Brown Sugar, Chili-Rubbed Ribeye Steaks with Herb Butter

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

---

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

Ingredients:

2 ribeye steaks

Brown Sugar + Chili Steak Rub Ingredients:

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

Herb Butter Ingredients:

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

Directions:

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

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

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

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

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

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

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

8. After the steak rests, serve and enjoy!

Burgers with a Bacon and Onion Whiskey Sauce

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

---

Burgers with a Bacon and Onion Whiskey Sauce
Makes 4 burgers

Burger Ingredients:

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

Bacon and Onion Whiskey Sauce:

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

Burger Fixings:

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

Directions:

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

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

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

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

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

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

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

Greek Orzo Salad

This hearty salad is packed with plenty of goodness! A generous helping of farm-fresh, finely diced veggies along with nutty orzo create a delicious melange of wonderful flavors. Tossed with a lemony-garlic vinaigrette, and topped with fresh herbs and crispy, salty halloumi cheese, this nourishing salad comes together in a snap!

---

Greek Orzo Salad
Makes 8-10 servings

Salad Ingredients:

1 teaspoon salt
16 oz orzo
16 oz grape tomatoes, halved
1 cup pitted Kalamata olives, halved
1 English cucumber, quartered and diced
3-5 mini red bell peppers, diced
3-5 mini orange bell peppers, diced
1/2 red onion, finely diced
1/4 cup fresh mint, chopped
1/4 cup fresh dill weed, chopped

Halloumi Ingredients:

8 oz halloumi cheese, drained, and cut into 1/4" slices
1 tablespoon canola oil

Vinaigrette Ingredients:

1 teaspoon dried oregano
3 cloves garlic, crushed
1/2 cup olive oil
1/4 cup fresh lemon juice
1/4 cup red wine vinegar
1 teaspoon honey
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper

Directions:

1. In a large pot, boil water. Once boiling, add salt and the orzo. Cook for 5-7 minutes, or until the orzo is al dente. Drain the orzo with a colander and run it under cool water to stop the cooking process. Set aside.

2. Wash the vegetables, pat dry. Cut the tomatoes and olives into halves. Chop the cucumber, peppers, and onion into a fine dice. Coarsely mince the herbs. Place all in a large bowl.

3. Mix all of the vinaigrette ingredients together in a deep measuring cup, jar, or bowl. Whisk vigorously until well-combined.

4. Dry the halloumi cheese with paper towels. Add the canola oil to a skillet over medium-high heat, and allow to warm until the oil is hot. Pan fry the halloumi, turning with tongsuntil both sides are nicely golden brown -- about 1-2 minutes per side. Remove from the panand cut into 1" pieces.

5. Add the cooked orzo to the vegetables, drizzle with the vinaigrette and toss until the ingredients are well-coated. Add additional salt and pepper to taste. Top the orzo salad with the fried halloumi pieces. Eat immediately.

Temaki Sushi Hand Rolls

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

---

Temaki Sushi Hand Rolls
Makes 8 pieces

Sushi Rice Ingredients:

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

Temaki Roll Ingredients:

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

Serve With:

soy sauce

Directions:

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

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

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

4. Cut the nori sheets in half.

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

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

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

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

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

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

11. Serve temaki sushi with soy sauce. Enjoy!

Cherry Almond Tea Cakes

Warm, nutty almond flavors pair with sweet-tart cherries in these delightful little tea cakes, that are sure to please everyone at your next spring gathering. If you’re looking for a sweet treat that’s easy to prepare, (and even easier to eat), look no further than these tasty, petite cakes!

---

Cherry Almond Tea Cakes
Makes about 16 tea cakes

Ingredients:

2 cups all-purpose flour
1/4 cup packed brown sugar
1/4 cup granulated 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 cherries, stemmed, pitted, and halved (enough to fill one cup)
4 oz chilled almond paste, finely chopped
1/2 cup whole milk
1/2 cup whole Greek yogurt
2 eggs
1 teaspoon almond extract
1/4 cup sliced almonds (optional, for topping)
Coarse sugar such as pearl sugar or sugar in the raw (optional, for topping)

Directions:

1. Preheat the oven to 425 degrees F.

2. Measure and mix all of the dry ingredients together (flour, sugars, baking powder, baking soda, and salt) in a large bowl. In 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. Add the grated butter to the flour mixture in the food processor and pulse a few times until a coarse crumb results.4. Transfer the butter-flour mix to a large mixing bowl. Add the cherries and chopped almond paste to the dry mixture, and gently fold until evenly distributed.

5. In a medium bowl, whisk the wet ingredients (milk, Greek yogurt, egg, and almond extract) until well combined.

6. Add the liquid mixture all at once to the dry ingredients. Mix using a folding motion with a large spatula until a thick batter is created.

7. Evenly distribute the batter into a greased mini scone, bundtlette, or cakelet pan. If using a scone pan, brush tops with the remaining egg (whisked) and top with the sliced almonds and coarse sugar before baking. Bake for 13-15 minutes or until the edges begin to turn a golden brown, and a knife inserted in the center comes out cleanly.

8. Remove the tea cakes from the oven and let them sit for a few minutes before removing them from the pan. Enjoy with tea or coffee while still slightly warm.

Notes:

Tea cakes may be stored for 1-2 days (though best when fresh), or wrapped in an airtight container in the freezer for 2-3 months.

If desired, the batter may be prepared and stored in the refrigerator overnight, and freshly baked in the morning.

Chilled Zabaglione with Strawberries

A rich, creamy dessert, Zabaglione (also known as Zabaione) is a simple Italian custard made with egg yolks, sugar, and sweet Marsala wine. Using a double boiler on the stovetop, the custard whisks together quickly. Serve the custard warm. Or, fold with whipping cream, chill, and serve with sliced strawberries like our recipe below!

---

Chilled Zabaglione with Strawberries
Serves 4

Ingredients:

1 cup strawberries, sliced
1 tablespoon sugar for the strawberries
6 large egg yolks
1/3 cup white sugar
1/2 cup sweet Marsala wine
1/4 teaspoon vanilla extract
1 cup heavy cream, whipped
4 teaspoons sugar, for brûléeing, if desired
4 strawberries, stems on and sliced from the bottom, for garnish

Directions:

1. Wash, hull, and slice the strawberries. Sprinkle with 1 tablespoon of sugar, and toss together. Spoon or place half of the strawberries into 4 glass serving bowls or glasses.

2. Prepare the Zabaglione. In a double boiler, or a metal bowl over a saucepan of simmering water, add 6 large egg yolks, 1/3 cup sugar, 1/2 cup sweet Marsala wine, and 1/4 teaspoon vanilla extract.

3. Whisk the mixture constantly while heating until the mixture thickens into a frothy, light yellow foam, and begins to thicken into a custard. Keep whisking constantly! As the egg yolks heat, the texture will form - stay patient. The custard, when drizzled from the whisk, should be able to hold its shape as a thick ribbon.

4. Once the custard has thickened and doubled or tripled in volume, remove from the heat and let cool for 15-20 minutes.

5. While the custard cools, whip the heavy cream until extra stiff peaks form.

6. Fold the whipped cream into the cooled custard. Spoon some custard into four dessert bowls or glasses. Add the remaining strawberries along the sides of the glass, and cover by spooning more custard. Cover each dish, and chill for 1 hour.

7. If, desired, add a teaspoon of sugar to the top of each of the custard cups. Use a culinary torch and brûlée the sugar using a culinary torch until just golden brown. Use a light touch with the flame -- sugar can burn quickly!

8. Top each dessert with a festively cut strawberry and enjoy!

Spring White Bean Soup with Mushrooms, Asparagus and Fried Shallots

Fresh, springtime vegetables and creamy white beans bathe in an umami-packed broth, making this vegetarian soup both savory and satisfying. Roasted herbs and mushrooms add depth, while the crispy shallot topping introduces a delightfully subtle crunch.

---

Spring White Bean Soup with Mushrooms, Asparagus and Fried Shallots
Serves 8

Ingredients:

8 oz shiitake mushrooms
6 oz cremini mushrooms
2 oz oyster mushrooms
2 tablespoons olive oil
2 teaspoon salt, divided
1 teaspoon freshly cracked black pepper
1 large or 2 small leeks
1 tablespoon unsalted butter
3 cloves garlic, minced
8 cups vegetable stock
1 Parmesan cheese rind
2 bay leaves
1 rosemary sprig
2 cans (15.5 oz each) cannellini beans
1 cup frozen peas, thawed
6 stalks asparagus, sliced on the bias
1/4 cup canola oil
5 shallots, finely sliced into ringswith a mandoline
Additional salt and pepper to taste

Directions:

1. Preheat the oven to 425 degrees F.

2. Toss the shiitake, cremini, and oyster mushrooms in olive oil, sprinkle with 1 teaspoon salt, and spread the mushrooms evenly on a rimmed baking sheet. Roast for 25-30 minutes, stirring halfway through, until the mushrooms have fully wilted, golden, and becoming sticky on the edges.

3. Clean the leek by cutting off the root and the greens. Chop the leek and place the leek pieces in a bowl filled with cold water. Using your hands, agitate the leeks to remove any dirt or sand hiding in the layers. Remove the leeks with a slotted spoon, and pat dry. Discard the dirty water.

4. In a large Dutch oven over medium low heat, melt the butter and cook the leek and the minced garlic, stirring occasionally until the leek is tender, 5-8 minutes. Remove the mushrooms from the oven. Add the mushrooms, vegetable stock, Parmesan rind, bay leaves, rosemary sprig, and remaining salt, and the pepper. Cover and increase the heat to high, boiling for 3-5 minutes until flavors are incorporated.

5. Add the cannellini beans, peas, and asparagus to the pot, and simmer over low heat for 5-10 minutes, or until the asparagus is tender. Remove and discard the Parmesan rind, bay leaves, and rosemary sprig.

6. While the soup simmers, cook the shallots in a shallow skillet. Heat the canola oil in the skillet over medium-high heat. Once hot, add the rings of shallot. Fry for 3-5 minutes, or until the shallots are just golden brown and starting to become crispy. (They will continue to brown after being removed from the the oil). Remove with a slotted spoon, place on a paper towel-lined plate, and sprinkle with salt.

7. Ladle the soupinto bowls, top with the crispy shallots. Add salt and pepper to taste.

Savory Crepes

These luxurious, savory crepes are an impressive, yet deceptively easy, brunch entree. For an organized morning, prepare the batter the night before, then dazzle family and friends with a quick swirl of the pan, a few minutes of cooking time, and a tasty, savory filling.

---

Savory Crepes
Makes about 12 crepes

Crepe Ingredients:

3 eggs
1-1/2 cups whole milk
1/4 teaspoon Kosher salt
4 tablespoons butter, melted
1-1/2 cups all-purpose flour

Filling Ingredients:

8 ounces Gruyère cheese, finely shredded
12 slices thinly sliced ham or prosciutto
4 ounces arugula
Dijon mustard
chives, minced for garnish

Directions:

1. Prep the crepe batter. In a food processor, blender, or using a bowl and whisk, mix the eggs, milk, and salt together, blending thoroughly. Slowly add the melted butter and blend again. Add the flour to the mixture, and mix until just combined; do not over mix. Let the batter rest covered in the refrigerator for a minimum of 2 hours, or up to two days to allow the gluten in the flour to relax. This resting step will help deliver smoother, paper-thin crepes!

2. Prepare the filling. Finely shred the Gruyèrecheese. Mince the chives. Wash the arugula, and have ready the thinly sliced ham. When it’s time to make the crepes, the final assembly will happen quickly.

3. Make the crepes! When ready to make the crepes, heat a crepe pan, or nonstick skillet, over medium heat. Swipe the cooking surface with an oil-soaked paper towel. Pour 1/3 cup of batter onto the heated skillet and immediately swirl the batter to coat the bottom surface. (Use more or less batter depending on the pan and size of crepes being made). The batter will quickly set, and the top will become dry-looking. Loosen the edges of the crepe and check the bottom for light golden brown marks -- about 1-2 minutes. Flip the crepe and cook the other side for about 30 seconds. Remove the finished crepe from the pan and place on a waiting dinner plate. Crepes may be stacked as they are removed from the hot pan.

4. Assemble the crepes. Place a cooked crepe back in the warm pan and sprinkle with cheese and let the cheese melt. Layer a piece of ham, swipe on a thin layer of Dijon mustard, and remove from the heat. Add a light layer of arugula, fold in half, then in half again. Garnish with chives, and enjoy immediately!

Glazed Strawberry Bundt Cake

This strawberry bundt cake is moist and bursting with fresh strawberry flavor! The glaze, made pink and flavorful with freeze-dried strawberries, is both sweet and tart all at once. Serve with whipped cream and freshly sliced strawberries for a wonderful taste of spring in each bite.

---

Glazed Strawberry Bundt Cake
Makes one cake - Serves 10 - 12

CAKE INGREDIENTS:

10 fresh large strawberries, pureed until smooth
1-1/2 cups granulated sugar
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
1 cup (2 sticks) unsalted butter
4 large eggs
1-1/2 teaspoons vanilla extract
1 cup sour cream
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon Kosher salt

GLAZE INGREDIENTS:

2 cups powdered sugar
3 tablespoons whole milk
1 cup of freeze-dried strawberries, blended into a powder and the seeds sifted out

TOPPINGS:

1 cup strawberries, stems removed and sliced
2 tablespoons granulated sugar
Whipped cream, if desired

WHIPPED CREAM INGREDIENTS:

1 cup cold heavy whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract

Directions:

1. Preheat the oven to 350 degrees F. Grease and flour a 12-cup bundt pan, tapping out any excess flour as needed. (Or, for an easy solution, spray with a baking spray that has flour included.)

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

3. Reduce the speed to low and slowly add the eggs, lemon juice, vanilla extract, sour cream, and pureed strawberries and mix until all of the ingredients are fully combined.

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

5. Pour the cake batter into the prepared bundt pan, using a spatula to smooth the top surface. Bake for 55-60 minutes or until the cake is golden brown and a toothpick comes out mostly clean when inserted -- displaying only a few soft, lingering crumbs.

6. While the cake bakes, macerate the sliced strawberries in a small bowl by tossing with the sugar. Cover and refrigerate. The sweetened fruit will be ready for use when it’s time to serve the cake.

7. 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.

8. Make the glaze by combining the powdered sugar, whole milk, and sifted powder from the freeze-dried strawberries in a medium bowl and whisk until smooth. Drizzle the glaze over the cake using a whisk and let stand for about 15 minutes to allow the glaze to set.

9. Make the whipped cream topping. Using a stand mixer and chilled bowl, whip the cream, powdered sugar, and vanilla extract together until stiff peaks form.

10. Slice and serve the cake with the fresh strawberries and whipped cream.

Baked Salmon and Golden Potatoes with Fresh Pesto

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

---

Baked Salmon and Golden Potatoes with Fresh Pesto
Serves 4

Pesto Ingredients:

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

Ingredients:

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

Garnishes:

1 tablespoon toasted pine nuts
fresh basil leaves
lemon wedges

Directions:

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

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

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

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

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

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

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

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

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

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

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

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

Roasted Rack of Lamb with Garlic and Herbs

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

---

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

Ingredients:

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

Directions:

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

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

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

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

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

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

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

Classic Potato and Caramelized Onion, Gruyère Gratin

Experience this classic potato presentation -- thinly sliced potatoes layered with a distinctive Mornay sauce (a Béchamel sauce with Gruyère cheese added). The addition of savory, caramelized onions and fresh thyme infuses comforting flavors into every bite.

---

Classic Potato and Caramelized Onion, Gruyère Gratin
Serves 6 - 8

Ingredients:

2 tablespoons butter
2 medium sweet onions, sliced pole to pole
1 teaspoon fresh thyme leaves
2 lbs Russet potatoes (about 2-3 medium to large potatoes), washed, peeled, and thinly sliced with a mandoline
3 cloves garlic, minced

Mornay Sauce Ingredients:

4 tablespoons butter
1/4 cup all-purpose flour
3 cups whole milk
1-1/2 teaspoons Kosher salt
1/4 teaspoon black pepper
2 cup grated Gruyère, 1/4 cup reserved for topping the gratin

Directions:

1. Prepare the caramelized onions. In a large skillet or sauté pan, melt 2 tablespoons of butter and sauté the sliced onions over medium heat. Once the onions start sweating, turn the heat down to medium-low. Stir the onions occasionally, as needed. Allow them to cook slowly for 35-45 minutes until a deep brown color is formed and they become fully caramelized. Add the garlic and cook for another 2-3 minutes. Add the thyme leaves and stir allowing the fragrance to bloom.

2. While the onions cook, prep the potatoes. Use a sharp peeler to peel the potatoes. Rinse off, then slice into 1/8” thick slices using a handheld mandoline.

3. Preheat the oven to 400 degrees F.

4. Prepare the roux. In a separate, smaller saucepan, heat the remaining 4 tablespoons of butter. Once the butter has melted, add the flour and whisk continuously until the mixture is completely smooth, as it cooks for about 1 - 2 minutes. This process removes the raw flour flavor and helps create a silky sauce.

5. Create a Béchamel sauce by very slowly pouring milk into the roux. Continue whisking the mixture until the sauce is smooth. Add in the salt and pepper and continue whisking over medium-low heat for 3-5 minutes or until the sauce thickens and becomes very creamy.

6. Remove from heat and transform the sauce into a Mornay sauce by slowly adding in the shredded Gruyère cheese. Whisk until the sauce is smooth, and the cheese is well incorporated. The sauce will continue to thicken while maintaining its creamy texture.

7. Layer the gratin. Butter the bottom and sides of a large baking dish and lay a single layer of potatoes, then a layer of caramelized onions. Pour some of the sauce over the potatoes and continue to layer the potatoes, onions, and sauce to form additional layers. Repeat this step until all of the potatoes are used (or until the layers reach within 1/2” from the top of the dish).

8. Top the final layer of potatoes with the remaining onions, then sauce, and finally sprinkle with the reserved 1/4 cup of cheese.

9. Cover the gratin with a tight-fitting lid or foil and bake for 60 minutes. Remove the lid or foil, and continue to bake for another 10 minutes, or until the top turns golden brown and the gratin is hot and bubbling.

10. Garnish with additional fresh stems of thyme, and serve while hot.

Celery, Fennel, & Farro Salad with Pecans, Raisins, & Gorgonzola

Nutty farro and oh-so-thinly sliced celery and fennel are coated in a tangy Dijon dressing in this warm and hearty salad. Punchy, earthy Gorgonzola, sweet raisins, and toasted pecans add depth and flavor making this meal a delicious choice for any lunch or dinner!

---

Celery, Fennel, & Farro Salad with Pecans, Raisins, & Gorgonzola
Serves 4

Salad Ingredients:

4 cups chicken stock
1 cup uncooked farro
3 stalks celery, plus leafy tops chopped and saved
1 small fennel bulb
1/2 cup halved pecans
1/4 cup raisins3 oz Gorgonzola
1/4 cup fresh parsley, chopped
2 tablespoons fresh mint, choppedDressing

Ingredients:

1/3 cup olive oil
2 teaspoons Dijon mustard
2 tablespoons fresh lemon juice
1/2 tablespoon balsamic vinegar
1 garlic clove, minced
1/2 shallot, finely diced
1/4 teaspoon Kosher salt
1/4 teaspoon freshly cracked pepper

Directions:

1. Bring the vegetable stock to a boil in a medium saucepan over medium-high heat. Add the farro and stir. Boil for 5 minutes. Stir often so that the farro does not stick to the pan. Cover and reduce the heat to low, and simmer.Continue to stir frequently until the farro is tender and the stock has been absorbed, about 60 minutes. Remove the farro from the heat, drain any excess liquid, and let it stand, covered, until ready to serve.

2. Thinly slice the celery and fennel with a mandoline.

3. Toast the pecans over medium-low heat in a dry skillet, roughly 2-3 minutes. Watch closely to ensure they don’t burn. Coarsely chop.

4. In a wide-mouthed jar, whisk together the dressing ingredients until emulsified.

5. Combine the cooked farro, celery, celery tops, fennel, pecans, raisins, Gorgonzola, parsley, and mint in a large serving bowl. Drizzle with the dressing and toss until coated. Enjoy immediately.

Carrot Cake with Cream Cheese Frosting

Treat yourself to this goodie-packed, flavor-filled, carrot cake topped with a decadent cream cheese frosting! The cake is moist and filled with comforting spices and complementary flavors. The shredded carrots and crushed pineapple lend a sweet flavor while the pecans and coconut add lovely depth and texture.

---

Carrot Cake with Cream Cheese Frosting
Serves 12

Cake Ingredients:

3 cups finely shredded carrots (about 4 carrots)
3 cups all-purpose flour
2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
4 eggs, beaten
1/2 cup granulated sugar
1-1/4 cups brown sugar, packed
1/4 cup sour cream
1/4 cup unsweetened applesauce
3/4 cup crushed pineapple, drained
1 teaspoon vanilla extract
1 cup vegetable oil1 cup finely chopped pecans
1 cup shredded sweetened coconut

Cream Cheese Frosting:

1-1/2 packs of cream cheese (12 oz), room temperature
1 cup butter, room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
1/4 teaspoon salt

Directions:

1. Preheat the oven to 350 degrees F.

2. Prepare three round 8-inch cake pans by spraying with baking spray, lining with a parchment round, then spraying again for foolproof removal once baked.

3. Finely grate the carrots using a food processor or a handheld grater. If using a food processor, grate the carrots, then pulse a few more times to make an extra fine texture. Don’t over pulse -- the carrots could turn into juice!

4. In a mixing bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.

5. In a separate mixing bowl, whisk together the eggs with the sugar, brown sugar, sour cream, applesauce, crushed pineapple, vanilla extract, and oil. Whisk until fully combined and fluffy. Add in the grated carrots and stir until well-mixed.

6. Combine the dry ingredients with the wet ingredients and mix until just combined. Don't over mix: this will create a too dense cake. Gently fold in the chopped pecans and shredded coconut.

7. Evenly pour the cake batter into the three prepared pans.

8. Bake for 25-28 minutes or, until a wooden toothpick pierced in the center comes out clean.

9. Allow the cakes to cool in the pans on a wire cooling rack for 15-20 minutes, then carefully remove the cakes from the pans, and continue to cool on the wire cooling rack. Allow the cakes to cool completely before frosting.

10. While the cakes are baking and cooling, prepare the frosting. Using a stand mixer or hand mixer, beat the room temperature cream cheese and butter together for about 2-3 minutes until it’s very smooth.

11. Add in the vanilla extract, salt, and powdered sugar. Continue mixing until the frosting is fluffy and reaches the desired texture for frosting. For a stiffer frosting, continue adding powdered sugar in 2 tablespoon increments until the desired consistency is reached.

12. Frost and stack the cooled cakes with frosting using a frosting knife. Add toasted coconut on the sides, if desired.

13. Store the cake in an airtight container in the refrigerator, and enjoy within 2 days.

Creamy One Pot Lemon Pasta

This is a keeper of a recipe for its ease and fabulous flavor! The creamy, rich pasta is punctuated by bright lemon flavors that everyone will love! Made all in one pot, this dish is perfect for a quick (but very satisfying) weeknight dinner. Serve with a side of roasted baby broccoli for a rounded out menu!

---

Creamy One Pot Lemon Pasta
Serves 2 - 4

Ingredients:

2 tablespoons butter
2 tablespoons olive oil
1/4 cup shallot, finely minced
3 cloves garlic, thinly sliced
1/4 teaspoon crushed red pepper
1/4 cup white wine
1-1/2 cups chicken broth
1 cup half-and-half, warmed in the microwave, or stovetop to room temperature
8 ounces angel hair pasta
1/4 cup finely grated Parmesan cheese
Salt and pepper, to taste
Basil leaves, julienne cut for garnish
Lemon zest, for garnish
2 tablespoons lemon juice
1/2 cup Panko breadcrumbs toasted in a skillet with
2 tablespoons butter until golden brown, for garnish

Directions:

1. In a large braiser, cook the shallot in the butter and olive oil. Once the shallot is translucent, add the sliced garlic and crushed red pepper flakes and cook until nicely fragrant.

2. Add the white wine and simmer until the wine is reduced and absorbed.

3. Add the chicken broth and half-and-half, and bring to a simmer.

4. Add the angel hair pasta stirring often while simmering until the pasta is cooked al dente -- about 4-5 minutes.

5. Remove from the heat and stir in the Parmesan cheese and lemon juice. Stir with tongs until the pasta is well-coated, and the sauce is slightly thickened. Taste, and season with Kosher salt and pepper.

TIP: Serve with a side of roasted broccolini, if desired. To make the broccolini, toss the broccolini with olive oil and season with Kosher salt and pepper. Roast spread out in a single layer on a sheet pan at 425 degrees F for 12-15 minutes or until crisp tender.

6. Garnish with toasted Panko bread crumbs, basil shreds, and lemon zest.

Thin Crust Pizza with Fresh Mozzarella, Chicken Sausage, Red Onion & Basil

Pizza is loved by everyone for a reason -- it’s so tasty! Try our recipe for an overnight pizza dough for the ultimate crispy, yet chewy thin-crust pizza experience. Practice patience as the dough rests, then enjoy how easily the final pizzas come together. Enjoy your handcrafted pizzas with our suggested toppings, or experiment with your own. It's a pizza party!

---

Thin Crust Pizza with Fresh Mozzarella, Chicken Sausage, Red Onion & Basil
Makes three 10-12" pizzas

Dough Ingredients:

1-1/2 cups warm water - 110 degrees F
1 packet of active dry yeast
1 teaspoon sugar
3-1/2 - 4 cups all-purpose flour
1 teaspoon Kosher salt
2 tablespoons olive oil

Sauce Ingredients:

1 can (14.5 oz) whole San Marzano tomatoes
1 clove garlic
1/2 teaspoon Kosher salt
1/2 teaspoon sugar
1/4 teaspoon balsamic vinegar

Topping Ingredients:

Shredded Parmesan cheese
Fresh mozzarella, sliced
Spicy Italian chicken sausage, sliced
Red onion, thinly sliced
Basil, chiffonade cut as garnish

Directions:

1. Measure and heat the water to 110 degrees F. Add the water to the bowl of a stand mixer and add the sugar. Sprinkle the yeast on top. . Allow the yeast to stand undisturbed for a few minutes. It's ready to use when when it looks slightly foamy on top.

2. While the yeast is dissolving and activating, measure out the olive oil, salt, and flour.

3. Add the olive oil and salt to the yeast and water. Add one cup of the flour and mix on low for two minutes. Slowly, add 3 cups of flour and mix until a dough ball forms. Remove the dough from the mixer and knead a few times on a flour-dusted work surface. Form the dough into a ball.

4. Place the dough in a bowl coated with olive oil, and cover the dough ball with a kitchen towel. Let it double in size -- about 30 minutes.

5. Transfer the dough to a floured surface and divide it into three even pieces. Knead each section of dough individually, adding a little bit of additional flour to the dough and the working surface, as needed, until each dough ball is smooth, and not too sticky. Dust the dough balls with more flour, and place on a large plate under plastic wrap. Let the dough balls rest overnight in the refrigerator.

6. After the dough rests overnight, remove the plate from the fridge, and let the dough come to room temperature -- about two hours.

7. Place a pizza stone or baking steel on the middle oven rack and preheat the oven to 475-500 degrees F. Preheating the oven will ensure that the stone will be hot and ready when it's time for the pizzas to bake. A hot, preheated pizza stone produces a crispy bottom crust.

8. Prepare the sauce. In a blender or food processor, or directly in the tomato can using an immersion hand blender, combine all of the sauce ingredients and blend until smooth.

9. Prepare the pizza toppings. Slice the fresh mozzarella, the chicken sausage, red onions, and basil.

10. Once the oven is preheated, get ready to stretch and assemble the pizzas! Select one ball of dough. With floured hands begin to flatten the ball into a round disc, about 8”- 12" in diameter, starting from the center and working outward to form a round crust. The top of the dough ball will remain on top through this process. Try stretching the dough with the back of your hand, and avoid making holes.

11. Once the dough is formed, place it on a piece of parchment paper placed on top of the pizza peel for easy transferring to the pizza stone once assembled. Spread a thin layer of sauce to within about 1 inch from the edge. Add a layer of shredded parmesan cheese, then a layer of fresh mozzarella cheese. Finish the pizza with sliced chicken sausage and thinly sliced red onions. Avoid overloading the pizza with too many toppings.

12. After adding the toppings, transfer the pizza to the oven using a pizza peel.

13. Bake the pizza until the cheese melts and the crust is golden brown. Remove from the oven. Remember to allow the pizza to cool a little before eating. Garnish with fresh basil and enjoy!

Flourless Chocolate Espresso Cake with Raspberry Sauce and Crème Fraîche

Chocolate lovers unite! This rich, flourless, chocolate cake is enhanced with espresso, and exquisitely served with a sweet-tart raspberry sauce and crème fraîche. Satisfy your sweethearts with this deliciously doable dessert!

---

Flourless Chocolate Espresso Cake with Raspberry Sauce and Crème Fraîche
Serves 8 - 10

Ingredients:

1/2 cup butter
6 oz. 72% dark or semi-sweet chocolate
4 large eggs
1 cup sugar
1 teaspoon vanilla extract
1 ounce espresso (or 1 oz. strongly brewed coffee)
3/4 cup Dutch-processed cocoa powder, sifted to remove lumps
1/2 teaspoon Kosher salt

Raspberry Sauce Ingredients:

12 oz. raspberries, fresh or frozen
1/4 cup sugar
2 tablespoons fresh lemon juice
1 tablespoon raspberry or orange liqueur (optional)

Topping:

Crème fraîche, or whipped cream, or vanilla ice cream

Directions:

1. Preheat the oven to 350 degrees F.

2. Prepare a 9" springform pan by spraying with baking spray. Line the bottom of the pan with a parchment round, and then also spray that.

3. In a double boiler, or with a heat-safe bowl placed over a saucepan simmering with 2-inches of water, melt the butter and chocolate until smooth and combined.

4. In another bowl, whisk the eggs with the sugar until the volume doubles in size and lightens in color. Stir in the vanilla extract, espresso, sifted cocoa powder, and salt, and mix until all is smooth and combined well.

5. Drizzle the melted chocolate and butter mixture into the egg mixture, and fold together until combined.

6. Pour the batter into the prepared pan and bake for 30-35 minutes or until the top forms a thin crust that’s similar to a brownie.

7. While the cake bakes, prepare the raspberry sauce. In a saucepan, heat the raspberries with the sugar, lemon juice, and liqueur. Mash and stir the raspberries as they simmer. Simmer until the raspberries reduce by about half. Strain away the seeds and any chunks using a wooden spoon and fine-mesh strainer. Place the sauce in a jar and let cool in the fridge until ready to use. The sauce will thicken slightly as it cools.

8. Once the cake is baked, cool on a cooling rack. Carefully remove the pan's outer ring. Dust the top with powdered sugar. Serve with a drizzle of raspberry sauce and a scoop of crème fraîche, whipped cream, or vanilla ice cream. Enjoy!

Steak Diane

Looking for a luxurious, romantic dinner for two? Try our version of the steakhouse classic, Steak Diane. To learn how to make a perfectly seared filet, and embellish it with a creamy, decadent mushroom sauce, read on! We were impressed -- you will be, too!

---

Steak Diane
Serves 2

Ingredients:

4 tablespoons butter, divided
1 tablespoon olive oil
2 tenderloin beef filets, lightly pounded to be 1-inch thick
Kosher salt and pepper
1/2 cup finely minced shallot
8 oz cremini mushrooms, sliced
2 tablespoons chives, sliced for garnish
1/4 cup cognac or brandy
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon tomato paste
1 teaspoon lemon juice
1/2 cup beef broth
1/4 cup heavy whipping cream

Directions:

1. Using a layer of parchment paper and a meat mallet, slightly pound the steaks to be about 1-inch thick. Season the steaks generously with Kosher salt and pepper, and allow to set at room temperature for about 30 minutes before cooking.

2. Prepare the shallots by mincing. Brush off and slice the mushrooms. Ready the garnish by slicing the chives before starting the cooking.

3. Melt 2 tablespoons of butter and the olive oil in a cast iron skillet. Allow the oil and butter to heat. Once hot, add the steaks. Sear the steaks undisturbed for 2-3 minutes on each side. Continue to cook until the steak reaches the desired level of doneness. Remove the steaks from the pan, and let rest on a plate tented with foil while you prepare the sauce. (Remember, the steaks will continue to rise in temperature by a few degrees as they rest.)

4. Make the Sauce Diane. Add the remaining 2 tablespoons of butter to the skillet. Cook the mushrooms until browned on all sides. Add the shallot, and cook until translucent.

5. Add the cognac or brandy. Light the pan on fire if you desire some drama in the kitchen. Or, just let the brandycook down. Stir in the Worcestershire sauce, Dijon, tomato paste, lemon juice, and beef broth. Allow the sauce to simmer for about 5 minutes. Stir in the heavy cream and cook for another 2 minutes, or until the sauce thickens slightly. Taste the sauce, and adjust the seasonings with additional salt and pepper.

6. Serve the steaks with a generous serving of sauce. Garnish with chives.

Blood Orange Galette

A beautiful and surprising dessert, this stunning galette features a flaky pastry crust, a layer of almond frangipane, and a topping of beautiful slices of blood oranges drizzled with honey. The citrus presentation is a delight to both the eyes and palate. Feel free to serve with a scoop of vanilla ice cream!

---

Blood Orange Galette
Serves 6

Ingredients:

CRUST INGREDIENTS:

1-1/4 cups all-purpose flour
1/2 tablespoon sugar
1 teaspoon Kosher salt
1/2 cup unsalted butter, grated and well chilled
4-6 tablespoons ice water

FILLING INGREDIENTS:

1/4 cup butter, softened
1/4 cup sugar
1/2 cup almond flour
1 egg
2 teaspoons almond extract
4-5 blood oranges, peeled, thinly sliced, seeds removed

CRUST TOPPING:

1 egg, whisked for egg wash
1 tablespoon coarse sugar

FOR SERVING:

Honey for drizzling
Vanilla ice cream

Directions:

1. For the crust, mix the flour, sugar, and salt in a large bowl, stir with a whisk until evenly combined.

2. Prepare the ice water by filling a small bowl with ice cubes and adding water. Or, place a small bowl of water in the freezer, and let it get very cold.

3. Place the grated butter in the flour mixture. Using a pastry blender, cut the butter and flour mixture together until a coarse texture is reached with some pea-sized pieces of butter remaining. We like to refrigerate the dough at this stage for 10-15 minutes for an even flakier crust.

4. Once the ice water is very cold, add 2 tablespoons of the ice water by sprinkling on top of the flour/butter mixture. With a fork, gently toss the mixture. Continue adding ice water one tablespoon at a time tossing after each addition until a rough ball of dough forms. (Avoid adding too much water.)

5. Flatten the dough ball into a disk about a one-inch thick, and wrap in plastic wrap.

6. Chill the wrapped dough disk for an hour.

7. While the dough chills, prepare the filling. Using a fork, mix the butter with the sugar until smooth. Add the almond flour, and mix until combined. Add the almond extract and the egg, and mix again. Set aside.

8. Peel and then slice the blood oranges into thin 1/8-inch slices. Let the slices drain on a paper towel-lined plate until ready to assemble the galette.

9. Once the dough has chilled, place the dough directly on a sheet of parchment paper and roll into a rough circle, about 1/8-inch-thick. It’s ok if the edges look rustic!

10. Preheat the oven to 425 degrees F.

11. Assemble the galette. Spread the almond filling on the rolled crust and spread to within 1-inch from the edges. Then, add the blood orange slices in a single layer. Fold the edges over the filling to form a 1-inch wide crust around the outer edge of the galette.

12. Use a pastry brush to brush the crust with a lightly beaten egg. Sprinkle the coarse sugar on top of the galette -- on the crust and over the orange slices.

13. Bake for about 25-28 minutes, or until the crust is lightly browned. Serve with a drizzle of honey and a scoop of vanilla ice cream.

Roasted Golden Beet Salad with Grapefruit, Pearl Couscous, Mint and a Honey-Lemon Vinaigrette

Winter citrus season is upon us! Enjoy sectioned grapefruit in this roasted golden beet salad mixed with pearl couscous, feta, and fresh mint leaves. The sweet-tart, honey-lemon vinaigrette ties all of the bright flavors together perfectly.

---

Roasted Golden Beet Salad with Grapefruit, Pearl Couscous, Mint and a Honey-Lemon Vinaigrette
Serves 4 - 6 as a side salad

Salad Ingredients:

3 golden beets, peeled and cut into
1/2-inch cubes
2 tablespoons olive oil,
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
1 cup pearl couscous
1 tablespoon olive oil (for couscous)
1 grapefruit, peeled and supremed to remove pith
10-20 mint leaves, chopped in strips (or if tiny, leave whole)
4 ounces feta, cubed

Honey-Lemon Vinaigrette Ingredients:

1 zest and juice of one small lemon (about 2 tablespoons of juice)1 tablespoon honey
3 tablespoons olive oil
Kosher salt, to taste
black pepper, to taste

Directions:

1. Preheat the oven to 450 degrees F. Prepare the beets by peeling, then dicing into 1/2-inch cubes. Toss the diced beets with 2 tablespoons olive oil, 1/2 teaspoon Kosher salt, and a healthy grind of pepper. Place the prepared beets in a single layer on a large roasting pan and roast for 15 minutes. Stir and continue roasting the beets for another 10-15 minutes, or until the beets are fork tender.

2. Meanwhile, prepare the couscous. In a small saucepan, coat the pearl couscous in 1 tablespoon of olive oil and toast until fragrant, about two minutes. Then cook according to the package's instructions.

3. While the couscous cooks, supreme the grapefruit by cutting away the outer peel of the grapefruit, then cutting each section away from the pith with a sharp paring knife inserted on either side of each section.

4. Dice the feta into 1/2-inch pieces. Chop the mint leaves into thin strips, or leave whole if the leaves are tiny.

5. In a small jar, whisk the vinaigrette ingredients together until combined.

6. Once the beets and couscous are prepared, toss together with the vinaigrette. Carefully mix in the sectioned grapefruit pieces, feta, and garnish with mint.

7. Serve as a side dish with your desired meat or fish dish.