Bangers and Mash with Stout Gravy

Craving some comfort food? Try this hearty menu featuring juicy sausages, creamy mashed potatoes, and a rich stout-infused onion gravy! Pair it with green peas and a pint for the perfect cozy meal.

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Bangers and Mash with Stout Gravy
Serves 4 - 6

Ingredients for the Bangers (Sausages):

6-8 high-quality pork sausages
8 ounces stout beer(for boiling the sausages)
1 tablespoon olive oil1 tablespoon butter

Ingredients for the Mash (Mashed Potatoes):

2 lbs (about 4-5) large gold potatoes, peeled and cubed
Salt and black pepper, to taste
1/2 cup butter
1/2 cup half-and-half

Ingredients for the Stout Gravy:

2 tablespoons butter
1 large onion, thinly sliced pole-to-pole
2 cloves garlic, minced
2 tablespoon all-purpose flour
1/4 cup stout beer (like Guinness or a rich dark ale)
1-1/2 cups beef broth
1/2 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon tomato paste
Salt and black pepper, to taste

Directions:

1. Prep the potatoes. Scrub well, then cut into large cubes, and place in a large stock pot covered in cold water. Bring to a boil, and cook for 15-20 minutes, or until fork-tender.

2. Meanwhile, prepare the stout gravy. In a large skillet or braiser, sauté the onions in butter until lightly caramelized. Add the garlic and cook for another 2 minutes.

3. Stir the flour into the onions, and cook for 1-2 minutes until the flour starts to brown a little. Add the stout beer and scrape up any browned bits from the pan. Simmer until the beer reduces by about half. Add the beef broth, Worcestershire sauce, Dijon mustard, tomato paste, and some salt and pepper. Simmer the gravy for 5-7 minutes or until it thickens.

4. While the gravy simmers, prepare the sausages. Pour 8 ounces of stout beer in a saucepan, and place in the sausages. Add water until the sausages are covered and bring to a boil. Boil the sausages until thoroughly cooked.

5. Transfer the boiled sausages to a pan and brown in 1 tablespoon each of olive oil and butter. Brown the sausages on all sides and cook until they reach 165F. If the sausages start to smoke, add a little water and move them around while finishing cooking.

6. Drain the cooked potatoes, and mash. Season with salt and pepper. Add the butter and mash well. Then, add the half-and-half. Continue mashing until any lumps are gone, and your preferred consistency is reached. Taste, and adjust with salt and pepper.

7. Serve a scoop of mashed potatoes with the sausages and gravy on top. Serve with a side of peas, if desired.

Kale Salad with Roasted Beets, Crispy Lentils, and Garlic Butter Panko

This beautiful kale salad is a celebration of bold flavors and satisfying textures. Earthy beets, crispy roasted lentils, and garlicky, buttered panko bring richness and crunch to every bite. Tossed with a cooling, lemony-herbed tzatziki sauce, this is a hearty, feel-good dish! Enjoy it for lunch or as a stunning side salad.

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Kale Salad with Roasted Beets, Crispy Lentils, and Garlic Butter Panko
Serves 4

Salad Ingredients:

2-3 beets
1/4 cup olive oil, divided
1 can (15 oz) lentils, rinsed, drained and patted dry
1-2 bunches lacinato kale
1/4 teaspoon Kosher salt, or more,or sprinkling on lentils and kale

Tzatziki Sauce Ingredients:

1/2 English cucumber, grated
1/2 cup Greek yogurt
1 lemon, zested and juiced
1/4 cup olive oil
2 tablespoons fresh dill
1 shallot, minced
2 cloves garlic
1/4 teaspoon Kosher salt
1/4 teaspoon pepper

Garlic Butter Panko Ingredients:

3 tablespoons butter
2 cloves garlic, thinly sliced
1/2 cup almonds, coarsely chopped
1 cup Panko breadcrumbs

Directions:

1. Preheat the oven to 425F. Wrap the whole beets in foil and drizzle with 2 tablespoons of olive oil. Place the packet in a small baking dish and roast in the preheated oven for 40-60 minutes, or until the beets are fork-tender. (Leave room in the oven for the lentils in the next step.) Once tender, remove the beets from the oven and cool. Peel and cut into cubes.

2. On a parchment-lined baking pan, toss the lentils in the remaining 2 tablespoons olive oil and sprinkle with salt. Roast in the preheated oven with the beets for 20-25 minutes, stirring halfway through. Roast until crispy. Remove from the oven and set aside.

3. Meanwhile, make the tzatziki sauce. Grate the cucumber, pressing out any excess liquid with a cheesecloth or paper towel. Combine the gratedcucumbers with the all of the remaining Tzatziki Sauce ingredients in awide mouth jar. Whisk to incorporate. Cover and refrigerate until ready to use.

4. Wash the kale and use a kale stripper to separate the leaves from the ribs. Chop the kale leaves into fine pieces. Place the kale pieces in a large bowl and sprinkle with 1/4 teaspoon salt. Using your hands, gently massage the salt into the kale. Set aside.

5. In a heavy skillet over medium heat, melt the butter. Add the garlic and cook for 2-3 minutes until fragrant. Add the almonds and the Panko breadcrumbs and heat, stirring often to coat with the butter. Continue to pan roast until the almonds begin to toast and the breadcrumbs get crispy, about 3-5 minutes. Remove from heat.

6. Toss the kale tin the tzatziki sauce. Add the beets and lentils to the bowl of kale. Add the garlic panko on top and serve with additional salt and pepper to taste.

Baked Lemon Cod with Roasted Winter Vegetables

Serve a delightful dinner tonight with this flaky, herbed cod and roasted winter vegetables. The cod is bathed in a simple lemon butter sauce then paired with tender sweet carrots, red onion, and winter zucchini. This dish will easily make its way into your weekly meal rotation!

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Baked Lemon Cod with Roasted Winter Vegetables
Serves 4

Winter Vegetable Ingredients:

1/2 red onion, sliced pole-to-pole
1 lb rainbow carrots, sliced into rounds
2 medium zucchini, sliced into rounds
3 garlic cloves, thinly sliced
4 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon fresh thyme

Cod Ingredients:

1-1/2 lbs cod filets
6 tablespoons unsalted butter, melted, plus
1 tablespoon for greasing the baking dish
2 tablespoons olive oil
6 cloves garlic, thinly sliced
1 large lemon, zested and juiced (about 3 tablespoons)
1/2 teaspoon paprika
1 lemon, sliced into rounds
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley leaves, chopped

Directions:

1. Preheat the oven to 400F.

2. In a large bowl, combine the prepped onions, carrots, zucchini, and garlic. Toss with the olive oil, salt, pepper, and thyme until the vegetables are coated.

3. Spread the vegetables in an even layer on a rimmed baking sheet, and roast at 400F for 35-40 minutes until the vegetables are tender and browning. Stir halfway through the roasting process to ensure even cooking. Remove from the oven and set aside.

4. While the vegetables roast, grease a baking dish and place the cod inside.

5. In a small bowl, combine the melted butter, olive oil, garlic, lemon juice, lemon zest, and paprika. Brush the cod with the butter mixture and add the lemon rounds around the cod. Add the remaining butter mixture to the dish. Evenly sprinkle the cod with salt and pepper.

6. Reduce the temperature to 375F. Bake the cod in the oven for 16-18 minutes -- until the cod turns opaque, flaky, and the internal temperature is 145F.

7. Serve the cod with the winter vegetables and fresh parsley. Spoon any remaining broth from the cod baking dish over the top of each serving. Enjoy!

Chickpea and Spinach Curry

This chickpea and spinach curry combines flavor-forward spices and veggies into the ultimate meal. Creamy chickpeas and earthy spinach are smothered in a smooth, spicy sauce. Serve it with rice or naan, and enjoy!

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Chickpea and Spinach Curry
Serves 4 - 6

Ingredients:

2 tablespoons butter
1 yellow onion, chopped
5 cloves garlic, sliced
2 tablespoons tomato paste
1 cup cherry tomatoes, quartered
1/2 teaspoon Kosher salt
1/4 teaspoon red pepper flakes
1/4 teaspoon turmeric
1-1/2 teaspoons curry powder
1/2 teaspoon coriander
1/2 teaspoon cumin
1-inch fresh ginger, grated
1 can (13.5 oz) coconut milk
1 cup vegetable stock
2 cans (16 oz each) chickpeas, drained
2 cups baby spinach

Saffron Rice Ingredients:

2 tablespoons butter
5-6 strands saffron
1-1/2 cups basmati rice
3 cups vegetable stock
1/2 teaspoon salt

Serving Options:

Lime wedges
Fresh cilantro
Naan

Directions:

1. In a heavy skillet over medium heat, melt the butter. Add the onion and cook for 3-4 minutes. Add the garlic and cook for another 1-2 minutes, or until very fragrant.

2. Add the tomato paste, cherry tomatoes, salt, red pepper flakes, turmeric, curry powder, coriander, cumin, and freshly grated ginger. Cook for 4-5 minutes until the tomatoes begin to cook down and the flavors combine.

3. Add the coconut milk, vegetable stock, and chickpeas and bring the mixture to a boil.

4. Reduce the heat to low and simmer for roughly 25-30 minutes, or until the broth has reduced and the sauce is thick and creamy.

5. Meanwhile, make the saffron rice. Rinse the rice in a fine mesh strainer until the water runs clear. In a pot with a lid, melt the butter over medium heat. Add the saffron and sauté for a minute. Then, add the rice and continue sautéing until slightly toasted. Add the vegetable stock and salt. Increase the heat to high and bring to a boil. Reduce the heat to low. Simmer with the lid on for 15-20 minutes, or until the rice is cooked to enderness.

6. Stir the baby spinach into the curry. Allow the spinach leaves to wilt, about 1 minute. Remove from the heat. Serve the chickpea and spinach curry with the saffron rice. Top with cilantro and a squeeze of fresh lime.

Sausage and Cream Sauce Pasta

Try this rich and comforting pasta dish featuring savory Italian sausage, a little kale and parsley for brightness, all bathed in a luscious cream sauce spiked with tomato. This satisfying dinner is perfect for a date night in!

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Sausage and Cream Sauce Pasta
Serves 4

Ingredients:

1 tablespoon olive oil
1 tablespoon butter
1/2 red onion, thinly sliced pole-to-pole
1 pound mild Italian sausage
1/2 teaspoon crushed red pepper flakes
2 cloves garlic, thinly sliced1 cup dry white wine (Pinot Grigio, Sauvignon Blanc, or Chardonnay)
1 can (6 oz) tomato paste
1 cup heavy cream
16 oz bowtie pasta plus salt (for boiling water)
4 leaves kale, de-ribbed and finely chopped
1/4 cup parsley, finely chopped, plus one additional tablespoon for garnish
1 cup grated Parmesan cheese
Additional Parmesan cheese, shaved for garnishing
Salt and black pepper, to taste

Directions:

1. In a large Dutch oven, braiser, or skillet, sauce the onion in the olive oil and butter until softened, but not cooked all the way through. The onion will continue to cook as the sausage browns in the next step.

2. Add the sausage, and crumble it with a Chopstir or a wooden spoon. Cook until the sausage is completely browned.

3. Add the crushed red pepper and sliced garlic. Cook for a few more minutes, until the garlic becomes fragrant.

4. Add the white wine and simmer until the wine has reduced.

5. Add the tomato paste and stir. Continue to cook until the tomato paste darkens a little.

6. Add the heavy cream, stir together, and cover. Simmer the sauce on low allowing the flavors to combine.

7. While the sauce simmers, cook the bowtie pasta in boiling, salted water until al dente.

8. When the pasta is almost done cooking, add the finely chopped kale and 1/4 cup parsley to the sauce. Stir until slightly wilted and distributed within the sauce.

9. When done cooking, drain the pasta reserving 1 cup of pasta water.

10. To the sauce, add the pasta, reserved pasta water, and 1 cup of grated Parmesan cheese. Stir until well-combined, and displaying a silky quality.

11. Serve the pasta immediately with additional shaved Parmesan cheese and more parsley for garnishing.

Chocolate Olive Oil Cake

Subtle notes of cardamom and black tea enhance this modest and moist chocolate olive oil cake. The tart and sweet raspberry coulis soaks beautifully into the cake’s crumb. Serve with whipped cream for the ultimate coup de grâce.

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Chocolate Olive Oil Cake
Makes one 9-inch cake

Cake Ingredients:

3/4 cup extra virgin olive oil, plus more for greasing the pan
1/2 cup brewed black tea such asEarl Grey or English Breakfast
1/2 cup cocoa powder
1/2 teaspoon Kosher salt
1 cup granulated sugar
3 eggs, room temperature
1 egg yolk, room temperature
2 teaspoons vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon cardamom
1/4 teaspoon baking soda
1/4 teaspoon baking powder

Raspberry Coulis Ingredients:

3/4 cup sugar
3 tablespoons fresh orange juice
1 teaspoon orange zest
18 oz. raspberries, plus more for garnishing the cake, if desired
1 tablespoon Cointreau liqueur (optional)

Serve the Cake with:

Raspberry coulis (above)
Dusting of powdered sugar
Additional raspberries

Directions:

1. Prepare the coulis. In a small saucepan over medium heat by combining the sugar, orange juice, orange zest, and raspberries. Stir continuously until the sugar has dissolved, the mixture has thickened, and the raspberries have broken down -- about 5-8 minutes.

2. Set a fine mesh strainer over a medium bowl and pour the warm raspberry mixture through the strainer. Use a wooden spoon or spatula to push and move the sauce around until all of the liquid has been extracted into the bowl. Discard the seeds and other solids. If using, stir the Cointreau into the coulis. Refrigerate until ready to use.

3. Preheat the oven to 325 F. Grease a 9" springform cake pan and line it with parchment paper. Set aside.

4. In a medium saucepan over medium-high heat, bring the tea to a simmer. Add the cocoa powder and salt. Whisk until smooth. Remove from the heat.

5. In a stand mixer on high, beat the sugar, eggs, and egg yolk until the mixture is pale yellow and foamy, roughly 2 minutes. Reduce the speed and slowly add in thevanilla extract and olive oil. Add the chocolate-tea mixture and continue to whisk.

6. In a separate bowl, whisk the flour, cardamon, baking soda, and baking powder. Slowly add the dry flour mix into the wet mixture, and combine until smooth. Scrape down the sides halfway through, and as needed.

7. Pour the batter into the parchment-lined springform pan. Gently tap on the sides to release any air bubbles.

8. Bake the batter for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean, and the edges begin to pull away from the side of the pan. Cool on a cooling rack, in the pan, for a couple of minutes. Then, release the cake from the pan and continue cooling on the cooling rack for another 15 minutes or so.

9. Serve the cake dusted with powdered sugar, fresh raspberries, and a healthy drizzle of the coulis.

Sun-dried Tomato and Goat Cheese Frittata

We love baking simple frittatas, and this one tops the charts! The subtle and delicate flavors of herbes de Provence complement the tangy-sweet, sun-dried tomatoes, while the tangy goat cheese and nutty Parmesan liven up the entire dish. Serve with a side salad or crusty bread with quality butter.

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Sun-dried Tomato and Goat Cheese Frittata
Makes one 10-inch frittata

Ingredients:

8 large eggs
1/2 cup whole milk
1 cup shredded Parmesan cheese
1 teaspoon mustard powder
1/2 teaspoon Kosher salt
1/4 teaspoon freshly crackedblack pepper
1/2 teaspoon herbes de Provence
2 tablespoons fresh basil,chopped and divided in half
2 tablespoons fresh oregano, chopped and divided in half
2 tablespoons butter
3 cloves garlic, minced
2 oz. sun-dried tomatoes,chopped and divided in half
2 oz goat cheese, crumbled
1 tablespoon fresh chives

Directions:

1. Preheat the oven to 400 F.

2. In a large mixing bowl, combine the eggs, milk, Parmesan cheese, mustard powder, Kosher salt, black pepper, and herbes de Provence. Whisk together until combined. Stir in half of the basil and oregano.

3. In a 10" cast iron skillet over medium heat, melt the butter. Add the minced garlic and cook until fragrant and soft. Add half of the sun-dried tomatoes and sauté for an additional 1-2 minutes.

4. Pour the egg mixture into the cast iron and sprinkle the remaining half of the basil, oregano, and sun-dried tomatoes on top. Finally, add the goat cheese crumbles evenly on top.

5. Bake the frittata in the oven for 12-15 minutes until the eggs have set.

6. Garnish with fresh chives and additional salt and pepper to taste.

Turkey Chili with All the Toppings

Winter weather calls for hearty, comforting meals, and this Turkey Chili is just that. Made with lean ground turkey, pinto beans, peppers, tomatoes, and a perfect blend of spices, it’s packed with flavor, protein, and warmth in every bite!

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Turkey Chili with All the Toppings
Serves 4-6

Ingredients:

1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 lb ground turkey
1 bell pepper, diced (any color)
1 can diced green chiles (mild)
1 tablespoon chili powder
1 tablespoon brown sugar
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 can (14.5 oz) diced tomatoes
1 can (15 oz) tomato sauce
2 tablespoons tomato paste
2 cans (15 oz) pinto beans, drained and rinsed
1 tablespoon Worcestershire sauce
1-1/2 cups chicken broth

OPTIONAL TOPPINGS:

Avocado
Fritos or corn chips
Shredded cheddar cheese
Sour cream
Green onions
Cilantro, chopped

Directions:

1. In a large Dutch oven or soup pot, heat the olive oil. Add the diced onion and cook for 4-5 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.

2. Add the ground turkey and cook until browned, breaking it up with a spatula as it cooks.

3. Stir in the diced bell pepper and green chilies. Cook for a few minutes until the pepper softens.

4. Season the mixture with the chili powder, brown sugar, cumin, smoked paprika, oregano, salt, black pepper, and cayenne.

5. Add the diced tomatoes, tomato sauce, tomato paste, pinto beans, Worcestershire sauce, and chicken broth.

6. Bring the chili to a boil, then reduce heat to low and let it simmer covered for 40-45 minutes, stirring occasionally. If it thickens too much, add a splash more of chicken broth.

7. Taste and adjust. Add more salt or spices as needed.

8. Serve hot bowls of chili with an array of toppings like avocado, Fritos or corn chips, shredded cheese, sour cream, sliced green onions, and chopped cilantro. Enjoy!

Sourdough Discard Blueberry Scones

We’re all about making the most of sourdough starter discard! If you have extra on hand, why not turn it into delicious blueberry scones? And, if sourdough isn’t your thing, don’t worry —- you can easily tweak the recipe to work without any sourdough discard. Let's get baking!

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Sourdough Discard Blueberry Scones
Makes 8 scones

Ingredients:

8 tablespoons butter, extra cold and grated
2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt1 cup fresh blueberries, frozen for 10-15 minutes before mixing
1/4 cup sourdough starter discard
1/2 cup heavy cream (if not using sourdough starter,use 1 cup whole buttermilk in place of starter discard and heavy cream)
1 large egg
1 teaspoon vanilla extract
2 tablespoons heavy cream, for brushing

Directions:

1. Grate very cold butter with a coarse cheese grater. Place the grated butter in the freezer to re-chill after grating.

2. In a large mixing bowl, mix the flour, sugar, baking powder, and salt together using a whisk or broad spatula.

3. Incorporate the grated and re-chilled butter into the flour mixture with a pastry blender using a quick pressing motion.

4. Add the frozen blueberries to the dry mixture, and lightly stir until evenly distributed.

5. In a separate bowl, whisk together the wet ingredients. Mix together the sourdough starter discard, theheavy cream, egg, and vanilla extract. Add the liquid all at once to the dry ingredients. Mix together using a folding motion with a large spatula. Do not over mix; the dough will be shaggy and a bit dry in character. Turn the dough and scraps out onto a lightly-floured working surface.

6. Using a light touch, bring the dough and loose scraps together, and gently gather into a single mass. Push the dough around a bit, folding it over 3-4 times. Too much kneading will activate the gluten in the flour and result in a tougher scone.

7. Pat the dough into a circle disk with a thickness of about 3/4-inch to 1-inch. Use a dough cutter to cut the dough into 8 wedges. Brush the scones with a cream wash. Place the scones a few inches apart on a parchment-lined baking pan.

8. Place the scones and pan in the fridge for 30 minutes to allow the butter to re-chill. Meanwhile, preheat the oven to 400 F.

9. When ready to bake, bake on the middle rack of the oven – if too low, the bottoms may darken; if too high, the tops may brown too quickly. Bake for 13-15 minutes.

10. Enjoy the scones while still warm with a smear of butter.

Crispy Rice and Salmon Bowls

These Crispy Rice & Salmon Bowls are fresh, crunchy, and satisfying! The delightfully crispy rice provides a unique texture next to the flaky salmon and the medley of vibrant veggies. Whether you're looking for a quick weeknight dinner or an impressive meal to share, this bowl delivers bold flavors in every bite.

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Crispy Rice and Salmon Bowls
Serves 4

Sauce Ingredients:
(Half of this sauce will be used for the rice and the other half will be used as a drizzling sauce)

2 tablespoons rice vinegar
2 teaspoons toasted sesame oil
3 tablespoons olive oil
2 tablespoons soy sauce
5 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
2 teaspoons sugar

Bowl Ingredients:

3 cups pre-cooked Jasmine rice(made the day before and refrigerated overnight)
1 lb salmon
1 tablespoon olive oil
1 teaspoon soy sauce
3 shallots, sliced into rings
1/3 cup vegetable oil
2 avocados, sliced
2 Persian cucumbers, sliced
3-4 green onions, chopped
1 cup mukimame (shelled edamame)
1/2 cup sliced red cabbage
1 cup fresh basil leaves
1 cup fresh mint leaves
1 small red chili pepper, sliced and seeds removed
2 fresh limes, sliced into wedges

Directions:

1. Line a rimmed baking sheet with parchment paper and set aside. Preheat the oven to 400 F.

2. In a wide mouth jar, combine all of the sauce ingredients, whisking to incorporate.

3. In a large bowl, add the cooked rice and half of the sauce. Using a large spoon, gently mix the sauce into the cooked rice. Toss until the rice is evenly coated.

4. Spread the rice in a thin, even layer on the prepared baking sheet. Bake the rice for 35-40 minutes until crispy. Stir halfway through. Remove from the oven and set aside until ready to use.

5. While the rice bakes, marinate the salmon in the olive oil and the soy sauce. Prep all of the vegetables.

6. In a small saucepan, add the vegetable oil and heat over medium-high. Test the oil to see if it is ready by placing a wooden spoon in the oil. If bubbles form around the spoon, the oil is ready. If nothing happens, continue heating. If the bubbles are moving vigorously, reduce the temperature slightly. Once hot, add the shallot slices and fry until golden. Use tongs to removethe shallot rings and place on a paper towel-lined plate.

7. Place the salmon in a skillet over medium heat and cook for 5-7 minutes until cooked through, and the internal temperature is 145 F. Remove from the heat and let rest.

8. In bowls, combine the salmon, crispy rice, avocados, cucumbers, mukimame, red cabbage, basil, mint, and red chili pepper. Drizzle with the remaining sauce and serve with fresh lime wedges.

Raspberry Overnight Oats

Busy mornings? No problem! Overnight oats are the perfect grab-and-go meal—healthy, delicious, and endlessly customizable. Just mix oats, milk, yogurt, and your favorite toppings, let it chill overnight, and wake up to a creamy, nutrient-packed breakfast!

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Raspberry Overnight Oats
Serves 2

Ingredients:

1/2 cup fresh raspberries
1 cup rolled oats
1 cup milk (dairy or non-dairy)
1/2 cup Greek yogurt
1 tablespoon chia seeds
1 tablespoon maple syrup
1 teaspoon vanilla extract
1/4 teaspoon cinnamon

Serving Ideas:

Handful of fresh Raspberries
GranolaCoconut flakes
Honey

Directions:

1. Mash 1/2 cup of the raspberries in a small bowl to release their juices.

2. In a larger bowl, mix the oats, milk, Greek yogurt, chia seeds, maple syrup, vanilla, and cinnamon. Stir well to combine.

3. Alternate adding the oat mixture and mashed raspberries into two jars. Cover and place in the fridge for at least 4 hours, but ideally overnight.

4. Stir and serve! The next morning, give it a good stir. Add more milk if it’s too thick.

5. Garnish with extra raspberries, nuts, granola, coconut flakes, or a drizzle of honey.

Sheet Pan Breakfast Sandwiches

We love to prepare this recipe when hosting guests over the holidays! Breakfast time becomes both easy and delicious with these sheet pan breakfast sandwiches. BONUS: This recipe easily doubles for larger groups. Hands down, it’s a winning plan for holiday hosting!

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Sheet Pan Breakfast Sandwiches
Serves 12

Egg Bake Ingredients:

2 tablespoons butter, softened, plus more for spreading on the English muffins
2 red peppers, chopped
2 cups spinach
18 eggs
1/2 cup whole milk
1/2 teaspoon mustard powder
1 teaspoon Kosher salt
1/2 teaspoon black pepper
8 oz shredded sharp cheddar cheese
12 English muffins

Top with:

12 slices bacon
Avocados, sliced
Green onion
Hot sauce (optional)
Mayo (optional)

Directions:

1. Preheat the oven to 300 F.

2. Spread parchment paper over the sheet pan, using a little butter in the corners to ensure the parchment stays in place. Set the pan aside.

3. In a skillet over medium heat, melt the butter and cook the chopped red peppers until softened. Add the spinach at the very end and cook down for 1 minute or until the spinach wilts. Remove from heat.

4. In a large bowl, combine the eggs, whole milk, mustard powder, salt, pepper, and shredded cheddar cheese. Carefully pour the mixture into the parchment paper-lined sheet pan. Evenly sprinkle the red pepper, and spinach over the top of the egg mixture. Crack some extra black pepper on top.

5. Bake the sheet pan egg mix for 30-35 minutes until the eggs are set. Cut the eggs into 12 equal portions.

6. While the eggs bake, wipe out the skillet with a paper towel and cook the bacon until crispy. Use tongs to remove the bacon and set aside on a paper towel-lined plate. Note: If there are no vegetarians in your group, feel free to cook the bacon ahead of time and crumble it onto the egg with the red pepper and spinach before baking.

7. Toast and butter the English muffins. Layer on the egg bake and top with bacon, fresh avocado, green onion, mayo, hot sauce, and additional salt and pepper to taste. Enjoy immediately.

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!

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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.

Easy Roasted Eggplant Parmesan Boats

Try our easy eggplant parmesan boats! Halved eggplants are roasted until tender, then stuffed with ricotta, a savory mix of sausage, marinara sauce, and Parmesan cheese. Finished with a sprinkle of crispy, buttery bread crumbs and fresh basil, these flavorful “boats” deliver comforting flavors in a simple, fuss-free way. Perfect for a weeknight dinner or a crowd-pleasing holiday meal!

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Easy Roasted Eggplant Parmesan Boats
Serves 4 - 6

Ingredients:

3 medium eggplants, halved
olive oil for drizzling
1 onion, diced
2 tablespoon olive oil, for cooking onions
1/2 pound mild Italian sausage
2 cloves garlic
28 ounces marinara sauce
4 ounces parmesan cheese
16 ounces ricotta cheese
6 ounces mozzarella cheese
2 tablespoons butter
1/4 cup panko bread crumbs, browned in butter for garnish
6-8 basil leaves, cut in chiffonade for garnish

Directions:

1. Preheat the oven to 400 F.

2. Slice the eggplants in half. Scoop out most of their flesh except for about 1/2-inch, to create the boats. Take the scooped out pieces and dice into 1/2-inch cubes.

3.Use one sheet pan and one large roasting pan. Line with parchment paper for easy clean-up, if desired. Drizzle the eggplant halves with olive oil and sprinkle with salt and pepper and place on the sheet pan. Place the cubed eggplant in the roasting pan and drizzle with olive oil and sprinkle with salt and pepper. Roast for 20-22 minutes, or until tender, stirring the diced eggplant and flipping the halved eggplants as needed.

4. Meanwhile, sauté the onion in olive oil until softened. Add the garlic, sauté for an additional minute. Add the sausage. Cook and crumble until browned all over.

5. Once the eggplant has roasted, remove from the oven. Mix the diced and roasted eggplant with the cooked sausage and onion. Add two thirds of the 28 ounces of prepared marinara sauce with the parmesan cheese, and mix until combined.

6. Flip the eggplant boats upward. Spread a little marinara sauce under the boats. Fill the bottom of each boat with a layer of ricotta cheese. Then, fill with the diced eggplant, sausage, onion, and sauce mixture until completely filled. Pour any remaining marinara evenly over the top of the boats.

7. Top with a layer of mozzarella cheese.

8. Bake for 20-25 minutes, or until bubbling hot and the cheese has melted. If desired, broil for a few minutes until the cheese browns a little.

9. While the eggplant is baking, prepare the breadcrumbs. Melt butter in a small skillet over medium heat, add the breadcrumbs and stir until just golden brown.

10. Once the eggplant is finished baking, garnish with the buttery, toasted breadcrumbs and basil. Serve hot and enjoy!

Classic Tiramisu

Tiramisu is a classic Italian dessert known for its rich layers of coffee-soaked ladyfingers, creamy mascarpone filling, and a dusting of cocoa powder. While traditional recipes often use raw egg whites to achieve a light and airy texture, this version eliminates them for a safer, but equally delicious alternative. Prepare this velvety smooth tiramisu for any occasion!

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Classic Tiramisu
Fills one 10.5" x 8" dish or serves about 12

Ingredients:

1/2 cup instant espresso powder
2 cups hot water
1/4 cup Kahlua, divided in half
1-1/2 cups heavy whipping cream, cold
1/2 teaspoon Kosher salt
2 teaspoons vanilla extract
16 oz. mascarpone cheese, cold
5 eggs yolks, cold, from pasteurized eggs
3/4 cup granulated sugar
24 ladyfinger cookies, (or as many as needed to fill your specific dish twice)
2-3 tablespoons cocoa powder, for dusting

Directions:

1. In a wide shallow dish, add the espresso powder and hot water and stir together until the espresso powder is dissolved. Stir in half of the Kahlua, then set aside.

2. In the bowl of a stand mixer with the whisk attachment, add the heavy whipping cream, salt, and vanilla and whisk until stiff peaks form. Slowly whisk in the mascarpone, 1/4 cup at a time, until incorporated. Chill in the refrigerator.

3. Prepare a double boiler or set up a heat-safe bowl over a saucepan filled with a little water. Bring the water to a rolling boil, then turn down the heat to a simmer. Separate the egg yolks from the egg whites (save the whites for a morning omelette). Place the remaining Kahlua, egg yolks, and sugar in the top of the double boiler. Whisk the yolk mixture over the simmering water until the mixture is thick and custard-like, 8-10 minutes. (Continue to whisk throughout the entire heating process to keep the eggs from scrambling -- this takes some time, but hang in there!) To eliminate any potential bacteria in the egg yolks, use a thermometer to ensure the mixture reaches at least 145 F for 15 seconds.

4. Remove the custard from the heat and fold into the mascarpone and whipping cream mixture. Return to the refrigerator to chill.

5. Quickly dunk the ladyfingers in the espresso bath for 1-2 seconds and evenly line the bottom of a 10.5”X8" dish with the ladyfingers. Trim the ladyfingers before dipping into the espresso mixture, if necessary, to fill the bottom of the dish. Use a spoon to spread half of the mascarpone custard mixture over the ladyfingers. Repeat the process with another layer of ladyfingers and the second layer of mascarpone custard. Use the back of a spatula to smooth the mixture into an even surface.

6. Using a fine mesh sieve, generously dust cocoa powder evenly over the top. Cover the tiramisu with plastic wrap and chill for at least 4 hours, or overnight. Slice and serve.

Blistered Tomatoes with Goat Cheese and a Cranberry Ginger Spritz

You'll love how easy this appetizer is to make, and what amazing flavors it returns. Simply roast cherry tomatoes with garlic, olive oil, and herbs, then spread over a fresh goat and cream cheese layer. The baked tomatoes will melt the cheese becoming the perfect dip for serving with crackers, crusty bread, or fresh vegetables. PLUS, enjoy this fabulous appetizer with a festive cranberry ginger spritz mocktail or cocktail!

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Blistered Tomatoes with Goat Cheese and a Cranberry Ginger Spritz
Serves 4-6

Appetizer Ingredients:

24 ounces of cherry tomatoes
1/4 cup olive oil
2 cloves garlic, smashed
1/2 teaspoon coarse sea salt
1/4 teaspoon freshly cracked black pepper
1 (16 oz) log fresh goat cheese
8 ounces cream cheese
1/4 cup half-and-half
Fresh basil, chiffonade cut for garnish

Cranberry Ginger Spritz Ingredients:

3 ounces ginger beer
2 ounces cranberry juice
1 ounce fresh orange juice
1 ounce fresh lime juice
2 ounces vodka (optional)
2 sprigs rosemary, for garnish

Directions for the Appetizer:

1. Preheat the oven to 425 F.

2. Wash the tomatoes, Keep tomatoes attached to the vine if they are sturdy. If the stems are small, remove them at this time. Place in a baking dish and drizzle with 1/4 cup of olive oil. Nestle the smashed garlic into the olive oil. Sprinkle with coarse sea salt.

3. Bake the tomatoes until blistered and hot, about 20-25 minutes.

4. Meanwhile, prepare the cheese base. In a food processor, blend together the goat cheese, cream cheese, and half-and-half until well-combined and smooth.

5. Spread the cheese mixture on a serving platter.

6. Once the tomatoes are cooked, remove any remaining stems if they are still intact. Spoon tomatoes. directly over the cheese mixture. The cheese base will melt into a delicious dip.

7. Garnish with a festive sprinkle of basil chiffonade.

8. Serve the dip with crackers, crusty bread, or fresh vegetables for dipping.

Directions for the Spritz:

9. In a cocktail shaker filled with ice, stir all of the ingredients together. Serve over ice with a rosemary sprig and an orange slice garnish. TIP: This is a great mocktail or cocktail to serve during the holiday season (the vodka is optional!)

Mini Pecan Pies

Pecan pie is an undeniably favorite fall dessert. These mini versions pack all of the rich, buttery, caramelized goodness into perfectly personal portions. With a flaky crust and a sweet, nutty filling, they're great for holiday gatherings, potlucks, or neighborhood gifting.

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Mini Pecan Pies
Makes 12 mini pies

Crust Ingredients:

2-1/2 cups all-purpose flour (plus, extra for dusting)
1 tablespoon sugar
1-1/2 teaspoons Kosher salt
1 cup unsalted butter (2 sticks), well-chilled, plus extra for greasing pan
4-6 tablespoons ice water, plus more if needed

Pecan Pie Filling Ingredients:

2 eggs
3/4 cup dark brown sugar, packed
1-1/4 cups light corn syrup
2 teaspoons vanilla extract
1/4 cup unsalted butter, melted
1-1/2 cups pecan halves, coarsely chopped, plus a 12 halves reserved for the tops of each mini pie.
Flake salt (such as Maldon) for sprinkling on the tops of the pies

Directions:

1. Prepare the crust. Place the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to evenly distribute the ingredients.

2. Cut the butter into 1/2" cubes. Use a little of the flour mixture to keep the butter pieces from sticking together. Chill the cut butter cubes for 15 minutes.

3. Prepare the ice water by filling a small bowl with ice cubes and adding water. Stir until the water is well-chilled.

4. Place the butter cubes into the food processor with the flour mixture. Pulse 4-5 times to cut the butter into the flour. The flour-butter mixture will be coarse with some pea-sized pieces of butter remaining. (Resist the urge to keep pulsing.)

5. Add 2 tablespoons of the ice water by sprinkling on top of the flour and butter mixture. Pulse 2-3 times. Continue adding ice water by the tablespoon, pulsing after each addition until a rough dough is formed. Test the dough by pinching together --if it holds together, enough water has been added. If it crumbles, add another tablespoon of water.

6. Remove the dough from the food processor, and gather it into a rough ball. Flatten the dough ball and wrap it in plastic wrap. Chill for 1 hour, or overnight.

7. Once the dough has been chilled and it's time to make the pies, preheat the oven to 350 F.

8. Remove the pie crust from the refrigerator and roll it out onto a lightly floured surface. Use a 4" circle cookie cutter to cut out 12 circles.

9. Prepare a 12-cup small muffin tin by greasing each muffin cup with butter. Cut strips of parchment paper and secure them in each well to assist when removing the mini pies once baked. Press the cut pie dough circles into the prepped muffin tin. Chill in the refrigerator while preparing the filling.

10. Make the filling. In a large bowl, whisk the eggs, brown sugar, corn syrup, vanilla extract, and melted butter. Stir in the chopped pecans. Evenly distribute the mixture into the mini pie crusts. Top each one with a pecan half.

11. Bake the pies for roughly 35 minutes, or until the tops are browned and the centers have set up. Remove from the oven and cool slightly. Pull up on the parchment strips and allow the pies to pop out from the tin. Place on a cooling rack until cool enough to eat. Enjoy!

Apricot and Sausage Stuffing with Fresh Herbs

This flavorful stuffing combines the sweetness of apricots, the savoriness of sausage, and the brightness of fresh herbs to create a perfect side dish for the holidays or special occasions.

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Apricot and Sausage Stuffing with Fresh Herbs
Serves 8

Ingredients:

8-10 cups bread cubes (day-old or lightly toasted, from a 16 oz sourdough loaf or French bread loaf)
1 lb mild Italian sausage1 medium onion, finely chopped
4 celery stalks, diced
1/2 cup dried apricots, chopped
1/4 cup white wine1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh sage, finely chopped1 tablespoon fresh rosemary, finely chopped
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 to 2-1/2 cups chicken broth
2 tablespoons butter, melted

Directions:

1. Preheat the oven to 350 F.

2. Spread the bread cubes on a baking sheet and toast lightly for 10-15 minutes, or until slightly golden, but not hard. Set aside to cool.

3. Heat a large skillet over medium heat. Fry the sausage, breaking it into small pieces. Cook until browned and fully cooked through. Remove the sausage crumbles with a slotted spoon and set aside.

4. In the same skillet, add the onion and celery. Cook until softened, about 5 minutes. Add the chopped apricots and cook for another 2 minutes to allow the flavors to blend.

5. Add the white wine and cook until it's evaporated.

6. In a large mixing bowl, combine the toasted bread cubes, cooked sausage, onion-celery-apricot mixture, thyme, sage, rosemary, black pepper, and salt. Toss gently to combine.

7. Gradually add the chicken broth, stirring lightly to moisten the bread cubes. Use just enough liquid to make the stuffing moist but not soggy.

8. Transfer the mixture to a greased 9x13 baking dish. Drizzle the melted butter evenly over the top.

9. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake, uncovered, for an additional 15–20 minutes, or until the top is golden and slightly crispy.

10. Serve warm and enjoy!

Maple Cayenne Sweet Potatoes with Cranberries and Candied Pecans

Looking for a side dish that balances sweet, spicy, and tangy flavors? These Maple Cayenne Sweet Potatoes are the answer! Cubed and roasted, the sweet potatoes are caramelized with rich maple syrup. A touch of cayenne adds some subtle heat, while the tart cranberries add a pop of brightness. Whether for the holidays or a cozy weeknight, this recipe is definitely on the “must make” list!

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Maple Cayenne Sweet Potatoes with Cranberries and Candied Pecans
Serves 4

Candied Pecans with Cranberries Ingredients:

1/2 cup dried cranberries
1 cup pecans
1/4 teaspoon Kosher salt
1 teaspoon vanilla extract
1/4 cup maple syrup
1/2 teaspoon ground cinnamon
2 tablespoons butter, melted

Sweet Potato Ingredients:

4-5 sweet potatoes, scrubbed, peeled, and cubed
3 tablespoons extra virgin olive oil
1/2 teaspoon Kosher salt
1/4 cup maple syrup
1/4 cup light brown sugar
1/4 teaspoon cayenne pepper

Directions:

1. In a small bowl, cover the dried cranberries with water to rehydrate. Set them aside to soak while prepping the other ingredients.

2. Preheat the oven to 350 F. In a medium bowl, toss the pecans in the salt, vanilla extract, maple syrup, cinnamon, and melted butter. Spread the mixture evenly over a parchment-lined baking sheet. Toast in the oven for 5-10 minutes until sticky and caramelized. Watch to ensure they do not burn. Remove the candied pecans from the oven and set aside.

3. Increase the oven temperature to 400 F. In a large bowl, toss the cubed sweet potatoes in the olive oil, salt, maple syrup, brown sugar, and cayenne pepper until evenly coated. Spread the potatoes on a baking sheet and roast for 35-40 minutes until the sweet potatoes are tender. Turn the sweet potatoes halfway through to ensure even roasting.

4. Drain the water from the cranberries. Use awooden spoon to gently fold the cranberries and pecans into the potatoes. Return the mixture to the oven and roast for another 5-8 minutes until the potatoes begin to brown at the edges and the pecans are toasty. Remove the baking sheet from the oven. Sprinkle with salt and pepper to taste, and serve warm.

Pumpkin Oatmeal Cookies with Vanilla Bean Icing

These pumpkin oatmeal cookies are perfect for enjoying on a crisp fall day, or at any holiday event. Malty rye flour pairs with the warm flavors of cinnamon, nutmeg, and clove for a unique twist on a pumpkin favorite. Drizzled with a sweet vanilla bean icing, keep this recipe handy when your next craving for autumn flavors appears!

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Pumpkin Oatmeal Cookies with Vanilla Bean Icing
Makes 24 cookies

Cookie Ingredients:

2 cups rye flour
1-1/2 cups old fashioned rolled oats
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon fresh nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon clove
1/4 teaspoon allspice
1/2 teaspoon Kosher salt
2/3 cup pumpkin puree
1 cup unsalted butter, softened
1 cup dark brown sugar
1/2 cup granulated sugar
2 egg yolks, room temperature
1/3 cup maple syrup
1 teaspoon pure vanilla extract

Vanilla Bean Icing Ingredients:

1 cup confectioners' sugar, sifted
1 tablespoon whole milk
1 teaspoon vanilla bean paste

Directions:

1. Line 2 cookie sheets with parchment paper and set aside.

2. In a large mixing bowl, add the rye flour, rolled oats, baking soda, baking powder, nutmeg, cinnamon, ginger, clove, allspice, and salt. Mix until combined.

3. In a small bowl, place the pumpkin puree and press with a paper towel to soak up any excess liquid. Discard the paper towel.

4. In a stand mixer with the paddle attachment, beat the butter, brown sugar, and sugar on high speed for 3-5 minutes. Add the pumpkin puree, egg yolks, maple syrup, and vanilla extract and continue to mix until combined. Scrape down the sides and bottom of the bowl with a flexible spatula as needed.

5. On low speed, slowly add the dry ingredients to the wet mixture. Mix until just combined.

6. Scoop the dough into roughly 2" balls and place, evenly spaced, on the cookie sheets. Place the cookie sheets in the freezer for roughly 10 minutes to chill.

7. While the cookie dough is chilling, preheat the oven to 350°F. Once ready to bake, bake for 10-12 minutes, or until the edges are a light golden brown. Cool the cookies on the cookie sheets for 2-5 minutes, then transfer to a cooling rack.

8. While the cookies cool, makethe icing. In a medium bowl, whisk together the confectioner’s sugar, 1 tablespoon whole milk, and vanilla bean paste until a thick icing has formed. (If needed, very gradually and incrementally add additional whole milk, 1/4 teaspoon at a time until the icing can be drizzled while still holding its shape.) Drizzle onto the cooled cookies. Wait for the icing to harden before serving or stacking. ENJOY!

Tip: Store cooled cookies in an airtight container at room temperature for up to 7 days, or in the freezer for up to 3 months.