Summer Angel Hair Pasta with Roasted Cherry Tomatoes, Burrata and Basil

Sometimes we make a dish and have to immediately repeat it because we just didn't get enough. This recipe is one of those dishes! Oh-so-thin angel hair pasta is lightly coated in fresh, tangy roasted tomatoes and juices. Creamy burrata and fragrant basil lift this simple, but stand out dish into a dimension all its own. The perfect end-of-summer recipe!

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Summer Angel Hair Pasta with Roasted Cherry Tomatoes, Burrata and Basil
Serves 8

Ingredients:
1.5 lb red and yellow cherry tomatoes
1 tablespoon olive oil
1/2 teaspoon Kosher salt, plus another 1/2 teaspoon
1/4 teaspoon black pepper, plus another 1/4 teaspoon
2 tablespoons butter
2 shallots, thinly sliced
6 garlic cloves, thinly sliced
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
1 teaspoon tomato paste
1/4 cup dry white wine
1/4 cup pine nuts
1 lb angel hair pasta
5 balls (4oz. each) burrata cheese, torn
15 leaves fresh basil, cut chiffonade style
quality olive oil for drizzling
1 lemon, zested

1. Preheat the oven to 450°F. Rinse the cherry tomatoes, and spread them on a rimmed baking sheet. Drizzle the tomatoes with olive oil and sprinkle with salt and pepper. Roast in the oven until they begin to wrinkle and blister, about 15-20 minutes.

2. While the tomatoes are roasting, melt the butter in a Dutch oven or braiser over medium-low heat. Cook the shallot and garlic in the butter, stirring constantly until translucent, about 2-3 minutes. Add the Italian seasoning and red pepper flakes, and cook for another minute. Add the tomato paste and cook for a minute more. Deglaze the pan with the dry white wine and reduce slightly, about 5 minutes.

3. Remove the roasted tomatoes from the oven. Using a potato masher crush roughly half of them, leaving the rest intact. Add the crushed tomatoes to the shallot and garlic mix, and add 1/2 teaspoon Kosher salt and 1/4 teaspoon black pepper.

4. In a small skillet over medium low heat, toast the pine nuts until they are golden brown, stirring often, about 2-3 minutes.

5. Boil a pot of salted water and add the angel hair pasta. Cook until al dente, drain, and reserve about a cup of pasta water. Toss the cooked pasta in the ready tomato sauce using silicone tongs, adding reserved pasta water 1 tablespoon at a time to thin the tomato sauce as desired. (Angel hair pasta is delicate and cooks quickly. 3-4 minutes is usually all it needs, so keep a watchful eye!)

6. Remove the pasta from the heat. Toss the pasta with the whole roasted tomatoes, pieces of burrata, toasted pine nuts, basil, a healthy drizzle of olive oil, and the lemon zest. Season with additional salt and pepper, and serve immediately.

Bruschetta with Eggplant, Red Pepper, Tomatoes, and Goat Cheese

Freshly grilled bread is hard to beat, but, grilled bread smeared with creamy goat cheese and a medley of grilled veggies nears perfection! This bruschetta makes a wonderful appetizer, or side dish, for an end-of-summer dinner. Try it tonight!

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Bruschetta with Eggplant, Red Pepper, Tomatoes, and Goat Cheese
Serves 4 - 6 as an appetizer

Ingredients:
1 eggplant, cut into 1/4” thick, long plank slices
1 red pepper, halved
6-8 leaves basil, chiffonade cut
3 small tomatoes
1 loaf French bread, sliced
Olive oil, for brushing on bread
1 clove garlic
6 oz goat cheese

Dressing Ingredients:
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon dried oregano
1/4 teaspoon Kosher salt
1/4 teaspoon freshly cracked pepper
1 teaspoon Dijon mustard

Directions:
1. Cut the eggplant into long plank slices about 1/4-inch thick -- no need to peel. Halve the pepper. Drizzle both the eggplant slices and the pepper halves with olive oil, Kosher salt, and pepper. Prepare a medium-hot grill, and grill the eggplant slices for 3 - 4 minutes on each side, or until golden brown. Remove the eggplant from the grill, and cut into a 1/4-inch dice.

2. Grill the pepper halves until slightly charred and tender, also for about 3 - 4 minutes per side. Remove the pepper from the grill. Place the pepper halves in a paper bag or covered bowl for a few minutes, this will allow you to easily remove the pepper’s peel after a few minutes of cooling. Once cooled, peel away the pepper’s skin and then cut into a 1/4-inch dice.

3. While the vegetables grill, prepare the dressing by whisking all of the ingredients together in a small bowl.

4. Slice the basil into a fine chiffonade cut. Do this by stacking clean basil leaves together, then rolling them up the long-way. With a sharp knife, slice the roll

Creamy Peach Ice Cream

Homemade ice cream is simply the best – no preservatives, no additives -- just a few high quality ingredients! Made fresh, your own ice cream is just that, fresh tasting. With so few ingredients in ice cream, using quality choices will make a noticeable difference in the final results. This particular version of a peaches-and-cream ice cream is easy -- no cooking required. Get your spoons ready -- a remarkably delicious treat is ahead!

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Creamy Peach Ice Cream
Makes about 1 quart

Ingredients:
1-1/2 cups peeled, pitted, and chopped peaches
2/3 cup granulated white sugar
3/4 cups whole milk
1-1/2 cups heavy cream
1/8 teaspoon Kosher salt
1/2 teaspoon pure vanilla extract 

Directions:

1. Mix together the ice cream ingredients. In a blender, blend the peaches with the sugar until finely pureed. (Or, if you prefer some fruit chunks, leave small pieces intact with less complete pureeing.) PRO TIP #1:Peaches hard to peel? Make a large “X” cut on the bottom of the peach. Boil for 1-2 minutes, and then plunge into an ice bath until cool. The skin should now peel off easily! PRO TIP #2:If peaches are less ripe or less sweet than desired, add up to 1/3 cup additional sugar.

2.Pour the pureed peached into a large bowl, and add the milk, heavy cream, salt and vanilla extract; whisk to combine. 

3. Chill well. Cover the ice cream base mixture with a tight lid or plastic wrap and chill in the refrigerator for 2-3 hours or even overnight to ensure that the mixture is very well-chilled. 

4. Churn the ice cream! Follow the manufacturer’s instructions for your ice cream maker. For ice cream makers that use a pre-frozen insert, ensure that the insert is frozen well, that is, it has been in the freezer chilling for at least 24 hours. Pour the well-chilled ice cream mixture into the ice cream maker and churn with a slow, even pace. The mixture will gradually freeze and thicken. 

5. Once the ice cream holds its shape and is no longer fluid, transfer the ice cream to a chilled container with an airtight lid. [Or, the soft ice cream may be enjoyed directly from the ice cream maker in “soft-serve” style mode in well-chilled bowls.] 

6. To enjoy hard-scoop ice cream, freeze for later.  Cover the top of the ice cream with plastic wrap that’s placed directly on the surface of the ice cream, place the lid over the wrap.  Freeze for approximately 4 hours.

Spicy Grilled Scallops with a Corn, Bean, and Radish Salad

Grilled scallops are a summer menu must, and are a cinch to prepare. This recipe brings on the heat from both the grill and the ingredients! Sweet and pillowy scallops are skewered, grilled, and served alongside a warm roasted corn, radish, and white bean salad that will have you savoring these long summer days with every bite.

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Spicy Grilled Scallops with a Corn, Bean, and Radish Salad
Serves 4 - 6

Scallop and Marinade Ingredients:
2 tablespoons olive oil
1 tablespoon honey
2 cloves garlic
1 teaspoon smoked paprika
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
1-1/2 lbs. sea scallops, side muscles removed

Grilled Corn, Bean, Radish Salad Ingredients:
2 ears corn, shucked
3 tablespoons olive oil, divided
10 radishes, washed and quartered
1 tablespoon butter
1 can (15 oz) navy or cannellini beans, drained and rinsed
1 small fresh jalapeño pepper, seeds and ribs removed, finely sliced
1 small shallot, thinly sliced
1 teaspoon Aleppo pepper
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
2 tablespoons fresh lime juice
Zest of one lime
1/2 cup fresh cilantro, chopped
1/4 cup fresh green onion, sliced

Serve with:
1 loaf ciabatta bread, sliced, brushed with olive oil, and grilled

Directions:
1. Soak the wooden skewers 1 hour prior to grilling. Mix the olive oil, honey, garlic, smoked paprika, salt and pepper in a medium bowl. Rinse and pat the scallops dry.

2. Toss the scallops in the marinade, cover with plastic wrap, and refrigerate for 30-45 minutes. Do not marinate for longer than one hour.

3. Preheat the grill to medium high heat. Place the ears of corn in aluminum foil, drizzle with 1 tablespoon olive oil, and seal. Place the quartered radishes in aluminum foil, drizzle with the remaining olive oil, and seal. Grill the packets for 15 minutes or until cooked. Remove from heat. Once cool enough to handle, remove the the corn kernels from the cob.

4. Grill the bread. Use a pastry brush to brush the bread slices with olive oil on both sides. Place on the grill over indirect heat and grill until golden and crisp, about 2 minutes.

5. Double skewer the scallops -- 3 per skewer. Work quickly -- the scallops will grill more easily if they are cold. Repeat until all the scallops have been skewered. Brush the grill grates with olive oil to avoid the scallops from sticking. Grill scallops for 4-6 minutes, flipping half way through with grill tongs.

6. In a large skillet, over medium heat, warm the remaining tablespoon of olive oil and butter over medium heat. Add the beans, pepper, shallot, Aleppo pepper, salt, and black pepper. Cook, stirring occasionally until the beans are warm and have been well-coated. Remove from heat.

7. In a medium bowl, toss the cooked beans, radishes, and corn together in a bowl with the lime juice, lime zest, and cilantro and an additional drizzle of olive oil.

8. Enjoy the scallops with the corn, radish, and bean salad. Garnish with green onion, flake salt, and black pepper. Serve with the grilled bread.

Heirloom Tomato Panzanella with Fresh Basil, Red Plums, and Grilled Corn

We firmly believe that the best way to enjoy a summer tomato is straight from the garden, ripe and warm from the sun! This panzanella salad allows garden fresh, heirloom tomatoes to shine, while all the other ingredients serve as a supporting cast. Quality ingredients are key to this simple summer salad -- it will have you considering doubling the number of tomato plants in the garden next season.

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Heirloom Tomato Panzanella with Fresh Basil, Red Plums, and Grilled Corn
Serves 8

Salad Ingredients:

1 tablespoon olive oil
1 tablespoon butter
1 loaf day old French bread, cut into 1/2" cubes
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon Italian seasoning
4 ears fresh corn
1/2 small red onion, thinly sliced, pole to pole
5 heirloom tomatoes, sliced
1 cup cherry tomatoes, halved
2 red plums, pitted and sliced
20 small basil leaves, torn
8 oz. fresh mozzarella cheese
Additional salt and pepper, to taste 

Dressing Ingredients:

1/3 cup extra virgin olive oil
1-1/2 tablespoons red wine vinegar
1-1/2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 small shallot, minced
1/2 teaspoon Kosher salt
1/2 tablespoon fresh lemon juice 

Directions:

1. Make the croutons by heating a large, non stick pan over medium-low heat. Add the butter and olive oil, stirring together with a spatula until the butter melts, Add the cubed bread and sprinkle evenly with the salt, pepper, and Italian seasoning. Skillet-toast the bread until the edges brown, tossing often to ensure even cooking. Remove from heat and set aside. Tip: The croutons may require preparations in two batches, depending on the sizes of both the pan and the loaf of bread. Be sure not to crowd the pan!

2. Prepare an outdoor grill and grill the corn over medium heat, using grill tongs to turn occasionally until the kernels are tender and slightly charred, roughly 8-10 minutes. Let the corn cool, then cut the kernels from the cob. Tip: To cut the corn off the cob, use a corn zipper or serrated knife, and a bundt pan when strippping corn kernels! This set-up will ensure that all the individual kernels are easily caught when removed from the cob.

3. Slice the onion, heirloom tomatoes, cherry tomatoes, and plums. Arrange them on a platter with the basil, corn, croutons and mozzarella.

4. In a large-mouthed jar or bowl, whisk together the dressing ingredients together until emulsified.

5. Drizzle the dressing ingredients over the salad, sprinkle with additional salt and pepper and toss to coat. Serve immediately.

Honey-Mustard, Bone-in Pork Chops with Nectarine Sauce

These bone-in pork chops are incredibly juicy and flavorful! The secret? -- a brining step that locks in the juices, and ensures tenderness to the last bite. And, as good as these chops are on their own, the nectarine sauce is a deliciously sweet and savory finish! The sweetness from the honey and nectarines is perfectly balanced with white wine and garlic additions. With just a little bit of easy prep, you’ll find that this bold entrée is perfect for summertime entertaining.

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Honey-Mustard, Bone-in Pork Chops with Nectarine Sauce
Serves 4

Ingredients:
4 large pork chops, bone-in

Brine:
6 cups ice water
1/4 cup Kosher salt
1/4 cup sugar
2 sprigs of thyme

Honey-Mustard Wet Rub:
2 tablespoons stone ground mustard
2 tablespoons honey, kosher salt and pepper

Nectarine Sauce:
2 cups nectarines (about 2 large nectarines), pitted and diced
3 tablespoons butter
2 cloves garlic, finely minced
2 sprigs of thyme
1/2 cup white wine
1 tablespoon honey
1/8 teaspoon Kosher salt

Directions:

1. Make the brine by stirring together the ice water, Kosher salt, sugar, and thyme in a large bowl. Add the pork chops, cover and refrigerate for 1 hour.

2. Meanwhile, prepare the honey-mustard wet rub in a small bowl by whisking the honey and mustard together.

3. Remove the pork chops from the brine, and pat dry with a paper towel. Sprinkle both sides with freshly ground pepper, and a light dusting of Kosher salt. Then, rub all sides of the chops with the honey-mustard wet rub until evenly coated. Let the chops set out at room temperature for 30 minutes before grilling.

4. While the pork chops are warming, prepare the nectarine sauce. Using a serrated peeler or paring knife, carefully remove the skins from 2 large nectarines, then finely dice. In a medium-sized saucepan, melt the butter over medium-high heat. Add the garlic, stir, and cook for about 2 minutes, or until the garlic is fragrant. Add the thyme, wine, honey, and diced nectarines. Bring the sauce to a low simmer, and cook for about 20-30 minutes or until the wine reduces and the sauce thickens. Use the back of a spoon or a potato masher to mash the fruit as it cooks. Season with Kosher salt and pepper, to taste. Remove the thyme stems before serving.

5. Fire up the grill! Place the marinated pork chops on a hot, well-oiled grill, and sear for 3 minutes on each side. Then, turn off one burner (or turn to low) to create a direct/indirect environment. Place the seared chops on the cooler, indirect side, and continue grilling until their internal temperature reaches 145 degrees F.

6. Once the pork chops reach 145 degrees F, place on a clean plate, and cover loosely with an aluminum foil "tent" for about 10 minutes. This allows the meat to rest, while continuing to cook to a perfect, juicy medium temperature.

7. Serve the pork chops with spoonfuls of nectarine sauce on top. If you'd like, serve with a simple side salad. Gently toss arugula, raspberries, goat cheese, and grilled nectarine halves with our bright Mustard-Lemon Vinaigrette: 3 tablespoons olive oil, 1 tablespoon champagne vinegar, 2 tablespoons fresh lemon juice, 1 teaspoon stone ground mustard, 1 teaspoon honey, Salt and pepper to taste.

Peach and Blackberry Pie

There's no sweeter way to enjoy beautiful summer fruits than to pile it high into a flavor-packed pie! Fresh peaches and ripe blackberries are celebrated in this summer pie nestled inside a classic, flaky Pâte Brisée crust. Bright, citrus lemon flavors balance the warming notes of ginger and cardamom in a delicious and flavorful dessert that keeps delivering with every bite.

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Peach and Blackberry Pie
Serves 8

Pâte Brisée Crust Ingredients:
2-1/2 cups all-purpose flour, (plus, extra for dusting)
1 tablespoon sugar
1-1/2 teaspoons Kosher salt
1 cup unsalted butter (2 sticks), well chilled
4-6 tablespoons ice water,(plus more if needed)
1 egg beaten, for egg wash used when attaching the lattice crust
Turbinado or raw sugar to finish

Peach Blackberry Filling Ingredients:
1 tablespoon fresh lemon juice (about 1/2 lemon)
1/2 tablespoon grated lemon zest
1-1/2 teaspoons vanilla extract
1" knob fresh ginger, finely grated
6 medium peaches peeled, pitted, and cut into 3/4” thick slices
16 oz fresh blackberries
1/4 cup cornstarch
1/2 cup granulated sugar
1/2 cup light brown sugar
1/8 teaspoon cardamom
1/4 teaspoon Kosher salt
2 tablespoons chilled unsalted butter cut into 1/2" pieces
Vanilla ice cream (for serving)

Directions:

1. Prepare the Crust. Place the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to evenly distribute.

2. Cut the butter into 1/2-inch cubes. Use a little of the flour mixture to keep the butter pieces from sticking together. Chill the cut butter cubes for 15 minutes.

3. Prepare the ice water by filling a small bowl with ice cubes and adding water. Stir until the water is well-chilled.

4. Place the butter cubes into the food processor with the flour mixture. Pulse 4-5 times to cut the butter into the flour. The flour-butter mixture will be coarse with some pea-sized pieces of butter remaining. (Resist the urge to keep pulsing.)

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

6. Remove the dough from the food processor, and gather it into a rough ball. Flatten the dough ball into two disks about a half-inch in thickness and wrap in plastic wrap. Chill for 1 hour.

7. Roll one of the discs into a 12-inch circle and line a 9-inch pie plate. Trim any excess crust from the edges reserving the trimmings for later addition to the edge. Press the crust around the rim of the pan to form a smooth edge. Use a fork to prick the bottom of the crust all over. Chill while preparing the filling.

8. Make the Filling. In a large bowl, combine the lemon juice, lemon zest, vanilla extract, and fresh ginger. Add the peaches and blackberries and toss to coat.

9. In a small bowl, combine the cornstarch, granulated sugar, brown sugar, cinnamon, and salt. Use a fork to incorporate the dry ingredients together. Sprinkle the dry mixture over the peaches and berries using a wooden spoon to gently toss the peaches and berries until evenly coated. Set aside.

10. Make the lattice top by rolling out the remaining pie dough disk into a 13" round with 1/8" thickness. Cut 1" wide strips. Remove the chilled filled pie pan from the refrigerator and use a large slotted spoon to scoop the filling into the pie, spreading the fruit evenly throughout. Add a few teaspoons of juices back into the pie that may have settled to the bottom of the bowl. Dot the top of the filling with the butter cubes.

11. Lay 5 lattice strips over the top of the filled pie, spacing them evenly apart. One at a time, with the remaining strips, start in the middle and working outward, weave the strips perpendicularly through the first layer, using an over and under technique. Trim any excess dough away from the lattice strips. Brush the edge with an egg wash including underneath the lattice strips. Lightly press the lattice strips into the crust’s edge just enough to stick them in place. Roll the excess dough (from trimming the bottom crust and from the lattice strips) into a long rope and place on the perimeter of the pie. Form a fluted edge by pinching the edge crust -- the bottom, the lattice, and the “rope.” Apply additional egg wash over the edge again, and on top of the lattice strips. Sprinkle with the raw sugar.

12. Place the pie on a rimmed baking sheet and chill in the freezer for 20 minutes.

13. Preheat the oven to 375°F. Remove the pie from the freezer and bake for 1 hour 30 minutes, covering with a pie shield halfway through baking if necessary to ensure that the crust doesn't burn. The pie is ready when the crust has nicely browned and the fruit juices are bubbling.

14. Cool on a wire rack for at least 1 hour before serving. Serve with vanilla ice cream if desired.

Chicken Caesar Club Wraps

Looking for something heartier than a salad, but still chock full of veggies? Try a wrap! This grilled chicken Caesar club wrap is loaded with all of everyone’s favorite goodies. Also, learn some key tips for a quick Caesar dressing. And, that’s a wrap!

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Chicken Caesar Club Wraps
Serves 4

Chicken Ingredients:
2 chicken breasts
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon each of Kosher salt, pepper, and oregano for marinating the chicken

Wrap Ingredients:
6 slices bacon, cooked and crumbled
2 cups romaine lettuce, chopped
1 cup cherry tomatoes, halved
4 ounces shaved parmesan cheese
4 tortillas
2 avocados, sliced

Caesar Dressing Ingredients:
1 clove garlic, grated
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/4 cup whole milk Greek yogurt
3 tablespoons mayonnaise
1 teaspoon anchovy paste (optional)
3 tablespoons olive oil
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper

Directions:

1. Marinate the chicken in olive oil, lemon juice, salt, pepper, and oregano for 15-20 minutes. Meanwhile, preheat the grill.

2. Grill the chicken breast for 4-5 minutes, then flip with grill tongs. Continue grilling the chicken until the thickest part of the breast reaches 165° F. Remove the chicken from the grill, and let it rest for 5 minutes, then cut into thin slices.

3. Cook the bacon in a skillet, remove once crispy. Drain on a paper towel-lined plate.

4. Chop the romaine and halve the tomatoes. Halve and slice the avocados.

5. Shave the cheese.

6. Whisk all of the dressing ingredients together in a small bowl until combined.

7. In a large bowl toss the lettuce with the dressing.

8. Warm the tortillas in the microwave slightly, then fill each tortilla with the lettuce, grilled chicken, tomatoes, cheese, avocado, and bacon. Drizzle with extra dressing, if desired.

9. Wrap each filled tortilla securely (like a burrito). Use toothpicks, if needed to secure, then cut in half and enjoy immediately!

White Gazpacho

Gazpacho is the ultimate summer delight. Often overlooked, this lunch or dinner soup is refreshing, cool, and surprisingly filling. We love this twist on the classic red -- this one that features a citrusy, nutty profile that elevates everyday fruits and vegetables into a delicate and complex dish -- one that proves, again, that the sum is often better than its parts. Just grab a spoon!

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White Gazpacho
Serves 4 - 6

Ingredients:

1 whole bulb garlic
1/2 tablespoon olive oil, plus 1/4 cup olive oil
1 zucchini
2 English cucumbers
1/3 cup plain yogurt
2 tablespoons freshly squeezed lemon juice
1/4 cup cashews
1 cup seedless green grapes
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
2 cups French bread, cubed
2-4 tablespoons water to thin, as needed

Directions:

1. Preheat the oven to 400°F. Use a sharp knife to cut 1/2” off of the top of the garlic bulb to expose the individual cloves. Place the garlic in aluminum foil and drizzle with 1/2 tablespoon olive oil. Wrap the garlic in the aluminum foil, keeping the cut side up. Roast the garlic in a preheated oven for 30-40 minutes until the cloves are soft and golden brown. Let the garlic cool completely. Remove 8 cloves to use for the gazpacho.

TIP: Roasted garlic may be roasted and refrigerated one day prior to making the gazpacho.

TIP: Spread leftover roasted garlic on toasted bread for a delicious treat.

TIP: To keep from warming your kitchen during hot summer days, use a toaster oven to roast the garlic. This will create less heat and may be more energy efficient.

2. Peel and cube the zucchini. Peel the cucumbers, use a spoon to remove the seeds, and chop into 2" sections.

3. Combine the cloves of roasted garlic, olive oil, zucchini, English cucumbers, yogurt, lemon juice, cashews, grapes, salt, and pepper in a high-powered blender and blend until the ingredients are fully incorporated. Slowly add the cubed bread until the gazpacho is silky smooth. Add the water 1 tablespoon at a time as needed, to help thin the gazpacho to a desired consistency.

4. Chill the gazpacho in the refrigerator for at least 30 minutes, or up to one day. Serve very cold.

Arugula, Avocado, and Quinoa Salad with Mint and Feta

Fresh summer greens are happily celebrated in this easy-breezy salad. Mixed with nutty-tasting quinoa and tangy feta, the spicy arugula and avocado flavors spring to life in this hearty salad that’s packed with fresh herbs and topped with a zingy lemon vinaigrette.

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Arugula, Avocado, and Quinoa Salad with Mint and Feta
Serves 4

Salad Ingredients:
1 cup red quinoa
2 cups vegetable stock
1 tablespoon butter
1 tablespoon olive oil
1/2 cup almonds, coarsely chopped
1/2 teaspoon Kosher salt
4 heaping cups arugula
1 avocado
1 green apple
1/2 small red onion
1/4 cup fresh mint, coarsely chopped
1/4 cup fresh Italian parsley, coarsely chopped
1/4 chives, minced
1/4 cup fresh dill, coarsely chopped
6 oz feta cheese
Additional flaky sea salt for garnishing

Dressing Ingredients:
1/3 cup olive oil
2 tablespoons lemon
1/2 tablespoon honey
1 clove garlic, minced
1/4 teaspoon Kosher salt
1/4 teaspoon freshly cracked black pepper

Directions:

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

2. In a small skillet, melt the butter and olive oil over medium heat. Add the chopped almonds and toast for 3-4 minutes until slightly brown and nutty smelling. Sprinkle with the salt and stir once more. Toss the almonds into the quinoa and set aside to cool.

3. Prepare the dressing by whisking all of the dressing ingredients together in a small bowl or wide-mouthed jar.

4. Prepare the avocado: remove the pit, peel, and slice. Thinly slice the green apple and the red onion.

5. Toss the quinoa with half of the dressing. In a separate, large bowl, toss the remaining dressing over the arugula, avocado, green apple, red onion, mint, parsley, chives and dill. Combine the quinoa with the greens and sprinkle with feta and flake salt. Serve immediately.

Our Flavorful Dry Rub on Grilled Pork Tenderloin

Fire up the grill and make a small batch of dry rub for Dad! This dry rub is easy to mix and yields quick and delicious grilling results all summer long! Try this dry rub on grilled pork tenderloin, (like our featured recipe below), or on pork loins, ribs, or even a whole chicken!

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Our Flavorful Dry Rub on Grilled Pork Tenderloin
Makes 1-1/2 cups of rub -- Tenderloin serves 4-6

Dry Rub Ingredients:
2 tablespoons black pepper
2 tablespoons Kosher salt
3 tablespoons brown sugar
2 teaspoons cayenne pepper
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon ground oregano
4 tablespoons paprika
1 tablespoon garlic powder
1/2 tablespoon onion powder
1 tablespoon dry mustard

Dry Rub Directions:
1. Measure all of the ingredients into a small bowl. Whisk until well-combined.
2. Transfer the dry rub to a storage container with a tight-fitting lid. Store for up to six months.

Pork Tenderloin Ingredients:
2 pork tenderloins (2 lbs each)
4 tablespoons dry rub, (2 tablespoons per tenderloin)
Favorite BBQ sauce, for serving

Directions:

1. Rub each tenderloin with 2 tablespoons of dry rub. Pat the rub all over the tenderloin, and let the meat warm to room temperature for about 20-30 minutes before grilling.

2. Meanwhile, fire up the grill! Set up a direct/indirect grill on half the grill. Make sure your grill grates are cleaned and well-oiled.

3. Once the grill is well-heated, place the tenderloins on the direct heat side. Let the meat sear for 5 minutes, then flip to the other side for another 5 to 7 minutes. If the pork begins to get overly seared, move to the indirect side of the grill. Cook until the internal temperature reaches 145 degrees F.

4. Remove the tenderloins from the grill, and loosely cover with a piece of aluminum foil. Allow the meat to rest for 10 minutes before slicing.

5. Slice and serve with your favorite BBQ sauce.

6. Serve with your choice of sides. We like the quick option of grilled veggies and a microwave-baked potato.

Tip: To make grilled mini peppers and green onions, simply toss the veggies with olive oil, Kosher salt, and pepper, and grill until tender.

Fresh Strawberry Cupcakes with Strawberry Buttercream Icing

These adorable pink cupcakes are bursting with strawberry flavor! The vanilla cupcakes are baked with plenty of diced fresh strawberries, while the buttercream frosting features freeze-dried strawberries that lend a sweet-tart flavor, and a perfect pink color. Try our recipe - these petite cakes will delight kids and adults alike!

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Fresh Strawberry Cupcakes with Strawberry Buttercream Icing
Makes 22-24 cupcakes

Cake Ingredients:2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
12 tablespoons (1-1/2 sticks) butter
2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup sour cream
1/2 cup whole milk
1 cup strawberries, 1/4-inch dice, dusted with 2 tablespoons of flour

Directions:

1. Preheat the oven to 350°F. Lightly grease the top of the cupcake pan with a bit of vegetable oil, then place cupcake liners in two 12 count cupcake pans (for 24 cupcakes).
2. Using a whisk, combine the dry ingredients (flour, baking powder, and salt) together in a large bowl mixing until evenly combined with no visible lumps. Set aside.
3. Combine the wet ingredients (vanilla, sour cream, and milk) in a separate bowl or larger glass measuring cup. Set aside.
4. In a large stand mixer, cream the butter and sugar together for 3-5 minutes until smooth and creamy.5. Add the eggs one by one to the creamed butter, mixing after each addition until fully incorporated.
6. Alternate adding the remaining wet and dry ingredients, beginning and ending with the flour mixture and beating until just blended. Do not over mix, but make sure that the batter is smooth, and not lumpy. Fold in the diced strawberries until just combined.
7. Transfer the batter to the prepared cupcake pans by using a cookie scoop or large spoon. Fill each liner about 2/3 full.
8. Bake for 20-22 minutes, or until the cake springs back from a light touch, or when a toothpick inserted in the center returns cleanly.
9. Remove the cupcakes from the baking pan and place on a cooling rack to cool completely.
10. Frost the cooled cupcakes creatively! We used a large star tip (for example, a Wilton 2G) for making large swirls.
11. Garnish with a fresh or freeze-dried strawberry half or slice. Serve immediately.

Strawberry Buttercream Icing
Ingredients:1 pound (4 sticks) unsalted butter, room temperature
7 cups powdered sugar
1 ounce freeze-dried strawberries, blended and sifted
3 tablespoons heavy cream
1 tablespoon vanilla extract

Directions:
1. Blend the freeze-dried strawberries into a fine powder using a small food processor. Sift the powder through a sifter or a fine-mesh strainer to remove any larger chunks.
2. Using a stand mixer, beat the butter for 5 minutes until it turns a pale yellow and has a smooth, silky consistency. Add the vanilla and beat for an additional 30 seconds until well-combined.
3. Sift the powdered sugar once to remove any lumps. Add half of the powdered sugar to the creamed butter, and whip for 3-5 minutes until the icing looks fluffy. Then add the remaining half of the sugar, and mix for an additional 3-5 minutes, or until fully and incorporated with a whipped consistency.
4. Add the heavy cream and freeze-dried strawberry powder. Make sure to scrape down the sides of the bowl occasionally with a spatula to ensure all the ingredients are evenly mixed.
5. Use a frosting bag and tip of your choice to decorate the strawberry cupcakes.

Classic Potato Salad

This classic potato salad recipe features all of the best add-ins! With red potatoes as the base, this recipe features mini dill pickles that add a briny tang, celery for wonderful crunch, hard boiled eggs for richness and depth, and crispy bacon for a top garnish. This recipe is picnic perfect, and sure to be a family favorite all summer long!

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Classic Potato Salad
Serves 6 - 8

Ingredients:
1/4 cup red onion, finely diced
2 tablespoons white vinegar
3 pounds red potatoes, skin on, cut into 1/2” dice
5 hard boiled eggs, peeled and chopped
5 slices bacon, cooked & crumbled for garnish
2 celery stalks, diced1/4 cup mini dill pickles, diced
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon Dijon mustard
1/2 teaspoon celery seed
1 teaspoon sugar
1 teaspoon Kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
5 chives, minced, for garnish

Directions:
1. Finely dice the red onion, then soak the diced onion in the white vinegar while prepping the rest of the potato salad. This step mellows out the onion flavor in the final dish.
2. Wash and dice the potatoes, then boil in heavily salted water for about 10-12 minutes or until just fork-tender. Drain the cooked potatoes and then cool to room temperature on a large sheet pan.
3. Meanwhile, boil the eggs. Place cold eggs in a saucepan, add cold water, enough to cover by at least one inch. Bring the water and eggs to a boil over high heat covering the saucepan with a lid. Once the water boils, remove from heat and let stand for 12 minutes – set the timer! (It’s the extended exposure to heat that turns the yolks green.) After the 12 minutes are completed, pour out the hot water and replace with ice-cold water. As the cold water warms from the eggs, replace with more cold water. Let the eggs cool, then peel and chop.
4. Cook the bacon in a skillet until crispy, drain on a paper-towel lined plate and then crumble for a garnish.
5. Dice the celery and mini dill pickles.
6. In a medium bowl, whisk together the dressing ingredients: mayonnaise, sour cream, Dijon, celery seed, sugar, Kosher salt, garlic powder, and pepper. Whisk in the vinegar and the soaked red onions, and stir until the dressing is well-combined.
7. Add the cooked and cooled potatoes to a large bowl, add the celery, pickles, and chopped hard boiled eggs. Mix carefully with the dressing until combined and coated with dressing.
8. Garnish with the cooked bacon crumbles and chives just before serving.

Grilled Mahi-Mahi with Pineapple-Mango Salsa & Roasted Garlic Rice

Bold spices elevate sweet and flaky mahi-mahi in this satisfying dish. Add fresh pineapple-mango salsa, and a side of hearty, roasted garlic rice. Everyone at the table will be dazzled and very happy.

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Grilled Mahi-Mahi with Pineapple-Mango Salsa & Roasted Garlic Rice
Serves 4

Pineapple-Mango Salsa Ingredients:
1 cup fresh pineapple, diced
1 mango, diced
1/4 red onion, finely diced
1/2 small jalapeño, minced
1 lime, juiced and zested (reserve zest for the rice below)
1 tablespoon olive oil
1/2 cup fresh cilantro, chopped
1/2 teaspoon Kosher salt

Roasted Garlic Rice:
1 whole head garlic
2 tablespoons olive oil, divided
1 cup white rice
2-1/4 cups vegetable broth
1/2 teaspoon Kosher salt
1/4 teaspoon cumin Zest of one lime (from salsa ingredients above)

Mahi-Mahi Ingredients:
1 teaspoon smoked paprika
1/2 teaspoon Kosher salt
1/2 garlic powder
1/4 teaspoon black pepper
1/4 dried oregano
1/4 cayenne
2 tablespoons olive oil
1 lb mahi-mahi

Directions:
1. In a small bowl, combine all of the salsa ingredients, stirring gently to incorporate. Cover and set aside.

2. Preheat an outdoor grill to medium high heat. Slice 1/2” off of the top of the garlic bulb to expose the individual cloves. Place the garlic bulb, cut side up, on a piece of aluminum foil and pour one tablespoon of the olive oil over the top of the exposed cloves. Wrap the garlic bulb in the foil and place on the grill, over indirect heat. Grill for 40 minutes until the cloves are browned and caramelized. Tip: Keep the foil opening facing UPRIGHT so the oil does not spill out.

3. While the garlic roasts, prepare the rice. In a fine mesh strainer, rinse the rice under cold water until the water is clear. In a medium-sized saucepan with a lid, add the vegetable broth, 1 tablespoon olive oil, salt, and cumin to the rice and bring to a boil. Once boiling, turn the heat to low and cover with the lid. Simmer the rice on low for 15-20 minutes, or until the rice grains become tender and the liquid has been absorbed. Remove the rice from heat, and let sit for 5 minutes.

4. In a small bowl, combine the paprika, salt, garlic powder, pepper, onion powder, oregano, and cayenne until blended. Rub the mahi-mahi with the olive oil and coat it evenly with the seasoning, covering as much of the surface area as possible.

5. Grill the mahi-mahi until firm, about 3-5 minutes on each side gently flipping with a fish turner so as not to damage or break the delicate fish. The internal temperature should be 145 degrees F.

6. Use a small seafood fork to remove the garlic cloves from the papery peel. Use a fork to fluff the rice and stir in the lime zest and the grilled garlic.

7. Serve the grilled mahi-mahi over a bed of rice and top with the pineapple mango salsa. Enjoy immediately.

Flank Steak Fajitas and Classic Guacamole

Flank steak on the grill is always the right answer to "what's for supper?" Our featured marinade adds great flavor to the steak. Simply grill the steak along with some peppers and onions and you'll have the perfect fajita dinner ready to serve! This meal is easy to accomplish with most of the cooking time spent at the grill. PLUS, get our very favorite, classic guacamole recipe to top it all off!

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Flank Steak Fajitas and Classic Guacamole
Serves 6

Fajita Ingredients:
1 (2 lbs) flank steak
6-12 large flour tortillas, warmed
3 bell peppers (a mix of red, orange, yellow), sliced into strips
2 sweet onion, sliced pole to pole
2 tablespoons olive oil
1/2 teaspoon Kosher salt
1/2 teaspoon pepper

Marinade Ingredients:
zest of one lime
1 tablespoon fresh cilantro,
minced1/4 cup fresh lime juice
1/2 cup vegetable oil
1/8 cup soy sauce
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon dried oregano
1 tablespoon sugar
1 teaspoon pepper
1 teaspoon Kosher salt

Toppings: Guacamole, Sour cream, Cilantro

Fajita Directions:

1. Whisk the marinade ingredients together until combined, then pour over the flank steak. Chill and marinate in a sealed container or bag for 2 hours. Allow the steak to come to room temperature for about 20 minutes prior to grilling.

2. Prepare the veggies in a large bowl, toss the sliced peppers and onion with the olive oil, Kosher salt, and pepper. Grill the peppers and onion in a grill basket over direct heat or sauté in a skillet on the stovetop. Stir the vegetables often and cook until slightly charred in spots and cooked to your desired tenderness.

3. Grill the steak! Fire up the grill, preheat the grill to high. Place the steak on the grill, and cook for 3-4 minutes. Flip and cook for another 3-4 minutes. Continue grilling and flipping until the internal temperature reaches 135°F for medium-rare.

4. Remove the steak from the grill, and let it rest for 10 minutes to let the juices set and reabsorb. Slice the steak against the grain.

5. Serve the grilled steak and vegetables with warmed tortillas and a variety of your favorite toppings. We recommend topping with our classic guacamole (see our recipe above).

Guacamole Ingredients:
4 ripe avocados2 roma tomatoes, diced
1 tablespoon sweet onion, minced
1 clove garlic, minced
1 jalapeño, seeded and finely diced
2 tablespoons fresh cilantro, chopped
1/4 teaspoon cumin
juice of 2 small limes, more to taste
Kosher salt and pepper, to taste

Guacamole Directions:

1. Split, pit, and scoop out the avocados. Using a fork or avocado masher, mash until coarsely mashed.
2. Add the tomatoes, onion, garlic, jalapeño, cilantro, cumin, and lime juice. Stir until combined.
3. Season the guacamole with Kosher salt and pepper, to taste. Adjust the amounts of lime juice, cumin, and cilantro according to your preference.

Glazed Lemon Cake with Fresh Berries

Bright, citrusy lemon cake may just be the perfect way to celebrate moms and special mother figures in your life this weekend. Nothing feels quite as springy as this slightly sweet, beautifully dense, zesty cake adorned with a gorgeous drizzled glaze. Serve this wonderful cake with freshly macerated berries -- it's guaranteed to be a hit!

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Glazed Lemon Cake with Fresh Berries
Makes 1 Cake - Serves 10-12

CAKE INGREDIENTS:
1-3/4 cups granulated sugar
1/2 cup lemon zest (about 4 lemons)
1 cup (2 sticks) unsalted butter, softened
4 large eggs
2 tablespoons fresh lemon juice
1-1/2 teaspoons vanilla extract
3/4 cup plain Greek yogurt
1/2 cup full fat buttermilk
3 cups all-purpose flour, divided, plus more for dusting the bundt pan
1 tablespoon baking powder
1/2 teaspoon Kosher salt

GLAZE INGREDIENTS:
2-1/3 cups powdered sugar, plus 1 additional tablespoon for dusting
3 tablespoons freshly squeezed lemon juice

TOPPINGS:
1 cup strawberries, stems removed and halved
1/2 cup blueberries
1/2 cup raspberries
2 tablespoons granulated sugar

DIRECTIONS:

1. Preheat the oven to 350°F. Grease and flour a 12-cup bundt pan, tapping out any excess flour as needed.

2. In a medium bowl, add the sugar and lemon zest. Rub the zest and sugar together with your fingers to release the oils of the lemon zest until the sugar is quite fragrant and slightly damp, about 1 minute.

3. In a stand mixer outfitted with the paddle attachment, cream the butter and the infused sugar together on medium-high speed until the mixture is fully incorporated, about 3-5 minutes. Scrape down the sides of the bowl as needed, to ensure even mixing.

4. Reduce the speed to low and slowly add the eggs, lemon juice, vanilla extract, Greek yogurt, and buttermilk until ingredients are evenly combined.

5. In a separate bowl, sift the flour, baking powder, and salt. Stir until evenly distributed. Gradually add the dry ingredients to the wet ingredients, mixing on medium speed until fully combined.

6. Pour the lemon batter into the prepared bundt pan, using a spatula to smooth the top surface. Bake for 50-60 minutes until the cake is golden brown and a knife comes out mostly clean when inserted, displaying only a few soft, lingering crumbs.

7. While the cake bakes, macerate the strawberries, blueberries, and raspberries by combining them in a small bowl and tossing with the sugar. Set aside.

8. Once fully baked, cool the cake in the pan on a cooling rack for about 15 minutes, then carefully flip the bundt pan onto the wire rack. Allow the cake to cool completely before adding the glaze.

9. Make the glaze by combining the powdered sugar and lemon juice in medium bowl and whisking until smooth. Drizzle the glaze over the cake and let stand for about 15 minutes to allow the glaze to set.

10. Slice and serve with the fresh berries.This tangy, dense cake is lovely when paired with coffee or tea at breakfast, or when served as the perfect ending to any meal. Leftover cake can be stored wrapped well, and at room temperature for up to 5 days.

Homemade Fettuccine with Crispy Prosciutto, Peas, Mushrooms, and Asparagus

It's no secret -- pasta is universally loved! With a few key ingredients and handy kitchen tools, making primo pasta is easier than you think! The homemade pasta is adorned with spring asparagus, peas, and crispy prosciutto on top. Get ready to enjoy some fresh pasta and delightful flavors!

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Homemade Fettuccine with Crispy Prosciutto, Peas, Mushrooms, and Asparagus
Serves 4-6

Homemade Pasta Ingredients:
1-1/2 cups all-purpose flour
1/2 cup semolina flour
3 eggs
1/2 teaspoon salt

Sauce Ingredients:
2 tablespoons olive oil
4 ounces of thinly sliced prosciutto
2 tablespoons butter
1 large shallot, minced about 3 tablespoons
8 ounces mushrooms, sliced (we used a mix of cremini and shiitake)
1 cup frozen or fresh shelled green peas
12 ounces fresh asparagus, trimmed and sliced in 1-inch diagonal pieces
1/2 cup white wine
1 cup chicken stock
1/2 cup Parmesan cheese, shaved
Kosher salt and pepper, to taste

Directions:

1. Add all-purpose flour, semolina flour, and salt to a food processor and pulse to evenly combine. Add three eggs, and pulse a few times until a rough dough ball forms.

2. Empty bowl onto a floured work surface and knead a few times until a smooth dough ball is formed.

3. Let ball of pasta dough set covered under an inverted bowl, or in plastic wrap for 15 minutes to promote relaxation of the flour’s gluten. 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 needed for the fettuccine.

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

5. Using a pasta machine or pasta attachment, set the rollers to the widest setting. While cranking, feed the disc of dough into 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, as needed. 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 rolling of the dough until the dough is about 1/8” in thickness (this was about a number 6 on our machine). Once the dough sheet reaches this thin stage, change to the cutting roller. Feed the sheets into the machine resulting in fettuccine ribbons. Sprinkle the pasta pieces with flour and hang to dry on a pasta rack, or dust with flour and wrap into small nests and place on a floured baking sheet to dry for at least 30 minutes.

6. While the fresh pasta is drying, prepare the rest of the pasta dish. In a large skillet or braiser, heat the olive oil and cook the prosciutto until crispy. Remove the prosciutto once crispy and set aside.

7. Add the butter to the skillet and sauté the shallot until almost translucent. Add the mushrooms and cook until slightly browned on all sides. Add the white wine and chicken stock, and let the sauce reduce down to half of its volume.

8. In a large pasta pot, boil salted water, and cook the fresh pasta for 2-4 minutes, or until the pasta starts to float to the top.

9. While the pasta boils, add the asparagus and peas to the sauce. Stir, and cook the vegetables until they are just crisp tender.

10. Once the pasta has cooked, drain well reserving one cup of the water. Add the cooked pasta to the sauce, and stir with 2 additional tablespoons of butter. Add up to 1 cup of the reserved pasta water and stir until the pasta is coated with the sauce.

11. Serve immediately with a healthy garnish of shaved Parmesan cheese and the crispy prosciutto.

Mushroom, Gruyère & Thyme Tart

Nutty-flavored Gruyère and sautéed crimini and shiitake mushrooms find the perfect home nestled atop a homemade crust in this satisfying tart. Enjoy it for a savory breakfast, or cut a slice and serve alongside a fresh salad for dinner. No matter when it's consumed, you'll be hard pressed to stop at a single piece!

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Mushroom, Gruyère & Thyme Tart
Makes one tart

Crust Ingredients:
2 cups all purpose flour
1/3 cup finely grated Parmesan
1 teaspoon Kosher salt
1 cup unsalted butter (2 sticks), chilled
1/4 cup ice water, plus 1-2 additional tablespoons (as needed)

Filling Ingredients:
1 tablespoons olive oil
3 tablespoons butter, divided
1 red onion, thinly sliced
2 cloves garlic, minced
1-1/2 lbs assorted mushrooms (such as crimini, shiitake, and oyster), cleaned and thinly sliced
1/2 teaspoon Kosher salt
1/4 cup Marsala wine
1 tablespoon fresh thyme
2 eggs
1/3 cup half-and-half
4 oz. Gruyère cheese, grated
2 oz. Parmesan, grated
Mixed baby greens (for serving)

1. Make the crust by whisking together the flour, Parmesan, and salt. Cut the cold butter into 1/4" slices and gradually add it to the flour mixture, tossing often to coat, breaking the butter into smaller pieces while mixing. Gradually add the ice water into the flour mixture, about 1 tablespoon at a time, tossing to obtain an even consistency. The dough will be shaggy with small pieces of butter evident.

2. Knead the dough a couple times just until it comes together to make a ball. Flatten the ball into a disc roughly 1" thick and wrap it in plastic wrap. Chill the dough in the refrigerator for at least one hour or overnight.

3. In a large skillet, heat the olive oil and 1 tablespoon butter together over medium heat. Add the onion and cook, stirring often until the onion begins to brown, roughly 10 minutes. Transfer the cooked onion to a large mixing bowl and set aside.

4. In the same skillet, heat the remaining 2 tablespoons of butter and add the garlic, cooking for about 1-2 minutes, or until nicely fragrant. Add the sliced mushrooms and salt, and cook, stirring occasionally, until the pan begins to become dry and the mushrooms begin to brown, about 13-15 minutes.

5. Add the Marsala wine to the mushrooms and cook until no liquid remains, about 5-7 minutes. Add the fresh thyme and cook for another minute. Remove from heat and set aside.

6. Preheat the oven to 375°F. Combine the mushrooms with the onions and stir in the eggs, half-and-half, Gruyère, and Parmesan. Pour the filling into the chilled tart crust, and bake in the oven for 35-45 minutes, or until the crust is golden and the egg has set.

7. Slice and serve immediately. Pair with a side of mixed baby greens.

Vanilla Almond Meringues

Nothing says springtime in the kitchen quite like a classic meringue cookie! This light, airy treat, with just a slight chewiness on the inside, graces any platter and becomes a favorite of everyone. These irresistible morsels require only a few ingredients and a couple of easy techniques.

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Vanilla Almond Meringues
Makes about 40 cookies

Ingredients:
4 egg whites, room temperature
1/8 teaspoon salt
1/2 teaspoon cream of tartar
1 cup caster sugar (finely granulated sugar)
1-1/2 teaspoons almond extract
1/2 teaspoon vanilla extract
2 tablespoons ground almonds, for topping

Directions:

1. Preheat the oven to 225°F. Line 2 baking sheets with parchment paper and set aside.

2. In a clean, dry bowl of a stand mixer, combine the egg whites, salt, and cream of tartar. Use the whisk attachment and beat at medium speed until ingredients are combined and soft peaks have formed.

3. Beat the mixture on high speed, gradually adding the caster sugar 1 tablespoon at a time. Pause for about 15 seconds between each addition to ensure the sugar has dissolved. Scrape the sides of the bowl as needed to incorporate the sugar with the egg white mixture evenly. Continue beating for several minutes until all the sugar has been added and stiff, glossy peaks begin to form. Stir in the almond and vanilla extracts.

4. Use a large spoon to scoop the meringue batter into a large pastry bag outfitted with a star tip. Pipe small dollops, roughly 1-1/2" in size onto the parchment paper. Repeat this filling and piping process until all of the meringue batter has been used.

5. Top the meringues with crushed almonds and bake for 1 hour. Without opening the oven door, turn off the oven and let the meringues cool completely in the oven for an additional hour or two. (Cooling in the oven helps keep them crisp on the outside while the gradual cooling keeps them from cracking).

6. Remove meringues and enjoy! Serve with fruit compote and berries, or enjoy by themselves.

Raspberry Scones

Fresh raspberries burst with flavor in these scones! The bright berry flavor marries perfectly with the lemon zest and sweet lemon glaze. With a food processor, these scones are mixed quickly, and are ready-to-eat in just a few minutes -- fresh-baked from the oven!

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Raspberry Scones
Makes 8 scones

Fresh raspberries burst with flavor in these scones! The bright berry flavor marries perfectly with the lemon zest and sweet lemon glaze. With a food processor, these scones are mixed quickly, and are ready-to-eat in just a few minutes -- fresh-baked from the oven!

Ingredients:
2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, extra cold and grated
1 cup fresh raspberries, washed and dried well
1/2 cup cream
1/2 cup sour cream
2 large eggs (one egg for the scone dough, one egg whisked to brush the tops of the scones)
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 teaspoon lemon juice

Glaze Ingredients:
3/4 cup confectioners’ sugar, sifted
2-3 tablespoons fresh lemon juice
Additional lemon zest for garnishing, (optional)

Directions:

1. Preheat oven to 425°F.

2. Measure all of the dry ingredients (flour, sugar, baking powder, baking soda, and salt) into a large bowl. Mix dry ingredients well so that all elements are evenly distributed across the mixture. If mixing the scones by hand, a whisk or broad spatula will accomplish the job easily. If mixing with a food processor, pulse the dry ingredients a couple of times to mix the dry components.

3. Grate very cold butter with a coarse grater. If mixing scones by hand, the butter may be incorporated into the flour by (1) using a pastry blender, (2) employing two knives in a scissors motion, or (3) by hand with a quick pressing motion. If mixing with a food processor, add the grated butter to the flour mixture in the work bowl. Pulse a few times until a coarse crumb results.

4. Add the dry ingredients to a large mixing bowl. Add, by hand, the raspberries (washed and well-dried) and lemon zest to the dry mixture, and stir until evenly distributed.

5. Mix the wet ingredients together. In a medium bowl, whisk together the cream, sour cream, one egg, lemon juice, and vanilla extract until well-combined. From here, we suggest mixing the scones by hand.

6. Add the liquid all at once to the dry ingredients. Mix using a folding motion with a large spatula. Do not over mix; the dough will be shaggy in character. Turn the dough and scraps out onto a lightly-floured working surface.

7. Using a light touch, bring the dough and loose scraps together, and gently gather into a single mass. Push the dough around a bit, folding it over 5-6 times. That’s it, no more. Too much kneading will activate the gluten in the flour and result in a tougher scone. Use just enough flour to keep things from sticking, but as little excess as possible.

8. Pat the dough into a circle with a thickness of about 3/4-inch to 1-inch. Use a pastry or dough cutter to cut the dough into 8 even wedges. Beat the second egg in a small dish and then brush the egg wash on the scones. Place the scones a few inches apart on a parchment-lined baking pan on the middle rack of the oven – if too low, the bottoms may darken; if too high, the tops may brown too quickly. Bake for 13-15 minutes or until the internal temperature of the scones reaches at least 182° F.

9. While the scones cool on a cooling rack, whisk the glaze ingredients together, by adding the lemon juice slowly until a good drizzling consistency is achieved. Use a whisk to drizzle the lemon glaze on the cooling scones. If desired, sprinkle additional lemon zest on top of the glazed scones. Enjoy while still slightly warm. (Go ahead and add a dose of butter to the warm insides!)