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!

Spicy Tuna Sushi

Celebrate Japanese cuisine tonight with homemade sushi! Fresh tuna is tossed in a spicy blend of sriracha, chili oil, and sesame mayo, then nestled atop a bed of sushi rice with cooling cucumber and creamy avocado. Wrapped in a delicate sheet of nori and cut with precision, this roll is not to be missed!

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Spicy Tuna Sushi
Makes 4 sushi rolls, or 32 pieces

Sushi Ingredients:

8 oz Sashimi Grade Tuna
3 green onions, finely chopped
1/2 teaspoon toasted sesame oil
1 teaspoon chili oil
2 tablespoons Japanese mayonnaise (we used Kewpie)
2 teaspoons Sriracha
2 nori sheets
2 teaspoons black and toasted sesame seeds
2 avocados, thinly sliced
2 Persian cucumbers, julienned

Rice Ingredients:

2 cups short grain white sushi rice
2 cups water
2 tablespoons rice vinegar
1 tablespoon white sugar
1 teaspoon salt

Serve with:

Pickled sushi gingerWasabiSoy sauce

Directions:

1. Prepare the rice. Rinse the rice in a fine mesh strainer until the milky water runs clear. This releases any excess starch, and helps to keep the rice from becoming too gummy.

2. Combine the rice and water in a small, lidded pot and stir to incorporate. Cover and cook over medium-high heat until the water begins to boil. Reduce the heat to low, keep covered, and cook until the rice is tender and the water has been absorbed -- about 18-20 minutes. If using a rice cooker, turn the rice cooker on, add the rice and water, stir to incorporate. Press the rice down with your hand until the water just covers your hand. Remove your hand and close the lid. Select the 'white rice' function. After cooking, let the rice sit for 5 minutes to absorb any remaining moisture.

3. Meanwhile, in a small, microwave-safe dish, combine the rice vinegar, sugar, and salt and microwave for 30 seconds, stirring to ensure the sugar and salt have completely dissolved. Remove the rice from the rice cooker, or stovetop, and place in a large bowl. Pour the vinegar mixture over the rice and use a flat paddle to gently fold the mixture to integrate the flavors. Cover the bowl with a towel and set aside.

4. While the rice cooks, use a sharp knife to cut the tuna into 1/2" cubes.

5. In a medium bowl, combine the green onions, sesame oil, chili oil, mayonnaise, and Sriracha. Mix until incorporated. Add the cubed tuna and toss to coat.

6. Assemble the sushi by covering a sushi mat with plastic wrap, removing all air. Cut the nori sheets in half and place the nori on the plastic covered bamboo mat.

7. Place 1/2 cup rice in the center of the nori sheet. Use your fingers to evenly cover the nori with rice leaving 1/2” of the nori exposed on one end. Sprinkle one-quarter of the sesame seeds evenly over the rice.

8. Flip the nori sheet, rice side down on the bamboo mat so the nori is facing up. Add the filling in a line at the center of the nori, starting with the spicy tuna, then the cucumber, and ending with the avocado.

9. Roll the sushi by holding the filling ingredients in place with your fingers while lifting the end of the mat with your thumbs. Slowly roll the sushi using the mat and pressing firmly. Once the mat has completely covered the ingredients, unroll the mat and then finish rolling the sushi by repeating the same turning action again, further down the roll. Apply slight pressure to give the roll a firm, uniform finish. There should be a small overlap of nori and rice without filling at the end.

10. Unfold the mat from the sushi. Dip a clean chef’s knife in water and cut the roll in half. Wipe the blade on a damp towel, then dip the knife back in the water, and cut the halves into halves, and the quarters into halves, to create eight even pieces. Clean the knife between each cut. Repeat steps 6-10 for the next three rolls. Don’t overstuff the roll! It can be easy to overstuff a half sheet but doing so will make it impossible to roll and you will lose your precious fillings.

11. Properly plate the roll by slightly separating the pieces, offsetting them from one another so you can see the contents inside each individual piece. Serve them with sides of pickled ginger, wasabi, and soy sauce.

Beer Can Chicken

Try our beer can chicken! It’s a fun, easy way to grill a whole chicken that’s juicy on the inside and crispy on the outside! Simply season a whole chicken, pop it on top of an open beer can that’s held in a vertical roaster, and let it grill to perfection on the grill. As the beer heats up, it steams the chicken from within keeping it tender while also infusing subtle flavors.

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Beer Can Chicken
Serves about 4

Ingredients:

1 whole chicken (4-5 pounds)
2/3 of a 12oz can of beer (we used a light lager)
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
1 tablespoon paprika
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1 teaspoon oregano
1 teaspoon celery salt
1/2 teaspoon cayenne pepper
1 tablespoon brown sugar
Juice of 1 small lemon
2-3 whole garlic cloves
Fresh parsley, minced for garnish (optional)

Directions:

1. Prep the chicken. Remove the giblets and any excess fat from the chicken and pat dry with paper towels. Rub all over with olive oil. Sprinkle with Kosher salt and freshly ground black pepper all over as well.

2. In a small bowl, combine the paprika, garlic powder, onion powder, oregano, celery salt, cayenne, and brown sugar. Mix the spices together until combined.

3. Rub the chicken all over with the spice mixture. Sprinkle a little inside the bird, as well!

4. Preheat the grill to medium-high heat.

5. Prep the beer! Pop the can and pour out (or drink!) about 1/3 of the 12 ounces. Add the juice of half of a lemon and the cloves of garlic to the can.

6. Using a vertical roaster rack, place the open beer can in the middle. Mount the chickenover the can and rack.

7. Carefully place the chicken and its stand on the hot grill. Close the grill lid and roast for about 45 minutes to 1 hour, or untilthe internal temperature of thechicken reaches 165 F whenmeasured in the thickest part ofthe thigh and breast. Rotate thechicken every 20 minutes,as needed, for even cooking.

8. Carefully remove the chicken from the grill. Before carving, let the chickenrest for 10 minutes to allowthe juices to redistribute.

9. Serve with your favorite sides and enjoy the juicy, flavorful results!

Spring Leek and Asparagus Galette with Roasted Garlic and Lemon Ricotta

This savory galette bursts with seasonal flavors! Rich, sautéed leeks and shaved asparagus are arranged on top of a lemony, roasted garlic, ricotta, and parmesan spread. Wrapped in a flaky crust, this galette is a beautiful and delicious way to celebrate spring!

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Spring Leek and Asparagus Galette with Roasted Garlic and Lemon Ricotta
Makes 1 galette

Crust Ingredients:

1-1/4 cups all-purpose flour
1 teaspoon Kosher salt
4 tablespoons ice water
1/2 cup unsalted butter, grated and well chilled
1 egg, whisked for egg wash
1 tablespoon toasted sesame seeds

Filling Ingredients:

1 bulb garlic
2 tablespoons olive oil,divided, plus more for drizzling
1 tablespoon butter
1 large leek, or 2 small leeks, sliced into 1/2" rounds
5 stalks asparagus, thinly shaved
1/3 cup full fat ricotta cheese
1 egg, beaten
1/3 cup Parmesan cheese, grated
Zest of 1 lemon
1/4 teaspoon Kosher salt
1/8 teaspoon black pepper

Directions:

1. For the crust, mix the flour and salt in a large bowl, stirring with a whisk until evenly combined.

2. Prepare the ice water by filling a small bowl with ice cubes and adding water. Or, place a small bowl of water in the freezer, and let it get very cold.

3. Place the grated butter in the flour mixture. Using a pastry blender, cut the butter and flour mixture together until a coarse texture is reached with some pea-sized pieces of butter remaining. We like to refrigerate the dough at this stage for 10-15 minutes to promote the flakiest crust possible.

4. Once the ice water is very cold, add 2 tablespoons of the ice water by sprinkling on top of the flour/butter mixture. With fingers or a fork, gently toss the mixture. Continue adding ice water one tablespoon at a time tossing after each addition. Turn the dough out onto a lightly floured work surface and gather the dough together until a rough ball forms. (It should just barely hold together).

5. Flatten the dough ball into a disk about one-inch thick, and wrap in plastic wrap.

6. Chill the wrapped dough disk for one hour.

7. Preheat the oven to 400 F. Cut 1/2" off the top of the garlic bulb to expose the cloves. Place the garlic on a square of aluminum foil, drizzle the top with 1 tablespoon olive oil, enclose in the aluminum foil and roast for 30-40 minutes until the garlic cloves are soft and browned. Remove from the oven. When cool enough to handle, remove the garlic cloves with a nut pick or seafood fork.

8. Meanwhile, in a sauté pan, heat the butter and sauté the leek rounds for 8-10 minutes, until softened. Use tongs to carefully flip them halfway through the cooking process. Remove them from the heat.

9. Shave the asparagus with a vegetable peeler.

10. In a small bowl, mix together the roasted garlic cloves, the remaining olive oil, ricotta,1 egg, Parmesan cheese, lemon zest, salt, and black pepper until well-combined.

11. Once the dough has chilled, place the dough directly on a sheet of parchment paper and roll into a rough circle, about 1/8-inch-thick. It’s ok if the edges look rustic!

12. Preheat the oven to 425 F.

13. Assemble the galette. Spread the mashed garlic and ricotta mixture over the dough. Place the sauteed leeks and the shaved asparagus on top, arranging as you please. Drizzle with a little olive oil. Fold the dough edge over the filling to form a 1-inch wide top crust around the outer edge of the galette.

14. Use a pastry brush to brush the crust with a lightly beaten egg. Sprinkle the sesame seeds on the crust of the galette.

15. Bake for about 25-28 minutes, or until the crust is lightly browned and enjoy!

Seared and Roasted Pork Tenderloin with a Peppercorn and Mustard Cream Sauce

Take your dinner to the next level with this succulent pork tenderloin that’s first seared to seal in every drop of flavor, then roasted until tender. Finished with a luscious peppercorn mustard sauce, it’s the ultimate blend of savory and creamy — perfect for a quiet evening meal or for wowing guests!

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Seared and Roasted Pork Tenderloin with a Peppercorn and Mustard Cream Sauce
Serves 6 - 8

Pork Ingredients:

2 pork tenderloins (about 1 pound each)
1-1/2 teaspoons Kosher salt
2 tablespoons dried Herbes de Provence
1/2 teaspoon freshly ground black pepper
1 teaspoon granulated garlic
2 tablespoons butter
2 tablespoons olive oil
1/2 cup chicken broth

Peppercorn and Mustard Cream Sauce Ingredients:

4 tablespoons butter
1/2 cup minced shallots (about 2 large shallots)
1/4 cup brandy
1/2 tablespoon whole peppercorns, coarsely crushed with a mortarand pestle
1/2 cup chicken stock
1 cup heavy whipping cream
1 tablespoon fresh lemon juice
2 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce

Directions:

1. Preheat the oven to 400 F.

2. Trim any excess silver skin off the pork tenderloins. Rub with olive oil and then season all over with Kosher salt, Herbes de Provence, freshly ground black pepper, and granulated garlic.

3. Add 2 tablespoons of butter and 2 tablespoons olive oil to a large oven-safe skillet or braiser. Sear the pork tenderloins on each side for about 2-4 minutes, or until a golden crust is formed on all sides.

4. Add 1/2 cup of chicken broth to the skillet or braiser to ensure the pork doesn't dry out while roasting.

5. Roast uncovered for 16 - 18 minutes, or until the thickest part of the pork reaches 145 F. Remove from the oven, and cover with foil to rest for 10 minutes before slicing.

6. Make the sauce. Meanwhile, while the pork roasts and rests, prepare the sauce. In a sauce pan melt the butter. Add the minced shallots and sauté until tender, about 5 minutes.

7. Add the brandy, and cook until it reduces completely. Then, add the crushed peppercorns and the chicken stock, and boil until it is reduced to half the volume.

8. Add the heavy whipping cream, lemon juice, Dijon mustard, and Worcestershire sauce. Simmer uncovered for about 10-15 minutes,stirring occasionally toallow the flavors to blend. The sauce will reduce and thicken as it simmers.

9. Serve the sliced tenderloin warm with a side of sauce. ENJOY!

Strawberry Rhubarb Pound Cake

This recipe highlights the joys of a simple, moist, and classically dense pound cake accessorized with a sweet and tangy strawberry rhubarb swirl dancing throughout its crumb. Enjoy a thick slice paired with a cup of coffee for breakfast, or as an after dinner treat.

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Strawberry Rhubarb Pound Cake
Makes 1 cake - Serves 12

Strawberry Rhubarb Compote Ingredients:

1-1/2 cups rhubarb, (about 2 stalks), finely diced
1 cup strawberries, finely diced
1/4 cup sugar
2 tablespoons orange juice
1/2 teaspoon vanilla extract

Pound Cake Ingredients:

1-1/2 cups (3 sticks) unsalted butter, softened to room temperature
3 cups granulated sugar
6 large whole eggs, room temperature
6 large egg yolks, room temperature
1 tablespoon vanilla bean paste
1 teaspoon Kosher salt
3-1/4 cups all-purpose flour
1/4 cup buttermilk, room temperature

Directions:

1. Prepare the strawberry-rhubarb compote. In a large saucepan, combine all of the compote ingredients and bring them to a boil for 2-3 minutes. Then, simmer for15-20 minutes, stirring occasionally until the fruit is softened, broken down, and has reduced into a sauce. Set aside, and let the compotecool until ready to use.

2. Preheat the oven to 350 F. Grease and flour a 12-cup Bundt pan. Shake out any excess flour. Set aside.

3. In the bowl of a stand mixer, beat the butter for 2-3 minutes until it is light and creamy. Gradually add the sugar and beat the butter and sugar together for another 5 minutes until fluffy and light. Scrape the sides and bottom of the bowl as needed.

4. Continue beating the ingredients on low. One at a time, add the eggs, egg yolks, vanilla bean paste, and Kosher salt. Beat on medium speed until the ingredients are incorporated. While mixing, stop to scrape down the sides as needed. Continue to beat all of the ingredients together for another 2-3 minutes.

5. Mixing on low speed, gradually add half of the flour, then the buttermilk, and then the rest of the flour. Scrape down the sides andcontinue mixing until the batteris evenly combined.

6. Scoop 1/3 of the batter into the greased and floured cake pan. Using half of the compote, layer on top of the batter. Add a second layer of batter on top using the second third of the batter. Layer on the remaining compote, followed by the rest of the batter on top. Bake on the center rack for 80 minutes, or until a skewer comes out with a slight crumb. Cool the pan on a cooling rack for 20 minutes.

7. On the cooling rack, invert the pound cake pan, (use a knife to help release the sides if needed), and let the cake continue to cool completely. Serve and enjoy!

Crustless Bacon and Broccoli Quiche

This savory, crustless quiche is both elegant and simple to make! The light and fluffy eggs are perfectly complemented by crispy bacon bits, broccoli, and Swiss cheese. This quiche pairs effortlessly with fresh fruit or a salad making it a versatile dish that’s satisfying enough to serve for brunch or dinner!

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Crustless Bacon and Broccoli Quiche
Makes one 9-inch pie

Ingredients:

1 tablespoon butter,for preparing the pie dish
1/2 pound bacon, cooked and finely diced
1/2 large sweet onion, diced and sautéed
1 cup broccoli florets, finely chopped
5 eggs
1/2 cup heavy cream
1/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
1 cup sour cream
1 cup cottage cheese
1-1/2 cups Swiss cheese, grated Chives, for garnish, if desired

Directions:

1. Prepare a 9-inch pie dish by buttering the sides and bottom.

2. Preheat the oven to 350 F.

3. In a large skillet, cook the bacon until crispy. Once the bacon has cooked, cool on a paper towel-lined plate, then finelychop into little bits. Remove all but 1 tablespoon of the bacon grease from the skillet.

4. Sauté the onion in the remaining bacon grease until translucent. Add the broccoli florets. Stir and cook until just bright greenfor about 1-2 minutes.Remove the skillet fromthe heat and let thevegetables cool slightly.

5. In a large bowl, whisk the eggs until well blended. Add the cream and whisk some more until evenly combined. Add the flour, baking powder, Kosher salt, and black pepper. Continue whisking. Stir in the sour cream and cottage cheese.

6. Stir in the cooked and finely diced bacon. Add the cooked and cooled onions and broccoli. Fold in the gratedSwiss cheese.

7. Pour the egg mixture into the buttered pie dish.

8. Bake for 40-45 minutes or until the egg is set in the middle, or reaches a temperature of 165 F in the center. Let cool slightly, then slice and serve.

Colcannon Shepherd's Pie

Experience feel-good food at its finest with a Colcannon Shepherd's Pie! This hearty dish combines the rich flavors of two Irish classics -- a traditional shepherd’s pie, and creamy, buttery colcannon (mashed potatoes mixed with tender cabbage, leeks, and kale). It’s a cozy, satisfying meal that’s perfect for chilly nights or a special family dinner. Dig into this Irish-inspired dish and be wrapped in comfort!

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Colcannon Shepherd's Pie
Serves 6-8

Ingredients for the Colcannon Potatoes, Top Layer:

2.5 pounds gold potatoes, cut into 1-inch chunks
Salt, for the water when boiling the potatoes
1 cup thinly sliced Savoy or Napacabbage, green parts, packed
1 cup (about 2 stalks) kale, leaves removed from the stem and finely sliced
1 leek, washed well and thinly sliced
2 tablespoons butter
1 clove garlic, crushed
1/2 cup half-and-half
1/4 teaspoon black pepper
1/8 teaspoon of cayenne (optional)

Ingredients for the Shepherd's Pie, Bottom Layer:

2 tablespoons olive oil
1 medium onion, diced
1 pound ground beef
3 medium carrots, 1/4” dice
2 cloves garlic, minced
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
2 tablespoons flour
1/2 cup dry red wine
2 cups beef stock
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 bay leaves
2 sprigs fresh thyme
1 cup frozen peas
additional Kosher salt
freshly-cracked black pepper
4 tablespoons butter

Directions:

1. Prepare the colcannon. Prep the potatoes by washing well and cutting into 1” chunks. Place in a large pot, add water until all pieces are covered by at least an inch of water. Salt the water. Bring to a boil then simmer for about 20 minutes or until fork tender. Drain in a colander. Cover to keep warm.

2. While the potatoes boil, prep the cabbage, kale, and leeks. In a large, oven-safe braiser or skillet, melt the butter. Add the cabbage, kale, and leeks. Sauté until the vegetables are nicely wilted. Add the garlic to the vegetables and sauté for an additional minute.

3. Add the half-and-half to the sautéed vegetables, and bring to a simmer. Continue to cook for another 3-5 minutes, or until the vegetables are quite soft. Add the black pepper and cayenne.

4. Mash the potatoes with a masher, thenstir in the sautéed vegetable mixture. Set aside until the bottom layerof the shepherd’s pie is prepared.

5. Preheat the oven to 400 degrees F.

6. Prepare the shepherd’s pie meat layer. In the brasier used to cook the veggies, sauté the onion in olive oil until softened. Add the ground beef, and continue to cook until the meat has browned. Add the carrots and continue to sauté until the vegetables are just tender. Add the garlic, salt and pepper, and cook for a few more minutes.

7. Sprinkle the mixture with the flour and stir until evenly coated. Add the red wine and bring to a simmer. Add the beef stock, tomato paste, Worcestershire sauce, bay leaves, rosemary, and thyme.

8. Simmer until the sauce thickens slightly (about 8-10 minutes). Add the frozen peas.

9. Season to taste with salt and pepper. Remove the bay leaves, rosemary and thyme sprigs.

10. Place the meat mixture into a large baking dish, (or keep in the large, oven-safe braiser). Top with a thick layer of the prepared colcannon potatoes. Add a few pats of butter on top of the potatoes to promote a golden crust.

11. If needed, place the baking dish on a baking sheet to contain any spills. Bake forabout 18-20 minutes, oruntil the potatoes begin toturn golden brown and thefilling is bubbling hot.

12. Broil for extra browning, if desired. Garnish with fresh herbs, and serve warm.

Detroit-style Pizza

Give our tasty Detroit-style pizza recipe a try! Enjoy crispy, caramelized cheese edges, a hearty crust, layers of pepperoni, gooey Monterey Jack and mozzarella cheeses, all topped with a robust sauce. Experience the delicious taste of this Detroit classic right at home!

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Detroit-style Pizza
Serves about 4

Pizza Dough Ingredients:

1 cup hot water (110 F)
1 packet instant yeast
1 teaspoon sugar
2-1/2 cups unbleached bread flour
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons butter, melted

Sauce Ingredients:

2 cloves garlic, minced
2 tablespoon olive oil
1 can (28 oz) crushed tomatoes
1 teaspoon dried basil
2 teaspoons dried oregano
1 teaspoon dried marjoram
1/2 teaspoon granulated onion
1/4 teaspoon fresh ground pepper
1 teaspoon Kosher salt
1 tablespoon sugar

Filling and Topping Ingredients:

8 oz thinly sliced pepperoni
8 oz Monterey Jack cheese, diced into 1/2-inch cubes
8 oz Mozzarella cheese, shredded

Directions:

Make the Dough:

1. Prepare the pizza dough by using a stand mixer with the dough hook attachment. Add the warm water to the bowl with the yeast, sugar, and 1 cup of the flour. Mix the dough mixture on low until combined. Add the salt, olive oil, melted butter and remaining flour.

2. Continue to knead the dough with the mixer and dough hook for about 5-10 minutes or until the dough is smooth and elastic.

3. Form the dough into a smooth ball and place into an olive oil-rubbed bowl. Cover with plastic wrap and let rise for 2 hours at room temperature.

4. Grease a dark, 10” x 14” Detroit-style pan with 2 tablespoons of olive oil. (In a pinch use a 9” x 13” pan.) Add the dough to the pan and lightly press the dough toward the edges. When the dough begins to shrink back, cover the pan with plastic wrap and let the dough rest for another 20 minutes at roomtemperature. After the second rise, press the dough again lightly toward the edges. If needed, let the dough rest a third time until you can easily stretch the dough to the edges.

Make the Sauce:

5. While the dough is resting, prepare the sauce. In a saucepan, cook the garlic in the olive oil until fragrant -- about 30 seconds. Add the remaining sauce ingredients and stir together. Simmer for about 15-20 minutes, stirring occasionally.

Assemble the Za:

6. Preheat the oven to 500 F.

7. When the dough is ready and easily covers the bottom of thepan, assemble the pizza! Lightlypoke any large air bubbles in the dough with your fingertips. Add a layer of pepperoni. Top the pepperoni with cubed Monterey Jack cheese, then a layer of shredded mozzarella focused around the edges of the pie and a little on top of the entire pizza. Finish the pizza assembly with 3 vertical stripes of sauce ladled on top.

Bake the Pizza:

8. Bake the pizza for 15-17 minutes or until bubbly, and the edges have begun to turn dark brown and caramelized.

9. Once baked, let the pizza rest for 10 minutes, then loosen the edges of the pizza with a butter knife. Carefully move the whole pizza to a cutting board to cut into rectangular pieces.

10. Serve hot and enjoy!

Individual Chicken Wellingtons with Mornay Sauce

Craving something extraordinary? Try our recipe for Individual Chicken Wellingtons with Mornay Sauce! Tender boneless chicken is seared and seasoned, smeared with Dijon, topped with a minced, sautéed blend of mushrooms, shallot, and garlic, then wrapped in a buttery, puff pastry, and baked to golden perfection. Served with a creamy Mornay sauce, this is a culinary masterpiece that's sure to impress the table and the palate!

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Individual Chicken Wellingtons with Mornay Sauce
Serves 4

Ingredients for the Chicken Wellingtons:

2 boneless, skinless chicken breasts, cut in half
Salt and black pepper
2 tablespoons olive oil
2 tablespoons butter
4 tablespoons Dijon mustard
2 sheets puff pastry, thawed
2 tablespoons half-and-half, for pastry wash

Ingredients for the Mushroom Sauté (Duxelles):

2 medium shallots, finely minced in a food processor
2 cloves garlic, finely minced in a food processor
8 ounces baby bella mushrooms, finely minced in a food processor
1/4 cup dry white wine
1 tablespoon butter
2 tablespoons fresh thyme leaves
1/4 teaspoon Kosher salt
Freshly ground black pepper

Ingredients for the Mornay Sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
1-1/2 cup half-and-half
1/2 cup grated Gruyère cheese
Salt, to taste
Freshly ground black pepper, to taste
Freshly grated nutmeg

Directions:

1. Sear the Chicken: Cut each chicken breast in half to make four smaller pieces of chicken. Season the chicken breasts with salt and pepper. Heat 2 tablespoons each of olive oil and butter in a large skillet over medium-high heat. Sear the chicken breasts on both sides until golden brown, about 2-3 minutes per side. Remove from the heat and let them cool slightly. The chicken will finish cooking in the oven.

2. Once the seared chicken has cooled, brush each chicken breast with 1 tablespoon of Dijon mustard.

3. Make the Duxelles (the mushroom sauté. Finely chop the shallots and garlic in a food processor until finely minced. Add the mushrooms and pulse again until very finely minced.

4. In the same skillet used to sear the chicken, add the finely chopped mushrooms, onion, and garlic. Cook, stirring occasionally, until the mixture is slightly browned, and the moisture has evaporated, about 10-15 minutes. Add the dry white wine and cook until all of the wine has evaporated. Stir in the butter, fresh thyme, and season with salt and pepper. The consistency should be almost like a paste. (This sautéed mushroom mixture is also known as a Duxelles.) Let it cool completely.

5. Preheat the oven to 400 F.

6. Assemble the Wellingtons: Roll out each thawed puff pastry sheet into a large rectangle on a lightly floured surface. Cut in half to make 2 squares that are large enough to wrap around each chicken piece.

7. Spread a quarter of the cooled mushroom mixture on each puff pastry square. Place the prepared chicken, (seared and smeared with Dijon), on top of the mushroom mix, mustard side down.

8. Fold the pastry over the chicken, sealing the edges by pressing them together. Trim any excess pastry, if necessary.

9. Repeat steps 6-8 for the remaining chicken pieces.

10. Place the wrapped chicken parcels, seam-side down, on a sheet pan lined with parchment paper. Brush the tops with the half-and-half, and sprinkle lightly with Kosher salt and pepper. Chill the parcels in the refrigerator for 10 minutes before baking.

11. Bake the Individual Chicken Wellingtons in the preheated oven for 18-22 minutes, or until the pastry is golden brown and the chicken is cooked through to an internal temperature of 165 degrees F.

12. Prepare the Sauce for Serving: Meanwhile, prepare the Mornay sauce for serving. In a saucier or saucepan, melt 2 tablespoons of butter with 2 tablespoons of flour over medium heat. Whisk continuously for 2-3 minutes until the mixture is bubbling, but not browned.

13. Gradually whisk in 1-1/2 cups of half-and-half, continuing to whisk until the sauce thickens and is smooth.

14. Remove the pan from the heat and stir in 1/2 cup of grated Gruyère cheese. Stir until the cheese is melted and the sauce is once again smooth.

15. Season the sauce to taste. Add salt, freshly ground black pepper, and a grate of fresh nutmeg, to taste.

16. Once the parcels have baked, allow the Wellingtons to rest for 5 minutes.

17. Serve the Individual Chicken Wellingtons with a generous drizzle of warm Mornay sauce over the top. Garnish with a few sprigs of thyme. Enjoy!

Butter Chicken

Craving some tasty Indian butter chicken? Try our luscious, flavor-filled recipe! Marinated chicken is first seared, then enveloped in a rich, tomatocream sauce that’s infused with ginger, garlic, and a wonderful blend of spices. This dish is perfect for a cozy night in -- just like takeout, only better!

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Butter Chicken
Serves 4 - 6

Ingredients for the Chicken Marinade:

2 tablespoons olive oil
1 tablespoon fresh ginger, grated
1 tablespoon fresh garlic, grated
1 teaspoon garam masala
3/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric powder
1 teaspoon Kosher salt
1/2 cup plain yogurt
1 tablespoon fresh lemon juice
2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces and excess fat trimmed away

Ingredients for the Sauce:

5 tablespoons butter, divided
1 large onion, diced
2 cloves garlic, grated
1-inch piece of ginger, grated
2 teaspoons garam masala
3/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon ground coriander|
1 teaspoon Kosher salt
1 can (6 oz) tomato paste
1 can (14 oz) crushed tomatoes
1 cup heavy cream
1/2 teaspoon dried Fenugreek leaves (optional)
Fresh cilantro leaves, for garnish

Directions:

1. Prepare the chicken marinade. In a small saucepan, heat 2 tablespoons of olive oil. Add the ginger, garlic, garam masala, paprika, cayenne pepper, cumin, coriander, turmeric powder, and Kosher salt and let the spices heat and “bloom.” Heat for about 2 minutes, or until the spices are nicely fragrant. Remove from the heat and let cool. Mix the cooled spicemixture together with the yogurt and lemon juice stirring until combined.

2. Add the trimmed chicken pieces to the marinade ensuring that they are well-coated. Cover tightly and refrigerate for at least 1 hour, or ideally overnight, allowing the flavors to meld.

3. Once the chicken has marinated, heat two tablespoons of butter in a large Dutch oven. Add the marinated chicken pieces and cook until they are lightly golden on all sides and cooked through to 165 F. Turn the pieces with tongs as needed to aid the thorough cooking. Work in batches to avoid overcrowding the pot.

4. Set the cooked chicken aside in another bowl.

5. Prepare the sauce. In the same Dutch oven, add two more tablespoons of butter over medium heat. Add the chopped onion, and sauté until the onion is soft and translucent -- about 5 minutes. Add the grated garlic and ginger, and cook for another few minutes, or until fragrant.

6. Add the garam masala, paprika, cayenne, ground cumin, ground coriander, Kosher salt, and stir until the spices are fragrant.

7. Add the tomato paste and stir until combined. Add the crushed tomatoes and bring the sauce to a low simmer.

8. Next, puree the sauce in batches in a blender, or by using a hand blender. Be careful when blending the sauce -- any splatters will be hot! Be sure to not overfill the blender; use a tamper tool to allow the hot steam to escape instead of creating a vacuum seal.

9. Add the blended sauce back into the Dutch oven. Add the cooked and seared chicken.

10. Stir in the cream and dried fenugreek leaves, and cover. Simmer the mixture over low heat for about 10-15 minutes, stirring occasionally until the sauce has thickened and the flavors have combined.

11. Finish the sauce by adding one final tablespoon of butter. Stir until the butter is melted.

12. Garnish with fresh cilantro leaves and serve with basmati rice and a side of naan bread. Enjoy!

Honey Mustard Glazed Salmon and Quinoa Bowl

This heart healthy, honey mustard salmon bowl is the latest answer to our weeknight dinner woes. Succulent salmon, zippy red onion, and crunchy kale are tenderly roasted on a rimmed baking sheet, while the nutty quinoa is tossed in a tangy vinaigrette. Served with an array of colorful toppings, this meal has it all!

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Honey Mustard Glazed Salmon and Quinoa Bowl
Serves 4

Ingredients:

1 cup red quinoa
2 cups vegetable stock
1-1/2 lbs salmon fillet
4 tablespoons butter
1/2 tablespoon honey
1 tablespoon spicy brown mustard
4 cloves garlic, minced
1/2 teaspoon smoked paprika
1 teaspoon lemon juice
1/2 teaspoon Kosher salt
1/4 teaspoon freshly cracked black pepper
1 red onion, sliced pole-to-pole
1 bunch kale, with ribs removed

Dressing Ingredients:

4 tablespoons olive oil
1 tablespoon apple cider vinegar
1/4 teaspoon Kosher salt
1/8 teaspoon freshly cracked black pepper
1 teaspoon honey
1 tablespoon Dijon mustard
1/2 small shallot, minced

Toppings:

2 avocados, sliced
1/4 red cabbage, finely sliced
2 oz feta cheese, crumbled
12 cherry tomatoes, halved
1 tablespoon chives, chopped

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 the liquid has been absorbed and the quinoa is tender. Remove from heat and set aside.

2. MEANWHILE, PREHEAT THE OVEN TO 375 F. Prepare the salmon by rinsing and patting it dry.

3. MELT THE BUTTER, THEN WHISK IN THE HONEY, BROWN MUSTARD, GARLIC, PAPRIKA, LEMON JUICE, SALT, AND PEPPER. Place the salmon in the middle of a baking sheet, surrounded by the sliced onion. Slather the onion and salmon with the melted butter mixture. Roast for 10 minutes. Using tongs, toss in the kale. Continue to bake for 5-10 minutes until the salmon is cooked through, the onions are caramelized, and the kale is crispy. Remove from oven.

4. PREPARE THE DRESSING BY WHISKING ALL OF THE DRESSING INGREDIENTS TOGETHER IN A SMALL BOWL, OR WIDE-MOUTHED JAR. Drizzle half the dressing on the cooked quinoa, and toss until the grains are evenly coated.

5. WITH THE QUINOA AS THE BASE LAYER, ADD THE BAKED SALMON, KALE, AND ONIONS ON TOP. Drizzle with the remaining dressing. Generously garnish with the avocado, red cabbage, feta, tomatoes, and chives. Sprinkle with additional salt and pepper to taste.

Rice and Bean Stuffed Bell Peppers with Green Chile Queso

Creamy pinto beans and flavorful rice are scooped into peppers and baked into convenient portions in this stuffed bell pepper recipe. Spicy, creamy green chile queso is slathered on top for extra flavor. Garnished with cilantro and lime, and served with chips, this meal is sure to satisfy!

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Rice and Bean Stuffed Bell Peppers with Green Chile Queso
Serves 4 - 6

Stuffed Pepper Ingredients:

1 tablespoon unsalted butter
1 cup uncooked white rice
2-3/4 cups vegetable stock, divided
1/4 cup cilantro, finely minced
1 lime, zested and juiced
2 tablespoons extra virgin olive oil, divided
4 bell peppers (red, yellow, green, or orange)
3 cloves garlic, minced
1 medium yellow onion, diced
2 tablespoons tomato paste
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
1/2 teaspoon Kosher salt
1/8 teaspoon pepper
1 can (15 oz) pinto beans, drained and rinsed
1 cup frozen corn, thawed

Chile Queso Ingredients:

1 tablespoon butter
1 clove garlic, minced
1 tablespoon flour
1 serrano pepper, minced (seeds and ribs removed)
1 can (4 oz) green chiles, drained
1/4 teaspoon Kosher salt
1 cup half-n-half
8 oz white cheddar cheese, grated
6 oz Monterey jack cheese, grated

Serve with:

cilantro, lime wedges, chips

Directions:

1. In a medium-sized saucepan with a lid, melt the butter over low heat. Sauté the rice for 3-5 minutes until it begins to smell nutty and looks slightly toasted.

2. Add 2-1/4 cups of the vegetable broth to the pan with the rice. Cover, and bring to a rolling boil. Once boiling, turn theheat to low and simmer for 15-20 minutes, or until the rice grains become tender and the liquid has been absorbed. Remove the pan from the heat and stir in the cilantro and lime zest and juice. Cover to keep warm, and set aside.

3. Meanwhile, preheat the oven to 350 F. Wash, dry, and halve the peppers. Remove the seeds and the white membranes.

4. Place the peppers, cut side down, in a 9 x 13 baking dish, brush them with1 tablespoon olive oil and bake for 15-20 minutes until they have softened. Remove from the oven and set aside.

5. Meanwhile in a lidded saucepan over medium heat, heat 1 tablespoon olive oil. Cook the garlic and onion, stirring occasionally until softened, about 5-7 minutes. Stir in the tomato paste, cumin, smoked paprika, salt, and pepper and continue to cook for an additional 2-3 minutes, and until fragrant. Add the pinto beans, the remaining 1/2 cup of stock, and the corn. Cover, and simmer for about 5 minutes to allow the flavors to combine. Remove from heat.

6. Stir the rice into the bean mixture until combined, then scoop the mix into the peppers filling them as much as possible. Cover the dish will aluminum foil and bake for about 10-15 minutes.

7. Meanwhile, make the chile queso. In a saucepan, heat the butter. Add 1 clove garlic and cook for 2-3 minutes, or until fragrant. Sprinkle in the flour and cook, stirring for another 2-3 minutes until the flour is incorporated. Add the serrano pepper and cook until softened, another 2-3 minutes. Add the green chiles and the salt; cook for another minute. Add the half-n- half. Gradually stir in the grated cheeses, a little at a time, until all of the cheeses are melted. Keep the queso warm until the peppers are ready. Drizzle the queso on top of the peppers just before serving. Serve any extra queso on the side with chips. Eat immediately!

A Classic Lasagna

Make our delicious lasagna recipe! Layers of savory goodness feature a rich meat sauce, a creamy ricotta and Parmesan mixture, a smoky layer of sliced ham, and a generous topping of bubbly Parmesan cheese on top. Every bite is a symphony of flavors, making this comforting classic a must-make this holiday season!

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A Classic Lasagna
Serves 8-12

Ingredients:

MEAT SAUCE:

1 onion, finely minced in a food processor
2 stalks celery, finely minced in a food processor
2 small carrots or one large carrot, finely minced in a food processor
4 cloves garlic, finely minced in a food processor
2 tablespoons butter
1 tablespoon olive oil
1/2 pound ground beef
1/2 pound ground sweet Italian pork sausage
1 can (28 oz) crushed tomatoes
6 oz tomato paste
1/2 cup red wine
2 teaspoons dried basil
2 teaspoons dried oregano
2 bay leaves
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

RICOTTA FILLING LAYER:

15 ounces ricotta cheese
1/2 cup milk
1-1/2 cups grated Parmesan cheese

PASTA:

1 to 2 boxes of 9 ounce lasagna no-boil pasta sheets (we used 1-1/2 boxes)

HAM:

5 slices of thinly sliced ham

CHEESE:

4-5 cups grated Parmesan cheese

Directions:

1. Make the Meat Sauce: Quickly pulse the onion, celery, carrot, and garlic using a food processor until very finely minced.

2. Sauté the minced onion, celery, carrot, and garlic in 2 tablespoons of butter and 1 tablespoon olive oil. Cook until the vegetables are softened and translucent.

3. Add the ground beef and sweet Italian sausage. Cook the meat until thoroughly done and well browned. Use a “chopstir” tool or wooden spoon to break up the meat into a very fine texture as it cooks.

4. Add the crushed tomatoes and tomato paste. Stir to combine. Add the red wine, basil, oregano, bay leaves, and salt and pepper. Bring the sauce to a simmer.

5. Cover and simmer for 45 minutes to 2 hours or until the sauce is flavorful and thickened. If the sauce appears too runny, continue to simmer with the lid off until the sauce becomes thicker. Taste, and adjust the seasonings as needed. A robust sauce is ideal for a flavorful lasagna.(Remove the bay leaves just prior to using the sauce).

6. Mix the Ricotta Filling: In a separate bowl, whisk the ricotta cheese with the milk and Parmesan cheese until well combined.

7. Assemble the Lasagna: Spoon a thin layer of the red meat sauce in the bottom of a large roasting pan. Place a single layer of lasagna sheets on the bottomof the pan.

8. Add a layer of meat sauce on top of the lasagna sheets. Then add a layer of the ricotta filling. Top this with a sprinkle of Parmesan cheese. Make another lasagna sheet layer followed by the meat sauce. Then, on this round only, add a thin layer of sliced ham across the whole pan. Top the ham with a ricotta layer and a sprinkle of Parmesan. Keep repeating the layers of lasagna sheets, meat sauce, ricotta, and Parmesan until you reach within 1/2” of the top of the pan. Finish the assembly process with a lasagna sheet layer generously covered with more sauce and Parmesan cheese.

9. Cover the assembled lasagna securely with aluminum foil.

10. Preheat the oven to 375 F. Bake for 45-50 minutes, or until the lasagna is hot and bubbly. Remove the aluminum foil from the top for the last 10-15 minutes. If needed, broil until the top cheese is perfectly golden brown.

11. Let the lasagna rest for about 10-15 minutes after removing from the oven to allow the layers to set.

12. Cut and serve warm.

Beef Tenderloin with Béarnaise Sauce

Celebrate the holiday season with a perfectly seared and roasted beef tenderloin! Complete the experience with a flavorful Béarnaise sauce. Béarnaise sauce can be a bit tricky to get just right, but we’ve provided all the steps and tips for success! The fabulous flavor combination will be worth the effort, we promise!

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Beef Tenderloin with Béarnaise Sauce
Serves 6

Ingredients for the Tenderloin:

1 (2-3 lb) beef tenderloin roast
Kosher salt (1/2 teaspoon per pound of beef)
Freshly ground black pepper (1/4 teaspoon per pound of beef)
2 tablespoons vegetable oil

Ingredients for the Béarnaise Sauce:

1/2 cup (1 stick) butter, clarified
1/4 cup white wine vinegar
1/4 cup dry white wine
2 tablespoons shallots, very finely diced
2 tablespoons fresh tarragon, finely minced, and divided
1/2 teaspoon black pepper, coarsely cracked
4 large egg yolks, room temperature
1 tablespoon cold water
1 teaspoon parsley, finely minced
Additional salt and black pepper, to taste
1 teaspoon fresh lemon juice
1 teaspoon of water, if needed to thin the sauce

Directions:

1. Bring the beef to room temperature for about 20-30 minutes prior to roasting. Meanwhile, preheatthe oven to 400 F.

2. Tie the beef tenderloin with butcher's twine to ensure even roasting. Generously season the beef all over with the Kosher salt, and pepper.

3. In a large, heavy-bottomed Dutch oven or braiser, heat the vegetable oil. Once the oil is hot, sear the beef on all sides until well-browned.

4. Prepare a roasting pan by placing a wire cooling rack over a roasting pan or sheet pan. Place the seared beef on top of the wire rack.

5. Roast in the oven for about 30-35 minutes or until the internal temperature reaches 120 F for rare or 130 F for medium rare.

6. While the tenderloin roasts, prepare the Béarnaise sauce. Start by clarifying the butter. In a small saucepan, melt the butter over low to medium heat until fully melted. As it cooks, it will separate -- foam on top, clarified butter in the middle, and milk solids at the bottom. Remove the foam with a spoon or ladle and discard. Pour the clarified butter into a heatproof container, leaving behind the milk solids. Optionally, strain the clarified butter through a fine mesh strainer to remove any remaining solids. Set the clarified butter aside.

7. In a saucepan, add the white wine vinegar, white wine, finely diced shallots, and 1 tablespoon of the minced tarragon, and the coarsely ground pepper. Simmer this mixture over medium heat until it is reduced down to about 2 tablespoons of liquid. Check frequently; the liquid will reduce more quickly as it nears the end. Traditionally, the shallots and tarragon would be strained out at this point, but since they are finely diced we chose to keep them in our final sauce.

8. Working carefully over a medium-low heat, add the egg yolks, 1 tablespoon of water,and whisk vigorously. Work carefully so that the heat doesn't scramble the eggs. Remove the pan from the heat,as needed, if it's getting too hot. Whisk the egg yolks vigorouslyuntil they begin to thicken and the sauce doubles in volume.

9. Once the egg yolks begin to thicken and look about doubled in size, remove from the heat completely before whisking in the butter. Very gradually drizzle in the clarified butter at a very slow pace while continuing to whisk constantly. The adding of the butter should be done very slowly to help emulsify the sauce while whisking continuously. The sauce should stay thick and appear almost like mayonnaise in its consistency.

10. Once all of the butter is added, season the sauce with a pinch of salt. Add the remaining 1 tablespoon of minced tarragon and parsley. If the sauce needs more brightness, add a squeeze of lemon juice, adjusting to your flavor preference. If it's too thick, add a little of cold water, in order to thin the sauce slightly.

11. While finishing the sauce, let the roast rest on a cutting board for about 10 minutes to allow the juices to reabsorb and distribute throughout the meat. Slice the beef and serve immediately with the warm sauce.

Roasted Carrots with Pistachios, Pomegranate, Parsley, and a Spicy Crema

Sweet. savory, nutty, and creamy! This side dish pairs well with almost any main course. Earthy carrots are peeled then roasted until their edges are slightly sticky and caramelized. When served, the carrots are topped with a drizzle of cool, spicy crema, crunchy pistachios, juicy pomegranate arils, and fresh parsley. The combination of ingredients offers enhanced flavors and textures, and pushes this dish over the top!

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Roasted Carrots with Pistachios, Pomegranate, Parsley, and a Spicy Crema
Serves 4

Roasted Carrot Ingredients:

1 lb carrots, peeled, halved or quartered lengthwise to create thin sections
2 tablespoons butter, melted
2 tablespoons olive oil
3 cloves garlic, minced
1/4 teaspoon Kosher salt
1/8 teaspoon freshly cracked black pepper
1/4 teaspoon cumin
1/4 teaspoon turmeric

Spicy Crema Ingredients:

1/2 cup sour cream
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, minced
1 tablespoon fresh dill
1/4 teaspoon cayenne
Zest of one lemon
1 tablespoon lemon juice

Toppings:

Pistachios, toasted
Pomegranate arils
Parsley, chopped

Directions:

1. Preheat the oven to 375 F.

2. In a large bowl, toss the prepped carrots with the melted butter, olive oil, garlic, salt, pepper, cumin, and turmeric until coated. Spread the carrots evenly on a rimmed baking sheet. Scrape any remaining seasonings out of the bowl and scatter on top of the carrots.

3. Roast for 20-25 minutes, until the carrots are tender and slightly caramelized on the edges.

4. While the carrots are roasting, whisk all of the crema ingredients together in a bowl.

5. Plate the roasted carrots on a serving platter. Generously spoon the crema over the carrots. Sprinkle with the pistachios, pomegranates, and parsley.

Cheesy Stuffed Shells in a Creamy Tomato Mushroom Sauce

Bring delicious aromas and tastes to your table with stuffed shells and cheese! Large pasta shells, cooked to al dente, are stuffed with a heaping spoonful of seasoned ricotta and parmesan. Nestled in a bed of creamy, tomato mushroom sauce and topped with fresh herbs, this hearty and flavor-packed dish is on the menu tonight.

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Cheesy Stuffed Shells in a Creamy Tomato Mushroom Sauce
Serves 8 - 10

Ingredients:

3 tablespoons butter
6 cloves garlic, minced
2 lbs fresh mushrooms - a mix of Chanterelle, trumpet, or shiitake, very finely chopped
1/2 teaspoon Kosher salt
1/4 teaspoon freshly cracked black pepper
1 can (28 oz) crushed tomatoes
1 cup heavy cream, divided
2 cups (16 oz) full fat ricotta
1 cup parmesan cheese, grated
Zest of one lemon
1 tablespoon chives, finely chopped
1 small shallot, finely chopped
1 package (12-ounces) of conchiglioni pasta
1 tablespoon olive oil
8 oz burrata, torn into small pieces
1 cup fresh parsley, chopped
1/4 cup fresh tarragon leaves, chopped
1/2 cup fresh basil, chopped

Directions:

1. In a large saucepan, over medium-low heat, melt the butter. Add the garlic and sauté until soft and fragrant, about 2-3 minutes.

2. Add the finely chopped mushrooms and season with the salt and pepper. Cook on low for 30-35 minutes. Stir every so often until the moisture has completely evaporated, the volume has reduced significantly, and the mushrooms have started to get brown and a little crispy.

3. Add the crushed tomatoes. Simmer on low for 5-10 minutes allowing the flavors to combine. Season with additional salt and pepper. Stir in 3/4 cup of the cream and set aside.

4. Meanwhile, in a medium bowl, combine the ricotta, parmesan, remaining (1/4 cup) cream, lemon zest, chives, and shallot. Season with additional salt and pepper. Set aside.

5. In a large pot of boiling salted water, cook the shells until just al dente. Strain and spread the pasta shells out on a rimmed baking sheet. Drizzle them with olive oil and toss to keep the shells from sticking together.

6. Use a spoon to stuff the shells with the ricotta and parmesan mixture.

7. Lightly coat the bottom of a 9" x 13" baking dish with olive oil followed by about 3/4 of the tomato mushroom sauce. Place the shells in the dish so they are nice and snug. Fill any gaps and edges with the remaining sauce, followed by the torn burrata. Season with additional salt and pepper.

8. Preheat the oven to 400 F. Cover the shells with foil and bake until cheese is melted and the rest of the ingredients are hot, roughly 10 minutes. Remove the foil and bake until the sauce is bubbling and the cheese begins to slightly brown at the edges, about 25-30 minutes.

9. Garnish with the parsley, tarragon, and basil. Serve hot.

Corn, Leek, and Potato Soup with Green Onions, Cheese, and Crispy Bacon

This hot, creamy potato soup is the definition of comfort food! Finely chopped leeks are slowly sautéed in bacon fat, diced potatoes are gently cooked in chicken stock, and sweet, juicy corn is added to brighten this simple, yet rich, all around pleasing soup. Perfect for autumn lunches or suppers!

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Corn, Leek, and Potato Soup with Green Onions, Cheese, and Crispy Bacon
Serves 6 - 8

Ingredients:

4 - 5 strips of bacon
3 leeks, finely diced
2 cloves garlic, minced
2 tablespoon butter
8 - 10 Yukon gold potatoes, diced into 1/2" cubes
2 - 3 bay leaves
6 cups chicken broth
1 cup water
1/4 teaspoon thyme
1 teaspoon Kosher salt
1/4 teaspoon black pepper
1 lb frozen corn
1-1/2 cups half-and-half

Garnish:

1 cup sharp cheddar cheese, grated
1/2 cup green onions, thinly sliced

Directions:

1. Fry the bacon ina Dutch oven or large soup pot. When at the crispy stage, remove and drain on a paper towel. Set aside until it’s time to garnish the soup. Remove from the pot all but two tablespoons of bacon grease.

2. Add the diced leeks to the pot and sauté until they begin to turn translucent. Add the garlic and butter and continue to sauté another 2-3 minutes until the garlic is fragrant.

3. Add the diced potatoes, bay leaves, chicken broth, water, thyme, salt, and pepper. Bring the soup to a boil. Gently boil until the potatoes are fork tender, about 15 minutes.

4. Add the frozen corn, and stir in the half-and-half. Bring the soup back to a simmer. Season with additional salt and pepper to taste.

5. Crumble the bacon into small pieces, and serve as a garnish along with the grated cheese and sliced green onions. Serve hot, and enjoy!

Slow Cooker Pot Roast with Carrots and Onions

Craving comfort food? Look no further than a mouthwatering pot roast! Start with a few simple prep steps that will add considerable flavor to the final dish, then put the slow cooker to work. The result is a tender, delicious meal with enticing aromas. A classic beef gravy ties all of the savory flavors together in a meal that over delivers on satisfaction!

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Slow Cooker Pot Roast with Carrots and Onions
Serves about 4

Craving comfort food? Look no further than a mouthwatering pot roast! Start with a few simple prep steps that will add considerable flavor to the final dish, then put the slow cooker to work. The result is a tender, delicious meal with enticing aromas. A classic beef gravy ties all of the savory flavors together in a meal that over delivers on satisfaction!

Ingredients:

1 beef chuck roast (2-1/2 to 3 pounds)
2 tablespoons olive oil
2 tablespoons butter
2 large yellow onions, one sliced pole-to-pole, and one chopped into one to two inch chunks
3 whole cloves of garlic, peeled and smashed
2 cups beef stock
1 tablespoon beef bouillon base (we used Better than Bouillon Roasted Beef Base)
1 teaspoon Worcestershire sauce
1 cup red wine
4 sprigs fresh parsley
4-6 large carrots, sliced on the bias

Roast Rub Ingredients:

2 tablespoons paprika
1 tablespoon Kosher salt
2 teaspoons dried rosemary
2 teaspoons dried thyme
2 teaspoons granulated garlic
1 teaspoon freshly ground pepper

Pot Roast Gravy Ingredients:
2 cups pan drippings (fat separated out)
1 cup additional beef stock, if needed
2 tablespoons butter, softened
2 tablespoons flour
Salt and pepper, to taste

Directions:

1. Mix all of the roast rub spices and herbs together in a small dish.

2. Prepare the roast by trimming away any extra fat on the perimeter, and patting the roast dry. Generously sprinkle with the spice rub on both sides. In a large, enameled cast iron braiser or Dutch oven, heat the olive oil and butter until hot and shimmering. Sear the roast on both sides until browned and crusted. Set aside on a plate until ready to start the slow cooker.

3. Add the sliced onions, (reserving the chopped onions for later), to the same pan used to sear the roast, and stir while gathering the seared bits of beef and spices from the pan. Cook until the onions begin to turn translucent. Add the smashed garlic cloves and cook for a few more minutes. Deglaze the pan with the beef stock and beef bouillon base. Stir until the base is dissolved. Add the Worcestershire sauce.

4. Pour the sliced onion and broth mixture into the slow cooker. Add the red wine and chopped onion, then place the seared beef on top. Nestle in a few sprigs of fresh parsley and cover. Cook on the high setting for 4 to 5-1/2 hours, or until the beef is fork tender. Alternatively, cook on the low setting for 6 to 8 hours, or until tender.

5. When half of the time remains, add the sliced carrots to the slow cooker and continue cooking.

6. Once the meat is fork tender, and easily pulls apart, move the roast to a platter and loosely tent with aluminum foil. With a slotted spoon, remove the carrots and onions and place in a serving dish.

7. Prepare the gravy. Use a gravy separator to remove the excess fat from the slow cooker liquids. Add an additional cup of beef stock or, enough additional stock to make a total of 3 cups of liquid. In a sauce pan, bring the liquid to a simmer; reduce by half leaving approximately 1-1/2 cups of liquid. While the liquid simmers down, massage the softened butter and flour together into a paste making a beurre manie; form 4 small balls. (This step ensures that the gravy will be lump-free). Once the liquid has been reduced, add one flour-butter ball at a time to the simmering pan juices. Whisk continuously until the gravy thickens. Season with salt and pepper, to taste.

8. Serve the roast and veggies with the gravy and a hearty scoop of mashed potatoes. Enjoy!