spears are a beautiful and tasty addition to any crudite or antipasto plate! The quick blanching and plunge in ice water ensures that the final pickled spears are tender. The white wine vinegar brine is mild in flavor while the rosemary, crushed red pepper, and garlic season the spears nicely.

Ingredients:
1 pound asparagus, trimmed to 1" shorter than the jar
2 cloves garlic, whole
1/2 tablespoon mustard seeds
1/2 tablespoon peppercorns
1-1/4 cups white wine vinegar (at least 5% acidity)
1-1/4 cups water
1 tablespoons kosher salt
1 tablespoon sugar
1 teaspoon crushed red pepper flakes
2 sprigs rosemary

Directions:
1. Blanch the asparagus. Boil in a large pot of water for 2 minutes, and then plunge into an ice bath to preserve the green color and to stop from over-cooking.

2. Clean and sterilize a quart-sized canning jar. Fill the jar with the blanched asparagus and garlic. Tightly pack the asparagus and rosemary in the jar with tips up. Place the mustard seeds, peppercorns, and crushed red pepper into the jar.

3. Prepare the brine. In a saucepan, bring the vinegar, water, salt, and sugar to a boil. Boil for three minutes. Let the brine cool.

4. Pour the brine into each jar, covering the vegetables completely.

5. Cover and refrigerate the pickles overnight before serving.

6. Keep refrigerated. Enjoy the pickles for up to one week.

Stuffed Zucchini Boats with Mozzarella and Parmesan

These zucchini boats make a delicious appetizer, lunch, or healthy dinner! Grilled and filled with pizza-like toppings, they are sure to be a hit with kids and adults alike. Get creative with the fillings and toppings, or try our suggestion of caramelized onion, red sauce, and cheese. Makes 8 zucchini boats.

Ingredients:
4 medium-sized zucchini
2 tablespoons olive oil, plus 1 teaspoon
2 tablespoons butter
1 red onion, thinly sliced
2 cloves garlic, minced
1 (15-oz) can crushed tomatoes
1/4 teaspoon oregano
1/4 teaspoon kosher salt
1/4 teaspoon pepper
6 oz sliced mozzarella cheese
1/2 cup grated parmesan cheese
1/4 cup fresh basil, chiffonade cut for garnish

Directions:
1. Cut the zucchini in half lengthwise and scoop out the seeds with a small spoon or melon baller. Brush the 8 zucchini boats with olive oil and sprinkle with salt and pepper. Fire up the grill!
2. In a skillet, sauté the red onion in 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat for 15-20 minutes until soft and beginning to caramelize. Set aside. 
3. Meanwhile, in a small sauce pan, prepare the red sauce. Add the garlic, the remaining butter, and 1 teaspoon of olive oil and and cook for 2 minutes, stirring occasionally until the garlic begins to sweat. Add the crushed tomatoes, basil, oregano, salt, and pepper, and continue to cook for another 5 minutes on medium-low heat until the flavors are incorporated. Add the cooked onions to the sauce.
4. Grill the cut, scooped-out zucchini on direct heat for 3 minutes on both sides. Remove the zucchini from the grill, and place on a platter in order to fill the boats.
5. Spoon the sauce evenly inside the zucchini boats, then sprinkle with the mozzarella and parmesan cheese. Return the stuffed zucchini boats to the grill. Cover the grill, and grill over medium heat until the cheese is has melted and turned golden brown, about 5 minutes.
6. Sprinkle the finished boats with additional Kosher salt, pepper, and fresh basil and serve immediately

Grilled and Stuffed Portobello Mushrooms with Goat Cheese Medallions

Portabella mushrooms are a hearty vegetable that love the grill. Add minced garlic and a splash of olive oil before grilling for exceptional flavor. After grilling, these mushrooms are stuffed with sautéed spinach, grilled red pepper, and warm, crispy goat cheese medallions — a vegetarian’s paradise. Serves 2.

Ingredients:
2 portabella mushrooms
2 cloves garlic, minced
2-3 tablespoons olive oil for drizzling
Kosher salt
Freshly ground black pepper

Stuffng Ingredients:
1 red pepper
1 tablespoon capers, rinsed and drained
1 tablespoon olive oil
4 oz spinach, chopped

Goat Cheese Medallion Ingredients:
4 oz goat cheese
1 egg, beaten
2 tablespoons
Panko bread crumbs
1 tablespoon vegetable oil
Balsamic vinegar and extra virgin olive oil for drizzling

Directions:
1. Trim the stem off of the mushroom caps. Mince the garlic, and sprinkle inside the caps. Drizzle with olive oil, sprinkle with Kosher salt and freshly ground black pepper. Place the mushrooms on the grill with the gill side up. Grill over high heat for 4-5 minutes, turn, and grill the other side for another 4-5 minutes, or until soften and tender.
2. Cut the red pepper in half, and brush with olive oil. Sprinkle with Kosher salt and freshly ground black pepper. Grill for 3-5 minutes, or until softened. Place the pepper halves in a brown paper bag and close. Allow the pepper's heat to steam in the bag for about 4 minutes. Remove from the bag; the peel should be easy to remove at this point. Cut the pepper into a small dice and combine with the capers in a small bowl. Set aside.
3. In a small saute pan over medium heat, cook the garlic in the olive oil for 2 minutes, stirring occasionally. Add the spinach and saute for 2 minutes until spinach wilts. Remove from heat.
4. Cut the goat cheese into 1/2” slices. In a small bowl, beat the egg. Pour the bread crumbs into a low bowl or plate. Dip the goat cheese medallions into the beaten egg and then coat all sides with the bread crumbs. In a nonstick skillet, heat the vegetable oil over medium high heat and add the coated goat cheese medallions, cooking for 10-15 seconds on each side, or until lightly golden brown. Place the “toasted” medallions on a paper towel to soak up any excess oil.
5. Spoon the red pepper mixture in the well of the mushroom, topping with sautéed spinach and a goat cheese medallion. Serve immediately

Stuffed Bell Peppers with Beans, Rice, and Corn

Stuffed peppers are one of those back pocket recipes that leaves us asking, “Why don’t we make these more often?”. They feel both nostalgic and practical, hearty yet forgiving. We love how they come out of the oven in perfectly portioned cups, waiting to be consumed. These stuffed peppers are packed with sweet corn, earthy beans, rice, saucy tomatoes, and a hint of cheese. Makes 8 stuffed pepper halves.

Ingredients:
4 bell peppers (variety of red, orange and yellow)
2 tablespoons olive oil 1 yellow onion, chopped
2 cloves garlic, minced
1 jalapeño, minced, seeds and stem removed
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1 cup diced grape tomatoes
1 15-oz can black beans, rinsed and drained
1 cup frozen corn, thawed
1 1/2 cups cooked white rice
2 tablespoons chopped cilantro
1 cup pepper jack cheese
1/2 cup extra sharp cheddar cheese for sprinkling

Garnishes:
2 green onions, diced
1 lime, cut into wedges

Directions:
1. Preheat the oven to 375°F. Lightly coat a 9 x 13 inch baking dish with oil and set aside.
2. Halve the peppers lengthwise, removing the seeds and ribs. Arrange the peppers cut side up in the baking dish and season with salt and pepper.
3. In a large skillet over medium heat, cook the onion in olive oil until soft, about 5 minutes. Add the garlic and minced jalapeño and cook for another minute. Add the cumin, chili powder, paprika, salt, pepper and cook for another minute, stirring occasionally to toast the spices. Add the grape tomatoes, corn, and beans and continue to cook until heated through.
4. Remove from the heat and stir in the cooked rice, pepper jack cheese and cilantro. Spoon the filling into the peppers, pressing down to gently pack the ingredients in tightly. Pour 1/2 cup water into the baking dish and cover with aluminum foil.
5. Bake the stuffed peppers for 40 minutes until the peppers are tender. Remove the aluminum foil and sprinkle the peppers with the reserved cheddar cheese. Increase the heat to 400°F, and bake for an additional 10 minutes or until the cheese begins to brown.

Classic Pot Roast

Haricots Verts with Tarragon Butter

These tender haricots verts are tender-crisp and flavorful. Easy to prepare, the beans are blanched in salted water, then quickly plunged into an ice bath to preserve their bright green color. The beans are then tossed and reheated in an simple sauce flavored with white wine, lemon, shallots, and tarragon. This fresh dish brightens the menu with additional layers of flavor. Serves 6-8.

Ingredients:
3 tablespoons butter
1 large shallot, finely chopped (1/4 cup)
2 cloves garlic, minced
2 pounds haricots vert, ends trimmed
1/2 cup dry white wine
1 lemon, zest and juice (about 3-4 tablespoons)
2 sprigs fresh tarragon, leaves minced
Kosher salt and freshly ground pepper

Directions:
1. Blanch the green beans. Boil the green beans in a large pot of salted boiling water until just cooked, about 3 minutes, then stop the beans from cooking by plunging them into a bowl of ice water. After the beans have cooled, drain them well.
2. Meanwhile, prepare the sauce. In the large sauté pan, sauté the shallot in 3 tablespoons of butter. Add the garlic, and sauté for another minute. Add the lemon juice and white wine, and simmer until bubbling and the liquid has reduced. Add the tarragon, and cook for another 2 minutes.
3. Toss and reheat the blanched beans in the sauce. Garnish with lemon zest. Serve immediately.

Roasted Beet Salad

This roasted beet salad is both eye-catching and delicious. The jewel-toned roasted beets, earthy and sweet, are punctuated by spicy arugula, creamy goat cheese, and toasted Marcona almonds. The vibrant dressing ties all of the flavors together for a very pleasing holiday side salad. Serves 6.

Ingredients:
6 red beets, peeled and cut into 1/4" thick slices
3 tablespoons olive oil for roasting the beets
Kosher salt and pepper, for roasting
5 ounces fresh goat cheese, crumbled
5 ounces arugula
1/4 cup Marcona almonds, toasted

Dressing:
1/4 cup olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
2 tablespoons shallot, minced
1 teaspoon honey
Pinch of kosher salt
Freshly ground black pepper

Directions:
1. Preheat the oven to 425 degrees F. Wash, peel, and slice the beets. Spread in a single layer on a sheet pan, drizzle with olive oil, and sprinkle with Kosher salt and pepper. Roast for 25-30 minutes, flipping over halfway during cooking. Roast until fork tender.
2. Toast the almonds in a dry skillet until just fragrant and showing signs of a golden brown color on some edges; stir often to avoid scorching.
3. Meanwhile, prep the dressing by whisking all of the ingredients together. Toss the arugula with the dressing.
4. Place the roasted beets on top of the bed of the dressed greens, sprinkle with the goat cheese crumbles, and toasted nuts.
5. Serve immediately