Rice and Bean Stuffed Bell Peppers with Green Chile Queso

Creamy pinto beans and flavorful rice are scooped into peppers and baked into convenient portions in this stuffed bell pepper recipe. Spicy, creamy green chile queso is slathered on top for extra flavor. Garnished with cilantro and lime, and served with chips, this meal is sure to satisfy!

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Rice and Bean Stuffed Bell Peppers with Green Chile Queso
Serves 4 - 6

Stuffed Pepper Ingredients:

1 tablespoon unsalted butter
1 cup uncooked white rice
2-3/4 cups vegetable stock, divided
1/4 cup cilantro, finely minced
1 lime, zested and juiced
2 tablespoons extra virgin olive oil, divided
4 bell peppers (red, yellow, green, or orange)
3 cloves garlic, minced
1 medium yellow onion, diced
2 tablespoons tomato paste
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
1/2 teaspoon Kosher salt
1/8 teaspoon pepper
1 can (15 oz) pinto beans, drained and rinsed
1 cup frozen corn, thawed

Chile Queso Ingredients:

1 tablespoon butter
1 clove garlic, minced
1 tablespoon flour
1 serrano pepper, minced (seeds and ribs removed)
1 can (4 oz) green chiles, drained
1/4 teaspoon Kosher salt
1 cup half-n-half
8 oz white cheddar cheese, grated
6 oz Monterey jack cheese, grated

Serve with:

cilantro, lime wedges, chips

Directions:

1. In a medium-sized saucepan with a lid, melt the butter over low heat. Sauté the rice for 3-5 minutes until it begins to smell nutty and looks slightly toasted.

2. Add 2-1/4 cups of the vegetable broth to the pan with the rice. Cover, and bring to a rolling boil. Once boiling, turn theheat to low and simmer for 15-20 minutes, or until the rice grains become tender and the liquid has been absorbed. Remove the pan from the heat and stir in the cilantro and lime zest and juice. Cover to keep warm, and set aside.

3. Meanwhile, preheat the oven to 350 F. Wash, dry, and halve the peppers. Remove the seeds and the white membranes.

4. Place the peppers, cut side down, in a 9 x 13 baking dish, brush them with1 tablespoon olive oil and bake for 15-20 minutes until they have softened. Remove from the oven and set aside.

5. Meanwhile in a lidded saucepan over medium heat, heat 1 tablespoon olive oil. Cook the garlic and onion, stirring occasionally until softened, about 5-7 minutes. Stir in the tomato paste, cumin, smoked paprika, salt, and pepper and continue to cook for an additional 2-3 minutes, and until fragrant. Add the pinto beans, the remaining 1/2 cup of stock, and the corn. Cover, and simmer for about 5 minutes to allow the flavors to combine. Remove from heat.

6. Stir the rice into the bean mixture until combined, then scoop the mix into the peppers filling them as much as possible. Cover the dish will aluminum foil and bake for about 10-15 minutes.

7. Meanwhile, make the chile queso. In a saucepan, heat the butter. Add 1 clove garlic and cook for 2-3 minutes, or until fragrant. Sprinkle in the flour and cook, stirring for another 2-3 minutes until the flour is incorporated. Add the serrano pepper and cook until softened, another 2-3 minutes. Add the green chiles and the salt; cook for another minute. Add the half-n- half. Gradually stir in the grated cheeses, a little at a time, until all of the cheeses are melted. Keep the queso warm until the peppers are ready. Drizzle the queso on top of the peppers just before serving. Serve any extra queso on the side with chips. Eat immediately!

A Classic Lasagna

Make our delicious lasagna recipe! Layers of savory goodness feature a rich meat sauce, a creamy ricotta and Parmesan mixture, a smoky layer of sliced ham, and a generous topping of bubbly Parmesan cheese on top. Every bite is a symphony of flavors, making this comforting classic a must-make this holiday season!

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A Classic Lasagna
Serves 8-12

Ingredients:

MEAT SAUCE:

1 onion, finely minced in a food processor
2 stalks celery, finely minced in a food processor
2 small carrots or one large carrot, finely minced in a food processor
4 cloves garlic, finely minced in a food processor
2 tablespoons butter
1 tablespoon olive oil
1/2 pound ground beef
1/2 pound ground sweet Italian pork sausage
1 can (28 oz) crushed tomatoes
6 oz tomato paste
1/2 cup red wine
2 teaspoons dried basil
2 teaspoons dried oregano
2 bay leaves
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

RICOTTA FILLING LAYER:

15 ounces ricotta cheese
1/2 cup milk
1-1/2 cups grated Parmesan cheese

PASTA:

1 to 2 boxes of 9 ounce lasagna no-boil pasta sheets (we used 1-1/2 boxes)

HAM:

5 slices of thinly sliced ham

CHEESE:

4-5 cups grated Parmesan cheese

Directions:

1. Make the Meat Sauce: Quickly pulse the onion, celery, carrot, and garlic using a food processor until very finely minced.

2. Sauté the minced onion, celery, carrot, and garlic in 2 tablespoons of butter and 1 tablespoon olive oil. Cook until the vegetables are softened and translucent.

3. Add the ground beef and sweet Italian sausage. Cook the meat until thoroughly done and well browned. Use a “chopstir” tool or wooden spoon to break up the meat into a very fine texture as it cooks.

4. Add the crushed tomatoes and tomato paste. Stir to combine. Add the red wine, basil, oregano, bay leaves, and salt and pepper. Bring the sauce to a simmer.

5. Cover and simmer for 45 minutes to 2 hours or until the sauce is flavorful and thickened. If the sauce appears too runny, continue to simmer with the lid off until the sauce becomes thicker. Taste, and adjust the seasonings as needed. A robust sauce is ideal for a flavorful lasagna.(Remove the bay leaves just prior to using the sauce).

6. Mix the Ricotta Filling: In a separate bowl, whisk the ricotta cheese with the milk and Parmesan cheese until well combined.

7. Assemble the Lasagna: Spoon a thin layer of the red meat sauce in the bottom of a large roasting pan. Place a single layer of lasagna sheets on the bottomof the pan.

8. Add a layer of meat sauce on top of the lasagna sheets. Then add a layer of the ricotta filling. Top this with a sprinkle of Parmesan cheese. Make another lasagna sheet layer followed by the meat sauce. Then, on this round only, add a thin layer of sliced ham across the whole pan. Top the ham with a ricotta layer and a sprinkle of Parmesan. Keep repeating the layers of lasagna sheets, meat sauce, ricotta, and Parmesan until you reach within 1/2” of the top of the pan. Finish the assembly process with a lasagna sheet layer generously covered with more sauce and Parmesan cheese.

9. Cover the assembled lasagna securely with aluminum foil.

10. Preheat the oven to 375 F. Bake for 45-50 minutes, or until the lasagna is hot and bubbly. Remove the aluminum foil from the top for the last 10-15 minutes. If needed, broil until the top cheese is perfectly golden brown.

11. Let the lasagna rest for about 10-15 minutes after removing from the oven to allow the layers to set.

12. Cut and serve warm.

Slow Cooker Pot Roast with Carrots and Onions

Craving comfort food? Look no further than a mouthwatering pot roast! Start with a few simple prep steps that will add considerable flavor to the final dish, then put the slow cooker to work. The result is a tender, delicious meal with enticing aromas. A classic beef gravy ties all of the savory flavors together in a meal that over delivers on satisfaction!

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Slow Cooker Pot Roast with Carrots and Onions
Serves about 4

Craving comfort food? Look no further than a mouthwatering pot roast! Start with a few simple prep steps that will add considerable flavor to the final dish, then put the slow cooker to work. The result is a tender, delicious meal with enticing aromas. A classic beef gravy ties all of the savory flavors together in a meal that over delivers on satisfaction!

Ingredients:

1 beef chuck roast (2-1/2 to 3 pounds)
2 tablespoons olive oil
2 tablespoons butter
2 large yellow onions, one sliced pole-to-pole, and one chopped into one to two inch chunks
3 whole cloves of garlic, peeled and smashed
2 cups beef stock
1 tablespoon beef bouillon base (we used Better than Bouillon Roasted Beef Base)
1 teaspoon Worcestershire sauce
1 cup red wine
4 sprigs fresh parsley
4-6 large carrots, sliced on the bias

Roast Rub Ingredients:

2 tablespoons paprika
1 tablespoon Kosher salt
2 teaspoons dried rosemary
2 teaspoons dried thyme
2 teaspoons granulated garlic
1 teaspoon freshly ground pepper

Pot Roast Gravy Ingredients:
2 cups pan drippings (fat separated out)
1 cup additional beef stock, if needed
2 tablespoons butter, softened
2 tablespoons flour
Salt and pepper, to taste

Directions:

1. Mix all of the roast rub spices and herbs together in a small dish.

2. Prepare the roast by trimming away any extra fat on the perimeter, and patting the roast dry. Generously sprinkle with the spice rub on both sides. In a large, enameled cast iron braiser or Dutch oven, heat the olive oil and butter until hot and shimmering. Sear the roast on both sides until browned and crusted. Set aside on a plate until ready to start the slow cooker.

3. Add the sliced onions, (reserving the chopped onions for later), to the same pan used to sear the roast, and stir while gathering the seared bits of beef and spices from the pan. Cook until the onions begin to turn translucent. Add the smashed garlic cloves and cook for a few more minutes. Deglaze the pan with the beef stock and beef bouillon base. Stir until the base is dissolved. Add the Worcestershire sauce.

4. Pour the sliced onion and broth mixture into the slow cooker. Add the red wine and chopped onion, then place the seared beef on top. Nestle in a few sprigs of fresh parsley and cover. Cook on the high setting for 4 to 5-1/2 hours, or until the beef is fork tender. Alternatively, cook on the low setting for 6 to 8 hours, or until tender.

5. When half of the time remains, add the sliced carrots to the slow cooker and continue cooking.

6. Once the meat is fork tender, and easily pulls apart, move the roast to a platter and loosely tent with aluminum foil. With a slotted spoon, remove the carrots and onions and place in a serving dish.

7. Prepare the gravy. Use a gravy separator to remove the excess fat from the slow cooker liquids. Add an additional cup of beef stock or, enough additional stock to make a total of 3 cups of liquid. In a sauce pan, bring the liquid to a simmer; reduce by half leaving approximately 1-1/2 cups of liquid. While the liquid simmers down, massage the softened butter and flour together into a paste making a beurre manie; form 4 small balls. (This step ensures that the gravy will be lump-free). Once the liquid has been reduced, add one flour-butter ball at a time to the simmering pan juices. Whisk continuously until the gravy thickens. Season with salt and pepper, to taste.

8. Serve the roast and veggies with the gravy and a hearty scoop of mashed potatoes. Enjoy!

Slow Cooker Chicken and Sausage Creole

Enjoy the bold and comforting flavors of this slow cooker chicken and sausage creole – the perfect dish for a hearty and satisfying meal!

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Slow Cooker Chicken and Sausage Creole
Serves 4 - 6

Ingredients:

4 boneless, skinless chicken breasts
2 tablespoons butter
2 tablespoons olive oil
1 large onion, diced
1 red bell pepper, diced
3 celery stalks, diced
3 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken broth
1 pound smoked sausage (andouille or kielbasa), thinly sliced
1 can (14 ounces) diced tomatoes
1 can cannellini beans, rinsed and drained
1 can (6 ounces) tomato paste

Creole Seasoning Mix:

1 tablespoon smoked paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 tablespoon Kosher salt
1/2 teaspoon black pepper

For Serving:

Cooked long-grain rice
Green onions, sliced for garnish

Directions:

1. In a small bowl, mix the spices together to create your own Creole seasoning. With half of the seasoning mix, rub into both sides of each chicken breast. Reserve the other half of the seasoning mix for Step 5.

2. In a large skillet, sear the seasoned chicken breasts in the butter and olive oil until just browned on both sides. The chicken doesn’t need to be fully cooked in this step. Rather, searing adds fond and flavor to the final dish. The chicken will finish cooking in the slow cooker. Set the seared chicken aside on a plate until time to add to the slow cooker.

3. In the same skillet, sauté the onion, bell pepper, and celery. Sauté until the vegetables are just tender. Add the garlic and cook for another two minutes. Sprinkle the veggies with the flour and cook for another 2 minutes while stirring. Add the 2 cups of chicken broth and stir the mixture until bubbling. Add this mixture to the slow cooker.

4. In a skillet, cook the sliced sausages. Add one cup of water to the sausages and cook for 8-10 minutes, then remove any remaining water, and let the sausages brown on both sides. Add the cooked sausage to the slow cooker.

5. Add the diced tomatoes, cannellini beans, tomato paste and remaining Creole seasoning to the slow cooker. Mix well. Add the seared chicken breasts, and cover with the sauce.

6. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and the flavors meld.

7. Shred the cooked chicken breasts directly in the slow cooker.

8. Serve the finished Chicken and Sausage Creole over individual portions of cooked, long-grain rice.

9. Garnish with sliced green onions & enjoy!

Banh Mi Inspired Grilled Pork Bowls

This recipe, inspired by Banh Mi sandwiches, delivers vibrant and delicious flavors in a convenient bowl format. Enjoy the savory grilled pork, zesty pickled carrots, fresh herbs, and complementary rice. Every bite holds the promise of satisfying, bold flavors designed to delight.

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Banh Mi Inspired Grilled Pork Bowls
Serves 4

Ingredients for the Grilled Pork:

About 1 pound pork tenderloin, sliced on a bias into 1/4-inchthick pieces
3 cloves garlic, minced
1 tablespoon shallot, minced
3 tablespoons soy sauce
1 tablespoon fish sauce (may omit, OR substitute vegan fish sauce)
1 tablespoon brown sugar
1 tablespoon fresh lime juice, (about 1/2 of a lime)
1 tablespoon sriracha sauce
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper

Ingredients for the Pickled Carrots:

1 cup carrots, julienned, about 2-inches long
1/4 cup rice vinegar
1 tablespoon sugar
1/2 teaspoon salt

Ingredients for the Rice:

1-1/2 cups jasmine rice, well-rinsed
2-1/4 cups water
1 tablespoon butter
Pinch of salt

Ingredients for the Sriracha Mayo:

1/3 cup mayonnaise
1 tablespoon sriracha sauce
Juice 1/2 of a lime

Ingredients for Assembling:

Cooked rice
Marinated and grilled pork
Pickled carrots
Purple cabbage, thinly sliced with a handheld mandoline
1/2 English cucumber, diced into
1/4-inch cubes
1 jalapeño pepper, thinly sliced on the bias
1 avocado, sliced
Fresh cilantro leaves, washed
Sriracha mayo
Sesame seeds, for garnish

Directions:

1. Slice the pork tenderloin into thin 1/4-inch pieces and place in a shallow bowl or sealable plastic bag.

2. Prep the marinade. In a medium bowl, whisk together the minced garlic, shallot, soy sauce, fish sauce (or vegan fish sauce), brown sugar, lime juice, sriracha sauce, salt, and black pepper.

3. Toss the sliced pork in the marinade until it's well-coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to infuse into the pork.

4. In a small bowl, prepare the pickled carrots. Combine the julienned carrots with the rice vinegar, sugar, and salt. Toss to coat the carrots and let them set for at least 15 minutes.

5. Use a handheld mandoline to thinly cut the cabbage. Cut the thin slices into about 2-inch long pieces. Prepare the cucumber by dicing. Thinly slice the jalapeño pepper on the bias. Halve and slice the avocado. Set all the prepped veggies aside until it’s timeto assemble the bowls.

6. Meanwhile, make the rice. Rinse the rice using a fine-mesh strainer. Agitate and rinse the rice until the water runs clear. Add the rinsed rice, cold water, butter, and salt to a medium sauce pan and bring to a boil. Once the water boils, cover with a tight-fitting lid and turn to low heat. Cook the rice for 15 minutes on low. Then, remove the pan from the heat and keep covered for another 15 minutes. Once ready to assemble the bowls, fluff the rice with a fork.

7. Mix the sriracha mayo. In a small bowl, mix together the mayonnaise, sriracha, and lime juice until combined. Add additional sriracha, as desired.

8. Once all of the bowl elements are prepped, it's time to grill! Preheat the grill or grill pan over medium-high heat. Grill the marinated pork for about 3-4 minutes per side, or until it reaches 145 degrees F. Set aside to rest for 5 minutes. Slice into strips for the bowls.

9. Assemble the bowls. Place a portion of cooked jasmine rice at the bottom of each bowl. Artfully add the grilled pork slices, pickled carrots, purple cabbage, diced cucumber, and avocado slices to the bowl.

10. Garnish with your choice of toppings including sliced jalapeños, cilantro, sriracha mayo, and a sprinkle of sesame seeds.

11. Enjoy!

Grilled Corn Salsa with Fried Tortilla Chips

Celebrate summer’s vegetables, fresh from the grill, with corn salsa and homemade, crispy, fried tortilla chips! Charred sweet corn, juicy tomatoes, zesty lime, and aromatic cilantro come together in this easy recipe. Whether you're hosting a backyard barbecue, or craving a fresh summertime snack, this salsa elevates any occasion!

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Grilled Corn Salsa with Fried Tortilla Chips
Serves 8 - 10

Ingredients:

4 ears yellow corn, husks and silk removed
2 tablespoons extra virgin olive oil, plus 1 tablespoon
1 avocado, pitted and diced
12-15 grape tomatoes, finely chopped
1 yellow pepper, finely chopped
1/2 red onion, peeled and chopped
1/2 small serrano pepper, seeded and chopped
1/2 cup fresh cilantro, chopped
2 cloves garlic, minced1 lime, juiced
6 oz cotija cheese
1/2 teaspoon Kosher salt
1/2 teaspoon cumin
1/4 teaspoon cayenne
1/4 teaspoon paprika
10 good quality corn tortillas, slightly dry
1 cup vegetable oil
salt to taste

Directions:

1. Prepare the corn salsa: Clean and oil the grill grates. Heat the grill to medium-high heat. Brush the corn with roughly 2 tablespoons olive oil and place the ears directly on the grill. Close the lid and roast for 10 minutes, rotating every couple minutes to promote even cooking and charring.

2. Using tongs, remove the corn from the grill. Transfer to a plate. Once slightly cooled, and easy to handle, use a corn stripper or a knifeto remove the kernels from the cob.

3. In a large bowl, use a wooden spoon to stir together the corn, avocado, grape tomatoes, yellow pepper, red onion, serrano pepper, cilantro, garlic, lime, cotija cheese, the remaining tablespoon olive oil, salt, cumin, cayenne, and paprika. Cover and set aside.

4. Make the homemade tortilla chips: Cut each corn tortilla into 6 even triangles. Line a large sheet pan with paper towels. In a large skillet over medium-high heat, fill the bottom of the skillet with 1" of the vegetable oil. Wait until the oil is 350 degrees F. Working in batches, carefully place the tortilla wedges into the oil, ensuring that the hot oil does not splatter. Cook the tortilla chips until golden brown and crispy, roughly 1-2 minutes. Watch the chips carefully to ensure that they do not burn.

5. Use a large slotted spoon or "spider," to remove the chips and place them on the paper towel-lined sheet pan. Continue with the remaining tortillas, adding additional oil if needed. Sprinkle with salt to your desired taste.

6. Serve the corn salsa with the homemade chips and enjoy!

Slow Cooker Chicken Tostadas with Avocado Crema

Enjoy these flavorful chicken tostadas with the addition of a rich and creamy avocado crema. They are easily made by slow cooking the chicken, and prepping an array of toppings while the tostada shells bake. Tostadas are perfect for a family-pleasing dinner, or for feeding a gathering of friends!

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Slow Cooker Chicken Tostadas with Avocado Crema
Serves 4-6

Chicken Ingredients:

3 pounds boneless, skinless chicken breasts
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 can (7 oz.) diced green chiles

Avocado Cream Ingredients:

2 ripe avocados
1/2 cup sour cream
1/4 cup fresh cilantro, chopped
1 lime, juiced
Salt and pepper to taste

For Serving Ingredients:

12 small corn tortillas
Shredded cheese
Shredded lettuce
Diced tomatoes
Sliced jalapeños, (optional)
Cilantro, as garnish
Avocado Crema

Directions:

1. PLACE the boneless, skinless chicken breasts in the slow cooker.

2. SPRINKLE the ground cumin, chili powder, paprika, onion powder, garlic powder, salt, and pepper evenly over the chicken. Drizzle with olive oil. Add the diced green chiles.

3. COVER the slow cooker and cook on the LOW setting for 6-8 hours, OR on the HIGH setting for 3-4 hours until the chicken is tender and shreds easily with a fork.

4. SHRED the cooked chicken using two forks.

5. PREPARE the avocado crema. In a food processor, combine the ripe avocados, sour cream, chopped cilantro, lime juice, salt, and pepper. Blend until smooth and creamy. Adjust the seasonings to your taste.

6. PREP the tortillas. Preheat the oven to 425 degrees F. Brush both sides of the corn tortillas with olive oil and place on a sheet pan. Bake for about 5 minutes or until they become crisp and lightly browned. Flip each tortilla over and sprinkle with grated cheese and bake for another 2 - 4 minutes, or until the cheese melts.

7. ASSEMBLE the tostadas. Top each tortilla with the shredded chicken. Then, add the toppings of your choice: shredded lettuce, diced tomatoes, jalapeños, and cilantro.

8. DRIZZLE the avocado crema on top and enjoy!

Chicken Milanese

Raise the bar on "We're having chicken for dinner!" This recipe features a crispy, buttery crust and a creamy, dreamy sauce. You’ll find that this dish is surprisingly easy for the level of flavor that it delivers. In just a few minutes, dinner will be served!

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Chicken Milanese
Serves 4

Chicken Milanese Ingredients:

4 thinly-sliced pieces of chicken breast
2 eggs
1/2 cup Panko breadcrumbs
1 teaspoon dried oregano
1/2 teaspoon garlic powder
2 tablespoons olive oil, for pan frying
4 tablespoons butter, for pan frying

Parmesan Cream Sauce Ingredients:

1/4 cup butter
2 tablespoons all-purpose flour
1 cup heavy cream
1/2 cup whole milk
1/2 cup finely grated Parmesan cheese
salt and pepper, to taste

Arugula Side Salad:

1/4 cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
salt and pepper, to taste
4 oz arugula
2 oz Parmesan cheese, shaved
8 oz cherry tomatoes, quartered

Directions:

1. Flatten the chicken. If the chicken is uneven in thickness, pound to an even thickness for more consistent cooking. Cover the chicken in plastic wrap, or place in a plastic bag and pound with a meat pounder or rolling pin until the pieces are an even thickness (about 1/2-inch).

2. Bread the chicken. Whisk the eggs in a shallow bowl. Mix the Panko breadcrumbs, oregano, and garlic powder in a separate shallow bowl. Dip each flattened chicken breast first into the eggs, then into the breadcrumb mixture. Spoon the breadcrumbs on top of the chicken until well-coated on both sides. Set aside on a plate until ready to cook.

3. Pan fry the chicken. In a large skillet or braiser, add 2 tablespoons of olive oil to the pan and heat the pan. Once the pan is hot, cut the butter into 4 pieces and place in the pan with a chicken cutlet on top. Cook over medium heat until browned and crispy on both sides. Turn the heat down slightly, and continue cooking the chicken until the internal temperature reaches 165 degrees F. Allow plenty of room in the pan between the chicken pieces. This will promote even cooking and preserve the breading. Depending on the size of the pan, work inbatches, if necessary.

4. Meanwhile, prepare the Parmesan Cream Sauce. In a saucepan, melt the butter. Whisk in the flour and stir until golden brown, about 2 minutes. Turn the heat to medium, and add the heavy cream. Whisk together. Add the whole milk and continue whisking until thickened. Just before serving, add in the Parmesan cheese, salt, and pepper, and whisk together.

5. Prepare the side salad by whisking together the dressing ingredients and tossing with the arugula. Top the salad with the parmesan cheese and tomatoes.

6. Plate the chicken with ahealthy drizzle of Parmesan Cream Sauce and serve with the side salad. Enjoy!

Classic Cheese Ravioli with Brown Butter, Lemon, and Caper Sauce

Homemade pasta is always such a treat! This delicious cheese ravioli recipe is elevated by this simple, yet divine, brown butter, lemon, and caper sauce. Break out the pasta machine! Let's get dinner rolling!

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Classic Cheese Ravioli with Brown Butter, Lemon, and Caper Sauce
Makes 36 ravioli, or Serves about 4

Basic Pasta Dough Ingredients:

3 eggs
1-1/2 cups all-purpose flour
1/2 cup semolina flour
1/2 teaspoon salt

Classic Cheese Filling Ingredients:

2 tablespoons extra olive oil
1/2 onion, diced and sautéed
2 cloves garlic, minced and sautéed
1/4 cup parmesan cheese, finely grated
3/4 cup ricotta cheese
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 tablespoon fresh parsley, minced
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper

Brown Butter, Lemon and Caper Sauce Ingredients:

8 tablespoons (1 stick) butter
1/8 cup fresh lemon juice
1/4 cup capers, drained
parsley, for garnish
parmesan cheese, finely grated for garnish

Directions:

Mix the Pasta Dough:

1. In a food processor, mix the eggs with the all-purpose flour, semolina, and salt. Pulse until a loose dough ball begins to form. Remove the dough from the food processor and knead a few times by hand.

2. Let the ball of pasta dough set in a covered bowl, or in plastic wrap for 15 minutes to promote relaxation of the glutens. (The dough may be left to rest longer, up to 30 minutes). As it rests, it will become increasingly softer and easier to roll into the required thin sheets.

Prep the Filling:

3. In a large sauté pan, sauté the onion until translucent. Add the garlic and sauté for an additional 30 seconds. The mix will be nicely fragrant. Remove from the heat and let cool.

4. In a large bowl, mix the sautéed onions and garlic with the remaining filling ingredients (parmesan cheese, ricotta cheese, basil, oregano, parsley, salt, and pepper). Set aside until ready for assembly.

Assemble the Ravioli:

5. Divide the pasta dough into two portions with a dough cutter or large knife. Dust the working surface, and flatten one portion of the dough into a disc.

6. Using a pasta machine or pasta making attachment, set the rollers to the widest setting. While cranking, feed the disc of dough through the rollers. Continue cranking evenly until the entire portion has been rolled out. Dust each side of the rolled pasta dough with a small amount of flour. Reduce the width of the rollers to the next thinner setting. Feed the dough through the rollers again. Repeat the narrowing of the rollers and the rolling of the dough until the dough is about 1/8” in thickness (a number 5 or 6 on an Atlas Marcato Pasta maker). Once the dough sheet reaches this thin stage, cut the sheet in half to make two equal pieces.

7. Place one of the rolled pasta sheets on top of a ravioli maker ensuring that the dough placement is aligned well. Press the dough lightly into each well of the ravioli maker.

8. Place a tablespoon-sized scoop of filling into each pocket. Lightly wet the edges of each ravioli section with a wet fingertip. This will help to seal the ravioli effectively in the next step.

9. Top the tray with the second half sheet of pasta covering the filling. Place the top of the ravioli maker on top. Using a rolling pin, roll over the tray to seal the ravioli together.

10. Carefully remove the ravioli from the tray. With a fluted pastry cutter or ravioli cutter, cut between the pockets of filling to form the individual ravioli.

11. Freeze the ravioli in a single layer on a parchment-covered baking sheet for 30 minutes. This will assist in easier handling during cooking. Once frozen, the ravioli may also be packaged in airtight wrapping and stored in the freezer for up to two weeks.

Cook the Ravioli:

12. Bring 4 quarts of water to a boil in a large pot. Generously salt the water with Kosher salt.

13. Place the ravioli carefully into the boiling water in small batches of 8-12 in order to avoid crowding during cooking.

14. Once the ravioli begin to float, check a corner of a ravioli for doneness.

15. Using a slotted spoon, or a spider tool, remove the boiled ravioli and place in a warm bowl.

Make the Sauce:

16. Melt the butter in a skillet and cook until just golden brown. Add the lemon juice and capers, and stir.

17. Spoon the browned butter sauce over the cooked ravioli and garnish heartily with more freshly minced parsley and finely grated parmesan cheese. Serve and enjoy!

Weeknight Chicken Parmesan

To us, Chicken Parmesan is the definition of comfort food! With a hearty red sauce, bubbly cheese, and perfectly breaded, tender chicken cutlets served over a plate of pasta, what's not to love? Our recipe includes a few shortcuts making this delicious dish very doable even on a weeknight! We think you'll love it!

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Weeknight Chicken Parmesan
Serves 4

Ingredients:

4 pieces of thinly-sliced chicken breast
2 eggs
1/2 cup Italian breadcrumbs
1/4 cup grated Parmesan cheese
1/8 cup olive oil for pan-frying chicken
4 tablespoons butter, for pan-frying chicken
1 jar of your favorite marinara sauce
8 slices provolone cheese

Directions:

1. Prepare the chicken. Whisk the eggs in a shallow bowl. Mix the breadcrumbs and grated Parmesan cheese in a separate, shallow bowl. Dip each chicken breast first into the eggs, then into the breadcrumb mixture. Spoon the breadcrumbs on top of the chicken until well-coated on both sides. Set aside on a plate until ready to pan-fry.

2. In an oven-safe skillet or braiser, add 1/8 cup of olive oil to the pan, and 1 tablespoon of butter under each chickenbreast. Cook the chicken over medium heat until browned and crispy on both sides. Turn the heat down slightly, and continue cooking the chicken until the internal temperature reaches 165 degrees F. Depending on the size of the pan, work in batches so that the chicken has plenty of room to cook without touching any other piece. This will help to keep the breading intact and to cook evenly.

3. Once all the chicken has cooked, add the 4 pieces back into the skillet. Spoon yourfavorite jarred marinara sauce over each cooked piece of chicken. Add 2 slices of provolone cheese on top of each sauced chicken breast.

4. Broil until the cheese is bubbling and just beginning to brown.

5. Serve the chicken on a bed of thin spaghetti with a little extra warmed sauce, or with a crisp, green, side salad.

Chickpea Soup with Lemon and Potatoes

This hearty soup combines earthy potatoes and creamy chickpeas for a deliciously flavorful dish. Brightened by citrus and enhanced with fresh parsley and Parmesan, the soup is thickened with a partial puree of itself. Pair it with slices of crusty bread with butter for an easy weeknight meal.

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Chickpea Soup with Lemon and Potatoes
Serves 6 - 8

Soup Ingredients:

2 tablespoons unsalted butter
2 tablespoons olive oil
2 stalks celery, leafy tops removed, scrubbed, and finely chopped
1 small yellow onion, finely chopped
2 small carrots, scrubbed, peeled and finely chopped
3 cloves garlic, minced
1/4 teaspoon black pepper, plus more to taste
1/2 teaspoon Kosher salt, plus more to taste
1/2 teaspoon turmeric
1/4 teaspoon crushed red pepper flakes
6 cups vegetable stock
2 bay leaves
2 (15 oz) cans chickpeas, drained and rinsed
1.5 lbs small yellow potatoes, scrubbed and cut roughly into 1/2" pieces
1 lemon, zested and juiced Garnishes:
1/4 cup grated Parmesan
1/4 cup fresh parsley lemon slices

Directions:

1. In a large Dutch oven, heat the olive oil and butter over medium heat.

2. Make a mirepoix by sautéing the celery, onion, and carrot in the warm olive oil and butter until the carrot and celery are soft and the onions are translucent, roughly 5 minutes. Stir in the garlic, pepper, salt, turmeric, and crushed red pepper flake, and continue to sauté for another minute until the ingredients are incorporated and smelling fragrant.

3. Add the vegetable stock, bay leaves, chickpeas, and potatoes and bring ingredients to a boil. Once boiling, reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are fork tender.

4. Use tongs to remove the bay leaves and discard. Very carefully ladle roughly half of the soup into a blender and purée until smooth. Return the pureed soup back into the Dutch oven and stir to create a creamy base, still with whole chickpeas and potato pieces throughout.

5. Stir in the lemon zest and one tablespoon lemon juice. Taste and add more lemon juice to your desired preference. Serve topped with a heaping pile of Parmesan and parsley, and a lemon slice, if desired. Add additional salt and pepper to taste.

Pork Ragu with Pappardelle

Hearty and savory, this pork ragu is packed with veggies, and is an easy solution to "what's for dinner?" An electric pressure cooker shortens the cooking time while still achieving succulent, pull-apart pork. With a few easy prep steps, you’ll find that this recipe over delivers on big flavor!

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Pork Ragu with Pappardelle
Serves about 8

Ingredients:

4 carrots, roughly chopped, then minced in food processor
3 stalks celery, roughly chopped, then minced in food processor
1 onion, roughly chopped, then minced in food processor
3 cloves garlic, minced in food processor
1 (2-3 lb) boneless pork shoulder, cut into 3-4 smaller chunks, excess fat trimmed
Kosher salt and pepper for seasoning the pork
2 tablespoons vegetable oil
2 tablespoons olive oil
1 (28 oz) can tomato sauce
1 (6 oz) can tomato paste
1 cup red wine
1 tablespoon dried oregano
fresh rosemary, 2 sprigs
fresh thyme, 4 sprigs
2 bay leaves
1 pound pappardelle pasta
1/2 cup Parmigiano-Reggiano, shaved

Directions:

1. Roughly chop the onion, celery, carrot, and garlic until they fit into a food processor. Then, using the food processor, pulse the onion, celery, carrot, and garlic until finely minced (in just seconds)! Mince in batches, as needed.

2. Slice the pork shoulder into 4-5 smaller chunks. Season all sides generously with Kosher salt and pepper.

3. Using an electric pressure cooker on the brown function, add two tablespoons of vegetable oil and sear each side of the pork shoulder until just browned, then remove and set aside. Work in batches, as needed.

4. Add two tablespoons of olive oil to the pressure cooker and sauté the minced vegetables until fragrant and the onions have turned translucent. Stir the veggies and scrape up any browned bits from searing the pork into the vegetables. This fond will add a great depth of flavor to the final dish.

5. Add the tomato sauce, tomato paste, red wine, and oregano. Stir to combine.

6. Place the seared pork shoulder pieces around the sauce mixture, and top with the fresh herbs and bay leaves.

7. Seal the lid on the pressure cooker and bring to high pressure. Cook on high pressure for 45 minutes, then let the steam release naturally for 5-10 minutes. Remove the bay leaves.

8. Remove the cooked pork and shred with two forks discarding any excess fat. Return the shredded pork to the sauce. Stir the sauce to combine. Switch the cooker to a “keep warm” function until ready to serve.

9. Meanwhile, prepare the pappardelle pasta according to the package's instructions.

10. Serve the pork ragu over the cooked pappardelle and garnish with shaved Parmigiano-Reggiano cheese.

Butternut Squash Soup with Melted Brie and Honey Crostini

Creamy, savory butternut squash soup is an autumn favorite! Pair it with crostini topped with Brie, honey, and thyme to make a simple dinner something a little more special!

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Butternut Squash Soup with Melted Brie and Honey Crostini
Serves 6 - 8

Soup Ingredients:

1 butternut squash
1 tablespoon olive oil
2 tablespoons butter
1 yellow onion, peeled and chopped
3 cloves garlic, minced
1 shallot, finely diced
1 large carrot, peeled and chopped
1 apple, peeled and chopped
2 stalks celery, chopped
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
1/8 ground nutmeg
1/8 teaspoon smoked paprika
1 teaspoon fresh rosemary, minced
Drizzle of heavy cream
6 cups vegetable broth

Crostini Ingredients:

1 baguette
1 tablespoon olive oil
8.8 oz Brie
1 tablespoon honey
1/2 tablespoon fresh thyme leaves

Directions:

1. Prep the butternut squash. Cut off the ends of the squash and across at the “waist.” Peel the skin with a knife or a vegetable peeler. Cut the base in half and scoop out the seeds. Slice and dice the squash into roughly 3/4" cubes.

2. In a large Dutch oven, add the olive oil and butter until the butter melts. Add the chopped onion, garlic, shallot, carrot, apple, and celery. Sauté for 5 minutes over medium heat, stirring frequently.

3. Add the cubed butternut squash and season it with salt, pepper, nutmeg, smoked paprika, and fresh rosemary. Stir to coat, then cover and cook for 15 minutes, stirring occasionally.

4. Add the vegetable stock, and bring the ingredients to a low boil over medium heat. Boil for 5 minutes. Reduce the heat to low, cover, and simmer for 15 minutes or until the butternut squash is fork tender.

5. While the soup is simmering, preheat the oven to 450 degrees F. Slice the baguette into slices and place on a rimmed baking sheet lined with parchment paper. Brush the slices with olive oil. Slice the Brie into 1/2" thick slices and place on the baguette slices. Bake for 5 minutes or until the bread begins to brown and get crispy. Remove from the oven and drizzle with the honey and sprinkle with the thyme leaves.

6. Using an immersion blender, purée the soup until smooth. Take care not to let the hot soup splatter. Ladle out servings, and top each bowl with a drizzle of heavy cream, and additional salt and pepper. Serve the prepared crostini onthe side.

Grilled Tuna Steaks with Citrus-Ginger Dipping Sauce and Green Beans

Tuna steaks are a such an achievable luxury. They come together in just minutes when seared on the grill. Quality tuna steaks will melt in your mouth. Head to your trusted fishmonger, then let the grill do the work! Paired with charred green beans and a savory citrus-ginger sauce, a delicious dinner is served!

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Grilled Tuna Steaks with Citrus-Ginger Dipping Sauce and Green Beans
Serves 2

Tuna Ingredients:

(2) 6-oz fresh ahi tuna steaks(sashimi grade)
2 tablespoons olive oil, divided(for brushing tuna steaks andtossing green beans)
1/4 teaspoon salt
1/4 teaspoon black pepper,freshly cracked
12-oz green beans, washed and trimmed

Ginger Dipping Sauce Ingredients:

1/3 cup soy sauce
1 tablespoon sugar
1 teaspoon rice vinegar
1/2 tablespoon lime juice
1/2 tablespoon lemon juice
1/2 teaspoon grated ginger
1 garlic clove, minced

Serve with:

Wasabi paste
Toasted sesame seeds
2 green onions, sliced

Directions:

1. Combine the soy sauce and sugar in a small saucepan and cook until sugar dissolves. Transfer to a heat safe, wide-mouth jar and whisk in the rice vinegar, lime juice, lemon juice, grated ginger, and garlic until combined. Set aside.

2. Brush the tuna steaks with olive oil and sprinkle with salt and pepper.

3. In a large bowl, toss the green beans with the remaining olive oil.

4. In a grill basket, grill the green beans over high heat for8-10 min; occasionally toss with tongs.

5. Grill the tuna steaks over very high heat for 1 minute on each side until grill marks are achieved, keeping the internal meat red.

6. Serve the tuna steaks and green beans with the dipping sauce and a smear of wasabi. Top with toasted sesame seeds and green onion.

Brown Sugar, Chili-Rubbed Ribeye Steaks with Herb Butter

Looking for a special dinner to celebrate Dad? Try our brown sugar and chili-rubbed ribeye steaks made on the grill. The brown sugar caramelizes as the steaks grill creating a rich, slightly sweet and savory experience with every bite.

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Brown Sugar, Chili-Rubbed Ribeye Steaks with Herb Butter
Serves 2

Ingredients:

2 ribeye steaks

Brown Sugar + Chili Steak Rub Ingredients:

4 teaspoons Kosher salt
2 teaspoon black pepper
1 tablespoon chili powder
1/4 teaspoon cayenne pepper
1 teaspoon garlic powder
2 tablespoons brown sugar

Herb Butter Ingredients:

6 tablespoons butter, softened
1 teaspoon honey
1/4 teaspoon cayenne pepper
1/4 teaspoon Worcestershire sauce
1 tablespoon fresh basil, finely chopped
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh cilantro, finely chopped

Directions:

1. Mix all of the steak rub ingredients together in a small bowl until well combined. Coat the steaks generously on all sides with the rub. Press and rub the seasoning into the steak. Allow the steak to come to room temperature for about 30 minutes to one hour before grilling.

2. Prepare the herb butter. Mix the softened butter with the honey, cayenne, Worcestershire sauce, and minced herbs. Place on a square of parchment paper. Roll and form into a log shape. Twist both ends of the paper to secure the log. Refrigerate or freeze the butter until ready to use.

3. Fire up the grill, bringing the heat to a high temperature. Make sure the grill is clean and well-oiled.

4. Once the grill is hot, place the steak on the grill, and sear the first side for 5 minutes. Cover the grill during cooking and avoid the urge to check or move the steak around. During this time, a seared crust will form assisting in keeping the juices within the steak.

5. After the five minutes, flip the steak once, and sear on the other side for 3-5 minutes (depending on the thickness of the steak). Take the temperature of the steak, and determine the desired doneness. We prefer our steaks at about 130 degrees F for a rare to medium-rare steak.

6. If the steak needs to cook longer, turn the burners down to low, or move to an indirect area of the grill until the steak reaches the desired doneness. Check the temperature every few minutes to avoid overcooking the steak.

7. Once the steak reaches the desired doneness, remove it from the grill and let it rest for 5-7 minutes. Don't slice into it, or wrap it, just let it rest. While the steak rests, place a few pats of the herb butter on the top, and let them slowly melt into the seared crust.

8. After the steak rests, serve and enjoy!

Classic Potato and Caramelized Onion, Gruyère Gratin

Experience this classic potato presentation -- thinly sliced potatoes layered with a distinctive Mornay sauce (a Béchamel sauce with Gruyère cheese added). The addition of savory, caramelized onions and fresh thyme infuses comforting flavors into every bite.

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Classic Potato and Caramelized Onion, Gruyère Gratin
Serves 6 - 8

Ingredients:

2 tablespoons butter
2 medium sweet onions, sliced pole to pole
1 teaspoon fresh thyme leaves
2 lbs Russet potatoes (about 2-3 medium to large potatoes), washed, peeled, and thinly sliced with a mandoline
3 cloves garlic, minced

Mornay Sauce Ingredients:

4 tablespoons butter
1/4 cup all-purpose flour
3 cups whole milk
1-1/2 teaspoons Kosher salt
1/4 teaspoon black pepper
2 cup grated Gruyère, 1/4 cup reserved for topping the gratin

Directions:

1. Prepare the caramelized onions. In a large skillet or sauté pan, melt 2 tablespoons of butter and sauté the sliced onions over medium heat. Once the onions start sweating, turn the heat down to medium-low. Stir the onions occasionally, as needed. Allow them to cook slowly for 35-45 minutes until a deep brown color is formed and they become fully caramelized. Add the garlic and cook for another 2-3 minutes. Add the thyme leaves and stir allowing the fragrance to bloom.

2. While the onions cook, prep the potatoes. Use a sharp peeler to peel the potatoes. Rinse off, then slice into 1/8” thick slices using a handheld mandoline.

3. Preheat the oven to 400 degrees F.

4. Prepare the roux. In a separate, smaller saucepan, heat the remaining 4 tablespoons of butter. Once the butter has melted, add the flour and whisk continuously until the mixture is completely smooth, as it cooks for about 1 - 2 minutes. This process removes the raw flour flavor and helps create a silky sauce.

5. Create a Béchamel sauce by very slowly pouring milk into the roux. Continue whisking the mixture until the sauce is smooth. Add in the salt and pepper and continue whisking over medium-low heat for 3-5 minutes or until the sauce thickens and becomes very creamy.

6. Remove from heat and transform the sauce into a Mornay sauce by slowly adding in the shredded Gruyère cheese. Whisk until the sauce is smooth, and the cheese is well incorporated. The sauce will continue to thicken while maintaining its creamy texture.

7. Layer the gratin. Butter the bottom and sides of a large baking dish and lay a single layer of potatoes, then a layer of caramelized onions. Pour some of the sauce over the potatoes and continue to layer the potatoes, onions, and sauce to form additional layers. Repeat this step until all of the potatoes are used (or until the layers reach within 1/2” from the top of the dish).

8. Top the final layer of potatoes with the remaining onions, then sauce, and finally sprinkle with the reserved 1/4 cup of cheese.

9. Cover the gratin with a tight-fitting lid or foil and bake for 60 minutes. Remove the lid or foil, and continue to bake for another 10 minutes, or until the top turns golden brown and the gratin is hot and bubbling.

10. Garnish with additional fresh stems of thyme, and serve while hot.

Thin Crust Pizza with Fresh Mozzarella, Chicken Sausage, Red Onion & Basil

Pizza is loved by everyone for a reason -- it’s so tasty! Try our recipe for an overnight pizza dough for the ultimate crispy, yet chewy thin-crust pizza experience. Practice patience as the dough rests, then enjoy how easily the final pizzas come together. Enjoy your handcrafted pizzas with our suggested toppings, or experiment with your own. It's a pizza party!

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Thin Crust Pizza with Fresh Mozzarella, Chicken Sausage, Red Onion & Basil
Makes three 10-12" pizzas

Dough Ingredients:

1-1/2 cups warm water - 110 degrees F
1 packet of active dry yeast
1 teaspoon sugar
3-1/2 - 4 cups all-purpose flour
1 teaspoon Kosher salt
2 tablespoons olive oil

Sauce Ingredients:

1 can (14.5 oz) whole San Marzano tomatoes
1 clove garlic
1/2 teaspoon Kosher salt
1/2 teaspoon sugar
1/4 teaspoon balsamic vinegar

Topping Ingredients:

Shredded Parmesan cheese
Fresh mozzarella, sliced
Spicy Italian chicken sausage, sliced
Red onion, thinly sliced
Basil, chiffonade cut as garnish

Directions:

1. Measure and heat the water to 110 degrees F. Add the water to the bowl of a stand mixer and add the sugar. Sprinkle the yeast on top. . Allow the yeast to stand undisturbed for a few minutes. It's ready to use when when it looks slightly foamy on top.

2. While the yeast is dissolving and activating, measure out the olive oil, salt, and flour.

3. Add the olive oil and salt to the yeast and water. Add one cup of the flour and mix on low for two minutes. Slowly, add 3 cups of flour and mix until a dough ball forms. Remove the dough from the mixer and knead a few times on a flour-dusted work surface. Form the dough into a ball.

4. Place the dough in a bowl coated with olive oil, and cover the dough ball with a kitchen towel. Let it double in size -- about 30 minutes.

5. Transfer the dough to a floured surface and divide it into three even pieces. Knead each section of dough individually, adding a little bit of additional flour to the dough and the working surface, as needed, until each dough ball is smooth, and not too sticky. Dust the dough balls with more flour, and place on a large plate under plastic wrap. Let the dough balls rest overnight in the refrigerator.

6. After the dough rests overnight, remove the plate from the fridge, and let the dough come to room temperature -- about two hours.

7. Place a pizza stone or baking steel on the middle oven rack and preheat the oven to 475-500 degrees F. Preheating the oven will ensure that the stone will be hot and ready when it's time for the pizzas to bake. A hot, preheated pizza stone produces a crispy bottom crust.

8. Prepare the sauce. In a blender or food processor, or directly in the tomato can using an immersion hand blender, combine all of the sauce ingredients and blend until smooth.

9. Prepare the pizza toppings. Slice the fresh mozzarella, the chicken sausage, red onions, and basil.

10. Once the oven is preheated, get ready to stretch and assemble the pizzas! Select one ball of dough. With floured hands begin to flatten the ball into a round disc, about 8”- 12" in diameter, starting from the center and working outward to form a round crust. The top of the dough ball will remain on top through this process. Try stretching the dough with the back of your hand, and avoid making holes.

11. Once the dough is formed, place it on a piece of parchment paper placed on top of the pizza peel for easy transferring to the pizza stone once assembled. Spread a thin layer of sauce to within about 1 inch from the edge. Add a layer of shredded parmesan cheese, then a layer of fresh mozzarella cheese. Finish the pizza with sliced chicken sausage and thinly sliced red onions. Avoid overloading the pizza with too many toppings.

12. After adding the toppings, transfer the pizza to the oven using a pizza peel.

13. Bake the pizza until the cheese melts and the crust is golden brown. Remove from the oven. Remember to allow the pizza to cool a little before eating. Garnish with fresh basil and enjoy!

Steak Diane

Looking for a luxurious, romantic dinner for two? Try our version of the steakhouse classic, Steak Diane. To learn how to make a perfectly seared filet, and embellish it with a creamy, decadent mushroom sauce, read on! We were impressed -- you will be, too!

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Steak Diane
Serves 2

Ingredients:

4 tablespoons butter, divided
1 tablespoon olive oil
2 tenderloin beef filets, lightly pounded to be 1-inch thick
Kosher salt and pepper
1/2 cup finely minced shallot
8 oz cremini mushrooms, sliced
2 tablespoons chives, sliced for garnish
1/4 cup cognac or brandy
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon tomato paste
1 teaspoon lemon juice
1/2 cup beef broth
1/4 cup heavy whipping cream

Directions:

1. Using a layer of parchment paper and a meat mallet, slightly pound the steaks to be about 1-inch thick. Season the steaks generously with Kosher salt and pepper, and allow to set at room temperature for about 30 minutes before cooking.

2. Prepare the shallots by mincing. Brush off and slice the mushrooms. Ready the garnish by slicing the chives before starting the cooking.

3. Melt 2 tablespoons of butter and the olive oil in a cast iron skillet. Allow the oil and butter to heat. Once hot, add the steaks. Sear the steaks undisturbed for 2-3 minutes on each side. Continue to cook until the steak reaches the desired level of doneness. Remove the steaks from the pan, and let rest on a plate tented with foil while you prepare the sauce. (Remember, the steaks will continue to rise in temperature by a few degrees as they rest.)

4. Make the Sauce Diane. Add the remaining 2 tablespoons of butter to the skillet. Cook the mushrooms until browned on all sides. Add the shallot, and cook until translucent.

5. Add the cognac or brandy. Light the pan on fire if you desire some drama in the kitchen. Or, just let the brandycook down. Stir in the Worcestershire sauce, Dijon, tomato paste, lemon juice, and beef broth. Allow the sauce to simmer for about 5 minutes. Stir in the heavy cream and cook for another 2 minutes, or until the sauce thickens slightly. Taste the sauce, and adjust the seasonings with additional salt and pepper.

6. Serve the steaks with a generous serving of sauce. Garnish with chives.

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.

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.