Honey Almond Cream Cheese

If you prefer a sweet spread for your bagel, try this nutty, honey-flavored cream cheese variation. Perfect on a plain bagel. Makes 1 cup.

Ingredients:
1/4 cup slivered almonds
1 cup homemade cream cheese (about 8 oz.)
2 tablespoons high quality honey
1/8 teaspoon cinnamon

Directions:
1. In a small fry pan over medium heat, toast the almonds until slightly browned. Promptly remove from heat.
2. In a small bowl, mix cream cheese, honey, and cinnamon until incorporated. Stir in the toasted almonds

Charred Shallot and Za’atar Cream Cheese

Cream cheese is the perfect base for creating different flavor options for bagel spreads. The charred shallot and za’atar is a great pairing with any of the savory bagel toppings. Makes 1 cup.

Ingredients:
1 shallot, cut into quarters
1 cup homemade cream cheese (about 8 oz.)
1/8 teaspoon cayenne pepper
1/2 teaspoon za’atar
1/4 teaspoon flake salt
1/8 teaspoon black pepper
1 tablespoon chives, minced

Directions:
1. Heat a cast iron skillet over high heat until smoking hot. Add the shallot sections and cook until blackened, turning occasionally, roughly 5-8 minutes. Remove the shallots from the heat and let cool.
2. Finely chop the charred shallot and mix with the homemade cream cheese, cayenne pepper, flake salt, pepper, and chives.

Homemade Cream Cheese

Creamy, tangy homemade cream cheese is such a treat and couldn’t be easier. Some people think bagels are simply a vehicle for cream cheese, and after making this recipe, we’d have to agree! Makes 2 cups.

Ingredients:
4 cups cream (do not use ultra-pasteurized milk)
4 cups whole milk (do not use ultra-pasteurized milk)
6 tablespoons fresh lemon juice
1 teaspoon salt

Directions:
1. In a large stockpot, bring the milk to a simmer, stirring occasionally to ensure the milk doesn’t scorch. Once the milk is simmering, reduce heat to medium and gradually add one 1 tablespoon of lemon juice at a time, stirring between intervals with a wooden spoon. By now the milk should be curdling. Continue to stir the mixture until the curds have completely separated from the liquid, roughly 2-3 minutes. Remove from heat.
2. Separate the curds from the whey by using a fine mesh sieve with a cheesecloth and place over a large bowl. Pour the mixture over the sieve to catch and separate the curds from the liquid. Let the curds continue to strain for 10-15 minutes.
3. Place the strained curds into a food processor, add salt, and blend until the curds are smooth. Store in the refrigerator for up to 8 days.

Homemade Bagels

Whether you prefer your bagels savory or sweet, this easier-than-you-think recipe adapts to whatever toppings or fillings you’re craving. We chose to add sesame, salt, poppyseed, and everything toppings, but the sky is the limit! Makes 8.

Dough Ingredients:
1 tablespoon active dry yeast
1 tablespoon granulated sugar
1-1/2 cups lukewarm water
3-3/4 cups bread flour (15% protein or the highest available)
2-1/2 teaspoons salt
1 tablespoon brown sugar Water Bath
4 quarts water
1 tablespoon brown sugar

Egg Wash:
2 large egg yolks 1 tablespoon cream

Optional Toppings:
Coarse sea salt
Sesame seeds
Poppy seeds
Dried onion
(Mix them together for an “Everything Bagel Seasoning,” or go without for a classic plain bagel)

Directions:
1. In a medium sized mixing bowl, pour the active dry yeast and sugar into 1-1/2 cups lukewarm water. Let the ingredients stand for 5 minutes, then stir together to further dissolve.
2. In the bowl of a stand mixer, combine the flour, salt, and brown sugar. Add the water mixture and knead with a dough hook for 10 minutes. Remove the dough from the mixing bowl, place on a lightly floured surface. Continue to knead by hand until the dough forms a firm, stiff ball.
3. Place the dough ball in a large bowl, that has been lightly greased with olive oil. Cover the bowl with a damp dish towel and let it rest in a warm environment for about 1 hours, or until it has risen at least 1-1/2 times in size.
4. Line a baking sheet (or two, if necessary) with lightly oiled parchment paper. Divide the dough into 8 even pieces, using a kitchen scale for accuracy. Roll each piece into a ball on a very lightly floured surface. Gently press a flour coated finger in the center of each dough ball and twirl the dough to stretch the hole until it is about 2” in diameter resulting in a dough ring. Place each ring on the parchment-lined cookie sheets. Cover the sheets with a damp towel and let the dough rest for another 30 minutes.
5. Preheat the oven to 425°F. Combine the water and brown sugar in a large pot and bring to a boil. Reduce heat to medium and use a slotted spoon to lower the bagels into the boiling water one at a time, boiling 4 at once if there is room. Wait until each bagel floats to the top (this should only take a few seconds) and let them boil for 2 minutes. Flip each bagel to the other side and boil for an additional minute. Use a slotted spoon to remove the bagels and place them back on the baking sheet. Repeat this with the four remaining bagels.
6. In a small bowl, whisk the egg yolks and cream together. Use a pastry brush to brush the egg wash on top of each of the bagels and then sprinkle on the toppings of your choice (go light on the salt, a little goes a long way!). Bake the bagels for 15-20 minutes, until golden brown. Cool and serve with homemade cream cheese.

Classic Pot Roast

Farro Salad with Roasted Asparagus, Peas, and Feta with a White Wine Vinaigrette

This hearty salad is filled with wholesome farro and spring green vegetables. A duo of snap peas and fresh peas pairs well with the roasted asparagus, vibrant mint, and salty feta. A simple, but flavorful, vinaigrette marries all of the elements together quite nicely! Serves 6.

Ingredients:
1-1/2 cups farro
3 cups chicken broth
1 teaspoon kosher salt
1 bunch asparagus, cut into 1" pieces
Olive oil, Kosher salt, pepper for roasting asparagus
1-1/2 cups fresh baby peas, blanched (or 10 oz. frozen)
6 oz fresh snap peas, cut on a bias
1/2 cup feta cheese, crumbled
10 mint leaves, julienned

White Wine Vinaigrette Dressing:
1/4 cup white wine vinegar
1/4 cup olive oil
1 tablespoon stone-ground mustard
1 clove of garlic, crushed
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

Directions:
1. Preheat the oven to 400 degrees F.
2. Cook the farro in the broth seasoned with salt according to package instructions.
3. On a large baking sheet, drizzle the asparagus pieces with olive oil and roll around to coat. Sprinkle the asparagus with Kosher salt and freshly ground black pepper. Roast the asparagus in the oven for 10-12 minutes, or until just crisp tender. to the tip of a knife.
4. Blanch the peas. Using a pasta pot with a steamer basket, dip the peas into boiling water for one minute, then plunge into an ice water bath to stop them from overcooking.
5. Slice the snap peas into thin slices on a bias.
6. Mix the dressing 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 roasted asparagus, blanched peas, and snap peas to the cooked and cooled farro. Toss to mix together with the dressing.
8. Sprinkle the top of the salad with the feta cheese and fresh mint.

Asparagus & Melon Salad with Fresh Mozzarella and Crispy Prosciutto

Perfectly roasted asparagus is like placing a spring bouquet on a plate. Flavor complements are added with a generous garnish of juicy, ripe cantaloupe, fresh mozzarella, and crispy prosciutto. A sweet balsamic drizzle finishes the dish. Serves 2-4.

Ingredients:
2-4 oz prosciutto
1 lb of asparagus, washed and ends trimmed off
Olive oil, kosher salt, pepper for roasting asparagus
1/2 cantaloupe, diced into 3/4" cubes
4 oz fresh mozzarella ciliegine (small cherry-sized balls), halved
1 tablespoon lemon juice
2 tablespoons olive oil reduced balsamic for drizzling (see instructions below)

Balsamic Reduction Ingredients:
2 cups balsamic vinegar

Directions:
1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and place each piece of prosciutto on the parchment. Swirl the prosciutto in a little circle so that the ends don't get burnt. Bake for 10-12 minutes or until just crispy. Remove from the parchment and cool on a wire cooling rack.
2. Meanwhile, prepare the asparagus for roasting. Drizzle with olive oil and sprinkle with Kosher salt and pepper. Roast for 10-15 minutes, or until just crisp tender to the tip of a knife.
3. While the asparagus is roasting, prepare the melon and fresh mozzarella. Toss the diced melon and cheese with the lemon juice and olive oil.
4. Serve the salad by topping the roasted asparagus with the melon and cheese, and garnish with the crispy prosciutto and a drizzle of balsamic reduction.

Directions for Making a Balsamic Reduction:
To make a balsamic vinegar reduction, place 2 cups of balsamic vinegar in a small saucepan and cook gently over medium heat. Do not boil. Stir occasionally and cook for 10-15 minutes or until the amount of liquid is reduced by half. The consistency will change from watery to a thicker, syrupy character. Remove the balsamic reduction from heat and set aside in a small bowl.

Asparagus Ribbon Salad with Arugula, Radish, Bacon, & Goat Cheese with a Dill Buttermilk Dressing

Spring is in the air! This salad is best when made with fresh, locally grown asparagus. The thin ribbons of fresh asparagus elegantly mix with zesty arugula, peppery radish slices, savory goat cheese, and crispy bacon. These fabulous flavors are all accented with a creamy buttermilk dressing featuring fresh dill. Serves 2-4.

Ingredients:
6-10 stalks fresh asparagus, shaved into ribbons with a vegetable peeler
5 oz fresh baby arugula or about 4 cups
6 radishes, thinly sliced
4 oz goat cheese, crumbled
4 slices bacon, cooked and crumbled

Buttermilk Dressing: (Makes 2/3 cup dressing)
2 tablespoons Greek yogurt
3 tablespoon olive oil
1 tablespoon white wine vinegar
2 teaspoons Dijon mustard
3 tablespoons buttermilk
1 tablespoon fresh dill, minced
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground pepper

Directions:
1. Wash and trim the asparagus. Shave the asparagus into thin ribbons using a vegetable peeler.
2. Slice the radishes thinly with a knife or a handheld mandoline. Be sure to use the safety guard to protect fingers!
3. Cook the bacon and then crumble into bite-sized pieces. Set aside.
4. In a small jar, whisk the dressing together with a small whisk until combined. Or use an immersion blender to mix the dressing.
5. Toss the arugula and asparagus ribbons in the dressing.
6. Layer the salad with the radish slices, goat cheese, and bacon.

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!

Chocolate Brownie Cupcakes

A perfect sweet ending to a meal, these hybrid cupcake brownies are nutty, chocolate-y, and oh so delightful! With more of a cake-like texture (instead of chewy), these are a perfect dessert or an anytime treat to share with loved ones this Valentine’s season. Makes 16 - 18 cupcakes

Ingredients:
1 cup butter, melted
1/2 cup chocolate chips
1-1/2 cup walnuts, broken into pieces
1-1/4 cup flour 1/4 teaspoon salt
1-1/4 cup sugar
4 eggs, beaten
1 teaspoon vanilla Cupcake liners

Directions:
1. Preheat the oven to 325 degrees F.
2. In a large mixing bowl, beat the eggs and vanilla with a wire whisk.
3. In a separate smaller bowl, melt the butter with the chocolate chips. Beat the sugar into the melted mixture. Add this mixture into the eggs.
4. In a separate bowl, mix the flour and salt together until evenly combined.
5. Add the dry ingredients to the egg mixture and stir with a silicone spatula. Stir in the walnuts.
6. Line a cupcake pan with paper liners. Fill each cup 1/2 full.
7. Bake for 25-30 minutes.

Best Ever Blondies

Loaded with goodies, these are our best ever blondies! Get ready to love how each bite is filled with sweet white chocolate, fresh baked raspberries, and rich macadamia nuts. In addition to these all-star ingredients, the brown sugar gives a caramel-like flavor to these just-sweet-enough chewy bars. Makes a 9’ x 13” pan -- about 15 brownie pieces.

Ingredients:
8 tablespoons salted butter, melted and cooled
1-3/4 cup brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup white chocolate chips
1/2 cup chopped macadamia nuts
1 cup fresh raspberries

Directions:
1. Prepare a 9 x 13 pan. Rub the bottom and all sides with butter. Add about a tablespoon of flour to the pan, and tap the pan to “dust” all buttered surfaces. Shake out any excess flour.
2. Preheat the oven to 350 degrees F.
3. In a microwave-safe bowl, melt the butter. Stir the brown sugar into the melted butter.
4. Whisk the eggs and vanilla extract together, then add into the butter and sugar.
5. In a separate bowl, whisk together the dry ingredients. Stir until the flour, baking powder, and salt are evenly combined.
6. In a large mixing bowl, fold the dry ingredients into the wet ingredients, mix until combined.
7. Fold in the white chocolate chips, then fold in the nuts. Finally, carefully fold in the raspberries.
8. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out almost clean (not runny).
9. Cool before cutting and enjoying!

Classic Cocoa Brownies

We love how simple these brownies are to make! Simply whisk the eggs with the vanilla, add the sugars to melted butter, mix the cocoa powder with the flour and salt, fold the dry ingredients into the wet, and bake - it couldn’t be easier for a homemade delight. The brownies are chewy, ultra-chocolate-y and easily satisfy any sweet craving. Makes 9 brownies.

Ingredients:
3 large eggs
1 teaspoon vanilla extract
1 cup brown sugar
1/2 cup cane sugar
8 ounces butter, melted
1 cup cocoa powder, sifted
1/2 cup flour, sifted
1/2 teaspoon salt Parchment paper for lining

Directions:
1. Prepare a 9x9" baking pan by lining it with parchment paper.
2. Preheat the oven to 350 degrees F.
3. In a large bowl, whisk the eggs until fluffy. Stir in the vanilla.
4. Melt the butter in a microwave -safe bowl, then whisk both the brown sugar and cane sugar into the melted butter.
5. In a separate bowl, mix together the cocoa powder, flour, and salt; stir until evenly distributed.
6. Fold the dry ingredients into the wet ingredients, mixing until just combined.
7. Bake for 30-35 minutes.
8. Cool before cutting and enjoying!

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.

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