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.

Orange & Thyme Pork Tenderloin

Pork tenderloins are perfectly primed for adapting to flavorful marinades. This marinade features fresh orange juice, thyme leaves and a few other classic marinade flavormakers like Dijon mustard, soy sauce, brown sugar, and garlic powder. It’s an easy and delicious recipe!

Orange & Thyme Pork Tenderloin
Serves 4 - 6

Ingredients:
2 pork tenderloins

Marinade:
1 tablespoon Dijon mustard
2 cloves garlic, minced
2 tablespoons brown sugar
2 tablespoons orange juice
3 tablespoons soy sauce
2 tablespoons olive oil
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
4 sprigs of thyme, leaves only

Directions:
1. Prepare the marinade in a medium bowl by whisking all of the ingredients together.

2. Add the pork tenderloins to the marinade, cover, and refrigerate for at least one hour for the flavors to infuse into the meat.

3. Fire up the grill! Let the marinated tenderloins warm to room temperature for 20 minutes before grilling. Place the marinated tenderloins on the hot, well-oiled grill, and sear for 3-4 minutes on each side. Turn until all sides have seared and browned, and then, turn o one burner (or turn to low) to create a direct/indirect environment. Place the seared tenderloins on the cooler, indirect side, and continue to cook until their internal temperature reaches 145 degrees F.

4. Once the pork tenderloins reach 145 degrees F, place on a clean plate, and cover loosely with a tinfoil "tent" for about 10 minutes. This allows the meat to rest, and the juices to soak back into the meat.

5. Slice the grilled tenderloins, and serve warm.

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.

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

Beer Brats

Brats on the grill are a summertime classic! Our favorite method for grilling brats includes a pre-boil step in beer that adds both moistness and flavor. Grill the prepped brats until perfectly browned. Serve piping hot on a toasted bun with a variety of toppings and condiments that complement the meat. (You may need to have plenty of napkins available!) Serves 6.

Ingredients:
6 brats 1 (12 oz) lager beer
2 tablespoons butter
1 large sweet onion, sliced pole to pole
1 red pepper, sliced into strips
1 yellow pepper, sliced into strips
6 buns
Butter for buns

Condiment Suggestions:
Assortment of Mustards
Pickle Relish
Sauerkraut
Ketchup
Spicy Pickled Peppers

Directions:
1. In a saucepan, cover the brats with beer and bring to a simmer. Simmer for 10 minutes.
2. Meanwhile, in a large skillet, sauté the onions in the butter. Cook until softened and slightly caramelized. Add the peppers, and cook until limp and tender.
3. Fire up the grill! Grill the brats until golden brown on all sides. Test for doneness. The internal temperature of the brats should reach 160 degrees F.
4. If desired, butter the buns and grill over direct heat until lightly toasted and golden brown.
5. Enjoy the brats loaded with the sautéed onions and peppers, and an array of your favorite condiments.

Classic Pot Roast

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!

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.

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.

Beef Tenderloin with Red Wine Shallot Sauce

A juicy, tender cut of meat, this roasted beef tenderloin is complemented with a rich, red wine shallot sauce. A perfect holiday entrée, this recipe is a showstopper with it’s spectacular presentation and top notch delivery of flavor. With a few simple preparation steps and a digital thermometer to test for doneness, a perfectly roasted beef tenderloin is easy to achieve. Serves 6.

Ingredients:
1 (3 lb) beef tenderloin roast Kosher salt (1/2 teaspoon per pound of beef)
Freshly ground black pepper (1/4 teaspoon per pound of beef)
2 tablespoons fresh rosemary leaves, minced
1 tablespoon fresh thyme leaves, minced
2 tablespoons vegetable oil

Red Wine Shallot Sauce Ingredients:
4 tablespoons butter
2 cups diced shallots
1 tablespoon sugar
1 tablespoon red wine vinegar
2 tablespoons flour
2 cups dry red wine
6 fresh thyme sprigs
2 fresh rosemary sprigs
1 bay leaf 3 cups beef stock

Directions:
1. Bring the beef to room temperature for about 20 minutes. Meanwhile, preheat the oven to 400° F.
2. Tie the beef tenderloin with butcher's twine to ensure even roasting. Generously season the beef with the kosher salt and pepper, rosemary, and thyme.
3. In a large, heavy bottomed skillet or sauté pan, heat the vegetable oil and sear the beef on all sides until well-browned.
4. Prepare the roasting pan by placing a wire cooling rack over the roasting or sheet pan. Place the seared beef on top of the wire rack.
5. Roast in the oven for 30-35 minutes until the internal temperature reaches 120° F for medium-rare.
6. Let the roast rest on a cutting board for 10 minutes to allow the juices to reabsorb.
7. Slice the beef and serve with the sauce.

Red Wine Shallot Sauce Directions:
1. In the skillet or sauté pan used to sear the tenderloin, melt the butter. Add the shallots and sauté until tender, about 5 minutes.
2. Sprinkle the shallots with the sugar and cook for another 4-5 minutes until some caramelization begins.
3. Add the vinegar, and cook until it reduces completely.
4. Sprinkle the shallots with the flour, and stir until the shallots are coated.
5. Add the red wine, beef stock, and herbs and bring to a simmer. Simmer uncovered for about 10-15 minutes, stirring occasionally until the flavors blend, and until the sauce reduces to about 1-1/2 cups.

Fall Flavors Entree Salad

Looking to break free from heavy dishes without sacrificing warm fall flavors? We have the perfect solution! This salad boasts a medley of autumn ingredients — smoky bacon and savory chicken pair with bitter arugula, aromatic fennel, and tangy goat cheese -- is palate pleasing! Serves 2-4.

Fall Entrée Salad Ingredients:
2 chicken breasts
2 tablespoons olive oil
Kosher salt and pepper (on both sides of chicken breast)
4 slices bacon (reserve 3 tablespoons of rendered bacon grease for dressing)
5 ounces arugula
1 bulb fennel, shaved finely with a mandoline
1 apple, sliced 3 green onions, sliced
4 ounces goat cheese, crumbled
4 tablespoons roasted pumpkin seeds

Warm Bacon Apple Cider Vinaigrette Ingredients:
2 tablespoons apple cider vinegar
1 tablespoon olive oil
3 tablespoons bacon grease
1-1/4 tablespoons honey
2 tablespoons whole Dijon mustard
1 clove garlic, minced
Salt and pepper, to taste

Directions:
1. In a large skillet, pan fry the chicken breasts in olive oil, sprinkle both sides well with salt and pepper. Flip while cooking and cook until the largest part of the breast reaches 165 degrees F. Remove the chicken from the pan, and let rest for 5 minutes, then cut into 1/2-inch slices.
2. Remove the chicken, and then fry the bacon in the same skillet. Fry the bacon until crispy, then remove the bacon, and let it cool on a paper towel-lined plate. After the bacon cools, cut into small pieces. Reserve 3 tablespoons of the bacon grease for the dressing.
3. Whisk together the apple cider vinegar, olive oil, 3 tablespoons of reserved bacon grease, honey, Dijon mustard, garlic, and salt and pepper.
4. Shave the fennel into thin slices with a mandoline. Slice the apple and green onions.
5. Dress the arugula, fennel, and green onions with the dressing. Place greens in individual bowls.
6. Layer the salads with the chicken slices, bacon, apple, goat cheese, and roasted pumpkin seeds.