Easy Roasted Eggplant Parmesan Boats

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

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Easy Roasted Eggplant Parmesan Boats
Serves 4 - 6

Ingredients:

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

Directions:

1. Preheat the oven to 400 F.

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

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

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

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

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

7. Top with a layer of mozzarella cheese.

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

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

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

Classic Tiramisu

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

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

Ingredients:

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

Directions:

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

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

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

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

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

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

Blistered Tomatoes with Goat Cheese and a Cranberry Ginger Spritz

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

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

Appetizer Ingredients:

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

Cranberry Ginger Spritz Ingredients:

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

Directions for the Appetizer:

1. Preheat the oven to 425 F.

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

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

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

5. Spread the cheese mixture on a serving platter.

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

7. Garnish with a festive sprinkle of basil chiffonade.

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

Directions for the Spritz:

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

Mini Pecan Pies

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

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Mini Pecan Pies
Makes 12 mini pies

Crust Ingredients:

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

Pecan Pie Filling Ingredients:

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

Directions:

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

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

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

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

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

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

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

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

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

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

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

Apricot and Sausage Stuffing with Fresh Herbs

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

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Apricot and Sausage Stuffing with Fresh Herbs
Serves 8

Ingredients:

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

Directions:

1. Preheat the oven to 350 F.

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

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

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

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

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

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

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

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

10. Serve warm and enjoy!

Maple Cayenne Sweet Potatoes with Cranberries and Candied Pecans

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

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Maple Cayenne Sweet Potatoes with Cranberries and Candied Pecans
Serves 4

Candied Pecans with Cranberries Ingredients:

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

Sweet Potato Ingredients:

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

Directions:

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

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

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

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

Pumpkin Oatmeal Cookies with Vanilla Bean Icing

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

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Pumpkin Oatmeal Cookies with Vanilla Bean Icing
Makes 24 cookies

Cookie Ingredients:

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

Vanilla Bean Icing Ingredients:

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

Directions:

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

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

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

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

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

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

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

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

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

Roasted Carrots with Lemon-Mint Yogurt Sauce

Bright, flavorful, and wonderfully simple, this recipe for roasted carrots showcases just how a few fresh ingredients can create something truly special. The natural sweetness of the caramelized carrots pairs beautifully with the tangy, herbaceous yogurt sauce. The crunch of toasted almonds adds a satisfying texture to every bite. Perfect as a side dish or as a light appetizer!

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Roasted Carrots with Lemon-Mint Yogurt Sauce
Serves 4-6 as a side dish

Carrot Ingredients:

12 rainbow carrots
1 small shallot, minced
3 tablespoons olive oil
1 teaspoon Kosher salt
1/2 teaspoon ground pepper
1/2 teaspoon coriander
1/4 teaspoon cinnamon
1/4 cup sliced almonds
1/2 teaspoon cumin seeds

Lemon-Mint Yogurt Sauce Ingredients:

1 cup Greek yogurt
1/2 tablespoon Za'atar
2 tablespoons fresh lemon juice (about 1 large lemon)
2 cloves garlic, minced
1/2 teaspoon Kosher salt
10-15 leaves fresh mint, minced; some reserved for garnishing

Directions:

1. Preheat the oven to 425 F.

2. Wash, trim, and peel the carrots leaving 1/2" of the stems intact. Mince the shallot.

3. Spread the carrots and shallot on a rimmed sheet pan and drizzle with the olive oil. Sprinkle with the salt, pepper, coriander, and cinnamon. Use tongsto move the carrots around in the oil and seasonings until coated.

4. Roast the carrots in the preheated oven for 15-25 minutes, turning them half way through the roasting time. The carrots are ready when they are fork tender and beginning to brown.

5. While the carrots roast, combine the Greek yogurt, Za'atar, lemon juice, minced garlic, salt, and fresh mint in a small bowl and whisk until evenly incorporated.

6. In a small sauté pan, toast the almonds and cumin seeds until slightly browned and nicely fragrant. Be careful not to burn the almonds.

7. Spread the yogurt sauce on a serving tray and layer on the roasted carrots. Top the carrots with the toasted almonds, cumin and reserved minced mint. Add additional salt and pepper to taste. Enjoy immediately.

Roasted Brussels Sprouts with Red Onions Dried Cherries and Chili Aioli

Crispy edges, tender perfection! These Brussels sprouts prepared in an air fryer (or oven) are crunchy on the outside, tender on the inside, and bursting with flavor. You’ll find this unique vegetable to be the perfect quick and delicious side dish for any meal! Try them tonight -- thank us later!

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Roasted Brussels Sprouts with Red Onions Dried Cherries and Chili Aioli
Serves 2 - 4

Brussels Sprouts Ingredients:

1 lb Brussels sprouts, trimmed and halved
1/2 small red onion, thinly sliced
2 tablespoons olive oil
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika
1/2 cup dried cherries
1 teaspoon fresh lemon juice, before serving
Flake salt, for serving

Chili Aioli Ingredients:

1/2 cup mayonnaise
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 tablespoon fresh lemon juice
1 small garlic clove, finely grated
Salt to taste

Directions:

1. Preheat the air fryer to 400 F, or the oven to 400 F.

2. Wash, halve, and trim the Brussels sprouts. Toss the Brussels sprouts and sliced red onion with olive oil, salt, pepper, and smoked paprika.

3. Air fry for 13 - 15 minutes, shaking halfway through, until crispy and golden brown. If roasting in the oven, roast for 12-15 minutes, stirring a few times as needed. Roast until crisp tender, or to your preference.

4. Add the dried cherries for the last 2 minutes of air frying or roasting. Toss to combine.

5. While the Brussels sprouts roast, make the aioli. Mix all of the aioli ingredients in a small bowl. Adjust the seasonings, to taste.

6. Once the Brussels sprouts are cooked to your to your preference, squeeze a little more lemon juice and a pinch of flake salt on top before serving.

7. Serve the chili aioli on the side as a dip for the crispy Brussels sprouts.

Homemade Gnocchi with Pumpkin Sage Sauce

Pillowy-soft gnocchi and a creamy pumpkin sauce create the ultimate comfort dish for cozy, autumn evenings. Great for gatherings or a quiet dinner at home, this dish is a celebration of fall flavors, and is surprisingly easy to make from scratch. Each bite is a reminder of how simple ingredients can come together to make something truly special.

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Homemade Gnocchi with Pumpkin Sage Sauce
Serves 4

Homemade Gnocchi Ingredients:

1 lb Yukon gold potatoes (about 2 small potatoes)
1 egg yolk, beaten
1/2 cup ricotta cheese, drained
1/2 teaspoon Kosher salt
1-1/4 cups 00 (double zero) flour, plus more for working surfaces
Semolina flour for dusting

Pumpkin Sage Sauce Ingredients:

4 tablespoons butter
20 sage leaves
3 tablespoons olive oil
4 cloves garlic, sliced
1 small shallot, diced
1 tablespoon sherry
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne
1/8 teaspoon ground nutmeg
1 cup pumpkin puree
1/3 cup chicken stock
1 tablespoon tomato paste
1/4 cup half-n-half
2 tablespoons pepitas
1/2 cup Parmesan cheese, finely grated

Directions:

1. Make the gnocchi. Prep a sheet pan by dusting it with semolina flour; set aside. Boil the potatoes, skin on, until tender, about 20-25 minutes. Use a fork to ensure that the potatoes are soft and tender. Cool the potatoes, then peel off their skins. Discard the skin and cut the peeled potatoes into smaller pieces. Press the potatoes through a potato ricer into a large bowl. Let the potatoes cool for a few minutes. They should be warm, but not hot when mixing; this will help the ingredients bind together.

2. In the center of the pressed potatoes, create a small well. Add the egg yolk, ricotta cheese, and salt. Sprinkle some of the flour on top, then gently mix with a fork to combine the ingredients. Continue to slowly incorporate the rest of the flour into the potato mixture until the dough is fairly smooth and pliable.

3. Using your hands, gather the dough and form it into a ball. Do not knead the dough. If the dough is sticking to your fingers, sprinkle with a little extra flour. Cover and let the dough rest for about 10-15 minutes.

4. After the dough has rested, place it on a work surface that has been dusted with semolina flour. Cut the dough into 4 equal pieces using a dough cutter. Roll the 4 pieces into roughly 20" long ropes. Cut each rope into individual pieces, about 3/4" in length. Sprinkle with a little more flour to prevent the pieces from sticking together. Let them rest for another 10-15 minutes.

5. With a gnocchi board, form the gnocchi. Holding the board at an angle, use your thumb to gently roll each piece against the board to create ridges on one side and a small well on the reverse side. Repeat this rolling process for all of the remaining pieces. Place the gnocchi on the prepped sheet pan and set aside.

6. Prepare the crispy sage leaves. In a large skillet, melt the butter. Sizzle the sage leaves in the butter until just crisp, being careful not to burn the sage nor the butter. Remove the sage leaves with tongs and let them drain on a paper towel-lined plate.

7. Make the pumpkin sage sauce. In the same skillet, add the olive oil and heat over medium heat. Cook the garlic and shallot until soft and fragrant, about 2-4 minutes. Deglaze the pan with the sherry and cook for another 2-4 minutes, or until the alcohol cooks away. Add the salt, pepper, cayenne, and nutmeg, and cook for another minute. Add the pumpkin puree, chicken stock, and tomato paste. Heat until it reaches a simmer. Stir in the half-n-half. Keep the sauce on low heat while boiling the gnocchi.

8. Bring a large pot of water to a boil. Salt the water and cook gnocchi in batches for 30 sec - 1 minute. The gnocchi are ready when they float to the top of the water. Use a slotted spoon and transfer the gnocchi directly into the sauce. Repeat with all of the gnocchi and toss to cover the gnocchi in the pumpkin sauce.

9. Garnish with the crispy sage leaves, pepitas, and a generous handful of finely grated Parmesan cheese. Serve hot.

Autumn Harvest Bowls with Squash and Greens

Embrace fresh fall flavors with our autumn harvest bowls! Vibrant and nourishing, they celebrate the season's bounty. This recipe features roasted butternut squash, protein-packed chickpeas, and nutrient-rich kale, all drizzled with a zesty lemon garlic tahini dressing. These wholesome bowls are packed with naturally healthy ingredients that will warm your soul and fuel your body!

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Autumn Harvest Bowls with Squash and Greens
Serves 2 - 4

Bowl Ingredients:

1 butternut squash,peeled and cut in 1/2” cubes
1/2 red onion, sliced
1 zucchini, cubed
1/2 head cauliflower, cut into florets
2 tablespoons olive oil, plus more for drizzling
1 can (15.5 oz) chickpeas, rinsed, drained, and patted dry
4 leaves of kale
2 cups chicken broth
1 cup quinoa
1/3 cup dried cranberries
1/3 cup slivered almonds
6 oz white cheddar cheese, cubed

Lemon-Tahini Dressing Ingredients:

5 tablespoons olive oil
3 tablespoons tahini
3 tablespoons fresh lemon juice
1/2 tablespoon honey
1 teaspoon Dijon mustard
1/4 teaspoon Kosher salt
1/8 teaspoon cayenne
1/4 teaspoon turmeric
2 cloves garlic, minced

Directions:

1. Preheat the oven to 400 F. On a rimmed and parchment-lined baking sheet, spread out the prepped butternut squash and drizzle with a little olive oil and a sprinkle of salt and pepper. On another rimmed and parchment-lined baking sheet, spread out the red onion, zucchini, and cauliflower in separate sections. Drizzle with a little olive oil and a sprinkle of salt and pepper. Roast for 35-40 minutes or until ingredients are nicely roasted and the sweet butternut squash is fork tender. Set aside.

2. In a medium sauté pan over medium-high heat, add the olive oil and the chickpeas and sauté, stirring occasionally until chickpeas are browned, roughly 8-10 minutes. Remove from heat.

3. Meanwhile, in a medium pot with a lid, bring the chicken stock to a boil. Add the quinoa, stir, cover, and turn the temperature down to low. Check at the 15 minute mark to see if the grains are tender, or if more liquid is needed to finish the cooking. When tender and ready, you'll see a tiny curlicue emerge; this is the beginning of a quinoa sprout, and a telltale sign of doneness.

4. Prepare the lemon-tahini dressing by whisking all of the dressing ingredients together.

5. Wash the kale and remove tough stems and leaf ribs. Tear or chop the leaves into bite-sized pieces. Massage the pieces vigorously with a bit of olive oil and a sprinkle of Kosher salt until they turn dark green and tender.

6. Once all of the items are prepared, arrange the ingredients in individual serving bowls. Top with the cranberries, almonds, and cheese. Drizzle with the dressing and season with additional salt and pepper to taste. Enjoy!

Soft Pretzels with Beer Cheese Dip

Try our homemade soft pretzels and tangy, slightly spicy, beer cheese dip at one of your upcoming fall festivities! Pretzel dough is shaped into its classic form, then boiled before being baked to golden perfection. You’ll enjoy the salty crust and pillowy center. Our easy dipping cheese is assembled in a snap so you can get on with what matters most -- enjoying and celebrating the season!

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Soft Pretzels with Beer Cheese Dip
Makes 6 large pretzels

Pretzel Ingredients:

3 cups bread flour, plus more for dusting
1 tablespoon Kosher salt
4 tablespoons butter, softened
1 tablespoon sugar
1 cup warm water (about 110 F)
1 pkg active dry yeast
Oil for coating the bowl
2.5 quarts water (10 cups)
8 tablespoons baking soda
1 egg, beaten
Coarse salt

Beer Cheese Dip Ingredients:

4 tablespoons unsalted butter
1 clove garlic, minced
4 tablespoons all-purpose flour
1 cup whipping cream
1/2 cup lager beer
1-1/2 teaspoons Worcestershire sauce
1/2 teaspoon mustard powder
1/8 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
1/4 teaspoon salt
4 oz sharp cheddar cheese, grated (1-1/2 cups)
1/2 cup Gruyère cheese, grated
2 tablespoons chives, finely minced

Directions:

1. In the bowl of a stand mixer, outfitted with the paddle attachment, stir together the flour and salt on low speed.

2. Cut the butter into small pieces. In a small bowl combine thebutter pieces and the sugar. Pour the warm water (about 110 F) over the butter and sugar and sprinkle the yeast on top. Allow to set until the yeast blooms.

3. Pour the yeast mixture into the flour mixture with thestand mixer running on its lowest setting. Beat until well-combined. Shift to the dough hook and knead the dough for about 3-4 minutes on low speed.

4. Transfer the dough to a lightly oiled bowl. Cover and allow to rise until doubled about 1 to 1.5 hours. Punch down and knead the dough into a ball. Return to the oiled bowl, cover with plastic wrap and place in the refrigerator for 1 hour, or up to 24 hours.

5. Preheat the oven to 425 F.

6. Turn the dough onto a lightly flour dusted surface and form a ball.Cut the dough ball into 6 equal parts with a dough cutter. Roll each piece into a long rope about 1/2 inch in diameter. Create a U shape, with the opening facing away from you. Overlap one side over the other, twist, then fold just below the twist and connect the ends to the bottom of the U. Repeat to make 6 pretzels.

7. Using a large pot, measure 2.5 quarts of water and 8 tablespoons baking soda. Bring to a rolling boil. Gently lower each pretzel into the boiling water. Boil the pretzels in batches without overcrowding the pot. Using a large slotted spoon is helpful. As the pretzels rise to the surface of the water (which they will do quickly – in about 30 seconds), remove them with a slotted spoon and place them on a parchment paper-lined baking sheet. Repeat the process until all the pretzels have been boiled. Brush the top of each pretzel with an egg wash. Immediately sprinkle with coarse salt while still wet.

8. Immediately bake the pretzels in a pre-heated oven for 15-18 minutes, watching closely. The pretzels will turn a nice golden brown. Cool on a cooling rack. Enjoy while still warm, or store in an airtight container, once cooled, for up to 24 hours.

9. In a small saucepan over low heat, melt the butter. Once melted, add the minced garlic and cook for 2-3 minutes. Create a roux by gradually whisking in the flour until all is incorporated.

10. Reduce the heat to low and add the cream, beer, and Worcestershire sauce. Continue to stir. Whisk in the spices. Slowly add the cheeses and stir until melted and the sauce becomes smooth. Taste and add additional salt or spices, if desired. Garnish with chives. Enjoy immediately.

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.