Beef Ragu with Pappardelle

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

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

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

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

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

Baba Ganoush

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

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

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

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

Muhammara (Roasted Red Pepper and Walnut Dip)

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

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

Garnishes:
10 walnut halves
Fresh parsley

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

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

Fresh, Homemade Classic Hummus

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

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

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

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

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

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

Hearty Sausage-Kale Soup

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

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

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

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

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

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

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

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

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

Savory Chicken & Farro Bowl with a White Balsamic Dressing

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

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

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

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

Brown Rice Rainbow Bowl with a Sesame-Ginger Vinaigrette

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

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

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

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

Gruyère & Caramelized Onion Puffs

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

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

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

Champagne Punch

Makes one tall pitcher

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

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

Savory Breakfast Tarts

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

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

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

Stuffed Mushrooms

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

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

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

Pesto Palmiers

This small bite could not be easier! A favorite flavor for many of us, a classic pesto layer entwines with the puff pastry layers in this mini savory palmier. The taste of basil, garlic, and salty cheese graces each bite. Enjoyed fresh from the oven, these morsels will disappear quickly from the appetizer table. Makes filling for (1) sheet of puff pastry - or approximately 45 mini-palmiers.

Ingredients:
1 sheet of puff pastry
1/2 cup, packed, basil leaves, washed, patted dry
1/2 cup, packed, parsley leaves, washed, patted dry
1 cup grated Parmesan cheese
1/3 cup pine nuts
2 cloves garlic
1/2 teaspoon Kosher salt
6 tablespoons olive oil

Directions for the Pesto:
Mix all ingredients, except the olive oil, in a food processor and process until finely ground. Add 2 tablespoons of olive oil and continue to process. Add additional oil, if needed, to make a very thick paste.

Directions for the Palmiers:
1. Using prepared frozen puff pastry, defrost in the refrigerator until pliable, yet still chilled.
2. On a lightly floured surface, unfold one sheet of puff pastry. Cut the rectangle in half to make two approximately 4-1/2"x 14" rectangles.
3. Apply the pesto all over the rectangle in a thin, even layer.
4. Beginning with the long edge, roll the puff pastry in a tight roll to the rectangle’s midpoint. Repeat on the opposite long edge.
5. Place the rolls on a baking sheet and chill in the refrigerator until firm, about 1 hour.
6. Preheat the oven to 400°F. Slice the roll, crosswise, in 1/4-inch slices and place each slice on a baking sheet. If necessary, chill the slices again on the baking sheet.
7. Bake in the preheated oven for 8-10 minutes, or just until the edges begin to turn a golden brown.
8. Cool the palmiers on the baking sheet for 1-2 minutes, then transfer to a cooling rack. Serve warm or at room temperature.

DO-AHEAD: Make the fillings ahead of time, roll the puff pastry logs and freeze until ready to bake and serve.

Polenta Crostini with Goat Cheese, Cherry Tomatoes & Chives

These crostini are unique! The base is made from crispy, baked polenta rounds instead of bread. The delicious polenta rounds are topped with creamy goat cheese, blistered cherry tomatoes and a sprinkle of fresh chives. It’s a festive and colorful bite nicely composed. Makes about 25-30 crostini.

Ingredients:
4 cups water
2 teaspoons Kosher salt
1 cup cornmeal (medium or coarse works best)
1 cup freshly grated Parmesan
1 tablespoons fresh thyme, minced
Freshly ground pepper
4 ounces goat cheese
1 pint cherry tomatoes
1 tablespoon olive oil
Chives, sliced
Kosher salt (or flake salt), and pepper, for garnish

Directions:
1. Prepare the polenta in a saucepan. Bring the water to a boil, and whisk in the cornmeal and salt.
2. Bring to a simmer for 5 minutes, then reduce heat to low. Simmer on low for 10 minutes or until the polenta is creamy. Stir in the Parmesan cheese, thyme, and pepper.
3. Prepare a baking sheet by lining it with parchment paper. Pour the polenta on the baking sheet and spread in a thin 1/4" layer. Cover with another layer of parchment paper, and press down evenly with another baking sheet to form a very evenly thick layer.
4. Refrigerate for 1 hour, until the polenta sheet has thoroughly cooled.
5. Use a 2" biscuit cutter, and cut rounds from the polenta sheet. Or use a knife and cut into triangles or squares.
6. Preheat the oven to 375 degrees F. Place the polenta crostini rounds on a baking sheet, and bake for about 14-16 minutes, or until the rounds turn golden brown and crispy. Let the crostini cool on the pan for 5 minutes, then transfer to a wire cooling rack to finish cool completely.
7. While the crostini are baking, blister the cherry tomatoes in a skillet with a tablespoon of olive oil until they have just burst.
8. Smear each crispy crostini with goat cheese, add a blistered cherry tomato, and garnish with chives and a sprinkle of Kosher salt and pepper. Serve immediately

Handmade English Toffee

This nutty toffee has a buttery flavor with a rich caramel taste and crunchy, texture - perfect for gifting and sharing this holiday season! With just a ingredients and some kitchen alchemy, delicious toffee is easy to make with the assist of a candy thermometer. The other secret to great toffee is proper toasting of the nuts. We’ll walk you through the all the steps needed for immediate success! Makes about 75 candies.

Ingredients:
1-1/2 cups almonds, finely chopped (or pecans or walnuts if you prefer)
2 cups butter, unsalted (4 sticks)
2 cups sugar
1 teaspoon salt
1/4 cup warm water
2 teaspoons pure vanilla extract
1 cup semi-sweet (or bittersweet) chocolate chips
Sea salt for sprinkling on top (optional)

Directions:
1. Prepare a sheet pan 17” x 12” by lightly buttering, or lining with a piece of parchment paper also lightly greased. (This pan size will make 1/4-inch thick toffee pieces. Use a larger pan for thinner toffee, or a smaller pan for thicker toffee.)
2. Toast the almonds lightly in a low oven, 350°F, by spreading on a sheet pan and roasting for 5-7 minutes or until fragrant and just beginning to turn a golden color. Watch carefully during toasting. Transfer the toasted almonds to a bowl to cool. Set aside.
3. In a large saucepan or Dutch oven, combine the butter, sugar, salt, water, and vanilla. Over medium heat, warm the ingredients, stirring continuously until the butter is melted and the sugar dissolved.
4. Over medium-low heat, allow the mixture to cook to 300°F, hard-crack stage. Stir occasionally during the process. This will take 20-35 minutes. (If you do not have a candy thermometer, test for the hard crack sugar stage by placing a small amount of the butter-sugar syrup in cold water. If it quickly forms hard, breakable strands, it’s at hard crack stage. If the mixture remains soft and pliable, it is at soft ball, or soft crack stage and has not reached the required temperature.)
5. Stir in 3/4 cup of the toasted almonds (reserving the remaining 3/4 cup for the top). Immediately, pour the mixture into the prepared sheet pan, spreading evenly. Allow to cool slightly, about 5 minutes.
6. Sprinkle the chocolate chips on top of the toffee. After about another 5 minutes, spread the now warm chips over the top with an offset spatula or the back of a spoon. Immediately sprinkle the remaining toasted almonds on top of the melted chocolate and press in lightly.
7. Allow the cooling to continue for another 2 hours, then break the sheet of toffee into bite-sized pieces. Store in a cool, dry, airtight container, or package in gift bags and share with others!

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.

Golden Melting Potato Medallions

Have you tried “melting” potatoes? This internet sensation caught our eye, and we had to try them. The results are the most creamy, crispy, flavorful potato bites ever! The best part is how easy they are to make. This recipe comes together quickly qualifying it as the perfect holiday side. They are so delicious, we suggest making a double batch -- they might be the most favored dish on the table! Serves 6.

Ingredients:
3 lbs. Yukon gold potatoes, cut into 1" thick slices
8 tablespoons (1 stick) butter, melted
1 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
3 sprigs fresh thyme leaves
4 cloves garlic, smashed
1-1/2 cups chicken broth
Flaky salt, to garnish

Directions:
1. Preheat the oven to 500 degrees F.
2. In a large, enameled, cast iron roasting pan, drizzle the potato slices with the melted butter, and season with kosher salt, pepper, and thyme.
3. Roast the potatoes for 15 minutes. Remove from the oven and flip the slices over.
4. Add the broth and garlic to the roasting pan, and roast for another 15 minutes, until the potatoes are very tender.
5. Serve hot.

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

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.