Orange & Thyme Pork Tenderloin

Pork tenderloins are perfectly primed for adapting to flavorful marinades. This marinade features fresh orange juice, thyme leaves and a few other classic marinade flavormakers like Dijon mustard, soy sauce, brown sugar, and garlic powder. It’s an easy and delicious recipe!

Orange & Thyme Pork Tenderloin
Serves 4 - 6

Ingredients:
2 pork tenderloins

Marinade:
1 tablespoon Dijon mustard
2 cloves garlic, minced
2 tablespoons brown sugar
2 tablespoons orange juice
3 tablespoons soy sauce
2 tablespoons olive oil
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
4 sprigs of thyme, leaves only

Directions:
1. Prepare the marinade in a medium bowl by whisking all of the ingredients together.

2. Add the pork tenderloins to the marinade, cover, and refrigerate for at least one hour for the flavors to infuse into the meat.

3. Fire up the grill! Let the marinated tenderloins warm to room temperature for 20 minutes before grilling. Place the marinated tenderloins on the hot, well-oiled grill, and sear for 3-4 minutes on each side. Turn until all sides have seared and browned, and then, turn o one burner (or turn to low) to create a direct/indirect environment. Place the seared tenderloins on the cooler, indirect side, and continue to cook until their internal temperature reaches 145 degrees F.

4. Once the pork tenderloins reach 145 degrees F, place on a clean plate, and cover loosely with a tinfoil "tent" for about 10 minutes. This allows the meat to rest, and the juices to soak back into the meat.

5. Slice the grilled tenderloins, and serve warm.

Arugula, Heirloom Tomato & Whipped Ricotta Salad

Arugula, Heirloom Tomato & Whipped Ricotta Salad
Serves 4 - 6

Whipped ricotta turns this salad into a creamy, dreamy delight! Spicy arugula complements the lemon-y, smooth whipped ricotta and the ripe grape tomatoes punctuate each bite with bursts of brightness.

Salad Ingredients:
15 oz fresh ricotta cheese
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1/4 teaspoon kosher salt
6 oz arugula
Heirloom cherry tomatoes
Basil, chifonade cut for garnishing

Vinaigrette Ingredients:
3 tablespoons olive oil
1 tablespoon white wine vinegar
Juice of half a lemon
Salt and pepper

Directions:
1. In a food processor or high-powered blender, whip the ricotta with olive oil, fresh lemon juice, lemon zest, and salt until very smooth.

2. Whisk the vinaigrette ingredients together in a small jar.

3. Toss the arugula with the vinaigrette. Spread the ricotta on a large serving plate.

4. Top the ricotta layer with arugula, heirloom cherry tomatoes, and a garnish of basil.

Grilled Carrots with Minted Yogurt Sauce

Carrots are transformed on the grill! With some simple seasonings and the utility of a grill basket, simple carrots become elevated into a flavorful, sweet, and savory side! Dressed up with an easy za’atar yogurt sauce, this side dish is worthy of repeating often.

Grilled Carrots with Minted Yogurt Sauce
Serves 4 - 6

Ingredients:
10 carrots, or about 2 lbs carrots, peeled and cut into 3” matchsticks
3 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon of Kosher salt
1/2 teaspoon freshly cracked black pepper
1 tablespoon sugar

Yogurt Sauce:
1 cup plain Greek yogurt
1 tablespoon fresh lemon juice (or about half of a small lemon)
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon Za’atar spice blend

Garnish:
Fresh cilantro leaves, coarsely chopped

Directions:
1. Peel the carrots, and cut into 3” long matchsticks.

2. Prepare the carrots for grilling: Place the carrots in a large bowl. Drizzle with olive oil and toss Sprinkle with garlic powder, Kosher salt, pepper, and sugar.

3. Grill the carrots in a grill basket over high heat until slightly blistered, a little charred, and just tender, stirring often.

4. While the carrots are grilling, prepare the yogurt sauce by whisking all of the yogurt sauce ingredients together.

5. Serve the grilled carrots with a drizzle of yogurt sauce, and a generous garnish of fresh cilantro.

Blackberry & Lemon Iced Tea

Summer’s end is nearly here – time to plan one last hurrah on the back patio! IN THIS ISSUE, we’ve planned a perfect end-of-summer dinner menu with Orange & Thyme Pork Tenderloin, an Arugula, Heirloom Tomato & Whipped Ricotta Salad, Grilled Carrots with Minted Yogurt Sauce, and a refreshing Blackberry & Lemon Iced Tea. Cheers to this (Unusual) Summer! 

Blackberry & Lemon Iced Tea
Makes 8 cups iced tea

Nothing says summer like iced tea. We’ve decided to spruce up this favorite by adding fresh blackberries and slices of lemon to the tea we love so much. A great accompaniment to any al fresco meal.

Ingredients:
2 cups fresh blackberries, divided
1/4 cup sugar
8 cups water, divided
8 black tea bags
1 lemon, sliced

Directions:
1. Mash or puree 1 cup of blackberries with 1/4 cup sugar.

2. Bring 5 cups of water to a boil. Add the tea bags to the hot water and steep for 6-8 minutes, then remove the tea bags.

3. Pour the hot tea over the blackberry mixture and let sit for 1 hour. Then, strain through a fine mesh sieve.

4. Add 3 cups of cold water and taste the tea. Adjust the sweetness to your preference, then refrigerate for 2 hours or overnight.

5. Serve on ice with a garnish of lemon wedges and remaining cup of whole blackberries.

6. Optionally, add a float of bourbon on top before serving.

Peach-Blueberry Cobbler

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

Peach & Blueberry Cobbler
Serves 4 - 6

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

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

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

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

Serve with:
Vanilla ice cream

Directions:
1. Preheat the oven to 425°F. Prepare a ceramic baking dish (about a 2-quart capacity) by lightly buttering.

2. Prepare the filling. Prepare the peaches by peeling, pitting, and slicing into thin, crescent-shaped slices.

3. In a large bowl, add the blueberries to the peach slices. Sprinkle with the white sugar, brown sugar, cornstarch, cinnamon, and salt. Stir until combined.

4. Place the peaches and blueberries in the prepared baking dish and place in the oven for 20 minutes to jumpstart the baking process.

5. Meanwhile, prepare the biscuit topping. In a large mixing bowl, mix together the flour, sugar, baking powder, and salt. Stir to evenly combine the ingredients.

6. Add half of the diced butter to the flour mixture and combine well with a pastry blender or fork. Add the remaining diced butter and continue to blend leaving pea-sized pieces of butter.

7. Add the vanilla extract to the milk. Add the milk mixture to the flour-butter mixture, and stir together until a rough dough is formed. Turn out the dough onto a lightly floured board and gather the dough together. Knead 2-3 times to form a dough ball. Flatten the dough ball to about a 1/2-inch thickness.

8. Using a 2-inch biscuit cutter, cut circles of dough.

9. Place the biscuits on top of the hot fruit in the baking dish. Brush the tops of each dough piece with melted butter. Extra biscuit dough? Simply bake in the oven on a baking sheet until golden brown.

10. In a small bowl, stir together the sugar-cinnamon topping. Sprinkle the mixture on top of the entire dish.

11. Continue baking in a 425°F oven until the biscuit dough is cooked through and the tops nicely golden brown, about 15 more minutes. Remove from the oven and allow to cool for 30 minutes.

12. Serve warm (not hot) with your favorite vanilla ice cream.

Quick Carrot Pickles

Quick Carrot Pickles
Makes about 2 pints

These pickled asparagus spears are a beautiful and tasty addition to any crudite or antipasto plate! The quick blanching and plunge in ice water ensures that the final pickled spears are tender. The white wine vinegar brine is mild in flavor while the rosemary, crushed red pepper, and garlic season the spears nicely.

Ingredients:
6 medium carrots, trimmed into sticks 1/2" short than the jar
1/2-inch fresh ginger, peeled and thinly sliced
1 clove garlic, thinly sliced

Brine Ingredients:
1 cup apple cider vinegar
1 cup water
1 tablespoon kosher or pickling salt
1 tablespoon sugar
1 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon mustard seeds
1/2 teaspoon pepper corns
4-6 whole cloves

Directions:
1. Slice the carrots into sticks -- approximately the same size and length.

2. Closely pack the carrot sticks in two clean canning jars along with the ginger and garlic slices.

3. In a medium saucepan, bring the brine ingredients to a boil for 3 minutes. Remove the pickling liquid from heat and slowly pour over the carrots until about 1/4 inch from the top, covering the carrots completely.

4. Cover and refrigerate the pickles overnight before serving.

5. Keep refrigerated. Enjoy the pickles for up to one week.

Spicy Pickled Green Beans

Spicy Pickled Green Beans
Makes about 3 pints

You’ll enjoy these green beans that feature a kick! Pickled green beans get a little spicy with the addition of jalapeño strips. Try these spicy pickled green beans in a salad, or on their own as a snappy snack!

Ingredients:
1 pound green beans, trimmed to 1/2" shorter than the jar
3 jalapeños, sliced into thin strips
1 clove garlic, thinly sliced
1 tablespoon mustard seeds
1 tablespoon peppercorns
1-1/2 cups apple cider vinegar
1-1/2 cups water
1 tablespoons kosher salt
1 tablespoon sugar

Directions:
1. Blanch the prepped green beans and jalapeño strips by boiling in a large pot of water for 2 minutes. Plunge them into an ice bath to preserve the green color and to stop from over-cooking.

2. Clean and sterilize 3 pint-sized canning jars. Fill the jars with the blanched green beans, jalapeño slices, and garlic slices. Tightly pack the green beans in the jar vertically. Divide the mustard seeds and peppercorns into the jars.

3. Prepare the brine: In a saucepan, bring the vinegar, water, salt, and sugar to a boil. Boil for three minutes. Let the brine cool.

4. Pour the brine into each jar, covering the green beans completely.

5. Cover and refrigerate the pickles overnight before serving.

6. Keep refrigerated. Enjoy the pickles for up to one week.

Easy Pickled Asparagus

Easy Pickled Asparagus
Makes about one quart

These pickled asparagus spears are a beautiful and tasty addition to any crudite or antipasto plate! The quick blanching and plunge in ice water ensures that the final pickled spears are tender. The white wine vinegar brine is mild in flavor while the rosemary, crushed red pepper, and garlic season the spears nicely.

Ingredients:
1 pound asparagus, trimmed to 1" shorter than the jar
2 cloves garlic, whole
1/2 tablespoon mustard seeds
1/2 tablespoon peppercorns
1-1/4 cups white wine vinegar (at least 5% acidity)
1-1/4 cups water
1 tablespoons kosher salt
1 tablespoon sugar
1 teaspoon crushed red pepper flakes
2 sprigs rosemary

Directions:
1. Blanch the asparagus. Boil in a large pot of water for 2 minutes, and then plunge into an ice bath to preserve the green color and to stop from over-cooking.

2. Clean and sterilize a quart-sized canning jar. Fill the jar with the blanched asparagus and garlic. Tightly pack the asparagus and rosemary in the jar with tips up. Place the mustard seeds, peppercorns, and crushed red pepper into the jar.

3. Prepare the brine. In a saucepan, bring the vinegar, water, salt, and sugar to a boil. Boil for three minutes. Let the brine cool.

4. Pour the brine into each jar, covering the vegetables completely.

5. Cover and refrigerate the pickles overnight before serving.

6. Keep refrigerated. Enjoy the pickles for up to one week.

Summer Rolls with Spicy Peanut Sauce

Avoid turning on your stove or oven - make fresh summer rolls for dinner instead! A fun alternative to a salad, rice paper wrapped “summer rolls” are a delicious way to eat a healthy serving of summer vegetables. Bring these colorful summer rolls with spicy peanut sauce to the table – they will be eaten up in no time!

Avoid turning on your stove or oven - make fresh summer rolls for dinner instead! A fun alternative to a salad, rice paper wrapped “summer rolls” are a delicious way to eat a healthy serving of summer vegetables. Bring these colorful summer rolls with spicy peanut sauce to the table -- they will be eaten up in no time!

Ingredients:
1 package rice paper wrappers
2 cups fresh edamame, shelled (or thawed frozen edamame)
1 red pepper, cut into matchsticks
3 green onions, sliced
2 carrots, spiralized
1 bunch cilantro leaves
1 avocado, thinly sliced
1/4 red cabbage, thinly sliced

Spicy Peanut Sauce:
1/2 cup fresh peanut butter
1 tablespoon chili garlic sauce
1 tablespoon soy sauce
3 teaspoon rice wine vinegar
1 teaspoon sesame oil
1 lime, juiced
1 clove garlic, finely minced, or crushed
1 tsp ginger, finely minced, or grated

Directions:
1. Prepare all of the vegetables and stage in individual prep bowls.

2. Whisk together all of the sauce ingredients, thinning with water, as needed.

3. Singly, submerge the rice wrappers in water for 15-20 seconds each, then artfully fill with the vegetables. Fill the bottom 1/3 of the wrapper with veggies, leaving a generous margin to each side. Roll once half-way covering veggies. Place additional vegetables in the top 1/3 taking care to artfully place so that a beautiful pattern may be seen on the top 1/3 of the wrap. Fold over both sides on wrap. Finish the rolling motion until the wrap is fully rolled and sealed.

4. Slightly moisten a serving plate, and place the rolls on the plate in a single layer (not touching). Refrigerate for a short time or enjoy them immediately. (They will not keep moist for very long, so enjoy them soon!

5. Serve the rolls whole or cut in half with a personal serving of sauce on the side.

Stuffed Zucchini Boats with Mozzarella and Parmesan

These zucchini boats make a delicious appetizer, lunch, or healthy dinner! Grilled and filled with pizza-like toppings, they are sure to be a hit with kids and adults alike. Get creative with the fillings and toppings, or try our suggestion of caramelized onion, red sauce, and cheese. Makes 8 zucchini boats.

Ingredients:
4 medium-sized zucchini
2 tablespoons olive oil, plus 1 teaspoon
2 tablespoons butter
1 red onion, thinly sliced
2 cloves garlic, minced
1 (15-oz) can crushed tomatoes
1/4 teaspoon oregano
1/4 teaspoon kosher salt
1/4 teaspoon pepper
6 oz sliced mozzarella cheese
1/2 cup grated parmesan cheese
1/4 cup fresh basil, chiffonade cut for garnish

Directions:
1. Cut the zucchini in half lengthwise and scoop out the seeds with a small spoon or melon baller. Brush the 8 zucchini boats with olive oil and sprinkle with salt and pepper. Fire up the grill!
2. In a skillet, sauté the red onion in 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat for 15-20 minutes until soft and beginning to caramelize. Set aside. 
3. Meanwhile, in a small sauce pan, prepare the red sauce. Add the garlic, the remaining butter, and 1 teaspoon of olive oil and and cook for 2 minutes, stirring occasionally until the garlic begins to sweat. Add the crushed tomatoes, basil, oregano, salt, and pepper, and continue to cook for another 5 minutes on medium-low heat until the flavors are incorporated. Add the cooked onions to the sauce.
4. Grill the cut, scooped-out zucchini on direct heat for 3 minutes on both sides. Remove the zucchini from the grill, and place on a platter in order to fill the boats.
5. Spoon the sauce evenly inside the zucchini boats, then sprinkle with the mozzarella and parmesan cheese. Return the stuffed zucchini boats to the grill. Cover the grill, and grill over medium heat until the cheese is has melted and turned golden brown, about 5 minutes.
6. Sprinkle the finished boats with additional Kosher salt, pepper, and fresh basil and serve immediately

Grilled and Stuffed Portobello Mushrooms with Goat Cheese Medallions

Portabella mushrooms are a hearty vegetable that love the grill. Add minced garlic and a splash of olive oil before grilling for exceptional flavor. After grilling, these mushrooms are stuffed with sautéed spinach, grilled red pepper, and warm, crispy goat cheese medallions — a vegetarian’s paradise. Serves 2.

Ingredients:
2 portabella mushrooms
2 cloves garlic, minced
2-3 tablespoons olive oil for drizzling
Kosher salt
Freshly ground black pepper

Stuffng Ingredients:
1 red pepper
1 tablespoon capers, rinsed and drained
1 tablespoon olive oil
4 oz spinach, chopped

Goat Cheese Medallion Ingredients:
4 oz goat cheese
1 egg, beaten
2 tablespoons
Panko bread crumbs
1 tablespoon vegetable oil
Balsamic vinegar and extra virgin olive oil for drizzling

Directions:
1. Trim the stem off of the mushroom caps. Mince the garlic, and sprinkle inside the caps. Drizzle with olive oil, sprinkle with Kosher salt and freshly ground black pepper. Place the mushrooms on the grill with the gill side up. Grill over high heat for 4-5 minutes, turn, and grill the other side for another 4-5 minutes, or until soften and tender.
2. Cut the red pepper in half, and brush with olive oil. Sprinkle with Kosher salt and freshly ground black pepper. Grill for 3-5 minutes, or until softened. Place the pepper halves in a brown paper bag and close. Allow the pepper's heat to steam in the bag for about 4 minutes. Remove from the bag; the peel should be easy to remove at this point. Cut the pepper into a small dice and combine with the capers in a small bowl. Set aside.
3. In a small saute pan over medium heat, cook the garlic in the olive oil for 2 minutes, stirring occasionally. Add the spinach and saute for 2 minutes until spinach wilts. Remove from heat.
4. Cut the goat cheese into 1/2” slices. In a small bowl, beat the egg. Pour the bread crumbs into a low bowl or plate. Dip the goat cheese medallions into the beaten egg and then coat all sides with the bread crumbs. In a nonstick skillet, heat the vegetable oil over medium high heat and add the coated goat cheese medallions, cooking for 10-15 seconds on each side, or until lightly golden brown. Place the “toasted” medallions on a paper towel to soak up any excess oil.
5. Spoon the red pepper mixture in the well of the mushroom, topping with sautéed spinach and a goat cheese medallion. Serve immediately

Stuffed Jalapeno Peppers

This is one of our favorite ways to prepare quick, cheesy stuffed jalapeños! The filling is smooth and creamy, while the jalapeños still retain a little bit of a crunch! Not into jalapeños? Substitute baby bells! Makes 8 stuffed pepper halves.

Ingredients:
4 jalapeno peppers
4 oz cream cheese
4 oz shredded Monterey Jack cheese
1 tablespoons fresh lime juice
1/2 small shallot finely chopped
1 small clove garlic clove, minced
1/2 tablespoon cilantro, minced

Directions:
1. Preheat the oven to 350°F. Mix the filling ingredients together in a bowl.
2. Split the jalapeño peppers in half, or if you prefer a deeper pepper boat, slice away just one side.
Remove the seeds and ribs from the pepper.
3. Place the halved peppers onto a parchment lined baking sheet and spoon the filling into each pepper. Bake for 20-25 minutes or until the pepper boats become tender and the cheese is bubbling and beginning to brown. Remove from the oven and serve warm.

Stuffed Bell Peppers with Beans, Rice, and Corn

Stuffed peppers are one of those back pocket recipes that leaves us asking, “Why don’t we make these more often?”. They feel both nostalgic and practical, hearty yet forgiving. We love how they come out of the oven in perfectly portioned cups, waiting to be consumed. These stuffed peppers are packed with sweet corn, earthy beans, rice, saucy tomatoes, and a hint of cheese. Makes 8 stuffed pepper halves.

Ingredients:
4 bell peppers (variety of red, orange and yellow)
2 tablespoons olive oil 1 yellow onion, chopped
2 cloves garlic, minced
1 jalapeño, minced, seeds and stem removed
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1 cup diced grape tomatoes
1 15-oz can black beans, rinsed and drained
1 cup frozen corn, thawed
1 1/2 cups cooked white rice
2 tablespoons chopped cilantro
1 cup pepper jack cheese
1/2 cup extra sharp cheddar cheese for sprinkling

Garnishes:
2 green onions, diced
1 lime, cut into wedges

Directions:
1. Preheat the oven to 375°F. Lightly coat a 9 x 13 inch baking dish with oil and set aside.
2. Halve the peppers lengthwise, removing the seeds and ribs. Arrange the peppers cut side up in the baking dish and season with salt and pepper.
3. In a large skillet over medium heat, cook the onion in olive oil until soft, about 5 minutes. Add the garlic and minced jalapeño and cook for another minute. Add the cumin, chili powder, paprika, salt, pepper and cook for another minute, stirring occasionally to toast the spices. Add the grape tomatoes, corn, and beans and continue to cook until heated through.
4. Remove from the heat and stir in the cooked rice, pepper jack cheese and cilantro. Spoon the filling into the peppers, pressing down to gently pack the ingredients in tightly. Pour 1/2 cup water into the baking dish and cover with aluminum foil.
5. Bake the stuffed peppers for 40 minutes until the peppers are tender. Remove the aluminum foil and sprinkle the peppers with the reserved cheddar cheese. Increase the heat to 400°F, and bake for an additional 10 minutes or until the cheese begins to brown.

Make Your Own Summer Blueberry Hand Pies

SUMMER BLUEBERRIES burst with a flavor that only happens when truly in season. One of our favorite ways to celebrate these little nutritional powerhouses is to place them in hand pies. The berries’ diminutive size fit neatly into petite packets, which highlight the rich cream cheese-based crust — a truly mouth-watering match!

Summertime Blueberry Hand Pies
Makes 6 - 8 hand pies

Cream Cheese Crust Ingredients:
2 cups all-purpose flour
1 teaspoon sugar
1-1/4 teaspoon Kosher salt
8 oz. (1 pkg) cream cheese
1 cup unsalted butter (2 sticks), well chilled

Crust Assembly Ingredients:
2 egg whites, beaten
1 tablespoon coarse sugar for crust topping

Blueberry Filling:
2 cups blueberries
3 tablespoons sugar
1 tablespoon cornstarch

Directions:

1. PLACE the flour, sugar, and salt in
the bowl of the food processor. PULSE a few times to evenly distribute the sugar and salt.
2. CUT the butter and cream cheese into 1/2-inch cubes. Use a little of the flour mixture to keep the pieces from sticking together. CHILL the cut butter and cream cheese cubes for 15 minutes.
3. PLACE the butter and cream cheese cubes in the food processor with the flour mixture. PULSE 6-8 times to cut the butter and cream cheese into the flour. The dough mixture will be coarse with some pea-sized pieces of butter and cream cheese remaining. (Resist the urge to keep pulsing.)
4. REMOVE the rough dough from the work bowl and form into a ball using your hands and a light touch.
5. FLATTEN the dough ball into a disk about a half-inch thick, and wrap in plastic wrap.
6. CHILL the wrapped dough disk for an hour or overnight.
7. REMOVE the dough from the refrigerator when ready to bake the hand pies and let set for 10 minutes on the countertop while the filling is mixed.
8. STIR the cornstarch and sugar together, then sprinkle over the fresh blueberries. Gently toss the fruit to distribute the cornstarch/sugar mixture. Set aside while finishing crust preparation.
9. ROLL the dough on a lightly floured surface to a 1/8- to 3/16-inch thickness.
10. CUT circles from the dough (5-inch circles for 6 pies; 4-inch circles for 8 pies). TRANSFER half of the circles to a baking sheet lined with parchment paper.
11. BEAT the egg whites with 2 teaspoons of water, and BRUSH the egg white wash lightly on the edge of each circle.
12. SPOON the prepared blueberries into the center of each bottom circle mounding them slightly. Leave about 1/2-inch of the crust clear for sealing.
13. STRETCH the top circles slightly to fit over the mounded blueberries. MATCH the edges of the top crust with the bottom crust pressing them together. CRIMP the edges with fork tines.
14. BRUSH the formed hand pies with the egg white wash. SPRINKLE lightly with sugar if desired. VENT the pies by cutting small slits on the top with the tip of a paring knife in a decorative design of your choosing. (We like a simple star with five small cuts placed in a radiating pattern.)
15. BAKE the hand pies in a 400° oven for 15-20 minutes, or until the crust is golden brown.
16. SERVE warm or cooled to room temperature.

Zhoug Sauce (Spicy Cilantro Sauce)

This spicy and herbaceous sauce transforms creamy hummus to the next level of deliciousness. Zhoug, (sounds like “zoog”), is a spicy cilantro sauce that originates from Yemen. It is a flavorful, spicy sauce that is a delicious used as a condiment. Enjoy it swirled in hummus with fresh veggies, or as a stand-alone spicy dip. It’s also wonderful drizzled over falafel, grilled meats, fish, roasted vegetables, or even as a great way to accent a baked potato. Makes about 1/2 cup.

Ingredients:
1 bunch cilantro, some tender stems ok
3 cloves garlic, peeled
1 jalapeños, cored, seeds removed
3/4 teaspoon cumin
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/4 teaspoon ground cardamom
1/2 cup olive oil

Directions:
Blend all of the ingredients together in a high-powered blender until smooth. Serve as a spicy dip or condiment. Swirl into hummus and enjoy with fresh vegetables and pita.

Chimichurrri Steak Skewers

A great appetizer, these steak skewers are marinated in the zingy, slightly spicy, chimichurri sauce, then grilled to perfection. We also recommend using this chimichurri sauce as a marinade or sauce for other cuts of beef, chicken, and vegetables. Makes about 16-20 mini skewers.

Chimichurrri Sauce Ingredients:
2 cups fresh Italian parsley
4 tablespoons fresh oregano
1/2 cup fresh cilantro
3 garlic cloves, peeled
1 shallot, halved
1 cup olive oil
1 small jalapeño pepper, quartered, seeds removed
1/2 cup red wine vinegar
3/4 teaspoon dried crushed red pepper
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper

Steak Skewers:
1-1/2 lbs. top sirloin steak, cut into 1-inch cubes
1/4 teaspoon salt
1/4 teaspoon black pepper mini wooden skewers, soaked for 30 minutes before grilling

Directions:
1. In a powerful blender or food processor, combine all of the chimichurri ingredients and puree until smooth.
2. In a large bowl, combine the steak cubes with salt, pepper, and 1 cup of the chimichurri sauce. (Reserve the remaining sauce in a separate bowl for dipping.) Toss the beef cubes with the sauce to cover well. Cover the marinating steak pieces and let stand at room temperature for at least 30 minutes. Meanwhile, submerge the wooden skewers in water to soak.
3. Skewer three steak bites onto each of the small skewers. Grill for 2-3 minutes on each side until the internal temperature reaches 145 degrees F.
4. Serve the grilled mini-skewers with a generous drizzle of the reserved chimichurri sauce.

Mint Chutney

This minty sauce is refreshing and flavorful! The herbs and aromatics are well-balanced with creamy Greek yogurt. This is an excellent dip or sauce for fried or air-fried appetizers like samosas or pakoras. It pairs wonderfully with roasted or grilled vegetables. We enjoyed it recently with grilled cauliflower steaks; every bite was a delight! Makes about 1 cup.

Ingredients:
1 cup packed fresh mint leaves
2 cups packed fresh cilantro leaves, tender stems ok)
1/2 inch ginger, peeled and minced
1 clove garlic, peeled
4 scallions
2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 cup plain Greek yogurt

Directions:
Blend all of the ingredients together in a high-powered blender until smooth. Serve with cauliflower steaks.

Cauliflower Steaks:
Slice a cauliflower into 1-1/2” thick slices or “steaks.” Use any remaining florets for another recipe. Season the cauliflower steaks generously with an array of spices such as Kosher salt, pepper, curry powder, turmeric, garam masala, and garlic powder. Drizzle with olive oil. Grill on high heat until fork tender turning, as needed. Place on a generous bed of mint chutney, or drizzle on top.

Grilled Corn and Quinoa Summer Salad

Two grains, corn and quinoa, share an ancient history as important crops in the developing Americas. IN THIS ISSUE, we’ve made them the cornerstone of a salad that’s hearty, and nutritionally balanced enough to be the main entrée. Grilled sweet corn only gets tastier with the addition of healthy quinoa, summer-ripe tomatoes, fresh basil, and a bright lemony vinaigrette.

Grilled Corn and Quinoa Summer Salad
Serves 8-10

Ingredients:
1 cup quinoa
1 teaspoon Kosher salt
2 tablespoons olive oil
4 ears of corn, grilled, kernels removed
1 pint cherry (or grape) tomatoes, quartered
8 large basil leaves, chiffonade
1 medium shallot, finely minced
4 oz. Cotija cheese, crumbled (or Feta)

Dressing Ingredients:
1/4 cup white wine vinegar
1/4 olive oil
Zest of one lemon
Juice of one lemon, (about 3-4 tablespoons)
2 tablespoons stone-ground Dijon mustard
2 cloves garlic, crushed
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

Directions:
1. Prepare the quinoa by cooking in a small saucepan. Combine 1 cup of grain with 2 cups of water salted with Kosher salt. Cover, bring to a boil. Turn off the heat but keep the pan on the burner. Allow the grain to sit and absorb the water, about 15 – 20 minutes, or until all the water has been absorbed.

2. Prepare the corn by husking and removing the corn silk. Brush each ear with olive oil and grill over direct, medium heat turning every 2 minutes until all sides are grilled. (Alternatively, the corn may be steamed, boiled, or microwaved). Remove the kernels from the cob.

3. Combine the quinoa, corn kernels, tomatoes, basil, shallot, crumbled cheese in a large bowl and toss. 4. Whisk the dressing together by combining all dressing ingredients together and whisking vigorously.

5. Pour the dressing over the quinoa and corn, toss well to combine evenly. Refrigerate and allow the salad to rest and the flavors to blend for about an hour.

Refresh with Spicy Salmorejo Gazpacho

Spaniards have perfected many things, like tapas, wine, and paella. So it’s no surprise they have also mastered gazpacho. This cold, tomato-based soup is the perfect dish to enjoy on warm summer nights — it’s delightfully bright, yet surprisingly rich.

With this recipe, we revisit the Andalusian classic, Salmorejo, which incorporates a loaf of bread into a blended tomato base. The result is creamy, refreshing, and oh, so satisfying!

Fresh Blueberry Crostata

This crostata is one of the many ways to enjoy blueberry season! It features fresh blueberries encased in a simple crust that has just the right sweetness. Its rustic presentation couldn’t be simpler. The crust is rolled, filled, and the edges flipped over the fruit. Serve wedges of this crostata with a scoop of ice cream or dollop of whipped cream.

Pâte Brisée Crust Ingredients:
2-1/2 cups all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons Kosher salt
1 cup unsalted butter (2 sticks), well chilled
4-6 tablespoons ice water

Blueberry Filling
5 cups fresh, blueberries
3 tablespoons sugar
1 tablespoon cornstarch

Crust Topping:
1 egg for egg wash
1 tablespoon white sugar for crust topping

Directions:

1. PLACE the flour, sugar, and salt in the bowl of the food processor. PULSE to evenly distribute the sugar and salt.

2. CUT the butter into 1/2-inch cubes. Use a little of the flour mixture to keep the butter pieces from sticking togeth- er.CHILL the cut butter cubes for 15 minutes.

3. PREPARE the ice water by filling a small bowl with ice cubes and adding water. STIR until the water is well-chilled.

4. PLACE the butter cubes in the food processor with the flour mixture. PULSE 4-5 times to cut the butter into the flour.The flour-butter mixture will be coarse with some pea-sized pieces of butter remaining. (Resist the urge to keep pulsing.)

5. ADD 2 tablespoons of the ice water by sprinkling on top of the flour and butter mixture. PULSE 2-3 times. CONTINUE adding ice water by the tablespoon pulsing after each addition until a rough dough is formed. Test the dough by pinching together – if it holds together, enough water has been added. If it crumbles apart, add another tablespoon of water. (Avoid adding too much water or pulsing too much.)

6. REMOVE the dough from the work bowl gathering it into a rough ball. FLATTEN the dough ball into a disk about a half-inch in thickness and wrap in plastic wrap.

7. Forming the Crostata: CHILL the wrapped dough disk for an hour or overnight.

8. REMOVE the dough from the refrigerator when ready to bake the crostata and let set for 10 minutes on the countertop while mixing the filling.

9. STIR the cornstarch and sugar together, then sprinkle over the fresh blueberries. Gently toss the fruit to distribute the cornstarch/sugar mixture. Set aside while finishing crust preparation.
10. ROLL the dough on a lightly floured surface into a 16-inch rough circle with about a 1/8- to 3/16-inch thickness.
11. TRANSFER the rolled dough to a baking sheet lined with parchment paper. The sides of the dough may temporarily drape over the edges.

12. PLACE the prepared blueberry filling in the center of the crust circle and spread into an even layer leaving a 2 to2-1/2 inch perimeter of crust free. FOLD the edges of the crust over the filling.

13. BEAT an egg with 1 teaspoon of water in a small bowl. BRUSH the egg wash on the crust’s surfaces.

14. SPRINKLE with coarse sugar. CHILL the crostata in the refrigerator for about 15 minutes while the oven preheats.

15. BAKE the crostata in a 400° oven for 20-25 minutes, checking after 15 minutes. The crust will develop a lovely golden brown color and the filling will be bubbling and slightly thickened. The filling continues to thicken as is cools.

16. SERVE warm or cooled to room temperature with a side of vanilla bean ice cream, or sweetened whipped cream.