Lemon-Herb Roasted Chicken with Fingerling Potatoes

This roasted chicken is bursting with bright, zesty flavor! The lemon does double duty here—both the juice and the peel add a fresh, citrusy kick. Pair it with fresh herbs, and you have a winning combo! The chicken stays super juicy thanks to a little compound butter tucked under the skin. Plus, we employ a simple trick: turning it while roasting to allow the bird to cook evenly. You’ll find our method results in a very delicious dish!

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Lemon-Herb Roasted Chicken with Fingerling Potatoes
Serves 4-6

Ingredients:

1 whole chicken (4 to 5 pounds)
8 tablespoons butter, at room temperature
1/4 cup chopped basil leaves
1/4 cup chopped parsley + 1/8 cup chopped parsley, for garnish
2 lemons, zested, and then cut into wedges
4 garlic cloves, minced
3 shallots, finely chopped
Flaky coarse sea salt
Freshly ground black pepper
1-2 pounds fingerling potatoes
2 tablespoons extra-virgin olive oil

Directions:

1. Preheat the oven to 425 F with the oven rack positioned in the lower third of the oven to leave enough headspace for the deep pan and the roasting chicken.

2. Prepare the chicken for roasting. Remove any giblets or neck bones from the cavities. Place the chicken on a plate or platter and allow it to reach room temperature. Using your fingers, separate the skin from the breast of the chicken to make space for inserting the herb butter.

3. In a small bowl, mix the softened butter, basil, parsley, lemon zest, garlic, and shallots. Place two-thirds of the herb butter mixture under the skin of the chicken. Rub the remaining third of the butter inside the cavity of the bird. Loosely stuff the lemon wedges inside the bird; however, don’t overcrowd. Tuck the wings in and tie the legs together to keep them close to the body of the chicken during roasting. Sprinkle the chicken generously with 2 teaspoons of the coarse sea salt and freshly ground pepper. Set aside.

4. Meanwhile, prepare the fingerling potatoes by washing, drying, and tossing in 2 tablespoons of olive oil until lightly coated. Sprinkle with one teaspoon of the salt and the black pepper.

5. Place the potatoes in the bottom of a lightly oiled Dutch oven or large roasting pan. Place the chicken on top of the potatoes, breast-side up.

6. Roast the chicken and potatoes in the hot oven for 20 minutes. Remove from the oven, turn the chicken over, breast-side down, and roast for 20 more minutes. Turn the chicken, once again, breast-side up for an additional 20-30 minutes or until the internal temperature at the thickest point of the chicken (between the breast and thigh) reaches 165 F. 7. Transfer the roasted chicken to a carving board or platter and allow it to rest for 5 minutes before carving. With a slotted spoon, remove the roasted potatoes and arrange around the chicken. Garnish with chopped parsley. Serve and enjoy the roasted flavors of spring!

Challah Bread Pudding with Vanilla Cream Sauce

This bread pudding uses day-old challah to create our classic vanilla custard treat. It’s best enjoyed for breakfast, dessert, or whenever! Sweet, chewy currants add to this dish's complexity, and the caramelized pecan topping adds a lovely crunch. Enjoy!

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Challah Bread Pudding with Vanilla Cream Sauce
Serves 6 - 8

Bread Pudding Ingredients:

1/2 cup dried currants, soaked in 1/3 cup water for 30 min
6 cups bread cubes from challah; one or two day-old bread works best
1/4 cup butter
1/2 cup brown sugar
2 teaspoons vanilla extract
4 eggs
2 cups half-and-half1 cup whole milk
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt1 cup pecan halves

Pecan Topping Ingredients:

1 cup chopped pecans, finely chopped
2 tablespoons maple syrup
1/2 cup brown sugar
2 tablespoons butter, melted
1/2 teaspoon salt

Vanilla Cream Sauce Ingredients:

2 cups heavy cream 1-1/2 tablespoons vanilla extract, or 1 tablespoon vanilla bean paste
1/4 cup sugar
1 tablespoon butter, melted

Directions:

1. Preheat the oven to 350 F. Grease a 3-quart (or equivalent) baking dish with butter.

2. Cube the challah into 1-inch cubes. Spread on a sheet pan and bake for about 12 minutes until the bread is lightly toasted. Place the toasted bread into the greased baking dish.

3. In a bowl, prepare the custard mixture. Melt the butter and then whisk in the brown sugar, vanilla extract, eggs, half-and-half, whole milk, cinnamon, nutmeg, and salt.

4. Pour the custard mix over the cubed bread. Cover, and refrigerate for at least one hour, or until the bread has soaked up all of the liquid. Ensure all of the cubes are well-soaked with the custard while resting in the refrigerator. Once the pudding is ready to bake, drain the currants. Add the currants and pecan halves to the soaked challah. Gently stir until incorporated. Pour the mixture into the prepared baking dish.

5. In a small bowl, prepare the pecan topping by tossing the finely chopped pecans in a mixture of the maple syrup, brown sugar, melted butter, and salt. Sprinkle on top of the bread pudding mixture.

6. In a preheated oven (350 F), bake for 45-50 minutes, or until the pudding is set in the center.

7. While the bread pudding bakes, prepare the vanilla cream sauce. In a small saucepan, warm the cream, vanilla, and sugar until it begins to simmer. Heat on a low simmer until the sauce is slightly thickened. As the final step, stir in the butter until melted.

8. Serve the bread pudding with the sauce. We poured one cup (or about one half) of the sauce over the whole batch of freshly baked bread pudding right before serving, and then served the remaining sauce on the side for those who are looking for an extra drizzle of goodness!

Creamy Pasta with Peas and Pancetta

Creamy pasta with peas and pancetta is the perfect dish for spring! Featuring crispy pancetta, sweet peas, bright lemon, and a rich parmesan cream sauce, we love how this recipe is easy enough for a weeknight, but also fancy enough to serve to guests any night. Delicious!

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Creamy Pasta with Peas and Pancetta
Serves 4

Ingredients:

1 pound pasta, any shape
8 ounces pancetta, diced
1 small shallot, diced finely
1-1/2 cups heavy cream
2 cups peas, frozen orshelled fresh
Zest of one lemon
2 tablespoons fresh lemon juice
1 cup fresh Parmesan cheese, finely grated
Salt and pepper, to taste
Parmesan, shaved for garnish

Directions:

1. Fill a large pasta pot with cold water and bring to a boil. Cook the pasta to al dente in salted water according to the package directions. Drain, reserving 1 cup of the cooking water.

2. Meanwhile, in a large skillet or sauté pan, add the pancetta and cook until crispy.

3. Add the shallot and sauté until translucent.

4. Add the cream, and bring to a low simmer. Add the lemon zest and peas, and stir.

5. Once the pasta is cooked, add the al dente pasta and lemon juice to the cream sauce and mix with the grated parmesan cheese. Add about 1 cup of the reserved pasta water to help coat the pasta in the sauce.

6. Stir the pasta until well-coated and silky. Taste and adjust with salt and pepper. Garnish with shaved parmesan. TIP: The salted pasta, pasta water, crispy pancetta, and grated cheese add enough salt to this dish so that additional salt may not be needed.

Broccoli Salad

Want to elicit sweet memories of sunny, childhood picnics? Try this summer broccoli salad tossed in a creamy, herbed, sweet-and-salty dressing. Filled with a melange of textures and flavors -- from crisp apples and sweet raisins to nutty almonds and cheddar cheese -- this dish is ready to be paired with any grilled food, or enjoyed as a meal on its own.

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Broccoli Salad
Serves 4-6

Salad Ingredients:

1/2 cup almonds, coarselychopped
2 heads broccoli, chopped
1/2 red onion, finely diced
1/2 cup raisins
1/2 cup parsley, chopped
1 apple, cored and chopped
6 oz white cheddar cheese, cubed

Dressing Ingredients:

2 cloves garlic, minced
1 lemon, zested and juiced
1 tablespoon freshly chopped dill
1/4 teaspoon smoked paprika
1/3 cup mayonnaise
1/4 cup sour cream
1 tablespoon white wine vinegar
1/2 tablespoon honey
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper

Directions:

1. Prepare the dressing by mincing the garlic, zesting and juicing the lemon, and chopping the dill. Combine all of the remaining dressing ingredients in a wide mouth jar and whisk until incorporated.

2. In a small, heavy-bottomed saucepan, toast the almonds over medium-low heat until fragrant. Be careful not to burn them. Coarsely chopped.

3. Prepare the broccoli by washing thoroughly and removing the florets from the larger stem. Cut into bite-sized pieces.

4. In a large bowl, combine the chopped broccoli, red onion, raisins, parsley, apple, cheddar cheese, and toasted almonds. Pour the dressing over the mixture and toss with a large spoon to ensure that all of the ingredients are coated evenly.

5. Refrigerate until ready to serve.

Angel Food Cake with Fresh Cream and Berries

With every bite this moist and airy angel food cake is pure delight. A timeless spring treat, it offers the perfect balance of flavor and texture, making it an ideal base for showcasing sun-ripened berries served up with fresh whipped cream.

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Angel Food Cake with Fresh Cream and Berries
Serves 12

Ingredients for the Cake:

12 egg whites, room temperature
1-1/2 teaspoons cream of tartar
1 cup sugar
1 cup cake flour, sifted
1 cup powdered sugar
1/2 teaspoon Kosher salt
1 teaspoon vanilla extract
1 teaspoon almond extract

Ingredients for the Fresh Whipped Cream:

1 pint whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla

Ingredients for the Macerated Berries:

2 pints fresh strawberries, halved
1 pint fresh blackberries
1 pint fresh blueberries
1 bunch fresh mint, julienned
1/4 cup sugar

Directions:

1. Using a stand mixer, beat the egg whites and cream of tartar until very stiff peaks form.

2. While beating, slowly add the sugar tothe egg whites one tablespoon at a time, until all the sugar has been incorporated.

3. In a separate bowl, set together the cake flour, powdered sugar and salt.

4. Working in three rounds, gently fold in the sifted dry ingredients, vanilla extract, and almond extract into the whipped egg whites until incorporated. Be sure not to overtax.

5. Carefully spoon the mixture into an ungreased 10” tube cake pan, and bake at 375 F for 35-40 minutes or until the surface has turned golden brown and the cake springs back when lightly touched. TIP: Use a spatula to smooth out the mixture, and wipe up any big drips of cake batter from the sides.

6. Once the cake has baked, invert it on a wine bottle, or if your cake pan has legs, simply place on the counter upside-down. This helps the cake to stay fluffy and not compress as it cools.

7. Remove the cooled cake from the pan by sliding a knife along the outside edge and the center tube. Invert the cake on a cake plate and remove the outer pan. Then, cut along the bottom piece of the pan to fully release.

8. Meanwhile, prepare the macerated berries. Wash, hull, and halve the strawberries, and wash the other berries. Wash the mint leaves and cut into julienned pieces. Mix the prepared berries, mint, and sugar together. Let the berries sit for at least 20 minutes, or until they begin to glisten and release their juices.

9. Using a stand mixer, prepare the whipped cream. Whip the cream, powdered sugar, and vanilla extract together until very stiff peaks form.

10. Serve the cake with the fresh cream in the center, and the berries on top!

Roasted Asparagus with Burrata, Lemon, and Almonds

Let seasonal asparagus shine with this simple and delicious recipe! It’s perfect as an appetizer, or as a light side dish to a spring meal. The brown butter and almonds add a richness that is balanced by the bright lemon and fresh parsley. Spring never tasted so good!

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Roasted Asparagus with Burrata, Lemon, and Almonds
Serves 4

Ingredients:

1 bunch asparagus, ends trimmed, then tossed with olive oil, Kosher salt, and pepper
Pinch of Kosher salt
Dash of freshly ground pepper
1/3 cup sliced almonds
4 tablespoons salted butter
1/4 cup finely minced fresh parsley
Zest of one large lemon, about 1 tablespoon
3 tablespoons fresh lemon juice, (about 1 large lemon)
2 large burrata

For garnishing:

flake salt and pepper

Directions:

1. Preheat the oven to 400 degrees F. Toss the asparagus with a drizzle of olive oil and sprinkle with Kosher salt and freshly ground black pepper. Spread the asparagus out in a single layer on a large, rimmed baking sheet. Roast the asparagus until just crisp, tender, and still bright green - about 10-12 minutes.

2. Dry roast the sliced almonds in a skillet. Place the nuts in a skillet over medium high heat. Roast until the nuts begin to brown slightly. The smell will be wonderfully warm and toasty. Add the butter to the nuts and continue to heat until the butter turns a golden brown.

3. Finely mince the parsley. Zest and juice the lemon. Remove the roasted almonds and brown butter from the heat, and stir in the lemon zest, lemon juice, and minced parsley.

4. Arrange the roasted asparagus on a serving plate. Slice the burrata in half, and place carefully on top of the asparagus. Drizzle the warm almond butter mixture over the burrata. Garnish the dish with additional flake salt, pepper, and lemon zest.

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!