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.

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.

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

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.

Try Our Grilled Corn and Quinoa Summer Salad

Two grains, corn and quinoa, share an ancient history as important crops in the developing Americas. IN THIS ISSUE, we’ve made them the cornerstone of a salad that’s hearty, and nutritionally balanced enough to be the main entrée. Grilled sweet corn only gets tastier with the addition of healthy quinoa, summer-ripe tomatoes, fresh basil, and a bright lemony vinaigrette.

Tips for Making Better Salads, PLUS, 3 Entree-Worthy Salads

With summertime local produce thriving, it’s time to put entrée salads in the starring role on the dinner table. IN THIS ISSUE, we present three hearty salads, each with a dazzling burst of flavors. We’re sharing our favorite tips for summer grilling, how to make mango rosettes, and easy basics to follow when composing homemade salad dressings! It’s time to revel in the season of ripe produce — choose to serve a satisfying salad for dinner.

Comfort Flavors: Pan Fried Asian Noodles

A simple sauce, a little time to marinate, and some fast wok magic equals a delicious meal. IN THIS ISSUE, we feature pan-fried pork noodles with baby bok choy for a tasty dinner-at-home win.

Bold flavors in a light spring soup!

Perfect for a first course or a lovely spring lunch, this savory soup features the bold flavors of roasted garlic and tender spring leeks. The creamy texture is achieved not with cream or butter, but with Yukon gold potatoes and a powerful blender. The crispy bacon garnish adds the perfect salty crunch to each spoonful.

Tips for Grilling Kebabs! PLUS, Three Delicious Recipes

The warm summer nights are a constant invitation to light up the grill. The grill anchors the outdoor kitchen, and becomes the center for al fresco dining and leisurely time spent with the family.

IN THIS ISSUE, we're grilling colorful kebabs made extra-delicious thanks to mouth-watering marinades. Try skewering up one of these three kebab recipes for a tasty summer supper on the grill.

We Can Still Grill, Right? Brats and Amazing Sides

We’re all bonding with our homes more these days! Mix up mealtime with a “picnic” on the patio, deck, or even driveway! And, there’s no time like the present to get some summer grilling underway! 

IN THIS ISSUE, we’ve assembled a delicious menu for an at-home outdoor dinner: beer-boiled then grilled brats, zipped-up baked beans, and a grilled potato salad ready to elevate the moment!

Fresh Inspiration! Huevos Rancheros for Breakfast, Lunch, or Dinner

Today we’re featuring flavor-rich huevos rancheros. It’s a great dish to enjoy for any meal of the day. This classic Mexican breakfast translates to “ranch eggs” and highlights a perfectly fried egg served on a warm tortilla with black beans, cotija cheese, and fresh pico de gallo. Enjoy!