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.

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.

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!

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.

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.

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.

Mushroom Swiss Burger with Truffle Mayo

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

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Mushroom Swiss Burger with Truffle Mayo
Makes 4 burgers

Ingredients for the Burgers:

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

Ingredients for the Truffle Mayo:

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

Directions:

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

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

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

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

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

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

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

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

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

Lemon-Herb Roasted Chicken with Fingerling Potatoes

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

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

Ingredients:

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

Directions:

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

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

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

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

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

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

Creamy Pasta with Peas and Pancetta

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

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Creamy Pasta with Peas and Pancetta
Serves 4

Ingredients:

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

Directions:

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

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

3. Add the shallot and sauté until translucent.

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

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

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

Bangers and Mash with Stout Gravy

Craving some comfort food? Try this hearty menu featuring juicy sausages, creamy mashed potatoes, and a rich stout-infused onion gravy! Pair it with green peas and a pint for the perfect cozy meal.

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Bangers and Mash with Stout Gravy
Serves 4 - 6

Ingredients for the Bangers (Sausages):

6-8 high-quality pork sausages
8 ounces stout beer(for boiling the sausages)
1 tablespoon olive oil1 tablespoon butter

Ingredients for the Mash (Mashed Potatoes):

2 lbs (about 4-5) large gold potatoes, peeled and cubed
Salt and black pepper, to taste
1/2 cup butter
1/2 cup half-and-half

Ingredients for the Stout Gravy:

2 tablespoons butter
1 large onion, thinly sliced pole-to-pole
2 cloves garlic, minced
2 tablespoon all-purpose flour
1/4 cup stout beer (like Guinness or a rich dark ale)
1-1/2 cups beef broth
1/2 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon tomato paste
Salt and black pepper, to taste

Directions:

1. Prep the potatoes. Scrub well, then cut into large cubes, and place in a large stock pot covered in cold water. Bring to a boil, and cook for 15-20 minutes, or until fork-tender.

2. Meanwhile, prepare the stout gravy. In a large skillet or braiser, sauté the onions in butter until lightly caramelized. Add the garlic and cook for another 2 minutes.

3. Stir the flour into the onions, and cook for 1-2 minutes until the flour starts to brown a little. Add the stout beer and scrape up any browned bits from the pan. Simmer until the beer reduces by about half. Add the beef broth, Worcestershire sauce, Dijon mustard, tomato paste, and some salt and pepper. Simmer the gravy for 5-7 minutes or until it thickens.

4. While the gravy simmers, prepare the sausages. Pour 8 ounces of stout beer in a saucepan, and place in the sausages. Add water until the sausages are covered and bring to a boil. Boil the sausages until thoroughly cooked.

5. Transfer the boiled sausages to a pan and brown in 1 tablespoon each of olive oil and butter. Brown the sausages on all sides and cook until they reach 165F. If the sausages start to smoke, add a little water and move them around while finishing cooking.

6. Drain the cooked potatoes, and mash. Season with salt and pepper. Add the butter and mash well. Then, add the half-and-half. Continue mashing until any lumps are gone, and your preferred consistency is reached. Taste, and adjust with salt and pepper.

7. Serve a scoop of mashed potatoes with the sausages and gravy on top. Serve with a side of peas, if desired.

Baked Lemon Cod with Roasted Winter Vegetables

Serve a delightful dinner tonight with this flaky, herbed cod and roasted winter vegetables. The cod is bathed in a simple lemon butter sauce then paired with tender sweet carrots, red onion, and winter zucchini. This dish will easily make its way into your weekly meal rotation!

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Baked Lemon Cod with Roasted Winter Vegetables
Serves 4

Winter Vegetable Ingredients:

1/2 red onion, sliced pole-to-pole
1 lb rainbow carrots, sliced into rounds
2 medium zucchini, sliced into rounds
3 garlic cloves, thinly sliced
4 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon fresh thyme

Cod Ingredients:

1-1/2 lbs cod filets
6 tablespoons unsalted butter, melted, plus
1 tablespoon for greasing the baking dish
2 tablespoons olive oil
6 cloves garlic, thinly sliced
1 large lemon, zested and juiced (about 3 tablespoons)
1/2 teaspoon paprika
1 lemon, sliced into rounds
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley leaves, chopped

Directions:

1. Preheat the oven to 400F.

2. In a large bowl, combine the prepped onions, carrots, zucchini, and garlic. Toss with the olive oil, salt, pepper, and thyme until the vegetables are coated.

3. Spread the vegetables in an even layer on a rimmed baking sheet, and roast at 400F for 35-40 minutes until the vegetables are tender and browning. Stir halfway through the roasting process to ensure even cooking. Remove from the oven and set aside.

4. While the vegetables roast, grease a baking dish and place the cod inside.

5. In a small bowl, combine the melted butter, olive oil, garlic, lemon juice, lemon zest, and paprika. Brush the cod with the butter mixture and add the lemon rounds around the cod. Add the remaining butter mixture to the dish. Evenly sprinkle the cod with salt and pepper.

6. Reduce the temperature to 375F. Bake the cod in the oven for 16-18 minutes -- until the cod turns opaque, flaky, and the internal temperature is 145F.

7. Serve the cod with the winter vegetables and fresh parsley. Spoon any remaining broth from the cod baking dish over the top of each serving. Enjoy!

Chickpea and Spinach Curry

This chickpea and spinach curry combines flavor-forward spices and veggies into the ultimate meal. Creamy chickpeas and earthy spinach are smothered in a smooth, spicy sauce. Serve it with rice or naan, and enjoy!

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Chickpea and Spinach Curry
Serves 4 - 6

Ingredients:

2 tablespoons butter
1 yellow onion, chopped
5 cloves garlic, sliced
2 tablespoons tomato paste
1 cup cherry tomatoes, quartered
1/2 teaspoon Kosher salt
1/4 teaspoon red pepper flakes
1/4 teaspoon turmeric
1-1/2 teaspoons curry powder
1/2 teaspoon coriander
1/2 teaspoon cumin
1-inch fresh ginger, grated
1 can (13.5 oz) coconut milk
1 cup vegetable stock
2 cans (16 oz each) chickpeas, drained
2 cups baby spinach

Saffron Rice Ingredients:

2 tablespoons butter
5-6 strands saffron
1-1/2 cups basmati rice
3 cups vegetable stock
1/2 teaspoon salt

Serving Options:

Lime wedges
Fresh cilantro
Naan

Directions:

1. In a heavy skillet over medium heat, melt the butter. Add the onion and cook for 3-4 minutes. Add the garlic and cook for another 1-2 minutes, or until very fragrant.

2. Add the tomato paste, cherry tomatoes, salt, red pepper flakes, turmeric, curry powder, coriander, cumin, and freshly grated ginger. Cook for 4-5 minutes until the tomatoes begin to cook down and the flavors combine.

3. Add the coconut milk, vegetable stock, and chickpeas and bring the mixture to a boil.

4. Reduce the heat to low and simmer for roughly 25-30 minutes, or until the broth has reduced and the sauce is thick and creamy.

5. Meanwhile, make the saffron rice. Rinse the rice in a fine mesh strainer until the water runs clear. In a pot with a lid, melt the butter over medium heat. Add the saffron and sauté for a minute. Then, add the rice and continue sautéing until slightly toasted. Add the vegetable stock and salt. Increase the heat to high and bring to a boil. Reduce the heat to low. Simmer with the lid on for 15-20 minutes, or until the rice is cooked to enderness.

6. Stir the baby spinach into the curry. Allow the spinach leaves to wilt, about 1 minute. Remove from the heat. Serve the chickpea and spinach curry with the saffron rice. Top with cilantro and a squeeze of fresh lime.

Sausage and Cream Sauce Pasta

Try this rich and comforting pasta dish featuring savory Italian sausage, a little kale and parsley for brightness, all bathed in a luscious cream sauce spiked with tomato. This satisfying dinner is perfect for a date night in!

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Sausage and Cream Sauce Pasta
Serves 4

Ingredients:

1 tablespoon olive oil
1 tablespoon butter
1/2 red onion, thinly sliced pole-to-pole
1 pound mild Italian sausage
1/2 teaspoon crushed red pepper flakes
2 cloves garlic, thinly sliced1 cup dry white wine (Pinot Grigio, Sauvignon Blanc, or Chardonnay)
1 can (6 oz) tomato paste
1 cup heavy cream
16 oz bowtie pasta plus salt (for boiling water)
4 leaves kale, de-ribbed and finely chopped
1/4 cup parsley, finely chopped, plus one additional tablespoon for garnish
1 cup grated Parmesan cheese
Additional Parmesan cheese, shaved for garnishing
Salt and black pepper, to taste

Directions:

1. In a large Dutch oven, braiser, or skillet, sauce the onion in the olive oil and butter until softened, but not cooked all the way through. The onion will continue to cook as the sausage browns in the next step.

2. Add the sausage, and crumble it with a Chopstir or a wooden spoon. Cook until the sausage is completely browned.

3. Add the crushed red pepper and sliced garlic. Cook for a few more minutes, until the garlic becomes fragrant.

4. Add the white wine and simmer until the wine has reduced.

5. Add the tomato paste and stir. Continue to cook until the tomato paste darkens a little.

6. Add the heavy cream, stir together, and cover. Simmer the sauce on low allowing the flavors to combine.

7. While the sauce simmers, cook the bowtie pasta in boiling, salted water until al dente.

8. When the pasta is almost done cooking, add the finely chopped kale and 1/4 cup parsley to the sauce. Stir until slightly wilted and distributed within the sauce.

9. When done cooking, drain the pasta reserving 1 cup of pasta water.

10. To the sauce, add the pasta, reserved pasta water, and 1 cup of grated Parmesan cheese. Stir until well-combined, and displaying a silky quality.

11. Serve the pasta immediately with additional shaved Parmesan cheese and more parsley for garnishing.

Sun-dried Tomato and Goat Cheese Frittata

We love baking simple frittatas, and this one tops the charts! The subtle and delicate flavors of herbes de Provence complement the tangy-sweet, sun-dried tomatoes, while the tangy goat cheese and nutty Parmesan liven up the entire dish. Serve with a side salad or crusty bread with quality butter.

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Sun-dried Tomato and Goat Cheese Frittata
Makes one 10-inch frittata

Ingredients:

8 large eggs
1/2 cup whole milk
1 cup shredded Parmesan cheese
1 teaspoon mustard powder
1/2 teaspoon Kosher salt
1/4 teaspoon freshly crackedblack pepper
1/2 teaspoon herbes de Provence
2 tablespoons fresh basil,chopped and divided in half
2 tablespoons fresh oregano, chopped and divided in half
2 tablespoons butter
3 cloves garlic, minced
2 oz. sun-dried tomatoes,chopped and divided in half
2 oz goat cheese, crumbled
1 tablespoon fresh chives

Directions:

1. Preheat the oven to 400 F.

2. In a large mixing bowl, combine the eggs, milk, Parmesan cheese, mustard powder, Kosher salt, black pepper, and herbes de Provence. Whisk together until combined. Stir in half of the basil and oregano.

3. In a 10" cast iron skillet over medium heat, melt the butter. Add the minced garlic and cook until fragrant and soft. Add half of the sun-dried tomatoes and sauté for an additional 1-2 minutes.

4. Pour the egg mixture into the cast iron and sprinkle the remaining half of the basil, oregano, and sun-dried tomatoes on top. Finally, add the goat cheese crumbles evenly on top.

5. Bake the frittata in the oven for 12-15 minutes until the eggs have set.

6. Garnish with fresh chives and additional salt and pepper to taste.