Hot Artichoke Dip

Looking for an easy and filling appetizer? This hot artichoke dip in a roll ring is sure to be a hearty crowd pleaser this holiday season! The super cheesy and flavorful dip is surrounded by warm, buttery rolls ready for dipping and enjoying. Makes one 10”-skillet, serves about 8-10.

Roll Ring Ingredients:
1 cup lukewarm water
1 packet instant yeast
1 tablespoon olive oil
1 teaspoon honey
1 teaspoon Kosher salt
2-1/2 cups all-purpose flour, plus more for dusting and kneading
2 tablespoons melted butter for dipping rolls.

Artichoke Dip Ingredients:
2 (14 oz) cans artichoke hearts, drained and chopped
8 oz. cream cheese, well softened
1/4 cup sour cream
1/4 cup mayonnaise
1 garlic clove, minced
1/2 cup finely shredded parmesan cheese
1/2 cup finely shredded Monterey Jack cheese
1/4 teaspoon pepper 1/4 teaspoon Worcestershire
1/4 teaspoon hot sauce.

Directions:
1. Prepare the roll ring dough. Add the yeast to warm water, and proof for 2 minutes (until a few bubbles begin to appear). Then add in the olive oil, honey, salt, and one cup of the flour. Mix together, then slowly add in the remaining flour; mix until a rough dough ball is formed. Transfer the dough to a floured surface. With the heel of your hand, knead the dough, adding flour as necessary to keep it from sticking. Knead until the dough turns into a smooth ball; place in an oiled bowl. Cover the bowl with a towel and let rise at room temperature until doubled in size, about 30 - 60 minutes.
2. While the dough is rising, prepare the artichoke dip. Chop the artichokes and mince the garlic. In a large bowl, combine all of the dip ingredients and stir until well-mixed.
3. Turn the ring roll dough out onto a lightly floured cutting board and cut it into 16 equal pieces using a knife or a bench scraper. Shape each piece into a ball.
4. Generously butter a 10” cast iron skillet. Place a soup bowl, top down, in the center of the skillet, allowing for about a 3" perimeter around the sides.
5. Melt 2 tablespoons of butter, and carefully dip each dough ball in the butter. Arrange the dough balls in a ring around the perimeter of the skillet. Cover with a towel and let the dough rise until it has doubled in size, roughly 30 minutes.
6. Preheat the oven to 375° F. Remove the center bowl and transfer the mixed dip mixture to the center of the cast iron skillet. Bake for about 30 minutes or until the ring of rolls is golden brown, and the dip is bubbling hot. Remove from the oven and serve while warm.

Roasted Brussels Sprouts with Cranberries & Balsamic Reduction

Roasted Brussels sprouts are a classic holiday side dish that you are probably very familiar with. We’ve taken this humble vegetable and dressed it to a new level of deliciousness. The flavor bonus originates from the addition of cranberries, pecans, and a drizzle of a sweet balsamic Dijon reduction. Serves about 6.

Ingredients:
1-1/2 pounds fresh Brussels sprouts, cleaned and halved
1 small shallot, minced
3 tablespoons olive oil
1/4 teaspoon Kosher salt
1/8 teaspoon pepper
1 cup pecan halves
1/2 cup dried cranberries

Balsamic Reduction Ingredients:
1/2 cup balsamic vinegar
3/4 cup brown sugar
3 tablespoons Dijon mustard

Directions:
1. Preheat the oven to 400 degrees.
2. Toss the cleaned and halved Brussels sprouts with the shallots, olive oil, Kosher salt. and pepper. Roast for 10 minutes in the hot oven.
3. Meanwhile, prepare the balsamic Dijon reduction. Bring the balsamic vinegar and sugar to a boil in a small sauce pan. Turn down to a simmer, and cook until the liquid has reduced and becomes thick and syrupy, about 15-20 minutes. Remove from the heat, and whisk in the Dijon mustard until smooth.
4. Meanwhile, soak the dried cranberries in 1 cup of hot water until plump, then drain.
5. After 10 minutes of roasting the Brussels sprouts, add the plumped cranberries and pecans to the sheet pan and roast for another 5-10 minutes, or until the sprouts have become brown in places and are cooked according to your preference.
6. Drizzle the roasted medley with the balsamic reduction and serve immediately.

Artichoke Gratin with Pancetta & Gruyère

This gratin is perfect for artichoke lovers! The tender artichoke hearts are accented by the nutty, melted gruyère, crispy pancetta, and topped off with a golden layer of breadcrumbs. It’s a delicious side dish that you’ll love to serve! Serves 4-6.

Ingredients:
6 oz pancetta, diced in 1/4" dice
2 tablespoons butter
1/3 cup Panko breadcrumbs
2 tablespoons olive oil
1 garlic clove, minced
1 lb frozen artichoke hearts, thawed, quartered
1 teaspoon fresh thyme
1 tablespoon fresh parsley
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
3/4 cup vegetable broth
1 cup Gruyère cheese, grated

Directions:
1. Preheat the oven to 400°F.
2. In a large skillet over medium heat cook the pancetta until crispy and browned. Once the pancetta is cooked, drain on a paper towel-lined plate to soak up any excess grease.
3. In the same skillet over medium heat, melt the butter and stir in the breadcrumbs. Stir and toast until they are coated, golden brown, and fragrant. Remove from the skillet and place in a small bowl.
4. In the same skillet over medium-high heat, heat the olive oil. Add the garlic and cook until fragrant, about 2 minutes. Add the artichoke hearts, thyme, parsley, salt, pepper, and cayenne, and cook until the artichokes are tender, roughly 3-5 minutes.
5. Add the vegetable broth and bring to a simmer.
6. Stir in the Gruyère, mix in the pancetta, and sprinkle the top with the toasted bread crumbs. Transfer the skillet to the oven and bake for 8-12 minutes or until dish is bubbling hot and the top is golden brown. Broil for 1-2 minutes for additional browning, as needed. Enjoy immediately

Bourbon & Bacon Green Beans

Green beans are a crowd pleasing dish - especially with the addition of bourbon and bacon! Use a blanching method to cook the beans; this helps to preserve their bright green color and makes for a visually pleasing presentation. Follow our steps below for recipe success. Serves 6-8.

Ingredients:
4 strips thick-cut bacon, cooked until crispy then diced
1/2 small sweet onion
2 cloves garlic
1-1/2 lbs green beans or haricots verts, cleaned and trimmed
1/2 teaspoon crushed red pepper
1 tablespoon fresh lemon juice
3 tablespoon vegetable broth
1 teaspoon Dijon mustard
3 tablespoons brown sugar
3 tablespoons bourbon

Directions:
1. In a large sauté pan, fry the bacon until crispy, then remove the bacon and let it cool on a paper towel-lined plate. After the bacon has cooled, cut into small pieces. Reserve 3 tablespoons of the bacon grease in the pan.
2. Meanwhile, blanch the green beans. Boil the green beans in a large pot of salted boiling water until just cooked, about 2-3 minutes, then stop the beans from cooking by plunging them into a bowl of ice water. After the beans have cooled, drain. (Blanch timing may vary based on the size/thickness of the green beans.
3. Prepare the glaze. In the large sauté pan, sauté the onion in the 3 tablespoons of reserved bacon grease. Add the garlic, and sauté for another minute. Add the crushed red pepper, lemon juice, brown sugar, Dijon mustard, and bourbon. Simmer until bubbling and the bourbon has reduced by a third (by volume); this step concentrates the flavors.
4. Toss the blanched green beans in the glaze, and sauté until warm and cooked to your desired level of doneness. Garnish with the crispy bacon. Serve immediately.

Chili & Cheese Empanadas

Empanadas are a delicious, savory meal that can be enjoyed for breakfast, lunch, or dinner. Perfectly grilled Anaheim green chilies and creamy Monterey Jack cheese make these empanadas extra satisfying. Devour them on the go, as an appetizer, or as the main event for dinner. There’s no wrong way to enjoy an empanada! Makes 16.

Empanada Dough:
3-1/4 cups all purpose flour
1/2 teaspoon salt
3/4 cup cold, unsalted butter, cut into 1/2” cubes
1 egg
1/2 cup whole milk
1 tablespoon distilled white vinegar

Filling:
8 Anaheim green chilies
3 tablespoons olive oil
1 small onion, chopped
1 Serrano pepper, chopped, stemmed and seeds removed
3 garlic cloves, minced
6 oz cream cheese, softened
1-1/4 cups Monterey Jack cheese, shredded
1/4 cup sour cream
1 teaspoon salt
1/2 teaspoon pepper
Wash: 2 egg whites

DIRECTIONS:
1. IN A STAND MIXER WITH A PADDLE ATTACHMENT, mix the flour and salt on a medium-low speed. Add the butter and mix until the dough resembles coarse meal. Add the egg, milk, and vinegar to the flour mixture and continue to mix on low until just incorporated. Gather the dough on a lightly floured surface and knead gently to bring the dough together. Form the dough into a flat disc, wrap in plastic wrap, and chill for 30 minutes.
2. PREHEAT A WELL-OILED GRILL. Pierce the green chilies with a knife (this will help release steam), and grill the chilies for 4 minutes on each side, until their skin is black and blistered. Place the roasted chilies in a glass bowl and cover tightly for roughly 10 minutes. This allows the chilies to steam, making the skin easier to remove.
3. ONCE THE CHILIES HAVE COOLED, use your fingers to gently peel off the skin. Discard the stems, use a small pairing knife to remove the seeds, and chop into a dice.
4. HEAT THE OLIVE OIL, ONION, AND SERRANO PEPPER in a medium skillet over medium heat until translucent, about 4-5 minutes. Add the garlic and cook for another minute, stirring occasionally. Add the chilies and cook over low heat until flavors are incorporated, about 2-3 minutes. Remove from heat and stir in the sour cream, cream cheese, Monterey Jack cheese, salt and pepper until combined.
5. PREHEAT THE OVEN TO 350°F. Remove the dough from the refrigerator and cut the dough in half with a dough cutter/scraper. Form 8 round balls from each half of dough, making 16 balls in total. On a lightly floured surface, roll the balls into flat circles, roughly 5” in diameter.
6. PLACE A GENEROUS DOLLOP OF FILLING ON ONE HALF OF EACH OF THE CIRCLES. Brush the edge of the dough with the egg wash and fold the dough to cover the filling, pressing with a fork to press the edges together. Place each empanada on a parchment-lined baking sheet.
7. REPEAT THIS PROCESS for all 16 empanadas and brush them with the remaining egg wash. Use a fork to carefully puncture the empanada tops to help release excess steam while baking. Bake for roughly 30 minutes until the empanadas start to brown. Serve warm, or at room temperature.

Lunch Time Wraps

Packing lunch doesn’t have to be a drag! It also doesn’t need to require a lot of planning or prep time. Wraps are a delicious way to include nutritious veggies and lean proteins into your day. Prep vegetables on Sunday so that you’re ready to eat these five healthy, simple, and filling wraps all week long! Makes 5 lunches for 2 people.

Veggie Ingredients:
1 large carrot, julienned
1 english cucumber, julienned
1 red onion, sliced
1 red pepper, julienned
1 avocado, pitted and scored
10 oz cherry tomatoes, quartered
1 bag baby spinach, washed
1 bunch chives, chopped

Meat & Accoutrements:
10 oz hummus
4 tablespoons pesto
8 oz feta
8 oz cream cheese
Dijon mustard
1 tbsp mayo
9 oz mesquite smoked turkey
10 tortillas*

Directions:
1. JULIENNE, SLICE & QUARTER the veggies. Once prepped, wrap or place in an airtight container, and store in the refrigerator.
2. ASSEMBLING the wraps each morning is a breeze with all the prep done ahead!
Day 1: Spinach tortilla w/ hummus, Dijon mustard, cucumber, carrots, red pepper, avocado, chives.
Day 2: Sun-dried tomato tortilla, cream cheese, pesto, tomatoes, red pepper
Day3: Flour tortilla, hummus, spinach, feta, cucumber, onion tomatoes
Day 4: Whole wheat tortilla, cream cheese pesto, turkey, cucumber, red pepper, onion Day 5: Flour tortilla, Dijon mustard, mayo, spinach, carrots, turkey, chives, feta
3. WRAP and pack into lunch boxes using a stay cool pack to maintain freshness.

Summer Farro Salad

This hearty salad is our go-to dish when we arrive home from the farmers’ market with loads of beautiful, fresh vegetables. The farro base and mustard dressing combine delightfully with any combination of chopped veggies, but we’ve included our favorites here. Enjoy! Serves 4-6.

Ingredients:
1-1/2 cups farro
3 cups vegetable broth
1 teaspoon kosher salt
1 can (16 oz.) chickpeas, drained
2 ears corn, grilled
2 cups baby kale, torn into small pieces
1 English cucumber, diced
1 carrot, finely shredded
4 scallions, thinly sliced
8 oz grape tomatoes, halved
1 cup Feta cheese, crumbled
2 avocados, diced
3 tablespoons fresh basil, chopped

Dressing:
1/2 cup white wine vinegar
1/2 cup olive oil
2 tablespoons stone-ground mustard
2 cloves of garlic, crushed
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper

Directions:
1. COOK the farro in the vegetable broth seasoned with salt over low heat for 20 minutes or until the grains become tender.
2. DRAIN and RINSE the chickpeas, set aside in a bowl.
3. GRILL the corn ears for 12 minutes, 3 minutes per side. CUT the kernels from the corn cobs.
4. GRATE the carrot. WASH and thinly slice the scallions. Halve (or quarter) the cherry tomatoes.
5. CRUMBLE the feta cheese. Dice the avocados.
6. MIX the dressing ingredients together with an immersion blender or by whisking vigorously. POUR the mixed dressing over the cooked farro. Allow the farro to cool before adding the remainder of the ingredients.
7. ADD the vegetables and cheese to the cooked farro and toss to combine evenly. Enjoy, or refrigerate if serving later.

Zoodles with Avocado Pesto and Tomatoes

This recipe transforms “zoodles” into a creamy pesto delight. The avocado addition to the pesto adds a smooth richness to the entire dish increasing the level of satisfaction found in each bite. Ripe tomatoes, salty cheese, zesty lemon, and fresh basil complete the dish. This is a perfect, easy weeknight dinner for a warm summer’s day! Serves 2-4.

Avocado Pesto Ingredients:
1 cup of basil
1/4 cup toasted pine nuts
2 cloves fresh garlic
Juice and zest of 1 small lemon (about 2 tablespoons)
1 avocado
4 tablespoons olive oil, divided
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1/4 cup grated parmesan cheese

Zoodle Ingredients:
1 tablespoon olive oil
1/2 teaspoon crushed red pepper
2 zucchini, spiralized into thin zoodles
10 oz cherry tomatoes, halved
Parmesan cheese, shaved as garnish

Directions:
1. Make the pesto by combining the basil, pine nuts, garlic, lemon juice, avocado, and 4 tablespoons olive oil, salt, pepper, and parmesan cheese in a food processor and blend until smooth.
2. In a large sauté pan over medium-high heat, add one tablespoon of olive oil with the crushed red peppers. Add the spiralized zucchini zoodles and sauté until al dente, roughly 2-3 minutes. 
3. Add the pesto to the zoodles and stir until combined. Toss the noodles with the lemon zest, cherry tomatoes, and parmesan. Enjoy immediately.

Zucchini Bread & Butter Pickles

These zucchini quick pickles or “zwickles” are a crunchy, sweet, and tangy delight! The key to success for this recipe is using a handheld mandoline for consistently thin slices of zucchini. The brine is punctuated with colorful spices, turmeric and mustard powder, that give the pickles a warm hue and satisfying flavor! Makes about 1 quart.

Ingredients:
2 firm zucchini, sliced 1/8” thick with a mandoline
1/2 white onion, sliced paper-thin with a mandoline
3 tablespoons kosher salt
1 teaspoon celery salt Ice water

Brine Ingredients:
1-1/2 cups apple cider vinegar
1/3 cup white sugar
2 tablespoons whole mustard seeds
1 teaspoon whole black peppercorns
1 tablespoon celery seed
1/2 teaspoon ground mustard powder
1 teaspoon ground turmeric

Directions:
1. Thinly slice the zucchini and onion with a handheld mandoline. In a large bowl, combine the sliced zucchini and onion with the kosher and celery salts. Cover with ice water and stir to dissolve the salt. Soak the vegetables for 1 hour, then drain.
2. Closely pack the zucchini and onions into one or a two clean canning jars.
3. In a medium saucepan, bring the brine ingredients to a boil for 5 minutes. Remove the pickling liquid from heat and slowly pour over the zucchini until about 1/4 inch from the top. 
4. Cover and refrigerate the pickles overnight before serving. 
5. Keep refrigerated. Enjoy the pickles for up to one week.