Banh Mi Inspired Grilled Pork Bowls

This recipe, inspired by Banh Mi sandwiches, delivers vibrant and delicious flavors in a convenient bowl format. Enjoy the savory grilled pork, zesty pickled carrots, fresh herbs, and complementary rice. Every bite holds the promise of satisfying, bold flavors designed to delight.

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Banh Mi Inspired Grilled Pork Bowls
Serves 4

Ingredients for the Grilled Pork:

About 1 pound pork tenderloin, sliced on a bias into 1/4-inchthick pieces
3 cloves garlic, minced
1 tablespoon shallot, minced
3 tablespoons soy sauce
1 tablespoon fish sauce (may omit, OR substitute vegan fish sauce)
1 tablespoon brown sugar
1 tablespoon fresh lime juice, (about 1/2 of a lime)
1 tablespoon sriracha sauce
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper

Ingredients for the Pickled Carrots:

1 cup carrots, julienned, about 2-inches long
1/4 cup rice vinegar
1 tablespoon sugar
1/2 teaspoon salt

Ingredients for the Rice:

1-1/2 cups jasmine rice, well-rinsed
2-1/4 cups water
1 tablespoon butter
Pinch of salt

Ingredients for the Sriracha Mayo:

1/3 cup mayonnaise
1 tablespoon sriracha sauce
Juice 1/2 of a lime

Ingredients for Assembling:

Cooked rice
Marinated and grilled pork
Pickled carrots
Purple cabbage, thinly sliced with a handheld mandoline
1/2 English cucumber, diced into
1/4-inch cubes
1 jalapeño pepper, thinly sliced on the bias
1 avocado, sliced
Fresh cilantro leaves, washed
Sriracha mayo
Sesame seeds, for garnish

Directions:

1. Slice the pork tenderloin into thin 1/4-inch pieces and place in a shallow bowl or sealable plastic bag.

2. Prep the marinade. In a medium bowl, whisk together the minced garlic, shallot, soy sauce, fish sauce (or vegan fish sauce), brown sugar, lime juice, sriracha sauce, salt, and black pepper.

3. Toss the sliced pork in the marinade until it's well-coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to infuse into the pork.

4. In a small bowl, prepare the pickled carrots. Combine the julienned carrots with the rice vinegar, sugar, and salt. Toss to coat the carrots and let them set for at least 15 minutes.

5. Use a handheld mandoline to thinly cut the cabbage. Cut the thin slices into about 2-inch long pieces. Prepare the cucumber by dicing. Thinly slice the jalapeño pepper on the bias. Halve and slice the avocado. Set all the prepped veggies aside until it’s timeto assemble the bowls.

6. Meanwhile, make the rice. Rinse the rice using a fine-mesh strainer. Agitate and rinse the rice until the water runs clear. Add the rinsed rice, cold water, butter, and salt to a medium sauce pan and bring to a boil. Once the water boils, cover with a tight-fitting lid and turn to low heat. Cook the rice for 15 minutes on low. Then, remove the pan from the heat and keep covered for another 15 minutes. Once ready to assemble the bowls, fluff the rice with a fork.

7. Mix the sriracha mayo. In a small bowl, mix together the mayonnaise, sriracha, and lime juice until combined. Add additional sriracha, as desired.

8. Once all of the bowl elements are prepped, it's time to grill! Preheat the grill or grill pan over medium-high heat. Grill the marinated pork for about 3-4 minutes per side, or until it reaches 145 degrees F. Set aside to rest for 5 minutes. Slice into strips for the bowls.

9. Assemble the bowls. Place a portion of cooked jasmine rice at the bottom of each bowl. Artfully add the grilled pork slices, pickled carrots, purple cabbage, diced cucumber, and avocado slices to the bowl.

10. Garnish with your choice of toppings including sliced jalapeños, cilantro, sriracha mayo, and a sprinkle of sesame seeds.

11. Enjoy!

Grilled Corn Salsa with Fried Tortilla Chips

Celebrate summer’s vegetables, fresh from the grill, with corn salsa and homemade, crispy, fried tortilla chips! Charred sweet corn, juicy tomatoes, zesty lime, and aromatic cilantro come together in this easy recipe. Whether you're hosting a backyard barbecue, or craving a fresh summertime snack, this salsa elevates any occasion!

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Grilled Corn Salsa with Fried Tortilla Chips
Serves 8 - 10

Ingredients:

4 ears yellow corn, husks and silk removed
2 tablespoons extra virgin olive oil, plus 1 tablespoon
1 avocado, pitted and diced
12-15 grape tomatoes, finely chopped
1 yellow pepper, finely chopped
1/2 red onion, peeled and chopped
1/2 small serrano pepper, seeded and chopped
1/2 cup fresh cilantro, chopped
2 cloves garlic, minced1 lime, juiced
6 oz cotija cheese
1/2 teaspoon Kosher salt
1/2 teaspoon cumin
1/4 teaspoon cayenne
1/4 teaspoon paprika
10 good quality corn tortillas, slightly dry
1 cup vegetable oil
salt to taste

Directions:

1. Prepare the corn salsa: Clean and oil the grill grates. Heat the grill to medium-high heat. Brush the corn with roughly 2 tablespoons olive oil and place the ears directly on the grill. Close the lid and roast for 10 minutes, rotating every couple minutes to promote even cooking and charring.

2. Using tongs, remove the corn from the grill. Transfer to a plate. Once slightly cooled, and easy to handle, use a corn stripper or a knifeto remove the kernels from the cob.

3. In a large bowl, use a wooden spoon to stir together the corn, avocado, grape tomatoes, yellow pepper, red onion, serrano pepper, cilantro, garlic, lime, cotija cheese, the remaining tablespoon olive oil, salt, cumin, cayenne, and paprika. Cover and set aside.

4. Make the homemade tortilla chips: Cut each corn tortilla into 6 even triangles. Line a large sheet pan with paper towels. In a large skillet over medium-high heat, fill the bottom of the skillet with 1" of the vegetable oil. Wait until the oil is 350 degrees F. Working in batches, carefully place the tortilla wedges into the oil, ensuring that the hot oil does not splatter. Cook the tortilla chips until golden brown and crispy, roughly 1-2 minutes. Watch the chips carefully to ensure that they do not burn.

5. Use a large slotted spoon or "spider," to remove the chips and place them on the paper towel-lined sheet pan. Continue with the remaining tortillas, adding additional oil if needed. Sprinkle with salt to your desired taste.

6. Serve the corn salsa with the homemade chips and enjoy!

Spring Asparagus, Sugar Snap Peas, and Radish Salad with Quinoa and Goat Cheese

Spring is in full bloom and we are inspired by its bounty! This warm and hearty salad celebrates crisp spring asparagus, snappy peas, and peppery radishes, all nestled in a nutty bed of quinoa. Tossed with a delicious spicy-salty dressing and topped with goat cheese, get ready to embrace the fresh flavors of the season.

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Spring Asparagus, Sugar Snap Peas, and Radish Salad with Quinoa and Goat Cheese
Serves 4 - 6

Salad Ingredients:

2 cups vegetable stock
1 cup quinoa
1 tablespoon butter
1 tablespoon olive oil
1/2 cup pistachios
7-8 radishes, thinly sliced with amandoline
1 cup sugar snap peas, strings removed, sliced on the bias
5 stalks asparagus, thinly sliced

Dressing Ingredients:

1/3 cup olive oil
1 teaspoon lemon zest
2 tablespoons lemon juice
1/2 tablespoon honey
1 teaspoon Dijon mustard
2-3 anchovies, chopped (optional)
1 small shallot, minced
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
1/2 red onion, thinly sliced with a mandoline
2 tablespoons chives, freshly chopped
10-12 fresh basil leaves, torn
2 tablespoons mint, coarsely chopped
2 tablespoons fresh dill, coarsely chopped
5 oz mixed baby greens
4 oz goat cheese, crumbled

Directions:

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

2. In a small skillet, melt the butter and olive oil over medium heat. Add the pistachios and cook for 3-4 minutes tossing occasionally until slightly brown and exuding a nutty fragrance. Toss the pistachios (and any remaining warm butter and olive oil) into the quinoa and set aside to cool.

3. Prep the radishes, snap peas, asparagus, red onion, chives, basil, mint, and dill and combine with the baby greens in a large salad bowl.

4. In a wide-mouth jar, whisk the dressing ingredients until emulsified.

5. Drizzle the dressing over the salad and toss to coat. Serve the greens over the quinoa and pistachio mix. Sprinkle with the goat cheese and additional salt and pepper to taste. Enjoy!

Slow Cooker Chicken Tostadas with Avocado Crema

Enjoy these flavorful chicken tostadas with the addition of a rich and creamy avocado crema. They are easily made by slow cooking the chicken, and prepping an array of toppings while the tostada shells bake. Tostadas are perfect for a family-pleasing dinner, or for feeding a gathering of friends!

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Slow Cooker Chicken Tostadas with Avocado Crema
Serves 4-6

Chicken Ingredients:

3 pounds boneless, skinless chicken breasts
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 can (7 oz.) diced green chiles

Avocado Cream Ingredients:

2 ripe avocados
1/2 cup sour cream
1/4 cup fresh cilantro, chopped
1 lime, juiced
Salt and pepper to taste

For Serving Ingredients:

12 small corn tortillas
Shredded cheese
Shredded lettuce
Diced tomatoes
Sliced jalapeños, (optional)
Cilantro, as garnish
Avocado Crema

Directions:

1. PLACE the boneless, skinless chicken breasts in the slow cooker.

2. SPRINKLE the ground cumin, chili powder, paprika, onion powder, garlic powder, salt, and pepper evenly over the chicken. Drizzle with olive oil. Add the diced green chiles.

3. COVER the slow cooker and cook on the LOW setting for 6-8 hours, OR on the HIGH setting for 3-4 hours until the chicken is tender and shreds easily with a fork.

4. SHRED the cooked chicken using two forks.

5. PREPARE the avocado crema. In a food processor, combine the ripe avocados, sour cream, chopped cilantro, lime juice, salt, and pepper. Blend until smooth and creamy. Adjust the seasonings to your taste.

6. PREP the tortillas. Preheat the oven to 425 degrees F. Brush both sides of the corn tortillas with olive oil and place on a sheet pan. Bake for about 5 minutes or until they become crisp and lightly browned. Flip each tortilla over and sprinkle with grated cheese and bake for another 2 - 4 minutes, or until the cheese melts.

7. ASSEMBLE the tostadas. Top each tortilla with the shredded chicken. Then, add the toppings of your choice: shredded lettuce, diced tomatoes, jalapeños, and cilantro.

8. DRIZZLE the avocado crema on top and enjoy!

Crab Linguine with Spicy Walnut Pesto & Springy Green Onions

This quick pasta dish celebrates simple, good quality ingredients. A spicy walnut pesto gently coats the linguine pasta, while sweet, delicate lump crab meat offers a decadent touch. Springy green onions and lemon zest add a bright, fresh taste to the dish.

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Crab Linguine with Spicy Walnut Pesto & Springy Green Onions
Serves 4

Pasta Ingredients:

1 lb linguine
2 tablespoons unsalted butter
5 cloves garlic, thinly sliced
1 cup chopped green onions
1/8 teaspoon Kosher salt
1/4 teaspoon freshly cracked black pepper
1 lemon, zested and juiced(reserve lemon juice for the pesto)
1/2 cup dry white wine
3/4 lb lump crab meat

Spicy Walnut Pesto Ingredients:

1/2 cup olive oil
2 cups packed basil leaves
3/4 cup walnuts1 clove garlic
1 tablespoon fresh lemon juice (see above)
1/4 teaspoon crushed red pepper flakes
1 cup grated Parmesan cheese
1/4 teaspoon Kosher salt
1/4 teaspoon freshly cracked black pepper
Serve with: Lemon wedges and grated Parmesan

Directions:

1. Make the walnut pesto by combining all of the pesto ingredients in a food processor and blending until smooth. Set aside.

2. Fill a large pot with water and bring it to a boil. Generously salt the water and cook the linguine until al dente, stirring occasionally to keep the pasta from sticking together. Reserve a cup of the hot cooking water and drain the pasta.

3. Meanwhile, in a large sauté pan over medium heat, melt the butter. Add the garlic and green onions and cook until soft and fragrant, about 2-3 minutes. Add the salt, pepper, and lemon zest, and stir to combine.

4. Deglaze the pan with the wine and continue cooking until wine is reduced by half, about 5-7 minutes.

5. Add the crabmeat and cook until the crab is just heated through, about 1 minute. (If possible, choose jumbo lump crab meat which is comprised of deliciously satisfying, large pieces of crab.)

6. Add the pasta, a tablespoon of the reserved cooking liquid, and the pesto. Cook for another minute, tossing with tongs until the linguine is coated and the ingredients are well combined. Add more pasta cooking liquid to thin if needed.

7. Serve with lemon wedges and an extra sprinkle of Parmesan. Enjoy while piping hot.

Chicken Milanese

Raise the bar on "We're having chicken for dinner!" This recipe features a crispy, buttery crust and a creamy, dreamy sauce. You’ll find that this dish is surprisingly easy for the level of flavor that it delivers. In just a few minutes, dinner will be served!

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Chicken Milanese
Serves 4

Chicken Milanese Ingredients:

4 thinly-sliced pieces of chicken breast
2 eggs
1/2 cup Panko breadcrumbs
1 teaspoon dried oregano
1/2 teaspoon garlic powder
2 tablespoons olive oil, for pan frying
4 tablespoons butter, for pan frying

Parmesan Cream Sauce Ingredients:

1/4 cup butter
2 tablespoons all-purpose flour
1 cup heavy cream
1/2 cup whole milk
1/2 cup finely grated Parmesan cheese
salt and pepper, to taste

Arugula Side Salad:

1/4 cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
salt and pepper, to taste
4 oz arugula
2 oz Parmesan cheese, shaved
8 oz cherry tomatoes, quartered

Directions:

1. Flatten the chicken. If the chicken is uneven in thickness, pound to an even thickness for more consistent cooking. Cover the chicken in plastic wrap, or place in a plastic bag and pound with a meat pounder or rolling pin until the pieces are an even thickness (about 1/2-inch).

2. Bread the chicken. Whisk the eggs in a shallow bowl. Mix the Panko breadcrumbs, oregano, and garlic powder in a separate shallow bowl. Dip each flattened chicken breast first into the eggs, then into the breadcrumb mixture. Spoon the breadcrumbs on top of the chicken until well-coated on both sides. Set aside on a plate until ready to cook.

3. Pan fry the chicken. In a large skillet or braiser, add 2 tablespoons of olive oil to the pan and heat the pan. Once the pan is hot, cut the butter into 4 pieces and place in the pan with a chicken cutlet on top. Cook over medium heat until browned and crispy on both sides. Turn the heat down slightly, and continue cooking the chicken until the internal temperature reaches 165 degrees F. Allow plenty of room in the pan between the chicken pieces. This will promote even cooking and preserve the breading. Depending on the size of the pan, work inbatches, if necessary.

4. Meanwhile, prepare the Parmesan Cream Sauce. In a saucepan, melt the butter. Whisk in the flour and stir until golden brown, about 2 minutes. Turn the heat to medium, and add the heavy cream. Whisk together. Add the whole milk and continue whisking until thickened. Just before serving, add in the Parmesan cheese, salt, and pepper, and whisk together.

5. Prepare the side salad by whisking together the dressing ingredients and tossing with the arugula. Top the salad with the parmesan cheese and tomatoes.

6. Plate the chicken with ahealthy drizzle of Parmesan Cream Sauce and serve with the side salad. Enjoy!

Kouign-Amann

Pronounced "queen-a-mahn”, this Brittany-based breakfast pastry is a delightful cross between a sticky bun and a croissant. Buttery and flaky, with caramelized sugar throughout its layers, this recipe is all about technique — and it's worth the effort!

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Kouign-Amann
Makes 12 pastries

Dough Ingredients:

1/3 cup warm water
1 teaspoon sugar, plus 2 tablespoons sugar
1 packet (approx. 2-1/4 teaspoons) active dry yeast
3-1/2 cups all purpose flour
1-1/3 cups milk, warmed
1 teaspoon Kosher salt
4 tablespoons butter, melted

Butter Block:

1 cup (2 sticks) high quality salted butter, chilled
1/2 cup sugar
1/4 teaspoon Kosher salt

Muffin Tin Assembly:

2 tablespoons melted butter, separated
1/2 cup sugar
1 teaspoon salt

Directions:

1. Activate the yeast. The water should be between 95-100 degrees F, or comfortably warm to the inside of the wrist. Add 1 teaspoon sugar and stir to dissolve prior to adding the yeast granules. Swirl the sweetened water, and sprinkle the yeast on top while the water is still moving. Allow to sit for 5-7 minutes or until the top is nicely foamy and the yeast awakened.

2. Measure the flour and place in a large mixing bowl.

3. Combine the warm milk with the remaining two tablespoons sugar, salt, and melted butter. (Ensure that the milk is not too hot, but rather, creates a nice, warm environment for optimal yeast performance in the following step.)

4. Combine both wet mixtures (the foaming yeast and the warmed milk) into the flour, and stir until all of the flour has been incorporated.

5. Transfer the rough, wet dough onto a working surface (marble pastry slab or countertop).

6. Knead the dough lightly just until the dough holds together and is slightly sticky. Do not over-knead. A bench scraper is very useful in scooping up the dough and folding it over on itself.

7. Place the dough in a clean, large, lightly greased mixing bowl for its first rising session. Cover with plastic wrap and allow the dough to rise in a warm environment until doubled in size. This may take 1-3 hours depending on the ambient temperature.

8. Deflate the dough and lightly knead the dough in the bowl. Cover and allow the dough to rise a second time until doubled in size, about 1 - 1-1/2 hours. (The second rise may be accomplished overnight in the refrigerator.)

9. Prep the butter block. Beat the butter, sugar, and the salt in a stand mixer with the paddle attachment, set to low speed, until combined, roughly 3 minutes. Draw a 7" x 15" rectangle on a piece of parchment. Turn over the paper and scrape the butter mixture onto the parchment sheet. With a rolling pin, roll the butter to be the size of the rectangle. The butter slab should now be 7" x 15" inches in size. Wrap in plastic wrap and chill in the refrigerator for 15 minutes until it is firm, but pliable.

10. Turn the dough onto a working surface and form into a rectangle approximately 8 x 24 inches in size. Use a light flour dusting on the work surface as the dough is rolled out.

11. Place the formed butter slab on top of the right side of the formed dough rectangle. The butter should cover approximately two-thirds of the dough with a half-inch margin of dough surrounding the butter.

12. Fold the dough in thirds by first folding the left-hand third (just dough) over on top of half the butter. Follow by folding the right-hand side (butter and dough) over the two dough layers. Turn the dough a quarter turn (90 degrees) clockwise so that the open edge and the longer length of the dough extends left to right.

13. Roll the newly formed rectangle into a larger rectangle, approximately 16 x 24 inches. Lightly dust as necessary during the rolling process. Repeat the “folding by thirds” process, left side over the middle, right-side on top of the left and middle. Turn the dough a quarter turn (90 degrees) clockwise so that the open edge and the longer length of the dough extends left to right. Chill the dough in the freezer for about 15-20 minutes or until well-chilled once more.

14. Remove the dough from the freezer and allow to acclimate for 5-7 minutes. ROLL the dough again into a rectangle 16 x 24 inches. Fold as before, left over middle, right over middle. Turn the dough a clockwise quarter turn as before.

15. Roll once again into a rectangle, 16 x 24 inches. FOLD as before, left over middle, right over middle. Wrap the dough well and chill for 1-2 hours or overnight.

16. Remove the dough from chilling. Roll it out onto a sugardusted surface into a 16x24 rectangle. Fold horizontally to create a 8 x 24 rectangle of dough. Cut in half, lengthwise to create two 4x24 sections. Cut each section into 6 equally-sized 4x4 squares.

17. Coat the insides of the muffin tin with melted butter. Mix the sugar and salt in a small dish and sprinkle some of the mixture in the muffin tin wells, tapping the sides to coat.

18. Pinch the corners of the 4x4 dough squares into each other and press into the muffin tins until all 12 wells are filled. Drizzle the remaining butter into dough centers and sprinkle with remaining sugar and salt mix. Cover and chill for 1-2 hrs.

19. Preheat the oven to 400 degrees F. Place the muffin tin on the center rack and immediately turn down the heat to 350 degrees F. Bake for 40-45 minutes, rotating the tray halfway though baking. Remove pastries from the oven when they are a deep golden brown and the sugar has caramelized.

20. Immediately transfer the Kouign-amann to a coolingrack (this is important, otherwise they will stick to the insides of the muffin tin!). Cool and enjoy -- ideally the same day.

Pistachio Cookies

Soft and chewy, nutty and citrusy, these little pistachio cookies are a delight! Offering a delicate balance of salty and sweet, this humble dessert pairs equally well with both morning coffee and evening tea. Perfect for sharing!

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Pistachio Cookies
Makes 24 cookies

Ingredients:

6 oz pistachios, (unsalted, raw or roasted, shells removed), reserve a handful for sprinkling on top of the cookies
1-3/4 cups all-purpose flour
1-3/4 cups powdered sugar, plus more for rolling cookies
1/4 teaspoon Kosher salt
1/2 teaspoon cardamom
Zest of one lemon
2 eggs, room temperature
2 teaspoons almond extract

Directions:

1. Preheat the oven to 350 degrees F.

2. In a food processor, pulse the pistachios until a fine crumb is formed and no large pieces remain.

3. Combine the ground pistachios, all-purpose flour, powdered sugar, Kosher salt, cardamom, and lemon zest in a large bowl and mix until evenly combined.

4. In the bowl of a stand mixer with the paddle attachment mix the eggs and almond extract until combined and frothy, roughly 1-2 minutes.

5. Slowly add the dry ingredients to the wet ingredients until just combined. Do not over mix. The dough will be thick and slightly sticky.

6. Form the dough into 1-1/2" balls and roll in powdered sugar. Place dough balls on a baking sheet, and bake for 12-15 minutes until the cookies start to crack, but are still soft. Sprinkle the tops with crumbled pistachios or a pistachio half, if desired.

Upside Down Tart with Onion, Brie, Fig Jam and Thyme

Have you tried the latest Internet sensation -- Upside Down Tarts? We had to give them a spin! You'll love our savory version featuring caramelized onions, melty brie, fig jam, thyme, and a drizzle of honey. Such a fun and easy appetizer!

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Upside Down Tart with Onion, Brie, Fig Jam and Thyme
Makes 9 square tarts

Ingredients:

1 sweet onion, sliced pole to pole
2 tablespoons butter
1 sheet puff pastry, thawed
4 sprigs of fresh thyme leaves
3 tablespoons fig jam
1 wedge brie cheese
honey, for drizzling
1 egg, beaten for a wash

Directions:

1. In a large skillet, cook the sliced onions in butter, stirring often, until they are caramelized and light brown in color.

2. Preheat the oven to 400 degrees F.

3. Slice the puff pastry into 9 square pieces.

4. Prepare a sheet pan or baking pan by lining with a piece of parchment paper.

5. Assemble the upside down goodies directly on the parchment paper. Drizzle a tiny dollop of honey into nine separate areas. Add a few thyme leaves on top. Add a small pile of the caramelized onions. Stack a few slices of brie cheese, and spread about 1 teaspoon of the fig jam over the brie. Top off the pile with a square of puff pastry.

6. Crimp the puff pastry edges with a fork. Brush with the egg wash.

7. Bake for 20-22 minutes or until the pastry is puffed and golden brown.

8. Turn the tarts over right away; let cool slightly. Enjoy while still warm!

Classic Cheese Ravioli with Brown Butter, Lemon, and Caper Sauce

Homemade pasta is always such a treat! This delicious cheese ravioli recipe is elevated by this simple, yet divine, brown butter, lemon, and caper sauce. Break out the pasta machine! Let's get dinner rolling!

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Classic Cheese Ravioli with Brown Butter, Lemon, and Caper Sauce
Makes 36 ravioli, or Serves about 4

Basic Pasta Dough Ingredients:

3 eggs
1-1/2 cups all-purpose flour
1/2 cup semolina flour
1/2 teaspoon salt

Classic Cheese Filling Ingredients:

2 tablespoons extra olive oil
1/2 onion, diced and sautéed
2 cloves garlic, minced and sautéed
1/4 cup parmesan cheese, finely grated
3/4 cup ricotta cheese
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 tablespoon fresh parsley, minced
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper

Brown Butter, Lemon and Caper Sauce Ingredients:

8 tablespoons (1 stick) butter
1/8 cup fresh lemon juice
1/4 cup capers, drained
parsley, for garnish
parmesan cheese, finely grated for garnish

Directions:

Mix the Pasta Dough:

1. In a food processor, mix the eggs with the all-purpose flour, semolina, and salt. Pulse until a loose dough ball begins to form. Remove the dough from the food processor and knead a few times by hand.

2. Let the ball of pasta dough set in a covered bowl, or in plastic wrap for 15 minutes to promote relaxation of the glutens. (The dough may be left to rest longer, up to 30 minutes). As it rests, it will become increasingly softer and easier to roll into the required thin sheets.

Prep the Filling:

3. In a large sauté pan, sauté the onion until translucent. Add the garlic and sauté for an additional 30 seconds. The mix will be nicely fragrant. Remove from the heat and let cool.

4. In a large bowl, mix the sautéed onions and garlic with the remaining filling ingredients (parmesan cheese, ricotta cheese, basil, oregano, parsley, salt, and pepper). Set aside until ready for assembly.

Assemble the Ravioli:

5. Divide the pasta dough into two portions with a dough cutter or large knife. Dust the working surface, and flatten one portion of the dough into a disc.

6. Using a pasta machine or pasta making attachment, set the rollers to the widest setting. While cranking, feed the disc of dough through the rollers. Continue cranking evenly until the entire portion has been rolled out. Dust each side of the rolled pasta dough with a small amount of flour. Reduce the width of the rollers to the next thinner setting. Feed the dough through the rollers again. Repeat the narrowing of the rollers and the rolling of the dough until the dough is about 1/8” in thickness (a number 5 or 6 on an Atlas Marcato Pasta maker). Once the dough sheet reaches this thin stage, cut the sheet in half to make two equal pieces.

7. Place one of the rolled pasta sheets on top of a ravioli maker ensuring that the dough placement is aligned well. Press the dough lightly into each well of the ravioli maker.

8. Place a tablespoon-sized scoop of filling into each pocket. Lightly wet the edges of each ravioli section with a wet fingertip. This will help to seal the ravioli effectively in the next step.

9. Top the tray with the second half sheet of pasta covering the filling. Place the top of the ravioli maker on top. Using a rolling pin, roll over the tray to seal the ravioli together.

10. Carefully remove the ravioli from the tray. With a fluted pastry cutter or ravioli cutter, cut between the pockets of filling to form the individual ravioli.

11. Freeze the ravioli in a single layer on a parchment-covered baking sheet for 30 minutes. This will assist in easier handling during cooking. Once frozen, the ravioli may also be packaged in airtight wrapping and stored in the freezer for up to two weeks.

Cook the Ravioli:

12. Bring 4 quarts of water to a boil in a large pot. Generously salt the water with Kosher salt.

13. Place the ravioli carefully into the boiling water in small batches of 8-12 in order to avoid crowding during cooking.

14. Once the ravioli begin to float, check a corner of a ravioli for doneness.

15. Using a slotted spoon, or a spider tool, remove the boiled ravioli and place in a warm bowl.

Make the Sauce:

16. Melt the butter in a skillet and cook until just golden brown. Add the lemon juice and capers, and stir.

17. Spoon the browned butter sauce over the cooked ravioli and garnish heartily with more freshly minced parsley and finely grated parmesan cheese. Serve and enjoy!

Weeknight Chicken Parmesan

To us, Chicken Parmesan is the definition of comfort food! With a hearty red sauce, bubbly cheese, and perfectly breaded, tender chicken cutlets served over a plate of pasta, what's not to love? Our recipe includes a few shortcuts making this delicious dish very doable even on a weeknight! We think you'll love it!

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Weeknight Chicken Parmesan
Serves 4

Ingredients:

4 pieces of thinly-sliced chicken breast
2 eggs
1/2 cup Italian breadcrumbs
1/4 cup grated Parmesan cheese
1/8 cup olive oil for pan-frying chicken
4 tablespoons butter, for pan-frying chicken
1 jar of your favorite marinara sauce
8 slices provolone cheese

Directions:

1. Prepare the chicken. Whisk the eggs in a shallow bowl. Mix the breadcrumbs and grated Parmesan cheese in a separate, shallow bowl. Dip each chicken breast first into the eggs, then into the breadcrumb mixture. Spoon the breadcrumbs on top of the chicken until well-coated on both sides. Set aside on a plate until ready to pan-fry.

2. In an oven-safe skillet or braiser, add 1/8 cup of olive oil to the pan, and 1 tablespoon of butter under each chickenbreast. Cook the chicken over medium heat until browned and crispy on both sides. Turn the heat down slightly, and continue cooking the chicken until the internal temperature reaches 165 degrees F. Depending on the size of the pan, work in batches so that the chicken has plenty of room to cook without touching any other piece. This will help to keep the breading intact and to cook evenly.

3. Once all the chicken has cooked, add the 4 pieces back into the skillet. Spoon yourfavorite jarred marinara sauce over each cooked piece of chicken. Add 2 slices of provolone cheese on top of each sauced chicken breast.

4. Broil until the cheese is bubbling and just beginning to brown.

5. Serve the chicken on a bed of thin spaghetti with a little extra warmed sauce, or with a crisp, green, side salad.

Acai Smoothie Bowls

Smoothie bowls are a fun, colorful, and healthy option for breakfast! We love this easy recipe featuring vibrant acaí (ah-sigh-EE) berries. Simply blend all of the ingredients together until smooth. Have fun placing delicious garnishes on top in a beautiful way. Breakfast is served!

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Acai Smoothie Bowls
Serves 2

Ingredients:

7 ounces frozen açai berry packets (substitute 1 cup of frozen mango or berries if not using acai packets)
1/2 frozen banana
1/2 cup blueberries (fresh or frozen)
1 cup fresh spinach leaves
1 tablespoon ground flax seed
1/2 cup oat milk (or a milk of your choice)

Garnishes:

fresh banana slices
blueberrie
sshaved coconut
chia seeds

Directions:

1. BLEND the frozen açaí berry packets with the banana, blueberries, spinach leaves, ground flax seed, and oat milk until smooth. Use the blender tamper when blending to help move the ingredients around.

2. POUR the smoothie into two bowls and top with an array of garnishes. We chose to garnish ours with banana slices, blueberries, shaved coconut, and chia seeds. Get creative with garnishes and arrange your choice of toppings with care for an artful and delicious experience!

3. Enjoy!

Swedish Meatballs with Sour Cream Sauce

These flavorful meatballs make a festive appetizer that are just the right size! You’ll find that these mini-meatballs are packed with flavor and may be enjoyed in one bite. The savory sauce makes them even better! Serve with cocktail picks and appetizer plates. Start the party!

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Swedish Meatballs with Sour Cream Sauce
Makes 60-70 1-inch mini-meatballs

Ingredients:

1 small onion, finely diced
1 tablespoon olive oil
1 lb. ground beef (96% lean)
1 lb. ground pork
1 cup Panko breadcrumbs
1/2 cup beef broth
1 tablespoon parsley, minced
3 cloves garlic, crushed
2 eggs
1/4 teaspoon ground allspice
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
Olive oil for the baking pan

Sour Cream Sauce Ingredients:

2 tablespoons butter
2 tablespoons flour
1 cup beef broth
1/2 cup sour cream
Salt and pepper, to taste
1 tablespoon minced parsley (for garnishing)

Directions:

1. In a small skillet, sauté the finely diced onions in olive oil until translucent, about 5 minutes. Cool slightly.

2. Mix the onions with the beef, pork, breadcrumbs, broth, parsley, garlic, eggs, and spices.

3. Make the meatballs. With a small scoop or spoon, form small balls about 1-inch in diameter. Place on one or two lightly oiled parchment-lined rimmed baking sheets.

4. Bake the meatballs in a 400 degrees F oven for 14-16 minutes or until cooked through, and the internal temperature reaches 160 degrees F.

Do-Ahead Tip: Bake the meatballs a day ahead of time, then refrigerate the meatballs, OR bake and freeze for up to a month. Reheat the meatballs in the oven before serving.

5. Make the Sauce: In a saucepan, cook the butter and flour roux for 2 minutes whiskingconstantly. Add the beef broth and continue to whisk until the sauce is smooth. Add the sour cream and whisk until well-combined. Season generously with salt and pepper.

7. Pour the sauce over the meatballs, toss to coat, and serve. Or, serve the sauce as a bed for the meatballs, or on the side. Garnish with minced parsley.

Beef Burgundy

Nothing comforts eager appetites quite like the rich, silky flavors of Beef Burgundy. Take the guesswork out of dinner and make one of our favorite “cozy” recipes. It will fill your home with wonderful aromas and please all the tummies around the table.

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Beef Burgundy
Serves 6

Ingredients:

1/2 lb. thick-cut bacon, sliced into
1/2 inch pieces
1-1/2 to 2 pounds stew beef, cut into 1-inch cubes
1 large onion, diced
2 cloves garlic, minced
5 large carrots, sliced on a bias in 2-inch chunks
1/4 cup flour, salt and pepper for seasoning the beef
1 bottle of red wine, (minus a glass for the cook)
4 cups beef broth
2 tablespoons tomato paste
3 stems fresh rosemary
2 tablespoons butter
1/2 pounds crimini mushrooms, sliced

Directions:

1. Preheat the oven to 325 degrees F.

2. In a large Dutch oven cook the bacon pieces until crispy. Remove the bacon from the pot andlet drain on a paper towel-lined plate.

3. Leave 2-3 tablespoons of bacon fat in the pan for browning the stew beef. Add the stew beef to the hot pot. Salt and pepper the beef and brown on all sides. Work in batches, as needed, so that the meat is seared, not steamed.

4. Once the beef is browned on all sides, remove from the pot. Add the diced onions, and sauté until softened. Add the garlic and cook for two more minutes. Add the carrots, seared beef, and crispy bacon back into the pot. Add the flour and stir until everything is coated.

5. Add the red wine, broth, tomato paste, whole rosemary stems and cover. Roast in the low temperature oven for 2-1/2 hours.

6. Sauté the mushrooms in a skillet with butter until just browned. Keep warm. Add to the cooked dish before serving.

7. Serve the beef burgundy over a hearty scoop of mashed potatoes or buttered, egg noodles. Or, serve as a stew with a side of buttered French bread.

Cinnamon and Nutmeg Cheesecake with a Salted Brown Sugar Whipped Cream

We love this festive take on cheesecake! The warm, familiar spices of nutmeg and cinnamon make this classic, impressive dessert a little more holiday-forward. Topped with a wonderful, salted, brown sugar whipped cream, each bite feels like a truly spectacular indulgence.

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Cinnamon and Nutmeg Cheesecake with a Salted Brown Sugar Whipped Cream
Makes one 9-inch cheesecake

Crust Ingredients:

1-1/2 cups graham cracker crumbs (about 12 full sheets of graham crackers)
2 tablespoons granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon Kosher salt
6 tablespoons unsalted butter, melted

Filling Ingredients:

4 (8 oz) packages cream cheese, softened
1-1/2 cups granulated sugar
4 large eggs, room temperature
1 cup sour cream
1-1/2 teaspoons vanilla extract
1/4 teaspoon Kosher salt
1-1/4 teaspoons freshly grated nutmeg, plus more for dusting
1/2 teaspoon cinnamon

Salted, Brown Sugar Whipped Cream Ingredients:

1/4 cup light brown sugar
1/2 teaspoon vanilla
1 cup heavy whipping cream
1/4 teaspoon Kosher salt

Directions:

2. Make the crust: Using a food processor, pulse the graham crackers into a fine crumb. Add the graham crackers, sugar, cinnamon, and salt to a small bowl and use a fork to incorporate. Add the melted butter and stir until all is coated

3. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil. (This will create a protective barrier from the future water bath). Grease the inside of the pan. Pour the crumb mixture into the pan. Using a measuring cup or glass, press the crumbs evenly across the bottom and up the sides, making the crust as even as possible.

4. Bake the crust for 10 minutes, then cool completely on a wire rack.

5. Make the cheesecake filling: In a stand mixer fitted with the paddle attachment, add the softened cream cheese and the sugar and beat on medium/high speed until smooth. Scrape down the sides and the bottom halfway through to ensure

6. Add the eggs and beat on low until just combined. Add the sour cream, vanilla, salt, nutmeg, and cinnamon, and mix until combined, about 1 minute. Continue to scrape the sides and bottom of the bowl as needed.

7. Place the aluminum-wrapped springform pan into a larger baker or roasting pan. Pour the cheesecake filling into the par-baked pie crust and add hot water about 1-1/2" deep to the roasting pan. Very carefully place the pan on the bottom rack of the oven.

8. Bake for 60-75 minutes, checking the cheesecake about halfway through. It should be firm, yet jiggly. If it is not, continue baking until it is. Check every additional 5 minutes to ensure it does not overcook. Once this consistency is achieved, turn off the oven and let the cheesecake set in the warm oven for another hour. This allows the cheesecake to slowly cool as the oven cools. This slow cooling step will help prevent cracking.

9. Once the cheesecake has cooled in the oven, remove and let chill inthe refrigerator for 4-6 hours.

10. When ready to serve, combine the brown sugar, vanilla, heavy whipping cream, and salt in a stand mixer with the whisk attachment. Whisk until stiff peaks form, wiping down the sides with a spatula midway through. Do not over whip!

(11) Carefully run a knife around the perimeter of the cheesecake's crust to help it release from the sides. Release the springform ring. Top with the whipped cream, and a dusting of freshly ground nutmeg. Enjoy immediately!

Chocolate Cupcakes with Mint Buttercream and a Peppermint Chocolate Crunch

Cupcakes area always a hit, and this version will have you feeling festive immediately! Indulge with these delightfully rich, almost brownie-like, dark chocolate cupcakes topped with cool mint buttercream and sprinkled with peppermint flakes and crumbled mint cookies. Let's get baking!

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Chocolate Cupcakes with Mint Buttercream and a Peppermint Chocolate Crunch
Makes 18 cupcakes

Chocolate Cupcake Ingredients:

12 tablespoons (1-1/2 sticks) butter, room temperature
1/2 cup dark chocolate chips
1/3 cup unsweetened cocoa powder
1-1/3 cups all-purpose flour
1 cup granulated sugar
1/2 cup packed light brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, room temperature
1/3 cup vegetable oil
1/2 teaspoon peppermint extract
1/2 cup whole milk
1/3 cup Greek yogurt

Mint Buttercream Ingredients:

1 cup (2 sticks) unsalted butter, room temperature
1/4 teaspoon peppermint extract
3-1/2 cups powdered sugar
2 tablespoons heavy cream
1/4 teaspoon salt
2 drops green food coloring (optional)

Top With:

2 tablespoons peppermint discs or candy canes, crushed
1/4 cup chocolate mint cookies, crushed
Fresh mint leaves

Directions:

1. Make the cupcakes. Preheat the oven to 350 degrees F. Lightly grease the top of a cupcake pan with a bit of vegetable oil. Place cupcake liners in three 6-count cupcake pans (for 18 cupcakes).

2. In a microwave safe bowl, melt the butter and chocolate chips in 30 second increments, stirring in between heating cycles, until melted and incorporated. Stir in the cocoa powder until well combined. Set aside.

3. In a large bowl, whisk the dry ingredients (flour, sugars, baking powder, and salt) until evenly combined with no visible lumps. Set aside.

4. In a stand mixer with the paddle attachment, add the remaining wet ingredients (eggs, vegetable oil, peppermint extract, whole milk, and Greek yogurt) to the chocolate mixture. Slowly mix to combine.

5. Slowly add the dry mixture to the wet ingredients, gently mixing until completely incorporated with no visible lumps. It should have a consistency similar to pudding.

6. Transfer the batterevenly to the prepared cupcake pans by using a cookie scoop or a large spoon.

7. Bake for 20-25 minutes, or until the cake springs back from a light touch, or when an inserted toothpick comes out cleanly.

8. Remove the cupcakes from the baking pan and place on a cooling rack to cool completely. While cupcakes cool, prepare the mint buttercream.

Mint Buttercream Directions:

1. Make the buttercream. Using a stand mixer fitted with the paddle attachment, beat the butter for 5 minutes until it turns pale yellow and has a smooth, silky consistency.

2. Add the peppermint extract and beat for an additional 30 seconds until well-combined.

3. Sift the powdered sugar once to remove any lumps. Add half of the powdered sugar to the creamed butter, and whip for 3-5 minutes until the icing looks fluffy. Then, add the remaining half of the sugar and mix for an additional 3-5 minutes or until fully incorporated with a whipped consistency.

4. Add the heavy cream, peppermint extract, and food coloring and whip until the the buttercream is smooth, the ingredients are incorporated, and the food coloring is consistent throughout -- a light green. Make sure to scrape down the sides of the bowl occasionally with a spatula to ensure all the ingredients are evenly mixed.

5. Using a frosting bag and a tip of your choice, ice the mint chocolate cupcakes. Top with the crushed peppermint candy and crumbled cookies. For a little extra pizazz, add a fresh mint leaf.

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

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

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

Ingredients:

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

Directions:

1. Preheat the oven to 425 degrees F.

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

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

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

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

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

Chocolate, Pecan, and Pretzel Slab Pie with Vanilla Whipped Cream

A cross between a sheet cake and a traditional pie, this rich, chocolate, pecan, and pretzel slab pie checks all the boxes. Its size and “serve-ability” will appeal to the masses, while easy prep and minimal bake times appeal to the cook. Most importantly, the flavor profile is sweet, salty, c

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Chocolate, Pecan, and Pretzel Slab Pie with Vanilla Whipped Cream
Makes one slab pie in a quarter sheet pan

Dark Chocolate Pie Crust Ingredients:

1-1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
3 tablespoons granulated sugar
1/2 teaspoon Kosher salt
1/2 tablespoon espresso powder
8 tablespoons (1 stick) unsalted butter, cubed
4 tablespoons ice water

Chocolate Pecan Filling Ingredients:

4 large eggs
1/2 cup light corn syrup
1/2 cup maple syrup
1-1/2 cups packed brown sugar
1/2 cup butter, softened
1/2 tablespoon pure vanilla extract
1/4 teaspoon nutmeg
1/8 teaspoon cayenne
10 oz. semisweet chocolate baking chips
1 cup chopped pecan halves, plus some intact halves for the top of the pie
1/4 cup whole mini pretzels, for the top of the pie
1 teaspoon flake salt for sprinkling

Vanilla Whipped Cream Ingredients:

1-1/2 cups cold heavy whipping cream
1 teaspoon vanilla
1/4 cup powdered sugar

Directions:

1. Prepare the Crust. Grease the quarter sheet pan (9.5” x 13”). In a medium-sized bowl, place the flour, cocoa powder, sugar, salt, and espresso powder, and mix to combine. Add the butter cubes and use your hands to press the cubes with the flour to coat them. Gradually add the ice water and knead the dough until it just comes together into a shaggy dough ball. Press the dough into the base and into the edges of a quarter sheet pan until evenly distributed. Chill in the refrigerator for 30 minutes.

2. Preheat the oven to 350 degrees F. Bake the crust for 15-20 minutes, until the crust is cooked completely through, and the center is firm. Remove from the oven and set aside.

3. Prepare the Filling. In a stand mixer on medium speed, lightly beat the eggs. Add the corn syrup, brown sugar, butter, vanilla, nutmeg, and cayenne until incorporated. Fold in the chocolate chips and chopped pecans, then pour the filling into the baked crust. Top with pecan halves and mini pretzels in what ever pattern you desire. Press them into the filling lightly with the back of a spatula.

4. Bake for 30 minutes or until the top is brown, the sides start to bubble, and the inside is only slightly jiggly. Check halfway through and cover with aluminum foil tent if the top or edges are getting too brown. Sprinkle with flake salt and let cool completely on a wire rack.

5. Meanwhile, in a stand mixer with the whisk attachment, add the whipping cream and vanilla. Whip on high speed, slowly adding the sugar one tablespoon at a time. Continue to whip until soft peaks form. Do not over whip.

6. Serve the pie with a dollop of whipped cream. Sprinkle with more cocoa powder and flake salt as a garnish.

Savory Dutch Baby with Bacon and Caramelized Onions

This dish is a real crowd pleaser, mostly due to the high impact, wow-factor of the puffy, airy pancake. The savory toppings complement the egg-forward pancake for a delicious and filling breakfast. It’s a nice, new twist on a classic!

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Savory Dutch Baby with Bacon and Caramelized Onions
Serves 4

Filling Ingredients:

3 slices bacon, cooked and sliced
1 tablespoon butter
1/2 medium, sweet onion, sliced pole-to-pole and caramelized
1/4 cup extra finely shredded parmesan cheese, plus a few more shredded tablespoons for garnish handful of arugula, washed

Pancake Ingredients:

4 eggs, room temperature
1 cup whole milk, room temperature 3/4 cup all purpose flour
1/4 teaspoon salt
a few grinds of black pepper
3 tablespoons butter

Directions:

1. On the stovetop, in a 10-inch cast iron skillet, cook the bacon until crispy, then set aside to cool on a paper towel-lined plate. Once the bacon has cooled, slice or tear into bite-sized pieces.

2. In the same skillet, remove all but 1 tablespoon of the bacon grease. Add the 1 tablespoon of butter. Cook the onion until caramelized and golden brown. Use low-and-slow heat to allow the onion to caramelize and not simply brown.

3. Preheat the oven to 450 degrees F. Wipe out the cast iron skillet and allow to warm further in the preheated oven until very hot, about 10 minutes.

4. Meanwhile, prepare the pancake batter. In a blender or food processor, mix the eggs, milk, flour, and salt together until the batter is smooth and free of any lumps.

5. Once the oven and pan have preheated, quickly melt the 3 tablespoons of butter inside the hot pan swirling to evenly coat the bottom and sides. Immediately pour the batter into the hot skillet. Quickly add the 1/4 cup of parmesan cheese to the center of the batter. Bake for 13-15 minutes or until the pancake is puffed and the edges are nicely golden brown.

6. Top the pancake with the cooked bacon, caramelized onions, a handful of fresh arugula, and additional finely shredded parmesan cheese. Enjoy immediately while hot!

Chickpea Soup with Lemon and Potatoes

This hearty soup combines earthy potatoes and creamy chickpeas for a deliciously flavorful dish. Brightened by citrus and enhanced with fresh parsley and Parmesan, the soup is thickened with a partial puree of itself. Pair it with slices of crusty bread with butter for an easy weeknight meal.

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Chickpea Soup with Lemon and Potatoes
Serves 6 - 8

Soup Ingredients:

2 tablespoons unsalted butter
2 tablespoons olive oil
2 stalks celery, leafy tops removed, scrubbed, and finely chopped
1 small yellow onion, finely chopped
2 small carrots, scrubbed, peeled and finely chopped
3 cloves garlic, minced
1/4 teaspoon black pepper, plus more to taste
1/2 teaspoon Kosher salt, plus more to taste
1/2 teaspoon turmeric
1/4 teaspoon crushed red pepper flakes
6 cups vegetable stock
2 bay leaves
2 (15 oz) cans chickpeas, drained and rinsed
1.5 lbs small yellow potatoes, scrubbed and cut roughly into 1/2" pieces
1 lemon, zested and juiced Garnishes:
1/4 cup grated Parmesan
1/4 cup fresh parsley lemon slices

Directions:

1. In a large Dutch oven, heat the olive oil and butter over medium heat.

2. Make a mirepoix by sautéing the celery, onion, and carrot in the warm olive oil and butter until the carrot and celery are soft and the onions are translucent, roughly 5 minutes. Stir in the garlic, pepper, salt, turmeric, and crushed red pepper flake, and continue to sauté for another minute until the ingredients are incorporated and smelling fragrant.

3. Add the vegetable stock, bay leaves, chickpeas, and potatoes and bring ingredients to a boil. Once boiling, reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are fork tender.

4. Use tongs to remove the bay leaves and discard. Very carefully ladle roughly half of the soup into a blender and purée until smooth. Return the pureed soup back into the Dutch oven and stir to create a creamy base, still with whole chickpeas and potato pieces throughout.

5. Stir in the lemon zest and one tablespoon lemon juice. Taste and add more lemon juice to your desired preference. Serve topped with a heaping pile of Parmesan and parsley, and a lemon slice, if desired. Add additional salt and pepper to taste.