DINNER

Filet Mignon with a Simple Chasseur Sauce

Looking for a special holiday dinner entrée? Indulge in our Filet Mignon with a Simple Chasseur Sauce. The tender beef is seared and cooked to perfection, then served with a rich, savory sauce that includes mushrooms, wine, and herbs. An elegant and flavorful dinner awaits!

Filet Mignon with a Simple Chasseur Sauce
Serves 2

Ingredients for the Filet Mignon:

2 filet mignon steaks (6–8 oz each, about 1.5 inches thick)
Kosher salt and freshly ground black pepper, sprinkled on all sides of the steak
1 tablespoon high-heat oil(like avocado oil)
2 tablespoons butter
2 garlic cloves, smashed
2 sprigs fresh thyme
2 sprigs rosemary

Ingredients for the Simple Chasseur Sauce:

2 tablespoons butter
1 medium shallot, finely diced
8 ounces mushrooms, sliced
1/2 cup dry red wine
1 tablespoon brandy
1/2 cup beef stock
2 tablespoons tomato paste
2 sprigs thyme
Kosher salt and black pepper, to taste

Directions:

1. Remove the steaks from the fridge 30 minutes before cooking to bring them to room temperature. Pat them dry with a paper towel. Generously season all sides with Kosher salt and black pepper.

2. Preheat the oven to 400 F.

3. Sear the steaks. Heat a cast iron pan over high heat until very hot. Add the oil and swirl to coat the pan. Place the steaks in the pan and sear for 2-3 minutes without moving, until a golden-brown crust forms. Flip and sear for another 2 minutes on the other side. Roll the steaks on their side to sear the sides, as well.

TIP: Searing and then finishing the steaks in the oven ensures a beautifully seared crust and a tender, juicy center.

4. Reduce heat to medium-low and add 2 tablespoons of butter, the smashed garlic, and the sprigs of fresh thyme and rosemary. Tilt the pan slightly and use a spoon to baste the steaks with the herbed, melted butter for about 30 seconds.

5. Finish the steaks in the oven. Roast in the oven for 4-6 minutes for medium-rare, or longer for desired doneness.

TIP: Use a meat thermometer for accuracy: Rare: 120–125 F, Medium-Rare: 130–135 F, Medium: 140–145 F.

6. Meanwhile prepare the sauce. In a large skillet over medium heat, melt the butter. Add the shallots and sauté until softened, about 2 minutes. Stir in the mushrooms and cook until they are golden brown and all the moisture has evaporated, about 5 minutes.

7. Pour the red wine and brandy over the mushrooms scraping up any browned bits from the pan. Let it simmer and deglaze until reduced by half.

8. Stir in the beef stock and tomato paste mixing well. Add the thyme and let the sauce simmer for about 5 more minutes, or until slightly thickened. Season with salt and black pepper, to taste.

9. Remove the steaks from the oven and let them rest for 5-10 minutes on a cutting board.

10. Serve the steaks over a bed of sauce. Garnish with fresh parsley before serving.

Homemade Gnocchi with Pumpkin Sage Sauce

Pillowy-soft gnocchi and a creamy pumpkin sauce create the ultimate comfort dish for cozy, autumn evenings. Great for gatherings or a quiet dinner at home, this dish is a celebration of fall flavors, and is surprisingly easy to make from scratch. Each bite is a reminder of how simple ingredients can come together to make something truly special.

Homemade Gnocchi with Pumpkin Sage Sauce
Serves 4

Homemade Gnocchi Ingredients:

1 lb Yukon gold potatoes (about 2 small potatoes)
1 egg yolk, beaten
1/2 cup ricotta cheese, drained
1/2 teaspoon Kosher salt
1-1/4 cups 00 (double zero) flour, plus more for working surfaces
Semolina flour for dusting

Pumpkin Sage Sauce Ingredients:

4 tablespoons butter
20 sage leaves
3 tablespoons olive oil
4 cloves garlic, sliced
1 small shallot, diced
1 tablespoon sherry
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne
1/8 teaspoon ground nutmeg
1 cup pumpkin puree
1/3 cup chicken stock
1 tablespoon tomato paste
1/4 cup half-n-half
2 tablespoons pepitas
1/2 cup Parmesan cheese, finely grated

Directions:

1. Make the gnocchi. Prep a sheet pan by dusting it with semolina flour; set aside. Boil the potatoes, skin on, until tender, about 20-25 minutes. Use a fork to ensure that the potatoes are soft and tender. Cool the potatoes, then peel off their skins. Discard the skin and cut the peeled potatoes into smaller pieces. Press the potatoes through a potato ricer into a large bowl. Let the potatoes cool for a few minutes. They should be warm, but not hot when mixing; this will help the ingredients bind together.

2. In the center of the pressed potatoes, create a small well. Add the egg yolk, ricotta cheese, and salt. Sprinkle some of the flour on top, then gently mix with a fork to combine the ingredients. Continue to slowly incorporate the rest of the flour into the potato mixture until the dough is fairly smooth and pliable.

3. Using your hands, gather the dough and form it into a ball. Do not knead the dough. If the dough is sticking to your fingers, sprinkle with a little extra flour. Cover and let the dough rest for about 10-15 minutes.

4. After the dough has rested, place it on a work surface that has been dusted with semolina flour. Cut the dough into 4 equal pieces using a dough cutter. Roll the 4 pieces into roughly 20" long ropes. Cut each rope into individual pieces, about 3/4" in length. Sprinkle with a little more flour to prevent the pieces from sticking together. Let them rest for another 10-15 minutes.

5. With a gnocchi board, form the gnocchi. Holding the board at an angle, use your thumb to gently roll each piece against the board to create ridges on one side and a small well on the reverse side. Repeat this rolling process for all of the remaining pieces. Place the gnocchi on the prepped sheet pan and set aside.

6. Prepare the crispy sage leaves. In a large skillet, melt the butter. Sizzle the sage leaves in the butter until just crisp, being careful not to burn the sage nor the butter. Remove the sage leaves with tongs and let them drain on a paper towel-lined plate.

7. Make the pumpkin sage sauce. In the same skillet, add the olive oil and heat over medium heat. Cook the garlic and shallot until soft and fragrant, about 2-4 minutes. Deglaze the pan with the sherry and cook for another 2-4 minutes, or until the alcohol cooks away. Add the salt, pepper, cayenne, and nutmeg, and cook for another minute. Add the pumpkin puree, chicken stock, and tomato paste. Heat until it reaches a simmer. Stir in the half-n-half. Keep the sauce on low heat while boiling the gnocchi.

8. Bring a large pot of water to a boil. Salt the water and cook gnocchi in batches for 30 sec - 1 minute. The gnocchi are ready when they float to the top of the water. Use a slotted spoon and transfer the gnocchi directly into the sauce. Repeat with all of the gnocchi and toss to cover the gnocchi in the pumpkin sauce.

9. Garnish with the crispy sage leaves, pepitas, and a generous handful of finely grated Parmesan cheese. Serve hot.

Soft Pretzels with Beer Cheese Dip

Try our homemade soft pretzels and tangy, slightly spicy, beer cheese dip at one of your upcoming fall festivities! Pretzel dough is shaped into its classic form, then boiled before being baked to golden perfection. You’ll enjoy the salty crust and pillowy center. Our easy dipping cheese is assembled in a snap so you can get on with what matters most -- enjoying and celebrating the season!

Soft Pretzels with Beer Cheese Dip
Makes 6 large pretzels

Pretzel Ingredients:

3 cups bread flour, plus more for dusting
1 tablespoon Kosher salt
4 tablespoons butter, softened
1 tablespoon sugar
1 cup warm water (about 110 F)
1 pkg active dry yeast
Oil for coating the bowl
2.5 quarts water (10 cups)
8 tablespoons baking soda
1 egg, beaten
Coarse salt

Beer Cheese Dip Ingredients:

4 tablespoons unsalted butter
1 clove garlic, minced
4 tablespoons all-purpose flour
1 cup whipping cream
1/2 cup lager beer
1-1/2 teaspoons Worcestershire sauce
1/2 teaspoon mustard powder
1/8 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
1/4 teaspoon salt
4 oz sharp cheddar cheese, grated (1-1/2 cups)
1/2 cup Gruyère cheese, grated
2 tablespoons chives, finely minced

Directions:

1. In the bowl of a stand mixer, outfitted with the paddle attachment, stir together the flour and salt on low speed.

2. Cut the butter into small pieces. In a small bowl combine thebutter pieces and the sugar. Pour the warm water (about 110 F) over the butter and sugar and sprinkle the yeast on top. Allow to set until the yeast blooms.

3. Pour the yeast mixture into the flour mixture with thestand mixer running on its lowest setting. Beat until well-combined. Shift to the dough hook and knead the dough for about 3-4 minutes on low speed.

4. Transfer the dough to a lightly oiled bowl. Cover and allow to rise until doubled about 1 to 1.5 hours. Punch down and knead the dough into a ball. Return to the oiled bowl, cover with plastic wrap and place in the refrigerator for 1 hour, or up to 24 hours.

5. Preheat the oven to 425 F.

6. Turn the dough onto a lightly flour dusted surface and form a ball.Cut the dough ball into 6 equal parts with a dough cutter. Roll each piece into a long rope about 1/2 inch in diameter. Create a U shape, with the opening facing away from you. Overlap one side over the other, twist, then fold just below the twist and connect the ends to the bottom of the U. Repeat to make 6 pretzels.

7. Using a large pot, measure 2.5 quarts of water and 8 tablespoons baking soda. Bring to a rolling boil. Gently lower each pretzel into the boiling water. Boil the pretzels in batches without overcrowding the pot. Using a large slotted spoon is helpful. As the pretzels rise to the surface of the water (which they will do quickly – in about 30 seconds), remove them with a slotted spoon and place them on a parchment paper-lined baking sheet. Repeat the process until all the pretzels have been boiled. Brush the top of each pretzel with an egg wash. Immediately sprinkle with coarse salt while still wet.

8. Immediately bake the pretzels in a pre-heated oven for 15-18 minutes, watching closely. The pretzels will turn a nice golden brown. Cool on a cooling rack. Enjoy while still warm, or store in an airtight container, once cooled, for up to 24 hours.

9. In a small saucepan over low heat, melt the butter. Once melted, add the minced garlic and cook for 2-3 minutes. Create a roux by gradually whisking in the flour until all is incorporated.

10. Reduce the heat to low and add the cream, beer, and Worcestershire sauce. Continue to stir. Whisk in the spices. Slowly add the cheeses and stir until melted and the sauce becomes smooth. Taste and add additional salt or spices, if desired. Garnish with chives. Enjoy immediately.

Apple Cider Chicken Sheet Pan Dinner

This meal brings together the warm flavors of apple cider, sweet dried cherries, seasonal fall veggies, and tender chicken thighs for a complete and comforting dish.

Apple Cider Chicken Sheet Pan Dinner
Serves 3-4

Ingredients:

6-8 bone-in chicken thighs
1 large or 2 smaller sweet potatoes, peeled and diced into 1/2” cubes
1/2 red onion, sliced pole to pole
2 cups Brussels sprouts, trimmed and halved
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Salt and pepper
2 tablespoons olive oil
1 fresh rosemary sprig, minced

For the Apple Cider Glaze:

1/2 cup apple cider
1 tablespoon butter
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1/4 teaspoon cinnamon
1 cup dried cherries

Directions:

1. Preheat the oven to 450 F with a rack about 6 inches from the top of the oven. Line one large baking sheet (or two smaller sheets) with parchment paper, or lightly grease it. TIP: We love using parchment paper for easy clean-up!

2. Prepare the glaze. In a small saucepan over medium heat, combine the apple cider, butter, Dijon mustard, apple cider vinegar, maple syrup, and cinnamon. Whisk until combined. Bring to a boil, then reduce to a simmer. Let it cook for about 10-15 minutes, or until the glaze is reduced by half. Add the dried cherries with about 5 minutes of simmering left so that the cherries have a chance to plump up and add flavor to the simmering glaze.

3. Prepare the vegetables. Place the sweet potato cubes, red onion slices, and halved Brussels sprouts in a large bowl. Drizzle all with olive oil, and toss to coat evenly. Pour about half of the glaze over the veggies and toss. Transfer the veggies to the prepared sheet pan.

4. Make space for the chicken thighs in between the veggies. Drizzle each thigh with the remaining glaze.

5. Sprinkle everything with the paprika, garlic powder, Kosher salt, pepper, and minced rosemary.

6. Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165 F, and the vegetables are tender and caramelized.

7. Broil for 2-3 minutes more, if the chicken needs a bit more browning.

8. Divide among plates and serve hot. Enjoy the sweetand savory apple cider flavors with each bite!

Marinated Bone-in Pork Chops on the Grill with a Spicy Peach Sauce

These juicy, bone-in pork chops are packed with flavor, thanks to a simple marinade that ensures every bite is tender and delicious. Grilled to perfection, they’re topped with a slightly spicy peach sauce that adds a sweet, tangy kick to each bite. Perfect for end-of-summer grilling, this dish is an easy yet impressive entrée to share with family and friends.

Marinated Bone-in Pork Chops on the Grill with a Spicy Peach Sauce
Serves 4

Ingredients:

4 bone-in pork chops

Marinade Ingredients:

1/4 cup olive oil
1/4 cup soy sauce
2 tablespoons honey
2 dashes Worcestershire sauce
2 tablespoons Dijon mustard
3 cloves garlic, minced
2 tablespoons fresh lemon juice
1 tablespoon fresh thyme, chopped
1/2 teaspoon black pepper

Peach Sauce Ingredients:

2 large peaches (or about 2 cups), pitted, peeled and diced
3 tablespoons butter
1/2 jalapeño pepper, seeded and finely minced
1/4 cup white wine
1 tablespoon honey
1 tablespoon lemon zest
1/4 cup lemon juice

Directions:

1. Make the marinade by whisking together the olive oil, soy sauce, honey, Worcestershire sauce, Dijon, garlic, lemon juice, thyme, and black pepper together in a large bowl. Add the pork chops, cover and refrigerate for an hour, or up to 4 hours. Rotate every 30 minutes to make sure chops are well-covered in the marinade.

2. Remove the pork chops from the marinade. Sprinkle both sides with a little more freshly ground pepper and a light dusting of Kosher salt. Bring to room temperature for about 30 minutes.

3. While the pork chops are marinating, prepare the peach sauce. Using a serrated peeler or paring knife, carefully remove the skins from 2 large peaches, then finely dice. In a medium-sized saucepan, melt the butter over medium-high heat. Add the jalapeño and stir, and cook for about 2 minutes. Add the white wine, honey, lemon zest, and lemon juice, and the diced peaches. 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 a little as it cooks. Season with Kosher salt and pepper, to taste.

4. Fire up the grill! Place the marinated pork chops on the hot, well-oiled grill, and sear for about 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 to grill until their internal temperature reaches 145 F.

5. Once the pork chops reach 145 F, place on a clean plate, and cover loosely with a aluminum foil "tent" for about 10 minutes. This allows the meat to rest, and the juices to reabsorb. The result? Juicy, flavorful grilled pork.

6. Serve the pork chops with spoonfuls of peach sauce on top with a garnish of thyme leaves.

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Summer Squash and Tomato Tart with Caramelized Onions and Gruyere Cheese

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Celebrate the end of summer with this beautiful vegetable tart! It’s filled with sweet caramelized onions and tomatoes, then topped with seasonal squash. Keep this recipe in mind as you visit your local farmers’ market.

Summer Squash and Tomato Tart with Caramelized Onions and Gruyere Cheese
Makes one 9-inch tart

Crust Ingredients:

2-1/2 cups all-purpose flour
1 teaspoon Kosher salt
1 cup (2 sticks) unsalted butter, cold and grated
2 egg yolks
1/4 cup ice cold water

Filling Ingredients:

1 large yellow onion, chopped
2 cloves garlic, sliced
3 Campari tomatoes, diced
1 small zucchini
1 small yellow squash
1/2 teaspoon Kosher salt, divided
1 cup Gruyère cheese, grated and divided
2 tablespoons unsalted butter
Drizzle of extra virgin olive oil
Salt and pepper

Directions:

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

2. In a food processor, pulse the flour, salt, and butter together. The texture should be coarse with some pea-sized pieces of butter remaining.

3. Add the egg yolks and 1 tablespoon of ice water. Continue to pulse until just combined. Add additional ice water 1 tablespoon at a time until fully incorporated. The dough will still be a loose, crumbly mixture in the food processor -- this is correct. Avoid adding too much water or pulsing too much.

4. Empty the dough onto a work surface and gather the dough into a ball, then flatten it into a 1/2-inch thick disk. Wrap the disk in plastic wrap and chill in the refrigerator for an hour, or overnight.

5. Once chilled, roll the dough out into a round shape roughly 1/8-inch in thickness, and place in a tart pan with a removable bottom. Use a sharp knife to trim the edges at the top of the tart pan and chill the dough again in the pan for one hour.

6. Preheat the oven to 375 F. Dock or prick the crust with the tines of a fork to vent the crust as it bakes. Place pie weights or use dried beans on parchment inside the tart crust. Bake for 20-25 minutes or until the edges are beginning to turn golden brown. (Baking times will vary based on the pan and crust thickness.) Allow the tart crust to cool in the pan on a cooling rack while preparing the filling.

7. While the tart crust bakes, prep the vegetables. Thinly slice the onions and the garlic. Slice the zucchini and yellow squash with a mandoline. Place the squash in a bowl and sprinkle with salt; toss to coat. Set aside. Grate the cheese.

8. In a large sauté pan over medium heat, melt the butter and cook the onions until they start to soften. Sprinkle with the salt and reduce the heat to medium-low. Continue to cook until the onions are deeply brown and caramelized, roughly 20-30 minutes.

9. Add the sliced garlic and cook for 2-4 minutes until softened. Then add the tomatoes. Cook until the tomato juices have evaporated, about 5-8 minutes.

10. Spoon the onion and tomato base onto the baked crust. Sprinkle with half of the Gruyère cheese, then top with the zucchini and squash slices. Make a pretty pattern if you'd like! Drizzle with olive oil, a sprinkling of salt and pepper, and the remaining cheese. Bake for 20 minutes until the cheese is nicely melted. Cool slightly on a cooling rack. Serve warm.

Grilled Fish Tacos with Lime Crema and Spicy Quick-Pickled Vegetables

Dive in and savor summer with our grilled fish tacos! Flaky cod rests on warm corn tortillas then is topped with crunchy, spicy, pickled veggies, and slathered with zesty lime crema. You’ll find that these tacos make for a delicious summer meal!

Grilled Fish Tacos with Lime Crema and Spicy Quick-Pickled Vegetables
Makes 16 tacos

Spicy Quick-Pickled Ingredients:

1/3 cup apple cider vinegar
1/2 cup white vinegar
2 tablespoons sugar
2 teaspoons Kosher salt
1/2 red onion, thinly sliced
2 jalapeños, thinly sliced
3-4 radishes, thinly sliced with amandoline

Fish Marinade Ingredients:

2 tablespoons olive oil
2 tablespoons butter, melted
1 lime, juiced
1/4 teaspoon Kosher salt
1/4 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon garlic powder
2 cloves garlic, minced
1-1/2 lb cod

Lime Crema Ingredients:

1/3 cup sour cream
1/4 cup olive oil
1 clove garlic, minced
1 lime, zested and juiced
1/8 teaspoon cayenne
1/4 teaspoon Kosher salt
1/2 teaspoon sugar

Serve with:

Red cabbage, green cabbage, or carrots
Cilantro, washed andstems removed
Lime wedges
16 small corn tortillas

Directions:

1. In a medium bowl, whisk together the apple cider vinegar, white vinegar, sugar, and salt until the sugar and salt dissolve. Add the sliced red onion, jalapeños, and radishes; ensure that the vegetables are covered entirely. Cover and let sit at room temperature.

2. Combine the olive oil, melted butter, lime juice, salt, cumin, garlic powder, minced garlic, and paprika, and marinate the fish in a plastic bag in the refrigerator for 10-30 minutes.

3. In a wide-mouth jar or bowl, whisk together all of the crema ingredients until well-combined. Cover and set aside.

4. Prep the cabbage, cilantro, and lime wedges.

5. Heat a grill to medium high heat. Grill the fish for 4-5 minutes. Carefully flip the fish and cook for another 2-3 minutes until the fish is cooked and the interior temperature reaches 140 F.

6. Warm the corn tortillas on the grill over indirect heat for a couple minutes until warm and toasty. Fill the tacos with veggies, fish, cabbage, and cilantro. Drizzle with the crema and an extra squeeze of fresh lime juice.

Summer Grain Salad

We love highlighting all the flavors found in summer harvests! This salad celebrates the seasonal beauty of fresh fruits and vegetables while in their prime. Substitute ingredients in and out as your garden evolves over time. Dive into this healthy and delicious meal-in-a-bowl extravaganza multiple times this season!

Summer Grain Salad
Serves 6-8

Salad Ingredients:

2 cups vegetable stock
1 cup uncooked quinoa
10-15 cherry tomatoes, halved
3-5 radishes, diced
1/2 English cucumber, diced
1/2 red onion, diced
1 red bell pepper, diced(with ribs and seeds removed)
1 avocado, pitted and diced
1 peach, pitted and diced
1/2 cup cherries, pitted and diced
2 stalks celery, diced
2 ears fresh corn, kernels cut off the cob
2 tablespoons chives, finely chopped
1/4 cup fresh basil, torn
10-12 mint leaves, torn
8 oz white cheddar cheese, cubed

Dressing Ingredients:

1/4 cup olive oil
1 tablespoon red wine vinegar
1 lemon, juiced
1 small shallot, finely diced
1 teaspoon Dijon mustard
1 clove garlic
1/4 teaspoon Kosher salt
1/8 teaspoon 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 all the liquid has been absorbed and the quinoa is tender. Remove from heat, fluff with a fork and set aside.

2. Prepare the rest of the salad ingredients. Halve the tomatoes, dice the radishes, cucumbers, red onion, red bell pepper, avocado, peaches, cherries and celery. Cut corn kernels off of the cob. Finely chop the chives. Tear the basil and mint. Cube the cheese.

3. Combine all of the dressing ingredients in a wide-mouthed jar and whisk until emulsified.

4. In a large salad bowl, toss all of the salad ingredients in the dressing until evenly coated. Serve immediately.

New York Strip Steak with Bourbon Cream Sauce

Elevate steak night with a touch of indulgence! Savor perfectly grilled New York strip steaks topped with a rich, velvety, bourbon cream sauce. These steaks are a great way to celebrate Dad!

New York Strip Steak with Bourbon Cream Sauce
Serves 2

Steak Ingredients:

2 steaks of your choice, we used New York StripSteak

Rub Ingredients:

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

Bourbon Cream Sauce Ingredients:

2 tablespoons butter
1/4 cup minced shallots
1/2 cup bourbon
1 teaspoon whole peppercorns, coarsely crushed
1 cup beef broth
1 cup heavy whipping cream
1 teaspoon fresh lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce

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 steaks. Allow the steaks to come to room temperature for about 30 minutes before grilling.

2. Prepare the cream sauce. In a saucepan, melt the butter. Add the minced shallots and sauté until tender, about 5 minutes. Add the bourbon, and cook until it reduces completely. Then, add the crushed peppercorns and the beef broth. Boil until the liquid is reduced by half the volume. Add the heavy whipping cream and lower the heat. Simmer uncovered for about 10-15 minutes, stirring occasionally to allow the flavors to blend. Continue to simmer the sauce until it reduces to about 1 cup. Finish the sauce by stirring in the lemon juice, Dijon mustard, and Worcestershire sauce.

3. Grill the Steaks. 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 steaks on the grill, and sear the first side for 3-4 minutes. Cover the grill during cooking and avoid the urge to check or move the steaks around. During this time, a seared crust will form; this will assist in keeping the juices inside the steaks.

5. After about 3-4 minutes, flip the steaks once, and sear on the other side for 3-4 minutes (depending on the thickness of the steaks). Take the temperature of the steaks, and determine the desired doneness. We prefer our steaks at about 130 F for a rare to medium-rare presentation.

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

7. Once the steaks reach the desired temperature, remove them from the grill and let them rest for 5-7 minutes.

8. After the steaks rest, serve with the cream sauce and enjoy!

Beer Can Chicken

Try our beer can chicken! It’s a fun, easy way to grill a whole chicken that’s juicy on the inside and crispy on the outside! Simply season a whole chicken, pop it on top of an open beer can that’s held in a vertical roaster, and let it grill to perfection on the grill. As the beer heats up, it steams the chicken from within keeping it tender while also infusing subtle flavors.

Beer Can Chicken
Serves about 4

Ingredients:

1 whole chicken (4-5 pounds)
2/3 of a 12oz can of beer (we used a light lager)
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
1 tablespoon paprika
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1 teaspoon oregano
1 teaspoon celery salt
1/2 teaspoon cayenne pepper
1 tablespoon brown sugar
Juice of 1 small lemon
2-3 whole garlic cloves
Fresh parsley, minced for garnish (optional)

Directions:

1. Prep the chicken. Remove the giblets and any excess fat from the chicken and pat dry with paper towels. Rub all over with olive oil. Sprinkle with Kosher salt and freshly ground black pepper all over as well.

2. In a small bowl, combine the paprika, garlic powder, onion powder, oregano, celery salt, cayenne, and brown sugar. Mix the spices together until combined.

3. Rub the chicken all over with the spice mixture. Sprinkle a little inside the bird, as well!

4. Preheat the grill to medium-high heat.

5. Prep the beer! Pop the can and pour out (or drink!) about 1/3 of the 12 ounces. Add the juice of half of a lemon and the cloves of garlic to the can.

6. Using a vertical roaster rack, place the open beer can in the middle. Mount the chickenover the can and rack.

7. Carefully place the chicken and its stand on the hot grill. Close the grill lid and roast for about 45 minutes to 1 hour, or untilthe internal temperature of thechicken reaches 165 F whenmeasured in the thickest part ofthe thigh and breast. Rotate thechicken every 20 minutes,as needed, for even cooking.

8. Carefully remove the chicken from the grill. Before carving, let the chickenrest for 10 minutes to allowthe juices to redistribute.

9. Serve with your favorite sides and enjoy the juicy, flavorful results!

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Spring Leek and Asparagus Galette with Roasted Garlic and Lemon Ricotta

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This savory galette bursts with seasonal flavors! Rich, sautéed leeks and shaved asparagus are arranged on top of a lemony, roasted garlic, ricotta, and parmesan spread. Wrapped in a flaky crust, this galette is a beautiful and delicious way to celebrate spring!

Spring Leek and Asparagus Galette with Roasted Garlic and Lemon Ricotta
Makes 1 galette

Crust Ingredients:

1-1/4 cups all-purpose flour
1 teaspoon Kosher salt
4 tablespoons ice water
1/2 cup unsalted butter, grated and well chilled
1 egg, whisked for egg wash
1 tablespoon toasted sesame seeds

Filling Ingredients:

1 bulb garlic
2 tablespoons olive oil,divided, plus more for drizzling
1 tablespoon butter
1 large leek, or 2 small leeks, sliced into 1/2" rounds
5 stalks asparagus, thinly shaved
1/3 cup full fat ricotta cheese
1 egg, beaten
1/3 cup Parmesan cheese, grated
Zest of 1 lemon
1/4 teaspoon Kosher salt
1/8 teaspoon black pepper

Directions:

1. For the crust, mix the flour and salt in a large bowl, stirring with a whisk until evenly combined.

2. Prepare the ice water by filling a small bowl with ice cubes and adding water. Or, place a small bowl of water in the freezer, and let it get very cold.

3. Place the grated butter in the flour mixture. Using a pastry blender, cut the butter and flour mixture together until a coarse texture is reached with some pea-sized pieces of butter remaining. We like to refrigerate the dough at this stage for 10-15 minutes to promote the flakiest crust possible.

4. Once the ice water is very cold, add 2 tablespoons of the ice water by sprinkling on top of the flour/butter mixture. With fingers or a fork, gently toss the mixture. Continue adding ice water one tablespoon at a time tossing after each addition. Turn the dough out onto a lightly floured work surface and gather the dough together until a rough ball forms. (It should just barely hold together).

5. Flatten the dough ball into a disk about one-inch thick, and wrap in plastic wrap.

6. Chill the wrapped dough disk for one hour.

7. Preheat the oven to 400 F. Cut 1/2" off the top of the garlic bulb to expose the cloves. Place the garlic on a square of aluminum foil, drizzle the top with 1 tablespoon olive oil, enclose in the aluminum foil and roast for 30-40 minutes until the garlic cloves are soft and browned. Remove from the oven. When cool enough to handle, remove the garlic cloves with a nut pick or seafood fork.

8. Meanwhile, in a sauté pan, heat the butter and sauté the leek rounds for 8-10 minutes, until softened. Use tongs to carefully flip them halfway through the cooking process. Remove them from the heat.

9. Shave the asparagus with a vegetable peeler.

10. In a small bowl, mix together the roasted garlic cloves, the remaining olive oil, ricotta,1 egg, Parmesan cheese, lemon zest, salt, and black pepper until well-combined.

11. Once the dough has chilled, place the dough directly on a sheet of parchment paper and roll into a rough circle, about 1/8-inch-thick. It’s ok if the edges look rustic!

12. Preheat the oven to 425 F.

13. Assemble the galette. Spread the mashed garlic and ricotta mixture over the dough. Place the sauteed leeks and the shaved asparagus on top, arranging as you please. Drizzle with a little olive oil. Fold the dough edge over the filling to form a 1-inch wide top crust around the outer edge of the galette.

14. Use a pastry brush to brush the crust with a lightly beaten egg. Sprinkle the sesame seeds on the crust of the galette.

15. Bake for about 25-28 minutes, or until the crust is lightly browned and enjoy!

Colcannon Shepherd's Pie

Experience feel-good food at its finest with a Colcannon Shepherd's Pie! This hearty dish combines the rich flavors of two Irish classics -- a traditional shepherd’s pie, and creamy, buttery colcannon (mashed potatoes mixed with tender cabbage, leeks, and kale). It’s a cozy, satisfying meal that’s perfect for chilly nights or a special family dinner. Dig into this Irish-inspired dish and be wrapped in comfort!

Colcannon Shepherd's Pie
Serves 6-8

Ingredients for the Colcannon Potatoes, Top Layer:

2.5 pounds gold potatoes, cut into 1-inch chunks
Salt, for the water when boiling the potatoes
1 cup thinly sliced Savoy or Napacabbage, green parts, packed
1 cup (about 2 stalks) kale, leaves removed from the stem and finely sliced
1 leek, washed well and thinly sliced
2 tablespoons butter
1 clove garlic, crushed
1/2 cup half-and-half
1/4 teaspoon black pepper
1/8 teaspoon of cayenne (optional)

Ingredients for the Shepherd's Pie, Bottom Layer:

2 tablespoons olive oil
1 medium onion, diced
1 pound ground beef
3 medium carrots, 1/4” dice
2 cloves garlic, minced
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
2 tablespoons flour
1/2 cup dry red wine
2 cups beef stock
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 bay leaves
2 sprigs fresh thyme
1 cup frozen peas
additional Kosher salt
freshly-cracked black pepper
4 tablespoons butter

Directions:

1. Prepare the colcannon. Prep the potatoes by washing well and cutting into 1” chunks. Place in a large pot, add water until all pieces are covered by at least an inch of water. Salt the water. Bring to a boil then simmer for about 20 minutes or until fork tender. Drain in a colander. Cover to keep warm.

2. While the potatoes boil, prep the cabbage, kale, and leeks. In a large, oven-safe braiser or skillet, melt the butter. Add the cabbage, kale, and leeks. Sauté until the vegetables are nicely wilted. Add the garlic to the vegetables and sauté for an additional minute.

3. Add the half-and-half to the sautéed vegetables, and bring to a simmer. Continue to cook for another 3-5 minutes, or until the vegetables are quite soft. Add the black pepper and cayenne.

4. Mash the potatoes with a masher, thenstir in the sautéed vegetable mixture. Set aside until the bottom layerof the shepherd’s pie is prepared.

5. Preheat the oven to 400 degrees F.

6. Prepare the shepherd’s pie meat layer. In the brasier used to cook the veggies, sauté the onion in olive oil until softened. Add the ground beef, and continue to cook until the meat has browned. Add the carrots and continue to sauté until the vegetables are just tender. Add the garlic, salt and pepper, and cook for a few more minutes.

7. Sprinkle the mixture with the flour and stir until evenly coated. Add the red wine and bring to a simmer. Add the beef stock, tomato paste, Worcestershire sauce, bay leaves, rosemary, and thyme.

8. Simmer until the sauce thickens slightly (about 8-10 minutes). Add the frozen peas.

9. Season to taste with salt and pepper. Remove the bay leaves, rosemary and thyme sprigs.

10. Place the meat mixture into a large baking dish, (or keep in the large, oven-safe braiser). Top with a thick layer of the prepared colcannon potatoes. Add a few pats of butter on top of the potatoes to promote a golden crust.

11. If needed, place the baking dish on a baking sheet to contain any spills. Bake forabout 18-20 minutes, oruntil the potatoes begin toturn golden brown and thefilling is bubbling hot.

12. Broil for extra browning, if desired. Garnish with fresh herbs, and serve warm.

Detroit-style Pizza

Give our tasty Detroit-style pizza recipe a try! Enjoy crispy, caramelized cheese edges, a hearty crust, layers of pepperoni, gooey Monterey Jack and mozzarella cheeses, all topped with a robust sauce. Experience the delicious taste of this Detroit classic right at home!

Detroit-style Pizza
Serves about 4

Pizza Dough Ingredients:

1 cup hot water (110 F)
1 packet instant yeast
1 teaspoon sugar
2-1/2 cups unbleached bread flour
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons butter, melted

Sauce Ingredients:

2 cloves garlic, minced
2 tablespoon olive oil
1 can (28 oz) crushed tomatoes
1 teaspoon dried basil
2 teaspoons dried oregano
1 teaspoon dried marjoram
1/2 teaspoon granulated onion
1/4 teaspoon fresh ground pepper
1 teaspoon Kosher salt
1 tablespoon sugar

Filling and Topping Ingredients:

8 oz thinly sliced pepperoni
8 oz Monterey Jack cheese, diced into 1/2-inch cubes
8 oz Mozzarella cheese, shredded

Directions:

Make the Dough:

1. Prepare the pizza dough by using a stand mixer with the dough hook attachment. Add the warm water to the bowl with the yeast, sugar, and 1 cup of the flour. Mix the dough mixture on low until combined. Add the salt, olive oil, melted butter and remaining flour.

2. Continue to knead the dough with the mixer and dough hook for about 5-10 minutes or until the dough is smooth and elastic.

3. Form the dough into a smooth ball and place into an olive oil-rubbed bowl. Cover with plastic wrap and let rise for 2 hours at room temperature.

4. Grease a dark, 10” x 14” Detroit-style pan with 2 tablespoons of olive oil. (In a pinch use a 9” x 13” pan.) Add the dough to the pan and lightly press the dough toward the edges. When the dough begins to shrink back, cover the pan with plastic wrap and let the dough rest for another 20 minutes at roomtemperature. After the second rise, press the dough again lightly toward the edges. If needed, let the dough rest a third time until you can easily stretch the dough to the edges.

Make the Sauce:

5. While the dough is resting, prepare the sauce. In a saucepan, cook the garlic in the olive oil until fragrant -- about 30 seconds. Add the remaining sauce ingredients and stir together. Simmer for about 15-20 minutes, stirring occasionally.

Assemble the Za:

6. Preheat the oven to 500 F.

7. When the dough is ready and easily covers the bottom of thepan, assemble the pizza! Lightlypoke any large air bubbles in the dough with your fingertips. Add a layer of pepperoni. Top the pepperoni with cubed Monterey Jack cheese, then a layer of shredded mozzarella focused around the edges of the pie and a little on top of the entire pizza. Finish the pizza assembly with 3 vertical stripes of sauce ladled on top.

Bake the Pizza:

8. Bake the pizza for 15-17 minutes or until bubbly, and the edges have begun to turn dark brown and caramelized.

9. Once baked, let the pizza rest for 10 minutes, then loosen the edges of the pizza with a butter knife. Carefully move the whole pizza to a cutting board to cut into rectangular pieces.

10. Serve hot and enjoy!

Individual Chicken Wellingtons with Mornay Sauce

Craving something extraordinary? Try our recipe for Individual Chicken Wellingtons with Mornay Sauce! Tender boneless chicken is seared and seasoned, smeared with Dijon, topped with a minced, sautéed blend of mushrooms, shallot, and garlic, then wrapped in a buttery, puff pastry, and baked to golden perfection. Served with a creamy Mornay sauce, this is a culinary masterpiece that's sure to impress the table and the palate!

Individual Chicken Wellingtons with Mornay Sauce
Serves 4

Ingredients for the Chicken Wellingtons:

2 boneless, skinless chicken breasts, cut in half
Salt and black pepper
2 tablespoons olive oil
2 tablespoons butter
4 tablespoons Dijon mustard
2 sheets puff pastry, thawed
2 tablespoons half-and-half, for pastry wash

Ingredients for the Mushroom Sauté (Duxelles):

2 medium shallots, finely minced in a food processor
2 cloves garlic, finely minced in a food processor
8 ounces baby bella mushrooms, finely minced in a food processor
1/4 cup dry white wine
1 tablespoon butter
2 tablespoons fresh thyme leaves
1/4 teaspoon Kosher salt
Freshly ground black pepper

Ingredients for the Mornay Sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
1-1/2 cup half-and-half
1/2 cup grated Gruyère cheese
Salt, to taste
Freshly ground black pepper, to taste
Freshly grated nutmeg

Directions:

1. Sear the Chicken: Cut each chicken breast in half to make four smaller pieces of chicken. Season the chicken breasts with salt and pepper. Heat 2 tablespoons each of olive oil and butter in a large skillet over medium-high heat. Sear the chicken breasts on both sides until golden brown, about 2-3 minutes per side. Remove from the heat and let them cool slightly. The chicken will finish cooking in the oven.

2. Once the seared chicken has cooled, brush each chicken breast with 1 tablespoon of Dijon mustard.

3. Make the Duxelles (the mushroom sauté. Finely chop the shallots and garlic in a food processor until finely minced. Add the mushrooms and pulse again until very finely minced.

4. In the same skillet used to sear the chicken, add the finely chopped mushrooms, onion, and garlic. Cook, stirring occasionally, until the mixture is slightly browned, and the moisture has evaporated, about 10-15 minutes. Add the dry white wine and cook until all of the wine has evaporated. Stir in the butter, fresh thyme, and season with salt and pepper. The consistency should be almost like a paste. (This sautéed mushroom mixture is also known as a Duxelles.) Let it cool completely.

5. Preheat the oven to 400 F.

6. Assemble the Wellingtons: Roll out each thawed puff pastry sheet into a large rectangle on a lightly floured surface. Cut in half to make 2 squares that are large enough to wrap around each chicken piece.

7. Spread a quarter of the cooled mushroom mixture on each puff pastry square. Place the prepared chicken, (seared and smeared with Dijon), on top of the mushroom mix, mustard side down.

8. Fold the pastry over the chicken, sealing the edges by pressing them together. Trim any excess pastry, if necessary.

9. Repeat steps 6-8 for the remaining chicken pieces.

10. Place the wrapped chicken parcels, seam-side down, on a sheet pan lined with parchment paper. Brush the tops with the half-and-half, and sprinkle lightly with Kosher salt and pepper. Chill the parcels in the refrigerator for 10 minutes before baking.

11. Bake the Individual Chicken Wellingtons in the preheated oven for 18-22 minutes, or until the pastry is golden brown and the chicken is cooked through to an internal temperature of 165 degrees F.

12. Prepare the Sauce for Serving: Meanwhile, prepare the Mornay sauce for serving. In a saucier or saucepan, melt 2 tablespoons of butter with 2 tablespoons of flour over medium heat. Whisk continuously for 2-3 minutes until the mixture is bubbling, but not browned.

13. Gradually whisk in 1-1/2 cups of half-and-half, continuing to whisk until the sauce thickens and is smooth.

14. Remove the pan from the heat and stir in 1/2 cup of grated Gruyère cheese. Stir until the cheese is melted and the sauce is once again smooth.

15. Season the sauce to taste. Add salt, freshly ground black pepper, and a grate of fresh nutmeg, to taste.

16. Once the parcels have baked, allow the Wellingtons to rest for 5 minutes.

17. Serve the Individual Chicken Wellingtons with a generous drizzle of warm Mornay sauce over the top. Garnish with a few sprigs of thyme. Enjoy!

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!

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!

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!

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!

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!

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Banh Mi Inspired Grilled Pork Bowls

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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.

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!

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!