Kale, Cashew, & Fresh Herb Pesto

Kale, cashews, and herbs make for a delicious and hearty pesto. The cashews do double duty by substituting for both the cheese and the pine nuts usually found in a classic pesto. Plenty of fresh basil, parsley, and kale pack a punch of healthy greens. This just might be our new favorite way to enjoy kale! Makes 2 cups of pesto, Serves 4.

Ingredients:
1 bunch of kale, about 2 cups of de-stemmed leaves
1 cup parsley leaves
1 cup basil leaves
1/2 cup cashews
2 cloves garlic
1 cup olive oil zest and juice of one lemon (about 1/4 cup juice)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1/4 cup cold water, as needed to thin
1 lb pasta, cooked according to package instructions
cherry tomatoes, halved ciliegine mozzarella balls, halved

Directions:
1. Blend all of the pesto ingredients together in a food processor. Drizzle in additional olive oil until the pesto is smooth. Add water to thin, as needed.
2. Stir the fresh pesto with cooked pasta.
3. Top with the halved tomatoes and mozzarella. Serve immediately.

Cacio e Pepe (Pasta with Cheese and Pepper)

Cacio e Pepe is one our favorite classic Italian recipes! The best thing about this dish is how quickly it comes together with ingredients that we always like to keep on hand. Prepare all of the ingredients (mise en place) before the pasta is cooked, so that the final assembly may be accomplished quickly with the hot pasta. Serve immediately, and enjoy! Serves 4.

Ingredients:
1 lb buccatini or spaghetti
3 tablespoons butter
1 cup of Pecorino Romano, Parmesan cheese, or Grana Padano, finely grated or any combination of these cheeses
1 teaspoon or more freshly cracked pepper
Kosher salt, to taste
1 cup reserved pasta water, plus additional, as needed

Directions:
1. Cook the pasta in a large pot of very well-salted water until it is al dente.
2. Reserve 1 cup of the pasta cooking water.
3. In a large skillet melt the butter.
4. Add the pasta to the butter and stir with grated cheese, pepper, salt, and enough of the reserved pasta water until noodles are coated and silky! Stir until coated and a silky sauce is formed. Enjoy immediately.

Carrot Cake Cupcakes

Treat yourrself to these flavorful carrot cake cupcakes topped with a decadent cream cheese frosting. The cupcake is moist and filled with comforting spices. The shredded carrots and hint of orange zest lend a sweet flavor while the walnuts add depth. These cupcakes assemble easily and are guaranteed to make the day just a little better!

Carrot Cake Cupcakes
Makes 12 cupcakes

Cupcakes Ingredients:
1-1/2 cups finely shredded carrots (about 3-4 smaller carrots)
1 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup vegetable oil
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/4 cup unsweetened applesauce
1 tablespoon orange zest
1/2 teaspoon vanilla extract
2 eggs, beaten
1/2 cup chopped walnuts

Cream Cheese Frosting:
1 (8 oz) package cream cheese frosting, room temperature
4 tablespoons butter, room temperature
1 teaspoon vanilla extract
2 cups powdered sugar
1/4 teaspoon salt

Directions:
1. Preheat the oven to 350 degrees F.
2. Prepare a standard 12-count cupcake pan by filling with cupcake liners.
3. Finely grate the carrots using a food processor or a handheld grater. If using a food processor, grate the carrots and then pulse a few more times to make an extra fine texture. Don’t over pulse, as the carrots could turn into juice!
4. In a mixing bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
5. In a separate mixing bowl, whisk together the eggs with the sugar, brown sugar, applesauce, orange zest, vanilla extract, and oil. Whisk until fully combined and fluffffy. Add in the grated carrots.
6. Combine the dry ingredients with the wet ingredients and mix until just combined. Don’t over mix; this will create too dense of cupcakes. Gently stir in the chopped nuts.
7. Using a measuring cup, fill each cupcake liner 3/4 full of batter.
8. Bake for 16-20 minutes or until a wooden toothpick pierced in the center comes out clean.
9. Cool the cupcakes in the pan for 5 minutes, then carefully transfer the cupcakes to a wire cooling rack to completely cool before frosting.
10. While the cupcakes are baking, prepare the frosting. Using a stand mixer or hand mixer, cream the room temperature cream cheese and butter together for about 2-3 minutes until it’s very smooth.
11. Add in the vanilla extract, salt, and powdered sugar. Continue mixing until the frosting is fluffffy and reaches the desired texture for piping. For a stiffffer frosting, continue adding powdered sugar in 2 tablespoon increments until the desired consistency is reached.
12. Pipe the cooled cupcakes with frosting using your favorite decorating tips. We used two difffferent decorating tips: 1m & 22 to create various patterns.
13. Store the cupcakes in an airtight container and enjoy within 4 days.

Orange Poppy seed Bread

This bright take on a traditional lemon poppy seed bread uses oranges to pack a citrus punch. The result is delightfully sweet and beautifully dense. It pairs wonderfully with a hot cup of coffee. Makes 2 loaves.

Bread Ingredients:
2 tablespoons unsalted butter (for greasing)
3 cups all purpose flour
1 teaspoon salt
1-1/2 teaspoons baking powder
1/2 cup vegetable oil
3/4 cup olive oil
3 eggs
1-1/2 cups whole milk
2-1/4 cups granulated sugar
1-1/2 teaspoons vanilla extract
1 teaspoon almond extract
2 teaspoons orange juice
1 tablespoon orange zest
3 tablespoons poppy seeds

Glaze Ingredients:
1/2 cup fresh squeezed orange juice
1 teaspoon lemon juice
2 cups confectioners sugar
1/2 teaspoon almond extract

Directions:
1. Preheat the oven to 350°F.
2. Grease two 9” loaf pans with the butter.
3. In a stand mixer on low speed use the paddle attachment to mix the flour, salt, and baking powder until incorporated.
4. In a separate medium bowl, combine the oils, eggs, milk, sugar, extracts, juice, and zest. Whisk until well-combined.
5. Slowly add the liquid mixture, except for the poppy seeds, into the flour mixture. Mix on medium speed for 1-2 minutes or until ingredients are evenly, but just incorporated. Use a rubber spatula to wipe down the sides if needed. Fold in the poppy seeds. 
6. Evenly divide the batter between the two greased loaf pans. Bake for 45-55 minutes, or until tops are golden and an inserted toothpick in the center comes out clean.
7. Once the bread has baked, combine the glaze ingredients in a medium bowl stirring until smooth. Pour the glaze over the still warm bread. Allow to cool for one hour before serving.

Caramelized Onion, Mushroom, and Parmesan Quiche

Enjoy the great combination of caramelized onions, umami-rich mushrooms, and the nutty notes of parmesan cheese in this delightfully hearty quiche. Makes one 9” quiche

For the Quiche Crust:
1 cups all purpose flour
1/4 teaspoon salt
1/4 cup olive oil
1/4 cup ice water

For the Quiche Filling:
1/4 cup butter, separated
1 medium red onion, thinly sliced into half moons
6 oz fresh mushrooms, such as cremini, oyster, or shiitake, sliced and halved
1 teaspoon fresh thyme
6 eggs
2 tablespoons 2% milk
Salt and Pepper
4 oz parmesan cheese, grated (roughly 2 cups)

* Alternate: Six Mini Quiche: For the Mini Quiche Crust:
2 cups all purpose flour
1/2 teaspoon salt
1/2 cup olive oil
1/2 cup ice water

For the Mini Quiche Filling:
1/4 cup butter, separated
1 medium red onion, thinly sliced into half moons
8 oz fresh mushrooms, such as cremini, oyster, or shiitake, sliced
1 teaspoon fresh thyme
8 eggs
2 tablespoons 2% milk
Salt and Pepper
4 oz parmesan cheese, grated (roughly 2 cups)

Directions:
1. Preheat the oven to 400°F. 
2. In a medium sized bowl, whisk the flour and salt until combined. Set aside.
3. In a small bowl, whisk together the olive oil and ice water until incorporated. Slowly add the wet ingredients to the dry ingredients and mix with a fork. Finish mixing the crust with your hands until the ingredients are fully incorporated.
4. Press the dough into a tart pan, evenly distributing the dough throughout . Please pan in the oven and bake for 10 minutes.
5. Meanwhile, in a large sauté pan over medium low heat, melt 1/4 cup butter. Add the red onions and cook for 20-30 minutes, stirring occasionally until onions have become very soft and have browned.
6. While the onions are cooking, in a separate sauté pan over medium low heat, melt the remaining butter and add the mushrooms and thyme. Let mushrooms cook until they begin to sizzle and brown. Turn the mushrooms with tongs to finish cooking on the opposite side. Do not let individual mushrooms touch as over crowding will cause the mushrooms to steam (this process may take two rounds to avoid crowding the mushrooms).
7. In a large mixing bowl whisk together the eggs, milk, salt and pepper. Slowly fold in the parmesan cheese, caramelized onions, and cooked mushrooms.
8. Evenly distribute the egg mixture into the tart pan with the pre baked crust. Bake for 15-20 minutes or until the top begins to brown and the quiche has set. 
9. Let the quiche cool for 5 minutes serve.

*Roll the dough into a ball and cut the dough into 6 equal sections. Press each section into 4" mini springform pans. Place pans on a cookie sheet and bake for 10 minutes. Then, evenly distribute the egg mixture into the single serving quiche pans and place them back on the cookie sheet. Once baked, let the quiche cool for 5 minutes and carefully remove the springform from each quiche. Serve immediately.

Macerated Citrus Salad

Warm ginger and tropical coconut are a welcome complement to tart and tangy citrus in this macerated salad. The unique flavors just may become your new favorite way to serve oranges and grapefruit!
Serves 6.

Ingredients:
2 grapefruit
2 navel oranges 
1 tablespoon orange juice 
3 tablespoons sugar
1 teaspoon finely grated fresh ginger
1 bunch fresh basil, julienned
2 tablespoons toasted coconut flakes

Directions:
1. Supreme the citrus fruits by using a sharp paring knife to remove the peel and pith from the grapefruit and oranges. Remove whole segments of fruit by cutting between the membranes and popping out each segment.
2. In a large bowl, toss the citrus pieces with the orange juice, sugar, ginger.
3. Cover with plastic wrap and chill in the refrigerator, for at least one hour to allow the flavors to blend.
4. Serve with the thin strips of basil and the toasted coconut flakes.

Meyer Lemon Olive Oil Cake

We present an olive oil cake that features the bright and fresh citrus flavor of Meyer lemons. An easy to prepare cake, the olive oil lends its fruity flavor to the final cake. Serve slices of this moist cake with freshly whipped cream and berries for a delicious, subtly sweet dessert.

Meyer Lemon Olive Oil Cake
Makes one 9-inch cake

Cake Ingredients:
4 eggs
3/4 cup sugar
1 cup extra virgin olive oil
3 tablespoons fresh lemon juice
2 teaspoons vanilla extract
1 tablespoon Cointreau, or your favorite orange liqueur
1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp Kosher salt
Zest of 1 lemon (about 1 tablespoon)
powdered sugar for serving

Whipped Cream Ingredients:
1 pint whipped cream
2 tablespoons powdered sugar
1 teaspoon vanilla

Directions:

1. Preheat the oven to 350 degrees F.

2. Prepare a 9" springform cake pan by lining the bottom with parchment paper. Brush the bottom and sides with olive oil.

3. In a large bowl with a hand mixer or a stand mixer, beat the eggs with the sugar until they are very pale and fluffy, about 5 minutes.

4. Slowly pour in the olive oil, lemon juice, vanilla, and Cointreau while continuing to mix. 5. In a separate bowl, mix together the flour, baking powder, salt and lemon zest.

6. Carefully fold the dry ingredients into the wet ingredients with a spatula until everything is well incorpo- rated.

7. Pour the cake batter into the prepared cake pan and bake for 40-45 minutes, or until a wooden toothpick comes out clean.

8. Let the cake cool in the pan on a cooling rack for about 10 minutes.

9. After the cake cools, run a sharp knife around the outside of the cake and release the springform ring.

10. Place the cake on a serving plate.

11. Prepare the whipped cream. Using a stand mixer, whip the cream, powdered sugar, and vanilla extract together until very stiff peaks form.

12. Serve slices of cake with whipped cream and fresh berries.

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.