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.

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!

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!

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.

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.

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.

Grilled Corn Salsa with Fried Tortilla Chips

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

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Grilled Corn Salsa with Fried Tortilla Chips
Serves 8 - 10

Ingredients:

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

Directions:

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

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

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

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

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

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

Pan Seared Sea Scallops with Asparagus and Lemony Herbs

Sweet, succulent scallops are on the menu tonight! Pan seared to achieve a golden crust while maintaining a delicate, tender interior, we love how easy these scallops are to prepare, and how satisfying they are to eat! For dinner, pair them with a plate of roasted asparagus prepared with lemon, mint, and parsley, along with a side of fresh bread and butter. Delicious!

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Pan Seared Sea Scallops with Asparagus and Lemony Herbs
Serves 2 - 4

Scallop Ingredients:

10-12 sea scallops
1/2 tablespoon olive oil
2 tablespoons butter
3 tablespoons sugar
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper

Asparagus Ingredients:

1 bunch asparagus
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
3 tablespoons olive oil, plus
1 tablespoon
1/4 cup fresh mint, coarsely chopped
1/4 cup fresh parsley, coarsely chopped
1 lemon, zested and juiced

Directions:

1. Preheat the oven to 425 degrees F.

2. Wash the asparagus and pat it dry. Break off the hard, woody ends (ends should naturally break toward the bottom when snapped).

3. On a rimmed baking sheet, spread the asparagus in a single layer and drizzle with the 3 tablespoons olive oil. Sprinkle with the salt and pepper and use tongs to move the spears around a bit to ensure they are coated. Roast the asparagus for 8-12 minutes, until slightly browned and fork tender. Remove from the oven and set aside.

4. In a small bowl, combine the chopped mint and parsley with the remaining tablespoon olive oil and the lemon juice and zest. Set aside.

5. While the asparagus roasts, prep and sear the scallops. Gently rinse the scallops and pat dry with a paper towel. If necessary, gently remove the side muscle that secured the scallop to the shell. Sprinkle the scallops with salt and pepper. Prepare a plate with a layer of sugar.

6. Heat the olive oil and butter in a large skillet over medium-high heat. While the oil and butter heat, coat both sides of each scallop in sugar. Once the skillet is hot, work in batchesto cook the scallops. Place the scallops sugar-side down on the skillet, spacing them at least 1 inch apart, making sure not to crowd the pan. The scallops should sizzle on contact with the pan. If they start to brown too quickly, reduce the heat. After 1-2 minutes, use tongs to gently flip over and cook the scallops for an additional 1-2 minutes. Scallops should release easily from the pan. When they are ready to be turned, they should have a golden crust while still translucent in the middle. Remove the first batch of scallops from the pan, and cook the second batch.

7. Plate the asparagus alongside the scallops, and drizzle with the lemony herbs. Sprinkle with additional salt and pepper to taste. Serve with a lemon wedge and a bit of fresh bread adorned with quality butter.

Slow Cooker Chicken Tostadas with Avocado Crema

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

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Slow Cooker Chicken Tostadas with Avocado Crema
Serves 4-6

Chicken Ingredients:

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

Avocado Cream Ingredients:

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

For Serving Ingredients:

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

Directions:

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

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

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

4. SHRED the cooked chicken using two forks.

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

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

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

8. DRIZZLE the avocado crema on top and enjoy!

Chicken Milanese

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

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Chicken Milanese
Serves 4

Chicken Milanese Ingredients:

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

Parmesan Cream Sauce Ingredients:

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

Arugula Side Salad:

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

Directions:

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

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

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

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

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

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

The Croque Monsieur

Elevate your sandwich experience with our mouthwatering Croque Monsieur! Layers of savory ham, creamy béchamel sauce, and gooey melted cheese are sandwiched between perfectly toasted slices of bread. It's a taste of Paris in every bite. Bon appétit!

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The Croque Monsieur
Makes 4 sandwiches

Sandwich Ingredients:

2 tablespoons butter
8 slices brioche bread
Dijon mustard
Béchamel sauce
8 slices ham, thinly sliced
3 cups grated cheese (we like using a mixture of Gruyére, Parmesan, and sharp white cheddar)

Bechamel Sauce Ingredients:

3 tablespoons butter
3 tablespoons flour
2 cups milk
1 bay leaf
1/8 teaspoon nutmeg
1/2 cup Parmesan, grated
1 tsp Kosher salt
1/4 teaspoon pepper

Directions:

1. Make the Béchamel sauce. In a small saucepan over medium-high heat, melt 3 tablespoons of butter until bubbly. Add 3 tablespoons of flour and whisk vigorously together. While continuously stirring, allow the roux to cook for 2 minutes to allow the flavors to develop. Slowly, add the milk while continuing to whisk. Add the bay leaf and nutmeg. Whisk the sauce until smooth and thickened, then slowly add the Parmesan cheese. Stir until the cheese is melted and the sauce is smooth. Season the sauce with salt and pepper, to taste.

2. Prep the sandwich. Slice the bread, and lightly butter the outside of each slice. Spread a thin layer of Dijon mustard and a layer of the Béchamel sauce on four of the bread slices. Place 2 slices of ham on top of the Béchamel sauce and sprinkle with half the grated cheese. Top each stack with a second slice of bread.

3. Grill the sandwich. Using a panini press or a skillet, grill the sandwiches until golden brown on both sides.

4. Broil the cheese. Add another layer of Béchamel sauce to top of each grilled sandwich. Sprinkle with the remaining grated cheese and broil using the panini press or in the oven until the cheese is bubbly and browned.

5. Enjoy!

Variation:

The counterpart to the “Croque Monsieur” is the “Croque Madame.” The latter is the same sandwich with the addition of a fried egg on top which is said to be reminiscent of a lady’s hat. Cook the egg sunny side up taking care not to overcook. Sprinkle with salt and serve immediately on top of the assembled sandwich.

Homemade Chicken Pot Pie

Homemade chicken pot pie is the definition of comfort food! This savory, delicious recipe features the classic filling of chicken and vegetables in a buttery, flaky crust. Serve this pie piping hot with a simple side salad for a complete and satisfying meal.

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Homemade Chicken Pot Pie
Serves 4 - 6

Pastry Crust Ingredients:

2-1/2 cups flour
1 teaspoon salt
2 sticks salted butter, cut into 1/2" cubes
1/4 cup cold buttermilk
1/4 cup ice cold water

Filling Ingredients:

2 chicken breasts (or about 1-1/2 pounds), cooked and diced into 1/2” pieces, or smaller (about 3 cups when diced)
4 tablespoons butter
1 clove garlic, minced
1 onion, diced, about 1-1/2 cups
3 stalks celery, diced, about 1 cup
3 carrots, diced, about 1 cup
1/4 cup dry sherry
4 tablespoons flour
1 cup chicken broth
1 cup heavy cream, plus 2 more tablespoons for brushing the top
1 cup frozen peas

Directions:

1. In a sauce pan, lay the chicken breasts in a single layer and cover with cold water by 1-inch. Bring the water to a boil, then turn down to a simmer and poach the chicken breasts until thoroughly cooked, and the internal temperature reaches 165 degrees F, about 15 minutes. Remove from the heat, drain, and dice the cooked chicken into 1/2-inch cubes.

2. Meanwhile, prepare the pastry crust by mixing the flour and salt in a large bowl. Cut the cold butter into 1/2-inch cubes.

3. Combine the butter and flour together with a pastry blender, or pulse with a food processor leaving pea-sized pieces of butter intact. Avoid using your fingers or hands to combine the flour and butter -- the heat will melt the butter and reduce the crust’s flakiness. As well, avoid overmixing the butter and flour.

4. Add the buttermilk and cold water to the crumbly dough. Gather the dough until it loosely comes together into a ball.

5. Flatten the ball of dough slightly, cover with plastic wrap and allow it to chill in the refrigerator for 20-30 minutes.

6. Prepare the filling. In a large Dutch oven, melt the butter and sauté the onion, garlic, celery, and carrot until softened. Add the sherry, and then reduce. Add the flour, and cook for about two minutes. Add the chicken broth and cream gradually. Simmer until the mixture thickens stirring constantly.

7. Stir in the cooked chicken and frozen peas. Season with salt and pepper to taste. Cool to room temperature.

8. Preheat the oven to 425 degrees F. Generously sprinkle flour on a working surface. Cut the dough disc into two equal pieces. Roll out the chilled dough into two rounds that are about 11-inches in diameter.

9. Fold the rolled dough over the rolling pin, and slide the crust over the bottom of a pie plate.

10. Place the cooled chicken and vegetable mixture inside the pie crust.

11. Using a rolling pin, carefully place the second crust on top of the pie. Trim off any excess dough, and pinch the edges together.

12. Brush the top with the cream, and sprinkle with salt and pepper. Cut slits in the top crust to allow the steam to vent.

13. Bake for about 30-35 minutes until the filling is bubbly, and the crust is golden brown and flaky.

Potatoes au Gratin with Asiago Cheese and Sage

A dish of Potatoes au Gratin is the ultimate comfort food, especially on these cool winter nights. We love this version made with winter sage and nutty Asiago cheese. Pair it with just about any protein, or a fresh salad and bread and butter, and dinner will be ready to go!

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Potatoes au Gratin with Asiago Cheese and Sage
Serves 4- 6

Ingredients:

2-1/2 lbs Yukon Gold potatoes, peeled and thinly sliced with a mandoline
6 tablespoons unsalted butter, divided
2 yellow onions, diced
5 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup half-n-half
3/4 cup whole milk
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon Kosher salt
1/8 teaspoon black pepper
1-1/2 cups freshly grated Asiago cheese, divided
10-12 sage leaves, finely chopped, divided
1/2 cup bread crumbs

Directions:

1. Preheat the oven to 400 degrees F. Lightly grease a 9x13" oven-safe baking dish.

2. Prepare the potatoes by washing, peeling, and thinly slicing them with a mandoline into 1/8" thick slices.

3. In a large Dutch oven, or saucepan, over medium heat, melt 4 tablespoons of butter and add the diced onion. Sauté the onion until translucent and lightly browned, about 4-5 minutes. Add the garlic and sauté for an additional 1-2 minutes until fragrant. Add the flour and whisk until the onion-garlic mix is evenly coated. Stir continuously for another 1-2 minutes to cook the raw flour.

4. Stir in the half-n-half, whole milk, nutmeg, salt, and pepper. Cook for another 1-2 minutes until well-blended. Do not boil. Stir in half of the Asiago cheese (3/4 cup) and half of the chopped sage leaves. Cook until the cheese melts. Remove from the heat.

5. Spread a thin layer of the sliced potatoes on the bottom of the baking dish. Spoon the sauce mixture over the top of the potatoes. With the back of a spoon or spatula, spread some sauce to coat the first layer. Repeat this process, adding new layers of potatoes and sauce until all the potatoes and sauce are used. Finish the layering by ending with potatoes on top.

6. In a separate bowl, combine the remaining Asiago cheese, sage, and bread crumbs, and toss until combined. Melt the remaining 2 tablespoons butter and drizzle over the breadcrumb mixture, tossing to coat. Evenly sprinkle the mixture over the potatoes.

7. Cover with a tight-fitting lid, or foil. Bake for 40 minutes. Remove the foil or lid and continue to bake for another 10 minutes, or until the top turns nicely golden brown, and the sides also begin to brown. Serve while hot.

Green Curry Soup with Tofu and Vegetables

This green curry soup is the winter weeknight meal you didn't know you needed! Warming curry mixed with fresh ginger, garlic, and sweet coconut milk make for a delicious flavor profile. Hearty vegetables and silky tofu marry perfectly in the tangy broth, while vermicelli noodles round out this soup for a hearty meal on a cold evening.

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Green Curry Soup with Tofu and Vegetables
Serves 6 - 8

Soup Ingredients:

2 tablespoon olive oil
1 yellow onion, peeled and sliced
1 shallot, finely diced
3 cloves garlic, minced
1-inch fresh ginger, grated
1-1/4 teaspoons Kosher salt
1/2 teaspoon black pepper
1 tablespoon brown sugar
8 oz mushrooms, sliced
4 tablespoons Thai green curry paste
2 teaspoons fish sauce
12 oz. broccoli florets, halved
2 large carrots, thinly sliced
8 cups vegetable stock
1 can (13.6 oz) full fat coconut milk
1/4 cup coconut cream1 block firm tofu, drained and cut into 1" cubes
8 oz vermicelli noodles
1 tablespoon fresh lime juice

Toppings:

Jalapeño pepper, sliced thinly
Basil leaves
Cilantro leaves
Lime wedges

Directions:

1. In a large stockpot or Dutch oven, heat the olive oil until warm, about 2 minutes. Add the onion and shallot. Cook until translucent, about 3-5 minutes. Add the garlic, ginger, salt, pepper, and brown sugar. Cook for an additional 2 minutes -- until the flavors combine.

2. Add the mushrooms and cook until slightly browned, 2-3 minutes. Add the Thai curry paste, fish sauce, broccoli florets and carrots. Cook for another 2 minutes until the curry paste has dissolved.

3. Add the vegetable stock to the vegetables and bring to a boil. Once the stock is boiling, reduce the heat to low and stir in the coconut milk, coconut cream, and tofu. Simmer for 10-15 minutes to allow the flavors to blend.

4. Add the vermicelli noodles and cook for 2-3 minutes until the noodles are soft. Stir in the lime juice.

5. Ladle the soup into bowls and top with the slices of jalapeño, basil, and cilantro. Serve with lime wedges.

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

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

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

Basic Pasta Dough Ingredients:

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

Classic Cheese Filling Ingredients:

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

Brown Butter, Lemon and Caper Sauce Ingredients:

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

Directions:

Mix the Pasta Dough:

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

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

Prep the Filling:

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

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

Assemble the Ravioli:

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

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

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

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

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

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

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

Cook the Ravioli:

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

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

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

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

Make the Sauce:

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

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