Mushroom Trio and Truffle Risotto

Craving something cozy for dinner? This Three Mushroom Risotto exemplifies elegant simplicity. Packed with cremini, shiitake, and trumpet mushrooms, infused with fragrant fresh thyme, then finished off with a delicate drizzle of truffle oil, this dish is an umami celebration! It's the kind of dish that feels like a dining out treat, but is totally doable at home.

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Mushroom Trio and Truffle Risotto
Serves 6

Risotto Ingredients:

12 oz blend of cremini, porcini, and shiitake mushrooms
6 tablespoons butter, divided
1/4 teaspoon Kosher salt
1 tablespoon fresh thyme leaves
2 tablespoons olive oil
1 onion, finely diced1 stalk celery, finely diced
4 cloves garlic, minced
2 cups Arborio rice
1 cup dry white wine
4-5 cups vegetable broth
2 teaspoons truffle oil
3/4 cup parmesan cheese, grated
1/4 cup mascarpone cheese
Freshly cracked black pepper to taste

Garnish Ingredients:

Fresh thyme
Drizzle of olive oil
Parmesan cheese

Directions:

1. Prepare the mushrooms by wiping off any dirt. Halve or quarter larger mushrooms. In a large sauté pan over medium heat, melt 2 tablespoons butter. Add half of the mushrooms to the saucepan and stir to coat with the melted butter. Spread out the mushrooms to ensure they do not over crowd each other and sprinkle with the salt and thyme. Cook the mushrooms without disturbing them for 5-10 minutes until they begin to brown and smell fragrant. Increase the heat to high and fry the outsides of the mushrooms until they become nice and golden. Remove from the heat and set aside. Repeat with the remaining mushrooms.

2. In a large, Dutch oven over medium-high heat, sauté the onions, celery, and garlic in a blend of butter and olive oil (2 tbsp each) until translucent. Add the Arborio rice and stir until coated. Then, add the white wine and continue to stir until the wine is fully absorbed.

3. Meanwhile, in a separate soup pot, bring the broth to a simmer. Once the wine is absorbed into the rice, slowly add 1-2 ladles of broth to the pot of rice and bring to a low simmer. Keep simmering and slowly add the broth one ladle at a time -- just as the previous ladle has been absorbed. Stir continuously, while the broth is being absorbed.

4. Continue cooking the risotto. Season with Kosher salt and pepper while stirring and adding the broth. Taste test the risotto often to ensure adequate amounts of salt and pepper are used, according to your taste. When the risotto is al dente, add 1 more ladle of the broth, stir, and turn the heat down to low. Stir in the truffle oil, sautéed mushrooms, and the mascarpone and Parmesan cheeses. Remove from heat.

TIP! Use truffle oil sparingly! Too much will completely overpower this dish.

5. Garnish with a little fresh thyme, a small drizzle of additional truffle oil, and an extra sprinkle of parmesan cheese if desired. Enjoy immediately.

Apple Galette

Can fresh apples be celebrated too much? We think not! This rustic, yet elegant, offering showcases the season’s best apples in an eye-catching and delicious way. Juicy apples are baked on top of a casual crust with just the right touch of sweetness, hint of cinnamon, and a pop of lemon. Top each serving with a scoop of vanilla ice cream for an easy, irresistible dessert.

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Apple Galette
Makes two (about 10-inch) square galettes

Crust Ingredients:

2-1/2 cups all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons Kosher salt
1 cup unsalted butter (2 sticks), grated and well chilled
4-6 tablespoons ice water

Filling Ingredients:

4 Gala apples, cored and cut into thin 1/8" slices using a mandoline
2 tablespoons brown sugar
2 teaspoons fine lemon zest
1 teaspoon lemon juice
1/2 teaspoon cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon Kosher salt
1/3 cup apricot jam
2 tablespoons unsalted butter, chilled and cut into small pieces

Crust Topping:

1 egg, whisked for egg wash
1 tablespoon coarse sugar

For Serving:
Vanilla Ice cream
Sprinkle of cinnamon

Directions:

1. Mix the flour, sugar, and salt together in a large bowl with a whisk until evenly distributed.

2. Fill a small bowl with ice cubes and water. Place the grated butter in the flour mixture. Using a pastry blender, cut the butter and flour mixture together until a coarse texture is reached with some pea-sized pieces of butter remaining.

3. Add 2 tablespoons of the ice water by sprinkling on top of the flour/butter mixture. With a fork, gently toss the mixture. Continue adding ice water, one tablespoon at a time, tossing after each addition until a rough ball of dough forms. (Avoid adding too much water.)

4. Flatten the dough ball into a disk about a one-inch thick, and wrap in plastic wrap. Chill the wrapped dough disk for an hour or overnight.

5. On a pastry slab or a cutting board, divide the dough into two even balls. Place the first half of the dough directly on a sheet of parchment paper and roll into a rough square, about 1/8-inch-thick. Create a rimmed edge by folding 1” of the dough onto itself around the perimeter. Chill for 15 minutes. While the first half is chilling, prepare the second half of dough into a square, as well.

6. Preheat the oven to 425 F.

7. Meanwhile, prepare the filling. In a large bowl, mix the apple slices with the brown sugar, lemon zest, lemon juice, cinnamon, nutmeg, and salt. Toss until evenly coated.

8. Assemble the galettes. Spread the apricot preserves evenly over the prepared crusts. Group apple slices together, and then carefully arrange the slices so that they overlap slightly.

9. Distribute the small butter pieces evenly on top of the apples. Use a pastry brush to lightly brush the crust rim with the lightly beaten egg. Sprinkle the coarse sugaron top of the crust.

10. Bake for about 30 minutes, or until the crust lightly browns. Allow to cool slightly. Serve with a generous scoop of vanilla ice cream!

Chicken and Dumplings

Try our Chicken and Dumplings — warm, hearty, and made to soothe the soul. Tender chunks of chicken and soft, fluffy dumplings simmer in a rich, savory broth filled with carrots, celery, and herbs. It’s like a hug in a bowl, perfect for chilly nights, family dinners, or anytime you’re craving something nostalgic and satisfying. Homemade and full of flavor, this timeless dish brings all the comfort of a home-cooked meal in every bite.

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Chicken and Dumplings
Serves 4-6

Ingredients:

4 tablespoons butter, divided
1 pound chicken breasts or chicken tenders
1/2 teaspoon salt
1/4 teaspoon pepper
4 carrots, or about 2 cups diced
3-4 stalks celery, or about
1-1/2 cups diced
1 onion, about 2 cups, diced
1/4 cup fresh parsley, chopped
6 cups chicken broth
1/4 cup flour
1/2 cup half and half
Salt and pepper, to taste
2 cups frozen peas

Drop Dumpling Ingredients:

2 cups flour
2 teaspoons baking powder
2 teaspoons Kosher salt
2 tablespoons chives, sliced
2 tablespoons butter
1 cup half and half, or buttermilk
Garnish with fresh chives and parsley

Directions:

1. In a large Dutch oven, melt 2 tablespoons of butter. Sprinkle all sides of the chicken with salt and pepper, and sear until browned on all sides and cooked to 165 F. Remove from the pan, then dice when cooled.

2. In the same pan, add another 2 tablespoons of butter and sauté the carrots, celery and onion until they are tender. Scrape up any browned bits of fond from the chicken as the vegetables cook.

3. Add the chicken broth and parsley to the veggies and bring to a simmer for about 15-20 minutes. Then, add the cooked chicken back into the soup pot.

4. In a small bowl, mix together 1/4 cup of flour with 1/2 cup of half and half and whisk until combined. Add this mixture to the soup to thicken it. Stir until combined and bubbling.

5. Continue to simmer the soup until it thickens slightly. Add the frozen peas, and salt and pepper to taste.

6. While the soup simmers, prepare the drop dumpling batter. In a large mixing bowl mix together the flour, baking powder and salt. Cut in the butter until the mixture resembles a coarse crumb. Toss in the sliced chives and mix again. Then, stir in the half and half, (or buttermilk), until a dough forms.

7. Using two spoons, drop 2 tablespoon-sized lumps of dough into the simmering soup. The biscuits will be rough and ragged looking, that is ok!

8. Cover with a tight fitting lid and cook for 15 minutes. Do not lift the lid for the first 12 minutes. Once 12 minutes have passed, check the biscuits for doneness by tapping with a finger or breaking one in half to make sure it’s cooked through. If the dumplings look too wet, cover and continue to cook andtest in 2 minute increments untilthe biscuits are fully cooked.

9. Garnish with fresh chives and parsley. Serve hot!

Chicken, Corn and Coconut Soup

This Chicken, Corn & Coconut Soup is a comforting, flavor-packed dish that blends tender chicken, sweet corn, and creamy coconut milk into a silky, fragrant bowl of goodness. Infused with hints of garlic and lime, this soup offers a perfect balance of savory richness and bright, tropical notes. It's a nourishing meal -- ideal for cozy nights or as a refreshing twist on a traditional chicken soup.

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Chicken, Corn and Coconut Soup
Serves 4 - 6

Ingredients:

1 pound boneless, skinless, chicken thighs
2 tablespoons olive oil
2 tablespoons butter
1 onion, finely diced
1 clove garlic, minced
8 cobs of corn, kernels removed and cobs scraped, about 3-1/2 to 4 cups of corn (may use frozen corn, too)
1 tablespoon flour
2 cups chicken broth
2 cans coconut milk
2 tablespoons fresh lime juice, or about small 1 lime
Salt and pepper, to taste
1/4 cup neutral oil for frying (like avocado oil)
2 shallots, peeled and thinly sliced
Chives, sliced for garnishing

Directions:

1. In a large Dutch oven or soup pot, sear the chicken thighs in 2 tablespoons of butter and olive oil until browned and cooked through. Remove from the pot and let cool slightly, then shred with two forks.

2. In the same pot, sauté the onion until translucent. Add the garlic and cook until fragrant.

3. Cut the corn from the cobs and scrape the sweet juice from each cob. Add all but one cup of the corn to the onion and garlic. (The remaining corn will be used for garnish.) Cook the mix for a few minutes.

4. Add the flour, and continuesautéing for an additional 2-3minutes, or until fragrant. Add the chicken broth and bring to a low boil.

5. Puree the soup. Using an immersion hand blender, puree about half of the soup into a smooth texture, leaving the other half slightly textured. Or if you prefer, blend allof the soup until completely smooth.

6. Return the cooked and shredded chicken to the soup pot. Add the coconut milk and fresh lime juice. Bring the soup to a simmer, and cook for 15 minutes toallow the flavors to blend. Salt and pepper, to taste.

7. While the soup simmers, make the crispy shallots. In a small saucepan over medium-high heat, heat the oil until it begins to bubble. Add the shallots and reduce the heat to low. Cook for 2 to 3minutes, or until the shallots arejust golden brown. They willcontinue to brown after removing from the oil. Using a slotted spoon, remove the shallots from the oil and place on a paper towel-lined plate to drain. Sprinkle with a little salt. Reserve for use as a garnish.

TIP: We like to test if the oil is ready for frying by using the end of a wooden spoon. Once you see bubbles forming around the spoon, the oil is ready for frying.

8. Remove all but one tablespoon of oil from the saucepan. Cook the remaining cup of corn until it turns bright yellow. Reserve for use as a garnish.

9. Serve the soup warm with a garnish of crispy shallots, corn, and chives. Enjoy!

Slow Cooker Pork Ragu with Creamy Polenta

This tender, slow-cooked, pork ragu is simmered in a rich tomato and herb sauce. The meat and sauce develop a wonderful, deep flavor from wine, garlic, and infused aromatics. Paired with creamy, buttery polenta, it’s a rustic Italian-style dish that is perfect for cozy nights or impressing dinner guests.

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Slow Cooker Pork Ragu with Creamy Polenta
Serves 4-6

Pork Ragu Ingredients:

1 onion, diced
3 stalks celery, sliced
3 carrots, sliced
3 cloves garlic
2 tablespoons olive oil
1 can (28 oz) tomato sauce
1 can (6 oz) tomato paste
1 cup red wine
1 (1.5-2 lb) pork shoulder
fresh rosemary, 1 sprig
fresh oregano, 2 sprigs
fresh thyme, 2 sprigs
1 bay leaf

Creamy Polenta Ingredients:

1 cup dried polenta
4 cups chicken broth
Kosher salt to taste
3 tablespoons butter
1/2 cup freshly grated parmesan

Directions:

1. Roughly chop the onion, celery, carrot, and garlic. Place in the bowl of a foodprocessor and mince using a pulsing technique. Scrape down the sides of the bowl often. Continue pulsing until the vegetables are finely minced. Work in batches, as needed.

2. Add 2 tablespoons of olive oil to a pan and sauté the minced vegetables until softened and the onions are fragrant. Add the sautéed veggies to a slowcooker along with the tomato sauce, tomato paste, andred wine. Stir to combine.

3. Cut the pork shoulder into 4-5 smaller chunks. Season all sides generously with Kosher salt and pepper. Nestle the pork into the sauce in the slow cooker and add the fresh herbs and bay leaf.

4. Cook in the slow cooker for 8 hours on low or 4 hours on high until the pork is cooked through and tender. Remove the cooked pork and shred with two forks. Return to the sauce.

Make the Creamy Polenta:

5. Meanwhile, prepare the polenta. Use a 1:4 polenta to liquid ratio. Bring the chicken stock to a boil in a medium-sized sauce pan. Once boiling, whisk in the polenta. Whisk vigorously until the mixture begins to thicken -- this helps to ensure there is no clumping. Turn to low, cover, and simmer until the polenta is tender. Stir every 5 minutes while cooking, about 25-30minutes altogether. Once smooth and tender, turn offthe heat and mix in thebutter and cheese. Add salt according to taste.

6. Serve the pork ragu on a bed of polenta and garnish with more grated parmesan cheese and a few leaves of fresh thyme.

Roasted Cauliflower Taco Bowls

Conquer the weeknight blues with colorful, roasted cauliflower bowls! Roasted cauliflower, fluffy rice, and hearty beans are topped with a tangy cilantro-lime dressing, and a mix of fresh veggies for a tasty, healthy meal that hits the spot!

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Roasted Cauliflower Taco Bowls
Serves 4 - 6

Ingredients:

1/4 teaspoon smoked paprika
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/4 teaspoon garlic salt
1/2 teaspoon Kosher salt
1 head cauliflower, choppedinto florets
1 red pepper, seeded and chopped
4 tablespoons olive oil, divided
1 red onion, halved (one half sliced on the bias,the other half coarsely chopped)
1 can (14 oz) black beans, rinsed and drained
2 cups jasmine rice
2 tablespoons butter
3 cups vegetable stock

Cilantro-Lime Dressing Ingredients:

2 tablespoons olive oil
1/2 cup sour cream
2 tablespoons mayonnaise
2 cloves garlic, minced
1 bunch cilantro, chopped
2 limes, zested and juiced
1/4 teaspoon Kosher salt
1/4 teaspoon paprika

Serve with:

Monterey Jack cheese, shredded
1 jalapeño, ribs and seeds removed, thinly sliced
2 ears corn, kernels cut from the cob
2 avocados, sliced
Hot sauce

Directions:

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

2. In a small dish, combine the smoked paprika, cumin, cayenne pepper, chili powder, and garlic salt to make a homemade taco seasoning.

3. In a large mixing bowl, toss the prepped cauliflower, red pepper, and half of the red onion with 2 tablespoons olive oil and the seasoning mix. Toss until thevegetables are evenly coated.

4. Spread the ingredients in a single layer on the baking sheet, and bake for 25-30 minutes, or until browning has started. Toss halfway through for even roasting.

5. While the vegetables roast, prepare the black beans by coating the bottom of a saucepan with the remaining 2 tablespoons of olive oil. Add the remaining half of the chopped onion and sprinkle with the salt. Cook for 2-3 minutes, then add the drained and rinsed black beans. Cook on low for 10-15 minutes.

6. Meanwhile, make the rice. In a fine mesh strainer, rinse the rice until the milky water runs clear. Add the butter, vegetable stock, and rice to a lidded pot. Cover and bring the ingredients to a boil, stirring to ensure the rice does not clump. Cover and reduce the heat to low. Simmer for 15 minutes or until the liquid is absorbed and the rice is tender. Remove from heat and fluff the rice with a fork.

7. Combine all of the cilantro lime dressing ingredients in a wide-mouthed jar and whisk until combined.

8. In a bowl, combine the rice, beans, and roasted vegetables with the cheese, jalapeño, corn, cilantro, and avocados. Top with the cilantro-lime dressing and adrizzle of hot sauce as desired.

Snickerdoodle Bars

These cinnamon-sweet snickerdoodle bars land somewhere between a cookie and a brownie. Chewy and satisfying, with warm spices and a sweet vanilla icing drizzled on top, these bars are delightful when paired with coffee or tea, or as a wonderful dessert when topped with a scoop of vanilla bean ice cream. You choose!

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Snickerdoodle Bars
Makes one 9" x 9" baking pan

Ingredients:

1 cup unsalted butter, softened, plus 1 tablespoon for greasing the pan
1 cup granulated sugar, plus 1/4 cup granulated sugar for topping
1/4 cup light brown sugar
2 eggs, plus 1 egg yolk, room temperature
2 teaspoons vanilla extract
2-1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon Kosher salt
1/4 teaspoon ground nutmeg
1/4 teaspoon cardamom
1 teaspoon cinnamon, plus1-1/2 teaspoons cinnamon for topping

Icing Ingredients:

2 tablespoons whole milk
1/3 cup powdered sugar
1/2 teaspoon vanilla bean paste

Directions:

1. Grease a 9”x9" baking dish with 1 tablespoon butter. Preheat the oven to 350 F.

2. In a stand mixer with the paddle attachment, cream the butter, 1 cup granulated sugar, and the light brown sugar until fluffy, about 3-5 minutes. Add the eggs, egg yolk, and vanilla extract, and mix until combined. Scrape down the sides as needed.

3. In a separate bowl add the flour, baking soda, cream of tartar, Kosher salt, nutmeg, cardamom, and 1 teaspoon cinnamon. Whisk to combine.

4. Slowly add the dry ingredients to the wet ingredients until just combined. Scrape down the sides of the bowl to ensure all of the ingredients are incorporated. Do not overmix. The batter will be asimilar texture to cookie dough.

5. In a small bowl, mix 1/4 cup granulated sugar and 1-1/2 teaspoons cinnamon until combined.

6. Scoop the batter into the pan and spread it around with a spatula so it is evenly distributed. Top with the cinnamon-sugar mix.

7. Bake in the center rack of the oven for roughly 35-40 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Cool on a cooling rack for at least 20 minutes before icing.

8. Prepare the icing by combining the powdered sugar, milk, and vanilla bean paste in a small bowl. Once bars are cool, drizzle with the icing, slice into squares, and enjoy.

One Pot Chicken and Broccoli Orzo

As the seasons change and schedules get busy, try this flavorful, easy, One Pot Chicken, Broccoli and Orzo recipe. It's perfect for a quick weeknight dinner with minimal cleanup and maximum comfort food vibes.

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One Pot Chicken and Broccoli Orzo
Serves 4

Ingredients:

1 lb boneless, skinless chicken tenders
1 small lemon, zest and juice
2 tablespoons olive oil
Salt and pepper
1 teaspoon garlic powder
1 teaspoon oregano
2 tablespoons butter
1 small onion, finely diced
3 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
1-1/2 cup dry orzo pasta
1/4 cup dry white wine
3 cups chicken broth (plus more if needed)
2 cups broccoli florets (fresh or frozen)
1/2 cup grated Parmesan cheese (plus extra for serving)
1/2 cup heavy cream

Directions:

1. Marinate the chicken for 30 minutes in the juice of one small lemon and two tablespoons of olive oil. Sprinkle both sides with salt, pepper, garlic powder, and oregano.

2. Sear the chicken in a large Dutch oven, skillet, or braiser. Heat the butter over medium-high heat and cook the chicken until browned and cooked through to 165 F (about 5–7 minutes). Remove to a plate and set aside. Once cool, dice the chicken into small bites.

3. Add the diced onion to the same pan and sauté for 2-3 minutes, or until soft. Stir in the garlic and crushed red pepper and cook for 30 seconds more. Gather up any browned bits left from frying the chicken into the sautéing onions. This will add wonderful flavor to the dish.

4. Add the dry orzo and stir until lightly toasted and nutty smelling. Add 1/4 cup of white wine and let the liquid reduce down. Then, add the chicken broth and bring to a gentle boil. Reduce the heat to low, cover,and simmer for about 8 minutes.

5. Add the chopped broccoli and the cooked, diced chicken back into the pot with the orzo. Cover and cook for another 5–7 minutes, or until the orzo is tender and the broccoli is just cooked through and crisp-tender. Add a splash more broth if it’s looking too dry.

6. Stir in the parmesan cheese and cream until everything is well combined. Add the lemon zest for a fresh finish.

7. Spoon into bowls andgarnish with extra parmesanon top. Serve warm and enjoy!

Peach and Prosciutto Neapolitan Pizza with Spicy Honey Drizzle

A sweet-and-savory twist on classic Neapolitan pizza, this pie layers juicy summer peaches with creamy mozzarella, and silky prosciutto. A finishing drizzle of spicy honey completes the taste profile. Built on a traditional, long-fermented dough, and baked hot for a blistered crust, it’s a light, seasonal pizza that feels both rustic and elevated.

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Peach and Prosciutto Neapolitan Pizza with Spicy Honey Drizzle
Serves 4

Dough Ingredients:

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

Sauce Ingredients:

1 can (14.5 oz) whole San Marzano tomatoes
1 teaspoon salt1 tablespoon dried oregano
1 handful of fresh basil leaves, (removed from the stems)
1 large garlic clove
1 teaspoon honey

Topping Ingredients:

12 oz mozzarella (You may use any of yourfavorite varieties. We like a mix of shredded, low moisture mozzarella, and fresh mozzarella)
2 ripe, but firm, peaches,thinly sliced
4 oz prosciutto slices
Fresh basil leaves
Hot honey (store bought or try our easy recipe below)

Hot Honey Drizzle Ingredients:

1/4 cup honey
1/2 to 1 teaspoon redpepper flakes (to taste)
1 teaspoon apple cider vinegar or lemon juice

Gently warm in a saucepan, stir to combine, strain through a fine mesh sieve, then set aside.

Directions:

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

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

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

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

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

6. Add all of the sauce ingredients to a food processor or blender, and blend until smooth. Transfer to a bowl.

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

8. Spread a thin, even layer of sauce over the dough leaving the outer crust edge bare. Add the mozzarella, evenly spaced, onto the sauce layer. Lay the peach slices evenly across the pizza. Don’t overload; less is more for proper Neapolitan baking. Dust a pizza peel lightly with semolina flour, then carefully transfer the topped pizza onto the peel, giving it a gentle shake to ensure it isn’t sticking.

9. Slide the pizza from the peel into your preheated pizza oven and bake according to your oven instructions, rotating as needed. Continue baking until the crust is blistered, baked through, and the cheese is melted and lightly browned. Once baked, use the pizza peel to remove the pizza from the oven and transfer it to a cooling rack or cutting board to rest briefly before slicing.

10. Immediately after removing the pizza from the oven, drape the prosciutto over the hot pizza so it gently softens without fully cooking. Drizzle lightly with spicy honey, scatter fresh basil leaves over the top, and finish with a small splash of olive oil. Slice and serve!

Plum Cobbler

Ripe, sweet-tart plums come alive under a golden, buttery biscuit topping in this warm cobbler. Gather ripe plums and assemble this rustic treat, which is easy to tackle, and is even better when enjoyed with a scoop of vanilla ice cream. Perfect for dessert, (or for breakfast, you choose)!

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Plum Cobbler
Serves 4-6

Plum Filling Ingredients:

2-1/2 lb fresh plums, pitted and sliced into small crescents
1 tablespoon lemon juice, freshly squeezed
2 tablespoons granulated sugar
1/4 cup brown sugar
3 tablespoons corn starch
1/8 teaspoon salt

Biscuit Topping Ingredients:

2 cups all-purpose flour
1/4 cup white sugar
1 tablespoon baking powder
1 teaspoon Kosher salt
1/2 cup chilled butter, diced into 1/2-inch cubes
3/4 cup milk, plus 2-3 tablespoons
2 teaspoons vanilla extract

Topping Ingredients:

2 tablespoons butter, melted
1 tablespoon Demarara sugar
1/4 teaspoon cinnamon

Serve with:

Vanilla bean ice cream

Directions:

1. Preheat the oven to 400 F.

2. In a large bowl, combine the plums, lemon juice, granulated sugar, brown sugar, corn starch, and salt. Combine until the plums are coated with the mixture.

3. Pour the coated plums into a 9-inch cast iron skillet. Spread the fruit mixture evenlyand bake in the preheated oven for about 20 minutes to jump start the baking process.

4. Meanwhile, prepare the biscuit topping. In a large mixing bowl, mix together the flour, sugar, baking powder, and salt. Stir evenly to combine the ingredients.

5. Add half of the diced butter to the flour mixture and combine with a pastry blender or fork. Add the remaining diced butter and continue to blend, leaving pea-sized pieces of butter.

6. Add the vanilla extract to the milk. Add the milk mixture to the flour-butter mixture, and stir together until a rough dough is formed.

7. Remove the plums from the oven, and spoon the dough on top of the cooked plums, allowing some of the fruit to show. It's okay if it looks rustic! Brush the biscuit dough with the melted butter. In a small bowl mix together the cinnamon and Demerara sugar and sprinkle the mixture over the top of the dough.

8. Return to the oven and continue baking in the hot oven for 20-30 minutes, or until the topping is cooked through, lightly browned, and the plum mixture is bubbling.

9. Remove from the oven, and cool for about 30 minutes. Serve with a healthy scoop of vanillabean ice cream.

Marinated and Grilled Pork Tenderloin with Creamy Green Sauce

Try our juicy pork tenderloin marinated in soy, citrus, chili, and a touch of brown sugar, then grilled to smoky perfection. Serve with a creamy, zesty, green sauce made with herbs, avocado, garlic & lime. The end-of-summer never tasted so good!

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Marinated and Grilled Pork Tenderloin with Creamy Green Sauce
Serves 8

Ingredients:

2 pork tenderloins (about 1.5 pounds each)

Marinade Ingredients:

2 tablespoons olive oil
2 teaspoons Worcestershire sauce
1/4 cup soy sauce
1 small lime, juiced (about 1/8 cup)
1/4 cup fresh orange juice
2 tablespoons brown sugar
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
1 teaspoon chili powder
1/2 teaspoon garlic powder

Creamy Green Sauce Ingredients:

2 cup fresh flat-leaf parsley (stems are ok)
1 cup fresh cilantro (stems are ok)
2 garlic cloves, peeled
1 small shallot, halved (about 2 tablespoons)
1 small jalapeño pepper, quartered, seeds removed
1/4 cup olive oil
1/4 cup red wine vinegar
3 tablespoons fresh lime juice
3/4 teaspoon dried crushed red pepper

Directions:

1. Prepare the marinade in a medium bowl by whisking all of the ingredients together.

2. Add the pork tenderloins to the marinade, cover, and refrigerate for at least one to four hours allowing the flavors to infuse into the meat.

3. Prepare the creamy green sauce. In a powerful blender or with a hand blender, add all of the ingredients and pulse until well-combined. Set aside until ready to serve with the cooked pork.

4. Fire up the grill! Let the marinated tenderloins warm to room temperature for about 20 minutes before grilling. Place the marinated tenderloins on the hot, well-oiled grill, and sear for 3-4 minutes on each side. Turn until all sides have seared and browned, and then, turn off one burner (or turn to low) to create a direct/indirect environment. Place the seared tenderloins on the cooler, indirect side, and continue to grill until their internal temperature reaches 145 F.

5. Once the pork tenderloins reach 145 F, place on a clean plate, and loosely cover with a aluminum foil "tent" for about 10 minutes. This allows the meat to rest, and the juices to soak back into the meat.

6. Slice the grilled tenderloins, and serve warm with a side of the creamy green sauce.

BLT + A Salad

Meet your new salad crush: our BLT+A! Combine crispy bacon, juicy tomatoes, crunchy romaine, and creamy avocado, and toss with homemade croutons. Top with a creamy, tangy avocado, basil & buttermilk dressing. It’s your favorite sandwich now leveled up!

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BLT + A Salad
Serves 4

Salad Ingredients:

2 heads romaine, chopped
8 oz cherry tomatoes, halved
2 avocados, cubed, reserve 1 half avocado for the salad dressing
8 slices bacon, cooked, and finely chopped
6 oz pearl mozzarella balls

Crouton Ingredients:

5 slices hearty bread (like French or sourdough), cubed
4 tablespoons butter, melted
1 tablespoon olive oil
1/2 teaspoon Kosher salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon paprika
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder

Dressing Ingredients:

1/2 avocado
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon shallot, roughly chopped
1/4 cup buttermilk
1/2 lemon, juiced (about 2 tablespoons)
1/4 teaspoon freshly ground pepper
1/2 teaspoon Kosher salt, to taste
1/2 teaspoon Dijon mustard
10 fresh basil leaves, roughly chopped

Directions:

1. Prepare the Croutons: In a skillet, melt the butter and olive oil and toss with the cubed bread. Sprinkle with all of the seasonings and cook while stirring until the croutons turn golden brown and reach your desired level of crunchiness. Or, use an air fryer to prepare the croutons: Melt the butter and add the seasonings. In a bowl, toss with the bread cubes. Cook in an air fryer on 400 F for 3 minutes, shake, and cook another 2-3 minutes, or until the croutons reach your desired level of crunchiness.

2. Cook the bacon in a skillet until crispy, or use an air fryer at 320 F for 15 min, flip, and cook another 2 minutes, or according to your air fryer directions. Let the bacon cool, then finely chop for the salad.

3. Prepare the salad dressing: Using a hand blender or electric blender, combine all of the ingredients and pulse until smooth.

4. Chop the Veggies: Slice the romaine, halve the tomatoes, and slice the avocados.

5. Toss the romaine, tomatoes, and mozzarella with the dressing until well-coated. Layer in the diced avocado, bacon, and croutons. Mix gently.

6. Serve and enjoy!

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.