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.

Turkey Chili with All the Toppings

Winter weather calls for hearty, comforting meals, and this Turkey Chili is just that. Made with lean ground turkey, pinto beans, peppers, tomatoes, and a perfect blend of spices, it’s packed with flavor, protein, and warmth in every bite!

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Turkey Chili with All the Toppings
Serves 4-6

Ingredients:

1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 lb ground turkey
1 bell pepper, diced (any color)
1 can diced green chiles (mild)
1 tablespoon chili powder
1 tablespoon brown sugar
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 can (14.5 oz) diced tomatoes
1 can (15 oz) tomato sauce
2 tablespoons tomato paste
2 cans (15 oz) pinto beans, drained and rinsed
1 tablespoon Worcestershire sauce
1-1/2 cups chicken broth

OPTIONAL TOPPINGS:

Avocado
Fritos or corn chips
Shredded cheddar cheese
Sour cream
Green onions
Cilantro, chopped

Directions:

1. In a large Dutch oven or soup pot, heat the olive oil. Add the diced onion and cook for 4-5 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.

2. Add the ground turkey and cook until browned, breaking it up with a spatula as it cooks.

3. Stir in the diced bell pepper and green chilies. Cook for a few minutes until the pepper softens.

4. Season the mixture with the chili powder, brown sugar, cumin, smoked paprika, oregano, salt, black pepper, and cayenne.

5. Add the diced tomatoes, tomato sauce, tomato paste, pinto beans, Worcestershire sauce, and chicken broth.

6. Bring the chili to a boil, then reduce heat to low and let it simmer covered for 40-45 minutes, stirring occasionally. If it thickens too much, add a splash more of chicken broth.

7. Taste and adjust. Add more salt or spices as needed.

8. Serve hot bowls of chili with an array of toppings like avocado, Fritos or corn chips, shredded cheese, sour cream, sliced green onions, and chopped cilantro. Enjoy!

Crispy Rice and Salmon Bowls

These Crispy Rice & Salmon Bowls are fresh, crunchy, and satisfying! The delightfully crispy rice provides a unique texture next to the flaky salmon and the medley of vibrant veggies. Whether you're looking for a quick weeknight dinner or an impressive meal to share, this bowl delivers bold flavors in every bite.

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Crispy Rice and Salmon Bowls
Serves 4

Sauce Ingredients:
(Half of this sauce will be used for the rice and the other half will be used as a drizzling sauce)

2 tablespoons rice vinegar
2 teaspoons toasted sesame oil
3 tablespoons olive oil
2 tablespoons soy sauce
5 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
2 teaspoons sugar

Bowl Ingredients:

3 cups pre-cooked Jasmine rice(made the day before and refrigerated overnight)
1 lb salmon
1 tablespoon olive oil
1 teaspoon soy sauce
3 shallots, sliced into rings
1/3 cup vegetable oil
2 avocados, sliced
2 Persian cucumbers, sliced
3-4 green onions, chopped
1 cup mukimame (shelled edamame)
1/2 cup sliced red cabbage
1 cup fresh basil leaves
1 cup fresh mint leaves
1 small red chili pepper, sliced and seeds removed
2 fresh limes, sliced into wedges

Directions:

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

2. In a wide mouth jar, combine all of the sauce ingredients, whisking to incorporate.

3. In a large bowl, add the cooked rice and half of the sauce. Using a large spoon, gently mix the sauce into the cooked rice. Toss until the rice is evenly coated.

4. Spread the rice in a thin, even layer on the prepared baking sheet. Bake the rice for 35-40 minutes until crispy. Stir halfway through. Remove from the oven and set aside until ready to use.

5. While the rice bakes, marinate the salmon in the olive oil and the soy sauce. Prep all of the vegetables.

6. In a small saucepan, add the vegetable oil and heat over medium-high. Test the oil to see if it is ready by placing a wooden spoon in the oil. If bubbles form around the spoon, the oil is ready. If nothing happens, continue heating. If the bubbles are moving vigorously, reduce the temperature slightly. Once hot, add the shallot slices and fry until golden. Use tongs to removethe shallot rings and place on a paper towel-lined plate.

7. Place the salmon in a skillet over medium heat and cook for 5-7 minutes until cooked through, and the internal temperature is 145 F. Remove from the heat and let rest.

8. In bowls, combine the salmon, crispy rice, avocados, cucumbers, mukimame, red cabbage, basil, mint, and red chili pepper. Drizzle with the remaining sauce and serve with fresh lime wedges.

Filet Mignon with a Simple Chasseur Sauce

Looking for a special holiday dinner entrée? Indulge in our Filet Mignon with a Simple Chasseur Sauce. The tender beef is seared and cooked to perfection, then served with a rich, savory sauce that includes mushrooms, wine, and herbs. An elegant and flavorful dinner awaits!

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Filet Mignon with a Simple Chasseur Sauce
Serves 2

Ingredients for the Filet Mignon:

2 filet mignon steaks (6–8 oz each, about 1.5 inches thick)
Kosher salt and freshly ground black pepper, sprinkled on all sides of the steak
1 tablespoon high-heat oil(like avocado oil)
2 tablespoons butter
2 garlic cloves, smashed
2 sprigs fresh thyme
2 sprigs rosemary

Ingredients for the Simple Chasseur Sauce:

2 tablespoons butter
1 medium shallot, finely diced
8 ounces mushrooms, sliced
1/2 cup dry red wine
1 tablespoon brandy
1/2 cup beef stock
2 tablespoons tomato paste
2 sprigs thyme
Kosher salt and black pepper, to taste

Directions:

1. Remove the steaks from the fridge 30 minutes before cooking to bring them to room temperature. Pat them dry with a paper towel. Generously season all sides with Kosher salt and black pepper.

2. Preheat the oven to 400 F.

3. Sear the steaks. Heat a cast iron pan over high heat until very hot. Add the oil and swirl to coat the pan. Place the steaks in the pan and sear for 2-3 minutes without moving, until a golden-brown crust forms. Flip and sear for another 2 minutes on the other side. Roll the steaks on their side to sear the sides, as well.

TIP: Searing and then finishing the steaks in the oven ensures a beautifully seared crust and a tender, juicy center.

4. Reduce heat to medium-low and add 2 tablespoons of butter, the smashed garlic, and the sprigs of fresh thyme and rosemary. Tilt the pan slightly and use a spoon to baste the steaks with the herbed, melted butter for about 30 seconds.

5. Finish the steaks in the oven. Roast in the oven for 4-6 minutes for medium-rare, or longer for desired doneness.

TIP: Use a meat thermometer for accuracy: Rare: 120–125 F, Medium-Rare: 130–135 F, Medium: 140–145 F.

6. Meanwhile prepare the sauce. In a large skillet over medium heat, melt the butter. Add the shallots and sauté until softened, about 2 minutes. Stir in the mushrooms and cook until they are golden brown and all the moisture has evaporated, about 5 minutes.

7. Pour the red wine and brandy over the mushrooms scraping up any browned bits from the pan. Let it simmer and deglaze until reduced by half.

8. Stir in the beef stock and tomato paste mixing well. Add the thyme and let the sauce simmer for about 5 more minutes, or until slightly thickened. Season with salt and black pepper, to taste.

9. Remove the steaks from the oven and let them rest for 5-10 minutes on a cutting board.

10. Serve the steaks over a bed of sauce. Garnish with fresh parsley before serving.

Easy Roasted Eggplant Parmesan Boats

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

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Easy Roasted Eggplant Parmesan Boats
Serves 4 - 6

Ingredients:

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

Directions:

1. Preheat the oven to 400 F.

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

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

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

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

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

7. Top with a layer of mozzarella cheese.

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

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

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

Homemade Gnocchi with Pumpkin Sage Sauce

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

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Homemade Gnocchi with Pumpkin Sage Sauce
Serves 4

Homemade Gnocchi Ingredients:

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

Pumpkin Sage Sauce Ingredients:

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

Directions:

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

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

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

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

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

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

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

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

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

Apple Cider Chicken Sheet Pan Dinner

This meal brings together the warm flavors of apple cider, sweet dried cherries, seasonal fall veggies, and tender chicken thighs for a complete and comforting dish.

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Apple Cider Chicken Sheet Pan Dinner
Serves 3-4

Ingredients:

6-8 bone-in chicken thighs
1 large or 2 smaller sweet potatoes, peeled and diced into 1/2” cubes
1/2 red onion, sliced pole to pole
2 cups Brussels sprouts, trimmed and halved
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Salt and pepper
2 tablespoons olive oil
1 fresh rosemary sprig, minced

For the Apple Cider Glaze:

1/2 cup apple cider
1 tablespoon butter
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1/4 teaspoon cinnamon
1 cup dried cherries

Directions:

1. Preheat the oven to 450 F with a rack about 6 inches from the top of the oven. Line one large baking sheet (or two smaller sheets) with parchment paper, or lightly grease it. TIP: We love using parchment paper for easy clean-up!

2. Prepare the glaze. In a small saucepan over medium heat, combine the apple cider, butter, Dijon mustard, apple cider vinegar, maple syrup, and cinnamon. Whisk until combined. Bring to a boil, then reduce to a simmer. Let it cook for about 10-15 minutes, or until the glaze is reduced by half. Add the dried cherries with about 5 minutes of simmering left so that the cherries have a chance to plump up and add flavor to the simmering glaze.

3. Prepare the vegetables. Place the sweet potato cubes, red onion slices, and halved Brussels sprouts in a large bowl. Drizzle all with olive oil, and toss to coat evenly. Pour about half of the glaze over the veggies and toss. Transfer the veggies to the prepared sheet pan.

4. Make space for the chicken thighs in between the veggies. Drizzle each thigh with the remaining glaze.

5. Sprinkle everything with the paprika, garlic powder, Kosher salt, pepper, and minced rosemary.

6. Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165 F, and the vegetables are tender and caramelized.

7. Broil for 2-3 minutes more, if the chicken needs a bit more browning.

8. Divide among plates and serve hot. Enjoy the sweetand savory apple cider flavors with each bite!

Marinated Bone-in Pork Chops on the Grill with a Spicy Peach Sauce

These juicy, bone-in pork chops are packed with flavor, thanks to a simple marinade that ensures every bite is tender and delicious. Grilled to perfection, they’re topped with a slightly spicy peach sauce that adds a sweet, tangy kick to each bite. Perfect for end-of-summer grilling, this dish is an easy yet impressive entrée to share with family and friends.

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Marinated Bone-in Pork Chops on the Grill with a Spicy Peach Sauce
Serves 4

Ingredients:

4 bone-in pork chops

Marinade Ingredients:

1/4 cup olive oil
1/4 cup soy sauce
2 tablespoons honey
2 dashes Worcestershire sauce
2 tablespoons Dijon mustard
3 cloves garlic, minced
2 tablespoons fresh lemon juice
1 tablespoon fresh thyme, chopped
1/2 teaspoon black pepper

Peach Sauce Ingredients:

2 large peaches (or about 2 cups), pitted, peeled and diced
3 tablespoons butter
1/2 jalapeño pepper, seeded and finely minced
1/4 cup white wine
1 tablespoon honey
1 tablespoon lemon zest
1/4 cup lemon juice

Directions:

1. Make the marinade by whisking together the olive oil, soy sauce, honey, Worcestershire sauce, Dijon, garlic, lemon juice, thyme, and black pepper together in a large bowl. Add the pork chops, cover and refrigerate for an hour, or up to 4 hours. Rotate every 30 minutes to make sure chops are well-covered in the marinade.

2. Remove the pork chops from the marinade. Sprinkle both sides with a little more freshly ground pepper and a light dusting of Kosher salt. Bring to room temperature for about 30 minutes.

3. While the pork chops are marinating, prepare the peach sauce. Using a serrated peeler or paring knife, carefully remove the skins from 2 large peaches, then finely dice. In a medium-sized saucepan, melt the butter over medium-high heat. Add the jalapeño and stir, and cook for about 2 minutes. Add the white wine, honey, lemon zest, and lemon juice, and the diced peaches. Bring the sauce to a low simmer and cook for about 20-30 minutes or until the wine reduces and the sauce thickens. Use the back of a spoon or a potato masher to mash the fruit a little as it cooks. Season with Kosher salt and pepper, to taste.

4. Fire up the grill! Place the marinated pork chops on the hot, well-oiled grill, and sear for about 3 minutes on each side. Then, turn off one burner (or turn to low) to create a direct/indirect environment. Place the seared chops on the cooler, indirect side, and continue to grill until their internal temperature reaches 145 F.

5. Once the pork chops reach 145 F, place on a clean plate, and cover loosely with a aluminum foil "tent" for about 10 minutes. This allows the meat to rest, and the juices to reabsorb. The result? Juicy, flavorful grilled pork.

6. Serve the pork chops with spoonfuls of peach sauce on top with a garnish of thyme leaves.

Grilled Cajun Shrimp with Red Rice and Pickled Slaw

Fire up the grill and spice up dinner tonight with our vibrant, grilled Cajun shrimp with red rice and pickled slaw! Succulent shrimp are marinated in a bold Cajun seasoning mix, while red rice is cooked in a tomato and onion chicken stock for enhanced flavor. A bright and tangy slaw adds just enough fresh crunch to balance out the textures and flavors. This restaurant-worthy menu is perfect for at-home summer celebrations.

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Grilled Cajun Shrimp with Red Rice and Pickled Slaw
Serves 6

Pickled Slaw Ingredients:

3/4 cup rice vinegar
3/4 cup water
3 cloves garlic, minced
2 tablespoons sugar
1/2 tablespoon mustard seeds
2 teaspoons Kosher salt
1/4 small head of red cabbage, thinly sliced with a mandoline
1 medium carrot, julienned
2 radishes, thinly sliced with a mandoline
1/2 red onion, thinly sliced witha mandoline
1/2 jalapeño, chopped, ribs and seeds removed

Red Rice Ingredients:

2 tablespoons extra virgin olive oil
1 yellow onion, finely diced1 teaspoon Kosher salt
1-1/2 cups white rice
1 can (6 oz) tomato paste
3 cups chicken stock
1 teaspoon Worcestershire sauceLime zest

Shrimp Ingredients:

12 medium wooden skewers, soaked for 30 minutes to avoid burning
5 tablespoons butter, melted
3 cloves garlic, minced
2 teaspoons Kosher salt
2 teaspoons smoked paprika
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 teaspoon cumin
1 teaspoon onion powder
1-1/2 lbs shrimp, deveined

Serve with:

Fresh parsley, coarsely chopped
Avocados, sliced
2 limes, cut in wedges

Directions:

1. Prep the slaw. In a saucepan, combine the rice vinegar, water, garlic, sugar, mustard seeds, and salt and bring to a boil with high heat. Stir until the salt and sugar have dissolved, about one minute. Remove from heat and set to the side.

2. Combine the cabbage, carrot, radishes, onion, and jalapeño in a medium bowl and pour the vinegarmixture over the vegetables, stirring until combined. Chill in the refrigerator until ready to serve.

3. Make the rice. In a heavy saucepan with a lid, heat the olive oil with the onion, salt, and rice until fragrant, about 2 minutes. Add the tomato paste, chicken stock, and Worcestershire sauce and stir to combine. Cover and bring the ingredients to a boil, then reduce to low until rice is cooked, about 15 minutes. Stir in the lime zest and set aside until ready to serve.

4. Meanwhile, prepare the shrimp. Preheat a grill to medium high heat, scrape clean, then oil well.

5. In a small saucepan, combine butter, minced garlic, salt, paprika, black pepper, cayenne, cumin, and onion powder. Bring to a simmer and then remove from heat. Reserve half of the mixture in a ramekin to use for dipping later.

6. Thread the shrimp through the skewers and lay them on a baking sheet. Brush both sides of the shrimp with the remaining marinade mixture. Grill for 2 minutes on both sides until just cooked through and opaque.

7. Serve the shrimp with the rice, pickled slaw, and the reserved sauce. Top with fresh parsley, avocado, and a squeeze of fresh lime.

Summer Squash and Tomato Tart with Caramelized Onions and Gruyere Cheese

Celebrate the end of summer with this beautiful vegetable tart! It’s filled with sweet caramelized onions and tomatoes, then topped with seasonal squash. Keep this recipe in mind as you visit your local farmers’ market.

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Summer Squash and Tomato Tart with Caramelized Onions and Gruyere Cheese
Makes one 9-inch tart

Crust Ingredients:

2-1/2 cups all-purpose flour
1 teaspoon Kosher salt
1 cup (2 sticks) unsalted butter, cold and grated
2 egg yolks
1/4 cup ice cold water

Filling Ingredients:

1 large yellow onion, chopped
2 cloves garlic, sliced
3 Campari tomatoes, diced
1 small zucchini
1 small yellow squash
1/2 teaspoon Kosher salt, divided
1 cup Gruyère cheese, grated and divided
2 tablespoons unsalted butter
Drizzle of extra virgin olive oil
Salt and pepper

Directions:

1. In a large bowl, whisk together the flour and salt.

2. In a food processor, pulse the flour, salt, and butter together. The texture should be coarse with some pea-sized pieces of butter remaining.

3. Add the egg yolks and 1 tablespoon of ice water. Continue to pulse until just combined. Add additional ice water 1 tablespoon at a time until fully incorporated. The dough will still be a loose, crumbly mixture in the food processor -- this is correct. Avoid adding too much water or pulsing too much.

4. Empty the dough onto a work surface and gather the dough into a ball, then flatten it into a 1/2-inch thick disk. Wrap the disk in plastic wrap and chill in the refrigerator for an hour, or overnight.

5. Once chilled, roll the dough out into a round shape roughly 1/8-inch in thickness, and place in a tart pan with a removable bottom. Use a sharp knife to trim the edges at the top of the tart pan and chill the dough again in the pan for one hour.

6. Preheat the oven to 375 F. Dock or prick the crust with the tines of a fork to vent the crust as it bakes. Place pie weights or use dried beans on parchment inside the tart crust. Bake for 20-25 minutes or until the edges are beginning to turn golden brown. (Baking times will vary based on the pan and crust thickness.) Allow the tart crust to cool in the pan on a cooling rack while preparing the filling.

7. While the tart crust bakes, prep the vegetables. Thinly slice the onions and the garlic. Slice the zucchini and yellow squash with a mandoline. Place the squash in a bowl and sprinkle with salt; toss to coat. Set aside. Grate the cheese.

8. In a large sauté pan over medium heat, melt the butter and cook the onions until they start to soften. Sprinkle with the salt and reduce the heat to medium-low. Continue to cook until the onions are deeply brown and caramelized, roughly 20-30 minutes.

9. Add the sliced garlic and cook for 2-4 minutes until softened. Then add the tomatoes. Cook until the tomato juices have evaporated, about 5-8 minutes.

10. Spoon the onion and tomato base onto the baked crust. Sprinkle with half of the Gruyère cheese, then top with the zucchini and squash slices. Make a pretty pattern if you'd like! Drizzle with olive oil, a sprinkling of salt and pepper, and the remaining cheese. Bake for 20 minutes until the cheese is nicely melted. Cool slightly on a cooling rack. Serve warm.

Balsamic Chicken and Arugula Salad with Nectarines, Blueberries and Burrata

This summery salad is a celebration of fresh, vibrant flavors. Peppery arugula is topped with a tender, grilled balsamic chicken. Sweet, juicy, grilled nectarines and pops of tart blueberries bring a refreshing burst of fruity goodness. It’s all perfectly complemented by the rich creaminess of burrata. A sprinkle of fresh basil ties it all together. Bursting with color and flavor, this salad makes a perfect summertime dinner!

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Balsamic Chicken and Arugula Salad with Nectarines, Blueberries and Burrata
Serves 4

Salad Ingredients:

1 lb boneless, thinly sliced chicken breasts
1/4 small red onion, thinly sliced with a mandoline
2 nectarines, halved
1 tablespoon olive oil
6 oz arugula
4 small burrata, halved (or substitute fresh mozzarella cheese)
1 cup blueberries, washed basil, chiffonade cut
balsamic glaze, for drizzle garnish

Balsamic Dressing: (divide into 2 parts):

1/4 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder 
1/2 teaspoon dried oregano

Directions:

1. Make the balsamic dressing. You will use half of the dressing to marinate the chicken, and the other half to dress the salad. In a salad dressing jar, whisk together the olive oil, balsamic vinegar, fresh lemon juice, Dijon mustard, honey, Kosher salt, pepper, garlic powder, and dried oregano until well combined.

2. Prepare the chicken breasts by thinly slicing in half. Thinner pieces will take on more marinade flavor, and will be faster to grill. (Or choose thin chicken cutlets).

3. Pour just enough dressing to cover the chicken and marinate the chicken in a plastic bag or large bowl. Seal or cover tightly and refrigerate the chicken for 30 minutes or up to 1 hour. Set the remaining dressing aside for dressing the greens later.

4. Thinly slice a quarter of the red onion with a handheld mandoline. Don’t forget to use the hand guard to stay safe! Place the thinly sliced onions in a bowl of ice water to mellow out any strong bite.

5. Prepare the nectarines for grilling by washing, and slicing in half. Carefully remove the pit with a paring knife. Brush each half with olive oil.

6. Once the chicken has marinated, fire up the grill! When using a gas grill, prepare half of the grill with high heat while keeping the other half on low heat -- that is, use a direct/indirect set-up. Add the chicken to the cooler side of the well-oiled grill and close the lid. After 4-5 minutes, turn once and cook an additional 4-5 minutes. Continue to grill and flip, as needed, until the thickest part of the breast reaches 165 F. Let the chicken rest for 5 minutes, then cut into slices.

7. Grill the nectarine halves flesh-side down over medium-high heat for 3 to 4 minutes, or until grill marks appear.

8. Assemble the salad! Toss the greens and red onion with a drizzle of the balsamic dressing. Top the dressed salad with the grilled chicken slices, grilled nectarine halves, burrata cheese, and blueberries. Garnish with fresh basil, and enjoy!

Classic Neapolitan Pizza

There’s nothing like creating your own pizza masterpiece from scratch! After testing (and tasting!) dozens of pies, we’ve perfected the recipe so that you, too, can nail it at home. From dough making tips to topping techniques, delicious pizza is just a few steps away! Ready to get baking?

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Classic Neapolitan Pizza
Makes (4) 12-inch pizzas

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 salt
1 tablespoon dried oregano
1 handful of fresh basil leaves, (removed from stem)
1 large garlic clove
1 teaspoon honey

Directions:

1. Add warm water and yeast to a bowl and whisk until fully combined. Set aside and let sit 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, then pour in half of the yeast water. Stir with a wooden spoon until mixed together. Add the other half of the yeast water and continue mixing with a wooden spoon until a 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 clumping. This will take about 8-10 minutes of kneading.

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

5. Once the dough has risen, use a dough cutter to 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 a separate cereal-sized bowl. Cover each bowl with plastic wrap and chill in the fridge for at least 24 hours, (or up to 72 hours), to allow the dough to go through a cold fermentation cycle.

6. Add all of the sauce ingredients to a food processor or blender, and blend until smooth. Transfer to a bowl. Plan to use about 1/4 of the sauce for each pizza.

7. Remove the dough from the fridge 2 hours before baking, or long enough for it to warm to about 60 F. Place a ball of dough on a clean, lightly semolina-floured surface, and, working from the center, use your fingertips to form the dough into a 12-inch flat circle. You can 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 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. Add a light layer of sauce and toppings and bake according to your pizza oven instructions.

Tip: If using a pizza oven like an Ooni, rotate while baking, and bake until the dough is cooked and the cheese is evenly melted!

Grilled Fish Tacos with Lime Crema and Spicy Quick-Pickled Vegetables

Dive in and savor summer with our grilled fish tacos! Flaky cod rests on warm corn tortillas then is topped with crunchy, spicy, pickled veggies, and slathered with zesty lime crema. You’ll find that these tacos make for a delicious summer meal!

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Grilled Fish Tacos with Lime Crema and Spicy Quick-Pickled Vegetables
Makes 16 tacos

Spicy Quick-Pickled Ingredients:

1/3 cup apple cider vinegar
1/2 cup white vinegar
2 tablespoons sugar
2 teaspoons Kosher salt
1/2 red onion, thinly sliced
2 jalapeños, thinly sliced
3-4 radishes, thinly sliced with amandoline

Fish Marinade Ingredients:

2 tablespoons olive oil
2 tablespoons butter, melted
1 lime, juiced
1/4 teaspoon Kosher salt
1/4 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon garlic powder
2 cloves garlic, minced
1-1/2 lb cod

Lime Crema Ingredients:

1/3 cup sour cream
1/4 cup olive oil
1 clove garlic, minced
1 lime, zested and juiced
1/8 teaspoon cayenne
1/4 teaspoon Kosher salt
1/2 teaspoon sugar

Serve with:

Red cabbage, green cabbage, or carrots
Cilantro, washed andstems removed
Lime wedges
16 small corn tortillas

Directions:

1. In a medium bowl, whisk together the apple cider vinegar, white vinegar, sugar, and salt until the sugar and salt dissolve. Add the sliced red onion, jalapeños, and radishes; ensure that the vegetables are covered entirely. Cover and let sit at room temperature.

2. Combine the olive oil, melted butter, lime juice, salt, cumin, garlic powder, minced garlic, and paprika, and marinate the fish in a plastic bag in the refrigerator for 10-30 minutes.

3. In a wide-mouth jar or bowl, whisk together all of the crema ingredients until well-combined. Cover and set aside.

4. Prep the cabbage, cilantro, and lime wedges.

5. Heat a grill to medium high heat. Grill the fish for 4-5 minutes. Carefully flip the fish and cook for another 2-3 minutes until the fish is cooked and the interior temperature reaches 140 F.

6. Warm the corn tortillas on the grill over indirect heat for a couple minutes until warm and toasty. Fill the tacos with veggies, fish, cabbage, and cilantro. Drizzle with the crema and an extra squeeze of fresh lime juice.

Summer Grain Salad

We love highlighting all the flavors found in summer harvests! This salad celebrates the seasonal beauty of fresh fruits and vegetables while in their prime. Substitute ingredients in and out as your garden evolves over time. Dive into this healthy and delicious meal-in-a-bowl extravaganza multiple times this season!

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Summer Grain Salad
Serves 6-8

Salad Ingredients:

2 cups vegetable stock
1 cup uncooked quinoa
10-15 cherry tomatoes, halved
3-5 radishes, diced
1/2 English cucumber, diced
1/2 red onion, diced
1 red bell pepper, diced(with ribs and seeds removed)
1 avocado, pitted and diced
1 peach, pitted and diced
1/2 cup cherries, pitted and diced
2 stalks celery, diced
2 ears fresh corn, kernels cut off the cob
2 tablespoons chives, finely chopped
1/4 cup fresh basil, torn
10-12 mint leaves, torn
8 oz white cheddar cheese, cubed

Dressing Ingredients:

1/4 cup olive oil
1 tablespoon red wine vinegar
1 lemon, juiced
1 small shallot, finely diced
1 teaspoon Dijon mustard
1 clove garlic
1/4 teaspoon Kosher salt
1/8 teaspoon black pepper

Directions:

1. In a medium pot, bring the vegetable stock to a boil, add the quinoa, cover, and reduce the heat to a low simmer for 15 minutes, stirring occasionally. Quinoa is done when all the liquid has been absorbed and the quinoa is tender. Remove from heat, fluff with a fork and set aside.

2. Prepare the rest of the salad ingredients. Halve the tomatoes, dice the radishes, cucumbers, red onion, red bell pepper, avocado, peaches, cherries and celery. Cut corn kernels off of the cob. Finely chop the chives. Tear the basil and mint. Cube the cheese.

3. Combine all of the dressing ingredients in a wide-mouthed jar and whisk until emulsified.

4. In a large salad bowl, toss all of the salad ingredients in the dressing until evenly coated. Serve immediately.

New York Strip Steak with Bourbon Cream Sauce

Elevate steak night with a touch of indulgence! Savor perfectly grilled New York strip steaks topped with a rich, velvety, bourbon cream sauce. These steaks are a great way to celebrate Dad!

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New York Strip Steak with Bourbon Cream Sauce
Serves 2

Steak Ingredients:

2 steaks of your choice, we used New York StripSteak

Rub Ingredients:

1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 tablespoon brown sugar  

Bourbon Cream Sauce Ingredients:

2 tablespoons butter
1/4 cup minced shallots
1/2 cup bourbon
1 teaspoon whole peppercorns, coarsely crushed
1 cup beef broth
1 cup heavy whipping cream
1 teaspoon fresh lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce

Directions:

1. Mix all of the steak rub ingredients together in a small bowl until well combined. Coat the steaks generously on all sides with the rub. Press and rub the seasoning into the steaks. Allow the steaks to come to room temperature for about 30 minutes before grilling.

2. Prepare the cream sauce. In a saucepan, melt the butter. Add the minced shallots and sauté until tender, about 5 minutes. Add the bourbon, and cook until it reduces completely. Then, add the crushed peppercorns and the beef broth. Boil until the liquid is reduced by half the volume. Add the heavy whipping cream and lower the heat. Simmer uncovered for about 10-15 minutes, stirring occasionally to allow the flavors to blend. Continue to simmer the sauce until it reduces to about 1 cup. Finish the sauce by stirring in the lemon juice, Dijon mustard, and Worcestershire sauce.

3. Grill the Steaks. Fire up the grill, bringing the heat to a high temperature. Make sure the grill is clean and well-oiled.

4. Once the grill is hot, place the steaks on the grill, and sear the first side for 3-4 minutes. Cover the grill during cooking and avoid the urge to check or move the steaks around. During this time, a seared crust will form; this will assist in keeping the juices inside the steaks.

5. After about 3-4 minutes, flip the steaks once, and sear on the other side for 3-4 minutes (depending on the thickness of the steaks). Take the temperature of the steaks, and determine the desired doneness. We prefer our steaks at about 130 F for a rare to medium-rare presentation.

6. If the steaks need to cook longer, turn the burners down to low, or move them to an indirect area of the grill until the steaks reach the desired doneness. Check the temperature every few minutes to avoid overcooking the steaks.

7. Once the steaks reach the desired temperature, remove them from the grill and let them rest for 5-7 minutes.

8. After the steaks rest, serve with the cream sauce and enjoy!

New York Strip Steak with Bourbon Cream Sauce

Elevate steak night with a touch of indulgence! Savor perfectly grilled New York strip steaks topped with a rich, velvety, bourbon cream sauce. These steaks are a great way to celebrate Dad!

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New York Strip Steak with Bourbon Cream Sauce
Serves 2

Steak Ingredients:

2 steaks of your choice, we used New York StripSteak

Rub Ingredients:

1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 tablespoon brown sugar  

Bourbon Cream Sauce Ingredients:

2 tablespoons butter
1/4 cup minced shallots
1/2 cup bourbon
1 teaspoon whole peppercorns, coarsely crushed
1 cup beef broth
1 cup heavy whipping cream
1 teaspoon fresh lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce

Directions:

1. Mix all of the steak rub ingredients together in a small bowl until well combined. Coat the steaks generously on all sides with the rub. Press and rub the seasoning into the steaks. Allow the steaks to come to room temperature for about 30 minutes before grilling.

2. Prepare the cream sauce. In a saucepan, melt the butter. Add the minced shallots and sauté until tender, about 5 minutes. Add the bourbon, and cook until it reduces completely. Then, add the crushed peppercorns and the beef broth. Boil until the liquid is reduced by half the volume. Add the heavy whipping cream and lower the heat. Simmer uncovered for about 10-15 minutes, stirring occasionally to allow the flavors to blend. Continue to simmer the sauce until it reduces to about 1 cup. Finish the sauce by stirring in the lemon juice, Dijon mustard, and Worcestershire sauce.

3. Grill the Steaks. Fire up the grill, bringing the heat to a high temperature. Make sure the grill is clean and well-oiled.

4. Once the grill is hot, place the steaks on the grill, and sear the first side for 3-4 minutes. Cover the grill during cooking and avoid the urge to check or move the steaks around. During this time, a seared crust will form; this will assist in keeping the juices inside the steaks.

5. After about 3-4 minutes, flip the steaks once, and sear on the other side for 3-4 minutes (depending on the thickness of the steaks). Take the temperature of the steaks, and determine the desired doneness. We prefer our steaks at about 130 F for a rare to medium-rare presentation.

6. If the steaks need to cook longer, turn the burners down to low, or move them to an indirect area of the grill until the steaks reach the desired doneness. Check the temperature every few minutes to avoid overcooking the steaks.

7. Once the steaks reach the desired temperature, remove them from the grill and let them rest for 5-7 minutes.

8. After the steaks rest, serve with the cream sauce and enjoy!