Sausage and Egg Strata

Prepare this festive strata the night before when serving breakfast for a crowd. The rich flavors of breakfast sausage, eggs, and cheese are perfectly complemented by savory onions and bell peppers. We love this dish because it is easy, yet hearty. It also reheats well for anyone who might have slept through breakfast!

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Sausage and Egg Strata
Serves 6 - 8

Ingredients:

2 tablespoons butter
1 red bell pepper, diced
1 medium onion, diced
1 lb. breakfast sausage (we used classic pork breakfast sausage)
1 loaf French bread (about 16 oz or, 10 cups cubed)
3 cups fresh spinach, chopped
1-1/2 cups sharp cheddar cheese, grated
9 large eggs, beaten
2-1/2 cups whole milk
1/4 teaspoon mustard powder
1/4 teaspoon cayenne
1/4 teaspoon paprika
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper

Directions:

1. In a large sauté pan over medium-high heat, sauté the diced onion and red pepper in butter until the onion is translucent and the peppers are softened. Place the sautéed onions and peppers in a large rectangular baking dish.

2. In the same sauté pan, brown the sausage. Break up any chunks into small crumbles. Transfer the cooked sausage to a paper towel-lined bowl to drain excess grease.

3. Meanwhile, cube the bread into 1 inch cubes. Chop the spinach and shred the cheese. Set each aside.

4. Crack the eggs into a medium bowl, and whisk until beaten. Add the milk, mustard powder, cayenne, paprika, salt, and pepper to the eggs, and whisk again.

5. Add the cooked sausage, cubed bread, and 1 cup of cheese to the strata pan. Carefully, mix together with the onions and peppers and chopped spinach. Pour the egg mixture over the strata, and top with 1/2 cup of shredded cheese. Cover, and refrigerate overnight, or for at least 4 hours.

6. An hour before serving, preheat the oven to 350 degrees F and bake the strata for 50-55 minutes, or until golden and puffy, and the internal temperature in the center reaches 165 degrees F. Let cool for 5 minutes before serving.

Tagliatelle Pasta with Roasted Delicata Squash and Crispy Sage Sauce

This beautiful fall pasta dish celebrates the often overlooked delicata squash. Creamy and sweet, this green and yellow striated squash is roasted until golden brown, then tossed with toothy tagliatelle pasta in a nutty, brown butter sauce. Topped with toasted walnuts, crispy sage, and a healthy dose of Parmesan — dinner is deliciously served!

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Tagliatelle Pasta with Roasted Delicata Squash and Crispy Sage Sauce
Serves 4 - 6

Ingredients:

1 cup walnut halves
1 large, (or two small) delicata squash
4 cloves garlic, thinly sliced
2 shallots, peeled, halved, and thinly sliced
2 tablespoons olive oil
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper
1/2 cup butter
15-20 sage leaves, washed and patted dry
1/2 cup vegetable stock
2 tablespoons dry white wine
1 tablespoon fresh lemon juice
1 cup finely grated Parmesan cheese
1 lb tagliatelle pasta

Directions:

1. Preheat the oven to 350°F. Arrange the walnut halves in a single layer on a rimmed baking sheet and bake until toasted, about 5-8 minutes. Stir halfway through to ensure even cooking. Once browned and fragrant, remove walnuts from the ovenand set aside to cool.

TIP: Delicata squash does not have to be peeled, and is much easier to cut than say, wrangling a butternut squash. This makes this dish a quick-and-easy weeknight pasta! The striated green and yellow skin is tender and offers a textural depth to the dish, while the squash’s flavor is slightly sweet and nutty.

2. Increase the oven temperature to 425 degrees F. Scrub the delicata squash and cut off the stem and root ends. Halve the squash lengthwise and scrape out the seeds. Cut the squash into 1/2" wide pieces, leaving the peel on.

3. In a medium bowl, add the squash, garlic, and shallots. Toss with the olive oil, Kosher salt, black pepper, and crushed red pepper until coated. Evenly spread the mixture on a rimmed baking sheet and roast for 20 minutes, or until the squash becomes tender and begins to brown. Remove from the oven and set aside.

4. In a Dutch oven over medium-low heat, add the butter and stir constantly until it begins to turn from yellow to light brown. Add the sage leaves and cook in the butter until crisp, using tongs to individually turn each leaf so that both sides are cooked. Once crispy, remove the sage leaves from the butter and place on a paper towel-lined plate. Continue to cook the butter until it is brown and has a rich, nutty aroma. Add the vegetable stock and dry white wine. Continue to cook on a low simmer until the sauce has reduced by almost half. Remove the Dutch oven from heat and set aside.

5. Boil the pasta according to the directions and cook until al dente. Drain the pasta reserving some of the pasta water. Immediately toss the pasta in the brown butter sauce. Add the lemon juice and reserved pasta water 1/4 cup at a time as needed to coat the pasta. 6. Add in the delicata squash, garlic, shallots, and Parmesan cheese, and top with the crispy sage and walnuts. Taste and add additional salt and pepper as needed. Serve immediately.

Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting

Get all the fall feels with these delightful pumpkin spice cupcakes with maple cream cheese frosting! The warm spices in the cake are perfectly paired with a heavy-handed, maple-spiked, cream-cheese-forward frosting. These cupcakes are sure to bring joy!

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Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting
Makes 24 cupcakes

Cupcake Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
2 teaspoons pumpkin spice
2 teaspoons pure vanilla extract
1 cup pumpkin puree
1/2 cup whole milk
12 tablespoons (1-1/2 sticks) butter
1 cup sugar
1 cup brown sugar
3 large eggs

Frosting Ingredients:
Makes about 5 cups

1 cup butter (two sticks)
16 ounces (2 pkgs.) cream cheese
2 teaspoons vanilla extract
7 cups confectioners sugar
2 tablespoons maple syrup
1 tablespoon heavy cream

Directions:

1. Preheat the oven to 350 degrees 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, baking soda, salt, cinnamon, and pumpkin spice) together in a large bowl mixing until evenly combined with no lumps visible. Set aside.

3. Combine the wet ingredients (vanilla, pumpkin puree, and milk) in a separate bowl or larger glass measuring cup. Set aside.

4. In a large stand mixer, cream the butter, sugar, and brown 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 notovermix, but make sure that the batter is smooth, and not lumpy.

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 our Maple Cream Cheese Frosting recipe and an Ateco #808 tip for large, smooth swirls.

Frosting Directions:

1. Using a stand mixer, beat the butter for 3 minutes until it turns a pale yellow and has a smooth, silky consistency. Add the cream cheese and vanilla and whip for another 3 minutes.

2. Sift the powdered sugar once to remove any lumps, if needed. Add half of the powdered sugar to the creamed butter, and whip for 3-5 minutes until the icing looks nicely fluffy. Use a shield over the mixer bowl and start on a low speed to avoid sugar clouds everywhere! Then add the remaining half of the sugar, and whip for an additional 3-5 minutes, or until fully and incorporated with a creamy consistency.

3. Add the maple syrup and heavy cream, and whip again until the frosting is combined. Make sure to scrape down the sides of the bowl occasionally with a spatula to ensure all of the ingredients are evenly mixed.

4. Use a frosting bag and tip of your choice to decorate the cupcakes.

TIP: Save extra frosting in the freezer for up to a month. Let frosting come to room temperature, and then whip until smooth. Enjoy extra frosting on graham crackers, or as an apple dip.

Fall Salad with Bibb Lettuce, Shaved Fennel, Apple, Toasted Pumpkin Seeds, and a Warm Bacon Apple Cider Vinaigrette

It’s hard to strike a balance between a heavy winter salad and a light summer salad, but this one lands PERFECTLY in between! The delicate Bibb lettuce is lightly coated in a velvety warm bacon vinaigrette, while bright and crunchy celery, fennel, and apple sweeten while providing bursts of flavor. Topped with toasted pumpkin seeds and shaved Parmesan, it's hearty enough to call a meal, while still leaving room for your favorite fall dessert.

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Fall Salad with Bibb Lettuce, Shaved Fennel, Apple, Toasted Pumpkin Seeds, and a Warm Bacon Apple Cider Vinaigrette
Serves 4

Vinaigrette Ingredients:

5 slices thick-cut bacon
2 tablespoons stone ground mustard
1/2 teaspoon fresh thyme leaves
2 tablespoons olive oil
1 tablespoon brown sugar
3 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup apple cider vinegar

Salad Ingredients:

2 small heads Bibb lettuce
1 small fennel bulb, stalks and fronds removed
3 stalks celery
1 apple
1/2 cup shaved Parmesan
1/2 cup shelled, raw pumpkin seeds
1 teaspoon crushed fennel seeds
1 tablespoon olive oil
1/2 teaspoon salt

Directions:

1. Add the bacon to a large pan over medium heat and cook until crisp. Use tongs to remove the bacon and place it on a paper towel-lined plate to absorb excess bacon grease. Set aside. Once cool, chop into bite-sized pieces for topping the salad.

2. Turn the heat to low and add the mustard, thyme, olive oil, brown sugar, garlic, salt, and pepper to the bacon drippings. Whisk together until incorporated. Add the apple cider vinegar to the pan, continuing to whisk until the vinaigrette has slightly thickened. Let the dressing cool to room temperature.

3. Preheat the oven to 350 degrees F. In a small bowl, toss the pumpkin seeds in the olive oil, crushed fennel seeds, and salt, and spread the seeds in a single layer on a parchment-lined, rimmed baking sheet. Bake for 10-15 minutes, until toasted and golden. Remove from heat and set aside to cool.

4. While the vinaigrette cools, prepare the rest of the salad. Wash the Bibb lettuce and rip it into pieces. Use a mandoline to thinly shave the fennel and the celery. Core and slice the apple.
TIP: Don't forget to use a hand guard when using your mandoline to protect fingers and hands while cutting.

5. Toss all of the salad ingredients together and drizzle with the vinaigrette. Add additional salt and pepper to taste and sprinkle with the toasted pumpkin seeds. Enjoy immediately. TIP: Toss the salad for a solid minute to ensure the vinaigrette is evenly distributed among the ingredients.

Classic Homemade Apple Pie with a Cream Cheese Crust

One of our favorite fall rituals is baking a classic apple pie (or two!) Packed to the brim with sweet apples and warm fall spices, this delightful dessert is cradled in a delicate crust browned to golden perfection, The only thing that improves the moment is a scoop of a good vanilla bean ice cream on top of each slice.

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Classic Homemade Apple Pie with a Cream Cheese Crust
Serves 8

Cream Cheese Crust Ingredients:

3 cups all-purpose flour
1 tablespoon sugar
2 teaspoons Kosher salt
12 oz. (1.5 pkg) cream cheese
1.5 cups unsalted butter, (3 sticks), well chilled

Apple Pie Filling Ingredients:

12-14 apples, peeled, cored, thinly sliced (about 12 cups)
(we used Honeycrisp, Granny Smith, and Pink Lady)
3 tablespoons fresh lemon juice
1/2 cup water
1/2 cup white sugar
1/2 cup brown sugar
4 tablespoons cornstarch
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1/2 teaspoon Kosher salt
4 tablespoons butter

Crust Assembly and Topping:

1 egg white, beaten
1 tablespoon coarse sugar

Directions:

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

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

3. Place the butter and cream cheese cubes in the food processor with the flour mixture. Pulse 6-8 times to cut the butter and cream cheese into the flour. The dough mixture will be coarse with some pea-sized pieces of butter and cream cheese remaining. (Resist the urge to keep pulsing.)

4. Remove the rough dough from the work bowl and form into a ball using your hands and a light touch. Divide into two equal pieces.

5. Flatten the dough ball into two disks about a half-inch thick, and wrap separately in plastic wrap.

6. Chill the wrapped dough disks for an hour or overnight.

7. Peel, core, and slice the apples, placing them in a large pot with the water and lemon juice. Cook the apples in a large pot over medium heat until the apples are tender to the tip of a sharp knife, but not falling apart.

8. Cool the cooked apples completely by removing from them from the pot with a slotted spoon and spreading them on a large sheet pan. Reserve any pan juices.

9. Measure 1 cup of the apple juices into a small bowl. Discard any remaining juices. (If needed add water to the apple juices to make 1 cup of liquid.) Place the measured liquid back into the cooking pot. Add the white sugar, brown sugar, cornstarch, cinnamon, nutmeg, allspice, ginger, salt, and butter.

10. Warm the sweetened, spiced juices until the sugar is dissolved and the liquid begins to thicken. Remove from heat and allow to cool completely. Toss with the cooled apples. (The juices may be thick, but once combined with the apples in the pie, additional juices will be released and will thin the sauce.)

11. Remove the dough from the refrigerator when ready to assemble the pie and allow it to warm slightly until pliable and easy to roll out.

12. Roll out one disk of the pie dough to a 1/4-inch thickness. Line the bottom of a 10” diameter deep dish pie plate leaving a generous 2-3-inch overhang. Brush the edge of the bottom crust with a little water to assist in sealing with the top crust.

13. Fill the pie crust with the cooled apples and sauce mounding them in the center.

14. Roll out the second disk of pie dough to a 1/4-inch thickness and an approximate diameter of 14-inches. Transfer this rolled crust to the top of the pie by draping the crust over a rolling pin and carefully placing.

15. Remove excess pie dough away from the top crust only at the edge of the pie plate using scissors or a sharp knife. Trim the bottom crust within an inch of the pie plate edge allowing it to extend past the top crust by about an inch. Fold the bottom crust over the top crust finger-pressing the edges together to seal. Crimp the layers together with a fork, finger pinch, or your favorite edge treatment.

16. Cut steam holes with the tip of a sharp knife. Brush the crust with the beaten egg white. (A teaspoon or two of water will help the egg white to brush more easily.) Lightly sprinkle coarse sugar over the top of the pie.

17. Bake the pie in a 400 degrees F oven on a rack positioned in the bottom third of the oven, (to help the bottom crust to bake), for 65-75 minutes. The upper crust will brown quickly; after the first 25 minutes place a pie shield (or strips of aluminum foil) over the outer edges and loosely tent a piece of aluminum foil over the entire pie. Protecting the upper crust will allow the apples and bottom crust to bake adequately.

18. Cool the pie on a cooling rack for 2-3 hours before serving. Or, make the pie ahead of time the day before and refrigerate; this will help the pie and juices to set.

Saffron & Butternut Squash Risotto with Crispy Prosciutto

Creamy, and satisfying, this saffron and butternut squash risotto is topped off with crispy prosciutto and toasted pine nuts creating a dish that captures the essence of autumn flavors! The risotto becomes extra rich and creamy with the addition of roasted and pureed butternut squash.

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Saffron & Butternut Squash Risotto with Crispy Prosciutto
Serves 6

Ingredients:

1 medium butternut squash, diced into 3/8" cubes
4 tablespoons olive oil, divided
1 onion, finely diced
4 cloves garlic, minced
4 tablespoons butter, divided
2 cups arborio rice
1 cup dry white wine
4-5 cups chicken broth
1/2 teaspoon of saffron, or about 8 threads
1/2 cup parmesan cheese, grated
Kosher salt and pepper to taste

Garnish:

1-2 oz prosciutto, cooked in a pan until crispy
Parmesan cheese

Risotto Directions:

1. Preheat the oven to 400 degrees F. Place the diced butternut squash in a single layer on a large roasting pan. Drizzle with 2 tablespoons of olive oil. Sprinkle the squash with Kosher salt and pepper and roast for about 20-25 minutes or until fork tender. Stir and toss the squash halfway through the roasting process. Remove half of the squash and puree with a small food processor or immersion hand blender. Reserve the other half as cubes to be added to the finished risotto.

2. In a large Dutch oven over medium-high heat, sauté the onions and garlic in a blend of 2 tablespoons of butter and 2 tablespoons of olive oil until translucent. Add the arborio rice and stir until coated. Then, add the white wine and continue to stir until it is fully absorbed.

3. Meanwhile, in a separate soup pot, bring the broth to a simmer and separate one cup of broth into a separate bowl or measuring cup. Add the saffron to the reserved broth to infuse flavor to the broth. Set aside.

4. Once the wine is absorbed into the rice, slowly add 1-2 ladles of broth to the pot of rice, starting with the saffron-infused broth; bring to a low simmer. Keep simmering and slowly add ladles of broth (one ladle at a time). Stir continuously, until the broth becomes absorbed.

5. While the risotto cooks, prepare the crispy prosciutto. In a large skillet or braiser, heat a tablespoon of olive oil and cook the prosciutto until crispy. Remove the prosciutto once crispy and set aside on a paper towel-lined plate.

6. Continue cooking the risotto. Season with Kosher salt and pepper while stirring and adding the broth. Taste test the risotto often to ensure adequate amounts of salt and pepper are used, according to your taste. When the risotto is al dente, add 1 more ladle of the broth, stir, and turn the heat down to low.

7. Add the roasted, pureed squash and stir. Then, add the cubes of roasted squash. For a silky finish, stir in the remaining 2 tablespoons of butter and 1/2 cup of Parmesan cheese.

8. Serve hot. Garnish with the crispy prosciutto.

Beer Cheese Soup with Crispy Bacon, Green Onions, and Dark Rye Croutons

Delightful fall flavors are brought forward in this tangy, roux-based Beer Cheese Soup! Spicy jalapeño and crisp lager offer brightness alongside the richness of the smoky, sharp cheeses. Homemade dark rye croutons, crispy bacon, and crunchy green onions bring this classic pub food home and into the spotlight!

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Beer Cheese Soup with Crispy Bacon, Green Onions, and Dark Rye Croutons
Serves 6

Ingredients:

1/2 lb thick-cut bacon
2 tablespoons butter, plus 1/3 cup butter
4 cups dark rye bread (such as pumpernickel), cubed into 1" cubes
1 teaspoon dried thyme
1/4 teaspoon garlic salt
1 small yellow onion, finely diced
2 stalks celery, finely chopped
2 cloves garlic, minced
1 red bell pepper
1 small jalapeño, ribs and seeds removed, finely minced
1/3 cup flour
12 oz beer (lager or pilsner)
2 cups chicken stock
1 cup whole milk
1 cup half-and-half
1 teaspoon Dijon mustard
2 teaspoons Worcestershire sauce
6 oz sharp white cheddar cheese
6 oz smoked cheddar cheese
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
Green onion, sliced, for topping

Directions:

1. In a large Dutch oven, cook the bacon over medium-high heat until crispy, about 5-7 minutes. Use tongs to remove bacon, (keeping the drippings in the pot), and place on a paper towel-lined plate. Once cool enough to handle, cut or crumble the bacon into small pieces and set aside.

2. Add the onion, celery, garlic, bell pepper, and jalapeño to the Dutch oven and sauté until the vegetables are tender, about 5-8 minutes. (Depending on the amount of bacon grease left, you may need to add a tablespoon of butter.)

3. Reduce the heat to medium and add the remaining 1/3 cup butter to the vegetables, stirring until melted. Sprinkle in the flour and cook, stirring frequently until the flour mixture begins to turn golden brown, about 5-8 minutes.

4. Add the beer and cook until the mixture is thick and the beer has been incorporated. Slowly add the chicken stock, whole milk, half-and-half, Dijon mustard, and Worcestershire sauce, stirring to combine.

5. Bring the soup to a low simmer and sprinkle in the grated cheeses, 1 cup at a time, stirring constantly until fully melted. Stir in the salt and pepper, adding additional amounts to taste.

6. In a large sauté pan over medium low heat, melt 2 tablespoons butter. Add the cubed pumpernickel bread and sprinkle with the thyme and garlic salt. Toss occasionally until croutons are warm and toasted. Remove from heat and set aside.

7. Ladle the beer cheese soup into bowls and top with bacon, pumpernickel croutons, and sliced green onions. Dig in!

Easy-Cheesy Calzones

Perfectly portable and easy to assemble, calzones are a fun variation on a classic pizza night. Savory sautéed onions, mushrooms, and peppers are nestled alongside fresh ricotta and mozzarella, then folded inside a pillowy dough. These pockets are served alongside a simple, piquant homemade red sauce. Buon appetito!

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Easy-Cheesy Calzones
Makes 4 calzones

Red Sauce Ingredients:
1 can (28 oz) whole tomatoes
4 cloves garlic
1/2 teaspoon Kosher salt
1/2 teaspoon sugar
1/2 teaspoon balsamic vinegar

Filling Ingredients:
1 tablespoon olive oil
1/2 small yellow onion, diced
3 cloves garlic, minced
1 cup crimini mushrooms, sliced
1/2 green bell pepper, diced
1/2 teaspoon Kosher salt1
/4 teaspoon black pepper
1/2 cup whole milk ricotta
1-1/4 cups whole milk mozzarella cheese, grated

Dough Ingredients:
1-1/2 cups warm water (110°F)
1 packet of fast-acting yeast
3.5 - 4 cups all-purpose flour
1 teaspoon sugar
1 teaspoon Kosher salt
2 tablespoons olive oil
1 tablespoons cornmeal, (for sprinkling)
1 egg, whisked (for the egg wash)
Grated parmesan, for garnish
Basil, for garnish

Directions:

1. Make the sauce. In a blender or food processor, combine all of the ingredients together and blend until smooth. Set aside until ready to ladle the sauce in a thin layer directly onto the calzone dough.

2. Cook the filling. In a large sauté pan over medium heat, heat the olive oil. Add the onion and garlic and cook until fragrant, or for about 2 minutes. Add the mushrooms, bell peppers, Kosher salt, and pepper. Cook until all of the ingredients are soft and aromatic, about 10-15 minutes. Remove from the heat and set aside until ready to assemble the calzones.

3. Prepare the dough. Measure and heat the water to 110°F. Sprinkle the yeast on top. Allow the yeast to stand undisturbed for a few minutes. It's ready to use when it looks slightly foamy on top.

4. While the yeast is dissolving and activating, whisk 3.5 cups of the flour, salt, and sugar together in a large bowl.

5. Add the olive oil to the yeast and water. Pour into the flour mixture. Using a large mixing spoon (and then your hands) stir to combine the mixture until a sticky dough forms and all of the ingredients are mixed.

6. Cover the dough with a kitchen towel and let it double in size, about 30 minutes.

7. Transfer the dough to a floured surface and divide it into 4 even pieces. Knead each section of dough individually, adding a little bit of the remaining flour to the dough and the working surface as needed until the dough balls are smooth, and not too sticky. Place the dough balls under a kitchen towel and let them rest for another 15 minutes.

8. Preheat the oven to 450°F. Prepare a parchment-lined baking sheet with a generous sprinkle of cornmeal (this will help prevent the calzones from sticking).

9. Select one ball of dough and place it on a lightly floured surface. With floured hands, begin to flatten the ball into a round disc, about 8" in diameter, starting from the center and working out to form the crust.

10. Assemble the calzones! Once the dough is formed, spoon about 2 tablespoons of the red sauce on one side, leaving 1" open on the edge. Next, add the sautéed vegetables and cheeses over the red sauce. (Remember to avoid overloading the fillings -- this could make your calzones burst during baking.) Brush the edges with a small amount of water, and then fold the dough over the filling to create a semi-circle. Press the edges with your fingers to seal, then crimp the edges with your fingers to secure.

11. Repeat this process with the remaining dough balls to create 4 individual calzones. Place the calzones on two parchment-lined baking sheets and brush with an egg wash. Use a sharp knife or sharp kitchen shears to slice 3 vent holes in the top of each calzone to allow steam to release. Bake for 15-18 minutes or until the calzones are cooked through and the crust is golden brown.

12. Sprinkle with parmesan and basil and serve with the remaining red sauce for dipping.

Butternut Squash Pancakes with Cinnamon Apple Compote

Next week it will be official -- FALL is upon us! Celebrate the changing seasons this weekend with butternut squash pancakes. Warming spices and seasonal squash kick these pancakes up a notch. Plus, when topped with our cinnamon apple compote, you'll be happily welcoming all of the season’s flavors.

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Butternut Squash Pancakes with Cinnamon Apple Compote
Makes 12-15 pancakes

Butternut Squash Pancake Ingredients:
1 large butternut squash
4 tablespoons unsalted butter, melted
2 cups buttermilk
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon freshly grated ginger
2 cups all purpose flour
1/4 cup dark brown sugar
1-1/2 teaspoons baking powder
1-1/2 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
4-6 tablespoons unsalted butter, for cooking pancakes

Cinnamon Apple Compote Ingredients:
2 Honeycrisp, Gala, or Fuji apples, peeled, cored and cut into thin slices
2 tablespoons butter
1/2 teaspoon vanilla extract
1/2 cup dark brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Pancake Toppings: Maple syrup, Butter, Pecans

Directions:

1. Roast the squash. Preheat the oven to 400°F. Rinse and dry the butternut squash. Use a knife to slice 1" holes through the tough skin all the way around the butternut squash. Place the whole squash on a rimmed baking sheet and bake in the preheated oven for 1 hour. Allow the squash to cool, then slice in half lengthwise and scrape out the seeds. Use a large spoon to remove the now tender flesh. Transfer to a food processor and puree until smooth and creamy. TIP: Add a teaspoon of water at a time to help blend the squash, if needed. Strain through a fine mesh strainer lined with a coffee filter or cheesecloth if the squash contains too much liquid.

2. Prep the pancakes. In a large bowl, whisk together 1 cup of the squash puree, melted butter, buttermilk, eggs, vanilla, and fresh ginger.

3. In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

4. Slowly add the dry ingredients to the wet ingredients, whisking together until just combined. Do not over whisk. Let the batter rest for 15 minutes.

5. Make the compote. While the batter rests, prepare the apple compote. In a medium saucepan over medium heat, combine all of the cinnamon apple compote ingredients. Stir and cook until apples are tender, about 12-15 minutes. Apples should be soft but still retaining their shape. And, the juices should have thickened. Remove from heat and set aside.

6. Cook the pancakes. Preheat a griddle or nonstick pan over medium heat. Melt 1 tablespoon of butter on the surface and scoop 1/4 cup of batter onto the hot, buttered skillet. Cook each pancake until the edges begin to brown and the surface begins to display bubbles. Flip the pancake and continue cooking until cooked all the way through. Continue with the remaining butter and batter. Makes about 12-15 pancakes.

7. Serve the butternut squash pancakes with the apple compote and top with maple syrup, butter, and pecans.

White Bean Andouille Chili

Soup season is starting! When the seasons begin to change, we love marking the moment with a hearty bowl of chili! This recipe is filled with a smoky flavors, thanks to the andouille sausage, and the beans make it extra filling and nutritious. Load on your favorite toppings and enjoy!

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White Bean Andouille Chili
Serves 8-10

Ingredients:
14 ounces andouille sausage, halved and sliced
1 tablespoon olive oil
1 large onion, diced
1 jalapeño pepper, diced
3 stalks celery, diced
1 red pepper, diced
4 cloves garlic, minced
1 can (28 oz) fire-roasted crushed tomatoes
4 cups chicken broth
3 cans (15 oz. ea.) white beans
2 bay leaves
1/2 tablespoon cumin
1/2 tablespoon paprika
1 tablespoon chili powder
1 teaspoon Kosher salt
1/2 teaspoon black pepper

Garnish options: Shredded cheese, sour cream, scallions, hot sauce

Directions:

1. Sauté andouille sausage in a large Dutch oven until browned on all sides. Add a few tablespoons of water while cooking, if needed to keep from burning. Once the sausage has browned, remove the slices from the pot.

2. Sauté jalapeño, celery, and pepper in the leftover sausage oil, add a tablespoon or two of olive oil, as needed. Cook and stir until the onions begin to soften. Add the garlic, and cook for 2 more minutes.

3. Add the fire-roasted tomatoes, chicken broth, beans, bay leaves, and spices (cumin, paprika, chili powder, Kosher salt, and black pepper) and bring to a simmer. Stir the chili occasionally, as needed. Simmer until the flavors meld together, about 30-40 minutes. Add the sausage back to the pot, stir, and serve piping hot.

4. Serve with an array of garnishes!

Roasted Kielbasa with Red Cabbage, Onions and Potatoes

When weeknight meal preparation gets pinched, assemble this sheet pan for a fast, flavorful, fall dinner! The combination of savory elements are delicious together and create a flavor-filled, satisfying experience. Serve with a generous dollop of whole grain mustard for dipping.

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Roasted Kielbasa with Red Cabbage, Onions and Potatoes
Serves 4

Ingredients:
1 (14 oz) link of kielbasa, cut in half lengthwise, then into 3" pieces
1/2 small, red cabbage, cut into 1/2-inch thick wedge slices
1/2 sweet onion, sliced pole to pole
1 pound small potatoes, halved
1/4 cup olive oil
1 teaspoon Kosher salt
1 teaspoon black pepper
1/4 teaspoon garlic powder
5-6 stems fresh thyme

Directions:

1. Preheat the oven to 400°F. Prepare two half-sheet pans by lining with parchment paper. Use two sheet pans so that the food can be well spread out in a single layer and roasted instead of steamed.

2. Place cabbage wedges carefully as intact wedges spaced out on the two prepared sheet pans. Drizzle each wedge with a little olive oil and a pinch of Kosher salt and pepper.

3. Gently toss onions and potatoes with the olive oil, salt, pepper, thyme, and garlic powder. Stir until well-coated and then place the potatoes, cut-side down on the two sheet pans spaced out in a single layer. Add the onions around the potatoes and cabbage. Then place the pieces of kielbasa and the thyme sprigs around the pan.

4. Roast for 30 minutes, then carefully flip the sausages and potatoes. Roast for another 5-10 minutes, or until the kielbasa begins to brown at the edges and the vegetables are cooked to your desired tenderness preference.

5. Transfer the roasted collage to plates and enjoy!

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.