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!

Pork Schnitzel with a Creamy Mushroom Gravy

For a cozy dinner at home, try our pork schnitzel served with a creamy mushroom gravy. Tender pork chops are pounded thin, then breaded and fried to golden perfection. The creamy mushroom gravy is the perfect complement to the savory pork. Or, simply serve with a squeeze of lemon. Prost!

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Pork Schnitzel with a Creamy Mushroom Gravy
Serves 4

Pork Ingredients:

4 pork loin chops (boneless), about 1/2 inch thick, fat trimmed away, and pounded to 1/4-inch thick
1/2 teaspoon Kosher Salt
1/4 teaspoon pepper
1 cup all-purpose flour
2 large eggs
1 tablespoon Dijon mustard
1 cup breadcrumbs
Vegetable oil for frying
Lemon wedges for serving
Parsley, for garnish

Creamy Mushroom Gravy Ingredients:

1/2 onion, finely diced
2 tablespoons butter
2 tablespoons olive oil
8 ounces Cremini mushrooms, sliced
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground pepper
1/4 cup all-purpose flour
2 cups beef broth
2 tablespoons heavy cream

Directions:

1. Prepare the pork chops by trimming away any fat. Removing the fat makes it easier to pound the meat evenly. Place each pork chop between two sheets of plastic wrap and use a meat mallet to pound them to an even thickness of about 1/4 inch. Season both sides with salt and pepper.

2. In three separate shallow dishes, set up a breading station. Place flour in one dish, beaten eggs mixed with Dijon mustard in another, and breadcrumbs in the third.

3. Dredge each pounded pork chop in the flour, shaking off any excess. Then, dip the floured pork chops into the egg and mustard mixture, ensuring each is well-coated. Finally, lightly press each pork chop into the breadcrumbs, making sure the breadcrumbs adhere evenly to the surface. Place thebreaded pork chops on a cooling rack over a sheet pan until ready to fry.

4. Before frying the pork, prepare the gravy. In a large skillet, sauté the onion in the butter and olive oil until translucent. Add the mushrooms and cook until browned on both sides. Salt and pepper the cooked mushrooms. Sprinkle the mixture with flour, stir and cook for another two minutes. Add the beef broth and simmer until the gravy bubbles and thickens. Once the gravy is thickened, stir in the heavy cream.

5. Meanwhile, prepare to fry the pork schnitzel. In a large skillet, heat enough vegetable oil to cover the bottom and enough to allow the pork to “float” in the oil. Bring the oil to medium high heat. The oil should be hot, but not smoking. Wait until the oil reaches about 330 degrees F, you're ready to fry! TIP: We like to stick the end of a wooden spoon in the oil and wait for bubbles to form around it, once they do, it's ready to fry!

6. Fry the schnitzel in batches to avoid crowding the pan. Carefully place the breaded pork chops in the hot oil. Fry each side until golden brown, and the pork is cooked through to 145 degrees F, about 3 - 4 minutes per side.

7. Remove the cooked schnitzel from the pan and place each on a paper towel-lined plate to drain any excess oil.

8. Serve the pork schnitzel immediately with the mushroom gravy. Garnish with lemon wedges and parsley. Enjoy with a side of mashed potatoes, french fries, or your favorite side dish.

Slow Cooker Chicken and Sausage Creole

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

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Slow Cooker Chicken and Sausage Creole
Serves 4 - 6

Ingredients:

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

Creole Seasoning Mix:

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

For Serving:

Cooked long-grain rice
Green onions, sliced for garnish

Directions:

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

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

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

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

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

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

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

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

9. Garnish with sliced green onions & enjoy!

Curried Egg Salad with Salted Peanuts and Raisins

Prepare lunch for the week ahead with a batch of curried egg salad! Boiled “just enough,” the creamy eggs are combined with salty peanuts, plump raisins, and a curried mayo mixture that makes lunchtime something to look forward to. Serve with your choice of bread or crackers, or spoon a heap on top of romaine for an easy, satisfying meal!

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Curried Egg Salad with Salted Peanuts and Raisins
Serves 4

Ingredients:

8 eggs
1/3 cup mayonnaise
1/2 tablespoon rice vinegar
1 teaspoon curry powder
1/2 teaspoon turmeric
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
2 green onions, chopped
1/2 cup roasted and salted peanuts, roughly chopped
1/2 red onion, diced
1 celery rib, diced
1 tablespoon fresh mint, chopped
2 tablespoons raisins, chopped
Crackers or whole grain toast

Directions:

1. Prepare the hard boiled eggs: Add the eggs to a saucepan and fill the saucepan with cold water, covering the eggs with about 1-2 inches of water. Bring the water to a boil. Once boiling, immediately turn off the heat, cover the pan with a lid, and let set for 9 minutes. Remove immediately from the hot water and place in an ice bath for several minutes. Once cool enough to handle, peel and chop the eggs.

2. In a large bowl, the chopped eggs, mayonnaise, rice vinegar, curry powder, turmeric, salt, and pepper until the eggs are coated.

3. Fold in the green onions, peanuts, red onion, celery, mint, and raisins until evenly combined. Add additional salt and pepper if desired.

4. Serve with hearty, toasted bread or crackers.

Homemade Cherry Bourbon Pie with Buttery Oat Crumble Topping

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

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

Cream Cheese Crust Ingredients:

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

Pie Filling Ingredients:

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

Buttery Oat Crumble Topping Ingredients:

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

Directions:

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

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

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

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

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

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

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

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

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

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

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

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

Grilled Steak Kabobs with Chimichurri

These grilled steak kabobs present a flavorful twist on the classic with the addition of a zesty chimichurri sauce. The combination of tender steak and the vibrant, herb-based sauce creates a unique and mouthwatering dish -- one that’s perfect for summer grilling.

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Grilled Steak Kabobs with Chimichurri
Serves about 6

FOR THE STEAK MARINADE:

1.5 pounds sirloin steak, cut into about 1-1/2-to-2-inch cubes
1/4 cup soy sauce
1/4 cup olive oil
2 tablespoons red wine vinegar
3 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon cumin
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground pepper

FOR THE KABOBS:

Marinated steak (as above)
1 yellow bell pepper, cut into 1-inch pieces
2 medium zucchini, sliced into 1/2” slices
1/2 red onion, cut into 1-inch pieces
1/2 pint cherry tomatoes
Metal skewers or wooden skewers, soaked in water for 30 minutes prior to grilling

FOR THE CHIMICHURRI SAUCE:

About 1 cup fresh parsley
About 1 cup fresh cilantro
3 cloves garlic1 small shallot
1/2 jalapeño pepper
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper

Directions:

1. Cut the steak into 1-1/2 to 2 inch cubes. Trim and discard any excess fat.

2. Prepare the marinade. In a bowl, whisk together the soy sauce, olive oil, red wine vinegar, minced garlic, dried oregano, cumin, salt, and black pepper. This will be the marinade for the steak.

3. Marinate the steak. Place the steak cubes in a resealable plastic bag or a shallow dish. Pour the marinade over the steak and seal the bag, or cover the dish. Allow the steak to marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor.

4. Blend the chimichurri. In a food processor or blender, combine the fresh parsley, fresh cilantro, garlic cloves, shallot, jalapeño, red wine vinegar, extra-virgin olive oil, dried oregano, red pepper flakes, salt, and black pepper. Pulse until well-combined.

5. Preheat the grill, then assemble the kabobs. Thread the marinated steak cubes onto the soaked wooden skewers, alternating with the bell pepper, zucchini, red onion, and cherry tomatoes. Brush the veggies with a little olive oil and sprinkle with salt and pepper.

6. Grill the kabobs over direct heat on a very clean and well-oiled grill for about 3-4 minutes per side for medium-rare steak. Adjust the cooking time to your preferred level of doneness.

7. Once the steak and vegetables are grilled to your preference, remove the kabobs from the grill and let them rest for a few minutes.

8. Serve with a generous drizzle of the zesty chimichurri sauce, or serve the sauce on the side as a dipping sauce.

Mediterranean Wedge Salad

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

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Mediterranean Wedge Salad
Serves 4

Salad Ingredients:

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

Dressing Ingredients:

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

Directions:

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

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

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

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

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

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

Grilled Branzino with Summer Gremolata

When you want to put on a bit of a show while essentially putting forth the amount of effort typically associated with grilling a burger, reach for branzino. This beautiful, saltwater fish, also known as European sea bass, is flaky and slightly sweet. It holds up beautifully when grilled whole. Have your fishmonger do the dirty work of gutting and scaling, and put your effort into complementing this beautiful whole fish with parsley and a summery lemon gremolata topping.

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Grilled Branzino with Summer Gremolata
Serves 4 - 6

Branzino Ingredients:

3 whole branzino fish, gutted andscaled by your local fishmonger
2 lemons, 1 sliced into rounds, 1 sliced into wedges
2 tablespoons canola oil
Kosher salt
Freshly ground black pepper
Flake salt (like Maldon's)

Gremolata Ingredients:

1 cup flat leaf parsley
2 garlic cloves, peeled and minced
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/4 teaspoon Kosher salt
1/4 teaspoon red pepper flakes
1/4 teaspoon fresh black pepper

Directions:

1. Make the gremolata: Wash and finely mince the parsley, leaving a few whole leaves for garnish. Combine all of the gremolata ingredients together in a bowl and mix to combine. Set aside.

2. Cool the branzino: Wash the fish under cold water and pat dry. Clean and heat the grill to medium-high heat.

3. Place lemon rounds inside the cavity of the branzino. Rub the fish liberally with canola oil. Sprinkle with Kosher salt and freshly ground black pepper.

4. Grill the fish horizontally on the grill grates for 8 minutes on the first side until the skin is brown and crispy, and starting to puff up and flake. The fish should easily release from the grates when using a metal fish spatula. If the fish is sticking, it is not yet ready to flip. Once turned, cook the other side for another 8 minutes and remove from heat.

5. Sprinkle with the flake salt and serve with the gremolata and lemon wedges.

Coffee Ice Cream

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

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Coffee Ice Cream
Makes about 1 quart

Ingredients:

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

Directions:

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

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

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

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

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

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

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

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

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

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

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

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

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

Salad Ingredients:

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

Garlic Sesame Dressing Ingredients:

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

Directions:

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

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

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

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

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

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

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

Ingredients:

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

Directions:

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

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

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

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

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

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

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

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

Double Chocolate Zucchini Bread with Pecans

Looking for a delectable way to enjoy the seasonal plethora of zucchini? Try our Double Chocolate Zucchini Bread with Pecans. A perfect treat for any time of day, it's a mouthwatering way to satisfy your chocolate cravings with a touch of wholesome goodness. Get our recipe here!

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Double Chocolate Zucchini Bread with Pecans
Makes 1 loaf

Ingredients:

1-1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs
1/2 cup sugar
1/4 cup plain Greek yogurt
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
2 cups grated zucchini, (about 2 medium-sized zucchinis) finely grated with a box grater
1/2 cup chopped pecans
1/2 cup dark chocolate chips

Directions:

1. Preheat the oven to 350 degrees F. Grease and flour a 9x5-inch loaf pan or spray with a baking spray.

2. Finely grate the zucchini using the smaller side of a box grater for a fine texture in the final bread. Set aside.

3. Prepare the dry ingredients. In a medium-sized bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, and ground cinnamon. Set this dry mixture aside.

4. Whisk together the wet ingredients. In a large bowl, whisk the eggs and granulated sugar until well-combined and slightly thickened. Add the Greek yogurt, vegetable oil, and vanilla extract. Mix until smooth. Gently fold the finely grated zucchini into the liquid mixture.

5. Combine the wet and dry ingredients. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to over-mix; a few lumps are okay.

6. Fold in the chopped pecans and dark chocolate chips with a spatula.

7. Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs attached. If needed, loosely cover the bread with aluminum foil if it begins to brown too quickly.

8. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

9. Slice, and enjoy warm with a smear of butter!

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 Salmon Salad with Red Quinoa, Avocado, and a Cilantro Lime Crema

Fire up the grill and do your taste buds a favor by prepping this grilled salmon salad. Warm, succulent, grilled salmon nestles on a bed of nutty red quinoa, creamy avocado, spicy radish, and juicy summer tomatoes. Drizzle everything with our zippy, cilantro lime crema for a fresh, healthy dinner!

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Grilled Salmon Salad with Red Quinoa, Avocado, and a Cilantro Lime Crema
Serves 4

Salad Ingredients:

1 cup red quinoa
2 cups vegetable stock
5 oz baby arugula
1 avocado, pitted and sliced
8 radishes, thinly sliced with a mandoline
10 oz grape tomato medley, halved
1/2 red onion, thinly sliced pole-to-pole
1 cup fresh cilantro, chopped
3 tablespoons olive oil
1/4 teaspoon salt

Cilantro Lime Crema Ingredients:

1 cup sour cream
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons fresh cilantro, finely chopped
2 tablespoons olive oil
1/2 teaspoon Kosher salt
1/2 teaspoon chili powder

Salmon Ingredients:

1-1/2 lb salmon filet
2 tablespoons olive oil
4 garlic cloves, minced
Kosher salt
Freshly cracked black pepper

Directions:

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

2. In a bowl or wide-mouth jar, whisk all of the cilantro lime crema ingredients until well-combined. Cover and refrigerate until ready to use.

3. Prepare all of the salad ingredients and mix them together in a large bowl with the quinoa. Use tongs to toss and mix the salad with the olive oil, salt, and pepper until lightly coated.

4. Clean and oil the grill grates. Prepare the grill for medium heat. In a small bowl, combine the olive oil, minced garlic, salt, and pepper. Generously brush the salmon filets with the olive oil mixture.

5. Grill the salmon over medium heat, skin side down, for roughly 4-6 minutes, or until the fish lightens in color and becomes firm to the touch. Use a fish spatula to gently turn the salmon and cook for another 2-4 minutes, or until the internal temperature reaches 145 degrees F and it is done to your liking.

6. Remove from the grill, and let cool slightly. Remove the skin from the salmon filets, and separate into smaller pieces. Place the pieces on top of the quinoa salad. Serve with a generous drizzle of the cilantro lime crema.