Grilled Eggplant Caprese Stacks with Fresh Pesto

Grilled eggplant takes on a smoky character which pairs perfectly with fresh mozzarella and seasonal heirloom tomatoes. Stacked for a beautiful presentation, the bright, herbaceous pesto accentuates all of the savory flavors. The result? A satisfying dish!

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Grilled Eggplant Caprese Stacks with Fresh Pesto
Serves 2

Grilled Eggplant Ingredients:

1 eggplant, cut into round, 1/2" thick slices
1 tablespoon olive oil
1/2 teaspoon black pepper
1 teaspoon Kosher salt
8 oz. fresh mozzarella log, cut into 1/4” thick slices
1 large heirloom tomato, cut into 1/4" thick slices

Fresh Herb Pesto Ingredients:

1/2 cup fresh basil leaves
1/2 cup fresh parsley leaves
1 clove garlic
Juice of 1 lemon
2 tablespoons olive oil
1/4 teaspoon Kosher salt
1/4 teaspoon freshly groundblack pepper

Directions:

1. Cut the eggplant into round slices - no need to peel. Drizzle the slices with olive oil, Kosher salt and pepper. Prepare a medium-hot grill, and grill the eggplant slices for 3-4 minutes on each side, or until golden brown.

PRO TIP: Eggplant flesh is like a sponge -- it soaks up any oil placed on its surface, so don't overdo the oiling.

2. Slice the mozzarella cheese and tomatoes into 1/4" slices.

3. Prepare the pesto in a small food processor by combining the basil leaves, parsley leaves, garlic cloves, lemon juice, olive oil, salt, and pepper. Blend until smooth.

4. Stack the grilled eggplant slices, alternating with cheese and tomato slices. Drizzle with the fresh pesto and enjoy immediately.

Spicy Summer Tomato Orecchiette

This simple, weeknight pasta celebrates the height of tomato season with a kick of heat. Juicy, sun-ripened tomatoes pair up with spicy chili peppers and garlic to add depth and warmth to the chewy orecchiette. This simple, yet fiery dish, is perfect for late-summer dinners. It proves the familiar adage that “less really is more!”

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Spicy Summer Tomato Orecchiette
Serves 4 - 6

Ingredients:

1/3 cup extra virgin olive oil
5 garlic cloves, sliced
1 teaspoon Kosher salt
1/4 teaspoon red pepper flakes
1/4 teaspoon Aleppo pepper
1 shallot, finely sliced
2 tablespoons tomato paste
12 oz cherry tomatoes, plum tomatoes, or whatever juicy summer tomatoes you have on hand
1 can (28 oz) crushed tomatoes
1 lb orecchiette pasta
1/4 pine nuts
1 cup Castelvetrano olives, pittedand halved

Serve with:

Freshly cracked black pepper
Parmesan, shaved
Basil leaves

Directions:

1. In a large saucepan, warm the olive oil over low heat and add the garlic, salt, red pepper flakes, and Aleppo pepper. Sauté on low for about 5 minutes. Add the shallot and tomato paste and continue to cook on low for another 5 minutes.

2. Add the cherry tomatoes and crushed tomatoes and let simmer on low for about 30 minutes. Use a wooden spoon to break open the tomatoes as they soften.

3. Once the pasta has simmered and thickened, bring a large pot of water to a boil. Generously salt the boiling water, and boil the orecchiette pasta (according to the package directions), until al dente.

4. In a small saucepan, toast the pine nuts over low heat until browned, and fragrant, about 2-4 minutes. Be careful not to let them burn. Once toasted, remove them from the heat and set aside.

5. While the pasta boils, add the Castelvetrano olives to the sauce and continue to simmer the sauce on low.

6. Use a slotted spoon to scoop out the orecchiette and add to the sauce. Add additional pasta water, if desired, to thin the sauce and contribute to the flavor.

7. Spoon the pasta into bowls and top with freshly cracked black pepper, shaved parmesan, toasted pine nuts, and basil. Enjoy immediately.

Three Tropical Cocktails

Smooth, frosty, and full of flavor, blended cocktails are a great go-to for turning any hangout into a tropical escape. Whether you're sipping a minty Missionary's Downfall, a Frozen Peach-A-Rita, or a Classic Piña Colada, there's just something about that icy swirl that signals good times. Grab a blender, invite the crew over, and let happy hour begin!

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Three Tropical Cocktails

Missionary's Downfall
Serves 4

Ingredients:

5 cups ice
4 ounces white rum
2 ounces peach brandy
4 ounces fresh lime juice
4 ounces pineapple juice
3 tbsp honey/water (equal parts honey & cool water, mixed)
1 cup fresh mint leaves

Directions:

Blend all ingredients. Drink and repeat as desired.

PRO TIP: Make this a mocktail by substituting white grape juice for the rum, and peach nectar for the peach brandy.

Peach-a-Rita Slush
Serves 2

Ingredients:

1 cup frozen peaches
4 oz tequila
2 oz fresh lime juice
1 oz triple sec
1/2 oz agave nectar
1 cup ice

Directions:

Blend all of the ingredients together in a high powered blender until smooth.

PRO TIP: Make this a mocktail by substituting white grape juice instead of the tequila, and orange juice in place of the triple sec.

Classic Piña Colada
Serves 2 - 4

Ingredients:

1 cup light rum
1 cup fresh pineapple juice
1 cup fresh cut pineapple
1/2 cup coconut cream
2-4 cups ice

Directions:

Blend all of the ingredients together in a high powered blender until smooth. Serve immediately with a garnish of pineapple!

PRO TIP: Make this a mocktail by substituting 1/2 cup of white grape juice or coconut water instead of rum.

Grilled Chicken and Veggie Salad with a Soy Sesame-Ginger Dressing

Light, bright, and full of flavor — our Grilled Chicken and Veggie Salad is loaded with crisp, colorful veggies, marinated and grilled chicken, creamy sliced avocado, and a punchy soy and sesame-ginger dressing. Only fresh vibes here!

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Grilled Chicken and Veggie Salad with a Soy Sesame-Ginger Dressing
Serves 4

Marinade/Dressing Ingredients:

1/4 cup olive oil
1/4 cup soy sauce
1/4 cup rice vinegar
2 tablespoons sesame oil
1 tablespoon sugar
2 tablespoons fresh lime juice
1/4 cup fresh orange juice
2 teaspoons grated fresh ginger
2 cloves garlic, minced
2 teaspoons Sriracha

Salad Ingredients:

1 pound chicken, thinly sliced and marinated
1/4 red cabbage, finely shredded with a mandolin
Shredded carrots
1 cup snap peas, thinly sliced
4 green onions, thinly sliced
1 jalapeño, thinly sliced for garnish
1/2 cup fresh cilantro leaves
2 avocados, thinly sliced

Directions:

1. Make the Soy and Sesame-Ginger Marinade/Dressing. Mix all of the ingredients together until well combined.

2. Reserve half of the dressing for the salad. Use the other half to marinate the chicken. Place the chicken in a bowl and pour the marinade half over the chicken. Cover and refrigerate for 30 minutes or up to 4 hours.

3. Prep all of the salad vegetables. Using a handheld mandolin, finely shred the cabbage. Slice the snap peas, green onions, and jalapeño slices. Wash the cilantro well and chop. Thinly slice the avocados.

4. 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 160 F. After removing the chicken from the grill, the residual heat in the chicken breast will continue to increase until it hits the food-safe temperature of 165 F. Let the chicken rest for 5 minutes, then cut into slices.

5. Assemble the salad! Toss the vegetables with the reserved dressing. Layer on the grilled chicken slices and avocados. Garnish with your desired number of jalapeño slices and enjoy!

Blueberry Oat Bars

These bars bring pure bliss with every bite! Bursting with juicy blueberries and baked into a soft, buttery, oat crumble, they’ve got just the right touch of sweetness, hint of cinnamon, and pop of lemon. You’ll find them chewy, crumbly, and downright delicious! Enjoy these bars warmed, then topped with a scoop of vanilla ice cream for an easy, irresistible dessert.

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Blueberry Oat Bars
Makes 9 bars

Crust and Topping Ingredients:

1-1/2 cups rolled oats
1 cup all-purpose flour
1/2 cup brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup salted butter, melted
1 teaspoon vanilla extract

Blueberry Filling Ingredients:

2 cups fresh blueberries
1/4 cup raspberry jam
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
1 tablespoon fresh lemon zest
1/2 teaspoon vanilla extract

Directions:

1. Preheat the oven to 350 F. Grease an 8”x8” or 9”x9”-inch baking pan, or line it with parchment paper.

2. Make the oat crust and topping. In a large bowl, mix the oats, flour, sugar, cinnamon, and salt. Using a pastry blender, mix with the melted butter and vanilla until crumbly. Set aside about 1 cup of this mixture to use as a topping.

3. Press the crust. Firmly press the remaining oat mixture into the bottom of the baking pan.

4. Prepare the blueberry filling. In a saucepan over medium heat, combine the blueberries, raspberry jam, cornstarch, lemon juice, lemon zest, and vanilla. Cook for about 3-5 minutes, or until the mixture begins to thicken slightly.

5. Spread the blueberry filling evenly over the pressed oat crust. Sprinkle the reserved oat mixture on top.

6. Bake for 25-30 minutes, or until golden brown and the blueberries are bubbling. Let the bars cool completely before cutting into pieces.

7. Enjoy the bars at room temperature, or warmed up and topped with a scoop of vanilla ice cream.

8. Store leftover bars in the fridge for up to one week.

BBQ Pulled Pork

The secret to tender, juicy, mouthwatering BBQ pork? Low and slow cooking. Think of your smoker like an outdoor slow cooker — same idea, just way more smoky! Cooking "low and slow" gives tough cuts of meat time to break down and become super tender. The low heat slowly melts all that marbled fat keeping the meat basted and packed with flavor. We used a Big Green Egg for this recipe, follow along for our step-by-step to delicious BBQ Pork!

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BBQ Pulled Pork
Makes 5-6 pounds of pulled pork, or about 20 sandwiches

Ingredients:

1 (8-10) pork butt (shoulder roast), bone in

Dry Rub Mixture:

2 tablespoons Lawry's Seasoned Salt
2 tablespoons sugar
1 tablespoons chili powder
2 tablespoons steak seasoning
1 tablespoon sweet smoked Spanish paprika
1 tablespoon garlic powder
1 tablespoon cayenne

Directions:

1. In a bucket of water, soak a handful each of lump chunk apple and hickory woods. Soak for at least 1 hour.

2. Next, prepare the dry rub mixture by mixing all spices together. Rub generously all over the pork butt. Set aside at room temperature for an hour.

3. After 30 minutes, prepare your smoker or Big Green Egg (BGE). If you’re using a BGE fill your firebox with lump charcoal and open the lower vent fully. Ignite the charcoal using an electric starter and leave the lid open until the coals begin to glow red. Then, add the soaked wood chunks and stir together with the charcoal. Place the plate setter on with the legs up. Put a drip pan on the plate setter. Close the lid, and let the BGE temperature get to 250 F.

4. Once your BGE reaches the ideal stable temperature of 250 F, you are ready to quickly add the meat. Work carefully and efficiently to preserve the ideal temperature. Place the pork butt on the grill so that it aligns with the drip pan below.

PRO TIP: Use probe thermometers to monitor the grill temperature and the internal meat temperature. Remember the internal temperature can stall for up to a couple of hours and then take off again. This process takes patience and time.

5. After about 8 hours the bark (outer crust) should be fully formed. And the internal temperature of the pork should reach 190-195 F which is the ideal temperature for creating the pulled pork texture.

6. Remove the pork butt from the grill and let it rest while wrapped in foil and a towel or blanket for at least 1 hour.

7. Use meat claws or two forks on a cutting board to pull and shred the pork. Mix in some of the spicy bark, but remove most of the excess bark, fat, and the bone. Serve the pulled pork with a side of your favorite BBQ sauce and enjoy immediately!

Salmon Tacos with with Grilled Corn and Jalapeño Salsa and a Lime Crema

Fire up the grill and enjoy easy salmon tacos with spicy salsa and a citrus crema. Leave the oven off and bring dinner outside with tender grilled salmon and a delightfully zingy grilled jalapeño and corn salsa. We love how simple and satisfying this recipe is -- perfect for warm summer nights.

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Salmon Tacos with with Grilled Corn and Jalapeño Salsa and a Lime Crema
Serves 4 - 6

Salmon Ingredients:

1/2 lb salmon filet
1 tablespoon olive oil
1/4 teaspoon paprika
1/4 teaspoon cumin
1/8 teaspoon garlic salt

Lime Crema Ingredients:

1 lime, zested and juiced
1 cup sour cream
1 clove garlic, minced
1/4 cup olive oil
1/4 teaspoon chili powder
1/4 teaspoon salt

Spicy Corn Salsa Ingredients:

2 ears sweet corn
2 jalapeños
2 tablespoons olive oil, plus more for prepping the corn and jalapeños
1/4 teaspoon Kosher salt
1/8 teaspoon black pepper
1/2 red onion, finely diced
1 lime, zested and juiced
1 clove garlic, minced
1/2 cup cilantro, chopped
2 green onions, chopped
4 oz cotija cheese, crumbled

Serve with:

Corn or flour tortillas
Lime wedges
Cilantro sprigs

Directions:

1. In a wide-mouthed jar, whisk together the lime crema ingredients until well combined. Cover and refrigerate until ready to use.

2. Preheat a grill to medium-high heat. Rub the salmon filet with olive oil, paprika, cumin, and garlic salt. Cover and refrigerate for 15 minutes to let the flavors meld.

3. Use a pastry brush to brush the ears of corn and jalapeños with olive oil and sprinkle with salt and pepper. Set aside.

4. Prepare the rest of the corn and jalapeño salsa ingredients by dicing the onion, zesting and juicing the lime, mincing the garlic, chopping the cilantro and green onions, and crumbling the cotija. Combine these ingredients in a medium-sized mixing bowl. Drizzle with 2 tablespoons of olive oil. Use a spoon to carefully mix. Cover and refrigerate until ready to use.

5. Grill the salmon, corn, and jalapeños over medium-high heat for 5-8 minutes, turning each ingredient halfway through the roasting. The salmon should reach an internal temperature of 145 F. Remove from heat.

6. Cut the kernels off of the corn cob, and chop the jalapeños. Mix the corn and jalapeños into the salsa mixture until combined.

7. Grill the tortillas on the warm grill. Use a fork to remove large flakes of salmon and serve on tortillas with the spicy corn salsa and a drizzle of the lime crema. Sprinkle with additional salt, another squeeze of lime, and a few leaves of cilantro.

Butterhead Lettuce and Strawberry Salad with Blue Cheese and Candied Pecans

This beautiful salad is a vibrant celebration of summer's freshest flavors. Juicy strawberries, creamy blue cheese, and molasses-spiced candied pecans create the perfect balance of savory and sweet all with a satisfying crunch. Tossed in a bright balsamic vinaigrette, it’s an elegant salad, yet effortless to make!

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Butterhead Lettuce and Strawberry Salad with Blue Cheese and Candied Pecans
Serves 4 - 6

Salad Ingredients:

2 heads butterhead lettuce, torn
16 oz strawberries, washed, trimmed, and sliced
1/2 red onion, chopped
4 oz blue cheese, crumbled
1 cup candied pecans (see below)

Candied Pecan Ingredients:

1/2 teaspoon Kosher salt
1/4 teaspoon cayenne pepper
1/4 teaspoon coriander
1/4 teaspoon cinnamon
1/4 teaspoon paprika
1/4 teaspoon cumin
2 tablespoons unsalted butter
2 tablespoons molasses
2 cups pecan halves

Dressing Ingredients:

1/4 cup olive oil
1 small shallot, minced
1 clove garlic, minced
1/4 teaspoon Kosher salt
1/8 teaspoon freshly cracked black pepper
1 tablespoon balsamic vinegar
1 lemon, juiced
1 teaspoon Dijon mustard

Directions:

1. Line a rimmed baking sheet with parchment paper and set aside. Preheat the oven to 250 F. In a small dish, mix the salt, cayenne pepper, coriander, cinnamon, paprika, and cumin until evenly combined.

2. In a microwave-safe dish, melt the butter. Mix the molasses with the warm butter. In a small bowl, drizzle the pecans with the butter molasses mix. Sprinkle with the spice mixture, and gently toss until the seasoning has evenly coated the pecans.

3. Spread the coated pecans evenly on the lined baking sheet. Allow space between the pecans. Bake in a preheated oven for 35-45 minutes, stirring occasionally until the pecans are evenly browned. Once finished toasting, cool and prepare the salad.

NOTE: This recipe will leave you with additional pecans. Use them for snacking, gifting, eating with yogurt and berries, topping on ice cream, or whatever you desire!

4. Prepare all of the salad ingredients. Wash and tear the Bibb lettuce into large pieces. Wash, trim, and slice the strawberries. Chop the red onion.In a large bowl, combine the lettuce, strawberries, and red onion.

5. In a large-mouthed jar, whisk together all of the dressing ingredients until emulsified.

6. Drizzle the salad ingredients with the dressing and gently toss. Top with the blue cheese and pecans. Add additional salt and pepper to taste.

Mushroom Swiss Burger with Truffle Mayo

It's time for a juicy beef patty grilled just right, then topped with melty Swiss cheese, a pile of buttery sautéed mushrooms, arugula, and crispy bacon. Slathered with a creamy, rich truffle mayo on a perfectly toasted brioche bun, this burger is rich, savory, and seriously satisfying. It’s comfort food with a gourmet twist.

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Mushroom Swiss Burger with Truffle Mayo
Makes 4 burgers

Ingredients for the Burgers:

2 tablespoons butter
1 small shallot, diced
8 ounces cremini mushrooms, sliced
2 sprigs, thyme leaves, stems removed
1 teaspoon Worcestershire sauce
1-1/3 pound ground beef, formed into 4 burgers
4 slices Swiss cheese
4 buns, buttered
arugula
4 slices bacon, cooked and cut in half

Ingredients for the Truffle Mayo:

1/2 cup mayonnaise
2 teaspoons fresh lemon juice
1/2 teaspoon truffle oil
1 clove garlic, grated
1/4 teaspoon truffle salt

Directions:

1. In a skillet, melt the butter and sauté the shallot until translucent. Add the mushrooms and cook until browned. Sprinkle the mushrooms with thyme leaves and Worcestershire sauce. Afterthe mushrooms are cooked, season with salt and pepper.

2. While the mushrooms are cooking, prepare the burgers by forming patties. Season both sides with salt and pepper.

3. Prepare the buns by buttering each of the halves.

4. Mix together the truffle mayo by combining all of the ingredients in a small bowl.

5. Prepare the bacon by frying until crispy on the stovetop or in an air fryer. Drain the bacon strips on a paper towel-lined plate and cut in half until ready to assemble the burgers.

6. Fire up the grill! Grill the burgers on a medium-hot, well-oiled grill, or on a cast iron griddle for 4 minutes per side until the internal temperature reaches 160°F. Avoid pressing the burgers down with the spatula; this will force the meat’s juices outinstead of keeping them in!

7. With about one minute left on the burgers, add the slices of Swiss cheese on top of the patties allowing the cheese to melt.

8. Remove the cooked burgers from the grill, then grill the buns until just toasted.

9. Assemble the burgers! Slather truffle mayo on the bottom bun, layer with the grilled burger, cooked mushrooms, bacon, and arugula. Top with the other half of the bun. Serve while hot.

Creamy Lemon Potato Salad with Fresh Herbs

There's a reason potato salad is such a classic dish! Reliably delicious and great during any season, we love this lemon-forward version of the quintessential side dish. The tender potatoes are tossed in a creamy dill and parsley dressing while still warm allowing for the flavors to soak in for maximum impact.

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Creamy Lemon Potato Salad with Fresh Herbs
Serves 4 - 6

Ingredients:

1/2 small red onion, chopped
1/4 cup white vinegar
1-1/2 lb small Yukon Gold potatoes
1 cup celery, chopped
1/2 cup fresh dill, chopped
1/4 cup parsley, finely chopped
3 green onions, chopped

Dressing Ingredients:

1 teaspoon Kosher salt, plus more for salting water
1/4 teaspoon paprika
1/4 teaspoon black pepper
1/4 cup mayonnaise
1/4 cup sour cream
1/2 teaspoon celery seed
1/4 cup olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
2 lemons, juiced and zested
2 cloves garlic, minced

Directions:

1. Finely dice the red onion, then soak the diced onion in the white vinegar while prepping the rest of the potato salad. This step mellows out the onion flavor in the final dish.

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

3. 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. Simmer the potatoes for 10-15 minutes, or until fork tender. Drain the potatoes and let them cool slightly. Once cool enough to handle, cube the potatoes into large pieces, and place them in a large mixing bowl.

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

5. Drain the red onion from the white vinegar. Add the onion, celery, dill, parsley, and green onions to the bowl of dressed potatoes. Gently toss the ingredients with the remaining dressing. Refrigerate for one hour to let the flavors blend. Enjoy!

Minted Pea Soup

Looking for a delicious and unique spring soup? We have you covered! This minted pea soup is easy, yet impressive. It features a blend of vegetables and pistachios for a unique, creamy texture. A touch of sumac and a dollop of creme fraiche complete the presentation. Serve with fresh bread or as a first course. Enjoy!

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Minted Pea Soup
Serves 4 - 6

Ingredients:

2 tablespoons high quality olive oil, plus more for drizzling
3 tablespoons unsalted butter
1 yellow onion, chopped
1/2 small fennel bulb, chopped
2 cloves garlic, minced
6 cups frozen peas, plus
1/4 cup for garnishing, if desired
4 cups vegetable stock, divided
1/2 cup shelled pistachios
1 lemon, juiced
1 cup fresh mint, chopped and packed, plus more for serving
1/4 teaspoon Kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup creme fraiche, for serving
Pinch of sumac, for serving

Directions:

1. In a large Dutch oven over medium heat, add the olive oil and melt the butter. Add the onion, fennel and garlic and cook slowly until soft, about 4-6 minutes. Do not brown the ingredients as this will change the color of the soup.

2. Add the frozen peas, vegetable stock, and pistachios to the pot. Stir and cover with the lid. Bring the mixture to a simmer. Simmer for 2 minutes until the peas are hot but remain bright green.

3. Remove from the heat and add the lemon juice, mint, salt, and pepper. Working in batches, transfer the soup to a high-powered blender and blend until smooth, venting and covering the top with a kitchen towel to avoid splatters and burns. Continue blending in batches until all of the soup has been blended and is silky smooth. Taste and adjust the salt and pepper, or add a little water to thin the soup if needed.

PRO TIP: Steam will expand in the blender, so only fill the blender 1/3 of the way full with each batch. Be patient with this step and remember to vent the top of the lid to allow the steam to escape!

4. Pour the soup into bowls, and serve topped with some reserved peas, mint, a dollop of creme fraiche, a drizzle of olive oil and and a sprinkle of sumac. Enjoy!

Lemon Poppyseed Donuts with Almond Icing

These baked donuts are sweet, cakey and oh-so-enjoyable with a hot cup of coffee or a pot of tea. Baked until golden then drizzled with almond icing, these zesty and citrus-forward lemon poppyseed donuts offer a fresh and fun take on breakfast!

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Lemon Poppyseed Donuts with Almond Icing
Makes 12 donuts

Ingredients:

2 tablespoons unsalted butter, melted, plus more for greasing the donut pan
1 cup all-purpose flour
1-1/2 teaspoon baking powder
1/2 teaspoon baking soda
1-1/2 tablespoons poppyseeds
1/2 cup granulated sugar
2 teaspoons freshly gratedlemon zest
1/4 teaspoon Kosher salt
1 teaspoon almond extract
3 tablespoons lemon juice
1 egg, room temperature
1/2 cup buttermilk

Icing Ingredients:

1-1/4 cups confectioners sugar, sifted
1 tablespoon milk
1 tablespoon lemon juice
1 teaspoon almond extract

Optional:

Poppyseeds (for topping)
Culinary lavender (for topping)

Directions:

1. Preheat the oven to 350 F. Lightly grease a 6-cavity donut pan with butter.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, poppyseeds, sugar, lemon zest and salt.

3. In a separate, smaller bowl whisk together the melted butter, almond extract, lemon juice, egg, and buttermilk.

4. Pour the wet ingredients into the dry ingredients and slowly mix until combined. Do not over-mix the batter.

5. Pour the batter into a piping bag and then pipe the batter evenly into the donut pan, filling each cavity about 1/2 of the way. Do not overfill or the centers will overflow and you will lose the donut hole!

6. Bake in the preheated oven for 10-15 minutes or until the donuts spring back when lightly touched. Cool the donuts in the donut pan for about 5 minutes, then carefully transfer onto a cooling rack.

7. While the donuts cool, whisk the glaze ingredients in a small dish until smooth. Add additional milk or powdered sugar to achieve the desired consistency. Once the donuts are completely cool, drizzle with the glaze and sprinkle with additional poppyseeds and culinary lavender, if desired.

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.