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!

Ham, Corn and Potato Chowder

Warm up with our hearty ham, corn and potato chowder! Packed with savory ham, sweet corn, and chunks of potatoes, this delicious soup holds plenty of creamy goodness. It's the perfect comfort food for these chilly days.

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Ham, Corn and Potato Chowder
Serves 4 - 6

Ingredients:

1 onion, diced
3 stalks celery, diced
4 tablespoons butter
1/4 cup flour
4 cups chicken broth
3-4 small gold potatoes,diced into 1/4” cubes (about 2 cups diced)
2 bay leaves
3 sprigs of fresh thyme
Pinch of cayenne
1/2 teaspoon paprika
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
3 cups ham, diced into 1/4”cubes
2 cups frozen corn
2 cups cream
Kosher salt and pepper, to taste
1 cup sharp cheddar cheese,grated, for garnish
4 green onions, sliced, for garnish

Directions:

1. Prepare the ingredients by dicing and slicing. Sauté the onion and celery in four tablespoons of butter until the onions aretranslucent and soft.

2. Sprinkle the flour over the sautéed veggies and stir. Cook for another two minutes continually stirring. This allows the flour to cook adequately.

3. Add the chicken broth and diced potatoes. Add the bay leaves, thyme sprigs, cayenne, paprika, salt, and pepper. Bring to a boil, then simmer until the potatoes are fork tender, about 12 - 15 minutes. Remove the bay leaves and thyme stems.

4. Add the diced ham, corn, and cream. Simmer for another5-10 minutes or until thesoup is thickened and warmed throughout.

5. Generously garnish with sliced green onions and grated cheddar cheese. Serve while piping hot.

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!

Mushroom and Crispy Sage Crostini served with a Classic Manhattan Cocktail

Celebrate the New Year with this crowd-pleasing crostini! Hearty, umami-packed mushrooms are slowly roasted in butter and marsala then topped with salty, crispy, sage leaves. Generous spoonfuls of the roasted mushrooms are loaded on toasted baguette slices and served with a classic Manhattan. We can't think of a better way to welcome 2025!

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Mushroom and Crispy Sage Crostini served with a Classic Manhattan Cocktail
Serves 6

Mushroom Crostini Ingredients:

16 oz mushrooms(a mixture of cremini, shiitake, oyster)
3 tablespoons unsalted butter, melted
1/2 cup dry marsala
1 shallot, minced
1/4 teaspoon Kosher salt
1/8 teaspoon cracked black pepper
1/2 teaspoon fresh thyme, chopped
15-20 sage leaves
1/4 cup olive oil
Coarse salt
1 baguette
2 tablespoons unsalted butter, melted
3 cloves garlic, peeled
8 oz goat cheese
Lemon zest

Manhattan Ingredients:

2 oz rye whiskey(or your whiskey of choice)
1 oz sweet vermouth
1-2 dashes Angostura bitters
Garnish: brandied cherry (optional)

Directions:

1. Preheat the oven to 425 F.

2. Pat the mushrooms with a damp paper towel to remove any dirt and slice them into thin pieces.

3. In a large bowl, toss the mushrooms with 3 tablespoons of melted butter, Marsala, minced shallot, salt, pepper, and fresh thyme.

4. In a large baking dish, spread out the mushrooms and roast for 20-25 minutes until soft and fragrant, stirring occasionally.

5. Meanwhile, wash the sage leaves and pat them dry. In a small skillet over medium-high heat, heat the olive oil.

6. Working in batches, fry the sage leaves in the olive oil until crisp, roughly 3-5 seconds. Remove the sage leaves with tongs or a slotted spoon and transfer to a paper towel-lined plate. While the sage is still warm, sprinkle with the coarse salt. Repeat with the second batch of sage and set aside.

7. Using a sharp, serrated knife, slice the baguette on the bias. Brush with the 2 tablespoons of melted butter and bake at 425 F for about 10 minutes until golden brown. Flip halfway through; watch closely to ensure that the bread does not burn. Rub the toasted slices with the whole peeled garlic cloves and spread a bit of goat cheese on each slice. Top the cheese with a little fresh lemon zest.

8. Spoon the mushroom mixture over the cheese crostinis and top with the crispy sage leaves. Add additional salt and pepper to taste.

9. Mix a Manhattan: In a mixing glass filled with ice, add the rye whiskey, sweet vermouth, and the bitters, and stir. Strain into a chilled coupe glass and garnish with a brandied cherry.

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.

Kale, Potato, and Roasted Garlic Frittata

Earthy kale and hearty potatoes are the highlights of this well-balanced, satisfying frittata. Sweet and aromatic, roasted garlic sits atop the fluffy egg, while nutty Parmesan is woven throughout this comfort dish. Bonus: This dish makes an irresistible centerpiece at any brunch or dinner table.

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Kale, Potato, and Roasted Garlic Frittata
Serves 6-8

Ingredients:

1 whole garlic bulb
1/2 tablespoon olive oil
3 tablespoons butter
1 yellow onion, diced
1 shallot, finely chopped
2 medium Yukon gold potatoes, peeled and diced into 1/2" cubes
1 teaspoon fresh rosemary, chopped
2 cups chopped kale leaves,stems removed
7 large eggs
1/2 cup whole milk
1 cup shredded Parmesan cheese
1/4 teaspoon cumin
1/4 teaspoon Kosher salt
1/8 teaspoon black pepper
1 tablespoon fresh chives

Directions:

1. Preheat the oven to 350F. Trim the top 1/4" off of the garlic bulb and place the bulb in the center of a sheet of aluminum foil. Drizzle with the olive oil and wrap, securing the foil at the top of the garlic bulb to ensure that the oil does not drip out. Place the garlic in a small baking dish.

2. Roast the garlic for 40 minutes or until the cloves are deeply golden brown. Let cool slightly, then carefully remove the roasted cloves from the bulb. Set them aside.

3. Meanwhile, in a large skillet over medium heat, melt the butter. Add the onion and shallot and sauté until fragrant and beginning to brown, about 8-10 minutes. Add the potatoes and rosemary and cover the pan. Cook until the potatoes are fork tender, about 10-15 minutes. Add the kale and cook until the leaves are wilted, about 5 minutes.

4. In a large bowl, combine the eggs, milk, cheese, cumin, salt, and pepper. Beat together untilingredients are well mixed. Pour the egg mixture over the vegetables in the skillet, and evenly scatter the roasted garlic cloves on top.

5. Bake the frittata, uncovered, for 25-30 minutes or until the egg is firm and cooked in the center.

6. Top with fresh chives and additional salt and pepper to taste. Serve with a side salad or warm, toasted bread.

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.

Cinnamon Rolls with Cream Cheese Icing

Fill your home with the fragrance of freshly baked cinnamon rolls this weekend! Sweet cinnamon and sugar are nestled throughout a swirling, buttermilk dough. When topped with a decadent, maple cream cheese frosting, this recipe is irresistible! Serve while warm, and be prepared to swoon.

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Cinnamon Rolls with Cream Cheese Icing
Makes 12 rolls

Dough Ingredients:

1/4 cup warm water (110-115 F)
1 packet (2-1/4 teaspoons) active dry yeast
1/2 cup white sugar
2 eggs, room temperature
1 teaspoon vanilla
8 tablespoons unsalted butter, melted and slightly cooled
2 cups buttermilk
1-1/2 teaspoons baking soda
6-1/2 cups all-purpose flour
1-1/2 teaspoons Kosher salt
Vegetable oil for greasing bowl
1/2 cup heavy cream (for the milk bath)

Filling Ingredients:

1/2 cup unsalted butter, melted
1-1/2 tablespoons cinnamon
1/2 teaspoon salt
1/2 cup granulated sugar
3/4 cup light brown sugar

Cream Cheese Frosting Ingredients:

6 oz cream cheese, room temperature
2 tablespoons butter, room temperature
1 tablespoon maple syrup
1/2 teaspoon vanilla extract
1/4 teaspoon Kosher salt
1-1/4 cups powdered sugar

Directions:

1. In the bowl of a stand mixer outfitted with the paddle attachment, pour in the warm water and sprinkle the top with the yeast granules. Allow the yeast to dissolve and bloom without stirring or disturbing the bowl.

2. In a separate bowl, stir together the sugar, eggs, vanilla, and melted butter. Slowly add this mix to the stand mixer.

3. In a microwave safe bowl, heat the buttermilk in 15 second intervals until just warm (do not scorch the buttermilk). Stir in the baking soda. Add the buttermilk and baking soda mixture to the stand mixer bowl.

4. In a large bowl, combine the flour and Kosher salt. Using a low speed, gradually add the dry ingredients to the wet ingredients until a shaggy dough forms. Scrape down the sides of the bowl as needed. Switch to the dough hook attachment and knead on the mixer's low setting for 5 minutes. It should be soft and sticky.

5. Remove the dough from the mixing bowl. With a light kneading motion, form the dough into a ball using your hands. Place the dough ball into a well-oiled large bowl, and cover with plastic wrap. Allow the dough to rise until doubled in size, about 1 to 1.5 hours depending on the ambient temperature.

6. After the dough’s first, full rise, punch down the dough in the bowl. Gather the dough together and with a couple quick kneading motions, reform a compact dough ball. Cover the bowl with plastic wrap and place in the refrigerator for 8 hours, overnight, or up to 48 hours. This refrigeration step allows the yeast fermentation to continue and flavors to deepen. Chilled dough will be much easier to handle when it’s time to form the rolls. (BONUS: The flexible chilling step allows for a quick, do-ahead preparation of dough for baking at a later time).

7. Remove the dough from the refrigerator and knead a few times to eliminate any air bubbles. Dust the working surface with a small amount of flour to keep the dough from sticking. Press, stretch, and roll the dough into a large rectangle, approximately 16” x 20”.

8. Add the filling by brushing the melted butter over the top of the dough. Mix the cinnamon, sugars and salt in a small bowl. Sprinkle the buttered dough with the cinnamon sugar mix, leaving a 1" margin free of filling. Gently rub and press the mixture into the dough to make sure it is evenly distributed.

9. Tightly roll the dough to make a 20" long log. Place the rolled dough seam-side down on the working surface.

10. Cut 12 even pieces from the rolled dough log. Arrange in a lightly greased 9"x13" baking dish.Cover with plastic wrap.

11. Allow the rolls to rise for about 40 minutes. Meanwhile, preheat the oven to 350 F. Once dough has risen, remove the plastic wrap and evenly drizzle the 1/2 cup heavy cream over the rolls. Bake the rolls for 35-40 minutes or until nicely golden brown and the internal temperature of the bread reaches 180 F. Cool on a wire rack.

12. While the cinnamon rolls bake, prepare the frosting. In the stand mixer with the paddle attachment, combine the cream cheese and butter and mix until smooth. Add the maple syrup, vanilla, and salt; mix until incorporated. Slowly add the powdered sugar until completely combined and smooth.

13. Remove the cinnamon rolls from the oven, let cool slightly, then spread the cream cheese frosting over the rolls. Ideally, enjoy the cinnamon rolls while they are still slightly warm.

Pumpkin Swirl Cheesecake Bars

Looking for a new way to enjoy pumpkin? Try our stunning and delicious Pumpkin Swirled Cheesecake Bars made with a delightful crust of graham cracker, pecans and brown butter!

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Pumpkin Swirl Cheesecake Bars
Makes 12 bars

For the Cheesecake Filling:

24 oz (3 packages) cream cheese, softened to room temperature
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup sour cream
3 large eggs, room temperature
2 teaspoons vanilla extract
1/8 teaspoon salt

For the Pumpkin Swirl:

1 can (15oz) pumpkin puree
2 teaspoons pumpkin spice

For the Browned Butter, Graham Cracker and Pecan Crust:

1/2 cup butter
9 whole graham cracker sheets
1/2 cup pecan halves or pieces

Directions:

1. Preheat the oven to 350 F. Prepare a 9 x 13-inch metal baking pan by spraying, then lining it with parchment paper. Leave an overhang on the sides for easy removal of the bars after baking. Use binder clips to secure the parchment while prepping the crust. (NOTE: Remove the binder clips before baking!)

2. Prepare the brown butter. In a small saucepan, melt the butter over medium heat. Continue heating, swirling the pan occasionally, until the butter turns a golden brown and gives off a nutty aroma, about 5-7 minutes. Be careful not to let it burn. Once browned, remove from heat and set aside to cool slightly.

3. In a food processor, combine the graham crackers and pecan pieces. Pulse until a coarse crumb is formed. Pour the brown butter over the mixture and pulse again until well combined. The mixture should resemble thetexture of wet sand.

4. Press the crust mixture evenly into the bottom of the prepared baking pan. Use the bottom of a glass or measuring cup to press it down firmly.

5. Bake the crust for 7 minutes, or until it’s just beginning to brown. Remove the pan from the oven, and let it cool while preparing the filling.

6. Turn down the oven to 325 F.

7. Using a stand mixer or hand mixer, prepare the cheesecake filling. Beat the softened cream cheese, granulated sugar, and brown sugar until smooth and creamy. Periodically, scrape down the bowl with a spatula to make sure the ingredients on the sides and bottom are fully incorporated. Add the sour cream and keep mixing until smooth.

8. Crack the eggs, one by one, into a small bowl and add one at a time. Mix after each egg. Add the vanilla extract and salt to the cream cheese mixture. Beat until combined and smooth.

9. Prepare the pumpkin swirl. Pour 1 cup of the prepared cheesecake mixture into a separate bowl. Then, add in the pumpkin puree and pumpkin spice, and mix until well combined.

10. Dollop spoonfuls of the cheesecake mixture and pumpkin swirl mixture into a checkerboard pattern into the prepared and baked crust. Use a butter knife to reach into the mixture to swirl the two mixtures together creating a marbled effect. (Avoid touching or disturbing the crust when swirling!) TIP: Don’t swirl too many times or the pattern will look messy by the end!

11. Bake the cheesecake bars in the 325 F preheated oven for 40-55 minutes, or until the edges are set and the center is slightly jiggly, but not runny looking.

12. Remove the cheesecake bars from the oven and place the pan on a wire rack. Let them cool completely in the pan.

13. Once cooled, cover tightly with plastic wrap and refrigerate the pan for at least 4 hours, (or overnight), until fully chilled and set.

14. Once chilled, use the parchment paper overhang to lift the cheesecake bars out of the pan. Cut into squares and serve chilled.

Greek Yogurt Waffles with Bananas, Candied Pecans, Maple Rum Syrup and Whipped Cream

Try these waffles! Greek yogurt adds a delightful tanginess while offering a boost to the overall protein content. With this solid foundation, we’ve loaded these tasty waffles with decadent toppings -- slices of banana, candied pecans, and a drizzle of maple rum syrup. For some extra flair, plan to finish the presentation with a little whipped cream. Brunch is now served!

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Greek Yogurt Waffles with Bananas, Candied Pecans, Maple Rum Syrup and Whipped Cream
Makes about 4 - 5 waffles

Maple Rum Syrup Ingredients:

1 cup pure maple syrup
1/4 cup dark rum
2 tablespoons butter
1 teaspoon vanilla extract

Quick Candied Pecan Ingredients:

1 tablespoon brown sugar
1 tablespoon granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon Kosher salt
1-1/2 teaspoons water
1/4 teaspoon vanilla
1 cup pecan halves

Greek Yogurt Waffle Ingredients:

2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon Kosher salt
2 large eggs
1 cup Greek yogurt
1 cup milk
1/4 cup melted butter
1 teaspoon vanilla extract

For Serving:

Maple rum syrup
Quick candied pecans
Sliced bananas
Whipped cream (optional)

Directions:

1. For the Maple Rum Syrup. Combine the maple syrup, dark rum, and butter in a small saucepan and heat over medium-low heat. Stir and simmer for about 5-7 minutes. Add the vanilla extract to the syrup and stir well.

2. Remove the saucepan from heat and allow the syrup to cool slightly before serving.

3. For the Quick Candied Pecan. Combine the brown sugar, sugar, cinnamon, salt, water, and vanilla in a skillet, and cook for a few minutes until the sugar dissolves.

4. Add the pecans and stir until coated. Cook for another 2-3 minutes while stirring.

5. Cool the coated pecans immediately in a single layer on a parchment-lined baking sheet.

6. For the Greek Yogurt Waffles: Preheat the waffle iron according to the manufacturer's instructions.

7. Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

8. In another bowl, whisk the eggs. Add the Greek yogurt, milk, melted butter, and vanilla extract. Whisk until well combined.

9. Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Be careful not to overmix; it's okay if there are a few lumps!

10. Lightly grease the waffle iron with a non-stick cooking spray, or a small amount of melted butter. Pour the batter onto the preheated waffle iron, spreading it evenly. Close the lid and cook according to your waffle iron's instructions, usually for about 3-5 minutes, or until the waffles are golden brown and crisp.

11. Carefully remove the waffles from the iron, and serve them warm.

12. Serve with sliced bananas, candied pecans, maple rum syrup, and a few dollops of whipped cream. 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!

Cranberry Apple Crisp with Vanilla Bean Ice Cream

Tart cranberries combine deliciously with sweet apples in this easy-to-prep crisp! Warm and cozy spices embrace these seasonal fruits to create a dessert that feels like the ultimate fall gift. Top it off with vanilla bean ice cream and let your taste buds do a little dance!

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Cranberry Apple Crisp with Vanilla Bean Ice Cream
Serves 6-8

Crisp Ingredients:

1/2 cup white sugar
1 tablespoon cornstarch
1/8 teaspoon Kosher salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon freshly grated ginger
3 cups cored, peeled, and sliced apples (Fuji, Gala, Granny Smith)
1 cup fresh or frozen cranberries
Butter for greasing baking dish

Crumble Topping Ingredients:

1/4 cup butter (1/2 stick), melted
1/4 cup brown sugar, packed
3/4 cup all-purpose flour
1/2 cup rolled oats (old-fashioned)
1/4 cup pecans, coarsely chopped
1/2 teaspoon cinnamon
1/4 teaspoon Kosher salt

Serve with:

Vanilla bean ice cream

Directions:

1. Preheat the oven to 375 degrees F. Butter the interior of a large (9” x 13”) glass or ceramic baking dish.

2. In a small bowl, whisk together the sugar, cornstarch, salt, cinnamon, and nutmeg so that the cornstarch is evenly distributed and without any lumps. In a large mixing bowl, toss the grated ginger, chopped apples, and cranberries with the sugar-cornstarch mixture. Place in the buttered baking dish.

3. In a microwave safe measuring cup using 30 second intervals, melt the butter. In a separate bowl, mix together the brown sugar, flour, oats, pecans, cinnamon and salt. Drizzle the melted butter over the mixture. With your fingertips, work the crumb topping until the butter is evenly distributed and forms clumps when pressed together.

4. Sprinkle the crumb topping on top of the cranberry-apple filling. Bake in the preheated 375 degree F oven for 35-40 minutes. Check on the crisp's progress after about 30 minutes. If the top is browning, but the center has not reached an internal temperature of 165 degrees F, loosely tent a piece of aluminum foil over the top, and continue baking for another 15-20 minutes. (Baking times may vary depending on the baking dish and the depth of the fruit and crumb topping; adjust timing accordingly.)

5. Serve the cranberry-apple crisp while still warm. Top with a scoop of vanilla bean ice cream for the ultimate fall dessert experience!

Slow Cooker Chicken and Sausage Creole

Enjoy the bold and comforting flavors of this slow cooker chicken and sausage creole – the perfect dish for a hearty and satisfying meal!

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Slow Cooker Chicken and Sausage Creole
Serves 4 - 6

Ingredients:

4 boneless, skinless chicken breasts
2 tablespoons butter
2 tablespoons olive oil
1 large onion, diced
1 red bell pepper, diced
3 celery stalks, diced
3 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken broth
1 pound smoked sausage (andouille or kielbasa), thinly sliced
1 can (14 ounces) diced tomatoes
1 can cannellini beans, rinsed and drained
1 can (6 ounces) tomato paste

Creole Seasoning Mix:

1 tablespoon smoked paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 tablespoon Kosher salt
1/2 teaspoon black pepper

For Serving:

Cooked long-grain rice
Green onions, sliced for garnish

Directions:

1. In a small bowl, mix the spices together to create your own Creole seasoning. With half of the seasoning mix, rub into both sides of each chicken breast. Reserve the other half of the seasoning mix for Step 5.

2. In a large skillet, sear the seasoned chicken breasts in the butter and olive oil until just browned on both sides. The chicken doesn’t need to be fully cooked in this step. Rather, searing adds fond and flavor to the final dish. The chicken will finish cooking in the slow cooker. Set the seared chicken aside on a plate until time to add to the slow cooker.

3. In the same skillet, sauté the onion, bell pepper, and celery. Sauté until the vegetables are just tender. Add the garlic and cook for another two minutes. Sprinkle the veggies with the flour and cook for another 2 minutes while stirring. Add the 2 cups of chicken broth and stir the mixture until bubbling. Add this mixture to the slow cooker.

4. In a skillet, cook the sliced sausages. Add one cup of water to the sausages and cook for 8-10 minutes, then remove any remaining water, and let the sausages brown on both sides. Add the cooked sausage to the slow cooker.

5. Add the diced tomatoes, cannellini beans, tomato paste and remaining Creole seasoning to the slow cooker. Mix well. Add the seared chicken breasts, and cover with the sauce.

6. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and the flavors meld.

7. Shred the cooked chicken breasts directly in the slow cooker.

8. Serve the finished Chicken and Sausage Creole over individual portions of cooked, long-grain rice.

9. Garnish with sliced green onions & enjoy!

Homemade Cherry Bourbon Pie with Buttery Oat Crumble Topping

This homemade cherry pie is a decadent dessert that's perfect for special occasions, or for simply satisfying a summer fruit pie craving. Enjoy the blend of sweet and tart flavors with the satisfying crunch of the buttery oat crumble topping. Serve the pie with vanilla ice cream for maximum indulgence!

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Homemade Cherry Bourbon Pie with Buttery Oat Crumble Topping
Makes one 9-inch pie

Cream Cheese Crust Ingredients:

1-1/2 cups all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons Kosher salt
6 ounces cream cheese, cubed and chilled
3/4 cup unsalted butter (1-1/2 sticks), cubed and well chilled
2-4 tablespoons ice water

Pie Filling Ingredients:

5 cups fresh or frozen cherries (thawed completely), pitted and halved
2 tablespoons bourbon
3/4 cup sugar
1/4 cup cornstarch
1 teaspoon vanilla extract
1/4 teaspoon of salt

Buttery Oat Crumble Topping Ingredients:

3/4 cup old-fashioned oats
1/3 cup all-purpose flour
1/3 cup brown sugar
1/3 cup unsalted butter, cold & cubed
1/4 teaspoon of salt

Directions:

1. PART ONE - Prepare the crust: Place the flour, sugar, and salt in the bowl of a food processor. Pulse a few times until evenly distributed.

2. Add the cream cheese cubes and half of the butter cubes into the food processor. Pulse 4-5 times to cut into the flour. Add the remaining butter cubes and pulse a few more times. The mixture should be coarse with some pea-sized pieces of butter remaining. (Resist the urge to keep pulsing.)

3. Add 2 tablespoons of the ice water by sprinkling on top of the flour and butter mixture. Pulse 2-3 times. Continue adding ice water by the tablespoon, pulsing after each addition until a rough dough is formed. Test the dough by pinching it together -- if it holds together, enough water has been added. If it crumbles apart, add another tablespoon of water. (Avoid adding too much water, or pulsing too much).

4. Remove the dough from the food processor, and gather it into a rough ball. Flatten the dough ball into a flat disk. Wrap in plastic wrap and chill in the refrigerator for 1 hour, or overnight.

5. PART TWO - Make the cherry filling: While the dough chills, make the filling. If using frozen cherries, be sure to thaw the cherries completely, drain and pat dry. If using fresh cherries, be sure to carefully pit and halve while checking for any pit remnants in the cherry halves. A good cherry pitter is a key tool for this process!

6. In a large bowl, combine the cherries, bourbon, sugar, cornstarch, vanilla extract, and salt. Stir until the cherries are coated. Let the cherries rest for 15 minutes.

7. To ensure that the filling thickens properly, transfer the cherry liquid at the bottom of the cherry bowl and heat in a small saucepan on the stovetop until it is bubbling and begins to thicken. Remove from the heat and let cool slightly before adding back to the cherries.

8. PART THREE - Make the crumble topping: Make the crumble topping. In a medium-sized bowl, combine the old-fashioned oats, all-purpose flour, brown sugar, cubed butter, and salt. Use a pastry cutter or your fingers to work the mixture until it resembles coarse crumbs.

9. PART FOUR - Assemble the pie: Preheat the oven to 375 degrees F.

10. Roll out the pie dough. Remove the dough from the refrigerator and place it on a lightly floured surface. Use a rolling pin, roll it into a 14-inch circle, then transfer it to a 9-inch pie pan. Fold the edge of the crust under itself and crimp into your favorite design.

11. Pour the cherry filling into the prepared pie crust. Sprinkle the buttery oat crumble evenly over the cherry filling.

12. Place the pie on a pie guard (to catch any spill-over while baking). Bake for about 50-65 minutes or until the filling is bubbling and well-set, and the crumble topping is golden brown and crisp. Cover the edges of the pie with a pie shield and the top with foil, if needed.

Mediterranean Wedge Salad

This Mediterranean-inspired twist on the classic wedge salad is a refreshing addition to any summer menu. Enjoy a crisp, fresh wedge of iceberg lettuce topped with tomatoes, olives, fresh herbs, and a creamy feta dressing. It’s a delightful salad -- the perfect antidote for warm summer days!

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Mediterranean Wedge Salad
Serves 4

Salad Ingredients:

1 small head of iceberg lettuce, cut into 4 wedges
1 cup cherry tomatoes, halved
3 mini cucumbers, sliced
1/4 red onion, thinly sliced with a handheld mandoline
1/4 cup Kalamata olives, pitted and quartered
1/2 cup crumbled feta cheese
Handful of fresh mint leaves, chiffonade cut
Handful of fresh basil leaves, chiffonade cut

Dressing Ingredients:

1/2 cup crumbled feta cheese
1/2 cup plain Greek yogurt
1/3 cup extra-virgin olive oil
1/4 cup fresh squeezed lemon juice
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic
1 tablespoon honey
1 teaspoon dried oregano
1/2 teaspoon Kosher salt
Freshly ground black pepper, to taste

Directions:

1. Make the creamy feta salad dressing. In a blender or food processor, add the crumbled feta cheese, plain Greek yogurt, extra-virgin olive oil, lemon juice, vinegar, mustard, minced garlic, honey, dried oregano, a pinch of salt, and a few grinds of black pepper. Blend until smooth and creamy. Set aside until ready to assemble the salads.

2. Prepare the vegetables and herbs. Slice the tomatoes using a serrated knife. Create thin slices of cucumber and red onion using a handheld mandoline. Quarter the olives, and chiffonade the mint and basil.

3. Prepare the lettuce. Carefully remove any limp outer leaves from the iceberg lettuce and cut it into four wedges. Be sure to keep the core intact to hold the leaves together. Place a lettuce wedge on individual serving plates, or place all four together on a large platter.

4. Drizzle a layer of dressing over the wedges. Distribute the cherry tomatoes, sliced cucumber, thinly sliced red onion, Kalamata olives, and crumbled feta cheese evenly over the lettuce wedges.

5. Drizzle another layer of dressing over the loaded wedges. Finish garnishing the salad with the mint and basil, another grind of pepper, and a sprinkle of salt.

6. Serve the wedge salad as a refreshing starter or as a light, flavorful side dish.

Coffee Ice Cream

Try our irresistible coffee ice cream! Robust coffee flavor, in a creamy indulgent form, provides a cool escape with every spoonful. Treat yourself to a scoop (or two) of the ultimate coffee lover's delight!

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Coffee Ice Cream
Makes about 1 quart

Ingredients:

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1/4 cup finely ground coffee beans
4 large egg yolks
1 teaspoon pure vanilla extract

Directions:

1. In a saucepan, combine the heavy cream, whole milk, sugar, and finely ground coffee beans. Heat the mixture over medium heat until it just starts to simmer. Do not let it boil.

2. Remove from the heat and cover. Let it steep for about 20 minutes to infuse the coffee flavor.

3. Strain the mixture through a fine-mesh sieve double-lined with cheesecloth to remove the coffee grounds. Strain two times, if necessary, to remove all of the larger coffee grounds. Return the strained coffee-cream mixture to the saucepan and warm well, (but do not allow to simmer).

4. In a separate bowl, whisk the egg yolks.

5. Temper the egg yolks by whisking a 1/4 cup of the warm coffee mixture intothe eggs. Whisk together, then add a whole cup of the warm coffee mixture to the eggs and whisk together. Finally, add the entire egg mixture to the saucepan holding the remaining warm coffee mixture.

6. Cook the coffee mixture over medium heat, stirring constantly, until it thickens. Be sure to not let the mixture come to a boil.

7. Remove from heat and let it cool slightly. Add the vanilla extract and stir until combined.

8. Chill the coffee custard base in the refrigerator for at least 4 hours or overnight.

9. Pour the chilled custard base into an ice cream maker and churn according to the manufacturer’s instructions.

10. Transfer the churned ice cream to a sealed container and freeze for at least 3 hours, or until firm.

Herbed Cucumber and Tomato Salad with Garlic Sesame Dressing and Jammy Eggs

Celebrate the summer harvest with this beautiful, cucumber-centered salad. Crunchy greens are enhanced with fresh herbs and coated with a fresh garlic sesame dressing. Jammy boiled eggs add protein, while sesame seeds and peanuts bring on a satisfying crunch.

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Herbed Cucumber and Tomato Salad with Garlic Sesame Dressing and Jammy Eggs
Serves 4 - 6

Salad Ingredients:

4 eggs
1 head romaine, chopped
1 English cucumber, halved and sliced
1 cup grape or cherry tomatoes
1/2 red onion, thinly sliced
3 green onions, finely chopped
1/4 cup fresh dill weed, chopped
1/2 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped
1-1/2 tablespoons roasted sesame seeds
1/2 cup lightly salted peanuts

Garlic Sesame Dressing Ingredients:

6 anchovies, finely chopped
6 tablespoons olive oil
1-1/2 teaspoon sesame oil
1 tablespoon brown sugar
1 teaspoon soy sauce
1 teaspoon Dijon mustard
2 cloves garlic, minced
1 tablespoon lemon juice, plus zest
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper

Directions:

1. Prepare the soft boiled eggs: Add the eggs to a saucepan and fill the saucepan with water, covering the eggs with about 1-2 inches of water. Bring the water to a boil. Once boiling, immediately turn off the heat, cover the pan with a lid, and let sit for 6 minutes. Remove immediately from the hot water and cool by running under cold water for about a minute. Peel and halve the eggs.

2. In a wide-mouthed jar, combine and whisk together all of the dressing ingredients and set aside.

3. Prep the veggies: Chop the romaine, halve and slice the cucumber, halve the tomatoes, thinly slice the red onion, and chop the green onions. Remove the dill, cilantro, and mint leaves from their stems and chop.

4. In a large salad bowl, toss the veggies with the dressing. Sprinkle the salad with the toasted sesame seeds and salted peanuts. Add the halved eggs on top. Sprinkle with additional salt and pepper to taste.

Grilled Summer Peaches with Maple Sesame Toasted Oats and Vanilla Bean Ice Cream

Summer stone fruits are one of nature's finest gifts! So let's celebrate the season with some grilled summer peaches! Grilling peaches brings out their sweet juices while the warm, slightly charred flavor pairs perfectly with cold, vanilla bean ice cream. Prep the maple sesame toasted oats beforehand to quickly assemble this easy weeknight dessert.

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Grilled Summer Peaches with Maple Sesame Toasted Oats and Vanilla Bean Ice Cream
Serves 6

Ingredients:

3 cups old fashioned oats
1/2 cup white sesame seeds
1/2 cup black sesame seeds
1 cup chopped pecans
1 cup unsweetened coconut flakes
1 teaspoon cinnamon
1/4 cup packed light brown sugar
1/4 teaspoon Kosher salt
3 tablespoons unsalted butter
1/2 cup pure maple syrup
1/2 cup extra virgin olive oil
1/4 cup tahini
1 teaspoon vanilla extract
1/2 teaspoon sesame oil
6 peaches, halved and pitted
3 tablespoons vegetable oil, for brushing peaches and grill grates
Vanilla bean ice cream, for serving
Flake salt, for finishing

Directions:

1. Make the toasted oats. Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.

2. In a large bowl, combine the oats, white and black sesame seeds, chopped pecans, coconut flakes, cinnamon, brown sugar, and salt.

3. In a small, microwave-safe bowl, heat the butter until melted, roughly 30 seconds. In a medium bowl combine the maple syrup, olive oil, tahini, vanilla, sesame oil, and melted butter. Stir until combined.

4. Pour the maple syrup mixture over the dry ingredients. Use a wooden spoon to toss the dry ingredients until all are coated.

5. Spread the sticky oat mixture evenly over the prepared baking sheet and bake until golden brown, roughly 25-30 minutes. Toss occasionally to break up any large pieces, and to ensure even roasting. Remove from heat and set aside.

6. Meanwhile, oil the grill grates. Heat the grill to high. Brush the flesh of the peaches with the vegetable oil.

7. Grill the peaches, cut side down, until softened, 3-5 minutes. Use grill tongs to test and lift one peach to ensure grill marks are present, and that the flesh has slightly caramelized. Remove the peaches with grill tongs.

8. Serve the peaches topped with the maple sesame toasted oats mixture, vanilla ice cream, and a sprinkle of flake salt.

Blue Ribbon Blueberry Crisp

SUMMER BLUEBERRIES ARE THE BEST, THEY DESERVE TO SHINE IN THIS CRISP. We’ve developed a delicious crumble topping – one with little chunks that retain their nutty crispiness. Topped with a little whipped cream, this dessert is a spoonful of summer goodness!

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Blue Ribbon Blueberry Crisp
Serves about 8

Ingredients:

8 cups blueberries, washed and stemmed
1 tablespoon lemon juice, freshly squeezed
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon Kosher salt
Butter for greasing the baking dish

CRUMBLE TOPPING:

3/4 cup brown sugar, packed
1-1/2 cup all-purpose flour
1 cup rolled oats (old-fashioned rolled)
1/2 cup almonds, coarsely chopped
1 teaspoon cinnamon
1/2 teaspoon Kosher salt
1/2 cup butter (1 stick) melted

WHIPPED CREAM TOPPING:

1 cup heavy cream
1 teaspoon pure vanilla extract
3 tablespoon powdered sugar

Directions:

1. Preheat the oven to 375 degrees F. Butter the interior of a large (3.5 qt.) glass or ceramic baking dish or use two smaller baking dishes.

2. Prep the fruit by washing and removing any stems. Drain well, air dry or pat dry.

3. In a small bowl, whisk together the sugar, cornstarch, and salt so that the cornstarch is evenly distributed and without any lumps. In a large mixing bowl, toss the fruits with sugar-cornstarch mixture. Place in the buttered baking dish.

4. Melt one stick (1/2 cup) butter in a glass-measuring cup using 30 second intervals. In a separate bowl, mix together the brown sugar, flour, oats, cinnamon and salt. Drizzle the melted butter over the mixture. With your fingertips, work the crumb topping until the butter is evenly distributed and clumps form when pressed together.

5. Sprinkle the crumb topping on top of the blueberry filling. Bake in a 375 degrees F oven for 35-40 minutes. Check progress in 20 minutes; if the top is browning, but the center has not reached an internal temperature of 165 degrees F, loosely tent a piece of aluminum foil over the top, and continue baking for another 15-20 minutes (baking times may vary depending on the baking dish, and the depth of the fruit and crumb topping; adjust timing accordingly).

6. During the final minutes of baking, make the whipped cream. Mix the cream, vanilla, and powdered sugar using a stand mixer or in a small, deep bowl with a hand mixer. Whip until soft peaks are formed.

7. Serve the crisp while warm topped with a generous dollop of whipped cream or your favorite vanilla ice cream.