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!

Weeknight Chicken Parmesan

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

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Weeknight Chicken Parmesan
Serves 4

Ingredients:

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

Directions:

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

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

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

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

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

Tomato and Roasted Pepper Bisque

This is a lovely soup to prepare when you want a heart-healthy meal with just a touch of indulgence. Chopped and roasted red peppers are our favorite quick method for achieving that sweet, roasted red pepper flavor without the hassle of peeling pepper skins. An immersion blender will quickly become your best friend when making this smooth and satisfying bisque. Plus, you’ll find that this soup gets even better a day or two later!

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Tomato and Roasted Pepper Bisque
Serves 4 - 6

Bisque Ingredients:

4 red bell peppers, chopped
6 cloves garlic, peeled
4 tablespoons olive oil, divided
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1 onion, minced
1 carrot, diced
2 tablespoons unsalted butter
1 tablespoon tomato paste
4 cups vegetable broth
1 can (28 oz) whole tomatoes
2 bay leaves
2 springs fresh thyme
1/4 cup half n' half

Pesto Ingredients:

4 cups basil leaves, packed
1 teaspoon Kosher salt
1/4 cup pine nuts
2 cloves garlic
3/4 cup olive oil
1 cup freshly grated Parmesan

Directions:

1. Preheat the oven to 400 degrees F.

2. On a large rimmed baking sheet, spread out the chopped red peppers and garlic in a single layer. Drizzle with 2 tablespoons olive oil, sprinkle with salt and black pepper and roast until peppers are a bit charred, about 45 minutes. Stir halfway through. Remove from the oven and set aside.

3. Make the pesto by combining all the pesto ingredients in a food processor and blending until smooth. Add additional olive oil or a drizzle of water as needed to thin. Set aside.

4. Meanwhile, in a large soup pot, over medium heat, sauté the onion and carrot in the remaining olive oil and butter until translucent. Add the tomato paste and cook for an additional minute. Add the vegetable broth, tomatoes, bay leaves, and fresh thyme. Simmer for 20 minutes.

5. Use tongs to remove the bay leaves. Add the roasted red pepper and garlic pieces, and remove the pot from the heat. Carefully blend the hot soup using an immersion blender until the texture is smooth.

6. Return the pureed soup to the heat, and stir in the half n' half. Drizzle the top with pesto, and sprinkle with additional salt and pepper to taste. Serve hot with crusty bread and butter.

Beef Burgundy

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

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Beef Burgundy
Serves 6

Ingredients:

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

Directions:

1. Preheat the oven to 325 degrees F.

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

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

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

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

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

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

Chickpea Soup with Lemon and Potatoes

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

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Chickpea Soup with Lemon and Potatoes
Serves 6 - 8

Soup Ingredients:

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

Directions:

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

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

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

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

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

Pork Ragu with Pappardelle

Hearty and savory, this pork ragu is packed with veggies, and is an easy solution to "what's for dinner?" An electric pressure cooker shortens the cooking time while still achieving succulent, pull-apart pork. With a few easy prep steps, you’ll find that this recipe over delivers on big flavor!

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Pork Ragu with Pappardelle
Serves about 8

Ingredients:

4 carrots, roughly chopped, then minced in food processor
3 stalks celery, roughly chopped, then minced in food processor
1 onion, roughly chopped, then minced in food processor
3 cloves garlic, minced in food processor
1 (2-3 lb) boneless pork shoulder, cut into 3-4 smaller chunks, excess fat trimmed
Kosher salt and pepper for seasoning the pork
2 tablespoons vegetable oil
2 tablespoons olive oil
1 (28 oz) can tomato sauce
1 (6 oz) can tomato paste
1 cup red wine
1 tablespoon dried oregano
fresh rosemary, 2 sprigs
fresh thyme, 4 sprigs
2 bay leaves
1 pound pappardelle pasta
1/2 cup Parmigiano-Reggiano, shaved

Directions:

1. Roughly chop the onion, celery, carrot, and garlic until they fit into a food processor. Then, using the food processor, pulse the onion, celery, carrot, and garlic until finely minced (in just seconds)! Mince in batches, as needed.

2. Slice the pork shoulder into 4-5 smaller chunks. Season all sides generously with Kosher salt and pepper.

3. Using an electric pressure cooker on the brown function, add two tablespoons of vegetable oil and sear each side of the pork shoulder until just browned, then remove and set aside. Work in batches, as needed.

4. Add two tablespoons of olive oil to the pressure cooker and sauté the minced vegetables until fragrant and the onions have turned translucent. Stir the veggies and scrape up any browned bits from searing the pork into the vegetables. This fond will add a great depth of flavor to the final dish.

5. Add the tomato sauce, tomato paste, red wine, and oregano. Stir to combine.

6. Place the seared pork shoulder pieces around the sauce mixture, and top with the fresh herbs and bay leaves.

7. Seal the lid on the pressure cooker and bring to high pressure. Cook on high pressure for 45 minutes, then let the steam release naturally for 5-10 minutes. Remove the bay leaves.

8. Remove the cooked pork and shred with two forks discarding any excess fat. Return the shredded pork to the sauce. Stir the sauce to combine. Switch the cooker to a “keep warm” function until ready to serve.

9. Meanwhile, prepare the pappardelle pasta according to the package's instructions.

10. Serve the pork ragu over the cooked pappardelle and garnish with shaved Parmigiano-Reggiano cheese.

Butternut Squash Soup with Melted Brie and Honey Crostini

Creamy, savory butternut squash soup is an autumn favorite! Pair it with crostini topped with Brie, honey, and thyme to make a simple dinner something a little more special!

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Butternut Squash Soup with Melted Brie and Honey Crostini
Serves 6 - 8

Soup Ingredients:

1 butternut squash
1 tablespoon olive oil
2 tablespoons butter
1 yellow onion, peeled and chopped
3 cloves garlic, minced
1 shallot, finely diced
1 large carrot, peeled and chopped
1 apple, peeled and chopped
2 stalks celery, chopped
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
1/8 ground nutmeg
1/8 teaspoon smoked paprika
1 teaspoon fresh rosemary, minced
Drizzle of heavy cream
6 cups vegetable broth

Crostini Ingredients:

1 baguette
1 tablespoon olive oil
8.8 oz Brie
1 tablespoon honey
1/2 tablespoon fresh thyme leaves

Directions:

1. Prep the butternut squash. Cut off the ends of the squash and across at the “waist.” Peel the skin with a knife or a vegetable peeler. Cut the base in half and scoop out the seeds. Slice and dice the squash into roughly 3/4" cubes.

2. In a large Dutch oven, add the olive oil and butter until the butter melts. Add the chopped onion, garlic, shallot, carrot, apple, and celery. Sauté for 5 minutes over medium heat, stirring frequently.

3. Add the cubed butternut squash and season it with salt, pepper, nutmeg, smoked paprika, and fresh rosemary. Stir to coat, then cover and cook for 15 minutes, stirring occasionally.

4. Add the vegetable stock, and bring the ingredients to a low boil over medium heat. Boil for 5 minutes. Reduce the heat to low, cover, and simmer for 15 minutes or until the butternut squash is fork tender.

5. While the soup is simmering, preheat the oven to 450 degrees F. Slice the baguette into slices and place on a rimmed baking sheet lined with parchment paper. Brush the slices with olive oil. Slice the Brie into 1/2" thick slices and place on the baguette slices. Bake for 5 minutes or until the bread begins to brown and get crispy. Remove from the oven and drizzle with the honey and sprinkle with the thyme leaves.

6. Using an immersion blender, purée the soup until smooth. Take care not to let the hot soup splatter. Ladle out servings, and top each bowl with a drizzle of heavy cream, and additional salt and pepper. Serve the prepared crostini onthe side.

Pasta con le Melanzane (Eggplant Pasta)

It's pasta night! Fresh eggplant strips are fried, smothered in a fresh tomato sauce, then paired with hearty rigatoni in this pasta con le melanzane dish. You’ll find that it’s perfect for cozy dining any day of the week. Bring it all home by topping the pasta with fresh mozzarella, tangy Pecorino Romano, and chopped fresh herbs.

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Pasta con le Melanzane (Eggplant Pasta)
Serves 6

Fried Eggplant Ingredients:

2 large eggplants
2 tablespoons salt
1 cup vegetable oil
1/4 cup capers

Tomato Sauce Ingredients:

8 ripe Campari or Roma tomatoes, washed
1/2 cup olive oil
4 cloves garlic, sliced
1 small yellow onion, finely chopped
1/2 teaspoon Kosher salt
1/4 teaspoon freshly cracked pepper
1/4 teaspoon crushed red pepper

Pasta and Toppings Ingredients:

1 lb rigatoni pasta
1/4 cup grated Pecorino Romano
1-3/4 oz fresh mozzarella, sliced
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chiffonade

Directions:

1. Prepare the eggplant. Wash the eggplant and slice it into rounds about 1/4" thick. In a large bowl, cover the sliced eggplant in water and add 2 tablespoons salt. Press the eggplant down with a heavy bowl so the slices stay under water and soak for 30 minutes. (This salt water soaking process helps extract any bitterness from the eggplant, and renders a creamier texture.) Drain and rinse the eggplant. Pat the eggplant dry in preparation for frying.

2. While the eggplant is soaking, make the pasta sauce. Squeeze the ripe tomatoes in a large bowl of water to help release and remove their seeds. Finely dice the tomatoes. Heat the olive oil in a large pan and add the sliced garlic. Cook the garlic over medium heat for 2-3 minutes until it becomes fragrant. Add the diced onion and cook for another 4-5 minutes until the pieces begin to soften. Add the crushed, chopped tomatoes, salt, pepper, and crushed red pepper and cook on low for about 20 minutes until the sauce beings to thicken and the flavors become incorporated.

3. Fry the eggplant. Slice the eggplant rounds into strips and coat the bottom of a large stainless steel pan with half of the vegetable oil. Over medium high heat, heat the oil. Once the oil is hot, working in batches, carefully add the eggplant slices in a single layer in the pan. Once the slices have browned, remove them with tongs and continue with the next batch until all the slices have been fried. Add remaining oil as needed during the frying. Place the fried strips on a paper towel-lined plate to absorb any excess oil. Add the capers to the oil and fry for 2-3 minutes until golden brown. Use a slotted spoon to remove the capers and place them on a paper towel-lined plate to absorb any excess oil.

4. Cook the pasta in a large pot of boiling, salted water for about 8 minutes, or until al dente. Drain the pasta. Combine the pasta, sauce, fried eggplant, and capers. Toss together to incorporate. Top with Pecorino Romano, mozzarella, parsley and basil and eat while piping hot.

Pineapple Teriyaki Flank Steak on the Grill

This simple, tropical marinade that features pineapple juice, transforms flank steak into a succulent, flavorful dinner! Pair the steak with grilled or fresh pineapple, coconut rice, and grilled green onions for a perfect end-of-summer feast.

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Pineapple Teriyaki Flank Steak on the Grill
Serves about 4

Ingredients:

1 flank steak (2 lb)

Pineapple Teriyaki Marinade Ingredients:

4 cloves garlic, minced
1-inch fresh ginger, finely grated
2 tablespoons brown sugar
1/2 cup 100% pineapple juice
1/2 cup soy sauce

Directions:

1. Mix the marinade ingredients together in a bowl until well combined.

2. Place the flank steak in a bowl or container with a tight lid. Pour the marinade into the bowl over the steak and cover tightly. Refrigerate for at least 1 - 2 hours or up to overnight.

3. After the steak is marinated, fire up the grill and preheat the grill to high.

4. Reserve the marinade for basting while the steak grills. Boiling the marinade is essential for killing any bacteria. Do this by pouring the marinade into a small saucepan and bring it to a rapid boil. Boil for a minimum of 3 minutes.

5. Once the grill is hot, place the steak on the grill, and cook for 3-4 minutes. Flip once, and baste with the boiled marinade juices and cook for another 3-4 minutes. Continue grilling, flipping, and basting until the internal temperature reaches 135 degrees F for medium-rare.

6. Remove the steak from the grill, and let it rest for 5 - 10 minutes before slicing.

7. Make it a meal! Serve the sliced, flavor-infused flank steak on a bed of coconut rice (see our recipe below). Garnish with grilled green onions and chunks of grilled or fresh pineapple.

Coconut Rice
Makes 6 Servings

2 cups jasmine rice
1 can (14 oz) coconut milk
1-1/2 cups cold water
1/2 teaspoon Kosher salt

1. Rinse the rice in a fine mesh strainer until the water runs clear.

2. In a medium sauce pan with lid, add the rinsed rice, coconut milk, cold water, and Kosher salt. Bring to a boil and stir.

3. Turn the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender.

4. Remove from the heat and let sit still covered for 10 more minutes, then fluff with a fork and serve warm.

Grilled Pork Tenderloin Bowls with Quinoa, Grilled Corn, Poblanos, Avocado and Spicy Lime Crema

Pork tenderloin is perfectly primed for adopting flavorful marinades. Our marinade features key flavor makers: fresh orange and lime juices, soy sauce, garlic, and cumin. The flavorful pork is sliced and served in a hearty bowl made complete with quinoa, grilled veggies, avocado, and all topped with a spicy lime crema. Enjoy!

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Grilled Pork Tenderloin Bowls with Quinoa, Grilled Corn, Poblanos, Avocado and Spicy Lime Crema
Serves 4

Ingredients:

1 pork tenderloin (2.5 - 3 lb.)

Pork Marinade Ingredients:

2 cloves garlic, minced
1 tablespoon brown sugar
2 tablespoons orange juice
1 tablespoon lime juice
3 tablespoons soy sauce
2 tablespoons olive oil
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon cumin

Spicy Crema Ingredients:

(Mix all the ingredients together ina small bowl until combined)
1 cup sour cream
Juice of 1 lime
1 tablespoon hot sauce, or more to taste

Bowl Ingredients:

1 red onion, sliced into 1/2-inch slices
2 poblano peppers
4 ears corn
1 cup quinoa
2 cups chicken stock (or substitute water with 1/4 tsp salt)
1 tablespoon lime juice, to stir into the cooked quinoa
2 tablespoons cilantro, minced to stir into cooked quinoa
2 avocados, sliced
Cilantro leaves, for garnish

Directions:

1. Prepare the marinade in a medium bowl by whisking all of the ingredients together.

2. Add the pork tenderloin to the marinade, cover, and refrigerate for at least one hour to allow the flavors to infuse into the meat

3. Prepare the veggies for grilling. Slice the onion into 1/2-inch slices. Halve and seed the poblano peppers. Place the onion slices and pepper halves on a sheet pan with the ears of corn. Drizzle all of the veggies with a little olive oil, and sprinkle with salt and pepper.

4. Fire up the grill! Let the marinated tenderloin warm to room temperature for 20 minutes before grilling.

5. While the meat warms, grill the onion, pepper, and corn. Grill the onion slices until grill marks appear and the onion is cooked to your desired doneness. Grill the pepper halves on both sides until just tender. Rotate the ears of corn until just beginning to show some charred marks on all sides.

6. While grilling the vegetables, cook the quinoa. Using a 2:1 ratio of liquid to quinoa, bring the liquid to a boil, add the quinoa, cover, and reduce the heat to a low simmer. Check after 15 minutes to see if all the liquid has been absorbed and if the quinoa is tender. Once tender, stir in the lime juice and minced cilantro. Cool if serving cold, or keep covered if serving warm.

7. Grill the tenderloin. Place the marinated tenderloin on the hot, well-oiled grill, and sear for 3-4 minutes on each side. Turn until all the sides have seared and browned, and then, turn off one burner (or turn to low) to create a direct-indirect environment. Place the seared tenderloin on the cooler, indirect side, and continue to cook until the internal temperature reaches 145 degrees F.

8. Once the pork tenderloin reaches 145 degrees F, place on a clean plate, and cover loosely with a tin foil "tent" for about 10 minutes. This allows the meat to rest, and the juices to soak back into the meat.

9. While the meat rests, finish preparing the vegetables by cutting the grilled onion slices in half, the grilled pepper halves into strips, and stripping the kernels from the grilled corn. Slice the avocados and wash the cilantro leaves well. Set the prepared veggies aside until ready to assemble the bowls.

10. Slice the grilled tenderloin.

11. Assemble the bowls. Add a scoop of quinoa to each bowl, add slices of grilled tenderloin and then load up on the grilled veggies and avocado slices. Dollop the spicy crema on top and garnish with fresh leaves of cilantro.

Grilled Tuna Steaks with Citrus-Ginger Dipping Sauce and Green Beans

Tuna steaks are a such an achievable luxury. They come together in just minutes when seared on the grill. Quality tuna steaks will melt in your mouth. Head to your trusted fishmonger, then let the grill do the work! Paired with charred green beans and a savory citrus-ginger sauce, a delicious dinner is served!

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Grilled Tuna Steaks with Citrus-Ginger Dipping Sauce and Green Beans
Serves 2

Tuna Ingredients:

(2) 6-oz fresh ahi tuna steaks(sashimi grade)
2 tablespoons olive oil, divided(for brushing tuna steaks andtossing green beans)
1/4 teaspoon salt
1/4 teaspoon black pepper,freshly cracked
12-oz green beans, washed and trimmed

Ginger Dipping Sauce Ingredients:

1/3 cup soy sauce
1 tablespoon sugar
1 teaspoon rice vinegar
1/2 tablespoon lime juice
1/2 tablespoon lemon juice
1/2 teaspoon grated ginger
1 garlic clove, minced

Serve with:

Wasabi paste
Toasted sesame seeds
2 green onions, sliced

Directions:

1. Combine the soy sauce and sugar in a small saucepan and cook until sugar dissolves. Transfer to a heat safe, wide-mouth jar and whisk in the rice vinegar, lime juice, lemon juice, grated ginger, and garlic until combined. Set aside.

2. Brush the tuna steaks with olive oil and sprinkle with salt and pepper.

3. In a large bowl, toss the green beans with the remaining olive oil.

4. In a grill basket, grill the green beans over high heat for8-10 min; occasionally toss with tongs.

5. Grill the tuna steaks over very high heat for 1 minute on each side until grill marks are achieved, keeping the internal meat red.

6. Serve the tuna steaks and green beans with the dipping sauce and a smear of wasabi. Top with toasted sesame seeds and green onion.

Grilled Chicken Rainbow Kabobs

Try these colorful chicken kabobs tonight! Fresh, boneless chicken and a medley of vegetables are marinated, skewered, then grilled to perfection. You’ll find these kabobs both pleasing to the eye and palate!

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Grilled Chicken Rainbow Kabobs
Makes 6-8 long kabobs

Ingredients:

2 boneless and skinless chicken breasts (about 1-1/2 lb), cut into 1-1/2” cubes
1 red pepper, cut into 1-inch chunks
1 orange pepper, cut into 1-inch chunks
1 summer squash, cut into 1/2-inch slices
1 zucchini, cut into 1/2-inch slices
1/2 red onion, cut into 1-inch chunks
10 leaves of basil,chiffonade cut for optional garnish

Marinade:

1/4 cup soy sauce
1 teaspoon Worcestershire sauce
2 cloves garlic, minced
2 tablespoons honey
1 tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
3 tablespoons olive oil
2 teaspoons hot sauce
1 teaspoon oregano

Directions:

1. Mix all of the marinade ingredients together in a medium bowl and whisk until combined.

2. Cut the chicken into 1-1/2-inch cubes and pour 3/4 of the marinade over the chicken. Stir until the chicken is well-coated. Cover and refrigerate. Allow the chicken tomarinate for 1-4 hours.

3. Prepare the vegetables. Cut the peppers into chunks that will easily fit on skewers. Slice the summer squash and zucchini into even slices and cut the red onion into chunks. Place the veggies in a large bowl and drizzle with the remaining 1/4 of the marinade. Carefully toss the vegetables in the marinade. Cover and refrigerate until ready to assemble the skewers.

4. Assemble the kabobs. Rub each skewer with a little olive oil before skewering the meat and veggies. This will help later when removing the grilled food from the skewers. Skewer the marinated chicken pieces onto each kabob stick alternating with pieces of red pepper, orange pepper, summer squash, zucchini, red onion. Work over a large sheet pan while assembling the skewers. The process can get a little messy, and the sheet pan helps to contain drips. Clean-up is infinitely easier and countertops are left contaminated.

5. Prepare the grill until very hot. Make sure that the grilling grate is clean and well-oiled. Grill the kabobs for 2-3 minutes on each side or until the internal temperature of the chicken reaches 165 degrees F.

6. If desired, garnish the kabobs with a sprinkle of fresh basil leaves cut in a chiffonade style.

7. Serve and enjoy immediately!

Brown Sugar, Chili-Rubbed Ribeye Steaks with Herb Butter

Looking for a special dinner to celebrate Dad? Try our brown sugar and chili-rubbed ribeye steaks made on the grill. The brown sugar caramelizes as the steaks grill creating a rich, slightly sweet and savory experience with every bite.

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Brown Sugar, Chili-Rubbed Ribeye Steaks with Herb Butter
Serves 2

Ingredients:

2 ribeye steaks

Brown Sugar + Chili Steak Rub Ingredients:

4 teaspoons Kosher salt
2 teaspoon black pepper
1 tablespoon chili powder
1/4 teaspoon cayenne pepper
1 teaspoon garlic powder
2 tablespoons brown sugar

Herb Butter Ingredients:

6 tablespoons butter, softened
1 teaspoon honey
1/4 teaspoon cayenne pepper
1/4 teaspoon Worcestershire sauce
1 tablespoon fresh basil, finely chopped
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh cilantro, finely chopped

Directions:

1. Mix all of the steak rub ingredients together in a small bowl until well combined. Coat the steaks generously on all sides with the rub. Press and rub the seasoning into the steak. Allow the steak to come to room temperature for about 30 minutes to one hour before grilling.

2. Prepare the herb butter. Mix the softened butter with the honey, cayenne, Worcestershire sauce, and minced herbs. Place on a square of parchment paper. Roll and form into a log shape. Twist both ends of the paper to secure the log. Refrigerate or freeze the butter until ready to use.

3. Fire up the grill, bringing the heat to a high temperature. Make sure the grill is clean and well-oiled.

4. Once the grill is hot, place the steak on the grill, and sear the first side for 5 minutes. Cover the grill during cooking and avoid the urge to check or move the steak around. During this time, a seared crust will form assisting in keeping the juices within the steak.

5. After the five minutes, flip the steak once, and sear on the other side for 3-5 minutes (depending on the thickness of the steak). Take the temperature of the steak, and determine the desired doneness. We prefer our steaks at about 130 degrees F for a rare to medium-rare steak.

6. If the steak needs to cook longer, turn the burners down to low, or move to an indirect area of the grill until the steak reaches the desired doneness. Check the temperature every few minutes to avoid overcooking the steak.

7. Once the steak reaches the desired doneness, remove it from the grill and let it rest for 5-7 minutes. Don't slice into it, or wrap it, just let it rest. While the steak rests, place a few pats of the herb butter on the top, and let them slowly melt into the seared crust.

8. After the steak rests, serve and enjoy!

Burgers with a Bacon and Onion Whiskey Sauce

Time to fire up the grill! Take your burger game from ordinary to incredible this season with some fresh inspiration. Our burgers are loaded with some of our favorite toppings -- crispy bacon, sharp cheddar cheese, arugula, and onions that are bathed in a decadent whiskey sauce. The result? Over the top delicious!

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Burgers with a Bacon and Onion Whiskey Sauce
Makes 4 burgers

Burger Ingredients:

1-1/2 lb ground beef (80/20)
1 teaspoon Kosher salt
1/2 teaspoon pepper

Bacon and Onion Whiskey Sauce:

4 slices bacon, cooked and cut in half, reserve 1-2 tablespoons of bacon grease
1 sweet onion, sliced pole-to-pole
1/3 cup brown sugar
1/2 teaspoon Kosher salt
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce
1 ounce whiskey

Burger Fixings:

4 slices sharp white cheddar cheese
4 hamburger buns, grilled
arugula
mayonnaise, if desired

Directions:

1. In a large bowl, mix the ground beef with the salt, and pepper. Divide the mixture into four equal portions, and then shape into 4 burger patties -- each about 4 inches in diameter.

BURGER TIPS: Wet your hands with water or a little olive oil before forming burgers for easier hand washing after! Use parchment paper between the formed burgers for easier placement on the grill.

2. Prepare the bacon and onion whiskey sauce. In a skillet, cook the bacon until crispy, then remove the bacon and let drain on a paper towel-lined plate. Reserve between 1-2 tablespoons of bacon grease in the skillet for cooking the onions. Carefully discard any excess bacon grease. Slice the onions pole-to-pole, then cook the onions in the reserved bacon grease until they begin to brown and caramelize. Sprinkle the cooked onions with the brown sugar, salt, pepper, and Worcestershire sauce. Cook until the sugar is dissolved. Add the whiskey, and let the mixture bubble and cook for a few more minutes. Set the saucy onions aside until ready to assemble the burgers.

3. Grill the burgers on a medium-hot, well-oiled grill, or on a cast iron griddle for about 4 minutes per side until the internal temperature reaches 160 degrees F.

4. Once the burger has cooked, add a slice of sharp white cheddar cheese to each burger, and let melt. Place the cooked burgers on a clean plate and let rest them for five minutes.

5. While the burgers are resting, grill the buns until lightly toasted.

6. Assemble the burgers. Place a handful of arugula on the bottom bun. Add the grilled beef patty (with the melted cheese). Layer on a few slices of bacon, then spoon on the onion whiskey sauce. Top with the other bun half (slathered with mayonnaise if desired). Serve while hot

Temaki Sushi Hand Rolls

Also referred to as a "hand roll" because of it's perfectly hand-sized cone size and shape, temaki sushi is not only delicious, but offers customization and versatility in its ingredients, depending on your location, the season, and personal preference. This recipe is for maguro (tuna), but the sky is the limit when it comes to making these beautiful hand rolls.

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Temaki Sushi Hand Rolls
Makes 8 pieces

Sushi Rice Ingredients:

2 cups short grain white sushi rice
2 cups water
2 tablespoons rice vinegar
1 tablespoon white sugar
1 teaspoon salt

Temaki Roll Ingredients:

4 sheets of nori (dried seaweed)
8 oz sashimi grade raw tuna
2 Japanese or Persian cucumbers
1 small avocado
2 green onions
1/2 tablespoon wasabi paste
1 tablespoon toasted sesame seeds
4 tablespoons sashimi grade ikura (salmon roe)

Serve With:

soy sauce

Directions:

1. Prepare the rice. Rinse the rice in a colander until the milky water runs clear. This releases any excess starch, and helps to keep the rice from becoming gummy.

2. Combine the rice and water in a small, lidded pot and stir to incorporate. Cover and cook over medium-high heat until the water begins to boil. Reduce the heat to low, keep covered, and cook until the rice is tender and the water has been absorbed -- about 18-20 minutes. If using a rice cooker, turn the rice cooker on, add the rice and water, stir to incorporate. Press the rice down with your hand until the water just covers your hand. Remove your hand and close the lid. Select the 'white rice' function. After cooking, let the rice sit for 5 minutes to absorb any remaining moisture.

3. Meanwhile, in a small, microwave-safe dish, combine the rice vinegar, sugar, and salt and microwave for 30 seconds, stirring to ensure the sugar and salt have completely dissolved. Remove the rice from the rice cooker, or stovetop, and place in a large bowl. Pour the vinegar mixture over the rice and use a flat paddle to gently fold the mixture to integrate the flavors. Cover the bowl with a towel and set aside.

4. Cut the nori sheets in half.

5. Prepare the temaki roll ingredients. With a clean, sharp knife, cut the raw tuna into strips. Cut each cucumber into 4 equal sticks removing the seeded center. Halve the avocados, remove the pits, and slice the avocado into strips. Chop the green onions.

6. Assemble the temakisushi by laying a halved nori sheet horizontally, with the rough side up (this helps grip the rice). With the back of a spoon, carefully spread a thin layer of sushi rice on the left half of the nori sheet, leaving a 1/2" border.

7. Diagonally spread a thin layer of wasabi on the rice. Sprinkle with the toasted sesame seeds.

8. Place one strip of the tuna, cucumber, and avocado, diagonally on the rice. Sprinkle with green onion and salmon roe.

9. From the bottom left corner, diagonally fold up the nori to the top center of the nori sheet.

10. Roll the right side of the nori sheet around the cone, using a dab of water to help secure the sheet to itself, and then place seam side down to serve. (This same method may be used for other variations. Swap fillings for salmon, yellowtail, uni, scallop -- really, whatever your heart desires.

11. Serve temaki sushi with soy sauce. Enjoy!

Baked Salmon and Golden Potatoes with Fresh Pesto

Flaky salmon and pillowy potatoes are buttered and baked to perfection, then topped with a bright, fresh pesto that will make mouths water and taste buds rejoice! This easy-to-assemble recipe is perfect for any weeknight meal.

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Baked Salmon and Golden Potatoes with Fresh Pesto
Serves 4

Pesto Ingredients:

1/2 cup olive oil
2 cups packed basil leaves
2 tablespoons pine nuts
1 clove garlic
1 tablespoon fresh lemon juice
1 cup grated parmesan
1/4 teaspoon Kosher salt
1/4 teaspoon freshly cracked black pepper

Ingredients:

1-1/2 lb salmon filet
6 tablespoons butter
4 cloves garlic, minced
1/8 teaspoon cayenne
1 lb baby gold potatoes, rinsed and quartered
1 small red onion, sliced pole to pole
1 lemon, sliced into rounds
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper

Garnishes:

1 tablespoon toasted pine nuts
fresh basil leaves
lemon wedges

Directions:

1. Preheat the oven to 425 degrees F. Make the pesto by combining all of the pesto ingredients in a food processor and blending until smooth. Set aside.

TIP: Double the pesto recipe and freeze half to use later with pasta, chicken, or anything else that needs pesto-ing.

TIP: Pesto may be made ahead of time and stored in the refrigerator for up to 5 days. Simply place in an airtight jar and drizzle a thin layer of olive oil over the top to keep it fresh. Or, freeze pesto in ice cube trays for up to 6 months.

TIP: For a cost conscious version of this pesto, substitute walnuts or cashews for the pine nuts.

2. Prepare the salmon by rinsing and patting it dry. Use a filet knife and cut the salmon into 4 equally sized pieces.

TIP: If using frozen salmon, thaw in the refrigerator overnight and be ready to bake the following day.

TIP: We like to cook wild caught salmon, such as coho, sockeye, or king, because their flavors are richer, and they are typically less fatty than farm-raised salmon.

3. Melt the butter, then whisk in the garlic and cayenne. Spread the potatoes and onion slices in a single layer on a rimmed baking sheet and arrange the lemon rounds throughout. Drizzle the potatoes and onion with half of the melted garlic butter, reserving the other half. Sprinkle with salt and pepper and bake for 30 minutes, stirring halfway through.

4. Remove the baking sheet from the oven and reduce the oven temperature to to 375 degrees F. Use a large spatula to push the potatoes and onion to the edges of the pan. Place the salmon filets in the center of the baking sheet. Using a pastry brush, brush the filets with the remaining garlic butter.

TIP: Keeping the skin on the salmon while baking helps to keep it moist.

TIP: Salmon is fully cooked when the internal temperature reads 145 degrees F at the thickest part of the filet.

5. Bake for another 15-18 minutes until the salmon is cooked through. Remove the baking sheet from the oven and spoon generous heaps of pesto over the salmon filets. Top the filets with toasted pine nuts and fresh basil leaves. Garnish with lemon wedges. Add additional salt and pepper to taste. Serve alongside a simple salad, or with warm bread and butter.

Roasted Rack of Lamb with Garlic and Herbs

A special and elegant entrée, rack of lamb is perfect for a spring celebration dinner! The garlic and herb-forward marinade seasons the meat with key, classic flavors. Make the meal complete by serving the lamb with mashed potatoes and spring asparagus.

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Roasted Rack of Lamb with Garlic and Herbs
Serves 2 - 4

Ingredients:

4 cloves garlic, minced
1 tablespoon fresh rosemary leaves
1 tablespoon fresh thyme leaves
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/4 cup Dijon mustard
1/2 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
1 tablespoon honey
1/4 cup olive oil
1 (8 bone) rack of lamb, trimmedand Frenched

Directions:

1. Prepare the marinade. In a small food processor, combine the garlic, rosemary leaves, thyme leaves, Kosher salt, and pepper. Pulse until the garlic is finely minced. Add the Dijon, Worcestershire, balsamic, honey, and olive oil. Pulse again.

2. Place the trimmed and Frenched rack of lamb in a large plastic bag or container, and pour the marinade over the meat. Rub into the meat, and refrigerate for at least 2 hours.

3. When ready to roast, remove the lamb from the refrigerator and bring to room temperature -- about 30-45 minutes.

4. Prepare a roasting pan by lining with aluminum foil and spraying. Preheat the oven to 450 degrees F.

5. Wrap the exposed lamb bones with aluminum foil to prevent burning.

6. Place the lamb bone-side down and the fat side on top onto the prepared pan. Roast in the oven for 10 minutes until well-seared. Then, turn down the temperature to 300 degrees F, and continue to roast for an additional 10-20 minutes, or until the roast is heated to your desired temperature. Use a leave-in probe thermometer for the most accurate results.

7. Once the lamb is cooked to your preference, remove from the oven and let rest, covered with aluminum foil, on a platter for 10-15 minutes. Cut between each bone, (or every 2 bones), for individual portions. Serve immediately while still hot.