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!

Raspberry Ricotta Parfaits

Craving a light, refreshing, and utterly delicious treat? Look no further! These Raspberry Ricotta Parfaits are made with layers of brown buttered graham cracker crumbles, creamy whipped ricotta with honey, sweetened macerated raspberries with orange liqueur, and lemon zest. The wonderful layers are topped off with a delightful garnish of fresh mint - not your ordinary parfaits!

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Raspberry Ricotta Parfaits
Serves 4

Ingredients:

2 pints fresh raspberries
2 tablespoons sugar
1 tablespoon orange liqueur (optional)
Zest of 1 lemon, divided
3 tablespoons butter, meltedand browned until golden
6 full sheets graham crackers
Pinch of salt
1 container (16 ounces) whole milk ricotta cheese
1/2 cup heavy whipping cream
3 tablespoons honey
2 teaspoons vanilla extract
2 tablespoons fresh mint, chiffonade

Directions:

1. Rinse and drain the raspberries, then mix with 2 tablespoons of sugar, 1 tablespoon of orange liqueur, and lemon zest (reserve a little zest for garnishing in Step 6). Let the fruit sit for about 20 minutes while preparing the other layers. The berries will begin to macerate, and release their juices while resting. Give them a gentle stir every now and then as they sit.

2. Meanwhile, prepare the browned butter. In a small sauce pan, heat the butter until bubbly. Whisk and heat until the butter turns a golden brown and little flecks appear. The butter will have a nice nutty aroma when it's ready. Once the butter has browned, remove from heat.

3. Using a food processor, add the graham crackers and browned butter. Pulse until a fine crumb is formed. Add a pinch of salt and pulse one more time.

4. In a food processor or stand mixer, beat the ricotta, heavy whipping cream, honey, and vanilla until blended and fluffy.

5. Assemble the parfaits. Spoon about 2 tablespoons of the crumb mixture into each parfait glass. Next, layer with a few spoonfuls of the ricotta mixture followed by a few tablespoons of macerated berries. Repeat the layers until the glass is full. End with a berry layer.

6. Garnish the tops with fresh mint and a little more lemon zest & enjoy!

Butter Chicken

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

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Butter Chicken
Serves 4 - 6

Ingredients for the Chicken Marinade:

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

Ingredients for the Sauce:

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

Directions:

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

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

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

4. Set the cooked chicken aside in another bowl.

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

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

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

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

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

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

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

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

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.

Honey Mustard Glazed Salmon and Quinoa Bowl

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

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Honey Mustard Glazed Salmon and Quinoa Bowl
Serves 4

Ingredients:

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

Dressing Ingredients:

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

Toppings:

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

Directions:

1. IN A MEDIUM POT, bring the vegetable stock to a boil. Add the quinoa, cover, and reduce the heat to a low simmer for 15 minutes, stirring occasionally. Quinoa is done when the liquid has been absorbed and the quinoa is tender. Remove from heat and set aside.

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

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

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

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

Rice and Bean Stuffed Bell Peppers with Green Chile Queso

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

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

Stuffed Pepper Ingredients:

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

Chile Queso Ingredients:

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

Serve with:

cilantro, lime wedges, chips

Directions:

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

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

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

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

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

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

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

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.

Caramelized Pears with Brie and Walnuts over Mixed Baby Greens

This dish is a fantastic appetizer to share, or a delicious plate to be enjoyed as a meal in itself! Sweet, caramelized pears and walnuts are served over warm, gooey brie -- all resting on a bed of lightly tossed baby greens. A crusty, hearty baguette completes the menu! Who's hungry?

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Caramelized Pears with Brie and Walnuts over Mixed Baby Greens
Serves 4

Salad Ingredients:

1 tablespoon butter
2 Asian pears, cored, and cut into wedges
1/3 cup white sugar
1 tablespoon maple syrup
1 tablespoon water
3/4 cup walnut halves
4 oz. arugula or mixed baby greens
1 wheel (8 oz.) double cream Brie
1 baguette, for serving

Dressing Ingredients:

1 teaspoon apple cider vinegar
1 teaspoon lemon
2-1/2 tablespoons olive oil
1/4 teaspoon Kosher salt
1/8 teaspoon black pepper

Directions:

1. In a wide-mouthed jar, combine the dressing ingredients. Whisk until all of the ingredients are incorporated. Toss the greens with the dressing until lightly coated. Set aside.

2. Preheat the oven to 350 F. Place the Brie on a parchment-lined baking sheet or baking dish and bake for 10-12 minutes, or until the sides of the Brie are soft to the touch. Remove from the oven and let the Brie cool slightly.

3. Meanwhile, in a nonstick skillet over medium heat, melt the butter. Add the pears and sauté until the pears begin to release their moisture, about 2-3 minutes. Add the sugar, syrup, and water and continue to cook, stirring frequently until the sugar starts to thicken and coat the pears, about 10-12 minutes. Add the walnuts and continue to cook until the walnuts are coated and the pears are caramelized. Remove from heat.

4. On a large serving platter, spread out the dressed greens. Place the warm Brie in the center of the greens and top with the caramelized pear mixture. Sprinkle with additional salt and pepper to taste. Serve immediately with warm bread.

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.

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

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

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

Roasted Carrot Ingredients:

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

Spicy Crema Ingredients:

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

Toppings:

Pistachios, toasted
Pomegranate arils
Parsley, chopped

Directions:

1. Preheat the oven to 375 F.

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

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

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

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

Cheesy Stuffed Shells in a Creamy Tomato Mushroom Sauce

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

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

Ingredients:

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

Directions:

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

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

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

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

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

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

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

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

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

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!

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

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

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

Ingredients:

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

Garnish:

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

Directions:

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

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

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

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

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

Slow Cooker Pot Roast with Carrots and Onions

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

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Slow Cooker Pot Roast with Carrots and Onions
Serves about 4

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

Ingredients:

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

Roast Rub Ingredients:

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

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

Directions:

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

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

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

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

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

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

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

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

Crispy Sheet Pan Gnocchi with Tomatoes, Mushrooms, and Kale

Sheet pan gnocchi is a weeknight home run because it skips the boiling step usually required when making pasta dishes. Plus, as with classic sheet pan cooking, there are very few dishes that require clean-up! Roasting the gnocchi returns a slightly crispy exterior that pairs perfectly with warm, juicy cherry tomatoes, crunchy kale, hearty mushrooms, and sweet red onions. We love this simple, delicious dish -- you will, too!

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Crispy Sheet Pan Gnocchi with Tomatoes, Mushrooms, and Kale
Serves 4

Ingredients:

1 package (16 oz) refrigerated, or shelf stable gnocchi
1/2 red onion, sliced pole-to-pole
7-8 cremini mushrooms, sliced
3 cloves garlic, sliced
16 oz cherry tomatoes
2 cups kale, torn into small pieces
5 tablespoons olive oil1 teaspoon Kosher salt
1/4 teaspoon black pepper
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes
1/2 cup grated parmesan cheese

Directions:

1. Preheat the oven to 425 degrees F.

2. On a large, rimmed baking sheet, spread out the gnocchi, red onion, mushrooms, garlic, cherry tomatoes, and kale. Drizzle with the olive oil, salt, black pepper, Italian seasoning, and crushed red pepper flakes. Toss ingredients together so that the gnocchi and veggies are evenly coated.

3. Bake for 15 minutes, then remove from the oven, stir the ingredients. Sprinkle half of the parmesanon top. Bake for 10-15 moreminutes, or until the parmesan melts and browns slightly, the kale begins to crisp, and thetomatoes start to burst.

4. Remove the sheet pan from the oven, and gently mix the gnocchi and vegetables together allowing the juices from the burst tomatoes to coat the gnocchi. Sprinkle with the remaining parmesan. Add additional salt and pepper to desired taste. 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!