Apple Caramel Crêpes

These apple caramel crêpes combine the delicate elegance of French crêpes with the warm, spiced flavors of a classic apple pie. Thin, buttery crêpes are filled with a luscious mixture of cinnamon-spiced apples caramelized to perfection, then finished with a drizzle of caramel sauce and/or a dollop of vanilla ice cream. Delicious!

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Apple Caramel Crêpes
Makes about 12 crêpes

Crêpes Ingredients:
3 eggs
1-1/2 cups whole milk
1/4 teaspoons salt
1-1/2 tablespoons sugar
4 tablespoons butter, melted
2 teaspoons vanilla extract
1-1/2 cups flour
oil or butter for coating pan’s surface

For the Apple Filling:
4-5 medium apples (such as Honeycrisp), peeled, cored, and diced
2 tablespoons butter
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon lemon juice

Caramel Sauce Ingredients:
1/2 cup sugar
1 tablespoon water
3/4 cup heavy cream

Optional for Serving:
vanilla ice cream, powdered sugar, or caramel sauce for topping

Directions:

1. Prepare the crêpe batter: In a food processor or blender, mix the eggs, milk, salt, and sugar together. Blend thoroughly. Add the melted butter and vanilla and blend again. Add the flour to the mixture and mix until just combined; do not over mix. The batter should be the consistency of heavy cream.

2. Pour the batter into a large, quart glass jar and cover. Let the batter rest in the refrigerator for 2 hrs, or for even more time -- up to 1 day.

3. Prep the apples by washing, peeling, coring, and dicing.

4. Cook the apple filling. In a medium sauce pan, melt the butter over medium heat. Add the diced apple, brown sugar, cinnamon, nutmeg, and lemon juice. Stir to coat evenly and cook for about 6 to 8 minutes or until the apples are soft and caramelized. Remove from the heat, and reserve until the crêpes are prepared.

5. Make the caramel sauce. Mix the sugar and water together in a saucepan and heat over medium heat until the mixture begins to bubble and melt. Once it starts to brown, stir gently until it forms a nice amber color. Stir until the sugar is dissolved. Drizzle in the heavy cream whilecontinuing to stir. Mix well to fully incorporate the cream and cook for another few minutes. Remove from the heat and let the sauce cool slightly while making the crêpes.

6. When ready to make the crêpes, heat a crêpe pan or nonstick skillet over medium heat. Swipe the cooking surface with a bit of butter. Pour 1/3 cup batter (more or less depending on the skillet and desired size of the crêpes) on to the hot skillet and immediately swirl the batter to coat the surface. The batter will quickly set and the top will become dry looking with little bubbles forming. Once you're able to loosen the edges of the crêpe and check the bottom for a golden brownness, about 1-2 minutes, flip the crêpe and cook the other side for another 30 seconds to 1 minute. Remove the finished crêpe and place on a waiting dinner plate.

7. Assemble the crêpes. Spoon some apple filing onto each crêpe. Fold the crêpe in half, and then in half again to form a fan shape.

8. Garnish with caramel sauce, and a scoop of vanilla ice cream.

Apple Cider Chicken Sheet Pan Dinner

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

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Apple Cider Chicken Sheet Pan Dinner
Serves 3-4

Ingredients:

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

For the Apple Cider Glaze:

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

Directions:

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

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

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

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

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

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

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

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

Deviled Egg Pasta Salad

Say hello to deviled egg pasta salad! It’s the perfect mashup of creamy deviled eggs and a hearty pasta salad. Combine tender pasta, chopped hard-boiled eggs, crunchy celery, dill pickle relish with a zesty dressing, and you've got a crowd-pleaser that’s great for BBQs, potlucks, or just a casual weeknight meal. (Did we mention the crumbled bacon on top?)

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Deviled Egg Pasta Salad
Serves 6-8

Ingredients:

1/2 lb bacon, cooked and crumbled for garnish
8 large eggs
2 cups elbow macaroni
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1/4 cup dill relish
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
1/4 cup finely diced red onion
1/4 cup finely diced celery
Fresh chives, sliced for garnish
1 teaspoon paprika, for garnish

Directions:

1. Fry the bacon. Let cool, then crumble and reserve for a garnish.

2. Meanwhile, prepare the boiled eggs. Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat. Cover and let sit for 12 minutes. Drain and cool the eggs in ice water, then peel them. Coarsely dice the hard-boiled eggs.

3. While the eggs cook, make the elbow macaroni. In a large pot, bring water to a boil. Add the pasta and a hearty shake ofsalt. Boil until just al dente. Drain and rinse under cold water to stop the cooking process.

4. Prepare the dressing. In a large bowl, combine the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, dill relish, paprika, cayenne pepper, Kosher salt, and black pepper, and mix well.

5. Dice the red onion and celery. Chop the chives.

6. Combine the cooled pasta, red onion, and celery. Add the dressing and stir gently until everything is evenly coated. (TIP: Add the eggs after mixing everything else first. Toss very gently!)

7. Refrigerate the salad for at least one hour to allow the flavors to blend together.

8. Garnish with the cooked and crumbled bacon, chives and paprika. Serve and enjoy!

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

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

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

Ingredients:

4 bone-in pork chops

Marinade Ingredients:

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

Peach Sauce Ingredients:

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

Directions:

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

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

3. While the pork chops are marinating, prepare the peach sauce. Using a serrated peeler or paring knife, carefully remove the skins from 2 large peaches, then finely dice. In a medium-sized saucepan, melt the butter over medium-high heat. Add the jalapeño and stir, and cook for about 2 minutes. Add the white wine, honey, lemon zest, and lemon juice, and the diced peaches. Bring the sauce to a low simmer and cook for about 20-30 minutes or until the wine reduces and the sauce thickens. Use the back of a spoon or a potato masher to mash the fruit a little as it cooks. Season with Kosher salt and pepper, to taste.

4. Fire up the grill! Place the marinated pork chops on the hot, well-oiled grill, and sear for about 3 minutes on each side. Then, turn off one burner (or turn to low) to create a direct/indirect environment. Place the seared chops on the cooler, indirect side, and continue to grill until their internal temperature reaches 145 F.

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

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

Grilled Cajun Shrimp with Red Rice and Pickled Slaw

Fire up the grill and spice up dinner tonight with our vibrant, grilled Cajun shrimp with red rice and pickled slaw! Succulent shrimp are marinated in a bold Cajun seasoning mix, while red rice is cooked in a tomato and onion chicken stock for enhanced flavor. A bright and tangy slaw adds just enough fresh crunch to balance out the textures and flavors. This restaurant-worthy menu is perfect for at-home summer celebrations.

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Grilled Cajun Shrimp with Red Rice and Pickled Slaw
Serves 6

Pickled Slaw Ingredients:

3/4 cup rice vinegar
3/4 cup water
3 cloves garlic, minced
2 tablespoons sugar
1/2 tablespoon mustard seeds
2 teaspoons Kosher salt
1/4 small head of red cabbage, thinly sliced with a mandoline
1 medium carrot, julienned
2 radishes, thinly sliced with a mandoline
1/2 red onion, thinly sliced witha mandoline
1/2 jalapeño, chopped, ribs and seeds removed

Red Rice Ingredients:

2 tablespoons extra virgin olive oil
1 yellow onion, finely diced1 teaspoon Kosher salt
1-1/2 cups white rice
1 can (6 oz) tomato paste
3 cups chicken stock
1 teaspoon Worcestershire sauceLime zest

Shrimp Ingredients:

12 medium wooden skewers, soaked for 30 minutes to avoid burning
5 tablespoons butter, melted
3 cloves garlic, minced
2 teaspoons Kosher salt
2 teaspoons smoked paprika
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 teaspoon cumin
1 teaspoon onion powder
1-1/2 lbs shrimp, deveined

Serve with:

Fresh parsley, coarsely chopped
Avocados, sliced
2 limes, cut in wedges

Directions:

1. Prep the slaw. In a saucepan, combine the rice vinegar, water, garlic, sugar, mustard seeds, and salt and bring to a boil with high heat. Stir until the salt and sugar have dissolved, about one minute. Remove from heat and set to the side.

2. Combine the cabbage, carrot, radishes, onion, and jalapeño in a medium bowl and pour the vinegarmixture over the vegetables, stirring until combined. Chill in the refrigerator until ready to serve.

3. Make the rice. In a heavy saucepan with a lid, heat the olive oil with the onion, salt, and rice until fragrant, about 2 minutes. Add the tomato paste, chicken stock, and Worcestershire sauce and stir to combine. Cover and bring the ingredients to a boil, then reduce to low until rice is cooked, about 15 minutes. Stir in the lime zest and set aside until ready to serve.

4. Meanwhile, prepare the shrimp. Preheat a grill to medium high heat, scrape clean, then oil well.

5. In a small saucepan, combine butter, minced garlic, salt, paprika, black pepper, cayenne, cumin, and onion powder. Bring to a simmer and then remove from heat. Reserve half of the mixture in a ramekin to use for dipping later.

6. Thread the shrimp through the skewers and lay them on a baking sheet. Brush both sides of the shrimp with the remaining marinade mixture. Grill for 2 minutes on both sides until just cooked through and opaque.

7. Serve the shrimp with the rice, pickled slaw, and the reserved sauce. Top with fresh parsley, avocado, and a squeeze of fresh lime.

Summer Squash and Tomato Tart with Caramelized Onions and Gruyere Cheese

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

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

Crust Ingredients:

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

Filling Ingredients:

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

Directions:

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

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

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

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

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

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

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

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

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

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

Balsamic Chicken and Arugula Salad with Nectarines, Blueberries and Burrata

This summery salad is a celebration of fresh, vibrant flavors. Peppery arugula is topped with a tender, grilled balsamic chicken. Sweet, juicy, grilled nectarines and pops of tart blueberries bring a refreshing burst of fruity goodness. It’s all perfectly complemented by the rich creaminess of burrata. A sprinkle of fresh basil ties it all together. Bursting with color and flavor, this salad makes a perfect summertime dinner!

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Balsamic Chicken and Arugula Salad with Nectarines, Blueberries and Burrata
Serves 4

Salad Ingredients:

1 lb boneless, thinly sliced chicken breasts
1/4 small red onion, thinly sliced with a mandoline
2 nectarines, halved
1 tablespoon olive oil
6 oz arugula
4 small burrata, halved (or substitute fresh mozzarella cheese)
1 cup blueberries, washed basil, chiffonade cut
balsamic glaze, for drizzle garnish

Balsamic Dressing: (divide into 2 parts):

1/4 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder 
1/2 teaspoon dried oregano

Directions:

1. Make the balsamic dressing. You will use half of the dressing to marinate the chicken, and the other half to dress the salad. In a salad dressing jar, whisk together the olive oil, balsamic vinegar, fresh lemon juice, Dijon mustard, honey, Kosher salt, pepper, garlic powder, and dried oregano until well combined.

2. Prepare the chicken breasts by thinly slicing in half. Thinner pieces will take on more marinade flavor, and will be faster to grill. (Or choose thin chicken cutlets).

3. Pour just enough dressing to cover the chicken and marinate the chicken in a plastic bag or large bowl. Seal or cover tightly and refrigerate the chicken for 30 minutes or up to 1 hour. Set the remaining dressing aside for dressing the greens later.

4. Thinly slice a quarter of the red onion with a handheld mandoline. Don’t forget to use the hand guard to stay safe! Place the thinly sliced onions in a bowl of ice water to mellow out any strong bite.

5. Prepare the nectarines for grilling by washing, and slicing in half. Carefully remove the pit with a paring knife. Brush each half with olive oil.

6. Once the chicken has marinated, fire up the grill! When using a gas grill, prepare half of the grill with high heat while keeping the other half on low heat -- that is, use a direct/indirect set-up. Add the chicken to the cooler side of the well-oiled grill and close the lid. After 4-5 minutes, turn once and cook an additional 4-5 minutes. Continue to grill and flip, as needed, until the thickest part of the breast reaches 165 F. Let the chicken rest for 5 minutes, then cut into slices.

7. Grill the nectarine halves flesh-side down over medium-high heat for 3 to 4 minutes, or until grill marks appear.

8. Assemble the salad! Toss the greens and red onion with a drizzle of the balsamic dressing. Top the dressed salad with the grilled chicken slices, grilled nectarine halves, burrata cheese, and blueberries. Garnish with fresh basil, and enjoy!

No-Bake Raspberry Lemon Cheesecake Bars with Graham Cracker Almond Crust

These no-bake cheesecake bars are a summertime favorite! Simply assemble and chill overnight for a delicious dessert -- all with minimal effort. Fresh raspberries are reduced into a vibrant sauce, and beautiful lemons brighten all the flavors. The combo results in a tasty, berry-and-citrus pairing that will have you reaching for more . . . and then, maybe just one more!

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No-Bake Raspberry Lemon Cheesecake Bars with Graham Cracker Almond Crust
Makes one 8" x 8" pan of bars

Graham Cracker Almond Crust Ingredients:
9 double squares of graham crackers, or 1-1/2 cups crushed
1/2 cup almonds
1 tablespoon brown sugar
1/2 cup butter, melted
1 teaspoon almond extract

Raspberry Sauce Ingredients:
12 oz fresh raspberries
1/3 cup water
3 tablespoons sugar
2 tablespoons cornstarch dissolved in an additional 1/3 cup of cold water
2 tablespoons butter
1/8 teaspoon salt
3 tablespoons fresh lemon juice

Lemon Cheesecake Filling Ingredients:
1 cup heavy whipping cream 20 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
Zest of two lemons

To Serve:
Fresh raspberriesPowdered sugar (for dusting)

Directions:

Make the Crust:

1. Lightly grease and line an 8 x 8 inch baking pan with parchment paper.

2. In a food processor, pulse the graham crackers, almonds, and brown sugar together until combined. Drizzle in the melted butter, and the almond extract. Pulse until a fine crumb is formed.

3. Form the crust layer in the bottom of the prepared baking dish. Firmly press the crust into place using a glass or measuring cup to help compress the crumbs. Place the crust in the freezer while preparing the cheesecake filling.

Make the Lemon Raspberry Sauce:

1. In a small saucepan warm the raspberries, water, and sugar over medium heat until the raspberries begin to bubble and simmer.

2. In a small bowl, dissolve 2 tablespoons of cornstarch in 1/3 cup of cold water. Add the cornstarch mixture to the raspberry sauce.

3. Cook the raspberry sauce until bubbling and thickened. Add the butter and salt; stir until the butter melts. Remove from heat and stir in the fresh lemon juice. If desired, strain through a fine mesh strainer to remove the raspberry seeds. Once cooled to room temperature, gently spread half of the raspberry sauce onto the graham cracker crust. Use a spatula to evenly distribute the sauce. Return to the refrigerator and prep the lemon cream cheese filling.

Make the Filling:

1. Using a stand mixer with a whisk attachment, or a hand mixer, beat the heavy cream in a chilled bowl until stiff peaks form. Place the whipped cream in a bowl, cover, and place in the fridge.

2. In the stand mixer, using the paddle attachment, or using a hand mixer, beat the cream cheese until softened. Add the powdered sugar, vanilla extract, and lemon zest; mix until combined.

3. Carefully fold the chilled whipped cream into the cream cheese mixture until just combined. Scoop out one cup of the cream cheese mixture in a smaller bowl, and stir in the remaining half of the raspberry sauce until well-mixed.

4. Spoon the lemon cheesecake filling onto the chilled raspberry sauce layer and use a rubber spatula to evenly distribute the filling.

5. Scoop the mixed raspberry and lemon cheesecake mix on top of the lemon cheesecake layer forming the final layer. Use a rubber spatula toevenly distribute. Cover the top directly with plastic wrap.

6. Place the cheesecake in the refrigerator to chill and set for at least 6 hours or overnight.

7. Serve with a dusting of powdered sugar and a handful of fresh raspberries.

Classic Neapolitan Pizza

There’s nothing like creating your own pizza masterpiece from scratch! After testing (and tasting!) dozens of pies, we’ve perfected the recipe so that you, too, can nail it at home. From dough making tips to topping techniques, delicious pizza is just a few steps away! Ready to get baking?

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Classic Neapolitan Pizza
Makes (4) 12-inch pizzas

Dough Ingredients:

1-1/2 cups plus 1 tablespoon lukewarm water
1 teaspoon active dry yeast
2-3/4 cups (319 g) double zero flour
2-1/2 cups (300 g) 11.7% protein content unbleached all-purpose flour, plus extra for dusting
1 tablespoon sea salt
Olive oil, for lightly coating dough balls
Semolina flour, for forming crust

Sauce Ingredients:

1 can (14.5 oz) whole San Marzano tomatoes
1 teaspoon salt
1 tablespoon dried oregano
1 handful of fresh basil leaves, (removed from stem)
1 large garlic clove
1 teaspoon honey

Directions:

1. Add warm water and yeast to a bowl and whisk until fully combined. Set aside and let sit for 10 minutes to allow the yeast to bloom.

2. Mix together the double zero flour with the all-purpose flour and salt in a large bowl, then pour in half of the yeast water. Stir with a wooden spoon until mixed together. Add the other half of the yeast water and continue mixing with a wooden spoon until a rough dough starts to form. Finish mixing using your hands until the dough comes together into a ball.

3. Transfer the dough to a clean, lightly floured surface. Knead and stretch the dough with both hands until it becomes firm and stretchy without any clumping. This will take about 8-10 minutes of kneading.

4. Once a smooth, uniform dough ball is formed, place the ball of dough back into the mixing bowl and cover with a damp towel. Let the dough rise in a warm area of your home for at least 2 hours or up to 3 hours depending on the warmth of the room. The dough should be doubled in size.

5. Once the dough has risen, use a dough cutter to divide it into 4 even pieces. Drizzle some olive oil onto your hands and lightly and evenly coat each piece of dough while forming it back into a ball. Place each olive oil-coated dough ball into a separate cereal-sized bowl. Cover each bowl with plastic wrap and chill in the fridge for at least 24 hours, (or up to 72 hours), to allow the dough to go through a cold fermentation cycle.

6. Add all of the sauce ingredients to a food processor or blender, and blend until smooth. Transfer to a bowl. Plan to use about 1/4 of the sauce for each pizza.

7. Remove the dough from the fridge 2 hours before baking, or long enough for it to warm to about 60 F. Place a ball of dough on a clean, lightly semolina-floured surface, and, working from the center, use your fingertips to form the dough into a 12-inch flat circle. You can start this process by holding the dough in your hands and pinching it from the center outward while spinning it slowly in a circle to keep it uniform. Place it on a flat surface to finish forming once it gets too large to continue holding it up. The final result should be a thin and uniform circle with a slightly thicker crust at the outer edge. Be cautious and take your time to avoid any holes in the thinner, center portion of the crust.

8. Add a light layer of sauce and toppings and bake according to your pizza oven instructions.

Tip: If using a pizza oven like an Ooni, rotate while baking, and bake until the dough is cooked and the cheese is evenly melted!

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

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

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

Spicy Quick-Pickled Ingredients:

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

Fish Marinade Ingredients:

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

Lime Crema Ingredients:

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

Serve with:

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

Directions:

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

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

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

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

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

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

Red and White Berry Trifle with Salted Mascarpone Whipped Cream

Looking for a refreshing summer dessert? Look no further! This festive berry trifle is layered with summery-sweet berries, cubed pound cake, and whipped mascarpone. Bring on the summer heat!

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Red and White Berry Trifle with Salted Mascarpone Whipped Cream
Serves 6-8

Pound Cake Ingredients:

(This recipe makes two 9" pound cake loaves. Use one for the trifleand the other for snacking.)

2 tablespoons unsalted butter (for greasing the loaf pans)
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon cardamom
1-1/2 teaspoons baking powder
1/2 cup vegetable oil
3/4 cup olive oil
3 eggs
1-1/2 cups whole milk
2 cups granulated sugar
1-1/2 teaspoons vanilla extract
1/4 cup sour cream

Berries and Whipped Mascarpone Ingredients:

16 oz strawberries, sliced
12 oz raspberries
1 cup cherries
1 lemon zested and juiced
1/2 cup granulated sugar
1-1/2 cups cold heavy cream
1 cup confectioner’s sugar
1/2 teaspoon Kosher salt
1 teaspoon vanilla extract
8 oz mascarpone cheese
1/4 cup mint
Flake salt

Directions:

1. Make the pound cake: Preheat the oven to 350F.

2. Grease two 9" loaf pans with butter.

3. In a large bowl, whisk together the flour, salt, cardamom, and baking powder until evenly mixed.

4. With a stand mixer on low speed, use the paddle attachment to mix the vegetable oil, olive oil, eggs, whole milk, sugar, vanilla, and sour cream until well mixed. Slowly add the flour mixture to the wet ingredients and mix on medium speed for 3 minutes or until the ingredients are evenly incorporated. The batter will appear somewhat soupy -- this is actually correct.

5. Evenly divide the batter between the two greased loaf pans and bake for 60 minutes, or until an inserted toothpick comes out clean.

6. Once the pound cake has baked and completely cooled, cut one loaf into 1" cubes. (Save the other loaf for another use.)

7. Prep the berries: While the cake bakes, then cools, combine the strawberries, raspberries, cherries, lemon juice, lemon zest, and sugar in a medium bowl. Toss to coat and set aside.

8. Make the whipped cream: In a stand mixer with the whisk attachment, combine the cold cream and confectioner’s sugar until soft peaks form. Add the salt and vanilla and gently mix. Fold in the mascarpone cheese.

9. In a large trifle dish, or multiple small trifle dishes, layer the ingredients, starting with the cubed pound cake, then the berries, followed by the whipped mascarpone. Assemble 2-3 layers, depending on the size of your trifle dish, ending with the whipped mascarpone. Top with some reserved berries. Add the mint and a sprinkle of flake salt if desired. Chill the filled trifle dish for at least 30 minutes, or up to two hours, then serve.

Summer Grain Salad

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

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Summer Grain Salad
Serves 6-8

Salad Ingredients:

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

Dressing Ingredients:

1/4 cup olive oil
1 tablespoon red wine vinegar
1 lemon, juiced
1 small shallot, finely diced
1 teaspoon Dijon mustard
1 clove garlic
1/4 teaspoon Kosher salt
1/8 teaspoon black pepper

Directions:

1. In a medium pot, bring the vegetable stock to a boil, add the quinoa, cover, and reduce the heat to a low simmer for 15 minutes, stirring occasionally. Quinoa is done when all the liquid has been absorbed and the quinoa is tender. Remove from heat, fluff with a fork and set aside.

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

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

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

New York Strip Steak with Bourbon Cream Sauce

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

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New York Strip Steak with Bourbon Cream Sauce
Serves 2

Steak Ingredients:

2 steaks of your choice, we used New York StripSteak

Rub Ingredients:

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

Bourbon Cream Sauce Ingredients:

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

Directions:

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

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

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

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

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

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

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

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

New York Strip Steak with Bourbon Cream Sauce

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

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New York Strip Steak with Bourbon Cream Sauce
Serves 2

Steak Ingredients:

2 steaks of your choice, we used New York StripSteak

Rub Ingredients:

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

Bourbon Cream Sauce Ingredients:

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

Directions:

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

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

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

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

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

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

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

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

Easy Mango Coconut Ice Cream

Homemade ice cream is simply the best -- no preservatives and just a few, quality ingredients! Made fresh, your own ice cream is just that, fresh and delicious! This easy mango and coconut ice cream is smooth, creamy, and bursting with tropical flavors—perfect for a sweet, refreshing treat this summer!

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Easy Mango Coconut Ice Cream
Makes about 1 quart

Ingredients:

1 can coconut cream (or only the thick parts of 2 cans of chilled coconut milk)
1-1/2 lbs frozen mango cubes
1/2 cup sugar
1 tablespoon lime juice
1/2 teaspoon vanilla extract

Directions:

1. Place the coconut cream and frozen mango, in a high speed blender. Add the sugar, lime juice, and vanilla extract to the blender, and blend until combined and smooth.

2. Use the blender tamper to move the mango chunks around for easier and complete blending.

3. Taste the mixture and adjust the sweetness if needed. Add a bit more sugar if the mangoes are not very sweet. The mixture should be slightly sweeter than desired since freezing will mute the sweetness.

4. Once the mixture is well blended, you may enjoy it as a “soft serve” texture right away.

5. Or, freeze to set into a scoopable treat. Transfer the ice cream into a lidded, freezer-safe container. Smooth the top and press a piece of plastic wrap against the surface to prevent ice crystals from forming. Freeze for at least 4 hours, or until firm.

6. Let the ice cream sit at room temperature for a few minutes before scooping for easier serving. Enjoy the rich, refreshing, tropical flavors of mango and coconut!

Spicy Tuna Sushi

Celebrate Japanese cuisine tonight with homemade sushi! Fresh tuna is tossed in a spicy blend of sriracha, chili oil, and sesame mayo, then nestled atop a bed of sushi rice with cooling cucumber and creamy avocado. Wrapped in a delicate sheet of nori and cut with precision, this roll is not to be missed!

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Spicy Tuna Sushi
Makes 4 sushi rolls, or 32 pieces

Sushi Ingredients:

8 oz Sashimi Grade Tuna
3 green onions, finely chopped
1/2 teaspoon toasted sesame oil
1 teaspoon chili oil
2 tablespoons Japanese mayonnaise (we used Kewpie)
2 teaspoons Sriracha
2 nori sheets
2 teaspoons black and toasted sesame seeds
2 avocados, thinly sliced
2 Persian cucumbers, julienned

Rice Ingredients:

2 cups short grain white sushi rice
2 cups water
2 tablespoons rice vinegar
1 tablespoon white sugar
1 teaspoon salt

Serve with:

Pickled sushi gingerWasabiSoy sauce

Directions:

1. Prepare the rice. Rinse the rice in a fine mesh strainer until the milky water runs clear. This releases any excess starch, and helps to keep the rice from becoming too gummy.

2. Combine the rice and water in a small, lidded pot and stir to incorporate. Cover and cook over medium-high heat until the water begins to boil. Reduce the heat to low, keep covered, and cook until the rice is tender and the water has been absorbed -- about 18-20 minutes. If using a rice cooker, turn the rice cooker on, add the rice and water, stir to incorporate. Press the rice down with your hand until the water just covers your hand. Remove your hand and close the lid. Select the 'white rice' function. After cooking, let the rice sit for 5 minutes to absorb any remaining moisture.

3. Meanwhile, in a small, microwave-safe dish, combine the rice vinegar, sugar, and salt and microwave for 30 seconds, stirring to ensure the sugar and salt have completely dissolved. Remove the rice from the rice cooker, or stovetop, and place in a large bowl. Pour the vinegar mixture over the rice and use a flat paddle to gently fold the mixture to integrate the flavors. Cover the bowl with a towel and set aside.

4. While the rice cooks, use a sharp knife to cut the tuna into 1/2" cubes.

5. In a medium bowl, combine the green onions, sesame oil, chili oil, mayonnaise, and Sriracha. Mix until incorporated. Add the cubed tuna and toss to coat.

6. Assemble the sushi by covering a sushi mat with plastic wrap, removing all air. Cut the nori sheets in half and place the nori on the plastic covered bamboo mat.

7. Place 1/2 cup rice in the center of the nori sheet. Use your fingers to evenly cover the nori with rice leaving 1/2” of the nori exposed on one end. Sprinkle one-quarter of the sesame seeds evenly over the rice.

8. Flip the nori sheet, rice side down on the bamboo mat so the nori is facing up. Add the filling in a line at the center of the nori, starting with the spicy tuna, then the cucumber, and ending with the avocado.

9. Roll the sushi by holding the filling ingredients in place with your fingers while lifting the end of the mat with your thumbs. Slowly roll the sushi using the mat and pressing firmly. Once the mat has completely covered the ingredients, unroll the mat and then finish rolling the sushi by repeating the same turning action again, further down the roll. Apply slight pressure to give the roll a firm, uniform finish. There should be a small overlap of nori and rice without filling at the end.

10. Unfold the mat from the sushi. Dip a clean chef’s knife in water and cut the roll in half. Wipe the blade on a damp towel, then dip the knife back in the water, and cut the halves into halves, and the quarters into halves, to create eight even pieces. Clean the knife between each cut. Repeat steps 6-10 for the next three rolls. Don’t overstuff the roll! It can be easy to overstuff a half sheet but doing so will make it impossible to roll and you will lose your precious fillings.

11. Properly plate the roll by slightly separating the pieces, offsetting them from one another so you can see the contents inside each individual piece. Serve them with sides of pickled ginger, wasabi, and soy sauce.

Lobster Potato Salad with Fresh Herbs

This bright and herbaceous lobster potato salad is the perfect dish to kick off summer. It offers just the right balance of tender, sweet lobster meat next to hearty potatoes -- all lightly coated in a tangy, lemon-packed dressing. Share it as a side with burgers, bring it to a potluck or summer BBQ, or enjoy it as a full meal. The choice is yours!

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Lobster Potato Salad with Fresh Herbs
Serves 6

Ingredients:

1-1/2 lb small Yukon Gold potatoes
4 lobster tails
1/4 cup dill pickles, chopped
1 tablespoon capers
1/2 cup celery, chopped
1/4 cup fresh dill, chopped
1/4 cup parsley, chopped
3 green onions, chopped

Dressing Ingredients:

1/2 teaspoon Kosher salt, plus more for salting water
1/4 teaspoon paprika
1/4 teaspoon black pepper
1 tablespoon white wine vinegar
1/4 cup mayonnaise
1/4 cup olive oil
1 teaspoon Dijon mustard
1 lemon, juiced and zested
2 cloves garlic, minced
1/2 shallot, minced

Directions:

1. In a wide mouthed jar, whisk the dressing ingredients until emulsified. Set aside.

2. Add the potatoes to a lidded stockpot, filled halfway full of water, and boil. Once the water is boiling, salt the water and lower the heat, simmering the potatoes for 10-15 minutes, until fork tender. Drain the potatoes and let cool. Once cool enough to handle, halve the potatoes and place them in a large mixing bowl.

3. Meanwhile, boil the lobster for 4-6 minutes until the shell is bright red and the meat is tender. Immediately transfer the lobster to an ice bath to stop the cooking process. Once cool enough to handle, peel and chop the lobster meat into roughly 1" pieces. Set aside.

4. While the potatoes are still warm, pour half of the dressing over the potatoes and toss. Allow them to soak up the dressing for a few minutes.

5. Add the pickles, capers, celery, dill, parsley, green onions, and lobster to the bowl of dressed potatoes. Gently toss the ingredients in the remaining dressing. Refrigerate for one hour to let the flavors blend. Enjoy at room temperature.

Beer Can Chicken

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

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Beer Can Chicken
Serves about 4

Ingredients:

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

Directions:

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

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

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

4. Preheat the grill to medium-high heat.

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

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

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

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

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

Strawberry Macarons

Expand your baking skills with these Strawberry Macarons filled with a luscious freeze-dried strawberry-flavored buttercream filling! The perfectly crisp shells paired with an intense strawberry center make for a heavenly dessert experience. Whether you're an established macaron lover or a first-timer, these little treats are destined to make your life a little sweeter!

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Strawberry Macarons
Makes 20-25 stuffed cookies

Prep:

Distilled white vinegar for wiping out mixing bowl

Egg White Mixture:

3 large egg whites, at roomtemperature
1/2 teaspoon cream of tartar
1/4 cup granulated sugar
1 teaspoon vanilla extract
2 drops red gel food coloring
1 drop peach gel food coloring

Dry Ingredients: 1-1/2 cups powdered sugar, sifted
1 cup almond flour, finely ground and sifted
1/2 teaspoon salt

Strawberry Buttercream Filling:

3 tablespoons powdered, freeze-dried strawberries
4 tablespoons butter, room temperature
1 cup powdered sugar
1 tablespoon half ‘n half

Directions:

1. Before starting, wipe a clean mix-ing bowl with apaper towel and a little distilled white vinegar. This should help remove any greasy residue that might impede the egg whites from forming very stiff peaks.

2. Carefully separate the room temperature egg whites from the yolks. Ensure that no yolk or shell contaminates the whites. Place the egg whites in the wiped, clean mixing bowl.

3. Using a stand mixer with a whisk attachment, beat the egg whites until soft peaks form. Add the cream of tartar and continue beating until stiff peaks form. Stiff peaks should be very upright and not wilting at the tip.

4. Once the stiff peaks form, slowly add the sugar one tablespoon at a time, beating in between each addition. Once all of the sugar is incorporated, add the vanilla extract and food coloring. Beat again until the peaks are once again very stiff. When the mixture gets so stiff that it starts to stick inside the whisk attachment, you are close to being done!

5. Prepare the dry ingredients: To create a smooth cookie surface, pulse the dry ingredients together in a food processor until combined. Then, sift the dry ingredients once or twice through a sifter.

6. Add the finely sifted dry ingredients to the egg whites. Fold by hand with a spatula until the mixture is combined and is mixed into a "wet-sand" or "lava-like" texture. The texture is correct when a ribbon of the batter can hold a figure 8 pattern. Depending on your folding style, this might be anywhere between 50-75folding strokes.Do not over-mix. This process of folding is called “macaronage”.

7. Once the correct texture is reached, place the cookie batter into a piping bag outfitted with a 2A round tip. Tip: Stand the piping bag in a tall glass to easily fill it.

8. Line 2 baking sheets with parchment paper. Pipe 1-1/4 inch circles at least 2" apart on the baking sheet. Tip: Pipe perpendicularly to the pan, to make perfect circles; come at it directly from the top down.

9. Once the cookies are piped, tap the pan firmly on the counter several times. The tapping will release any air bubbles and ensure a smooth surface and a good “foot” on the bottom of the cookie.

10. Let the cookies rest at room temperature for 40 minutes - 1 hour before baking. This resting time will encourage the cookies to rise correctly. The cookies are ready to bake when they have formed a thin skin on the top surface.

11. Bake at 300 F for 10-12 minutes.

12. Let the cookies cool on the pan for a few minutes, then remove and let them cool further on a cooling rack.

13. While thecookies are baking,prepare the strawberry buttercream filling.

14. Prepare the freeze-dried strawberry powder by pulsing the strawberry pieces in a food processor until a very fine powder is created. Sift the ground powder to remove any larger chunks.

15. Using a stand mixer, beat the butter, until creamy.

16. Add the powdered sugar and strawberry powder and beat on low until it is fully mixed. Scrape the sides and bottom of the bowl, and continue mixing until the frosting is combined. Add the half ‘n half and mix again until the frosting is soft and fluffy.

17. Add the frosting to a piping bag outfitted with a 2A round tip. Arrange half the cookies bottomside up.

18. Pipe the filling into the center of the cookie, then top with another cookieto make a sandwich.

19. Let the cookies set to allow the flavors to blend for at least 24 hours before enjoying.

Spring Leek and Asparagus Galette with Roasted Garlic and Lemon Ricotta

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

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

Crust Ingredients:

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

Filling Ingredients:

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

Directions:

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

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

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

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

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

6. Chill the wrapped dough disk for one hour.

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

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

9. Shave the asparagus with a vegetable peeler.

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

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

12. Preheat the oven to 425 F.

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

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

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