Grilled Flatbread

Meat and veggies aren't the only thing to make on the grill -- try something new with our grilled flatbread! Puffy, with a delightful crackle on the exterior, grilled flatbread is different from a traditional pizza crust, but no less delicious. For this recipe, we’ve topped our flatbread with melty mozzarella, spicy garlic, and piled it high with fresh-from-the-garden salad.

Grilled Flatbread - with an Arugula, Tomato, & Basil Salad
Serves 2

Flatbread Ingredients:
1 cup lukewarm water
1 packet instant yeast
1 teaspoon honey
1 teaspoon Kosher salt
2-1/2 cups all-purpose flour, plus more for dusting and kneading
1 tablespoon olive oil, plus 1 tbsp olive oil for brushing crust
2 cloves garlic, thinly sliced
4-6 ounces fresh mozzarella cheese, thinly sliced

Salad Topping Ingredients:
4 cups arugula, washed
1/4 cup shaved Parmesan Reggiano
10 oz ripe cherry tomatoes, halved
1/2 small red onion, thinly sliced
6 leaves fresh basil, sliced chiffonade style

Salad Dressing Ingredients:
1 tablespoon freshly squeezed lemon juice
1/2 shallot, minced
3 tablespoons olive oil
1/2 tablespoon balsamic vinegar
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper

Directions:
1. Prepare the dough. Add the yeast to warm water, and proof for 2 minutes (until a few bubbles begin to appear). Then add in the olive oil, honey, salt, and one cup of the flour. Mix together, and then slowly add in the remaining flour; mix until a rough dough ball is formed. Transfer the dough to a floured surface. With the heel of your hand, knead the dough, adding flour as necessary to keep it from sticking. Knead until the dough turns into a smooth ball; place in an oiled bowl. Cover the bowl with a towel and let rise at room temperature until doubled in size, about 1 hour.

2. Meanwhile, prep the salad ingredients. Wash the arugula, shave the Parmesan, halve the tomatoes, and finely slice the red onion. Chiffonade the basil by stacking individual basil leaves, rolling them all together, then thinly slice them into ribbons.

3. whisk together the salad dressing ingredients. Cover and refrigerate.

4. Once the dough has doubled in size, prepare a direct/indirect grill, with high heat on one side.

5. Divide the dough into 2 equal portions. On a floured surface, pat each piece into a circle, about 12" in diameter. Prepare 2 parchment-lined baking sheets. Brush the parchment with a little olive oil, then place the two crusts on the parchment. Brush the top of the crusts with a little more olive oil.

6.Once the grill is hot, work quickly to grill the dough. Use the parchment paper to lift the crust, turn it over onto the grill and remove the parchment from the top of the dough. Close the lid and grill the dough for 4-5 minutes until dough begins to flu and brown slightly. Then, carefully use long tongs or a large grill spatula, flip the dough and place over indirect heat.

7. Brush the grilled side of the crust with olive oil, sprinkle with the garlic and fresh mozzarella slices. Cover and grill for another 5-10 minutes, or until the cheese has melted. Watch closely and check often to make sure the flatbread doesn't burn. Remove the cheesy flatbread from the grill and get ready to top it with the salad.

8. In a large bowl, use tongs to toss the salad in the dressing until coated. Top the grilled flatbread with the salad, sprinkle with additional salt and pepper and enjoy immediately.

Sweet Corn Carbonara

We know that a classic pasta carbonara, made with very distinct ingredients, is nearly a sacred dish in Rome. However, we couldn't help riffing on the original with a summery flare! Our recipe substitutes bacon for traditional guanciale and features the addition of summer sweet corn, and basil fresh from the garden. We hope you enjoy this easy and delicious summer dinner as much as we did!

Bucatini alla Carbonara with Grilled Corn, Bacon, & Basil
Serves 4

Ingredients:
12 oz bucatini
6 slices thick-cut bacon
4 ears sweet corn, grilled and kernels removed from the cob
1/3 cup pecorino romano, finely grated
2/3 cup parmesan, finely grated
2 whole eggs
3 egg yolks
10 leaves fresh basil, chiffonade cut
1/2 teaspoon freshly ground pepper

Directions:
1. Preheat the grill and grill the corn cobs on direct heat, turning until slightly charred about 3-4 minutes per side. Once the corn has cooled, remove the kernels from the cob using a corn stripping tool. Wash and thinly chiffonade the basil.

2. Meanwhile, cook the bacon in a large skillet. Once the bacon has cooked, let it cool on a paper towel-lined plate. Once it's cooled, slice or crumble into bite-sized pieces. Discard the excess bacon grease, leaving about 1 tablespoon in the skillet.

3. In a medium bowl, combine the whole eggs and the egg yolks. Whisk together. Mix in the finely grated pecorino romano, parmesan cheese, and freshly ground pepper to the eggs. Whisk the mixture until well-combined and set aside.

4. Cook the bucatini according to the package instructions in a large pot of well-salted water until al dente. Reserve at least 1 cup of pasta water for finishing the sauce.

5. In the large skillet, immediately mix the hot pasta with the egg mixture and about 1/2 to 1 cup of the reserved pasta water. Stir the pasta together with tongs until the noodles are coated and a silky sauce is formed.

6. Add the cooked bacon and grilled corn to the coated noodles. Stir until combined. Serve immediately with a garnish of basil and extra cheese, as desired. Enjoy!

Key Lime Pie

A true summer classic, tart and sweet Key Lime Pie is one of our favorite desserts! For our version, we’ve used a classic graham cracker crust filled with a surprisingly simple custard made of key lime juice, key lime zest, eggs, and sweetened condensed milk. The creamy, smooth filling is topped with a generous amount of whipped coconut cream to double down on the tropical flavors of this wonderful treat.

Key Lime Pie with Whipped Coconut Cream
Makes one 9" pie

Pie Filling:
2 cans (14 oz each sweetened condensed milk
7 large egg yolks, beaten
3/4 cup freshly squeezed key lime juice
1 tablespoon key lime zest

Coconut Whipped Cream:
1 cup cold whipping cream
1/3 cup coconut cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Toasted Coconut Graham Cracker Crust:
1 -1/4 cup graham cracker crumbs
2 tablespoons sweetened coconut flakes, toasted
2 tablespoons granulated sugar
1 tablespoon brown sugar
6 tablespoons butter, melted
Pinch of salt

Garnish:
Key lime zest, lime slices, and/or toasted coconut

Directions:
1. Prepare the key lime pie filling by whisking together the sweetened condensed milk, egg yolks, key lime juice, and key lime zest until smooth. Cover with plastic wrap and let the mixture rest and thicken at room temperature for about 20 minutes.

2. Meanwhile, preheat the oven to 325° F. In a food processor, pulse the graham crackers and toasted coconut flakes until they are ground into fine crumbs. Pour the crumb mixture into a medium bowl and stir in the sugar and salt until evenly incorporated. Add the butter and mix the ingredients until they are fully incorporated. The mixture will be slightly wet and sandy. Press the mixture into the bottom and sides of a greased pie pan. Bake in the preheated oven for 12 minutes. Remove and cool the pie crust slightly on a cooling rack.

3. Pour the filling into the warm crust and bake the pie until set, about 25-35 minutes, until pie is firm to the touch but the center is slightly jiggly (it will continue to set as it cools). Cool on a cooling rack for 1-2 hours and then refrigerate for an additional 2 hours or overnight.

4. Once the pie has chilled, prepare the coconut whipped cream. In a stand mixer with the whisk attachment, pour the cold whipping cream, coconut cream, powdered sugar, and vanilla extract into a chilled bowl, and beat on high until stiff peaks form, about 3 minutes. Top the key lime pie with the whipped cream, lime slices, lime zest, and toasted coconut. Serve immediately.

Mediterranean Party Platter

This Mediterranean party platter is all you need for a delightful dining experience, al fresco, this summer. Try our fail-proof tip for the creamiest hummus that features an extra flavor boost from roasted garlic cloves and sesame oil. Add homemade grilled pita bread and fresh veggies for a very tasty, shared summertime table.

Mediterranean Party Platter

Homemade Pita Bread:
1 cup warm water
1 packet active yeast, or 2-1/4 teaspoons
2-1/2 to 3 cups flour
1 teaspoon Kosher salt
1/2 teaspoon sugar
2 tablespoons olive oil, plus extra for oiling bowl

Directions:
1. In the bowl of a stand mixer, pour in the warm water and sprinkle the yeast on top. Allow the yeast to hydrate and bloom by leaving undisturbed for 2-3 minutes.

2. Add one cup of flour and the sugar to the yeast and water. Mix on low speed with the paddle attachment for about 1 minute or until evenly combined. Let the beginning batter stand for about 20 minutes for further yeast development.

3. After this rest, many bubbles will have formed. Add the salt and olive oil to the batter. On low speed, slowly add an additional 1-1/2 cups of the flour.

4. Continue to mix and add 2-4 tablespoons of additional flour until a soft dough ball has formed. The dough should be "springy," and not too sticky.

5. Remove the dough from the mixer and knead on a lightly floured surface until the dough forms a nice, well-rounded ball.

6. Clean the mixing bowl, then drizzle a little olive oil and coat the inside of the bowl. Place the dough into the bowl, turn it to coat all surfaces with the olive oil. Cover, and let rise for 2 hours or until doubled in size.

7. Remove the risen dough from the bowl, and pat into a flat disk. Divide the disk into 8 equal sections with a dough cutter or large chef's knife.

8. Form each section into its own small ball by folding the dough until a neat ball has been formed.

9. Place the 8 individual balls on a lightly floured surface and cover with plastic wrap for 30 minutes and let rise again.

10. Once the individual dough balls have risen, remove a single ball and gently roll into a 8” circle, or until the dough is about 1/4” thick.

11. Preheat a well-oiled cast-iron grill pan on the stovetop over medium-high heat.

12. Place the rolled out dough pieces in the heated pan, and watch it puff up. Turn until each side is slightly golden, about 3 minutes per side. Cut into wedges and serve with roasted garlic hummus.

Roasted Garlic and Sesame Hummus:
1 can (15 oz) chickpeas, rinsed and drained
3/4 teaspoon baking soda
1/4 cup, plus 1 tablespoon fresh lemon juice (about 1 large lemon)
1/4 cup, olive oil
1/2 cup tahini
1/2 teaspoon Kosher salt
1/2 teaspoon toasted sesame oil
1 small clove fresh garlic, finely minced
5 cloves roasted garlic

Garnish:
Sumac
Toasted Sesame seeds
Fresh parsley, chopped
Olive oil, for drizzling

Directions:
1. In a medium pot, add the chickpeas and baking soda. Cover the chickpeas with an 2-3 inches of water and cook over high heat, bringing the water to a rolling boil. Slightly reduce the heat and keep the chickpeas cooking over a low boil for 20-30 minutes until they are very soft and their skins are falling off. Strain and rinse chickpeas in cold water, shifting and turning them to risen off any baking soda residue. Continue to rinse under cold water until chickpeas are back to room temperature.

2. In a large food processor blend the cooked chickpeas until smooth.

3. Drizzle in the lemon juice, olive oil, tahini, Kosher salt, sesame oil, garlic, and roasted garlic. Blend until smooth, scraping down the sides as needed.

4. Garnish sumac, toasted sesame seeds, fresh parsley, and a healthy splash of olive oil. Serve with pita bread, olives, cucumbers, tomatoes, peppers, snap peas, and marinated feta cheese. Store leftover hummus in an airtight container in the refrigerator for up to 5 days.

Marinated Flank Steak

Treat Dad to delicious steak from the grill! Perfectly grilled meat is a great way to anchor a celebration meal! Our version of tender flank steak is filled with savory flavors from the marinade and grilling process itself. The steak is further enhanced with the fresh herbal flavors of a tantalizing chimichurri sauce, and the bursting freshness of blistered cherry tomatoes.

Marinated Flank Steak With Chimichurri & Blistered Cherry Tomatoes
Serves 4

Ingredients:
1 (2 lb) flank steak
8 oz cherry tomatoes

For the Marinade:
2 tablespoons olive oil
2 teaspoons Worcestershire sauce
1/4 cup soy sauce
1 small lime, juiced (about 1/8 cup)
1 tablespoon honey
1 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
1 teaspoon chili powder
1/2 teaspoon garlic powder

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

Directions:
1. WHISK THE MARINADE ingredients together until combined, and then pour over the flank steak. Chill and marinate in a sealed container or bag for 1 hour, or up to overnight. Allow the steak to come to room temperature for about 20 minutes prior to grilling.

2. PREPARE THE CHIMICHURRI SAUCE. In a powerful blender or food processor, combine all of the chimichurri ingredients and pulse until well combined but still with some texture to the sauce. Set aside until ready to serve with the cooked steak.

3. GRILL THE STEAK! Fire up the grill, preheat the grill to high. Place the steak on the grill, and cook for 3-4 minutes, flip once, and cook for another 3-4 minutes. Continue grilling and flipping until the internal temperature reaches 135°F for medium-rare.

4. REMOVE THE STEAK FROM THE GRILL, and let it rest for 10 minutes to let the juices set and reabsorb.

5. WHILE THE STEAK RESTS, PREPARE THE BLISTERED CHERRY TOMATOES. Toss the tomatoes in 1 tablespoon of olive oil. In a cast iron skillet on the stovetop or in a grill basket on the grill, cook the cherry tomatoes. Sear and toss until the tomatoes begin to blister, and just begin to crack open. Remove from the heat.

6. When ready to serve, cut the steak into thin strips slicing against the grain.

7. Serve with a generous spoonful of chimichurri sauce and several blistered cherry tomatoes.

Spicy Tuna Bowl

We love food that tastes good and looks good too! Poke (pronounced poh-KAY) means 'to cut crosswise into pieces' — so sharpen your knives! Poke is a common Hawaiian dish, brought to the islands by early Polynesian settlers. This recipe highlights the fresh flavors of jewel-like raw ahi tuna. Also known as yellowfin tuna, the freshness and quality of the fish are key to this dish, so make sure to find high-quality, sushi-grade tuna, and plan to prepare the poke bowls the same day you purchase the fish for maximum flavor!

Spicy Tuna Poke Bowl
Makes 2 bowls

Tuna Marinade Ingredients:
1 teaspoon minced shallot
2 tablespoons soy sauce
1 teaspoon mirin
1/4 teaspoon cayenne
1 teaspoon crushed seaweed (nori)
1 teaspoon sesame oil
1/2 pound sushi grade ahi tuna, cut into 1/2" cubes

Sushi Rice Ingredients:
1 cup white sushi rice
1 cup water
1 tablespoon rice vinegar
1 teaspoon white sugar
1 teaspoon salt

Spicy Mayo Ingredients:
3 tablespoons full fat mayo
2 tablespoons sriracha
1 teaspoon freshly squeezed lemon juice

Bowl Ingredients:
1/2 English cucumber, peeled and diced into 1/2" cubes
1 avocado, sliced
3 green onions, cut on the bias
1 teaspoon black sesame seeds
1 teaspoon sesame seeds
Seaweed (nori), cut into strips
Pickled ginger (optional)

Directions:
1. Combine all of the marinade ingredients except for the tuna in a large bowl. Whisk to incorporate. Add the cubed tuna to the marinade and gently toss the fish in the marinade to coat. Cover and refrigerate for 60 minutes.

2. Meanwhile, prepare the rice. Rinse the rice in a colander until the milky water runs clear. Combine rice and water in a medium saucepan, cover, and bring to a boil. Once boiling, reduce the heat to low and cook for an additional 15 minutes, until the rice is soft and fluy and the water has been absorbed. Remove from heat and cool until the rice is warm, but not hot.

3. While the rice is cooling, combine the vinegar, sugar, and salt in a small saucepan and bring to a simmer until the salt and sugar have dissolved, about 2 minutes. Remove from heat and carefully stir the vinegar into the rice.

4. Combine the spicy mayo ingredients in a bowl, and whisk to incorporate.

5. Assemble the poke bowls by layering the rice on the bottom of a shallow bowl, then adding a portion of marinated tuna next to the cucumber, avocado, green onion, and nori. Drizzle with the spicy mayo, sprinkle with the sesame seeds, and serve with pickled ginger if desired.

Grilled Chicken Sandwiches

Enjoy a fully loaded grilled chicken sandwich! Perfectly grilled, juicy chicken is layered with elements of sweet, salty, tangy, and savory that will delight the senses. You won't believe how easily it comes together!

Grilled Chicken Sandwiches
Serves 4

Chicken and the Rub:
2 boneless chicken breasts, sliced in half
2 tablespoons olive oil
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1 teaspoon sugar

Sandwich Ingredients:
4 buns
4 tablespoons butter for buns
4 slices pepper jack cheese
1 avocado, sliced
1 ripe mango, sliced
4 ounces spinach
1/4 red onion, thinly sliced
BBQ sauce

Directions:
1. In a large bowl drizzle the chicken with the olive oil, and then rub with the spices (Kosher salt, pepper, cumin, garlic powder, paprika, and sugar) until well-coated on all sides. Preheat the grill.

2. Butter the buns on the inside of both the top and bottom, and prepare to grill by placing on a plate or platter to take out to the grill. Place the cheese on the side of the same plate, too.

3. Prepare the toppings for the sandwich. Halve, de-seed, peel, and slice the mango. Halve, pit, peel, and slice the avocado. Wash and spin dry the spinach leaves; remove stems as needed. Thinly slice the red onion.

4. Grill the chicken breast for 4-5 minutes and flip with grill tongs or metal spatula. Once the chicken breasts are almost done, place the cheese on top of each chicken breast, and allow the cheese to melt. Remove from the grill once the thickest part of the breast reaches 165 degrees F. Let the grilled breasts rest on a clean platter while grilling the buns.

5. Toast the buns on the grill until just golden brown.

6. Layer the toasted bun with a smear of BBQ Sauce, then add a layer of spinach leaves. Place the grilled chicken breast with melted cheese on top of the spinach. Add slices of avocado and mango, and top with slices of red onion. Drizzle more BBQ sauce on top. Finish the sandwich by capping it all with the top grilled bun. Enjoy!

Spring Roll Bowls

Craving fresh and flavorful? Crunchy, salty, sweet, colorful, and delicious -- our Spring Roll Bowls can satisfy them all! Great for lunch or dinner, this veggie-packed bowl delivers a healthy punch of flavor and goodness in an easy to assemble bowl. A rainbow of ingredients pair with marinated tofu and vermicelli noodles. It’s all topped with a bold and spicy peanut sauce that will tickle your taste buds!

Spring Roll Bowl with Spicy Peanut Sauce
Makes 4 servings

Tofu and Marinade Ingredients:
14 oz block firm or extra firm tofu
2 teaspoons soy sauce
1-1/2 tablespoons rice vinegar
2 teaspoons sesame oil
1/4 teaspoon black pepper
1/2 tablespoon sesame seeds

Bowl Filling Ingredients:
2 large carrots, or 4 small carrots peeled
1 red pepper
1 English cucumber
4 green onions, sliced
1 avocado, sliced
1/4 head red cabbage, sliced with a mandoline
1 cup edamame
8.8 oz vermicelli noodles (1 standard package)

Spicy Peanut Sauce Ingredients:
1 cup peanut butter
2 tablespoons chili garlic sauce
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 teaspoons sesame oil
3 tablespoons fresh lime juice
2 cloves garlic, minced
2 teaspoons ginger, grated
1 tablespoon brown sugar
2 tablespoons water, for thinning

Garnishes:
1/4 cup mint leaves
1/2 cup unsalted peanuts
Fresh cilantro leaves
Lime wedges

Directions:
1. Prepare the tofu. Drain the tofu and cut it in half down the length of the tofu block. Press the tofu between two paper towel-lined plates and use a large book or a heavy cutting board to gently press out any excess moisture. Let the tofu continue to press while preparing the other ingredients.

2. Prep the veggies. Cut the carrots and red pepper into matchsticks. Slice the cucumber, green onion, and avocado. Use a mandoline to finely shred the cabbage. Measure out the edamame.

3. Make the peanut sauce. Combine all of the peanut sauce ingredients together, except for the water, in a small bowl or measuring glass, and whisk to incorporate. Slowly whisk in the water one teaspoon at a time to thin the sauce until it is just able to be poured.

4. Place the vermicelli noodles in a bowl with very hot water, stir to separate. Cover for 15 minutes until noodles are softened and tender. Drain the noodles and run them under cool water. Set aside.

5. Cut the pressed tofu into 1/2" cubes. In a medium bowl whisk all of the the tofu marinade ingredients together, except for the sesame seeds, and then combine with the tofu. Gently and slowly toss the tofu in the marinade until the tofu is coated. Set aside for 10 minutes to let flavors incorporate into the tofu. Then sprinkle the tofu with the sesame seeds.

6. Assemble the bowls. Divide the cooked vermicelli noodles equally into four bowls. Top the noodles with the bowl filling ingredients and the tofu, sectioning the ingredients if desired. Drizzle with the peanut sauce and garnish with mint, peanuts, cilantro, and lime wedges.

Baked Salmon with Asparagus

Flaky salmon, spring asparagus, and bright lemon flavors come together in this beautiful sheet pan dinner for the whole family. This menu features minimal prep time, and renders tasty, heart-healthy rewards. Great for fast weeknight dinners, make this no-hassle, one-pan meal tonight!

Baked Salmon with Lemon & Asparagus
Serves 4

Ingredients:
1.5 lb. skin-on salmon fillet
1 large bunch of asparagus (roughly 20 spears)
2 cups snow peas, trimmed
1 shallot, finely sliced
1 small lemon, sliced into rounds

Garnishes:
Chives, chopped Sesame seeds

Garlic Ginger Sauce:
6 cloves garlic, minced
1 lemon, zested and juiced (about 1 1/2 tablespoons lemon juice)
1/4 cup soy sauce
1-inch fresh ginger root, finely grated
3/4 tablespoon Worcestershire sauce
4 tablespoons olive oil
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper

Directions:
1. Preheat the oven to 425° F.

2. Prep the ingredients. Debone the salmon with fish tweezers. Trim off the woody bases of the asparagus stalks. Trim the snow peas and finely slice the shallot. Slice one lemon into thin rounds.

3. Whisk the sauce ingredients together in a small bowl or glass measuring cup.

4. Lightly grease a large sheet pan. Place the salmon fillet in the middle of the sheet pan, then arrange the asparagus, snow peas, and shallot around the fish. Place the lemon slices on top of the salmon.

5. Drizzle everything with the garlic ginger sauce, turning the asparagus and the snap peas with tongs so they are fully coated.

6. Bake in the hot oven for 15-18 minutes, or until the salmon is flaky and the asparagus and snow peas are crisp tender. Remove from the oven and sprinkle everything with the chives and sesame seeds. Add additional salt and pepper to taste. Serve immediately.

Pea Pesto Pasta

A good pasta dish can transform everyday ingredients into something extraordinary any day of the week. Springtime flavors inspire this fresh take on pasta. We think your family will love this super-quick, spring pea pesto pasta dish. Buon appetito!

Spring Pea Pesto Pasta
Serves 4

Spring Pea Pesto Ingredients:
1/2 cup frozen peas
1/4 cup Parmesan cheese
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1/2 cup olive oil
1/2 cup packed fresh basil leaves
1 tablespoon packed fresh mint leaves
juice of 1/2 lemon (about 2 tablespoons)
1 small clove fresh garlic

Pasta:
1 lb thin spaghetti

Garnish:
1 pint Sun Gold tomatoes, halved
8 oz burrata cheese
Mint leaves, chiffonade
Basil leaves, chiffonade
Lemon zest

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 pesto immediately, or keep covered and refrigerated (or even frozen) until ready to use.

2. Slice the tomatoes in half with a small paring knife. Roll the basil and mint leaves and cut in a chiffonade cut for a garnish.

3. Cook the pasta according to the package instructions. Drain, reserve about 1 cup of the pasta cooking water. For better pasta, salt the water! The cooking water should be “like the sea” – start with about 1 teaspoon coarse kosher salt per quart of water. This seems like a lot of salt, and it is, but most of this will be discarded when the pasta is drained. Test the pasta frequently as it approaches completion. Pasta should be cooked to al dente – “to the tooth” – tender, yet chewy, not at all mushy. The easiest way to check for doneness, is to remove a piece of pasta and test between your teeth. Or, cut a piece of test pasta, and check the cross section view. The smallest white dot, or white line at the center of the pasta piece indicates doneness is nearly at hand.

4. Mix the pesto with the drained and cooked pasta, stir with tongs until the pasta is well-coated with the pesto. Add reserved pasta water, to thin the sauce, if needed. 5. Garnish the pasta with the tomato halves, pieces of fresh burrata, mint, and basil leaves. Enjoy!

Crustless Quiche

This savory, crustless quiche is an elegant, yet easy, recipe! The eggs have a light and airy quality that are well-balanced with hearty bits of ham and Swiss cheese. This delicious recipe pairs easily with a salad anchoring a meal that’s satisfying enough to be called either brunch or dinner!

Savory, Crustless Quiche - Ham & Cheese
Makes one 9-inch pie

Ingredients:
1/2 large sweet onion, diced and sautéed
2 tablespoons butter
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 cup ham, finely diced
1/4 cup Parmesan cheese, grated
1-2 cups Swiss cheese, grated
Fresh chives for garnishing

Directions:
1. Prepare a 9-inch pie dish by buttering all of the surfaces, or spraying with a cooking spray.

2. Preheat the oven to 350°F

3. In a skillet, saute the onion in 1 tablespoon of butter until softened. Remove from the heat and let the onions cool slightly.

4. In a large bowl, whisk the eggs until combined. Add the cream and whisk some more until combined. Add the flour, baking powder, Kosher salt, and back pepper; continue whisking. Fold in the sour cream and cottage cheese. Stir in the cooled, cooked onions.

5. Layer the diced ham in the quiche pan. Sprinkle the ham with the Parmesan and Swiss cheeses. 6. Pour the egg mixture over the ham and cheese.

7. 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.

Spring Panzanella

Is it spring yet? Bring it on with our snappy and colorful Spring Panzanella Salad! You’ll find it a satisfying dinner, or a delightful side salad. This healthy salad is packed with spring veggies like roasted asparagus, crunchy snap peas, and super-thin, sliced radishes. Further, this salad experience is elevated with homemade seasoned croutons, creamy goat cheese, a fresh tangy dressing, and tasty garnishes.

Spring Panzanella
Makes 2 large entrée salads, or 4 side salads

Crouton Ingredients:
2-3 cups cubed of rustic loaf of bread, cut into 1-1/2” cubes
2 tablespoons butter
2 tablespoons olive oil
1 teaspoon dried Herbes de Provence seasoning
1/4 teaspoon Kosher salt
1/4 teaspoon pepper

Salad Ingredients:
3-4 cups baby arugula
1 cup snap peas, sliced on the big angle
1/2 bunch asparagus, sliced into 1 inch pieces (tossed with olive oil, Kosher salt, pepper) 4 oz goat cheese, bite sized pieces
4 radishes, thinly sliced with mandoline

Vinaigrette Ingredients:
1/4 cup olive oil
1 tablespoon white wine vinegar
2 tablespoons fresh lemon juice (zest, and then juice)
1 teaspoon Dijon mustard
1/2 teaspoon Kosher salt
1/4 teaspoon fresh ground pepper
1 teaspoon Herbes de Provence
1 teaspoon shallot, minced
1 teaspoon honey

Garnish Ingredients:
lemon zest of 1 lemon
10 mint leaves, cut into a chiffonade

Directions:
1. Preheat the oven to 425 degrees F. Slice the asparagus into 1” pieces. Toss with one tablespoon of olive oil and salt and pepper. Roast the asparagus in a single layer on a baking sheet for 5 minutes, or until just crisp tender.

2. Prepare the cubed bread into semi-soft croutons. Melt the butter in a large skillet and mix with the olive oil. Toss the cubed bread in the skillet until evenly coated. Sprinkle with the Herbs de Provence, kosher salt, and pepper. Stir the croutons while heating until they are lightly toasted on all sides.

3. Meanwhile, prepare the snap peas by washing and cutting on a dramatic angle to reveal the peas inside.

4. Prepare the radishes by washing and cutting thin slices with a mandoline. Take care! Mandolines are super sharp, amazing tools that should be respected. We recommend to gear up for safety and use a protective glove AND the hand guard. The thin slices are so worth it!

5. In a small bowl or jar, whisk together all of the vinaigrette ingredients until emulsified.

6. Mix the salad together in a large bowl. Toss the arugula, sliced radishes, and asparagus with the dressing until coated.

7. Carefully layer in the snap peas and croutons. Top with bite-sized pieces of goat cheese and garnish with lemon zest and fresh mint.

Banana Cream Pie

Banana Cream Pie is a favorite across many generations for a good reason! The memorable flavors of sweet banana and creamy vanilla custard are wonderfully compatible and so delicious. This recipe introduces a playful peanut butter graham cracker crust that can’t be beat. But, the real show stopper is the impressive meringue topping, caramelized by the kitchen’s most thrilling tool — the culinary torch!

Banana Cream Pie
Makes One 9” Pie

Peanut Butter Graham Cracker Crust:
4 tablespoons butter, plus 1 tablespoon butter for greasing the pie pan
1-1/2 cups graham cracker crumbs (roughly 14 whole graham cracker sheets)
1/4 cup white sugar
1/4 teaspoon salt
1/4 cup creamy peanut butter

Meringue:
3 large pasteurized egg whites, room temperature
1/4 teaspoon cream of tartar
1/3 cup superfine caster sugar

Custard Filling:
2 cups whole milk
1 cup heavy cream
3 large eggs
3 large yolks (reserve the whites for the meringue)
1/2 cup sugar
1/4 cup brown sugar
1/4 teaspoon Kosher salt
4 tablespoons cornstarch
1/2 tablespoon pure vanilla extract
6 tablespoons unsalted butter, cut into 1/2" cubes
2 large bananas, sliced

Prepare the crust:
Generously butter a 9" pie pan. In a food processor, pulse the graham crackers into fine crumbs. In a medium sized bowl, combine the graham cracker crumbs, sugar, and salt. Melt 4 tablespoons butter in the microwave and in a small bowl, stir together with the peanut butter until combined. Slowly add the butter and peanut butter to the graham cracker mix, using your hands to combine until the crust beings to stick together. Press the mixture evenly to the bottom and up the sides of the buttered pie pan. Chill the pie crust for about 2 hours.

Make the custard and banana filling:
In a medium sauce pan, heat the milk over medium until milk is just scalding. (You will know it is scalding when the milk reaches 180°F and it begins to steam and bubbles start to form.) In a large bowl, whisk together the cream, eggs, egg yolks, sugar, brown sugar, salt, and cornstarch until smooth. Stream in 1/2-cup of the hot milk stirring continuously. Gradually add the remaining hot milk continuing to stir. Pour the mixture back into the saucepan used to heat the milk. Cook over medium heat, stirring continually, until the mixture comes to a soft boil, stirring all the while. Remove from heat. While hot, add the vanilla extract and the cubes of butter. Stir until the butter is melted and combined into the mixture. Set the mixture aside to cool to room temperature. Place a piece of plastic wrap on the surface of the pastry cream to prevent the formation of a “skin.” Refrigerate for one hour or until cooled. Arrange the banana slices in a single layer on the chilled graham cracker crust. Pour the custard filling on top of the bananas. Cover with plastic wrap and chill in the refrigerator for 4 hours.

Make the meringue:
In a stand mixer set to low speed, beat the egg whites until they are frothy. Add the cream of tartar and increase the mixer speed to medium. Continue beating the egg whites until large bubbles form around the edges and the whites begin to get fluy. Gradually add the sugar one teaspoon at a time until fully incorporated. Continue beating on medium-high speed until stiff peaks form. Spoon the egg whites over the top of the custard, evenly spreading and covering the pie all the way to the edge of the crust. Use the back of a spoon to lift up the egg whites to create varying peaks. Use a culinary torch to toast and gently caramelize the meringue. Serve and enjoy!

Classic Potato and Leek Gratin

In this classic dish, thinly sliced potatoes are layered with a distinctive Mornay sauce. Mornay sauce is a Béchamel sauce with the addition of Gruyère cheese. The additions of savory leeks, garlic, and rosemary combine in a wonderful way in the sauce to infuse flavor into every bite. This recipe is a warm, comforting side dish, or hearty enough for the main event!

Classic Potato & Leek Gratin
Serves 6 - 8

Ingredients:
2 lbs Idaho potatoes (about 7-8 potatoes), washed, peeled, and thinly sliced with a mandoline
5 tablespoons butter, divided
3 small leeks, green parts removed, finely sliced
1 tablespoon rosemary, minced
4 cloves garlic, minced
1/4 cup all-purpose flour
3 cups whole milk
2 teaspoons kosher salt
1/4 teaspoon black pepper
1-1/2 cup grated Gruyère, plus
2 tablespoons reserved as topping

Directions:
1. Preheat the oven to 400°F.

2. Prep the potatoes. Use a sharp peeler to peel the potatoes. Rinse off, and then slice into 1/8” slices using a handheld mandoline.

3. In a large saucepan, melt 1 tablespoon butter and cook the leeks over medium heat until they are translucent, about 10 minutes. Add the rosemary and garlic and cook for about another 3 minutes.

4. Prepare the roux. In a separate, small saucepan, heat the remaining 4 tablespoons of butter. Once the butter has melted, whisk in the flour until the mixture is completely smooth. Continue cooking for about 1-2 minutes. This process removes the raw flour flavor and helps create a silky sauce.

5. Create a Béchamel sauce by very slowly pouring milk into the roux, continue whisking the mixture until the sauce is smooth. Add in the salt and pepper and continue whisking over medium-low heat for 3-5 minutes until the sauce thickens and becomes very creamy.

6. Transform the sauce into a Mornay sauce by slowly adding in the Gruyère cheese. Continue cooking and whisking for a few more minutes until the sauce is smooth, and the cheese is well incorporated. Add the cooked leeks mixture to the sauce.

7. Layer the gratin. Butter the bottom and sides of a large baking dish and lay a single layer of potatoes. Pour some of the sauce over the potatoes and continue to layer the potatoes, pouring more sauce at each layer. Repeat this step until all of the potatoes are used (or you get to within 1/2” from the top of your dish).

8. Coat the final layer of potatoes with sauce and sprinkle with the reserved cheese.

9. Cover the gratin with a tight fitting lid or foil and bake for 60 minutes. Remove the lid or foil, and continue to bake for another 10 minutes, or until the top turns golden brown.

10. Garnish with additional fresh pieces of rosemary, and serve hot.

French Onion Chicken Skillet Dinner

This chicken dish features a rich pan sauce, loads of slowly caramelized onions, and bubbly, broiled cheeses on top - oh my! Even better, this savory dish is prepared in one large skillet. This French Onion Chicken Skillet Dinner is likely to become a new family favorite.

French Onion Chicken Skillet Dinner
Serves 4 - 6

Ingredients:
4 tablespoons butter
2 large sweet onions, cut pole-to- pole, Lyonnaise style strips
1 teaspoon sugar
2 cloves garlic
6 thin cut skinless, boneless chicken breasts
For dusting chicken: 1/4 cup flour, 1/2 teaspoon Kosher salt, 1/4 teaspoon pepper, 1 teaspoon fresh thyme leaves, 1/4 teaspoon paprika
2 tablespoons flour, for thickening the sauce
1/4 cup white wine
1 cup beef broth
6 sprigs fresh thyme
Kosher salt
Freshly ground pepper
1 teaspoon Worcestershire sauce
8 oz Gruyère or Swiss cheese, shredded
4 oz Parmesan cheese, shredded

Directions:
1. Using a large oven-proof skillet or braiser melt the butter.

2. Add the sliced onions and cook over medium-high heat. Stir the onions every few minutes, then turn down the heat. Continue to cook the onions until they begin to turn a nice brown color. Turn the heat lower, as needed, to prevent the onions from burning. Caramelizing onions fully takes time! A true caramelized onion takes about an hour, but for this recipe giving the onions 25-30 minutes to reach a tender, caramelized state works well. Sprinkle the onions with 1 teaspoon of sugar to help with the process. To help the onions caramelize slowly, let them sit in a little pile, then stir once or twice about every 5 minutes.

3. Once the onions have caramelized, add the garlic and sauté for another 2 minutes until fragrant.

4. Remove the onions from the pan, and set aside to brown the chicken.

5. Lightly coat the chicken breasts in the flour, salt, pepper, paprika, and thyme mixture until dusted on both sides. Add up to 4 additional tablespoons of butter or olive oil while cooking the chicken to prevent sticking.

6. Brown the chicken on both sides and cook until about 150 degrees F, but not all the way done. Remove the chicken from the pan.

7. Add the onions back to the pan, and then sprinkle with 2 tablespoons of flour. Stir until coated. Add the wine, and reduce down. Add the beef broth and Worcestershire sauce, and stir until a sauce is formed. Once the sauce has thickened slightly, add the chicken breasts back in.

8. Turn the oven to broil. Sprinkle the chicken breasts with the Gruyère and Parmesan cheese and then broil until bubbling and golden brown and the chicken reaches 165 degrees F.

9. Garnish with fresh thyme leaves.

10. Serve with a side of kale Caesar salad, a side of roasted vegetable, mashed or baked potatoes, egg noodles, pasta, or cauliflower rice.

Deep Dish Pizza

Who doesn’t love pizza??? Tonight it’s deep dish pizza on the menu! This deep dish version of pizza is inspired by a few unique pizza places that feature a partial cheese crust. Inside, delicious layers of flavor are assembled into some sort of pizza heaven. Fresh dough is topped with a layer of cheese, red onions, a robust red sauce, and finally, a hearty serving of spicy sausage - one slice is nearly enough!

Deep Dish Pizza - Sausage & Red Onion with a Crispy, Caramelized, Cheesy Crust
Makes two 12-inch deep dish pizzas - Serves 8

Dough Ingredients:
3/4 cup warm water
2-1/4 teaspoons (or one packet) yeast
1 tablespoon sugar
1 teaspoon kosher salt
2 tablespoons olive oil
2 tablespoons butter, melted
2-1/2 cups all-purpose flour

Pizza Toppings:
1 lb low-moisture mozzarella cheese, sliced in 1/8"-thick slices
8 ounces parmesan cheese, shredded
1 pound sausage, roughly rolled into 1" bite-sized discs
1/2 red onion, thinly sliced

Sauce Ingredients:
2 cloves garlic, minced
2 tablespoon olive oil
1 (28 oz) can petite diced tomatoes
1 (14oz) can crushed tomatoes
1 (6 oz) can tomato paste
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon dried marjoram
1/4 teaspoon fresh ground pepper
1 teaspoon Kosher salt
1 tablespoon sugar

Directions:
1. Prepare the pizza dough by hand or by using a stand mixer. Pour the warm water into a large bowl, and add the yeast. Stir slowly for about two minutes, then add the sugar, salt, olive oil, and melted butter and stir again until combined. Add 1 cup of flour, and stir until combined. Slowly add the remaining 1-1/2 cup of flour until a dough ball has formed. Knead the dough several times until a smooth ball has developed. Cover the dough with a damp cloth and let the dough rise in a warm location for about 1-1/2 hours.

2. Meanwhile, prepare the sauce. Sauté the garlic with the olive oil, stirring until fragrant. Be sure to watch this step carefully so that the garlic doesn't burn! Once the garlic is fragrant, add the diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, marjoram, pepper, salt, and sugar. Bring the sauce to a low simmer and cook stirring as needed for 40-45 minutes or until the sauce has thickened nicely.

3. Use two well-seasoned 12" cast iron pans or deep dish pizza pans. Cover the surface with a generous layer of canola oil on the bottom and sides. Press the dough into the cast iron as a single flat layer and let the dough rise for an additional 30 minutes in the pan. (You can freeze half the ingredients for later.)

4. Preheat the oven to 500 degrees F.

5. Once the dough has risen in the pan, it's time to assemble the pizza. Make a layer of folded mozzarella slices all along the edge of the pan creating a "cheese crust" and then continue to layer on top of the layer of dough. Add the shredded parmesan on top of the mozzarella.

6. Spread the sliced red onions around the pizza on top of the cheese layers.

7. Add a hefty layer of pizza sauce to the pizza covering the onions completely.

8. Finally, top with pizza with the sausage discs.

9. Line a large baking sheet with aluminum foil to place on the oven rack directly below the pizza to catch any drips as the pizza cooks. Turn on a ventilation fan, and perhaps even crack a window. Any cheese that spills over will make a bit of a smoke.

10. Tent a loose piece of aluminum foil over the pizza. Bake for 20 minutes.

11. Check to make sure that the drip pan is correctly aligned to catch any spillage and continue baking for an additional 20-25 minutes or until the pizza crust is well set, the sausage is cooked, and the sauce and cheese below are bubbling hot. The sides of the crust that are made of cheese might look blackened, but they should not taste burnt, instead they will taste of delightful caramelized cheese and help to hold all of the ingredients in place.

12. Let the pizza cool slightly, enough to slide it from the pan onto a parchment paper-lined cutting board. Cut the pizza into slices with a sharp cook's knife working from the cheesy edge into the middle.

13. Pace yourself when enjoying - one pizza is hearty! One 12-inch pizza serves 4 hungry adults.

Spicy Chocolate Mousse Pie

In this recipe, we explore the uniquely complex and deeply satisfying flavors of Mexican chocolate. This Spicy Chocolate Mousse Pie boasts a crumbly, chocolate cookie crust, and a mousse so light it almost evaporates in your mouth. Meanwhile, a little sweet heat is left behind ready to tickle your taste buds!

Spicy Chocolate Mousse Pie with Fresh, Homemade Vanilla Whipped Cream
Makes one 9-inch pie

Chocolate Mousse Filling:
1 tablespoon hot water
1/2 teaspoon espresso powder
4 pasteurized egg whites (or 1/2 cup pasteurized liquid egg whites)
1 cup sugar
10 oz. 70% semisweet baking chocolate, chopped, plus some for garnishing
3 tablespoons unsalted butter
2 cups heavy cream, divided
1/2 teaspoon cinnamon
3/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 teaspoon vanilla extract

Crust:
2-1/2 cups chocolate sandwich cookie crumbs (roughly 30 cookies; like Oreos)
1/4 teaspoon cinnamon
1/4 teaspoon instant espresso powder
Pinch of salt
7 tablespoons unsalted butter, plus 1 tablespoon for greasing the pie dish

Vanilla Whipped Cream:
1 cup cold heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract

Directions:
1. Make the crust. Preheat the oven to 325°F. Lightly grease a pie dish pan with 1 tablespoon melted butter.

2. In a food processor, pulse the chocolate cookies (including filling) until fine crumbs form, about 2 minutes. Add the cinnamon, espresso powder and a pinch of salt and pulse a few times to incorporate. In a medium bowl, melt the remaining butter and mix in the cookie crumbs, coating them until the crumbs are coated.

3. Pour the crumb mixture into the pie dish and use the bottom of a measuring cup to press the mixture firmly to the edges to create a crust. Bake for 10 minutes until crust is set. Let it cool to room temperature.

4. Prepare the mousse filling by combining the espresso powder in the hot water, stirring until dissolved. Set aside. In a stand mixer fitted with the whisk attachment, whisk the egg whites and sugar on medium high speed until the whites have tripled in volume and stiff peaks have formed, roughly 5-6 minutes. Use a spatula to scrape the mixture into a large bowl.

5. Clean the mixing bowl and in the stand mixer fitted with the whisk attachment, beat the cream, cinnamon, cayenne, salt, and vanilla on medium-high speed until medium peaks form and the cream is pillowy, roughly 2 minutes. Do not over whisk.

6. Melt the chocolate and butter in a heatproof bowl positioned over a saucepan of simmering water stirring until the chocolate is melted and smooth, roughly 4-5 minutes. Stir in the espresso mixture.

7. Gently fold the chocolate mixture into the egg whites, then gently fold in the whipped cream to the egg and chocolate mixture until no white streaks are left. Do not over mix or the mousse will start to deflate.

8. Use a large spoon to scoop the mousse into the pie dish and spread it evenly over the bottom of the crust. Mound the remaining in the center to be higher than the crust edge. Refrigerate for 1 hour.

9. Make the whipped cream topping by whisking the heavy whipping cream, powdered sugar, and vanilla on medium-high speed until medium peaks form, roughly 2 minutes. Do not over whip or the cream will become curdled and grainy. Top the pie with the whipped cream and refrigerate for at least 4 hours. When ready to serve, sprinkle with the shaved chocolate and dust with a pinch of cinnamon and cayenne, if desired.

Scallops with Lemon Pasta

A classic romantic dinner for two, scallops and pasta make a great “date-night in”! Scallops are often referred to as the 'candy of the sea' — and for good reason! When cooked correctly, these beautiful morsels have the most delicate, sweet flavor. This issue showcases how to properly select and cook scallops — a presentation featuring a caramelized crust on the outside and a slightly-sweet, buttery-soft inside. Served on a bed of lemon-enhanced angel hair pasta, this meal is just as filling as it is fancy. 

Sugar-Seared Scallops with Lemon Pasta

Makes 2 generous servings

Sugar-Seared Scallop Ingredients:
10 sea scallops
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
2 tablespoons butter
2 tablespoons sugar
1 cup dry white wine

Lemon Pasta Ingredients:
1/2 lb angel hair pasta
5 tablespoons butter
5 cloves garlic, thinly sliced
1/2 teaspoon crushed red pepper flake
1-1/2 cup vegetable stock
1 tablespoon fresh lemon juice
1/2 tablespoon lemon zest
2 tablespoons fresh parsley, chopped
1/2 cup shredded parmesan
1/4 teaspoon salt
1/4 teaspoon pepper

Directions:
This is a great recipe to make with two chefs working together for a romantic meal! The first chef can focus on the pasta and sauce, while the second can sugar-sear the scallops. With both chefs working simultaneously, this dinner comes together quickly!

CHEF ONE PREPARE THE PASTA:
1. Prepare the pasta sauce by melting the butter over medium heat. Add the garlic and cook for 1 minute until fragrant. Add the crushed red pepper and cook for another minute. Add the vegetable stock, lemon juice, and lemon zest, and cook for 5 minutes to allow the flavors to get friendly.

2. Meanwhile, prepare the pasta by bringing a large pot of water to a rolling boil. Add a healthy dose of salt and add the pasta, cooking until al dente, about 2-3 minutes. Strain the pasta from the water and set aside until the scallops have seared.

CHEF TWO PREPARE THE SCALLOPS:
3. While Chef One makes the pasta, Chef Two can prepare the scallops. Gently rinse the scallops and pat dry with a paper towel. Gently remove the side muscle that secures the scallop to the shell, if necessary. Sprinkle the scallops with salt and pepper. Prepare a plate with a layer of sugar. 

4. Sear the scallops. Heat the butter in a skillet on medium-high. While the butter heats, coat both sides of each scallop in sugar. Once the skillet is hot, work in two batches to cook the scallops. Place the scallops sugar-side down on the skillet, spacing them at least 1 inch apart, making sure not to crowd the pan. The scallops should sizzle on contact with the pan. If they start to brown too quickly, reduce the heat. Use tongs to gently flip and cook scallops for 2-3 more minutes. Scallops should release easily from the pan when they are ready to be turned. Remove the first batch of scallops from the pan and cook the second batch, reserving the pan juices. Deglaze the pan by adding the wine, and continue to cook the scallop juices and wine for another minute. Remove from the heat and set aside.

WORK TOGETHER TO PLATE THE DINNER: 
5. Just as the scallops finish searing, have Chef One stir the cooked pasta into the sauce. Use tongs to make sure the sauce fully coats the pasta. Sprinkle with parsley and parmesan and toss. 6. Artfully plate the pasta and have Chef Two add the seared scallops on top. Drizzle the seared scallops with any remaining scallop pan juices. Sprinkle with additional salt and pepper and serve immediately. Enjoy!

Cod Provencal

Try this warming and delicate seafood preparation garnished with captivating crispy shallots. This recipe will provide all the tips for mastering, with ease, a beautiful, flavor-packed dish you’ll enjoy making time and time again with a variety of different fish.

Poached Cod Provencal
Serves 2

Ingredients:
1 lb cod fillets
1/3 cup lime juice, freshly squeezed
3 large shallots, sliced into rings, divided
4 tablespoons butter, divided
1/2 cup vegetable oil
2 cloves garlic, thinly sliced
1/2 cup vegetable broth
2 tablespoons sherry
2 tablespoons fresh fennel, thinly sliced
1/2 teaspoon Herbes de Provence
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper

Directions:
1. In a 9" x 13" baking dish, marinate the cod in fresh lime juice for 20-30 minutes flipping halfway through the marinating time.

2. While the cod marinates, prepare the sautéed shallots. Melt 2 tablespoons of butter in a 3-1/2 qt braiser over low heat. Add half of sliced the shallots. Sauté the shallots for about 15 minutes, or until the have lightly caramelized. Stir occasionally until the shallots turn translucent and begin to turn a golden brown.

3. Meanwhile, prepare the crispy shallot garnish. Add the vegetable oil to a skillet or saucepan and heat over medium-high heat. Once hot, add the remaining shallots and cook for 2-3 minutes until just browned and crispy. Remove the crispy shallots from the heat and rest on a paper towel-lined plate. Lightly salt. Reserve the crispy shallots for garnish.

4. In the braiser, add the the garlic and the remaining 2 tablespoons of butter to the sautéed shallots and heat for about 1 minute. Deglaze the garlic and shallots with the sherry, heating for one minute, then add the vegetable stock, Herbes de Provence, and fennel. Bring the ingredients to a boil, then reduce the heat and simmer until the flavors become friendly, about 5 minutes.

5. Add the marinated cod, sprinkle with the salt and pepper, then cover. Continue to cook on low and poach the cod until the cod is opaque and cooked through, roughly 8-10 minutes.

6. Serve the cod with a spoonful of the braising liquid and a sprinkle of crispy shallots. Enjoy immediately.

Classic Minestrone Soup

Minestrone, a classic Italian soup, features a wide range of  vegetables, beans, and pasta. Our recipe version focuses on techniques for building great flavor in stages. The result? Deep, rich, satisfying tastes and textures without being over-cooked. You’ll find this soup highly flexible – use seasonal vegetables, or whatever you have on hand.  We think you’ll agree that this minestrone easily earns its reputation as a healthy, winter comfort food.

Comforting Minestrone Soup
Serves 4 - 6

Ingredients:
4 tablespoons olive oil
1 yellow onion, diced
3 celery stalks, dice
2 carrots, cut on the bias into slices
2 small potatoes, cut into 1/2" cubes
3 cloves garlic, minced
1/2 tablespoon tomato paste
2 bay leaves
1 Parmesan cheese rind
1 can (28 oz) diced tomatoes
6 cups vegetable broth
1 can (15.5 oz) Great Northern beans
1 can (15.5 oz) butter beans
1 cup ditalini pasta (or other small pasta)
1/2 teaspoon Kosher salt
1/2 teaspoon pepper
2 sprigs fresh thyme
1/4 teaspoon red pepper flakes
1 tablespoon red wine vinegar
1 cup frozen peas
3 cups chopped kale
Parmesan cheese, shaved, for serving

Directions:
1. Start by making the mirepoix. Heat the olive oil in a large Dutch oven over medium-high heat. Add the onions and sauté for about 3 minutes until softened. Add the celery and carrots, and continue to cook for another 3-5 minutes, or until softened.

2. Add the potatoes and garlic and continue to cook for another 5 minutes. Stir in the tomato paste.

3. Add the bay leaves, Parmesan rind, canned tomatoes, vegetable broth, Great Northern and butter beans, ditalini pasta, salt, pepper, thyme, and red pepper flakes. Bring to a boil over medium-high heat.

4. Reduce the heat to medium-low and simmer the soup for another 20-25 minutes. Use tongs to remove the Parmesan rind, bay leaves, and thyme stems.

5. Stir in the red wine vinegar, frozen peas, and chopped kale. Cook for one more minute, or until the kale just begins to wilt. Serve with shaved Parmesan cheese as a garnish on top.