Grilled Mahi-Mahi with Pineapple-Mango Salsa & Roasted Garlic Rice

Bold spices elevate sweet and flaky mahi-mahi in this satisfying dish. Add fresh pineapple-mango salsa, and a side of hearty, roasted garlic rice. Everyone at the table will be dazzled and very happy.

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Grilled Mahi-Mahi with Pineapple-Mango Salsa & Roasted Garlic Rice
Serves 4

Pineapple-Mango Salsa Ingredients:
1 cup fresh pineapple, diced
1 mango, diced
1/4 red onion, finely diced
1/2 small jalapeño, minced
1 lime, juiced and zested (reserve zest for the rice below)
1 tablespoon olive oil
1/2 cup fresh cilantro, chopped
1/2 teaspoon Kosher salt

Roasted Garlic Rice:
1 whole head garlic
2 tablespoons olive oil, divided
1 cup white rice
2-1/4 cups vegetable broth
1/2 teaspoon Kosher salt
1/4 teaspoon cumin Zest of one lime (from salsa ingredients above)

Mahi-Mahi Ingredients:
1 teaspoon smoked paprika
1/2 teaspoon Kosher salt
1/2 garlic powder
1/4 teaspoon black pepper
1/4 dried oregano
1/4 cayenne
2 tablespoons olive oil
1 lb mahi-mahi

Directions:
1. In a small bowl, combine all of the salsa ingredients, stirring gently to incorporate. Cover and set aside.

2. Preheat an outdoor grill to medium high heat. Slice 1/2” off of the top of the garlic bulb to expose the individual cloves. Place the garlic bulb, cut side up, on a piece of aluminum foil and pour one tablespoon of the olive oil over the top of the exposed cloves. Wrap the garlic bulb in the foil and place on the grill, over indirect heat. Grill for 40 minutes until the cloves are browned and caramelized. Tip: Keep the foil opening facing UPRIGHT so the oil does not spill out.

3. While the garlic roasts, prepare the rice. In a fine mesh strainer, rinse the rice under cold water until the water is clear. In a medium-sized saucepan with a lid, add the vegetable broth, 1 tablespoon olive oil, salt, and cumin to the rice and bring to a boil. Once boiling, turn the heat to low and cover with the lid. Simmer the rice on low for 15-20 minutes, or until the rice grains become tender and the liquid has been absorbed. Remove the rice from heat, and let sit for 5 minutes.

4. In a small bowl, combine the paprika, salt, garlic powder, pepper, onion powder, oregano, and cayenne until blended. Rub the mahi-mahi with the olive oil and coat it evenly with the seasoning, covering as much of the surface area as possible.

5. Grill the mahi-mahi until firm, about 3-5 minutes on each side gently flipping with a fish turner so as not to damage or break the delicate fish. The internal temperature should be 145 degrees F.

6. Use a small seafood fork to remove the garlic cloves from the papery peel. Use a fork to fluff the rice and stir in the lime zest and the grilled garlic.

7. Serve the grilled mahi-mahi over a bed of rice and top with the pineapple mango salsa. Enjoy immediately.

Glazed Lemon Cake with Fresh Berries

Bright, citrusy lemon cake may just be the perfect way to celebrate moms and special mother figures in your life this weekend. Nothing feels quite as springy as this slightly sweet, beautifully dense, zesty cake adorned with a gorgeous drizzled glaze. Serve this wonderful cake with freshly macerated berries -- it's guaranteed to be a hit!

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Glazed Lemon Cake with Fresh Berries
Makes 1 Cake - Serves 10-12

CAKE INGREDIENTS:
1-3/4 cups granulated sugar
1/2 cup lemon zest (about 4 lemons)
1 cup (2 sticks) unsalted butter, softened
4 large eggs
2 tablespoons fresh lemon juice
1-1/2 teaspoons vanilla extract
3/4 cup plain Greek yogurt
1/2 cup full fat buttermilk
3 cups all-purpose flour, divided, plus more for dusting the bundt pan
1 tablespoon baking powder
1/2 teaspoon Kosher salt

GLAZE INGREDIENTS:
2-1/3 cups powdered sugar, plus 1 additional tablespoon for dusting
3 tablespoons freshly squeezed lemon juice

TOPPINGS:
1 cup strawberries, stems removed and halved
1/2 cup blueberries
1/2 cup raspberries
2 tablespoons granulated sugar

DIRECTIONS:

1. Preheat the oven to 350°F. Grease and flour a 12-cup bundt pan, tapping out any excess flour as needed.

2. In a medium bowl, add the sugar and lemon zest. Rub the zest and sugar together with your fingers to release the oils of the lemon zest until the sugar is quite fragrant and slightly damp, about 1 minute.

3. In a stand mixer outfitted with the paddle attachment, cream the butter and the infused sugar together on medium-high speed until the mixture is fully incorporated, about 3-5 minutes. Scrape down the sides of the bowl as needed, to ensure even mixing.

4. Reduce the speed to low and slowly add the eggs, lemon juice, vanilla extract, Greek yogurt, and buttermilk until ingredients are evenly combined.

5. In a separate bowl, sift the flour, baking powder, and salt. Stir until evenly distributed. Gradually add the dry ingredients to the wet ingredients, mixing on medium speed until fully combined.

6. Pour the lemon batter into the prepared bundt pan, using a spatula to smooth the top surface. Bake for 50-60 minutes until the cake is golden brown and a knife comes out mostly clean when inserted, displaying only a few soft, lingering crumbs.

7. While the cake bakes, macerate the strawberries, blueberries, and raspberries by combining them in a small bowl and tossing with the sugar. Set aside.

8. Once fully baked, cool the cake in the pan on a cooling rack for about 15 minutes, then carefully flip the bundt pan onto the wire rack. Allow the cake to cool completely before adding the glaze.

9. Make the glaze by combining the powdered sugar and lemon juice in medium bowl and whisking until smooth. Drizzle the glaze over the cake and let stand for about 15 minutes to allow the glaze to set.

10. Slice and serve with the fresh berries.This tangy, dense cake is lovely when paired with coffee or tea at breakfast, or when served as the perfect ending to any meal. Leftover cake can be stored wrapped well, and at room temperature for up to 5 days.

Mushroom, Gruyère & Thyme Tart

Nutty-flavored Gruyère and sautéed crimini and shiitake mushrooms find the perfect home nestled atop a homemade crust in this satisfying tart. Enjoy it for a savory breakfast, or cut a slice and serve alongside a fresh salad for dinner. No matter when it's consumed, you'll be hard pressed to stop at a single piece!

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Mushroom, Gruyère & Thyme Tart
Makes one tart

Crust Ingredients:
2 cups all purpose flour
1/3 cup finely grated Parmesan
1 teaspoon Kosher salt
1 cup unsalted butter (2 sticks), chilled
1/4 cup ice water, plus 1-2 additional tablespoons (as needed)

Filling Ingredients:
1 tablespoons olive oil
3 tablespoons butter, divided
1 red onion, thinly sliced
2 cloves garlic, minced
1-1/2 lbs assorted mushrooms (such as crimini, shiitake, and oyster), cleaned and thinly sliced
1/2 teaspoon Kosher salt
1/4 cup Marsala wine
1 tablespoon fresh thyme
2 eggs
1/3 cup half-and-half
4 oz. Gruyère cheese, grated
2 oz. Parmesan, grated
Mixed baby greens (for serving)

1. Make the crust by whisking together the flour, Parmesan, and salt. Cut the cold butter into 1/4" slices and gradually add it to the flour mixture, tossing often to coat, breaking the butter into smaller pieces while mixing. Gradually add the ice water into the flour mixture, about 1 tablespoon at a time, tossing to obtain an even consistency. The dough will be shaggy with small pieces of butter evident.

2. Knead the dough a couple times just until it comes together to make a ball. Flatten the ball into a disc roughly 1" thick and wrap it in plastic wrap. Chill the dough in the refrigerator for at least one hour or overnight.

3. In a large skillet, heat the olive oil and 1 tablespoon butter together over medium heat. Add the onion and cook, stirring often until the onion begins to brown, roughly 10 minutes. Transfer the cooked onion to a large mixing bowl and set aside.

4. In the same skillet, heat the remaining 2 tablespoons of butter and add the garlic, cooking for about 1-2 minutes, or until nicely fragrant. Add the sliced mushrooms and salt, and cook, stirring occasionally, until the pan begins to become dry and the mushrooms begin to brown, about 13-15 minutes.

5. Add the Marsala wine to the mushrooms and cook until no liquid remains, about 5-7 minutes. Add the fresh thyme and cook for another minute. Remove from heat and set aside.

6. Preheat the oven to 375°F. Combine the mushrooms with the onions and stir in the eggs, half-and-half, Gruyère, and Parmesan. Pour the filling into the chilled tart crust, and bake in the oven for 35-45 minutes, or until the crust is golden and the egg has set.

7. Slice and serve immediately. Pair with a side of mixed baby greens.

Raspberry Scones

Fresh raspberries burst with flavor in these scones! The bright berry flavor marries perfectly with the lemon zest and sweet lemon glaze. With a food processor, these scones are mixed quickly, and are ready-to-eat in just a few minutes -- fresh-baked from the oven!

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Raspberry Scones
Makes 8 scones

Fresh raspberries burst with flavor in these scones! The bright berry flavor marries perfectly with the lemon zest and sweet lemon glaze. With a food processor, these scones are mixed quickly, and are ready-to-eat in just a few minutes -- fresh-baked from the oven!

Ingredients:
2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, extra cold and grated
1 cup fresh raspberries, washed and dried well
1/2 cup cream
1/2 cup sour cream
2 large eggs (one egg for the scone dough, one egg whisked to brush the tops of the scones)
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 teaspoon lemon juice

Glaze Ingredients:
3/4 cup confectioners’ sugar, sifted
2-3 tablespoons fresh lemon juice
Additional lemon zest for garnishing, (optional)

Directions:

1. Preheat oven to 425°F.

2. Measure all of the dry ingredients (flour, sugar, baking powder, baking soda, and salt) into a large bowl. Mix dry ingredients well so that all elements are evenly distributed across the mixture. If mixing the scones by hand, a whisk or broad spatula will accomplish the job easily. If mixing with a food processor, pulse the dry ingredients a couple of times to mix the dry components.

3. Grate very cold butter with a coarse grater. If mixing scones by hand, the butter may be incorporated into the flour by (1) using a pastry blender, (2) employing two knives in a scissors motion, or (3) by hand with a quick pressing motion. If mixing with a food processor, add the grated butter to the flour mixture in the work bowl. Pulse a few times until a coarse crumb results.

4. Add the dry ingredients to a large mixing bowl. Add, by hand, the raspberries (washed and well-dried) and lemon zest to the dry mixture, and stir until evenly distributed.

5. Mix the wet ingredients together. In a medium bowl, whisk together the cream, sour cream, one egg, lemon juice, and vanilla extract until well-combined. From here, we suggest mixing the scones by hand.

6. Add the liquid all at once to the dry ingredients. Mix using a folding motion with a large spatula. Do not over mix; the dough will be shaggy in character. Turn the dough and scraps out onto a lightly-floured working surface.

7. Using a light touch, bring the dough and loose scraps together, and gently gather into a single mass. Push the dough around a bit, folding it over 5-6 times. That’s it, no more. Too much kneading will activate the gluten in the flour and result in a tougher scone. Use just enough flour to keep things from sticking, but as little excess as possible.

8. Pat the dough into a circle with a thickness of about 3/4-inch to 1-inch. Use a pastry or dough cutter to cut the dough into 8 even wedges. Beat the second egg in a small dish and then brush the egg wash on the scones. Place the scones a few inches apart on a parchment-lined baking pan on the middle rack of the oven – if too low, the bottoms may darken; if too high, the tops may brown too quickly. Bake for 13-15 minutes or until the internal temperature of the scones reaches at least 182° F.

9. While the scones cool on a cooling rack, whisk the glaze ingredients together, by adding the lemon juice slowly until a good drizzling consistency is achieved. Use a whisk to drizzle the lemon glaze on the cooling scones. If desired, sprinkle additional lemon zest on top of the glazed scones. Enjoy while still slightly warm. (Go ahead and add a dose of butter to the warm insides!)

Roasted Carrots with White Bean Puree and Crispy White Beans

Looking for a creative carrot side dish? Enjoy these beautifully roasted carrots dressed with a honey-lemon drizzle and served on a smear of white bean purée. If you’re feeling fancy, finish off the dish with fresh dill and a garnish of crispy white beans for a little extra crunch. Best carrots ever!

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Roasted Carrots with White Bean Puree and Crispy White Beans
Serves 4 - 6

Crispy White Bean Ingredients:
1 can (14.5 oz) white beans
2 tablespoons olive oil
1/4 teaspoon Kosher salt
1/4 teaspoon freshly cracked black pepper
Zest of one lemon

Roasted Carrot Ingredients:
1 pound carrots, cut in half lengthwise (we used whole heirloom baby carrots with stems)
1/2 teaspoon Kosher salt
1/2 teaspoon cracked black pepper
2 tablespoons olive oil
4 tablespoons butter
1 tablespoon fresh lemon juice
2 tablespoons honey
Dill, for garnish

White Bean Puree Ingredients:
1 can (14.5 oz) white beans
2 tablespoons olive oil
1 clove garlic
1 tablespoon tahini
Kosher salt, to taste
Cold water, as needed to thin

Directions:

1. Preheat the oven to 425°F.

2. Prepare the crispy white beans. Rinse the beans, then lay to dry on a clean kitchen towel or paper towel. Pat the beans until very dry, then toss with olive oil, Kosher salt, pepper, and lemon zest. Bake in a single layer on a parchment-lined sheet pan for 20-25 minutes, or the until beans have turned crispy. Stir halfway through baking.

3. While the beans roast, prepare the white bean purée. In a food processor, purée one can of white beans with one clove garlic, two tablespoons of olive oil, and tahini. Taste the purée, and salt to your desired level. Blend until very smooth, adding a few tablespoons of cold water to thin, as needed.

4. Prepare the carrots. Wash, peel, and cut the carrots lengthwise.

5. Drizzle the carrots with olive oil, and season well with Kosher salt and pepper.

6. Place the carrots in a single layer of a sheet pan, and roast the carrots for 10 minutes.

7. While the carrots are roasting, prepare the lemon-honey glaze. Melt the butter in a small dish, and then mix with the lemon juice and honey until well combined.

8. After 10 minutes, take the carrots out of the oven and drizzle with the lemon-honey mixture, then return to the oven for another 10 minutes, or until the carrots are roasted to your desired level of tenderness.

9. Once the carrots have roasted, prepare a serving dish or individual plates with a smear of the white bean purée. Add the roasted carrots, and garnish with fresh dill and the crispy white beans.

Crunchy and Creamy Chicken Salad

Everyone has a favorite way to make chicken salad! Our version uses some classic additions: crunchy celery, sweet grapes, and a creamy dressing. Serve this delicious chicken salad in a sandwich, atop a lettuce wrap, or simply with crackers. A delicious lunch is served!

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Crunchy and Creamy Chicken Salad
Serves 4 - 6

Ingredients:
2 pounds chicken breast (or about 3 chicken breasts)
3 tablespoons butter
3 slices of lemon
3 celery ribs, diced (about 1 cup)
3 green onions, sliced (about 1/2 cup)
1 cup red grapes, halved
1/2 cup walnut pieces

Dressing Ingredients:
1/2 cup mayonnaise
1/4 cup plain Greek yogurt
2 tablespoons fresh lemon juice
2 tablespoons stone ground mustard
2 tablespoons sugar
1 teaspoon Kosher salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/2 teaspoon poppy seeds
Pinch of cayenne pepper

For Serving:
Sliced bread or croissants
Lettuce leaves

Directions:
1. Preheat the oven to 400°F. Place the chicken breasts on a sheet of aluminum foil. Sprinkle the chicken with Kosher salt and pepper. Top each breast with a tablespoon of butter and a slice of lemon. Fold the foil into a packet sealing the chicken inside. Place the packet inside of a baking dish. Bake until the chicken is cooked to 165° F, about 15-20 minutes.

2. While the chicken bakes, prepare the celery by trimming and dicing. Slice the green onions, halve the grapes, and measure out the walnut pieces.

3. Mix all of the dressing ingredients together in a medium-sized bowl. Whisk until combined.

4. Once the chicken has reached 165°F, remove from the oven and let rest for 10 minutes. Once the chicken has reabsorbed its juices, dice into 1/4-inch pieces. Place the diced chicken in a large bowl.

5. Let the chicken cool, then mix with the celery, green onions, grapes, and walnuts. Add the dressing and mix until evenly coated. Taste, and adjust seasonings and mix-ins to your preference. Let the chicken salad sit for about 30 minutes to allow the flavors to blend together.

6. Serve on bread or croissants with a crisp lettuce leaf.

Creamy Cauliflower Chowder

Put a comforting, warm bowl of cauliflower, corn, and bacon chowder on the menu tonight! Packed with veggies and topped with an array of delicious garnishes, this is one of our favorite winter soups. Warm, hearty, and creamy -- this soup is sure to become a family favorite.

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Creamy Cauliflower Chowder
Serves 4 - 6

Ingredients:
4 slices bacon, cooked and reserved for garnish
1 onion, diced
2 cloves garlic, minced
4 stalks celery, diced
4 carrots, sliced
3 tablespoons flour
2 bay leaves
3 sprigs of thyme
Pinch of cayenne
1/2 tsp Kosher salt, more to taste
1/2 tsp black pepper
4 cups chicken broth
1 head cauliflower, cut into bite-sized pieces
2 cups frozen corn
1-1/2 cups half-and-half
Kosher salt and pepper, to taste
1 cup sharp cheddar, for garnish
4 green onions, sliced for garnish

Directions:

1. Fry the bacon in a Dutch oven or large soup pot. Drain on a paper towel, crumble and set aside until time to garnish the soup. Remove all but two tablespoons of bacon grease.

2. Prepare the vegetables by slicing and dicing. Sauté the onion, celery, and carrots in the remaining bacon grease. Add the garlic and continue to sauté until the onions are translucent and soft. Sprinkle the flour over the sautéed veggies and stir while cooking for about two minutes.

3. Add the chicken broth and diced cauliflower. Add the bay leaves, thyme, cayenne, salt, and pepper. Bring to a boil, then simmer until the cauliflower is fork tender, about 15 minutes. Remove the bay leaves and thyme stems.

4. Once the cauliflower is tender, scoop about two cups of the soup carefully into a blender and then blend until very smooth. Add the pureed mixture back to the soup to help thicken the chowder.

5. Add the corn, and half-and-half. Simmer for another 5-10 minutes or until the soup is thickened and warm throughout.

6. Serve with garnishes of crumbled bacon, green onion, and cheddar cheese.

Lobster Mac and Cheese with a Crispy Shallot Herbed Crust

Elevating a classic dish always results in something to celebrate! This extra special lobster mac and cheese features nutty cheeses and sweet lobster. The combo creates a reliably, award-winning pasta bake. Indulgent, yet approachable, this dish deserves to be shared with those you love!

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Lobster Mac and Cheese with a Crispy Shallot Herbed Crust
Serves 4-6

INGREDIENTS:
1 lb cavatappi pasta
1/2 lb large cold-water lobster tails (about 4 lobster tails)
3/4 cup butter, melted, plus 4 tablespoons butter, divided
1 yellow onion, finely diced
4 cloves garlic, minced
6 tablespoons flour
1/2 cup vegetable broth
3 cups whole milk, room temperature
1/2 cup half-and-half, room temperature
4 cups shredded cheddar cheese (roughly 12 oz)
2 cups shredded Gruyère cheese (roughly 6 oz)
1 cup shredded parmesan cheese, plus 1/4 cup (roughly 4 oz)
1-1/2 teaspoons Kosher salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon mustard powder
1/2 teaspoon nutmeg
1/4 cup vegetable oil (for frying)
2 shallots, peeled and thinly sliced into rings
1/2 cup Panko breadcrumbs
Flat leaf parsley

DIRECTIONS

1. Preheat the oven to 450°F. Cut the just thawed lobster tails in half vertically (butterfly method). Place the tails on a baking sheet and brush them with 2 tablespoons melted butter. Bake the lobster tails for 10-15 minutes until the meat is firm and just opaque. Remove the lobster tails from the oven, and reduce the oven heat to 375°F. Remove the meat from the shells, and roughly cut the lobster tails into 1" pieces.

2. Bring a large pot of water to boil. Add a dose of salt and cook the pasta until al dente according to package instructions.

3. In a large saucepan over medium heat, melt 3/4 cup butter. Add the onion and cook for about 5 minutes, or until soft and translucent. Add the garlic and sauté for another 30 seconds. Add the flour into the butter, garlic, and onion mixture and continuously whisk for 3 minutes, or until barely golden. Gradually whisk in the broth.

4. While continuing to whisk, slowly add the milk and the half-and-half. Bring the mixture to a low simmer over medium heat and continue stirring and cooking until the sauce is thick and smooth. Remove the saucepan from heat and stir in the cheddar cheese, Gruyère, 1 cup parmesan, salt, pepper, cayenne, paprika, mustard powder, and nutmeg. Stir until the cheese melts and all ingredients are fully combined.

5. Gently stir in the cooked pasta and the lobster pieces. Transfer all to a greased 9 x 13 baking dish.

6. In a small saucepan, melt 2 tablespoons butter over low heat. Add the breadcrumbs and stir until well-coated with the butter and lightly toasted. Sprinkle the breadcrumbs and remaining parmesan cheese over the top of the pasta and bake until golden and bubbling, roughly 20-25 minutes.

7. While the lobster mac and cheese bakes, in a small saucepan over medium-high heat, heat the vegetable oil and shallots until the oil begins to bubble, about 5 minutes. Reduce the heat to low and cook for another 4-5 minutes, or until the shallots are golden brown. Use a slotted spoon to remove the shallots from the oil, and let them drain on a paper towel-lined plate. Chop the shallot into small pieces as needed.

8. Top the lobster mac and cheese with the crispy shallots and the flat leaf parsley. Serve immediately. 

Creamy Skillet Chicken with Peppers and Spinach

This creamy and rich skillet chicken dinner is what pan sauce dreams are made of! The red peppers and spinach offer a healthy serving of veggies and a bright pop of color to the plate. Serve this easy skillet chicken over a bed of orzo pilaf for a satisfying supper.

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Creamy Skillet Chicken with Peppers and Spinach
Serves 4 - 6

Ingredients
6 thinly-cut chicken breasts (or 3 breasts butterflied and then cut in half)
1/2 cup all-purpose flour
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
2 tablespoons butter2 tablespoons olive oil
2 tablespoons shallots, finely minced
2 cloves garlic, minced1 red pepper, thinly sliced
1/4 cup dry white wine1 cup chicken stock
1 cup whipping cream
3 ounces fresh spinach

Orzo Pilaf
2 tablespoons shallot, minced
1/2 small onion, minced
2 tablespoons butter
1-1/2 cup orzo
1/2 teaspoon Kosher salt
3 cups chicken broth
1/4 cup Parmesan cheese, grated

Directions

1. In a large Dutch oven, warm the olive oil over medium heat. If you are using whole chicken breasts, butterfly and then cut them in half to make thinly-cut pieces. Or skip this step and purchase thin chicken breast cutlets.

2. In a shallow bowl, mix the flour, salt, pepper, and cayenne. Dredge each chicken breast in the flour mixture until lightly coated. Add additional pepper after dredging, if desired.

3. Heat a large skillet over medium-high heat. Add 2 tablespoons of the butter and 2 tablespoons of olive oil and allow to melt and heat.

4. Place the coated chicken breasts in the hot skillet. Allow the chicken to cook on the first side until golden. Turn, and cook the second side until also golden brown and the chicken is cooked through. Cook the chicken until the internal temperature reaches 165°F. The thinly-cut pieces should cook fairly quickly. Cook the chicken breasts in batches, as needed depending on the skillet’s size.

5. Place the finished chicken on a heat tolerant plate, and place in a 200°F oven to keep warm while the remaining cutlets are sautéing and while the sauce is made.

6. Mince the shallot and garlic, and slice the red pepper. In the same skillet used for cooking the chicken breasts, sauté the shallots for 1 minute. Add additional olive oil for sautéing the shallots, if needed. Add the red pepper and cook until they are softened. Add the garlic and sauté an additional minute, or until the garlic is fragrant.

7. Deglaze the pan by adding the white wine to the skillet. Stir and scrape up the browned bits, also known as fond. The fond will add flavor to the sauce. Add the chicken stock and cream and reduce the heat to a simmer. Allow the juices to reduce by half or until the sauce has thickened.

8. Add the spinach and stir until just wilted.

9. Plate the warm chicken breasts and ladle the sauce on top. Serve with a side of orzo pilaf, potatoes, or roasted broccoli.

Orzo Pilaf

1. In a saucepan over medium-high heat, sauté the shallot and onion in butter until translucent

2. Add the orzo and salt. Stir and heat for a few minutes, then add the chicken broth.

3. Bring to a simmer, then turn to low and cover for 13-15 minutes or until the orzo is cooked to al dente. If needed, remove the lid and continue to stir until all excess liquid is absorbed.

4. Stir in the Parmesan cheese and serve hot.

Roasted Root Vegetable and Farro Bowl with a Walnut Vinaigrette

A medley of hearty, winter root vegetables are roasted to perfection in this colorful bowl packed with healthy nutrients -- all without sacrificing flavor! Paired with chewy, nutty farro, and drizzled with a warm, walnut vinaigrette, this bowl makes for a powerful meal that’s perfect for kickstarting the New Year!

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Roasted Root Vegetable and Farro Bowl with a Walnut Vinaigrette
Makes 4 bowls

Bowl Ingredients:
4 cups vegetable stock
1 cup uncooked farro
1 fennel bulb, stalks removed
1/4 red cabbage
4-5 rainbow carrots
1 parsnip
1 turnip
10 fingerling potatoes
3 golden beets
3 tablespoons olive oil
2 stalks celery
1 sweet red apple
1/4 cup dried cranberries
1/4 cup unsalted almonds

Walnut Vinaigrette Ingredients:
2 cloves garlic, minced
1 small shallot, finely chopped
1/2 tablespoon fresh lemon juice
1/4 cup walnut oil
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar
1 tablespoon olive oil
1 tablespoon honey
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper

Garnish:
Flat leaf parsley

Directions:

1. Preheat the oven to 400°F. Bring the vegetable stock to a boil in a medium saucepan over medium-high heat. Add the farro, stir, and boil for 5 minutes, stirring often so that the farro does not stick to the pan. Cover and reduce the heat to low, and simmer. Continue to stir frequently until the farro is tender and the stock has been absorbed, roughly 60 minutes. Remove the farro from heat, drain any excess liquid, and let stand, covered, until ready to serve.

2. Meanwhile, prepare the vegetables for roasting. Slice the fennel and red cabbage into thin wedges. Peel and slice the carrots and parsnip on the bias. Slice the turnip. Halve the potatoes. Peel and cube the beets.

3. Spread the prepped vegetables on a rimmed sheet pan, drizzle with olive oil, and bake for 40 minutes, tossing halfway through until vegetables have been have been cooked to tenderness and have begun to brown.

4. While the vegetables and farro are cooking, whisk together all of the dressing ingredients in a wide-mouthed jar. Set aside.

5. Wash and dice the celery, and core and cube the apple. Toss the apple, celery, cranberries, almonds, and half of the dressing in with the farro. Top the farro with the roasted vegetables, and drizzle with the remaining dressing.

6. Garnish with flat leaf parsley, and add additional salt and pepper to taste.

Beef Tenderloin with a Peppercorn Cream Sauce

Our take on this roasted beef tenderloin features the tenderest of meat cuts and complements it with a dreamy peppercorn cream sauce. A very special holiday entrée, this recipe is a showstopper with it’s spectacular presentation and top-notch delivery of flavor. With a few simple preparation steps and a digital thermometer, a perfectly roasted beef tenderloin is easy to achieve for any special occasion.

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Beef Tenderloin with a Peppercorn Cream Sauce
Serves 6

BEEF TENDERLOIN INGREDIENTS:
1 (3 lb) beef tenderloin roast
Kosher salt (1/2 teaspoon per pound of beef)
Freshly ground black pepper (1/4 teaspoon per pound of beef)
1 tablespoon fresh rosemary leaves, minced
1 tablespoon fresh thyme leaves, minced
2 tablespoons vegetable oil

PEPPERCORN CREAM SAUCE INGREDIENTS:
4 tablespoons butter1 cup minced shallots
1/2 cup brandy
1 tablespoon whole peppercorns, coarsely crushed with a mortar and pestle
2 cups beef stock
2 cups heavy whipping cream
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce

DIRECTIONS:
1. Bring the beef to room temperature for about 20 minutes. Meanwhile, preheat the oven to 400° F.
2. Tie the beef tenderloin with butcher's twine to ensure even roasting. Generously season the beef with the kosher salt, pepper, rosemary, and thyme.
3. In a large, heavy-bottomed pan, heat the vegetable oil and sear the beef on all sides until well-browned.
4. Prepare the roasting pan by placing a wire rack over the roasting or sheet pan. You can cover the sheet pan with aluminum foil for even easier clean-up. Place the seared beef on top of the wire rack.
5. Roast in the oven for 30-35 minutes or until the internal temperature reached 120°F for medium rare.
6. While the tenderloin roasts, prepare the sauce. In the skillet or sauté pan used to sear the tenderloin, remove excess oil, but leave any browned bits of fond from searing the beef. This fond will help season the sauce. Melt the butter. Add the minced shallots and sauté until tender, about 5 minutes.
7. Add the brandy, and cook until it reduces completely. Then, add the crushed peppercorns and the beef stock, and boil until reduced by half the volume.
8. Add the heavy whipping cream ad lower to a simmer. Simmer uncovered for about 10-15 minutes, stirring occasionally to allow the flavors to blend. Simmer the sauce until it reduces to about 2 cups.
9. Finish the sauce by stirring in the lemon juice, Dijon mustard, and Worcestershire sauce.
10. Let the roast rest on a cutting board for 10 minutes to allow the juices to reabsorb and distribute throughout the meat. Slice the beef and serve with the sauce.

Cinnamon Almond Dutch Letters

When we want to make something a little special for the holidays, we reach for our Dutch letter recipe. This flaky, sugary pastry wrapped around a cinnamon almond filling pairs perfectly with a cup of coffee. The sweet morsels beg to be enjoyed often, and prove great for gifting. Keep this recipe at the front of your holiday recipe folder!

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Cinnamon Almond Dutch Letters
​Makes 16 pastries

Ingredients - Almond Filling
​1 cup water
​1-1/2 cups almonds
​1-1/2 cups confectioners' sugar
​1/4 teaspoon salt
​1/2 teaspoon cinnamon
​1/4 teaspoon nutmeg
​1/3 cup granulated sugar
​3/4 cup packed brown sugar
​2 egg whites
​1-1/2 teaspoons almond extract

Ingredients - Pastry Dough
​4-3/4 cups all-purpose flour
​1/2 teaspoon salt
​2 cups cold butter, plus
​2 tablespoons, cut into 1/2" slices
​1 egg, beaten
​1 cup ice water
​1/4 cup coarse sugar
​1/4 cup whole milk

Directions - Almond Filling
​1. Start by blanching the almonds. Boil 1 cup of water. Place the almonds in a medium bowl. Once the water is boiling, pour the boiling water into the bowl, just covering the almonds. Soak the almonds for 1 minute, then strain the almonds through a colander and rinse with cold water until the almonds are cool. Pour almonds onto a paper towel-lined plate and pat dry. Remove the almond skins by pinching one end of the almond (the nut should slip out of the skin easily). Remove and discard all of the almond skins. Let the almonds dry. (If you want to skip this step, substitute the same quantity of almond flour/meal.

2. Place the blanched and dried almonds in a food processor. Cover, and process the almonds until smooth. Add the confectioners' sugar, salt, cinnamon, and nutmeg and blend until combined. Add the egg whites and almond extract, and process until smooth. Transfer to a small bowl and stir the granulated sugar and brown sugar in with the almond mixture until combined.

3. Remove the almond paste from the food processor, scraping the sides. Wrap the paste in plastic wrap and refrigerate until ready to use.

Directions - Pastry Dough
​1. In a large mixing bowl, mix together the flour and salt. Add the butter slices to the flour and toss to ensure the butter pieces are coated and not sticking together.

2. In a small mixing bowl, use a fork to combine the egg and ice water. Pour the egg mixture into the flour mixture and use a wooden spoon to combine. The flour will still be somewhat dry and the butter will retain its shape.

3. Turn the dough onto a lightly floured surface and knead the dough to form a ball. Repeat this about 5 times. Once kneaded, form the dough into a rectangle.4. Using a lightly floured rolling pin, roll the dough into a 15 x 10-inch rectangle. Fold the two shorter sides into the center of the rectangle to meet each other and then fold the rectangle at the center crease, creating 4 layers.

5. Roll out and fold the dough again in the same way. Then wrap the dough in plastic wrap and chill in the refrigerator for 20 minutes. Once chilled, repeat the same rolling and folding steps 2 more times. Chill again for another 20 minutes until ready to prepare the Dutch letters.

6. Use a knife to cut the dough into 4 equal pieces. Wrap 3 of the pieces in plastic wrap and chill in the refrigerator. Roll the remaining piece onto a lightly floured surface to form a 12 x 10-inch rectangle. Use a sharp knife to cut the rectangle of dough into 4 equal 2.5 x 12-inch rectangles.

7. Form the almond filling into a rope approximately 11" long and 1/2" thick and place it along the center of a strip of dough. Roll the strip lengthwise and use a pastry brush to brush the edges with milk. Pinch the edges to seal, leaving the ends open. On an uncreased baking sheet, place the strip seam side down and shape it into an "S." Use a pastry brush to lightly brush the top with milk and sprinkle with the coarse sugar.

8. Repeat this process until all of the letters have been prepared.

9. Place letters seam side down on ungreased baking sheets. Bake in a preheated oven at 375°F for 25 minutes or until letters are golden. Remove from the oven and cool on cooling racks. 

Turkey Roulade with Sausage Stuffing

A turkey roulade is an attractive alternative to roasting a whole turkey for the holidays (or any time!). Still sized for a crowd, this recipe requires a fraction of the time to roast, and is filled with savory deliciousness! Assembling the roulade takes a bit of patience, but it is easier than one might think. Get ready to dazzle your family and friends with moist, flavorful turkey this year!

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Turkey Roulade with Sausage Stuffing
Serves 6-8

Sausage Stuffing Ingredients:
2 tablespoons butter
1 cup diced onion
1 cup diced celery
1 pound sweet Italian sausage
2 tablespoons fresh sage, minced
1 tablespoon fresh rosemary, minced
1/4 teaspoon Kosher salt
1/4 teaspoon pepper
1 cup Panko bread crumbs
1/2 to 1 cup chicken broth

Turkey Ingredients:
2 boneless, skinless turkey breasts (about 3 pounds total) pounded very flat with a meat pounder
2 tablespoons butter, melted
1/4 teaspoon Kosher salt
1/4 teaspoon pepper
2 cups chicken broth
Kitchen twine for tying

Gravy Ingredients:
2 tablespoons butter
2 tablespoons flour
1 large shallot, (about 1/4 cup) minced
1/2 cup white wine
1-2 cups additional chicken broth (to add to roasting pan juices)
Salt and pepper, to taste

1. Prepare the Filling: In a large sauté pan, cook the onions and celery in two tablespoons of butter until softened and  translucent.

2. Add the sweet Italian sausage and cook until browned. Season the sausage and veggies with the rosemary, sage, Kosher salt, and pepper. 3. Stir in the Panko bread crumbs, and then add the chicken broth and fold together until just moistened.

4. Prepare the Turkey: Arrange the butterflied breasts in single layer on a large cutting board (or two) nested in a full  sheet pan.

5.Place a few layers of plastic wrap over the breasts. Use a meat mallet to flatten out the meat until it becomes a very large rectangle with an even thickness (about 1/4-inch to 1/3-inch thick).

6. Roll it Up! Spread the filling over the butterflied and pounded out breast in a single layer.

7. Roll the turkey and filling together lengthwise. Tie the turkey roll with kitchen twine about every two inches to keep the roll even and intact during roasting. You can tighten where needed with the kitchen twine to make a uniform roll-up.

8. Roast the Roulade: Preheat the oven to 350°F.

9.Rub 2 tablespoons of butter all over the rolled up breast and sprinkle with Kosher salt and pepper. Place the roulade on a rack over a sheet pan. Add 2 cups of chicken broth to the bottom of the pan. Bake until the center of each breast reads 165°F, about 40 to 45 minutes depending on the thickness of the roll.

10. Prepare the Gravy: Pour the roasting juices into a gravy separator or large bowl. Skim away most of the fatty layer leaving the rich roasting pan juices. Add additional chicken broth, if needed, to reach 2 cups of liquid. Set aside.

11. Meanwhile, melt the butter in a large skillet. Add the shallot, and sauté until translucent. Add the flour, and whisk until the roux turns a light brown. Add the fresh herbs and white wine; simmer until the wine reduces by half. Add one cup of the roasting juices, whisk, and simmer until the gravy starts to thicken. Continue to add a quarter cup of liquid at a time (up to an additional one cup) while continually whisking until the desired consistency is reached. Season with salt and pepper, to taste.

12. Slice and Serve: Once the turkey is roasted, let the roulade rest for 10 minutes before serving. Remove the kitchen twine, slice, and serve with the gravy.

Bread Pudding with Cherries and a Bourbon Cream Sauce

A classic, crowd-pleasing dessert, this bread pudding is embellished with cherries and a decadent bourbon cream sauce. Hands-down, this is our favorite way to transform bread into a custard-y sweet ending. A perfect way to celebrate the season!

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Bread Pudding with Cherries and a Bourbon Cream Sauce
Serves 6 - 8

Bread Pudding Ingredients:
1/2 cup dried cherries, soaked in 2 tablespoons of bourbon
6 cups bread cubes (8 thick slices or 1 loaf French bread), one or two day old bread works best!
1/4 cup butter
1/2 cup brown sugar
2 teaspoons vanilla extract
4 eggs
2 cups half-and-half
1 cup whole milk
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Bourbon Cream Sauce Ingredients:
2 cups heavy cream
1 tablespoon vanilla extract
1/4 cup sugar
1 tablespoon cornstarch dissolved in 1/4 cup bourbon
1 tablespoon butter

Directions:

1. Preheat the oven to 350°F. Grease a 9” x 13” (or equivalent) casserole dish with butter.

2. In a small bowl, soak the cherries in the bourbon for 30 minutes.

3. Cube the bread into 1-inch cubes. Spread on a sheet pan and bake for about 12 minutes until the bread is lightly toasted. Place the toasted bread into the greased casserole dish.

4. In a bowl, prepare the custard mixture. Melt the butter and then whisk in the brown sugar, vanilla extract, eggs, half and half, whole milk, cinnamon, nutmeg, and salt.

5. Pour the custard mix over the cubed bread, cover, and refrigerate for at least one hour, or until the bread has soaked up all of the liquid. Once the pudding is ready to bake, pour the bourbon-soaked cherries over the soaked bread. Tip: Ensure all cubes are well-soaked with custard while resting in the refrigerator. Gently stir or mix if, needed.

6. Preheat the oven to 350°F. Bake for 45-50 minutes or until the pudding is set in the center.

7. While the pudding bread bakes, prepare the bourbon cream sauce. In a saucepan, warm the cream, vanilla, and sugar until it begins to simmer. Whisk the cornstarch into the bourbon, then add it to the sauce. Heat on a low simmer until the sauce is thickened slightly. As the final step, stir the butter in until melted.

8. Serve the bread pudding with the sauce. We poured one cup (or about half) of the sauce over the whole batch of freshly baked bread pudding, and then served the remaining sauce on the side for those who are looking for an extra drizzle of sweetness!

Roasted Chicken with Lemon, Herbs, & Root Vegetables

Bright flavors enhance this deliciously roasted chicken! Lemon lends its magic in two ways – the juice and the flavorful peel. The pairing of fresh rosemary and thyme with the lemon completes the delicious flavor profile. The chicken stays juicy thanks to the compound butter tucked under the skin of the chicken. The complementary roasted root vegetables make this chicken dinner a hearty and warming autumn meal.

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Roasted Chicken with Lemon, Herbs, & Root Vegetables
Serves 4-6

Ingredients:

1 (5-6 pound) whole chicken
8 tablespoons (1 stick) butter, softened
2 sprigs rosemary, leaves removed and minced
2 tablespoons thyme leaves, stripped from the stem
1 large lemon, zested, halved and sliced
6 cloves garlic, crushed
2 teaspoons Kosher salt
1 teaspoon freshly ground pepper
1 onion, sliced in chunks
3-5 carrots, sliced on a diagonal
3 beets, sliced in half moons
1 sweet potato, halved and sliced in 1 to 2-inch slices
2 Yukon gold potatoes, halved and sliced
Olive oil for drizzling for roasting vegetables

Directions:

(1) Preheat the oven to 400°F. Prepare the chicken for roasting by removing any chicken parts stored in the neck and/or inner cavities. (Do not wash or rinse the chicken – experts say the process of washing the chicken can disperse bacteria around the kitchen; better to handle less and roast the chicken well.) Place the chicken, breast-side up in a heavy roasting pan that’s been generously oiled.

(2) In a small bowl, with a sturdy fork or spoon, or by using a hand mixer on low speed, mix the butter, rosemary, thyme leaves, zest of one lemon, salt, and pepper. 

(3) Separate the skin from the chicken in the breast area using a spoon or your fingers. Tuck in half the compound butter in these pockets under the skin. Place the lemon quarters and garlic cloves inside the chicken’s cavity. Tie the legs together using baking twine and tuck the wings under the chicken. Smear the remaining compound butter all over the outside of the chicken. Salt and pepper the outside of the chicken.

(4) Prep the roasting vegetables by slicing. Place the roasting vegetables in the pan and drizzle with a little olive oil. Rest the prepared chicken on top. Add the remaining lemon slices around the vegetables.

(5) Roast the chicken, uncovered, for 60-90 minutes. Continue roasting until the thickest part of chicken reaches 165°F. Loosely tent the top with aluminum foil if it is browning too quickly.

(6) Transfer the roasted chicken to a cutting board for carving, or to a platter if carving at the table.

Ricotta Gnudi with Brown Butter & Crispy Sage

Gnudi are on the menu tonight! Similar to gnocchi, gnudi are tender dumplings made with ricotta, semolina flour, egg yolks, salt, and Parmesan cheese. The light, pillows of flavor pair wonderfully with a simple brown butter sauce and crispy sage. These simple dumplings just might become this year’s fall favorite!

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Ricotta Gnudi Ingredients:
1 lb ricotta cheese
1 cup finely grated
Parmesan cheese
2 egg yolks, beaten
1 teaspoon Kosher salt
1 to 1-1/4 cups semolina flour, plus extra for rolling out

Directions:
1. Prepare the Ricotta Gnudi. Strain the ricotta with a piece of cheesecloth, or with a paper towel lining a strainer for about 5 minutes. Gently squeeze out any excess moisture, and place in a large bowl.
2. Add the Parmesan cheese, egg yolks, and salt to the strained ricotta, and stir until evenly combined.
3. Add 1 cup of the semolina flour into the ricotta mixture, and stir to combine until a loose dough ball is formed. If the dough appears too wet, add additional tablespoons of the semolina flour, up to a 1/4 cup, to reach a workable dough. (The consistency of the drained ricotta impacts how much semolina flour is needed.)
4. On a semolina-floured work surface, divide the dough in half. Gently cut each half in half again and form the four pieces into ropes, about 1-inch in diameter. The dough will be very tender and delicate, so work the dough with a light touch. Cut each rope into 1-inch long pieces. Place the cut gnudi on a parchment-lined baking sheet and refrigerate for at least one hour, or up to overnight.
5. Sizzle the Sage. Before the gnudi are ready to cook, prepare the brown butter sauce and the crispy sage
leaves. Melt the butter slices in a large skillet or braiser. Add the smashed garlic clove. Sizzle the sage leaves
until just crisp in the butter. Remove the sage leaves and let drain on a paper towel-lined plate. Remove the garlic and discard. Let the butter continue to heat until it turns a golden brown hue. Meanwhile, begin cooking the gnudi.
6. Cook the Gnudi. Use a large pasta pot and bring generously salted water to a gentle boil. Carefully add the fresh gnudi in batches, and boil for 1-2 minutes. Boil the gnudi in small batches taking care not to overload the pot. Avoid overcooking the gnudi -- they may begin to fall apart if cooked too long. Carefully scoop out the cooked gnudi with a slotted spoon or spider strainer, and place directly into the waiting brown butter.
7. Carefully stir the cooked gnudi until coated with the brown butter sauce. Add 1/4 cup reserved pasta water, as needed to ensure the sauce coats the gnudi. Taste the sauce and season with additional Kosher salt and pepper.
8. Serve the gnudi with a garnish of crispy sage leaves, and a generous dusting of finely grated Parmesan cheese.

Baingan Bharta (Spicy Indian Eggplant)

This beautiful, warming Punjabi eggplant dish is a true gift from Northern Indian cuisine. Smoky eggplant and spicy green chiles sing when simmered in a stew of juicy tomatoes and caramelized onion. Bright peas and toasty spices make it a perfectly satisfying fall meal.

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Baingan Bharta (Spicy Indian Eggplant)
Serves 4

Ingredients:
2 large eggplants
2 green chiles
8 cloves garlic
1 tablespoon butter
3 tablespoons olive oil, divided
2 medium onions, diced
2 teaspoons garam masala
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric
1/4 teaspoon cayenne
1-1/2" fresh ginger root, finely grated
5 small tomatoes, diced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup frozen peas, thawed

For Serving and Garnishing:
2 cups cooked jasmine rice, for serving
Fresh cilantro leaves
1 lemon, sliced

Directions:
1. Rinse and dry the eggplant and green chiles. Make 4 slits in each of the eggplants' skin and insert the garlic cloves, securing them firmly in place. Heat the eggplant and green chiles over an open flame until charred and beginning to collapse. Turning with tongs often to ensure an even char, about 10-15 minutes.

2. Transfer the green chiles and eggplant to a large glass bowl and seal with plastic wrap. Let rest for 10 minutes. When cooled, remove the eggplant from the bowl. Remove the garlic from the eggplant, finely mince, and set aside. Use your hands to remove the eggplant and green chile skins and use a fork to mash the eggplant into a pulpy consistency. Chop the green chiles, remove the seeds, and set aside. (To bake instead of char, halve the eggplant and lay cut side down, making slits and inserting the garlic the same way. Bake the eggplant and green chiles in the oven at 400°F on a foil-lined baking dish for 30 minutes until soft. Let cool and scoop out the eggplant flesh with a spoon, discarding the skin. Remove the green chile skin and discard. Chop the eggplant and the green chiles and set aside.)

3. Melt the butter in a skillet over medium low heat. Add 1 tablespoon olive oil and the diced onion; cook slowly for
about 20 minutes until the onions begin to brown and caramelize, stirring occasionally to keep them from sticking.

4. In a separate, large sauté pan or Dutch oven, toast the spices over medium-low heat by adding the garam masala, cumin, turmeric, and cayenne; cook for 2-3 minutes, stirring often. Spices should begin to smell fragrant. Add remaining 2 tablespoons olive oil, grated ginger, and the chopped garlic to the spices. Turn the heat to medium and continue to cook for 2 more minutes. Add the tomatoes, salt, and pepper and cook for another 5 minutes until the tomatoes become softened.

5. Add the eggplant, chiles, and caramelized onion to the tomato mixture and cook for 3-4 minutes over medium heat until flavors begin to meld. Add the peas and cook for an additional minute.

6. Season the eggplant dish with additional salt and pepper to taste. Garnish with cilantro and lemon, and serve over freshly cooked jasmine rice.

Roasted Sausage & Veggies with Creamy Polenta

This easy dinner comes together quickly with the help of a simple sheet pan -- perfect for a busy weeknight! Use this basic recipe as a starting point for becoming a pro at “sheet pan cooking,” then get creative. A sausage and veggie sheet pan combo is easily adaptable to whatever ingredients you have on hand. We used sweet Italian sausage, but this would work with nearly any kind of sausage and veggie combo. Once the sheet pan is in the oven, cook the creamy polenta, and voila! dinner is served!

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Roasted Sausage & Veggies with Creamy Polenta
Serves about 4

Sheet Pan Ingredients:1 yellow bell pepper, sliced
1/2 red onion, sliced
2 small zucchini, halved and sliced
8 oz cherry tomatoes, halved
1 bunch purple kale, de-stemmed & torn into bite-sized pieces
5 links sweet Italian sausage, sliced diagonally in half

Seasoning for Sheet Pan:1/4 cup olive oil
1 teaspoon oregano
1 teaspoon basil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground pepper

Creamy Parmesan Polenta Ingredients:Makes about 4 cups cooked polenta
2-1/2 cups water
2 cups whole milk
1-1/2 teaspoons table salt
1 cup polenta (1 cup medium-to-coarse ground yellow cornmeal)
2 tablespoons butter
3/4 cup shredded Parmesan cheese

Directions:
1. Preheat the oven to 425°F with one rack about 4 inches from the broiler and another in the center position.
2. Prepare the veggies for the sheet pan. Slice the peppers, onions, and zucchini. Halve the tomatoes. Add the peppers, onions, zucchini, and tomatoes to a large bowl.
3. Drizzle the olive oil over the prepared vegetables. Then, mix the spices: oregano, basil, paprika, garlic powder, cayenne, Kosher salt, and pepper in a small bowl. Toss the vegetables with the spice mixture evenly until coated.
4. Spread the seasoned vegetables in a single layer across the two sheet pans allowing space around each item to ensure the vegetables roast instead of steam.
5. Halve the sausages, and add to the sheet pans.
6. Bake at 425°F for 20 minutes. Rotate the pans, if needed.
7. Meanwhile, while the sheet pan is baking, wash, de-stem and prep the kale into bite-sized pieces. Massage the kale with 1 tablespoon olive oil and a sprinkle of Kosher salt.
8. Also, while the sheet pan is baking, prepare the polenta. Boil the water, milk, and salt in a medium saucepan over medium heat. Pour in the cornmeal while constantly whisking. Reduce the heat to medium-low and continue to whisk until the cornmeal is incorporated, roughly 5 minutes.
9. Using a wooden spoon, stir until the polenta is thick and creamy, about 15-30 minutes. Add the butter and cheese and stir until melted.
10. After the sheet pan roasts for about 20 minutes, toss the vegetables and turn the sausages. Add the prepped kale, then roast for an additional 5-10 minutes or until all of the vegetables are cooked to your desired level of tenderness. To ensure that the pork sausages are fully cooked, check their internal temperature; it should reach 160°F.
11. Enjoy the roasted veggies and sausages with a serving of the creamy Parmesan polenta.

No-Bake Blueberry Cheesecake

This no-bake blueberry cheesecake is the perfect, cool dessert to indulge in as summer nears to a close. The almond, graham cracker crust is a delicious nutty base for the creamy cheesecake that features a swirled in vanilla-bourbon blueberry sauce. It’s the perfect dessert for sharing!

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No-Bake Blueberry Cheesecake
Makes one 9-inch cheesecake

Almond, Graham Cracker Crust Ingredients:
9 double squares of graham crackers, or 1-1/2 cups crushed
1/2 cup almonds
1 tablespoon brown sugar
1/2 cup butter, melted
1 teaspoon almond extract

Vanilla-Bourbon Blueberry Sauce:
(divide and use for filling and for serving)
3 cups fresh blueberries
1/2 cup water
1/2 teaspoon vanilla extract
3 tablespoons sugar
2 tablespoons bourbon
3 tablespoons cornstarch dissolved in 1/4 cup of cold water
1/8 teaspoon salt
2 tablespoons butter

Blueberry Cheesecake Filling:
1 cup heavy whipping cream
20 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup Vanilla-Bourbon Blueberry Sauce (see above)

To Serve:
Fresh blueberries
Blueberry sauce (as above)

Almond, Graham Cracker Crust Directions:
1. Lightly grease a 9-inch springform pan using a non-stick, floured baking spray.
2. In a food processor, pulse together the graham crackers, almonds, and brown sugar until combined. Drizzle in the melted butter, and the almond extract. Pulse until a fine crumb is formed.
3. Press the crust into the bottom of the prepared springform pan, and one to two inches up the sides. Firmly press the crust into place using a glass or measuring cup to help compress the crumbs. Place the crust in the freezer while the cheesecake filling is prepared. 

Vanilla-Bourbon Blueberry Sauce Directions:
1. In a small saucepan warm the blueberries, water, vanilla, bourbon, and sugar over medium heat until the blueberries begin to bubble and simmer.
2. In a small bowl, dissolve 3 tablespoons of cornstarch in 1/4 cup of cold water. Add the cornstarch mixture to the blueberry sauce.
3. Cook the blueberry sauce until bubbling and thickened. Finish the sauce by adding the butter and salt, and stirring until the butter melts.
4. Use about one cup of the blueberry sauce for the cheesecake filling and reserve the remaining sauce for topping the cheesecake when serving. 

Blueberry Cheesecake Filling Directions:
1. Using a stand mixer with a whisk attachment, or a hand mixer, beat the whipping cream in a chilled bowl until stiff peaks form. Place the whipped cream in a bowl, cover, and place in the fridge.
2. In the stand mixer, using the paddle attachment, or using a hand mixer, beat the cream cheese until softened. Add the powdered sugar and vanilla extract; mix until combined.
3. Carefully fold the chilled whipped cream into the cream cheese mixture until just combined.
4. Lightly fold in one cup of the blueberry sauce into the mixture until swirled to your desired level.
5. Spoon the cheesecake filling into the chilled crust, and cover directly with plastic wrap.
6. Place the cheesecake in the refrigerator to chill and set for at least 6 hours or overnight.
7. Serve with the remaining blueberry sauce and a handful of fresh blueberries, if desired.

Grilled Nectarine and Chicken Salad

Try this truly satisfying summer salad! Grilled chicken and nectarine halves perfectly complement the crispy crunch of fresh greens. Creamy goat cheese, bright blueberries, and a homemade, herbed buttermilk dressing seal the deal for this wonderful meal!

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Grilled Nectarine and Chicken Salad with an Herbed Buttermilk Dressing
Serves 4

Salad Ingredients:
2 large chicken breasts, about 1 lb boneless, thinly sliced (or 4 thinly-cut chicken breasts)
4 nectarines, halved and grilled
6 oz spring mix of spinach and arugula
4 oz goat cheese, crumbled into bite-sized pieces
1 cup blueberries, washed
1/4 small red onion, thinly sliced

Chicken Marinade:
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon paprika
2 tablespoons olive oil
2 tablespoons fresh lemon juice

Herbed Buttermilk Dressing:
1 clove garlic, grated
1 tablespoon fresh parsley, minced
1 tablespoon fresh basil, minced (8-10 leaves)
1 tablespoon chives, sliced
1/2 cup buttermilk
1/2 cup Greek yogurt
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1 teaspoon sugar

Directions:
1. Prepare the chicken breasts by thinly slicing in half to make thinner breasts for more flavor and faster grilling. Marinate the chicken in a large bowl. Rub the chicken on all sides with Kosher salt, pepper, garlic powder, basil, oregano, and paprika. Drizzle with olive oil and lemon juice. Cover and refrigerate the chicken; marinate for 30 minutes or up to 1 hour.

2. Prepare the herbed buttermilk dressing. Peel and grate the garlic using a fine grater. Wash the parsley, basil, and chives and chop finely. In a medium-sized glass bowl, whisk the buttermilk and Greek yogurt together until well combined. Add the olive oil, lemon juice, Kosher salt, pepper, garlic powder, and sugar; mix well. Whisk in the grated garlic and chopped herbs until evenly incorporated.

3. Prepare the nectarines for grilling by washing, and slicing in half. Carefully remove the pit with a paring knife. Brush each half with olive oil.

4. Fire up the grill! When using a gas grill, prepare half of the grill with high heat while keeping the other half on low heat -- that is, use a direct/indirect set-up. Add the chicken to the cooler side of the well-oiled grill and close the lid. After 4-5 minutes, turn once and cook an additional 4-5 minutes. Continue to grill and flip, as needed, until the thickest part of the breast reaches 160°F. After removing the chicken from the grill, the heat in the chicken breast will continue to rise until it hits the food-safe temperature of 165°F. Let the chicken rest for 5 minutes, then cut into slices.

5. Grill the nectarine halves flesh-side down over medium-high heat for 3 to 4 minutes or until grill marks appear.

6. Assemble the salad! Layer the greens and red onion with a drizzle of the herbed buttermilk dressing. Top the salad with the grilled chicken slices, grilled nectarine halves, goat cheese crumbles, and blueberries. Garnish with fresh chives, if desired.