Lobster Potato Salad with Fresh Herbs

This bright and herbaceous lobster potato salad is the perfect dish to kick off summer. It offers just the right balance of tender, sweet lobster meat next to hearty potatoes -- all lightly coated in a tangy, lemon-packed dressing. Share it as a side with burgers, bring it to a potluck or summer BBQ, or enjoy it as a full meal. The choice is yours!

---

Lobster Potato Salad with Fresh Herbs
Serves 6

Ingredients:

1-1/2 lb small Yukon Gold potatoes
4 lobster tails
1/4 cup dill pickles, chopped
1 tablespoon capers
1/2 cup celery, chopped
1/4 cup fresh dill, chopped
1/4 cup parsley, chopped
3 green onions, chopped

Dressing Ingredients:

1/2 teaspoon Kosher salt, plus more for salting water
1/4 teaspoon paprika
1/4 teaspoon black pepper
1 tablespoon white wine vinegar
1/4 cup mayonnaise
1/4 cup olive oil
1 teaspoon Dijon mustard
1 lemon, juiced and zested
2 cloves garlic, minced
1/2 shallot, minced

Directions:

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

2. Add the potatoes to a lidded stockpot, filled halfway full of water, and boil. Once the water is boiling, salt the water and lower the heat, simmering the potatoes for 10-15 minutes, until fork tender. Drain the potatoes and let cool. Once cool enough to handle, halve the potatoes and place them in a large mixing bowl.

3. Meanwhile, boil the lobster for 4-6 minutes until the shell is bright red and the meat is tender. Immediately transfer the lobster to an ice bath to stop the cooking process. Once cool enough to handle, peel and chop the lobster meat into roughly 1" pieces. Set aside.

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

5. Add the pickles, capers, celery, dill, parsley, green onions, and lobster to the bowl of dressed potatoes. Gently toss the ingredients in the remaining dressing. Refrigerate for one hour to let the flavors blend. Enjoy at room temperature.

Spring Pea Risotto with Mint, Tarragon, and Crispy Shallots

This festive risotto captures the essence of spring with its bright green peas and aromatic herbs. It’s a seasonal favorite! Both filling and delightfully light in flavor, this vibrant dish starts with a base of creamy risotto then is enhanced with pea pesto. It’s satisfyingly topped with crispy shallots and additional peas for added texture, flavor, and an enticing presentation.

---

Spring Pea Risotto with Mint, Tarragon, and Crispy Shallots
Serves 6 - 8

RISOTTO INGREDIENTS:

1 onion, finely diced
4 cloves garlic
4 tablespoons unsalted butter, divided
2 tablespoons olive oil
2 cups arborio rice
1 cup dry white wine
4-5 cups vegetable broth
1/2 cup parmesan cheese, freshly grated
1/2 cup frozen peas, defrosted
1/4 teaspoon Kosher salt
1/4 teaspoon pepper

SPRING PEA PESTO INGREDIENTS:

1/2 cup frozen peas
1/4 cup Parmesan cheese
2 tablespoons pine nuts
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
1/2 cup olive oil
1/2 cup packed fresh basil leaves
About 10 fresh mint leaves
6-7 tarragon sprigs
2 tablespoons fresh lemon juice
1 small clove of fresh garlic

GARNISH:

1/4 cup vegetable oil
2 shallots, peeled and thinly sliced into rings
Lemon zest from one lemon
Fresh mint leaves

Directions:

1. Gather all of the pesto ingredients together. Be sure to thoroughly wash all of the fresh herbs! Pulse the pesto ingredients together in a food processor. Taste test the pesto, and adjust the salt and pepper accordingly. If needed, add more olive oil for a thinner consistency. Enjoy the pesto immediately, or keep covered and refrigerated (or even frozen) until ready to use.

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

3. Meanwhile, in a separate soup pot, bring the broth to a simmer. Reserve one cup of broth into a separate bowl or measuring cup.

4. Once the wine is absorbed into the rice, slowly add 1-2 ladles of warmed broth to the pot of rice and bring to a low simmer. While keeping the broth warm, continue to slowly add the broth to the rice one ladle at a time. Stir continuously, and allow the broth to become absorbed between broth additions. Season with Kosher salt and pepper. Taste test the risotto to ensure adequate amounts of salt and pepper 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 remaining 2 tablespoons of butter, Parmesan cheese, peas, and 2/3 cup of the pesto. Continue to stir until combined.

5. While the risotto cooks, in a small saucepan over medium-high heat, heat the vegetable oil and shallots until the oil begins to bubble, about 5 minutes. Reduce the heat to low and cook for another 4-5 minutes, or until the shallots are golden brown. Use a slotted spoon to remove the shallots from the oil, and let them drain on a paper towel-lined plate.

6. Top with the lemon zest, mint, and crispy shallots. Serve hot.

Olive and Rosemary Baguettes

Fresh baguettes are so easy to make, and so rewarding to enjoy! Rosemary and Kalamata olives lend amazing flavors to the bread. This recipe makes four delightful loaves — perfect for sharing, snacking, and sandwich prepping! Read on -- you’ll enjoy mastering baguette-making!

---

Olive and Rosemary Baguettes
Makes four baguettes

Ingredients:

7-1/4 cups bread flour (900 grams)
1 tablespoon Kosher salt
2-1/4 teaspoons active dry yeast (1 package)
1/2 cup Kalamata olives, pitted and chopped
1-1/2 tablespoons fresh rosemary, finely chopped
3 cups lukewarm water
Olive oil for hands when forming the dough

Directions:

1. In the bowl of a stand mixer, add the bread flour, salt and dry yeast. Mix the dry ingredients on low speed using the beater blade until evenly combined.

Tip: Use bread flour — it has a higher protein content than regular flour that results in a nice, chewy texture once baked.

Tip: The temperature of the water when making the dough should be lukewarm, about 80 F- 90 F, or comfortable to the inside of one’s wrist. Better too cool than too hot in this situation.

Tip: There are several kinds of yeast. Use “Active, Dry” yeast for these baguettes, (that is, not “Instant” yeast, nor “Quick” yeast).

2. Gradually add the lukewarm water to the dry ingredients while the mixer is running on low speed. Allow the mixer to run for about five minutes scraping down the dough as necessary. The dough will be very wet and sticky.

3. Cover the bowl with plastic wrap or a silicone lid, and set aside in a draft-free, warm location. Allow the dough to rise until doubled – about 60-90 minutes.

Tip: The flavor of the baguettes results from the yeast’s activation and growth, and the accompanying fermentation process. Multiple rises deepen the flavor.

4. Deflate the dough, add the olives and rosemary by gently kneading them into the dough with your hands, or folding them into the dough with a wooden spoon. Allow the dough to rise again until doubled in size – it will happen faster the second time around. Deflate the dough, cover, and place the bowl in the refrigerator for at least 2 hours, or until ready to bake, up to 3 days.

Tip: Do chill the dough for a minimum of 2 hours for easier dough handling and greater flavor formation. Cover the dough well so that it doesn’t take on any odd refrigerator flavors, or dry out. If refrigerating for more than 2 hours, occasionally punch down the dough as needed, and cover again.

5. When ready to bake, placea well-seasoned baking steel inthe oven, and preheat the oven to 450 F. Remove the dough from the bowl and place on a lightly floured work surface. With a knife or dough cutter, divide the dough into 4 equal sections. You’ll find that the chilled dough is much easier to handle than when the dough was initially mixed. To keep the dough from sticking to your fingers, use a bit of olive oil on your hands.

Tip: Make sure baking steel is well seasoned for an easy release and a crispy bottom crust.

6. Form 4 loaves by rollingeach ball of dough into a long log about 3 inches in diameter and about 12 inches in length. Try to keep the each log’s diameter as even as possible, and each log similar in size for even baking. Using a lamé, cut 4-5 diagonal slashes across the top of the loaves. Allow the loaves to rise for 10 minutes on a clean kitchen linen.

Tip: Rolling out the loaves may require some stretching and cajoling to get the dough pieces to be long and even.

Tip: Slashing the tops of the loaves with long, diagonal cuts will allow for expansion as the loaves bake. When using a lamé, be deliberate and confident in your strokes to avoid dragging the dough when performing the cuts.

7. When the loaves have risen and are ready to bake, carefully transfer them to the baking steel. Baking will increase their size further.

8. Place a small metal roasting pan filled with ice cubes on the bottom rack. This creates steam, which helps to form a crispy baguette crust and a fluffy interior. Place the baking steel on the middle rack and bake for 20-25 minutes or until the loaves are browned and the inner temperature of the loaf reaches 185 F.

9. Remove the baking steel from the oven to a cooling rack. After about 5 minutes, remove the loaves from the pan and allow to continue cooling. Serve warm with your best butter or olive oil for maximum enjoyment!

Potatoes au Gratin with Asiago Cheese and Sage

A dish of Potatoes au Gratin is the ultimate comfort food, especially on these cool winter nights. We love this version made with winter sage and nutty Asiago cheese. Pair it with just about any protein, or a fresh salad and bread and butter, and dinner will be ready to go!

---

Potatoes au Gratin with Asiago Cheese and Sage
Serves 4- 6

Ingredients:

2-1/2 lbs Yukon Gold potatoes, peeled and thinly sliced with a mandoline
6 tablespoons unsalted butter, divided
2 yellow onions, diced
5 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup half-n-half
3/4 cup whole milk
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon Kosher salt
1/8 teaspoon black pepper
1-1/2 cups freshly grated Asiago cheese, divided
10-12 sage leaves, finely chopped, divided
1/2 cup bread crumbs

Directions:

1. Preheat the oven to 400 degrees F. Lightly grease a 9x13" oven-safe baking dish.

2. Prepare the potatoes by washing, peeling, and thinly slicing them with a mandoline into 1/8" thick slices.

3. In a large Dutch oven, or saucepan, over medium heat, melt 4 tablespoons of butter and add the diced onion. Sauté the onion until translucent and lightly browned, about 4-5 minutes. Add the garlic and sauté for an additional 1-2 minutes until fragrant. Add the flour and whisk until the onion-garlic mix is evenly coated. Stir continuously for another 1-2 minutes to cook the raw flour.

4. Stir in the half-n-half, whole milk, nutmeg, salt, and pepper. Cook for another 1-2 minutes until well-blended. Do not boil. Stir in half of the Asiago cheese (3/4 cup) and half of the chopped sage leaves. Cook until the cheese melts. Remove from the heat.

5. Spread a thin layer of the sliced potatoes on the bottom of the baking dish. Spoon the sauce mixture over the top of the potatoes. With the back of a spoon or spatula, spread some sauce to coat the first layer. Repeat this process, adding new layers of potatoes and sauce until all the potatoes and sauce are used. Finish the layering by ending with potatoes on top.

6. In a separate bowl, combine the remaining Asiago cheese, sage, and bread crumbs, and toss until combined. Melt the remaining 2 tablespoons butter and drizzle over the breadcrumb mixture, tossing to coat. Evenly sprinkle the mixture over the potatoes.

7. Cover with a tight-fitting lid, or foil. Bake for 40 minutes. Remove the foil or lid and continue to bake for another 10 minutes, or until the top turns nicely golden brown, and the sides also begin to brown. Serve while hot.

Roasted Brown Butter Squash with Nuts, Dates, and Crispy Herbs

This beautiful squash medley is a wonderful combination of creamy and caramelized textures, and savory and sweet flavors. A colorful mix of butternut, acorn, and delicata squash are sliced and roasted, then smothered in nutty, brown butter for a warming fall recipe. Topped with chewy dates, toasty nuts, and crispy herbs — prepare to devour this dish!

---

Roasted Brown Butter Squash with Nuts, Dates, and Crispy Herbs
Serves 6 - 8

Ingredients:

3 lbs acorn squash, delicata squash, butternut squash, or a mix of all three
4 tablespoons olive oil
1 teaspoon Kosher salt
1/2 teaspoon black pepper
8 tablespoons butter
3/4 cup walnuts, chopped
2 tablespoons pine nuts
6 Medjool dates, pitted and chopped
1/4 teaspoon cinnamon
1/2 teaspoon Aleppo pepper
2 tablespoons apple cider vinegar
1/4 cup fresh sage leaves, stems removed, washed and patted dry
1/4 cup fresh rosemary leaves, stems removed, washed and patted dry
Large flake salt (like Maldon)
1 cup grated Pecorino Romano

Directions:

1. Preheat the oven to 425 degrees F.

2. Scrub the squash well. If the butternut squash is young and small, the peel may be left on (the delicata and acorn squash rind may be left on). Otherwise, peel the butternut squash, slice all the squash in half and remove all seeds and loose pulp. Slice into 1/2" thick half moons. Place sliced squash on a rimmed baking sheet and drizzle with olive oil, and a sprinkling of salt and pepper. Toss to coat. Roast, turning once until the pieces are browned and caramelized, roughly 25-30 minutes.

3. Meanwhile, in a small saucepan over medium heat, melt the butter. When the butter starts to foam, add the walnuts, pine nuts, sage leaves, and rosemary. Stir constantly until the butter begins to brown, the herbs begin to crisp, and the nuts begin to toast, roughly 5 minutes. Keep a watchful eye. Remove the sage leaves with tongs and place them on a paper towel- lined plate. Watch the butter carefully to ensure it does not burn. Remove the pan from heat when the butter turns golden brown. (This will all happen very quickly, so pay attention.)

4. Remove the mixture from the heat, and stir in the chopped dates, cinnamon, Aleppo pepper, and apple cider vinegar.

5. Drizzle the mixture over the roasted squash and top with the crispy sage, flake salt, and grated Pecorino Romano.

6. Serve with a simple pasta, or over sturdy kale, or alongside roasted greens.

Bacon, Cheddar, and Jalapeno Skillet Cornbread

This savory cornbread is packed with flavor! Add-ins of bacon, cheddar cheese, shallot, corn, and jalapeño peppers turn this not-so-average side dish into a feature dish. We recommend enjoying this extra-moist cornbread warm with a dab of butter and a drizzle of honey (or maybe some hot honey for a little extra kick)!

---

Bacon, Cheddar, and Jalapeno Skillet Cornbread
Makes 8 wedges

Ingredients:

6 slices bacon, cooked and crumbled
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup corn kernels (fresh or frozen)
2 tablespoons minced shallot
1 cup extra sharp cheddar cheese, coarsely grated
1 jalapeño, one half sliced crosswise, one half diced
1-1/3 cups buttermilk
1/3 cup melted butter, plus
1 tablespoon, divided
1/2 cup plain unflavored Greek yogurt
1 large egg, beaten

Directions:

1. On the stove top, cook the bacon in a 10-inch cast iron skillet until crispy. Remove and let drain on a paper towel-lined plate. Once cooled, crumble or cut the bacon into bits. Wipe out the excess bacon grease from the pan.

2. Preheat the oven to 375 degrees F. Place the cast iron skillet in the oven to preheat as the oven preheats.

3. In a large mixing bowl, combine the dry ingredients: the cornmeal, flour, baking powder, salt, and pepper and whisk together until evenly combined. Fold into the flour mixture, the cooked bacon, corn kernels, shallot, grated cheese and diced jalapeño (save a handful of the cheese and the jalapeño slices for a top garnish on the batter).

4. In a separate bowl, mix the wet ingredients together. Whisk the buttermilk, melted butter, yogurt, and egg together. Pour the mixture over the dry ingredients and stir with a spoon until just combined.

5. Use quality hot pads to remove the preheated cast iron skillet from the oven and melt the remaining 1 tablespoon of butter in the hot skillet. Immediately pour the cornbread batter into the prepared pan and sprinkle with the reserved jalapeño slices and grated cheese.

6. Bake the cornbread for 20-25 minutes, or until the top is golden. Serve warm, with butter and honey, or even hot honey for a little extra kick!

Saffron & Butternut Squash Risotto with Crispy Prosciutto

Creamy, and satisfying, this saffron and butternut squash risotto is topped off with crispy prosciutto and toasted pine nuts creating a dish that captures the essence of autumn flavors! The risotto becomes extra rich and creamy with the addition of roasted and pureed butternut squash.

---

Saffron & Butternut Squash Risotto with Crispy Prosciutto
Serves 6

Ingredients:

1 medium butternut squash, diced into 3/8" cubes
4 tablespoons olive oil, divided
1 onion, finely diced
4 cloves garlic, minced
4 tablespoons butter, divided
2 cups arborio rice
1 cup dry white wine
4-5 cups chicken broth
1/2 teaspoon of saffron, or about 8 threads
1/2 cup parmesan cheese, grated
Kosher salt and pepper to taste

Garnish:

1-2 oz prosciutto, cooked in a pan until crispy
Parmesan cheese

Risotto Directions:

1. Preheat the oven to 400 degrees F. Place the diced butternut squash in a single layer on a large roasting pan. Drizzle with 2 tablespoons of olive oil. Sprinkle the squash with Kosher salt and pepper and roast for about 20-25 minutes or until fork tender. Stir and toss the squash halfway through the roasting process. Remove half of the squash and puree with a small food processor or immersion hand blender. Reserve the other half as cubes to be added to the finished risotto.

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

3. Meanwhile, in a separate soup pot, bring the broth to a simmer and separate one cup of broth into a separate bowl or measuring cup. Add the saffron to the reserved broth to infuse flavor to the broth. Set aside.

4. Once the wine is absorbed into the rice, slowly add 1-2 ladles of broth to the pot of rice, starting with the saffron-infused broth; bring to a low simmer. Keep simmering and slowly add ladles of broth (one ladle at a time). Stir continuously, until the broth becomes absorbed.

5. While the risotto cooks, prepare the crispy prosciutto. In a large skillet or braiser, heat a tablespoon of olive oil and cook the prosciutto until crispy. Remove the prosciutto once crispy and set aside on a paper towel-lined plate.

6. 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.

7. Add the roasted, pureed squash and stir. Then, add the cubes of roasted squash. For a silky finish, stir in the remaining 2 tablespoons of butter and 1/2 cup of Parmesan cheese.

8. Serve hot. Garnish with the crispy prosciutto.