Roasted Golden Beet Salad with Grapefruit, Pearl Couscous, Mint and a Honey-Lemon Vinaigrette

Winter citrus season is upon us! Enjoy sectioned grapefruit in this roasted golden beet salad mixed with pearl couscous, feta, and fresh mint leaves. The sweet-tart, honey-lemon vinaigrette ties all of the bright flavors together perfectly.

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Roasted Golden Beet Salad with Grapefruit, Pearl Couscous, Mint and a Honey-Lemon Vinaigrette
Serves 4 - 6 as a side salad

Salad Ingredients:

3 golden beets, peeled and cut into
1/2-inch cubes
2 tablespoons olive oil,
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
1 cup pearl couscous
1 tablespoon olive oil (for couscous)
1 grapefruit, peeled and supremed to remove pith
10-20 mint leaves, chopped in strips (or if tiny, leave whole)
4 ounces feta, cubed

Honey-Lemon Vinaigrette Ingredients:

1 zest and juice of one small lemon (about 2 tablespoons of juice)1 tablespoon honey
3 tablespoons olive oil
Kosher salt, to taste
black pepper, to taste

Directions:

1. Preheat the oven to 450 degrees F. Prepare the beets by peeling, then dicing into 1/2-inch cubes. Toss the diced beets with 2 tablespoons olive oil, 1/2 teaspoon Kosher salt, and a healthy grind of pepper. Place the prepared beets in a single layer on a large roasting pan and roast for 15 minutes. Stir and continue roasting the beets for another 10-15 minutes, or until the beets are fork tender.

2. Meanwhile, prepare the couscous. In a small saucepan, coat the pearl couscous in 1 tablespoon of olive oil and toast until fragrant, about two minutes. Then cook according to the package's instructions.

3. While the couscous cooks, supreme the grapefruit by cutting away the outer peel of the grapefruit, then cutting each section away from the pith with a sharp paring knife inserted on either side of each section.

4. Dice the feta into 1/2-inch pieces. Chop the mint leaves into thin strips, or leave whole if the leaves are tiny.

5. In a small jar, whisk the vinaigrette ingredients together until combined.

6. Once the beets and couscous are prepared, toss together with the vinaigrette. Carefully mix in the sectioned grapefruit pieces, feta, and garnish with mint.

7. Serve as a side dish with your desired meat or fish dish.

Brown Rice Bowls with Soy Chorizo, Roasted Sweet Potatoes, Black Beans, Corn, Green Onion, and Avocado

We love starting the new year off with a protein-packed bowl full of nutritious fuel. This dish features a spicy chorizo made with soy, and is loaded with flavorful cilantro-lime brown rice, black beans, corn, roasted sweet potatoes, and avocados. YUM!

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Brown Rice Bowls with Soy Chorizo, Roasted Sweet Potatoes, Black Beans, Corn, Green Onion, and Avocado
Makes 4 - 6 bowls

Ingredients:

12 oz chorizo made from soy
1 cup brown rice
2 cups vegetable stock
2 tablespoons olive oil Juice and zest of one lime, about 1/4 cup lime juice
2 tablespoons cilantro, chopped
2 medium (about 2 pounds) sweet potatoes, diced into 1/2-inch cubes
3 tablespoons olive oil1/
2 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon chili powder
1/4 teaspoon cayenne
1 teaspoon Kosher salt
1/4 teaspoon freshly ground pepper
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn, thawed
2 avocados, sliced
6 green onions, sliced

Garnishes:

Cilantro leaves
Sour cream, optional
Hot sauce, optional

Directions:

1. Preheat the oven to 450 degrees F.

2. Make the brown rice in a saucepan with a lid. Rinse the brown rice before cooking. Using a 2:1 liquid-to-grain ratio, cook the brown rice in vegetable stock (or lightly salted water) until tender, about 35-45 minutes. Once the rice is tender, fluff with a fork and mix with the lime juice, lime zest, and chopped cilantro.

3. Roast the sweet potatoes. Peel and dice the sweet potatoes into 1/2-inch cubes. Toss with 3 tablespoons of olive oil, the cumin, garlic powder, paprika, chili powder, and cayenne until coated. Roast for about 20-25 minutes, stirring halfway through. Roast until fork tender. Set aside until ready to assemble the bowls.

4. Cook the soy chorizo in a large skillet. Finely crumble when cooking until well-browned, then set aside until ready to assemble the bowls.

5. Drain and rinse the beans, and thaw the corn in the microwave in a small bowl. or in a skillet.

6. Slice the avocado, green onion, and chop more cilantro for garnish.

7. Load the bowls with all of the prepped ingredients and enjoy! Serve with a dollop of sour cream and a drizzle of hot sauce, if desired.

Bûche de Noël- Yule Log Cake

Looking for an impressive holiday cake? Try a Bûche de Noël, also known as a Yule Log Cake! This light, chocolatey sponge cake is rolled up with a thick layer of a rich, whipped cream and mascarpone filling. The presentation is elegantly finished with an espresso, chocolate buttercream. So beautiful and tasty! Happy Holidays to All!

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Bûche de Noël - Yule Log Cake
Serves 8 - 10

Cake Ingredients:

Half sheet pan
Parchment paper
Cooking or baking spray
6 large eggs, separated
3 tablespoons unsalted butter, melted
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 cup unsweetened cocoa powder
3/4 cup sugar, divided
1/4 teaspoon Kosher salt

Filling Ingredients:

1 cup cold heavy whipping cream
1/4 cup powdered sugar
2 tablespoons brandy
1 teaspoon vanilla extract
8 ounces mascarpone

Chocolate Espresso Buttercream Ingredients:

1 stick butter
1 cup powdered sugar
2 tablespoons cocoa powder
1 tablespoon vanilla extract
1 tablespoon espresso
1 tablespoon heavy cream
Pinch of Kosher salt

Directions:

1. Prepare a rimmed half sheet baking pan, 12” x 17” x 1”, by spraying the bottom and sides lightly with baking spray, then line with parchment paper. Then, also spray the parchment paper lightly for super-easy removal later. Trim the paper lining and cut the corners so that the paper fits snugly in the pan. Preheat the oven to 375 degrees F.

2. Separate the eggs placing the egg yolks in a large mixing bowl, and the egg whites in the bowl of a stand mixer.

3. Using a stand mixer, whip the egg whites for 2 minutes. Slowly add 1/4 cup of sugar a little at a time until the egg whites reach the “stiff peaks” stage. Set aside.

4. Using a whisk, beat the egg yolks until lightened in color, about 2-3 minutes. Add the melted butter to the egg yolks slowly while whisking, then add the remaining 1/2 cup of sugar and beat until combined.

5. Fold in one-quarter of the whipped egg whites into the egg yolk mixture until evenly combined and the yolks are lightened. Add the remaining egg whites in two more portions; continue to fold (not stir) until any white streaks disappear.

6. In another medium-sized bowl, whisk the dry ingredients together – the flour, baking powder, cocoa powder, and salt. Add the flour mixture to the egg mixture by sprinkling on top and carefully folding until evenly combined.

7. Pour the batter into the prepared pan spreading to the edges until level. Bake for 10-12 minutes in a preheated oven – preheating is very important for this cake. The cake is done when the cake springs back from a light fingertip touch. Do not over-bake.

8. Remove the cake from the baking pan immediately by placing an un-rimmed baking sheet on top of the cake and inverting the baking pan.

9. Immediately place a clean kitchen towel over the cake and roll the cake into a log with the towel rolled inside beginning at the short side. Allow the cake to cool while wrapped up. This ‘wrapping-while-warm’ process keeps the cake from cracking too much when filling and re-rolling later.

10. Make the cake filling. Whip the cream in a stand mixer. Combine the whipping cream, powdered sugar, brandy, and vanilla extract and whip with a stand mixer until stiff peaks are formed. Once the cream is whipped, fold in the mascarpone until combined.

11. Once the cake has cooled completely, spread the filling on the cake. Unroll the rolled cake gently. (Resist the urge to flatten the cake if it's slightly curled, that's ok!) Spread the filling evenly over the cake to within an inch of the edges. A consistent, even layer of filling will yield the best spiral design once sliced. Carefully re-roll the cake (without the towel). Wrap the rolled cake in the towel or with plastic wrap, and chill in the refrigerator until ready to frost, up to one day ahead of time.

12. Prepare the chocolate espresso buttercream. In a stand mixer, beat the butter and powdered sugar until light yellow and creamy. Add the cocoa powder, vanilla extract, espresso, heavy cream, and a pinch of salt. Beat until well-combined and smooth. (Go ahead and take a little taste. Yum!)

13. Unwrap and plate the cake roll. Trim both ends to achieve a cleaner edge. If desired, make a "branch" for your log, or keep it as one solid log. Frost the outside with the buttercream, and add tree-trunk lines with a fork, if you'd like. Embellish as desired. Sugared cranberries or pomegranates could be used for a red pop with rosemary or other greenery. Dust lightly with powdered sugar.

14. Slice with a serrated knife into 3/4-inch thick slices. Serve and enjoy!

Chocolate-Dipped Cherry and Almond Cookies

These festive cookies feature a fabulous flavor combination of chocolate and cherry in buttery shortbread. We’re certain that they will become an instant holiday favorite! Chewy, dried cherries and crunchy almond bits also introduce textural interest alongside the crumbly shortbread and rich chocolate coating. We are already dreaming about the next batch!

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Chocolate-Dipped Cherry and Almond Cookies
Makes 15 - 20 cookies

Ingredients:

2 cups all purpose flour + 2 tablespoons
1/2 teaspoon salt
1 cup salted butter, softened
1 cup powdered sugar
2 teaspoons almond extract
1/3 cup sliced almonds, 1 tablespoon reserved and finely chopped
1/3 cup dried cherries, finely chopped
6 oz semi-sweet chocolate baking chips
1 teaspoon coconut oil
1 tablespoon cherry syrup (from cocktail cherries)

Directions:

1. In a large bowl, whisk the flour and salt until combined.

2. In the bowl of a stand mixer with the paddle attachment, cream the butter and powdered sugar until light and fluffy, about 3-5 minutes. Mix in the almond extract for another minute to fully incorporate.

3. Use a spatula to scrape down the sides of the bowl. Reduce the speed to low and slowly add in the flour mixture to the butter until just incorporated. Do not over-mix! It should be a crumb consistency, yet easy stick together when pressed.

4. Finely chop the almonds and dried cherries and fold them into the doughuntil evenly combined.

5. Gather the dough and divide it in half. Place each half on a piece of plastic wrap and press firmly to form 2 logs. Wrap each log with the plastic wrap and refrigerate for 2 hours, (or up to overnight), until firm.

6. Once the dough is chilled, preheat the oven to 350 degrees F. Prepare two cookie sheets with parchment paper or non-stick baking mats.

7. Cut the dough into 1/4 inch thick slices and place the slices onto the prepared baking sheets and freeze for 15 minutes.

8. Remove from the freezer, bake for 10-12 minutes until the edges are just beginning to brown. Remove the cookies from the oven and cool completely on a wire rack.

9. In a microwave-safe bowl, melt the chocolate and coconut oil in the microwave, heating in 10 second increments stirring intermittently so that the chocolate doesn't burn. Once melted, stir in the cherry syrup and dip each cookie halfway into the chocolate to coat one half. Place each half-coated cookie on a baking sheet lined with wax paper. Sprinkle with additional chopped almonds. Place the baking sheet in the refrigerator for about 30 minutes to allow the chocolate to set.

10. Store the dipped cookies in the refrigerator to keep the chocolate from melting. Remove 10-20 minutes before serving.

Dark Chocolate Bourbon Pecan Bars

These sweet bars are guaranteed to be a hit! Starting with classic pecan pie flavors, the addition of dark chocolate takes these bars to a new level. The crunchy pecans, dark chocolate, and a final sprinkle of flake salt balances out the sweetness that typifies traditional pecan pie. Easy and quick to assemble, these bars are perfect for sharing during the holiday season ahead.

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Dark Chocolate Bourbon Pecan Bars
Makes 12 large bars or 20 smaller bars

Ingredients: (for greasing the pan)

1 tablespoon butter1 tablespoon cocoa powder

Crust Ingredients:

1-1/2 cups all-purpose flour
1/4 cup powdered sugar
1/2 teaspoon salt
1/2 cup butter, softened
2 oz cream cheese, softened
1 tablespoon bourbon

Filling Ingredients:

3 large eggs
3/4 cup light corn syrup
1 cup packed brown sugar
1/4 cup butter, softened
2 tablespoons bourbon
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
6 oz dark chocolate chips
2 cups pecan halves, chopped
1/2 teaspoon flake salt, for sprinkling

Directions:

1. Preheat the oven to 350 degrees F. Prepare a 9x13-inch baking pan by greasing it generously with 1 tablespoon of butter. Then, sprinkle 1 tablespoon of cocoa powder in the pan, tap so that all the buttered surfaces are dusted with the cocoa. Shake out any excess cocoa powder.

2. Prepare the crust. In a large bowl, whisk together the flour, sugar, and salt, and set aside. In a stand mixer with the paddle attachment, starting on low speed, beat together the butter, cream cheese, and bourbon until incorporated. Slowly add the flour mixture until ingredients are combined into a coarse crumb texture. Scrape the sides and the base of the mixing bowl halfway through to ensure that all of the butter is evenly incorporated. Press the crust into the prepared baking pan and bake for 12-15 minutes, or until lightly browned.

3. Prepare the filling. In a stand mixer on medium speed, lightly beat the eggs. Add the corn syrup, brown sugar, butter, bourbon, cinnamon, and vanilla, and mix until incorporated. Fold in the chocolate chips and pour the filling into the baked crust. Top with pecans, pressing lightly with the flat side of a spatula.

4. Bake for 20-25 minutes, or until the top is brown, the sides start to bubble, and the inside is set but slightly jiggly. Sprinkle the baked bars with the flake salt.

5. Place the pan on a wire rack to cool completely. When ready, cut into bars and serve with vanilla bean ice cream, if desired.

Tagliatelle Pasta with Roasted Delicata Squash and Crispy Sage Sauce

This beautiful fall pasta dish celebrates the often overlooked delicata squash. Creamy and sweet, this green and yellow striated squash is roasted until golden brown, then tossed with toothy tagliatelle pasta in a nutty, brown butter sauce. Topped with toasted walnuts, crispy sage, and a healthy dose of Parmesan — dinner is deliciously served!

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Tagliatelle Pasta with Roasted Delicata Squash and Crispy Sage Sauce
Serves 4 - 6

Ingredients:

1 cup walnut halves
1 large, (or two small) delicata squash
4 cloves garlic, thinly sliced
2 shallots, peeled, halved, and thinly sliced
2 tablespoons olive oil
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper
1/2 cup butter
15-20 sage leaves, washed and patted dry
1/2 cup vegetable stock
2 tablespoons dry white wine
1 tablespoon fresh lemon juice
1 cup finely grated Parmesan cheese
1 lb tagliatelle pasta

Directions:

1. Preheat the oven to 350°F. Arrange the walnut halves in a single layer on a rimmed baking sheet and bake until toasted, about 5-8 minutes. Stir halfway through to ensure even cooking. Once browned and fragrant, remove walnuts from the ovenand set aside to cool.

TIP: Delicata squash does not have to be peeled, and is much easier to cut than say, wrangling a butternut squash. This makes this dish a quick-and-easy weeknight pasta! The striated green and yellow skin is tender and offers a textural depth to the dish, while the squash’s flavor is slightly sweet and nutty.

2. Increase the oven temperature to 425 degrees F. Scrub the delicata squash and cut off the stem and root ends. Halve the squash lengthwise and scrape out the seeds. Cut the squash into 1/2" wide pieces, leaving the peel on.

3. In a medium bowl, add the squash, garlic, and shallots. Toss with the olive oil, Kosher salt, black pepper, and crushed red pepper until coated. Evenly spread the mixture on a rimmed baking sheet and roast for 20 minutes, or until the squash becomes tender and begins to brown. Remove from the oven and set aside.

4. In a Dutch oven over medium-low heat, add the butter and stir constantly until it begins to turn from yellow to light brown. Add the sage leaves and cook in the butter until crisp, using tongs to individually turn each leaf so that both sides are cooked. Once crispy, remove the sage leaves from the butter and place on a paper towel-lined plate. Continue to cook the butter until it is brown and has a rich, nutty aroma. Add the vegetable stock and dry white wine. Continue to cook on a low simmer until the sauce has reduced by almost half. Remove the Dutch oven from heat and set aside.

5. Boil the pasta according to the directions and cook until al dente. Drain the pasta reserving some of the pasta water. Immediately toss the pasta in the brown butter sauce. Add the lemon juice and reserved pasta water 1/4 cup at a time as needed to coat the pasta. 6. Add in the delicata squash, garlic, shallots, and Parmesan cheese, and top with the crispy sage and walnuts. Taste and add additional salt and pepper as needed. Serve immediately.

Fall Salad with Bibb Lettuce, Shaved Fennel, Apple, Toasted Pumpkin Seeds, and a Warm Bacon Apple Cider Vinaigrette

It’s hard to strike a balance between a heavy winter salad and a light summer salad, but this one lands PERFECTLY in between! The delicate Bibb lettuce is lightly coated in a velvety warm bacon vinaigrette, while bright and crunchy celery, fennel, and apple sweeten while providing bursts of flavor. Topped with toasted pumpkin seeds and shaved Parmesan, it's hearty enough to call a meal, while still leaving room for your favorite fall dessert.

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Fall Salad with Bibb Lettuce, Shaved Fennel, Apple, Toasted Pumpkin Seeds, and a Warm Bacon Apple Cider Vinaigrette
Serves 4

Vinaigrette Ingredients:

5 slices thick-cut bacon
2 tablespoons stone ground mustard
1/2 teaspoon fresh thyme leaves
2 tablespoons olive oil
1 tablespoon brown sugar
3 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup apple cider vinegar

Salad Ingredients:

2 small heads Bibb lettuce
1 small fennel bulb, stalks and fronds removed
3 stalks celery
1 apple
1/2 cup shaved Parmesan
1/2 cup shelled, raw pumpkin seeds
1 teaspoon crushed fennel seeds
1 tablespoon olive oil
1/2 teaspoon salt

Directions:

1. Add the bacon to a large pan over medium heat and cook until crisp. Use tongs to remove the bacon and place it on a paper towel-lined plate to absorb excess bacon grease. Set aside. Once cool, chop into bite-sized pieces for topping the salad.

2. Turn the heat to low and add the mustard, thyme, olive oil, brown sugar, garlic, salt, and pepper to the bacon drippings. Whisk together until incorporated. Add the apple cider vinegar to the pan, continuing to whisk until the vinaigrette has slightly thickened. Let the dressing cool to room temperature.

3. Preheat the oven to 350 degrees F. In a small bowl, toss the pumpkin seeds in the olive oil, crushed fennel seeds, and salt, and spread the seeds in a single layer on a parchment-lined, rimmed baking sheet. Bake for 10-15 minutes, until toasted and golden. Remove from heat and set aside to cool.

4. While the vinaigrette cools, prepare the rest of the salad. Wash the Bibb lettuce and rip it into pieces. Use a mandoline to thinly shave the fennel and the celery. Core and slice the apple.
TIP: Don't forget to use a hand guard when using your mandoline to protect fingers and hands while cutting.

5. Toss all of the salad ingredients together and drizzle with the vinaigrette. Add additional salt and pepper to taste and sprinkle with the toasted pumpkin seeds. Enjoy immediately. TIP: Toss the salad for a solid minute to ensure the vinaigrette is evenly distributed among the ingredients.

Saffron & Butternut Squash Risotto with Crispy Prosciutto

Creamy, and satisfying, this saffron and butternut squash risotto is topped off with crispy prosciutto and toasted pine nuts creating a dish that captures the essence of autumn flavors! The risotto becomes extra rich and creamy with the addition of roasted and pureed butternut squash.

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Saffron & Butternut Squash Risotto with Crispy Prosciutto
Serves 6

Ingredients:

1 medium butternut squash, diced into 3/8" cubes
4 tablespoons olive oil, divided
1 onion, finely diced
4 cloves garlic, minced
4 tablespoons butter, divided
2 cups arborio rice
1 cup dry white wine
4-5 cups chicken broth
1/2 teaspoon of saffron, or about 8 threads
1/2 cup parmesan cheese, grated
Kosher salt and pepper to taste

Garnish:

1-2 oz prosciutto, cooked in a pan until crispy
Parmesan cheese

Risotto Directions:

1. Preheat the oven to 400 degrees F. Place the diced butternut squash in a single layer on a large roasting pan. Drizzle with 2 tablespoons of olive oil. Sprinkle the squash with Kosher salt and pepper and roast for about 20-25 minutes or until fork tender. Stir and toss the squash halfway through the roasting process. Remove half of the squash and puree with a small food processor or immersion hand blender. Reserve the other half as cubes to be added to the finished risotto.

2. In a large Dutch oven over medium-high heat, sauté the onions and garlic in a blend of 2 tablespoons of butter and 2 tablespoons of olive oil until translucent. Add the arborio rice and stir until coated. Then, add the white wine and continue to stir until it is fully absorbed.

3. Meanwhile, in a separate soup pot, bring the broth to a simmer and separate one cup of broth into a separate bowl or measuring cup. Add the saffron to the reserved broth to infuse flavor to the broth. Set aside.

4. Once the wine is absorbed into the rice, slowly add 1-2 ladles of broth to the pot of rice, starting with the saffron-infused broth; bring to a low simmer. Keep simmering and slowly add ladles of broth (one ladle at a time). Stir continuously, until the broth becomes absorbed.

5. While the risotto cooks, prepare the crispy prosciutto. In a large skillet or braiser, heat a tablespoon of olive oil and cook the prosciutto until crispy. Remove the prosciutto once crispy and set aside on a paper towel-lined plate.

6. Continue cooking the risotto. Season with Kosher salt and pepper while stirring and adding the broth. Taste test the risotto often to ensure adequate amounts of salt and pepper are used, according to your taste. When the risotto is al dente, add 1 more ladle of the broth, stir, and turn the heat down to low.

7. Add the roasted, pureed squash and stir. Then, add the cubes of roasted squash. For a silky finish, stir in the remaining 2 tablespoons of butter and 1/2 cup of Parmesan cheese.

8. Serve hot. Garnish with the crispy prosciutto.

Butternut Squash Pancakes with Cinnamon Apple Compote

Next week it will be official -- FALL is upon us! Celebrate the changing seasons this weekend with butternut squash pancakes. Warming spices and seasonal squash kick these pancakes up a notch. Plus, when topped with our cinnamon apple compote, you'll be happily welcoming all of the season’s flavors.

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Butternut Squash Pancakes with Cinnamon Apple Compote
Makes 12-15 pancakes

Butternut Squash Pancake Ingredients:
1 large butternut squash
4 tablespoons unsalted butter, melted
2 cups buttermilk
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon freshly grated ginger
2 cups all purpose flour
1/4 cup dark brown sugar
1-1/2 teaspoons baking powder
1-1/2 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
4-6 tablespoons unsalted butter, for cooking pancakes

Cinnamon Apple Compote Ingredients:
2 Honeycrisp, Gala, or Fuji apples, peeled, cored and cut into thin slices
2 tablespoons butter
1/2 teaspoon vanilla extract
1/2 cup dark brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Pancake Toppings: Maple syrup, Butter, Pecans

Directions:

1. Roast the squash. Preheat the oven to 400°F. Rinse and dry the butternut squash. Use a knife to slice 1" holes through the tough skin all the way around the butternut squash. Place the whole squash on a rimmed baking sheet and bake in the preheated oven for 1 hour. Allow the squash to cool, then slice in half lengthwise and scrape out the seeds. Use a large spoon to remove the now tender flesh. Transfer to a food processor and puree until smooth and creamy. TIP: Add a teaspoon of water at a time to help blend the squash, if needed. Strain through a fine mesh strainer lined with a coffee filter or cheesecloth if the squash contains too much liquid.

2. Prep the pancakes. In a large bowl, whisk together 1 cup of the squash puree, melted butter, buttermilk, eggs, vanilla, and fresh ginger.

3. In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

4. Slowly add the dry ingredients to the wet ingredients, whisking together until just combined. Do not over whisk. Let the batter rest for 15 minutes.

5. Make the compote. While the batter rests, prepare the apple compote. In a medium saucepan over medium heat, combine all of the cinnamon apple compote ingredients. Stir and cook until apples are tender, about 12-15 minutes. Apples should be soft but still retaining their shape. And, the juices should have thickened. Remove from heat and set aside.

6. Cook the pancakes. Preheat a griddle or nonstick pan over medium heat. Melt 1 tablespoon of butter on the surface and scoop 1/4 cup of batter onto the hot, buttered skillet. Cook each pancake until the edges begin to brown and the surface begins to display bubbles. Flip the pancake and continue cooking until cooked all the way through. Continue with the remaining butter and batter. Makes about 12-15 pancakes.

7. Serve the butternut squash pancakes with the apple compote and top with maple syrup, butter, and pecans.

Roasted Kielbasa with Red Cabbage, Onions and Potatoes

When weeknight meal preparation gets pinched, assemble this sheet pan for a fast, flavorful, fall dinner! The combination of savory elements are delicious together and create a flavor-filled, satisfying experience. Serve with a generous dollop of whole grain mustard for dipping.

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Roasted Kielbasa with Red Cabbage, Onions and Potatoes
Serves 4

Ingredients:
1 (14 oz) link of kielbasa, cut in half lengthwise, then into 3" pieces
1/2 small, red cabbage, cut into 1/2-inch thick wedge slices
1/2 sweet onion, sliced pole to pole
1 pound small potatoes, halved
1/4 cup olive oil
1 teaspoon Kosher salt
1 teaspoon black pepper
1/4 teaspoon garlic powder
5-6 stems fresh thyme

Directions:

1. Preheat the oven to 400°F. Prepare two half-sheet pans by lining with parchment paper. Use two sheet pans so that the food can be well spread out in a single layer and roasted instead of steamed.

2. Place cabbage wedges carefully as intact wedges spaced out on the two prepared sheet pans. Drizzle each wedge with a little olive oil and a pinch of Kosher salt and pepper.

3. Gently toss onions and potatoes with the olive oil, salt, pepper, thyme, and garlic powder. Stir until well-coated and then place the potatoes, cut-side down on the two sheet pans spaced out in a single layer. Add the onions around the potatoes and cabbage. Then place the pieces of kielbasa and the thyme sprigs around the pan.

4. Roast for 30 minutes, then carefully flip the sausages and potatoes. Roast for another 5-10 minutes, or until the kielbasa begins to brown at the edges and the vegetables are cooked to your desired tenderness preference.

5. Transfer the roasted collage to plates and enjoy!

Bruschetta with Eggplant, Red Pepper, Tomatoes, and Goat Cheese

Freshly grilled bread is hard to beat, but, grilled bread smeared with creamy goat cheese and a medley of grilled veggies nears perfection! This bruschetta makes a wonderful appetizer, or side dish, for an end-of-summer dinner. Try it tonight!

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Bruschetta with Eggplant, Red Pepper, Tomatoes, and Goat Cheese
Serves 4 - 6 as an appetizer

Ingredients:
1 eggplant, cut into 1/4” thick, long plank slices
1 red pepper, halved
6-8 leaves basil, chiffonade cut
3 small tomatoes
1 loaf French bread, sliced
Olive oil, for brushing on bread
1 clove garlic
6 oz goat cheese

Dressing Ingredients:
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon dried oregano
1/4 teaspoon Kosher salt
1/4 teaspoon freshly cracked pepper
1 teaspoon Dijon mustard

Directions:
1. Cut the eggplant into long plank slices about 1/4-inch thick -- no need to peel. Halve the pepper. Drizzle both the eggplant slices and the pepper halves with olive oil, Kosher salt, and pepper. Prepare a medium-hot grill, and grill the eggplant slices for 3 - 4 minutes on each side, or until golden brown. Remove the eggplant from the grill, and cut into a 1/4-inch dice.

2. Grill the pepper halves until slightly charred and tender, also for about 3 - 4 minutes per side. Remove the pepper from the grill. Place the pepper halves in a paper bag or covered bowl for a few minutes, this will allow you to easily remove the pepper’s peel after a few minutes of cooling. Once cooled, peel away the pepper’s skin and then cut into a 1/4-inch dice.

3. While the vegetables grill, prepare the dressing by whisking all of the ingredients together in a small bowl.

4. Slice the basil into a fine chiffonade cut. Do this by stacking clean basil leaves together, then rolling them up the long-way. With a sharp knife, slice the roll with narrow cuts to produce finely sliced shreds.

Spicy Grilled Scallops with a Corn, Bean, and Radish Salad

Grilled scallops are a summer menu must, and are a cinch to prepare. This recipe brings on the heat from both the grill and the ingredients! Sweet and pillowy scallops are skewered, grilled, and served alongside a warm roasted corn, radish, and white bean salad that will have you savoring these long summer days with every bite.

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Spicy Grilled Scallops with a Corn, Bean, and Radish Salad
Serves 4 - 6

Scallop and Marinade Ingredients:
2 tablespoons olive oil
1 tablespoon honey
2 cloves garlic
1 teaspoon smoked paprika
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
1-1/2 lbs. sea scallops, side muscles removed

Grilled Corn, Bean, Radish Salad Ingredients:
2 ears corn, shucked
3 tablespoons olive oil, divided
10 radishes, washed and quartered
1 tablespoon butter
1 can (15 oz) navy or cannellini beans, drained and rinsed
1 small fresh jalapeño pepper, seeds and ribs removed, finely sliced
1 small shallot, thinly sliced
1 teaspoon Aleppo pepper
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
2 tablespoons fresh lime juice
Zest of one lime
1/2 cup fresh cilantro, chopped
1/4 cup fresh green onion, sliced

Serve with:
1 loaf ciabatta bread, sliced, brushed with olive oil, and grilled

Directions:
1. Soak the wooden skewers 1 hour prior to grilling. Mix the olive oil, honey, garlic, smoked paprika, salt and pepper in a medium bowl. Rinse and pat the scallops dry.

2. Toss the scallops in the marinade, cover with plastic wrap, and refrigerate for 30-45 minutes. Do not marinate for longer than one hour.

3. Preheat the grill to medium high heat. Place the ears of corn in aluminum foil, drizzle with 1 tablespoon olive oil, and seal. Place the quartered radishes in aluminum foil, drizzle with the remaining olive oil, and seal. Grill the packets for 15 minutes or until cooked. Remove from heat. Once cool enough to handle, remove the the corn kernels from the cob.

4. Grill the bread. Use a pastry brush to brush the bread slices with olive oil on both sides. Place on the grill over indirect heat and grill until golden and crisp, about 2 minutes.

5. Double skewer the scallops -- 3 per skewer. Work quickly -- the scallops will grill more easily if they are cold. Repeat until all the scallops have been skewered. Brush the grill grates with olive oil to avoid the scallops from sticking. Grill scallops for 4-6 minutes, flipping half way through with grill tongs.

6. In a large skillet, over medium heat, warm the remaining tablespoon of olive oil and butter over medium heat. Add the beans, pepper, shallot, Aleppo pepper, salt, and black pepper. Cook, stirring occasionally until the beans are warm and have been well-coated. Remove from heat.

7. In a medium bowl, toss the cooked beans, radishes, and corn together in a bowl with the lime juice, lime zest, and cilantro and an additional drizzle of olive oil.

8. Enjoy the scallops with the corn, radish, and bean salad. Garnish with green onion, flake salt, and black pepper. Serve with the grilled bread.

Honey-Mustard, Bone-in Pork Chops with Nectarine Sauce

These bone-in pork chops are incredibly juicy and flavorful! The secret? -- a brining step that locks in the juices, and ensures tenderness to the last bite. And, as good as these chops are on their own, the nectarine sauce is a deliciously sweet and savory finish! The sweetness from the honey and nectarines is perfectly balanced with white wine and garlic additions. With just a little bit of easy prep, you’ll find that this bold entrée is perfect for summertime entertaining.

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Honey-Mustard, Bone-in Pork Chops with Nectarine Sauce
Serves 4

Ingredients:
4 large pork chops, bone-in

Brine:
6 cups ice water
1/4 cup Kosher salt
1/4 cup sugar
2 sprigs of thyme

Honey-Mustard Wet Rub:
2 tablespoons stone ground mustard
2 tablespoons honey, kosher salt and pepper

Nectarine Sauce:
2 cups nectarines (about 2 large nectarines), pitted and diced
3 tablespoons butter
2 cloves garlic, finely minced
2 sprigs of thyme
1/2 cup white wine
1 tablespoon honey
1/8 teaspoon Kosher salt

Directions:

1. Make the brine by stirring together the ice water, Kosher salt, sugar, and thyme in a large bowl. Add the pork chops, cover and refrigerate for 1 hour.

2. Meanwhile, prepare the honey-mustard wet rub in a small bowl by whisking the honey and mustard together.

3. Remove the pork chops from the brine, and pat dry with a paper towel. Sprinkle both sides with freshly ground pepper, and a light dusting of Kosher salt. Then, rub all sides of the chops with the honey-mustard wet rub until evenly coated. Let the chops set out at room temperature for 30 minutes before grilling.

4. While the pork chops are warming, prepare the nectarine sauce. Using a serrated peeler or paring knife, carefully remove the skins from 2 large nectarines, then finely dice. In a medium-sized saucepan, melt the butter over medium-high heat. Add the garlic, stir, and cook for about 2 minutes, or until the garlic is fragrant. Add the thyme, wine, honey, and diced nectarines. Bring the sauce to a low simmer, and cook for about 20-30 minutes or until the wine reduces and the sauce thickens. Use the back of a spoon or a potato masher to mash the fruit as it cooks. Season with Kosher salt and pepper, to taste. Remove the thyme stems before serving.

5. Fire up the grill! Place the marinated pork chops on a hot, well-oiled grill, and sear for 3 minutes on each side. Then, turn off one burner (or turn to low) to create a direct/indirect environment. Place the seared chops on the cooler, indirect side, and continue grilling until their internal temperature reaches 145 degrees F.

6. Once the pork chops reach 145 degrees F, place on a clean plate, and cover loosely with an aluminum foil "tent" for about 10 minutes. This allows the meat to rest, while continuing to cook to a perfect, juicy medium temperature.

7. Serve the pork chops with spoonfuls of nectarine sauce on top. If you'd like, serve with a simple side salad. Gently toss arugula, raspberries, goat cheese, and grilled nectarine halves with our bright Mustard-Lemon Vinaigrette: 3 tablespoons olive oil, 1 tablespoon champagne vinegar, 2 tablespoons fresh lemon juice, 1 teaspoon stone ground mustard, 1 teaspoon honey, Salt and pepper to taste.

Chicken Caesar Club Wraps

Looking for something heartier than a salad, but still chock full of veggies? Try a wrap! This grilled chicken Caesar club wrap is loaded with all of everyone’s favorite goodies. Also, learn some key tips for a quick Caesar dressing. And, that’s a wrap!

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Chicken Caesar Club Wraps
Serves 4

Chicken Ingredients:
2 chicken breasts
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon each of Kosher salt, pepper, and oregano for marinating the chicken

Wrap Ingredients:
6 slices bacon, cooked and crumbled
2 cups romaine lettuce, chopped
1 cup cherry tomatoes, halved
4 ounces shaved parmesan cheese
4 tortillas
2 avocados, sliced

Caesar Dressing Ingredients:
1 clove garlic, grated
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/4 cup whole milk Greek yogurt
3 tablespoons mayonnaise
1 teaspoon anchovy paste (optional)
3 tablespoons olive oil
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper

Directions:

1. Marinate the chicken in olive oil, lemon juice, salt, pepper, and oregano for 15-20 minutes. Meanwhile, preheat the grill.

2. Grill the chicken breast for 4-5 minutes, then flip with grill tongs. Continue grilling the chicken until the thickest part of the breast reaches 165° F. Remove the chicken from the grill, and let it rest for 5 minutes, then cut into thin slices.

3. Cook the bacon in a skillet, remove once crispy. Drain on a paper towel-lined plate.

4. Chop the romaine and halve the tomatoes. Halve and slice the avocados.

5. Shave the cheese.

6. Whisk all of the dressing ingredients together in a small bowl until combined.

7. In a large bowl toss the lettuce with the dressing.

8. Warm the tortillas in the microwave slightly, then fill each tortilla with the lettuce, grilled chicken, tomatoes, cheese, avocado, and bacon. Drizzle with extra dressing, if desired.

9. Wrap each filled tortilla securely (like a burrito). Use toothpicks, if needed to secure, then cut in half and enjoy immediately!

Arugula, Avocado, and Quinoa Salad with Mint and Feta

Fresh summer greens are happily celebrated in this easy-breezy salad. Mixed with nutty-tasting quinoa and tangy feta, the spicy arugula and avocado flavors spring to life in this hearty salad that’s packed with fresh herbs and topped with a zingy lemon vinaigrette.

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Arugula, Avocado, and Quinoa Salad with Mint and Feta
Serves 4

Salad Ingredients:
1 cup red quinoa
2 cups vegetable stock
1 tablespoon butter
1 tablespoon olive oil
1/2 cup almonds, coarsely chopped
1/2 teaspoon Kosher salt
4 heaping cups arugula
1 avocado
1 green apple
1/2 small red onion
1/4 cup fresh mint, coarsely chopped
1/4 cup fresh Italian parsley, coarsely chopped
1/4 chives, minced
1/4 cup fresh dill, coarsely chopped
6 oz feta cheese
Additional flaky sea salt for garnishing

Dressing Ingredients:
1/3 cup olive oil
2 tablespoons lemon
1/2 tablespoon honey
1 clove garlic, minced
1/4 teaspoon Kosher salt
1/4 teaspoon freshly cracked black pepper

Directions:

1. In a medium pot, bring the vegetable stock to a boil, add the quinoa, cover, and reduce the heat to a low simmer for 15 minutes, stirring occasionally. Quinoa is done when the liquid has been absorbed and the quinoa is tender. Remove from heat and set aside.

2. In a small skillet, melt the butter and olive oil over medium heat. Add the chopped almonds and toast for 3-4 minutes until slightly brown and nutty smelling. Sprinkle with the salt and stir once more. Toss the almonds into the quinoa and set aside to cool.

3. Prepare the dressing by whisking all of the dressing ingredients together in a small bowl or wide-mouthed jar.

4. Prepare the avocado: remove the pit, peel, and slice. Thinly slice the green apple and the red onion.

5. Toss the quinoa with half of the dressing. In a separate, large bowl, toss the remaining dressing over the arugula, avocado, green apple, red onion, mint, parsley, chives and dill. Combine the quinoa with the greens and sprinkle with feta and flake salt. Serve immediately.

Fresh Strawberry Cupcakes with Strawberry Buttercream Icing

These adorable pink cupcakes are bursting with strawberry flavor! The vanilla cupcakes are baked with plenty of diced fresh strawberries, while the buttercream frosting features freeze-dried strawberries that lend a sweet-tart flavor, and a perfect pink color. Try our recipe - these petite cakes will delight kids and adults alike!

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Fresh Strawberry Cupcakes with Strawberry Buttercream Icing
Makes 22-24 cupcakes

Cake Ingredients:2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
12 tablespoons (1-1/2 sticks) butter
2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup sour cream
1/2 cup whole milk
1 cup strawberries, 1/4-inch dice, dusted with 2 tablespoons of flour

Directions:

1. Preheat the oven to 350°F. Lightly grease the top of the cupcake pan with a bit of vegetable oil, then place cupcake liners in two 12 count cupcake pans (for 24 cupcakes).
2. Using a whisk, combine the dry ingredients (flour, baking powder, and salt) together in a large bowl mixing until evenly combined with no visible lumps. Set aside.
3. Combine the wet ingredients (vanilla, sour cream, and milk) in a separate bowl or larger glass measuring cup. Set aside.
4. In a large stand mixer, cream the butter and sugar together for 3-5 minutes until smooth and creamy.5. Add the eggs one by one to the creamed butter, mixing after each addition until fully incorporated.
6. Alternate adding the remaining wet and dry ingredients, beginning and ending with the flour mixture and beating until just blended. Do not over mix, but make sure that the batter is smooth, and not lumpy. Fold in the diced strawberries until just combined.
7. Transfer the batter to the prepared cupcake pans by using a cookie scoop or large spoon. Fill each liner about 2/3 full.
8. Bake for 20-22 minutes, or until the cake springs back from a light touch, or when a toothpick inserted in the center returns cleanly.
9. Remove the cupcakes from the baking pan and place on a cooling rack to cool completely.
10. Frost the cooled cupcakes creatively! We used a large star tip (for example, a Wilton 2G) for making large swirls.
11. Garnish with a fresh or freeze-dried strawberry half or slice. Serve immediately.

Strawberry Buttercream Icing
Ingredients:1 pound (4 sticks) unsalted butter, room temperature
7 cups powdered sugar
1 ounce freeze-dried strawberries, blended and sifted
3 tablespoons heavy cream
1 tablespoon vanilla extract

Directions:
1. Blend the freeze-dried strawberries into a fine powder using a small food processor. Sift the powder through a sifter or a fine-mesh strainer to remove any larger chunks.
2. Using a stand mixer, beat the butter for 5 minutes until it turns a pale yellow and has a smooth, silky consistency. Add the vanilla and beat for an additional 30 seconds until well-combined.
3. Sift the powdered sugar once to remove any lumps. Add half of the powdered sugar to the creamed butter, and whip for 3-5 minutes until the icing looks fluffy. Then add the remaining half of the sugar, and mix for an additional 3-5 minutes, or until fully and incorporated with a whipped consistency.
4. Add the heavy cream and freeze-dried strawberry powder. Make sure to scrape down the sides of the bowl occasionally with a spatula to ensure all the ingredients are evenly mixed.
5. Use a frosting bag and tip of your choice to decorate the strawberry cupcakes.

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!)