Salted Caramels

Everyone loves the captivating flavors of fresh homemade caramels! 

The little known secret? They are deceptively easy to make. Fresh, homemade caramels make great treats for sharing as little gifts in the holiday weeks ahead. IN THIS ISSUE, we show you, step-by-step, how to  master boutique caramels made in your own kitchen.

Handcrafted Caramels
Makes about 120 - 140 pieces, depending on size

Ingredients:
Vegetable oil (for coating pan)
3 cups heavy cream
3 cups granulated white sugar
1 cup brown sugar, packed
2 cups light corn syrup
1-1/2 teaspoons Kosher salt
1/2 cup (1 stick) unsalted butter
2 teaspoons vanilla extract

Directions:
1. Prepare a 9 x 13 rimmed pan prior to starting to cook. Oil the bottom and sides of the pan well using a tasteless vegetable oil, one that stays liquid at room temperature. Line the pan with a criss-cross of parchment paper cut to match the pan’s size with a little extra at the ends; avoid any wrinkles in the corners. Set aside.

2. Wipe the interior of a large saucepan or Dutch oven with a light coating of oil. Measure the heavy cream, sugars, light corn syrup and salt into the pan. Over medium-low heat, stir the ingredients together until well-combined and the sugar is dissolved.

3. Increase the heat to medium. Continue stirring until the cream-sugar mixture reaches a boil. Stop stirring. Using a brush dipped in warm water, wash down any sugar crystals that may have formed on the edge of the pan. Allow the mixture to cook, without stirring, until it reaches the firm-ball stage, around 248°F as measured on a candy thermometer clamped to the side of the pan. (If you do not have a candy thermometer, use a water test to check for the appropriate sugar stage. A drop (approximately 1/4 teaspoon) of caramel in cold water should form a firm ball, yet be pliable.)

4. Remove the caramel from heat, add the butter and vanilla stirring until melted and well-combined with the cream-sugar mixture. (Cutting the butter into half-inch cubes will help to efficiently melt and distribute this key ingredient.)

5. Carefully pour the caramel into the prepared, lined pan. Allow the caramel to set and cool to room temperature. This will take several hours or overnight. (For evenly sized caramels, make sure the pan is setting on a level surface.)

6. Once cooled, lift the sheet of caramel from the pan to a safe cutting surface. The caramel should retain its shape. Neaten the edges of the caramel to remove the rounded edges. Cut the caramel slab vertically and horizontally in desired sizes and shapes with a long-bladed cook’s knife. We suggest 1-1/4-inch by 1/2-inch pieces, or 1-inch squares. Wrap the pieces in nonstick wrap such as parchment paper. Store at cool room temperatures for up to 2-3 weeks.

Wine Poached Pears

When we want to embrace the beauty of the season, we turn to wine poached pears. THIS ISSUE features poached pears, served alongside vanilla bourbon mascarpone whipped cream. The subtle sweetness of this dish is exactly what we need to offset any holiday sugar highs, and nothing looks more striking.

Wine Poached Pears with Bourbon Mascarpone Whipped Cream
Makes about 4 poached pears

When we want to embrace the beauty of the season, we turn to wine poached pears. This recipe features poached pears, served alongside vanilla bourbon mascarpone whipped cream. The subtle sweetness of this dish is exactly what we need to offset any holiday sugar highs, and nothing looks more striking.

Ingredients:
4 Bosch pears, peeled with stem in-tact
1 bottle of dry red wine (750ml)
1 cup water
1/4 cup sugar
3 sticks of cinnamon
1/4 teaspoon cardamom
1 vanilla bean pod, halved and seeds scraped

Bourbon Mascarpone Whipped Cream Ingredients:
4 oz Mascarpone cheese
1/4 cup powdered sugar
1 cup cold heavy whipping cream
1 tablespoon bourbon
1/2 teaspoon vanilla extract

Directions:
1. Peel the pears, carefully leaving the stems in place.

2. Combine the red wine, water, sugar, cinnamon, cardamom, and vanilla bean seeds in a sauce pan and bring to a simmer. Stir until the sugar dissolves. Add the peeled pears making sure they are covered in the liquid. Simmer for about 40 minutes, or until the pears are tender and red, then chill the pears. Cook the wine mixture down into a sauce by simmering for an additional 45 minutes - 1 hour, or until your desired sauce consistency is reached.

3. Attach a chilled mixing bowl to a stand mixer with a whisk attachment. Add the mascarpone cheese and sugar and mix together on high until fully combined, about 3 minutes. Add the cream, bourbon, and vanilla extract, and mix ingredients together, starting on low speed, then increasing to a high speed, whipping until soft peaks form, roughly 8 minutes.

4. Serve immediately alongside the chilled pears, drizzle with the reduced wine sauce, and sprinkle with cinnamon.

Chocolate Orange Holiday Cookies

The flavors of chocolate and orange are a classic holiday duo for well-deserved reasons! In this recipe, rich dark chocolate is paired with light and bright citrus, resulting in a cookie that tastes so sophisticated, you’ll be happy you if you chose to make a double batch!

Chocolate Orange Cookies - Slice & Bake
Makes about 24 cookies

Ingredients:
1 cup unsalted butter, softened
1/2 cup light brown sugar, packed
1-1/4 cups granulated sugar
1 large egg, room temperature
1 teaspoon pure almond extract
1 teaspoon freshly squeezed orange juice
2-1/4 cups all purpose flour
1/4 teaspoon salt
1/4 teaspoon cardamom
1 tablespoon orange zest (about 1 medium orange)
4 oz dark chocolate chunks, finely chopped, plus
16 oz dark chocolate chunks for melting
Coarse sugar for rolling, (such as sugar in the raw)
Flake sea salt Additional orange zest for sprinkling

Directions:
1. In a stand mixer with a paddle attachment, beat the butter on medium speed until smooth. Add the sugars and beat on medium until light and fluffy. Add the egg and almond extract and beat on high speed until the ingredients are fully combined, roughly 5 minutes. Scrape down the sides and the bottom of the bowl with a spatula as needed. Add the orange juice and continue mixing for another minute.

2. Sift the flour in a separate bowl and mix in the salt and cardamom. Slowly add the dry ingredients to the wet ingredients 1/2 cup at a time, mixing on low speed until fully incorporated. Fold in the orange zest and the 4 oz of finely chopped chocolate until evenly distributed. Gather and remove the dough from the mixer.

3. On a floured surface, divide the dough in half. Roll each half into a log, about 2-1/2 inches in diameter, and wrap in plastic wrap. Completely chill the dough (for at least 2 hrs, or for up to 1 week).

4. When ready to bake, preheat the oven to 350°F. Remove one of the dough logs from the refrigerator. Roll the logs in the coarse sugar and use a sharp, serrated knife to slice the log into individual rounds, roughly 1/2" thick. Place the cookies on a large cookie sheet, roughly 2" apart and bake for 12 minutes, or until the edges of cookies are just starting to brown. Cool on the cookie sheet for 2 minutes, then transfer to a cooling rack.

5. While the cookies are cooling, melt 16 oz of chocolate in a double boiler or in the microwave (careful not to burn the chocolate if microwaving!). Dip each cookie halfway into the chocolate to coat one half, and place the half-coated cookie on a parchment paper, or a silicone-lined baking sheet. While the chocolate is still warm, sprinkle the cookies with the flake salt and orange zest. Place the baking sheet in the refrigerator for about 30 minutes to allow the chocolate set.

Store the cookies in the refrigerator to ensure the chocolate stays set.

Apple, Pomegranate, Kale Salad

Did someone say warm, fall salad? Yes, please! In this recipe, we highlight delicious fall produce like crunchy apples, hearty kale, and tart pomegranates. Paired with earthy Gorgonzola, and tangy dried apricots, this beauty is topped with sweet and spicy pecans -- a garnish so good you’ll need to make a double batch!

Apple, Pomegranate, Kale Salad
Serves 6–8

Salad Ingredients:
2 bunches Lacinato kale leaves, torn into pieces
1 bunch green kale, torn into pieces
1/4 teaspoon Kosher salt
1 tablespoon olive oil
3/4 cup pomegranate arils (or 1 pomegranate)
1 Honeycrisp apple, cored and thinly sliced
1 Granny Smith apple, cored and thinly sliced
1/2 cup Gorgonzola cheese, crumbled
10 dried apricots, sliced

Sweet and Spicy Pecans:
2 tablespoons butter, melted
1/4 teaspoon cayenne
1/4 teaspoon cinnamon
1 tablespoon brown sugar
1/4 teaspoon Kosher salt
1 cup unsalted pecan halves

Dressing Ingredients:
1/3 cup olive oil
1 shallot, thinly sliced
1 tablespoon apple cider vinegar
1 tablespoon red wine vinegar
1 teaspoon fresh thyme leaves
1/2 tablespoon Dijon mustard
1/2 tablespoon maple syrup
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper

Directions:
1. Preheat the oven to 275°F. Combine the butter, cayenne, cinnamon, brown sugar, and salt in a medium bowl. Add the pecans and toss to coat. Spread the mixture on a parchment-lined baking sheet and bake for 30 minutes, stirring occasionally, until the nuts are browned. Remove from heat and let cool. (Store any leftover pecans in a dry, airtight container for up to 2 weeks.)

2. Meanwhile, add the kale to a large salad bowl. Sprinkle with the salt and olive oil and massage with your hands for 2-3 minutes until the kale pieces start to become tender.

3. Make the dressing by heating the olive oil in a medium skillet over medium-high heat. Add the sliced shallots and cook for 2-3 minutes until softened. Remove from heat.

4. Whisk together the remaining dressing ingredients. Pour in the olive oil and shallot into the dressing and stir.

5. Drizzle half of the the dressing on the kale and use tongs to toss. Arrange the pomegranate arils, apples, Gorgonzola cheese, and dried apricots on top of the salad. Drizzle the salad with the remaining dressing and top with the sweet and spicy pecans. Serve immediately.

Cranberry Salsa Crostini

Looking for a fast and festive appetizer? This Cranberry Salsa Crostini is just the answer! It's delicious and a cinch to assemble. It takes advantage of an often stereotyped, seasonal fruit and presents it in a new way. Try this during Thanksgiving week, and maybe a few more times throughout the upcoming holiday season.

Cranberry Salsa Crostini
Makes 2.5 cups of salsa

Salsa Ingredients:
1 bag (12oz) fresh cranberries
2 jalapeños, seeded and coarsely sliced
4-6 scallions, green and white parts, sliced (about 1/2 cup)
1/4 cup cilantro, roughly chopped, packed
1 tablespoon lime juice, freshly squeezed
1/4 teaspoon Kosher salt
3/4 cup sugar, more to taste, as desired
1/4 teaspoon cumin

Homemade Crostini:
Slice a baguette into 1/4” slices, brush each slice with olive oil on both sides and bake (turning once) at 375°F until golden brown - about 5-7 minutes per side.

To Serve:
16 oz. cream cheese (two pkgs.)

Salsa Directions:
1. Rinse the fresh cranberries in a colander. Pick out any bruised or withered berries. Towel dry the cranberries and place into the work bowl of a food processor.

2. Cut off the stem end of the jalapeño peppers, halve, remove the seeds, and any rib membranes. Coarsely chop the peppers and add to the cranberries. Prep the scallions by washing and trimming away the root end. Roughly slice the scallions including about 6 inches of the onion’s green portion. Add the scallions to the food processor.

3. Rinse the cilantro well and pat dry. Remove any coarse stems of the cilantro, but it’s perfectly fine to include the tender portion of the stems in this salsa. (Not having to stem the cilantro will save a lot of time!) Add the cilantro to the food processor.

4. Add the remaining ingredients: lime juice, salt, sugar, and cumin.

5. Pulse the mixture in the food processor stopping occasionally to scrape down the sides. Chop until all of the ingredients are finely chopped, but not pureed.

6. Transfer the mixture to a bowl for refrigerator storage. Chill for at least one hour. As the salsa chills, the sugar will promote the release of the cranberries’ juices. It will turn a lovely deep red – a dazzling color for any holiday table all season long. Stays fresh for up to 3 days -- a great do-ahead dish!

Spicy Chickpea Soup with Ginger and Spinach

As the weather begins to shift and evenings become increasingly cooler, we find ourselves craving rich, satisfying soups. This recipes showcases the mighty chickpea with all of its nutritional power in a flavorful, hearty soup! The warm spices and coconut milk add deep flavors to this fabulous dish. We’re sure that you’ll be adding this recipe to your cool weather menu rotation.

Spicy Chickpea Soup with Ginger and Spinach
Serves 6 - 8

Ingredients:
1/4 cup extra virgin olive oil, plus 1 tablespoon
1 large onion, diced
3 small carrots, chopped
6 cloves garlic, finely chopped
1" piece fresh ginger, peeled and finely grated
3 cans (15.5 oz) chickpeas
1 teaspoon cumin
1/2 teaspoon cayenne
1/2 teaspoon turmeric
1/2 teaspoon smoked paprika
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
1 can (14.5 oz) crushed tomatoes
1 can (14 oz) full fat coconut milk
4 cups vegetable broth
2 cups baby spinach, trimmed

Garnishes:
Plain Greek yogurt
Olive oil for drizzling on top

Serve with:
Wedges of pita bread

Directions:
1. In a large Dutch oven, heat 1/4 cup of olive oil over medium heat. Add the onion and carrots and sauté until the carrot is soft and the onion is translucent, roughly 5 minutes. Add the garlic and ginger and sauté for another 5 minutes.

2. Set aside 1 cup of the chickpeas. Add the remaining chickpeas to the Dutch oven with the onion, garlic, carrot, and ginger. Add the cumin, cayenne, turmeric, and paprika and continue cooking, stirring occasionally until the chickpeas begin to brown and break down, about 5 minutes. Use a potato masher to press and mash the chickpeas until about half of them they break down. This will nicely thicken the soup.

3. Add the crushed tomatoes, coconut milk, vegetable broth, salt, and pepper. Cover and simmer ingredients for about 30 minutes, until the soup thickens and the flavors are incorporated.

4. Meanwhile, heat 1 tablespoon of olive oil in a sauté pan over medium high heat. Add the reserved cup of chickpeas and cook until they begin to crisp, about 5-8 minutes, stirring occasionally to heat evenly. Season with a pinch of salt and pepper and set aside.

5. Once the soup has thickened, remove from heat and stir in the spinach. Add additional salt and pepper to taste. Garnish with Greek yogurt and a drizzle of olive oil. Sprinkle the crispy chickpeas on top of the soup, and serve with wedges of pita bread.

Chocolate Chip Pumpkin Cake with Brown Butter Cream Cheese Frosting

Biting into this cake signifies all of the things we love about the changing seasons. Warm notes of fall spices pleasantly mix with sweet chocolate and rich brown butter frosting. This recipe highlights pumpkin in a cake that can be served both after dinner or alongside your morning coffee.

Chocolate Chip Pumpkin Cake with Brown Butter Cream Cheese Frosting
Makes 12 pieces

Biting into this cake signifies all of the things we love about the changing seasons. Warm notes of fall spices pleasantly mix with sweet chocolate and rich brown butter frosting. This recipe highlights pumpkin in a cake that can be served both after dinner or alongside your morning coffee.

Ingredients:
4 eggs
1/2 cup white sugar
1 cup light brown sugar, packed
1 cup vegetable oil
1 can (15 oz) pumpkin puree
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1-1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground clove
1 teaspoon ground allspice
1/2 teaspoon Kosher salt
1-1/4 cup dark chocolate chips

Brown Butter Frosting Ingredients:
1/2 cup butter
8 oz cream cheese, softened
1 teaspoon vanilla
3 cups confectioners’ sugar
1/4 teaspoon cinnamon for sprinkling

Directions:
1. Preheat the oven to 350°F.

2. In a stand mixer on medium-low speed, mix the eggs, white sugar, brown sugar, oil and pumpkin puree until incorporated. In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, clove, allspice, and salt.

3. Slowly add the flour mixture to the pumpkin mixture and continue to mix until combined. Fold in the chocolate chips.

4. Pour the batter into a 10” x 10” ungreased baking dish. Bake for 40-45 minutes or until a toothpick comes out clean. If the top or edges brown before the rest of the cake has baked, tent aluminum foil over the top. Cool on a cooling rack.

5. Make the frosting: Melt the butter in a small saucepan. Continue cooking over medium heat, stirring often, until the butter turns a light golden brown, about 5 minutes. Be careful not to burn the butter! Remove from heat and let the butter cool. In a stand mixer, mix together the cream cheese and the browned butter until fluffy. Add the vanilla and mix. Gradually add the confectioners’, sugar continuing to mix until smooth.

6. Once the cake has completely cooled, generously spread the frosting over the top of the cake in a thick layer. Dust with cinnamon and enjoy!

Roasted Garlic and Rosemary No-Knead Dutch Oven Bread

Bread. What’s not to love? A crunchy crust and soft, airy interior are just the beginning of our obsession. We love this recipe because it packs a serious flavor profile with minimal effort. It’s great for beginners, and takes less than three hours from start to a tasty finish. IN THIS ISSUE, we walk through the techniques of baking Dutch oven bread, and offer various success tips to inspire both novice and pro bakers alike!

Roasted Garlic and Rosemary No-Knead Dutch Oven Bread
Makes 1 loaf

Bread. What’s not to love? A crunchy crust and soft, airy interior are just the beginning of our obsession. We love this recipe because it packs a serious flavor profile with minimal effort. It’s great for beginners, and takes less than three hours from start to a tasty finish. A great recipe to inspire both novice and pro bakers alike!

Bread Ingredients:
1-1/2 teaspoon instant yeast
1-1/2 cups warm water (105° F)
1 teaspoon honey
1-1/2 teaspoon sea salt
2 tablespoons fresh rosemary, finely chopped
3 cups all purpose flour
1/2 teaspoon cornmeal
1 tablespoon olive oil, divided
1/2 teaspoon coarse/flaked sea salt

Roasted Garlic Ingredients:
1 head garlic
1 teaspoon olive oil

Directions:
1. Heat the oven to 400°F. Cut o the top of the garlic bulb to expose the cloves and place in a garlic roaster or a square of aluminum foil. Drizzle the garlic with the olive oil and cover. Or, in the case of foil, twist the corners at the top to prevent any oil drips during roasting. Roast for 30 minutes or until the cloves are soft and slightly browned. Remove from the oven and cool. Once cooled, use a small fork to remove the cloves from the head of garlic. Mash the soft cloves into a paste-like consistency.

2. Meanwhile, combine the yeast, water, and honey in a large mixing bowl. Let the mixture stand for about 5 minutes to allow the yeast to activate (the mixture should become slightly foamy.)

3. Add the mashed garlic, salt, and rosemary to the yeast mixture. Slowly add the flour to the mixing bowl in one cup increments, stirring with a wooden spoon until all the ingredients are incorporated. Do not over mix; the dough will be quite shaggy and sticky, yet will form a loose ball in the bowl.

4. Sprinkle the dough with a small amount of flour on top. Cover the bowl with a kitchen towel. Let the dough rise on the counter in a draft-free area for about 1 hour, or until it has roughly doubled in size.

5. On a lightly floured surface, with lightly floured hands, gently guide the dough into a ball. Place it back in the bowl, cover, and let the dough rise for another 30 minutes.

6. Preheat the oven to 450°F. Lightly coat the inside of an empty 5.5 qt. Dutch oven with 1/2 tablespoon of olive oil. Place the lid on the Dutch oven and put it in the middle of the oven. (Be sure to preheat the Dutch oven as the oven preheats; to avoid cracking of the pot’s enamel; never place a cold, empty Dutch oven in a hot oven.)

7. Lay a piece of parchment paper on the counter and sprinkle corn meal on the paper. Gently guide the risen dough out of the bowl and onto the parchment paper. Use the sides of the parchment paper to tip and coax the dough back into a circular form if it has lost its shape. Take care not to deflate the risen dough. Use oven mitts to remove the Dutch oven from the hot oven. Use the parchment paper to transfer the dough into the preheated Dutch oven. Brush the top with the olive oil. Use kitchen shears to cut an “X” on the top of the dough. Sprinkle the sea salt across the top.

8. Cover the bread with the Dutch oven lid. Use oven mitts to transfer the Dutch oven back into the oven. Bake for 30 minutes, until the bread is lightly browned. Remove the lid and cook for another 10 minutes, until the crust is nicely browned. The bread’s internal temperature should be between 195 - 210°F.

9. Cool on a cooling rack, then devour while warm, preferably with a healthy dose of butter and salt.

Creamy Butternut Squash Pasta with Sausage and Crispy Sage

Fall flavors unite in a most delightful way in this creamy, dreamy pasta!

IN THIS ISSUE, butternut squash is transformed into a tasty sauce. The naturally sweet sauce is balanced with spicy sausage, then generously topped with savory cheese and crispy sage leaves. It’s a wonderful kind of deliciousness!

Creamy Butternut Squash Pasta with Sausage and Crispy Sage 
Serves 8 - 10 

Fall flavors unite in a most delightful way in this creamy, dreamy pasta! Butternut squash is transformed into a tasty sauce. The naturally sweet sauce is balanced with spicy sausage, then generously topped with savory cheese and crispy sage leaves. It’s a wonderful kind of deliciousness! 

Ingredients: 
1 medium butternut squash, peeled, cut in half, seeds removed 
4 tablespoons butter 
20-25 fresh sage leaves 
1 lb hot Italian ground sausage 
2 tablespoons olive oil 
1 large shallot, finely diced 
2 cloves garlic, minced
1/2 cup white wine 
1 cup heavy whipping cream 
1 teaspoon Kosher salt 
1/2 teaspoon black pepper 
2 lbs pasta, ziti or another tube pasta 

Garnish: 
crispy sage leaves parmesan cheese, shaved or grated

Directions: 
1. Prep the butternut squash: Wash the squash well, cut both ends o the squash to create a flat surface. Peel the squash with a peeler. Slice in half length-wise and scoop out the seeds. 

2. Using a large pasta pot with a steamer basket, steam the butternut squash until it is fork tender, about 30-35 minutes. 

3. Remove the squash and purée with a blender or immersion blender until it is smooth. 

4. Meanwhile, in a large Dutch oven, sauté the sausage into bite-sized chunks until nicely browned. Remove the sausage from the pot. Set aside. Reserve the pot and drippings for the shallots, garlic, and the next steps in sauce making. 

5. Next, in a nonstick skillet, prepare the crispy sage leaves. Melt the butter, then sizzle the sage leaves on each side until just crisp. Place the leaves on a paper towel-lined plate to cool. Reserve the sage butter to sauté the shallot and garlic, and for adding to the sauce. 

6. Using the Dutch oven, add any remaining butter from the sage. Sauté the shallot and garlic until translucent. Add additional olive oil to sauté, as needed. 

7. Once the aromatics are softened, add 1/2 cup of white wine and simmer until the wine is reduced by half. 

8. Add the blended squash to the aromatics and stir until combined. Stir in the heavy cream. Gently simmer the sauce until the pasta is ready. Season with salt and pepper, to taste. 

9. Meanwhile, cook the pasta until al dente, reserve at least 1 cup of the pasta water, then drain well. 

10. Add the pasta to the sauce. Add up to 1 cup of reserved pasta water until the sauce reaches a silky consistency. 

11. Add the sausage to the pasta. Dish the pasta, and garnish with a hearty portion of freshly shaved or grated parmesan cheese. Top each serving with several crispy sage leaves.

Sweet Potato Doughnut Holes

Did someone say fresh, warm, doughnut holes? IN THIS ISSUE, we feature doughnut making tips and techniques! We love making these bite-sized treats at home because we can enjoy them by the handful and not feel guilty in front of anyone. Now you can too!

Sweet Potato and Cardamom Doughnut Holes
Makes about 30 doughnut holes

Did someone say fresh, warm, doughnut holes? These lovely morsels feature warm, autumn spices including allspice, cinnamon, and cardamom. And, since they are made with sweet potatoes, they’re almost healthy, right? We love making these bite-sized treats at home because we can enjoy them by the handful and not feel guilty in front of anyone. Now you can too!

Ingredients:
2-1/2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon allspice
1/4 teaspoon cardamom
3/4 teaspoon salt
5 tablespoons chilled butter
3/4 cup buttermilk
1/2 cup sweet potato, cooked and pureed (roughly 1 small sweet potato)
1/2 teaspoon vanilla
4 cups canola oil for frying

Cinnamon Sugar Topping:
1/3 cup granulated sugar (or powdered sugar)
1 teaspoon cinnamon

Directions:
1. In a large bowl, combine the flour, sugar, baking powder, allspice, cardamom, and salt. Whisk the ingredients together until evenly incorporated. Cut the butter into the flour until it resembles a crumb-like mixture.

2. Add the buttermilk, mashed sweet potato, and vanilla, Fold the dough together until all the ingredients are combined. The dough will be sticky to the touch.

3. Scoop out pieces of the dough and roll them into balls roughly 1-1/2" in diameter. Set aside.

4. in a separate, shallow dish, stir together the cinnamon and sugar. Set aside.

5. Add the oil to a medium-sized saucepan and warm the oil over medium-high heat until it reaches 350°F. Drop the doughnut holes in about 6 at a time.

6. Fry the doughnut holes, very carefully, for about 3-4 minutes, occasionally turning them in the oil to ensure all sides are getting cooked and browning evenly.

7. Use a slotted spoon, skimmer, or spider to transfer the doughnut holes to a paper towel-lined plate. After cooling the doughnuts for about 30 seconds, roll them in the cinnamon-sugar mix until they are fully covered. Enjoy immediately!

Easy Tikka Masala & Basmati Rice

In this recipe, we bring the wonderful flavors of chicken tikka masala to the table on any day of the week, thanks to the amazingly fast electric pressure cooker! Serve with fragrant basmati rice and generous sprinkles of chopped cilantro. YUM!

Easy Chicken Tikka Masala
Serves 4 - 6

Bring the wonderful flavors of this delicious dish home any day of the week thanks to the amazingly fast electric pressure cooker! This recipe calls for a lighter approach using slightly less butter than other recipes. A combination of Greek yogurt and coconut milk (instead of heavy whipping cream) adds a bit of extra tanginess to the global flavors. Savory spices mingle with fresh garlic, ginger, and tomatoes. The coconut milk creates a dreamy, silky sauce. Serve with fragrant basmati rice and generous sprinkles of chopped cilantro.

Ingredients:
4 large boneless chicken breasts, cut into 1” chunks
5 cloves garlic, finely minced
1-1/2 tablespoons fresh ginger, finely grated
3 tablespoons tomato paste
1 (28 oz.) can crushed tomatoes
2-1/2 teaspoons Garam Masala, divided
1 tablespoon ground cumin
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon ground coriander
2 teaspoons Kosher salt
1/2 teaspoon ground black pepper
1 cup coconut milk
1 cup plain Greek yogurt
4 tablespoons butter, sliced into tablespoons
1 tablespoon cilantro, minced, plus additional for garnish

Electric Pressure Cooker Directions:
1. Prepare the garlic and ginger. Mince the garlic finely and grate the ginger into a fine paste.

2. Place the cut chicken in the bottom of an electric pressure cooker and then toss with the garlic and ginger.

3. In a large bowl, whisk together the tomato paste and crushed tomatoes until well combined.

4. Add the spices to the tomato mixture: 2 teaspoons Garam Masala, cumin, paprika, cayenne, coriander, Kosher salt, and black pepper. Stir until well combined.

5. Pour the spiced tomato mixture over the chicken. Toss until coated.

6. Cover, and cook on high pressure for 10 minutes.

7. Carefully release the pressure according to your appliance’s instructions. Check that the chicken is fully cooked and is at 165 degrees F. If the chicken needs more time, continue to cook on the simmer function until the chicken reaches 165 degrees in the center.

8. Once the chicken is fully cooked, add the coconut milk, yogurt, butter, 1/2 teaspoon Garam Masala and minced cilantro. Stir until combined and a sauce begins to form. If the sauce needs additional time to thicken, switch to the simmer function, and stir and simmer until the sauce thickens to your desired consistency.

9. Serve warm over basmati rice. Garnish with additional minced cilantro.

Basmati Rice:
1 tablespoon butter
2 tablespoons shallot, minced
2 cups basmati rice, rinsed
1/2 teaspoon Kosher salt
3-1/2 cups water

Rice Directions:
1. Rinse rice with cold water until the water runs clear.

2. Using a heavy-bottomed pot with a lid, sauté the shallot in the butter until the the shallot becomes translucent. Add the rice, and stir it until coated and every grain has a sheen.

3. Add the water and salt, and bring to a boil. Stir occasionally to make sure that the rice doesn't stick to the bottom. Once boiling, turn the heat to low and cover with a tight-fitting lid. Simmer the rice on low for 18-20 minutes or until the rice becomes tender.

4. Remove from heat, and let set for 10 minutes with the lid still on. Fluff with a fork before serving.

Classic Sloppy Joes

A classic loose meat sandwich, also known as a “Sloppy Joe,” is an easy answer to “what’s for dinner?” These sandwiches come together easily with just a handful of ingredients. Plus, it’s a great recipe for including kids in the kitchen. Served on a buttered and toasted buns, these sweet and tangy sandwiches simmered in a zingy tomato sauce always hit the spot! Make it a meal with a side of chips and our favorite super easy onion dip!

Classic Sloppy Joes
Makes 4 - 6 sandwiches

A classic loose meat sandwich, also known as a “Sloppy Joe,” is an easy answer to “what’s for dinner?” These sandwiches come together easily with just a handful of ingredients. Plus, it’s a great recipe for including kids in the kitchen. Served on a buttered and toasted buns, these sweet and tangy sandwiches simmered in a zingy tomato sauce always hit the spot! Make it a meal with a side of chips and our favorite super easy onion dip!

Ingredients:
1 pound ground beef
1/2 large sweet onion, minced (about 1 cup)
2 cloves garlic, minced
1/4 cup brown sugar
1/4 cup yellow mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon fresh ground pepper
6 oz tomato paste
1 -to 1-1/4 cup cold water
6 buttered and toasted hamburger buns

Directions:
1. Prepare the onion and garlic by cutting into a fine mince.

2. In a large skillet, brown the ground beef. Chop and stir into small pieces and cook until well browned. Drain the ground beef in a paper towel-lined bowl.

3. Add the onion and garlic to the pan, and sauté until the onions have softened. Add the cooked ground beef back to the pan and stir until combined.

4. In a small bowl, mix together the sauce. Add the brown sugar, yellow mustard, Worcestershire sauce, pepper, and tomato paste and stir to combine.

5. Add the sauce to the meat mixture and stir until combined.

6. Add 1 cup of water to the mixture and simmer on low for 15 minutes or until the meat captures the sauce’s flavors. Stir the mixture occasionally as it simmers, and add additional water, as needed.

7. Butter the buns and arrange closely together on a large sheet pan. Broil until the buns are toasted to a golden brown. (Watch closely!)

8. Serve on a toasted and buttered bun with your favorite toppings.

Super Easy Onion Dip:
1 (8 oz) package cream cheese
2-3 tablespoons half & half
1-2 tablespoons minced onion, (more to taste)
1/2 teaspoon fresh ground black pepper
1/4 teaspoon Kosher salt

In a small food processor, blend together the dip ingredients. Add the half and half a few tablespoons at a time until you reach your desired dipping consistency. Adjust the dip by adding more onion and black pepper according to your taste. Serve with your favorite style of potato chips or fresh veggies!

Grilled Chicken 3 Ways

Let's make dinnertime easier! Prepare a big batch of marinated and grilled chicken breasts and then transform that chicken into three delicious meals. IN THIS ISSUE, we feature three easy recipes using grilled chicken - fajitas, quesadillas, and green enchiladas.

Garlic & Lime Grilled Chicken

Garlic & Lime Grilled Chicken:
6 chicken breasts - some now, some later 

Marinade:
1 tablespoon lime zest (about two small limes)
2 tablespoons chili powder
2 tablespoons garlic powder
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon sugar
1 teaspoon pepper
1 teaspoon Kosher salt
1/2 cup vegetable oil
2 tablespoons fresh lime juice

Garlic & Lime Grilled Chicken Directions:
1. In a small bowl, combine the lime zest and the marinade spices: chili powder, garlic powder, paprika, cumin, sugar, pepper, and salt. Stir together until evenly mixed. 

2. Place the chicken breasts in a large bowl or in a sealable bag inside of a large bowl. 

3. Pour the vegetable oil and lime juice over the chicken, then sprinkle with the spice mixture. 

4. Rub the chicken with the spices until it is completely coated. 

5. Cover the chicken and refrigerate. Marinate the chicken in the refrigerator for 3-4 hours or overnight. 

6. Fire up the grill! Heat the grill; ensure your grill grates are clean and well-oiled. 

7. Grill the chicken over direct heat until the internal temperature reaches 165 degrees F, turning as needed. 

8. Remove the chicken from the grill and let it rest for 10 minutes. 

9. Enjoy the chicken immediately or slice, dice, or shred to use in future recipes.



Chicken Fajitas
Serves 4 

Fajitas are a colorful, delicious, and healthy option for getting dinner on the table quickly! With the chicken already marinated and grilled, simply grill onions and peppers to add to the chicken. Complete the tasty fajitas with an array of toppings! Some of our favorite fajita toppings include sour cream, cilantro, salsa, hot sauce, a squeeze of lime, salsa, and a little guacamole! 

Fajitas:
2 chicken breasts (marinated, grilled, and diced)
4 flour tortillas, warmed
1 red pepper, sliced into strips
1 green pepper, sliced into strips
1 sweet onion, sliced pole to pole
2 tablespoons olive oil
1/2 teaspoon Kosher salt
1/2 teaspoon pepper 

Toppings:
Sour cream
Avocado
Lime wedges
Fresh cilantro leaves
Salsa, and/or hot sauce 

Directions:
1. Prepare the chicken breasts according to the Garlic & Lime Chicken directions above. 

2. Prepare the veggies. In a large bowl, toss the sliced peppers and onion with the olive oil, Kosher salt, and pepper. Grill the peppers and onion in a grill basket over direct heat or sauté in a skillet on the stovetop. Stir the vegetables often and cook until slightly charred in spots and cooked to your desired tenderness. 

3. Toss the cooked vegetables with the grilled chicken slices. 4. Serve with warmed tortillas and a variety of your favorite toppings.



Loaded Chicken Quesadillas
Serves 4 

These quesadillas are loaded with grilled and diced chicken, black beans, spinach, corn, and plenty of cheese. We love quesadillas for lunch or dinner. Everyone can customize their order to their own preference. Add additional flavor with a variety of toppings! 

Quesadillas:
2 chicken breasts (marinated, grilled, and diced)
8 tortillas
8 oz pepper jack cheese, grated
1 can (15 oz) black beans, rinsed and drained
8 oz frozen corn, thawed
4 oz spinach leaves 

Toppings:
Sour cream
Avocado
Lime wedges
Fresh cilantro leaves
Salsa
Pickled jalapeños
Hot sauce 

Directions:
1. Prepare the chicken breasts according to the Garlic & Lime Chicken directions above. 

2. Use a panini press or a skillet on the stovetop to cook the quesadillas. 

3. Load a tortilla with a layer of pepper jack cheese, then add all of the quesadilla ingredients: diced chicken, black beans, corn, and spinach leaves. Finish with another layer of cheese, then top with another tortilla. 

4. If cooking on the stovetop use low heat and practice patience while the cheese melts! Using a large spatula, flip the quesadilla after the cheese has melted enough to hold it together. 

5. Cut the quesadilla into wedges and enjoy warm with an array of toppings.



Chicken Green Enchiladas
Makes 8 enchiladas 

Cheesy and creamy, these green enchiladas are one great definition of comfort food! The green enchilada sauce is enhanced with a filling of grilled and diced chicken, white beans, green chilies, cheese, onion, garlic, herbs, and a little sour cream. After stuffing and rolling the enchiladas, add another layer of sauce on top. Don’t forget to finish with a hearty layer of cheese. After baking, garnish with fresh cilantro. So tasty! 

Enchiladas:
2 garlic & lime chicken breasts (marinated, grilled, and sliced)
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried cumin
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
1 can (4 oz) diced green chilies
1 can white beans, rinsed and drained
2 cups Monterey Jack cheese, shredded
1 can (28 oz) green enchilada sauce
1 cup sour cream 

Garnishes:
Lime wedges, Fresh cilantro leaves, Pickled jalapeños, Hot sauce 

Directions:
1. Preheat the oven to 400 degrees F. 

2. Sauté the onion and garlic in a large skillet until the onion is translucent. Season the onions with oregano, cumin, salt, and pepper. 

3. Add the green chilies, white beans, 1 cup of grated cheese, 1 cup green enchilada sauce, and 1 cup of sour cream. Stir to combine. Add the diced chicken and fold together until combined. 

4. Spoon 1 cup of enchilada sauce around the bottom of the pan. This recipe makes about 8 enchiladas which can fit into a standard 9x12 casserole pan, or individual sized dishes that fit 2 enchiladas each. 

5. Fill the tortillas with a scoop of the chicken mixture and roll up tightly. Place the stued tortillas seam side down in the pan. Pack the pan tightly. 

6. Spoon more enchilada sauce on top of the rolled tortillas. Sprinkle one more cup of grated cheese on top. 

7. Bake for 20-25 minutes or until the cheese has started to brown and the enchiladas are bubbling hot. 

8. Serve warm with your choice of garnishes.

Fall Panzanella with Butternut Squash

Butternut squash is a fall favorite, and for good reason! This sweet, nutty vegetable is the perfect way to honor the changing of seasons. IN THIS ISSUE we slowly roast the squash until its edges crisp and caramelize, while the center remains soft and sweet. Paired with tart goat cheese, juicy raisins, and homemade croutons, this autumn version of a panzanella salad is dinner done well.

Panzanella Salad with Butternut Squash
Serves 6 - 8

Butternut squash is a fall favorite, and for good reason! This sweet, nutty vegetable is the perfect way to honor the changing of seasons. We slowly roast the squash until its edges crisp and caramelize, while the center remains soft and sweet. Paired with tart goat cheese, juicy raisins, and homemade croutons, this autumn version of a panzanella salad is dinner done well.

Ingredients:
1 small butternut squash
1/2 cup raw pumpkin seeds or 1/2 cup pepitas
2 tablespoons olive oil
1/4 teaspoon cayenne
1/4 teaspoon salt
1/4 teaspoon pepper
2 bunches kale
2 tablespoons butter
3/4 tablespoon Za’taar
1 French loaf, cut into 1” cubes
3 oz arugula
2 tablespoons raisins
4 oz goat cheese, crumbled
1/4 red onion, thinly sliced
Additional salt and pepper to taste

Dressing:
3 tablespoons olive oil
1/2 tablespoon balsamic vinegar
1 teaspoon red wine vinegar
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon honey
1 tablespoon tahini

Directions:
1. Preheat the oven to 400°F. Wrangle the butternut squash by peeling, seeding and slicing it into 1” wedges. In a large bowl, toss the squash pieces with the raw pumpkin seeds, olive oil, cayenne, salt and pepper. Spread the mixture evenly on a roasting dish and roast for 40-45 minutes, turning the squash and seeds every 10 minutes until the squash is golden and tender. (If using pepitas, add to the roaster for just the last 5 minutes.) Remove from the oven.

2. Meanwhile, massage the kale in 1 tablespoon olive oil for about 2 minutes. Whisk together the dressing ingredients until all the ingredients are fully incorporated. Add half of the dressing to the kale, toss until the leaves are well-coated.

3. In a large skillet over medium-low heat, melt the butter and stir in the Za’taar seasoning. Add the cubes of bread and toss until croutons are evenly coated. Continue sautéing over medium heat until the croutons are golden and crispy.

4. Add the arugula to the kale, and top with the roasted butternut squash, pumpkin seeds, croutons, raisins, red onion, and crumbled goat cheese. Drizzle with the remaining dressing and season with additional salt and pepper to taste. Enjoy immediately.

Sweet Potato Tacos

This time of year we love any excuse to use our grill.

IN THIS ISSUE, we feature roasted sweet potato tacos with grilled sweet corn and tangy guacamole. Good tacos are the product of many quality parts, and wow, are these parts tasty! 

Sweet Potato Tacos with Grilled Corn and Avocado
Makes 12 small tacos

We love any excuse to use our grill. This recipe features roasted sweet potato tacos with grilled sweet corn and tangy guacamole. Good tacos are the product of many quality parts, and wow, are these parts tasty!

For the Roasted Sweet Potatoes:
2 sweet potatoes peeled and cubed into 1” pieces
1 tablespoon olive oil
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon Kosher salt

For the Simple Guacamole:
2 avocados
1 clove garlic
1 jalapeño
1/2 small yellow onion, finely chopped
1 small lime, juiced
1 tablespoon olive oil
1/4 teaspoon Kosher salt
1/4 teaspoon pepper

Directions:
1. Preheat the oven to 425° F. Toss the cubed sweet potatoes with olive oil, cumin, cayenne and salt. Roast the sweet potato cubes in a large roasting dish for 30-40 minutes until tender and the edges begin to brown.

2. Prepare the guacamole by combining all of the guacamole ingredients in a medium bowl and mash with a fork until creamy. Transfer the guacamole to a serving bowl, and set aside.

3. In a medium pan over medium heat, cook the onion in the olive oil until the onion is soft and translucent, about 3-5 minutes. Add the black beans, cumin, chili powder, salt and pepper and cook over low heat, stirring occasionally to the beans don’t scorch.

4. Oil and preheat grill. Drizzle the corn with olive oil and sprinkle with salt and pepper. Grill the corn over direct heat for about 10 minutes, turning often until charred all over. Remove from the grill and let the corn cool slightly. Cut corn from the cob.

5. While the corn cools, grill the flour tortillas until grill marks appear.

6. Remove the potatoes from the oven and assemble the tacos, first layering the beans, then the sweet potatoes, then the corn, and finally the guacamole. Top with crumbles of cotija cheese, sliced green onions, and a squeeze of lime.

Summer’s End Dinner

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

Blackberry & Lemon Iced Tea
Makes 8 cups iced tea

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

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

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

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

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

4. Add 3 cups of cold water and taste the tea. Adjust the sweetness to your preference, then refrigerate for 2 hours or overnight. 5.

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

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

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

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

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

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

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

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

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

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

Grilled Carrots with Minted Yogurt Sauce
Serves 4 - 6

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

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

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

Garnish:
Fresh cilantro leaves, coarsely chopped

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

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

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

4. While the carrots are grilling, prepare the yogurt sauce by whisking all of the yogurt sauce ingredients together. 5. Serve the grilled carrots with a drizzle of yogurt sauce, and a generous garnish of fresh cilantro.

Orange & Thyme Pork Tenderloin
Serves 4 - 6

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

Ingredients:
2 pork tenderloins

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

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

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

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

4. Once the pork tenderloins reach 145 degrees F, place on a clean plate, and cover loosely with a tinfoil "tent" for about 10 minutes. This allows the meat to rest, and the juices to soak back into the meat. 5. Slice the grilled tenderloins, and serve warm.

Peach-Blueberry Cobbler

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

Peach & Blueberry Cobbler
Serves 4 - 6

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

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

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

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

Serve with:
Vanilla ice cream

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

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

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

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

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

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

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

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

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

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

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

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

Quick Pickles

Say the word, "pickle," and your mouth responds. The salty-sour taste of a pickle satisfies some intangible need while adding plenty of pizzazz to any plate. Pickles come in many forms -- nearly any fruit or vegetable can be pickled into your new favorite.

IN THIS ISSUE, we feature the simplicity of making your own small batches of refrigerator pickles with an easy no-canning approach.

Easy Pickled Asparagus 

Makes about one quart

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

Ingredients: 

1 pound asparagus, trimmed to 1" shorter than the jar 

2 cloves garlic, whole

1/2 tablespoon mustard seeds 

1/2 tablespoon peppercorns 

1-1/4 cups white wine vinegar (at least 5% acidity)

1-1/4 cups water 

1 tablespoons kosher salt 

1 tablespoon sugar 

1 teaspoon crushed red pepper flakes 

2 sprigs rosemary

Directions:

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

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

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

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

5. Cover and refrigerate the pickles overnight before serving.

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

Quick Carrot Pickles

Makes about 2 pints

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

Ingredients:

6 medium carrots, trimmed into sticks 1/2" short than the jar

1/2-inch fresh ginger, peeled and thinly sliced 

1 clove garlic, thinly sliced

Brine Ingredients: 

1 cup apple cider vinegar

1 cup water 

1 tablespoon kosher or pickling salt 

1 tablespoon sugar 

1 teaspoon turmeric 

1/2 teaspoon ground coriander

1/2 teaspoon mustard seeds 

1/2 teaspoon pepper corns 

4-6 whole cloves

Directions: 

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

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

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

4. Cover and refrigerate the pickles overnight before serving.

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

Spicy Pickled Green Beans 

Makes about 3 pints

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

Ingredients:

1 pound green beans, trimmed to 1/2" shorter than the jar 

3 jalapeños, sliced into thin strips 

1 clove garlic, thinly sliced

1 tablespoon mustard seeds 

1 tablespoon peppercorns

1-1/2 cups apple cider vinegar

1-1/2 cups water 

1 tablespoons kosher salt 

1 tablespoon sugar

Directions: 

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

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

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

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

5. Cover and refrigerate the pickles overnight before serving.

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

Summer Rolls with Spicy Peanut Sauce

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

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

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

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

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

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

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

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

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

They're Here! Summer Vegetables Ready to Stuff

We're taking advantage of the fresh harvests found at farmers' markets, in our gardens, and at roadside stands, and are making scrumptious stuffed vegetables ready to satisfy any craving! 

IN THIS ISSUE, we stuff peppers, mushrooms, and zucchini while sharing tips for cleaning veggies properly. PLUS, a bonus recipe, stuffed jalapeños!