Baked Pork Tenderloin with Apples, Onion & Spinach

This is a satisfying sheet pan dinner that is very easy to prepare with delicious results. The herb and mustard-coated pork tenderloins pair perfectly with the sweet and savory roasted apples and onions. Pork tenderloins are generally inexpensive and quite tender. The spinach adds freshness, and is added at in the last few minutes of broiling. Serves 4-6.

Ingredients:
2 Honey Crisp apples, sliced
1/2 large red onion, thinly sliced, pole to pole
3 cloves garlic, minced
2 tablespoons extra virgin olive oil
2 teaspoons fresh thyme leaves
1/2 teaspoon kosher salt
2 pork tenderloins (about 1 pound each)
2 tablespoons olive oil
1 tablespoon stoneground mustard
1 teaspoon kosher salt
2 teaspoons dried Herbes de Provence
1/2 teaspoon freshly ground black pepper
2 cups fresh spinach leaves
1 tablespoon of olive oil

Directions:
1. Preheat the oven to 450°F with a rack about 6 inches from the top of the oven.
2. Toss together the apples, onion, garlic, 2 tablespoons of olive oil, 1/2 teaspoon salt, and the 1/2 teaspoon thyme. Spread in a single layer on a sheet pan.
3. Rub the pork tenderloins with 2 tablespoons of olive oil, stoneground mustard, 1 teaspoon kosher salt, 1/2 teaspoon pepper, and the Herbes de Provence until coated on all sides. Place the tenderloins on top of the apples and onions on the sheet pan, leaving some space between the two pieces of meat.
4. Roast the pork and vegetables for 15 minutes., Then using kitchen tongs, flip the tenderloins over. Continue to roast for an additional 10 to 15 minutes or until an instant-read thermometer inserted into the thickest part of the pork registers 145°F.
5. Add the fresh spinach to the roasting pan and broil the pork tenderloin for an additional 2-3 minutes per side until the skin turns golden brown.
6. Allow the tenderloins to rest for 10 minutes, loosely covered with aluminum foil, before transferring them to a cutting board to slice. Serve warm.

Sheet Pan Chicken Thighs with Brussels Sprouts, Butternut Squash, & Cherries

This recipe just might become a new fall family favorite! With just a few minutes of prep time and a reliable meat thermometer, this recipe is a weeknight dinner winner. We love the sweet and tangy glazed chicken thighs, hearty autumn vegetables, and sweet cherries - what an easy, flavorful combination! Serves 4.

Ingredients:
8 bone-in, skin on chicken thighs
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
4 cups chopped, peeled butternut squash, cut into 3/4-inch chunks
1 lb Brussels sprouts (about 3 cups), trimmed and halved
2 tablespoons olive oil
1 shallot, diced
1/2 cup dried cherries

Glaze Ingredients:
1/3 cup maple syrup
1/3 cup Dijon mustard
1 tablespoon fresh lemon juice
2 tablespoons olive oil

Directions:
1. Preheat the oven to 450°F with a rack about 6 inches from the top of the oven.
2. Season the chicken thighs with kosher salt and pepper on both sides.
3. In a large bowl, mix the glaze by whisking together the maple syrup, Dijon mustard, lemon juice and olive oil. Brush the chicken with the glaze on both sides.
4. Add the butternut squash cubes and shallot to the remaining glaze, and toss to combine. In a separate bowl, mix the Brussels sprouts and dried cherries with 2 more tablespoons of olive oil, kosher salt, and pepper.
5. Spread out all of the prepared vegetables and chicken thighs in a single layer on a large sheet pan. Roast for 25 to 30 minutes, or until the chicken's internal temperature reaches 165 degrees F. If you desire, broil the chicken for an additional 2-3 minutes until a golden crust is formed on the skin. Serve warm.

Teriyaki Flank Steak with Baby Broccoli, Red Peppers, & Red Onion

This one pan dinner features a delicious teriyaki-marinated flank steak served with a colorful medley of vegetables. This recipe comes together easily with a bit of foresight -- just mix the marinade and marinate the meat the evening before or in the morning for dinner later that day. Serves 4.

Ingredients:
1 flank steak (about 2 pounds)
1 lb baby broccoli
1 red pepper, sliced in strips
1/2 red onion, thinly sliced pole to pole
3 tablespoons olive oil, divided
1/4 teaspoon Kosher salt
1/4 teaspoon fresh cracked pepper

Teriyaki Marinade:
1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons brown sugar
3 tablespoons olive oil
1 tablespoon freshly grated ginger
3 cloves garlic, minced
1/2 teaspoon crushed red pepper

Directions:
1. Mix the marinade ingredients together in a large bowl, place the flank steak in the bowl, cover and refrigerate for 8 hours or overnight.
2. Preheat the oven to 400 degrees F.
3. Toss the baby broccoli in 1 tablespoon olive oil and set aside.
4. Toss the red pepper and red onion in the remaining 2 tablespoons of olive oil and sprinkle with Kosher salt and pepper. Spread in an even layer on a half sheet pan and roast for 5 minutes. Remove from the oven, and move the vegetables to the sides of the pan. Add the marinated flank steak to the middle of the pan.
5. Set the oven to broil. Broil the steak for 5 minutes, then turn the steak over. Add the baby broccoli and broil for another 5-7 minutes. Continue to broil until the steak reaches your desired temperature -- for medium-rare, remove the steak once it reaches 130-135 degrees F.
6. Let the steak rest for 5 minutes before slicing. Serve hot with the roasted vegetables

Dutch Baby Pancake

This dish is a real crowd pleaser, mostly due to the high impact, wow-factor of the puffy, airy pancake. Tip: Using low fat or fat free milk with make the pancake puff higher than full fat milk (for a more dramatic effect), though either way, it will immediately begin to settle once it’s out of the oven. Serves 4.

Ingredients:
Apple Topping:
1 large gala apple, peeled and sliced
1/4 teaspoon cinnamon
1 tablespoon granulated sugar
1 tablespoon brown sugar
2 tablespoons orange juice
1/4 cup pecans, chopped
2 tablespoons butter

Pancake:
3 eggs, room temperature
1 cup fat free milk, room temperature
3/4 cup all purpose flour
1/4 teaspoon salt
1/8 teaspoon nutmeg
3 tablespoons butter
Maple syrup, for serving

Directions:
1. Preheat the oven to 425°F. In a large bowl, toss the apple slices with the cinnamon, granulated sugar, brown sugar, orange juice, and pecans until coated. On the stovetop, melt 2 tablespoons butter in a 10-inch cast iron skillet over medium heat. Add the apples and cook for 5 minutes, or until soft. Transfer the apple mixture to a bowl and wipe out the skillet.
2. Heat the cast iron skillet in the preheated oven until very hot, about 10 minutes. Meanwhile, whisk together the eggs, milk, flour, salt, and nutmeg in a medium bowl until ingredients are smooth and free of lumps. Melt 3 tablespoons of butter inside the hot pan, swirl to evenly coat the bottom and sides. Immediately pour the batter into the hot skillet and bake for 15-20 minutes until the pancake is puffed and the edges are golden brown.
3. Top the pancake with the cooked apples and serve immediately with warm maple syrup.

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.

Creamy, Oven Sun-Dried Tomato Pasta

This dish is a great summertime comfort food pasta-style. These homemade, oven “sun-dried” tomatoes have an intense, sweet, and tart flavor that compliments the rich sausage, cheese, and creamy pasta. Traditional sun-dried tomatoes are made using the power of the sun, but we found it was easier to control the many variables by using a low-and-slow oven. The results are delicious! Serves 6-8.

Ingredients:
16 oz penne pasta
1 smoked kielbasa sausage link, thinly sliced
1 tablespoon olive oil
1 small shallot, minced
3 garlic cloves, minced
2 tablespoons butter
6-8 oven "sun-dried" tomatoes, cut into thin slices
2 tablespoons flour
1 cup chicken broth
2 cup half and half
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon
Kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh basil leaves
1/4 cup freshly shaved
Parmesan cheese

Directions:
1. Cook the pasta in a large pot of boiling water until al dente. Reserve 1 cup of pasta water.
2. In a large sauté pan, cook the sausage until browned on all sides, turning with tongs often. Add a few tablespoons of water, as needed, while cooking to prevent any scorching. Once the sausage has browned, remove the cooked sausage from the pan, and set aside.
3. Add 1 tablespoon of olive oil to the sauté pan and sauté the shallot and garlic for two minutes.
4. Add 2 tablespoons of butter to the pan. Whisk in the flour to form a roux. Add the chicken broth, and half and half and whisk until combined. Season with oregano, basil, crushed red pepper flakes, salt, and pepper. Bring the sauce to a simmer, and cook until the sauce begins to bubble and thicken.
5. Add the cooked pasta, cooked sausage, and sliced sun dried tomatoes to the sauce and stir until pasta is coated with the sauce. Add any reserved pasta sauce, as needed until a silky coating is formed.
6. Garnish with basil and cheese.

Creamy, Oven Sun-Dried Tomato Pasta

This dish is a great summertime comfort food pasta-style. These homemade, oven “sun-dried” tomatoes have an intense, sweet, and tart flavor that compliments the rich sausage, cheese, and creamy pasta. Traditional sun-dried tomatoes are made using the power of the sun, but we found it was easier to control the many variables by using a low-and-slow oven. The results are delicious! Serves 6-8.

Ingredients:
16 oz penne pasta
1 smoked kielbasa sausage link, thinly sliced
1 tablespoon olive oil
1 small shallot, minced
3 garlic cloves, minced
2 tablespoons butter
6-8 oven "sun-dried" tomatoes, cut into thin slices
2 tablespoons flour
1 cup chicken broth
2 cup half and half
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon
Kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh basil leaves
1/4 cup freshly shaved
Parmesan cheese

Directions:
1. Cook the pasta in a large pot of boiling water until al dente. Reserve 1 cup of pasta water.
2. In a large sauté pan, cook the sausage until browned on all sides, turning with tongs often. Add a few tablespoons of water, as needed, while cooking to prevent any scorching. Once the sausage has browned, remove the cooked sausage from the pan, and set aside.
3. Add 1 tablespoon of olive oil to the sauté pan and sauté the shallot and garlic for two minutes.
4. Add 2 tablespoons of butter to the pan. Whisk in the flour to form a roux. Add the chicken broth, and half and half and whisk until combined. Season with oregano, basil, crushed red pepper flakes, salt, and pepper. Bring the sauce to a simmer, and cook until the sauce begins to bubble and thicken.
5. Add the cooked pasta, cooked sausage, and sliced sun dried tomatoes to the sauce and stir until pasta is coated with the sauce. Add any reserved pasta sauce, as needed until a silky coating is formed.
6. Garnish with basil and cheese.

Blistered Cherry Tomato Caprese Salad

This dish is the perfect way to enjoy smaller varieties such as garden-ripe cherry and grape tomatoes! We’re in the midst of those few rare weeks when there are too many tomatoes and bushels of basil are everywhere. This easy Blistered Caprese Salad is the perfect strategy for enjoying these two garden favorites. Simply blister the tomatoes until they begin to burst, then toss with fresh mozzarella and basil. Garnish with a drizzle of your favorite balsamic vinegar. Serves 4-6.

Ingredients:
1 lb cherry tomatoes
1 tablespoon olive oil
1 tablespoon butter
8 ounces fresh ciliegine or bocconcini mozzarella balls
Basil, chiffonade cut for garnish
Salt and pepper, to taste
Balsamic vinegar

Directions:
1. In a cast iron skillet, heat the olive oil and butter until hot. Add the cherry tomatoes, and sear until the tomato are blistered, and just beginning to crack open.
2. Remove from heat. Toss the blistered tomatoes with the fresh mozzarella balls. Drizzle with balsamic vinegar and garnish with basil, salt and pepper, to taste. Enjoy immediately.

Summer Fresh Tomato Jam

With basketfuls of tomatoes available, this tomato jam is a delicious and unique way to enjoy the bounty. This recipe features the warm spices of cinnamon, cloves, and ginger that impart a unique depth to the sweetness of the jammy tomatoes. You’ll find it delicious as a dollop on top of goat cheese covered crackers, or as a tasty addition to BLT sandwiches, egg sandwiches. or even on a burger! Makes about 1 pint of jam.

Ingredients:
2 lbs roma tomatoes, cored and chopped
3/4 cup brown sugar Zest of one lemon
2 tablespoons fresh lemon juice
1 tablespoon freshly grated ginger
1/4 teaspoon cayenne
1/4 teaspoon cinnamon
1/8 teaspoon cloves
1/2 teaspoon Kosher salt

Directions:
1. In a large Dutch oven on the stovetop, bring all of the ingredients to a boil over medium heat. Stir the mixture often. Reduce the heat, and simmer for about one hour or until the consistency of the tomatoes is thick, like jam.
2. Cool and refrigerate. Enjoy within one week.

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.

Blueberry & Peach Cobbler

Fresh, ripe blueberries and peaches are truly one of the best parts of summer. The window is short; enjoy both in as many ways as you can! Definitely include this cobbler on your culinary bucket list a couple of times before the season is over. There are many types of cobbler – some cake-like, others with a more biscuit-like character. This time around, we’re featuring a fabulous biscuit-type topping. Slightly sweetened biscuits bake atop a pan of bubbling fruit. The only thing left to do is scoop your favorite vanilla ice cream on top! Serves 4-6.

Filling:
6 peaches, pitted, peeled, sliced
2 cups blueberries, washed and destemmed
1 tablespoon lemon juice, freshly squeezed
1/8 cup white sugar
1/8 cup brown sugar
1 tbsp cornstarch
1/8 teaspoon cinnamon
1/8 teaspoon salt

Topping:
1-2 tablespoons butter, melted
1 tablespoon white sugar
1/8 teaspoon cinnamon

Biscuit Topping:
2 cups all-purpose flour (plus 1/4 cup extra)
1/4 cup white sugar
1 tablespoon baking powder
1 teaspoon Kosher salt
1/2 cup chilled butter, diced into 1/2-inch cubes
3/4 cup milk (plus 2-3 tbsp more)
2 teaspoons vanilla extract

Serve with:
Vanilla ice cream

Directions:
1. Preheat the oven to 425°F. Prepare a ceramic baking dish (about a 2-quart capacity) by lightly buttering the interior.
2. Prepare the filling. Prepare the peaches by peeling, pitting, and slicing into thin, crescent-shaped slices.
3. In a large bowl, add the blueberries to the peach slices. Sprinkle with the white sugar, brown sugar, cornstarch, cinnamon, and salt. Stir until combined.
4. Place the peaches and blueberries in the prepared baking dish and place in the oven for 20 minutes to jumpstart the baking process.
5. Meanwhile, prepare the biscuit topping. In a large mixing bowl, mix together the flour, sugar, baking powder, and salt. Stir to evenly combine the ingredients.
6. Add half of the diced butter to the flour mixture and combine well with a pastry blender or fork. Add the remaining diced butter and continue to blend leaving pea-sized pieces of butter.
7. Add the vanilla extract to the milk. Add the milk mixture to the flour-butter mixture, and stir together until a rough dough is formed. Turn out the dough onto a lightly floured board and gather the dough together. Knead 2-3 times to form a dough ball. Flatten the dough ball to about a 1/2-inch thickness.
8. Using a 2-inch biscuit cutter, cut circles of dough.
9. Place the biscuits on top of the hot fruit in the baking dish. Brush the tops of each dough piece with melted butter. Extra biscuit dough? Simply bake in the oven on a baking sheet until golden brown.
10. In a small bowl, stir together the sugar-cinnamon topping. Sprinkle the mixture on top of the entire dish.
11. Continue baking in a 425°F oven until the biscuit dough is cooked through and the tops nicely golden brown, about 15 more minutes. Remove from the oven and allow to cool for 30 minutes.
12. Serve warm (not hot) with your favorite vanilla ice cream.

Blue Ribbon Blueberry Crisp

Blueberry crisp is one of our favorite, super-easy, summer desserts! The blue-gray berries burst under heat and turn a beautiful deep purple as they release all of their juicy goodness. Because August blueberries are the best, they deserve to shine through by adding the perfect complement. We’ve developed what we think is the perfect crumble topping – one with little chunks that retain their buttery, nutty crispiness. Top each serving of crisp with a little whipped cream, and enjoy each spoonful of summer heaven! Serves 6-8.

Ingredients:
4 cups blueberries, washed and destemmed
1/2 tablespoon lemon juice, freshly squeezed
1/4 cup sugar
1 tablespoon cornstarch
1/8 teaspoon Kosher salt
Butter for greasing the baking dish

Whipped Cream Topping:
1 cup heavy cream
1 teaspoon pure vanilla extract
3 tablespoons powdered sugar

Crumble Topping:
1/4 cup brown sugar, packed
3/4 cup all-purpose flour
1/2 cup rolled oats (old-fashioned)
1/4 cup almonds, coarsely chopped
1/2 teaspoon cinnamon
1/4 teaspoon
Kosher salt 1/4 cup
butter (1/2 stick) melted

Directions:
1. Preheat the oven to 375°F. Butter the interior of a large (3.5 qt.) glass or ceramic baking dish.
2. Prep the blueberries by washing and removing any stems. Drain well, air dry or pat dry.
3. In a small bowl, whisk together the sugar, cornstarch, and salt so that the cornstarch is evenly distributed and without any lumps. In a large mixing bowl, toss the blueberries with sugar-cornstarch mixture. Place in the buttered baking dish.
4. Melt one stick (1/2 cup) butter in a glass-measuring cup using 30 second intervals. In a separate bowl, mix together the brown sugar, almonds, flour, oats, cinnamon and salt. Drizzle the melted butter over the mixture. With your fingertips, work the crumb topping until the butter is evenly distributed and clumps form when pressed together.
5. Sprinkle the crumb topping on top of the blueberry filling. Bake in a 375°F oven for 35-40 minutes. Check progress in 30 minutes; if the top is browning, but the center has not reached an internal temperature of 165°F, loosely tent a piece of aluminum foil over the top, and continue baking for another 15-20 minutes. (Baking times may vary depending on the baking dish, and the depth of the fruit and crumb topping; adjust timing accordingly.)
6. During the final minutes of baking, mix the cream, vanilla, and powdered sugar, in a small, deep bowl, and whip to soft peaks.
7. Serve the crisp while warm topped with a generous dollop of whipped cream or your favorite vanilla ice cream.

Blue Ribbon Blueberry Crisp

Blueberry crisp is one of our favorite, super-easy, summer desserts! The blue-gray berries burst under heat and turn a beautiful deep purple as they release all of their juicy goodness. Because August blueberries are the best, they deserve to shine through by adding the perfect complement. We’ve developed what we think is the perfect crumble topping – one with little chunks that retain their buttery, nutty crispiness. Top each serving of crisp with a little whipped cream, and enjoy each spoonful of summer heaven! Serves 6-8.

Ingredients:
4 cups blueberries, washed and destemmed
1/2 tablespoon lemon juice, freshly squeezed
1/4 cup sugar
1 tablespoon cornstarch
1/8 teaspoon Kosher salt
Butter for greasing the baking dish

Whipped Cream Topping:
1 cup heavy cream
1 teaspoon pure vanilla extract
3 tablespoons powdered sugar

Crumble Topping:
1/4 cup brown sugar, packed
3/4 cup all-purpose flour
1/2 cup rolled oats (old-fashioned)
1/4 cup almonds, coarsely chopped
1/2 teaspoon cinnamon
1/4 teaspoon
Kosher salt 1/4 cup
butter (1/2 stick) melted

Directions:
1. Preheat the oven to 375°F. Butter the interior of a large (3.5 qt.) glass or ceramic baking dish.
2. Prep the blueberries by washing and removing any stems. Drain well, air dry or pat dry.
3. In a small bowl, whisk together the sugar, cornstarch, and salt so that the cornstarch is evenly distributed and without any lumps. In a large mixing bowl, toss the blueberries with sugar-cornstarch mixture. Place in the buttered baking dish.
4. Melt one stick (1/2 cup) butter in a glass-measuring cup using 30 second intervals. In a separate bowl, mix together the brown sugar, almonds, flour, oats, cinnamon and salt. Drizzle the melted butter over the mixture. With your fingertips, work the crumb topping until the butter is evenly distributed and clumps form when pressed together.
5. Sprinkle the crumb topping on top of the blueberry filling. Bake in a 375°F oven for 35-40 minutes. Check progress in 30 minutes; if the top is browning, but the center has not reached an internal temperature of 165°F, loosely tent a piece of aluminum foil over the top, and continue baking for another 15-20 minutes. (Baking times may vary depending on the baking dish, and the depth of the fruit and crumb topping; adjust timing accordingly.)
6. During the final minutes of baking, mix the cream, vanilla, and powdered sugar, in a small, deep bowl, and whip to soft peaks.
7. Serve the crisp while warm topped with a generous dollop of whipped cream or your favorite vanilla ice cream.

Grilled Chipotle Shrimp with Cilantro Lime Rice

Sweet and spicy grilled shrimp skewers are hard to beat, but when paired with a savory, bright cilantro lime rice, we can’t help but feel transported to the tropics — even if it’s just for the night. Enjoy making and sharing this great combo of flavors! Serves 4.

Spicy Chipotle Shrimp Ingredients:
1 lb medium to large shrimp, peeled & deveined (about 20-24)
3 chipotles in adobo, plus 1 tablespoon adobo sauce
3 tablespoons honey
3 cloves garlic
2 tablespoons fresh lime juice
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
Vegetable oil for oiling the grill
3 tablespoons cilantro, chopped for garnish

Directions:
1. In a small food processor, prepare the marinade. Blend together the chipotles in adobo, the adobo sauce, honey, garlic, lime juice, salt and pepper until combined.
2. Place the peeled and deveined shrimp in a large bowl, and cover with the marinade. Cover, and refrigerate for 15-20 minutes.
3. Skewer the shrimp using 2 wooden skewers, or one flat metal skewer - place the shrimp close together. Discard the marinade.
4. Grill the shrimp over direct heat on a well-oiled grill. Cook for 2 minutes, then flip and cook for another 90 seconds, or until the shrimp are pink and opaque. Actual timing may vary by the size of the shrimp and the heat of the grill, so go by sight and touch.
5. Serve on a bed of cilantro lime rice and with a side of sliced avocado.

Cilantro Lime Rice: Ingredients:
1 cup white rice
2-1/4 cups chicken broth
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon cumin
2 tablespoons onion, minced
Juice and zest of 1 lime
3 tablespoons cilantro, chopped

Directions:
1. In a medium-sized saucepan rinse the rice under cold water until the water is clear.
2. Add the chicken broth, olive oil, salt, cumin, and onion to the rice and bring to a boil. Once boiling, turn the heat to low and cover with a tight-fitting lid. Simmer the rice on low for 20 minutes, or until the rice grains become tender.
3. Remove from the heat, and let sit for 5 minutes. Fluff with a fork and garnish with the lime juice, lime zest, and chopped cilantro before serving.

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.

Two Tasty Fruit Salsas

Mango Raspberry Salsa: Makes about 3 cups

Ingredients:
2 ripe mangoes, diced
6 oz raspberries
2 tablespoons cilantro, finely chopped
1 tablespoon shallot, minced
Zest of 1/2 orange, 1 lemon, 1 lime
1 tablespoon lime juice
1 tablespoon lemon juice
1 tablespoon orange juice
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper

Directions:
(1) Have the mangoes around the seed, and score to dice.
(2) Using a citrus zester, zest the citrus fruits, and then juice.
(3) In a large bowl, combine all of the ingredients together, and gently toss to mix.
(4) Cover, and refrigerate the salsa for 30 minutes, to allow the flavors to blend.

Peach, Corn, Tomato Salsa: Makes about 4 cups

Ingredients:
2 large peaches, chopped
2 Roma tomatoes, diced
1/4 red onion, diced
1 lime, zest and juice
1/4 cup basil leaves, chopped
4 ears grilled corn, cut off the cob
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions:
(1) Dice the peaches, tomatoes, and onion.
(2) Using a citrus zester, zest, then juice the lime. Chop the basil leaves.
(3) Grill the corn directly on a hot grill for about 12 minutes, rotating every 3-4 minutes until the corn is partially charred. After the corn has cooled slightly, strip the kernels from the cob.
(4) In a large bowl, combine all of the ingredients together, and gently toss until mixed.
(5) Cover, and refrigerate the salsa for 30 minutes to allow the flavors to blend together.

Green Goodness Juice

Looking for a refreshing way to incorporate more fruits and veggies into your day? This not too sweet, not too savory juice is a great way to bust the summer heat. The grapes and apple act as natural sweeteners in this delicious smoothie, while the fresh lemon offers a note of brightness. The mint introduces some additional personality for an overall healthy and satisfying drink. Drink it to start your day, or as an afternoon pick me up! Makes 4 8-oz juices.

Ingredients:
1 green apple, cored
1/2 English cucumber, peeled
1 cup green grapes
1 stalk celery
2 cups spinach leaves
1 lemon, juiced
8 mint leaves

Directions:
1. Combine all of the ingredients in a high-powered blender, and blend on high until all the fruits and vegetables are evenly combined and the juice is smooth. Enjoy immediately.

Wild Berry and Basil Lemonade

We can’t think of anything more thirst quenching than freshly-squeezed, sweet-tart lemonade. The addition of mixed berries and basil take this classic beverage into new territory as an ultra-refreshing, summer cooler. Makes 5.5 cups.

Ingredients:
1 cup freshly squeezed lemon juice, about
4-6 lemons
1/2 cup raspberries, plus more for garnishing
1/2 cup blackberries, plus more for garnishing
4 cups water
1 cup sugar Lemon slices, for garnishing
Fresh basil, for garnishing

Directions:
1. In a high-powered blender, combine the lemon juice, raspberries, and blackberries until all the ingredients are pureed. Strain the juices through through a fine sieve; discard the seeds.
2. In a pitcher, combine the lemon-berry juice with the water and sugar and stir with a wooden spoon until the sugar dissolves. Fill the pitcher with ice and serve immediately, or store in the refrigerator for up to 3 days. Serve with fresh basil, more berries, and lemon wedges.