Homemade Chicken Pot Pie

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

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Homemade Chicken Pot Pie
Serves 4 - 6

Pastry Crust Ingredients:

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

Filling Ingredients:

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

Directions:

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

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

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

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

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

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

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

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

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

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

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

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

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

Pistachio Cookies

Soft and chewy, nutty and citrusy, these little pistachio cookies are a delight! Offering a delicate balance of salty and sweet, this humble dessert pairs equally well with both morning coffee and evening tea. Perfect for sharing!

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Pistachio Cookies
Makes 24 cookies

Ingredients:

6 oz pistachios, (unsalted, raw or roasted, shells removed), reserve a handful for sprinkling on top of the cookies
1-3/4 cups all-purpose flour
1-3/4 cups powdered sugar, plus more for rolling cookies
1/4 teaspoon Kosher salt
1/2 teaspoon cardamom
Zest of one lemon
2 eggs, room temperature
2 teaspoons almond extract

Directions:

1. Preheat the oven to 350 degrees F.

2. In a food processor, pulse the pistachios until a fine crumb is formed and no large pieces remain.

3. Combine the ground pistachios, all-purpose flour, powdered sugar, Kosher salt, cardamom, and lemon zest in a large bowl and mix until evenly combined.

4. In the bowl of a stand mixer with the paddle attachment mix the eggs and almond extract until combined and frothy, roughly 1-2 minutes.

5. Slowly add the dry ingredients to the wet ingredients until just combined. Do not over mix. The dough will be thick and slightly sticky.

6. Form the dough into 1-1/2" balls and roll in powdered sugar. Place dough balls on a baking sheet, and bake for 12-15 minutes until the cookies start to crack, but are still soft. Sprinkle the tops with crumbled pistachios or a pistachio half, if desired.

Potatoes au Gratin with Asiago Cheese and Sage

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

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

Ingredients:

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

Directions:

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

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

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

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

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

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

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

Green Curry Soup with Tofu and Vegetables

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

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Green Curry Soup with Tofu and Vegetables
Serves 6 - 8

Soup Ingredients:

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

Toppings:

Jalapeño pepper, sliced thinly
Basil leaves
Cilantro leaves
Lime wedges

Directions:

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

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

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

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

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

Upside Down Tart with Onion, Brie, Fig Jam and Thyme

Have you tried the latest Internet sensation -- Upside Down Tarts? We had to give them a spin! You'll love our savory version featuring caramelized onions, melty brie, fig jam, thyme, and a drizzle of honey. Such a fun and easy appetizer!

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Upside Down Tart with Onion, Brie, Fig Jam and Thyme
Makes 9 square tarts

Ingredients:

1 sweet onion, sliced pole to pole
2 tablespoons butter
1 sheet puff pastry, thawed
4 sprigs of fresh thyme leaves
3 tablespoons fig jam
1 wedge brie cheese
honey, for drizzling
1 egg, beaten for a wash

Directions:

1. In a large skillet, cook the sliced onions in butter, stirring often, until they are caramelized and light brown in color.

2. Preheat the oven to 400 degrees F.

3. Slice the puff pastry into 9 square pieces.

4. Prepare a sheet pan or baking pan by lining with a piece of parchment paper.

5. Assemble the upside down goodies directly on the parchment paper. Drizzle a tiny dollop of honey into nine separate areas. Add a few thyme leaves on top. Add a small pile of the caramelized onions. Stack a few slices of brie cheese, and spread about 1 teaspoon of the fig jam over the brie. Top off the pile with a square of puff pastry.

6. Crimp the puff pastry edges with a fork. Brush with the egg wash.

7. Bake for 20-22 minutes or until the pastry is puffed and golden brown.

8. Turn the tarts over right away; let cool slightly. Enjoy while still warm!

Dark Chocolate Chip Skillet Brownie

Close your eyes . . . Imagine biting into a warm, chocolaty brownie. Yummm . . . To make your dreams come true, make this skillet brownie -- it delivers the perfect chewy, chocolaty experience that you need and deserve. This recipe's chocolate flavor is enhanced with a sprinkle of flake salt for a delightful finish!

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Dark Chocolate Chip Skillet Brownie
Makes one large 10-inch brownie

Ingredients:

8 tablespoons butter
1/2 cup granulated sugar
1/3 cup packed brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 ounce espresso, or strong coffee
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup cocoa powder
1 cup dark chocolate chips or chunks
1/2 teaspoon coarse flake salt, for garnish

Directions:

1. Preheat the oven to 350 degrees F.

2. In a small saucepan, brown the butter until just golden in color. The milk solids will separate and turn golden brown - this is what gives a nutty flavor to the end recipe, so be sure to scrape in all the browned bits!

3. In a stand mixer or large bowl, mix the browned butter with the granulated sugar, and brown sugar until evenly incorporated. Stir in the egg, vanilla, and espresso; mix until combined.

4. In a separate bowl, mix the dry ingredients: flour, baking soda, salt, and cocoa powder until evenly combined.

5. Add the dry ingredient mixture to the butter-sugar mixture. Fold in the chocolate chips. Transfer the brownie dough into a 10-inch cast-iron skillet add pat into place forming an even layer.

6. Bake in a preheated oven until the brownie is just set in the center (the dough springs back to a light fingertip touch), 18 to 20 minutes. Let the brownie cool for 5 minutes and sprinkle with flake salt before serving. Serve warm wedges of the brownie with a side of vanilla ice cream.

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

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

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

Basic Pasta Dough Ingredients:

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

Classic Cheese Filling Ingredients:

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

Brown Butter, Lemon and Caper Sauce Ingredients:

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

Directions:

Mix the Pasta Dough:

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

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

Prep the Filling:

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

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

Assemble the Ravioli:

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

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

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

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

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

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

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

Cook the Ravioli:

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

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

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

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

Make the Sauce:

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

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

Lemon Curd Tartlets

These adorable lemon tartlets celebrate the goodness of bright, winter citrus, with a bit of added interest thanks to our honey-rosemary whipped cream. These tartlets will be a beautiful addition for bringing to any festivity, or for simply enjoying at home alongside your favorite sparkling wine.

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Lemon Curd Tartlets
Makes 6

Graham Cracker Crust Ingredients:

2 cups graham crackers (about 28 squares)
1/2 cup granulated sugar
1/2 teaspoon Kosher salt
1/2 cup unsalted butter, melted
Lemon Curd Filling

Ingredients:

2 teaspoons lemon zest, about 2 lemons
1 cup granulated sugar
1/8 teaspoon Kosher salt
3 large eggs
3 large egg yolks
1/2 cup fresh lemon juice (about 2 large lemons or 3 small lemons)
8 tablespoons cold, unsalted butter, cut into 1/2" cubes

Honey-Rosemary Whipped Cream:

1 cup heavy whipping cream
2 teaspoons honey
1 sprig fresh rosemary

Directions:

1. Infuse the whipped cream: In a small saucepan, heat the whipping cream and rosemary sprig over medium-low heat. Do not boil. Once heated (about 2 minutes), remove the cream and rosemary from the heat and bring to room temperature. Once room temperature, chill in the refrigerator until very cold. While the cream chills, prepare the crust and filling.

2. Prepare the crust: Preheat the oven to 325 degrees F. Grease six 4-inch tartlet pans with removable bases.

3. Use a food processor toprocess the graham crackers into a fine crumb. Pour the cookie crumb mixture into a medium bowl and whisk in the salt and sugar to combine. Pour in the melted butter, stirring until all of the cookie crumbs are coated, like wet sand.

4. Evenly press the crust mixture into the tartlet pans, firmly pushing on the bottom and thesides. Use the bottom of a glass or measuring cup to assist in achieving an even crust.

5. Place the tartlet pans on a rimmed baking sheet and bake in the oven for 12-14 minutes until lightly browned around the edges. Remove from the oven and set aside.

6. Prepare the lemon curd filling: Zest the lemons with a fine grater. Then, use a citrus juicer to juice them. In a medium saucepan, add the lemon zest, sugar, salt, eggs, egg yolks, and lemon juice, and cook the mixture over low heat, whisking constantly, until the curd begins to thicken, about 3-5 minutes.

7. Add the butter, one cube at a time, stirring until all the butter has melted and is fully incorporated. Wait to add more butter until each cube has completely melted.

8. Continue whisking and cooking the lemon curd on low heat until it has thickened and the temperature reaches 185 degrees F, about 10 minutes. Remove the lemon curd from heat and use a fine mesh strainer to strain it into a bowl, tapping the sides to release any air bubbles. Press a piece plastic wrap over the top of the curd so a crust does not form while it cools.

9. Once the lemon curd has cooledto room temperature, carefully spoon it into the tart shells, evenly distributing it throughout all six tartlets.

10. Chill in the refrigerator for at least 4 hours or overnight.

11. Once ready to serve, remove the tartlets and the chilled cream from the refrigerator. Remove the rosemary sprig from the cold cream and discard. Add the chilled, infused cream to a stand mixer fitted with the whisk attachment, and whisk on high, slowly drizzling in the honey as you whip. Continue to whisk until stiff peaks form. Do not over whisk.

12. Add a healthy dollop of the honey-rosemary whipped cream to each of the lemon tartlets, and serve immediately.

Weeknight Chicken Parmesan

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

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Weeknight Chicken Parmesan
Serves 4

Ingredients:

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

Directions:

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

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

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

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

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

Tomato and Roasted Pepper Bisque

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

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Tomato and Roasted Pepper Bisque
Serves 4 - 6

Bisque Ingredients:

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

Pesto Ingredients:

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

Directions:

1. Preheat the oven to 400 degrees F.

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

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

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

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

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

Acai Smoothie Bowls

Smoothie bowls are a fun, colorful, and healthy option for breakfast! We love this easy recipe featuring vibrant acaí (ah-sigh-EE) berries. Simply blend all of the ingredients together until smooth. Have fun placing delicious garnishes on top in a beautiful way. Breakfast is served!

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Acai Smoothie Bowls
Serves 2

Ingredients:

7 ounces frozen açai berry packets (substitute 1 cup of frozen mango or berries if not using acai packets)
1/2 frozen banana
1/2 cup blueberries (fresh or frozen)
1 cup fresh spinach leaves
1 tablespoon ground flax seed
1/2 cup oat milk (or a milk of your choice)

Garnishes:

fresh banana slices
blueberrie
sshaved coconut
chia seeds

Directions:

1. BLEND the frozen açaí berry packets with the banana, blueberries, spinach leaves, ground flax seed, and oat milk until smooth. Use the blender tamper when blending to help move the ingredients around.

2. POUR the smoothie into two bowls and top with an array of garnishes. We chose to garnish ours with banana slices, blueberries, shaved coconut, and chia seeds. Get creative with garnishes and arrange your choice of toppings with care for an artful and delicious experience!

3. Enjoy!

Marinated Cheese for Cheese and Charcuterie Boards

Marinating cheese is a delightfully low-stakes way to add a personal touch to your next party platter, and gives any cheese and charcuterie board extra panache! Double the recipe and prep extra jars for easy gifts for guests. Cheers!

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Marinated Cheese for Cheese and Charcuterie Boards
Serves 6 - 10

Ingredients:

4 cloves garlic, thinly sliced
1-1/2 cups extra-virgin olive oil
1 lemon
1 small shallot, thinly sliced
1 tablespoon fresh thyme
1 teaspoon herbes de Provence
1/2 teaspoon whole coriander seeds
1 tablespoon whole peppercorns
1 lb extra sharp cheddar cheese, cut into 1/2" cubes

Directions:

1. Use a vegetable peeler to peel the lemon, then slice into thin sticks. Use a citrus juicer to juice the lemon.

2. Cook the garlic and oil in a small saucepan over medium-low heat, stirring occasionally.

3. After about 10 minutes, add in the lemon peel and 1 tablespoon lemon juice. Continue cooking for about 5 minutes, stirring occasionally, until the mixture is fragrant.

4. Remove the mixture from heat and add the shallot, thyme, herbes de Provence, coriander, and peppercorns. Let cool.

5. Distribute the cheese cubes into 2 sanitized, 12 oz wide-mouth glass jars. Pour the cooled oil mixture over the cheese. Cover and chill for at least 12 hours before serving.

6. Serve with various charcuterie board ingredients.

Swedish Meatballs with Sour Cream Sauce

These flavorful meatballs make a festive appetizer that are just the right size! You’ll find that these mini-meatballs are packed with flavor and may be enjoyed in one bite. The savory sauce makes them even better! Serve with cocktail picks and appetizer plates. Start the party!

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Swedish Meatballs with Sour Cream Sauce
Makes 60-70 1-inch mini-meatballs

Ingredients:

1 small onion, finely diced
1 tablespoon olive oil
1 lb. ground beef (96% lean)
1 lb. ground pork
1 cup Panko breadcrumbs
1/2 cup beef broth
1 tablespoon parsley, minced
3 cloves garlic, crushed
2 eggs
1/4 teaspoon ground allspice
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
Olive oil for the baking pan

Sour Cream Sauce Ingredients:

2 tablespoons butter
2 tablespoons flour
1 cup beef broth
1/2 cup sour cream
Salt and pepper, to taste
1 tablespoon minced parsley (for garnishing)

Directions:

1. In a small skillet, sauté the finely diced onions in olive oil until translucent, about 5 minutes. Cool slightly.

2. Mix the onions with the beef, pork, breadcrumbs, broth, parsley, garlic, eggs, and spices.

3. Make the meatballs. With a small scoop or spoon, form small balls about 1-inch in diameter. Place on one or two lightly oiled parchment-lined rimmed baking sheets.

4. Bake the meatballs in a 400 degrees F oven for 14-16 minutes or until cooked through, and the internal temperature reaches 160 degrees F.

Do-Ahead Tip: Bake the meatballs a day ahead of time, then refrigerate the meatballs, OR bake and freeze for up to a month. Reheat the meatballs in the oven before serving.

5. Make the Sauce: In a saucepan, cook the butter and flour roux for 2 minutes whiskingconstantly. Add the beef broth and continue to whisk until the sauce is smooth. Add the sour cream and whisk until well-combined. Season generously with salt and pepper.

7. Pour the sauce over the meatballs, toss to coat, and serve. Or, serve the sauce as a bed for the meatballs, or on the side. Garnish with minced parsley.

Beef Burgundy

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

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Beef Burgundy
Serves 6

Ingredients:

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

Directions:

1. Preheat the oven to 325 degrees F.

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

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

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

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

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

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

Cinnamon and Nutmeg Cheesecake with a Salted Brown Sugar Whipped Cream

We love this festive take on cheesecake! The warm, familiar spices of nutmeg and cinnamon make this classic, impressive dessert a little more holiday-forward. Topped with a wonderful, salted, brown sugar whipped cream, each bite feels like a truly spectacular indulgence.

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Cinnamon and Nutmeg Cheesecake with a Salted Brown Sugar Whipped Cream
Makes one 9-inch cheesecake

Crust Ingredients:

1-1/2 cups graham cracker crumbs (about 12 full sheets of graham crackers)
2 tablespoons granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon Kosher salt
6 tablespoons unsalted butter, melted

Filling Ingredients:

4 (8 oz) packages cream cheese, softened
1-1/2 cups granulated sugar
4 large eggs, room temperature
1 cup sour cream
1-1/2 teaspoons vanilla extract
1/4 teaspoon Kosher salt
1-1/4 teaspoons freshly grated nutmeg, plus more for dusting
1/2 teaspoon cinnamon

Salted, Brown Sugar Whipped Cream Ingredients:

1/4 cup light brown sugar
1/2 teaspoon vanilla
1 cup heavy whipping cream
1/4 teaspoon Kosher salt

Directions:

2. Make the crust: Using a food processor, pulse the graham crackers into a fine crumb. Add the graham crackers, sugar, cinnamon, and salt to a small bowl and use a fork to incorporate. Add the melted butter and stir until all is coated

3. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil. (This will create a protective barrier from the future water bath). Grease the inside of the pan. Pour the crumb mixture into the pan. Using a measuring cup or glass, press the crumbs evenly across the bottom and up the sides, making the crust as even as possible.

4. Bake the crust for 10 minutes, then cool completely on a wire rack.

5. Make the cheesecake filling: In a stand mixer fitted with the paddle attachment, add the softened cream cheese and the sugar and beat on medium/high speed until smooth. Scrape down the sides and the bottom halfway through to ensure

6. Add the eggs and beat on low until just combined. Add the sour cream, vanilla, salt, nutmeg, and cinnamon, and mix until combined, about 1 minute. Continue to scrape the sides and bottom of the bowl as needed.

7. Place the aluminum-wrapped springform pan into a larger baker or roasting pan. Pour the cheesecake filling into the par-baked pie crust and add hot water about 1-1/2" deep to the roasting pan. Very carefully place the pan on the bottom rack of the oven.

8. Bake for 60-75 minutes, checking the cheesecake about halfway through. It should be firm, yet jiggly. If it is not, continue baking until it is. Check every additional 5 minutes to ensure it does not overcook. Once this consistency is achieved, turn off the oven and let the cheesecake set in the warm oven for another hour. This allows the cheesecake to slowly cool as the oven cools. This slow cooling step will help prevent cracking.

9. Once the cheesecake has cooled in the oven, remove and let chill inthe refrigerator for 4-6 hours.

10. When ready to serve, combine the brown sugar, vanilla, heavy whipping cream, and salt in a stand mixer with the whisk attachment. Whisk until stiff peaks form, wiping down the sides with a spatula midway through. Do not over whip!

(11) Carefully run a knife around the perimeter of the cheesecake's crust to help it release from the sides. Release the springform ring. Top with the whipped cream, and a dusting of freshly ground nutmeg. Enjoy immediately!

Chocolate Cupcakes with Mint Buttercream and a Peppermint Chocolate Crunch

Cupcakes area always a hit, and this version will have you feeling festive immediately! Indulge with these delightfully rich, almost brownie-like, dark chocolate cupcakes topped with cool mint buttercream and sprinkled with peppermint flakes and crumbled mint cookies. Let's get baking!

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Chocolate Cupcakes with Mint Buttercream and a Peppermint Chocolate Crunch
Makes 18 cupcakes

Chocolate Cupcake Ingredients:

12 tablespoons (1-1/2 sticks) butter, room temperature
1/2 cup dark chocolate chips
1/3 cup unsweetened cocoa powder
1-1/3 cups all-purpose flour
1 cup granulated sugar
1/2 cup packed light brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, room temperature
1/3 cup vegetable oil
1/2 teaspoon peppermint extract
1/2 cup whole milk
1/3 cup Greek yogurt

Mint Buttercream Ingredients:

1 cup (2 sticks) unsalted butter, room temperature
1/4 teaspoon peppermint extract
3-1/2 cups powdered sugar
2 tablespoons heavy cream
1/4 teaspoon salt
2 drops green food coloring (optional)

Top With:

2 tablespoons peppermint discs or candy canes, crushed
1/4 cup chocolate mint cookies, crushed
Fresh mint leaves

Directions:

1. Make the cupcakes. Preheat the oven to 350 degrees F. Lightly grease the top of a cupcake pan with a bit of vegetable oil. Place cupcake liners in three 6-count cupcake pans (for 18 cupcakes).

2. In a microwave safe bowl, melt the butter and chocolate chips in 30 second increments, stirring in between heating cycles, until melted and incorporated. Stir in the cocoa powder until well combined. Set aside.

3. In a large bowl, whisk the dry ingredients (flour, sugars, baking powder, and salt) until evenly combined with no visible lumps. Set aside.

4. In a stand mixer with the paddle attachment, add the remaining wet ingredients (eggs, vegetable oil, peppermint extract, whole milk, and Greek yogurt) to the chocolate mixture. Slowly mix to combine.

5. Slowly add the dry mixture to the wet ingredients, gently mixing until completely incorporated with no visible lumps. It should have a consistency similar to pudding.

6. Transfer the batterevenly to the prepared cupcake pans by using a cookie scoop or a large spoon.

7. Bake for 20-25 minutes, or until the cake springs back from a light touch, or when an inserted toothpick comes out cleanly.

8. Remove the cupcakes from the baking pan and place on a cooling rack to cool completely. While cupcakes cool, prepare the mint buttercream.

Mint Buttercream Directions:

1. Make the buttercream. Using a stand mixer fitted with the paddle attachment, beat the butter for 5 minutes until it turns pale yellow and has a smooth, silky consistency.

2. Add the peppermint extract and beat for an additional 30 seconds until well-combined.

3. Sift the powdered sugar once to remove any lumps. Add half of the powdered sugar to the creamed butter, and whip for 3-5 minutes until the icing looks fluffy. Then, add the remaining half of the sugar and mix for an additional 3-5 minutes or until fully incorporated with a whipped consistency.

4. Add the heavy cream, peppermint extract, and food coloring and whip until the the buttercream is smooth, the ingredients are incorporated, and the food coloring is consistent throughout -- a light green. Make sure to scrape down the sides of the bowl occasionally with a spatula to ensure all the ingredients are evenly mixed.

5. Using a frosting bag and a tip of your choice, ice the mint chocolate cupcakes. Top with the crushed peppermint candy and crumbled cookies. For a little extra pizazz, add a fresh mint leaf.

Roasted Brown Butter Squash with Nuts, Dates, and Crispy Herbs

This beautiful squash medley is a wonderful combination of creamy and caramelized textures, and savory and sweet flavors. A colorful mix of butternut, acorn, and delicata squash are sliced and roasted, then smothered in nutty, brown butter for a warming fall recipe. Topped with chewy dates, toasty nuts, and crispy herbs — prepare to devour this dish!

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Roasted Brown Butter Squash with Nuts, Dates, and Crispy Herbs
Serves 6 - 8

Ingredients:

3 lbs acorn squash, delicata squash, butternut squash, or a mix of all three
4 tablespoons olive oil
1 teaspoon Kosher salt
1/2 teaspoon black pepper
8 tablespoons butter
3/4 cup walnuts, chopped
2 tablespoons pine nuts
6 Medjool dates, pitted and chopped
1/4 teaspoon cinnamon
1/2 teaspoon Aleppo pepper
2 tablespoons apple cider vinegar
1/4 cup fresh sage leaves, stems removed, washed and patted dry
1/4 cup fresh rosemary leaves, stems removed, washed and patted dry
Large flake salt (like Maldon)
1 cup grated Pecorino Romano

Directions:

1. Preheat the oven to 425 degrees F.

2. Scrub the squash well. If the butternut squash is young and small, the peel may be left on (the delicata and acorn squash rind may be left on). Otherwise, peel the butternut squash, slice all the squash in half and remove all seeds and loose pulp. Slice into 1/2" thick half moons. Place sliced squash on a rimmed baking sheet and drizzle with olive oil, and a sprinkling of salt and pepper. Toss to coat. Roast, turning once until the pieces are browned and caramelized, roughly 25-30 minutes.

3. Meanwhile, in a small saucepan over medium heat, melt the butter. When the butter starts to foam, add the walnuts, pine nuts, sage leaves, and rosemary. Stir constantly until the butter begins to brown, the herbs begin to crisp, and the nuts begin to toast, roughly 5 minutes. Keep a watchful eye. Remove the sage leaves with tongs and place them on a paper towel- lined plate. Watch the butter carefully to ensure it does not burn. Remove the pan from heat when the butter turns golden brown. (This will all happen very quickly, so pay attention.)

4. Remove the mixture from the heat, and stir in the chopped dates, cinnamon, Aleppo pepper, and apple cider vinegar.

5. Drizzle the mixture over the roasted squash and top with the crispy sage, flake salt, and grated Pecorino Romano.

6. Serve with a simple pasta, or over sturdy kale, or alongside roasted greens.

Chocolate, Pecan, and Pretzel Slab Pie with Vanilla Whipped Cream

A cross between a sheet cake and a traditional pie, this rich, chocolate, pecan, and pretzel slab pie checks all the boxes. Its size and “serve-ability” will appeal to the masses, while easy prep and minimal bake times appeal to the cook. Most importantly, the flavor profile is sweet, salty, crunchy, and chewy, making this a great dessert to put in your rotation of sweet treats this season.

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Chocolate, Pecan, and Pretzel Slab Pie with Vanilla Whipped Cream
Makes one slab pie in a quarter sheet pan

Dark Chocolate Pie Crust Ingredients:

1-1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
3 tablespoons granulated sugar
1/2 teaspoon Kosher salt
1/2 tablespoon espresso powder
8 tablespoons (1 stick) unsalted butter, cubed
4 tablespoons ice water

Chocolate Pecan Filling Ingredients:

4 large eggs
1/2 cup light corn syrup
1/2 cup maple syrup
1-1/2 cups packed brown sugar
1/2 cup butter, softened
1/2 tablespoon pure vanilla extract
1/4 teaspoon nutmeg
1/8 teaspoon cayenne
10 oz. semisweet chocolate baking chips
1 cup chopped pecan halves, plus some intact halves for the top of the pie
1/4 cup whole mini pretzels, for the top of the pie
1 teaspoon flake salt for sprinkling

Vanilla Whipped Cream Ingredients:

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

Directions:

1. Prepare the Crust. Grease the quarter sheet pan (9.5” x 13”). In a medium-sized bowl, place the flour, cocoa powder, sugar, salt, and espresso powder, and mix to combine. Add the butter cubes and use your hands to press the cubes with the flour to coat them. Gradually add the ice water and knead the dough until it just comes together into a shaggy dough ball. Press the dough into the base and into the edges of a quarter sheet pan until evenly distributed. Chill in the refrigerator for 30 minutes.

2. Preheat the oven to 350 degrees F. Bake the crust for 15-20 minutes, until the crust is cooked completely through, and the center is firm. Remove from the oven and set aside.

3. Prepare the Filling. In a stand mixer on medium speed, lightly beat the eggs. Add the corn syrup, brown sugar, butter, vanilla, nutmeg, and cayenne until incorporated. Fold in the chocolate chips and chopped pecans, then pour the filling into the baked crust. Top with pecan halves and mini pretzels in what ever pattern you desire. Press them into the filling lightly with the back of a spatula.

4. Bake for 30 minutes or until the top is brown, the sides start to bubble, and the inside is only slightly jiggly. Check halfway through and cover with aluminum foil tent if the top or edges are getting too brown. Sprinkle with flake salt and let cool completely on a wire rack.

5. Meanwhile, in a stand mixer with the whisk attachment, add the whipping cream and vanilla. Whip on high speed, slowly adding the sugar one tablespoon at a time. Continue to whip until soft peaks form. Do not over whip.

6. Serve the pie with a dollop of whipped cream. Sprinkle with more cocoa powder and flake salt as a garnish.

Candied Gingersnap Cookies

Soft on the inside and chewy around the edges, these gingersnap cookies will immediately catapult you into the holiday spirit! A triple feature of ground ginger, freshly grated ginger, and candied ginger, pack these cookies with a spicy earthiness and delicate sweetness. The large cane sugar crystals create a slightly-crispy, crackling crust for the perfect cookie experience!

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Candied Gingersnap Cookies
Makes 24 cookies

Ingredients:

2 cups all purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon clove
1/4 teaspoon cinnamon
1/4 teaspoon freshly cracked black pepper
1/2 cup packed dark brown sugar
1/2 cup superfine sugar
3/4 cup unsalted butter, softened
1 teaspoon fresh ginger root, grated
1 teaspoon vanilla1 large egg
1/3 cup molasses
1/2 cup chopped candied ginger
Cane sugar for rolling cookies

Directions:

1. In a large bowl, whisk the flour, baking soda, salt, ginger, clove, cinnamon, and black pepper untilevenly combined.

2. In a stand mixer with the paddle attachment, beat together the brown sugar, superfine sugar, and butter until smooth. Add the freshly grated ginger, vanilla, egg, and molasses, and mix until incorporated. Slowly stir in the flour mixture until just combined. Fold in the candied ginger. Cover and chill in the refrigerator for at least 1 hour, or overnight. NOTE: Chilling the dough before baking helps solidify the fat in the dough, slowing the baking process and preventing the cookies from spreading too much. Chilling the baking sheet aids in achieving a delightfully chewy cookie texture as well.

3. Preheat the oven to 350 degrees F. Scoop chilled dough into 1" balls. Roll in the cane sugar, and place on a parchment-lined and chilled baking sheet, roughly 2" apart.

4. Bake for 10-12 minutes, or until the cookies are lightly browned and cracking on top. Remove the cookies from the oven and cool on wire racks. Enjoy while still delightfully warm!

Savory Dutch Baby with Bacon and Caramelized Onions

This dish is a real crowd pleaser, mostly due to the high impact, wow-factor of the puffy, airy pancake. The savory toppings complement the egg-forward pancake for a delicious and filling breakfast. It’s a nice, new twist on a classic!

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Savory Dutch Baby with Bacon and Caramelized Onions
Serves 4

Filling Ingredients:

3 slices bacon, cooked and sliced
1 tablespoon butter
1/2 medium, sweet onion, sliced pole-to-pole and caramelized
1/4 cup extra finely shredded parmesan cheese, plus a few more shredded tablespoons for garnish handful of arugula, washed

Pancake Ingredients:

4 eggs, room temperature
1 cup whole milk, room temperature 3/4 cup all purpose flour
1/4 teaspoon salt
a few grinds of black pepper
3 tablespoons butter

Directions:

1. On the stovetop, in a 10-inch cast iron skillet, cook the bacon until crispy, then set aside to cool on a paper towel-lined plate. Once the bacon has cooled, slice or tear into bite-sized pieces.

2. In the same skillet, remove all but 1 tablespoon of the bacon grease. Add the 1 tablespoon of butter. Cook the onion until caramelized and golden brown. Use low-and-slow heat to allow the onion to caramelize and not simply brown.

3. Preheat the oven to 450 degrees F. Wipe out the cast iron skillet and allow to warm further in the preheated oven until very hot, about 10 minutes.

4. Meanwhile, prepare the pancake batter. In a blender or food processor, mix the eggs, milk, flour, and salt together until the batter is smooth and free of any lumps.

5. Once the oven and pan have preheated, quickly melt the 3 tablespoons of butter inside the hot pan swirling to evenly coat the bottom and sides. Immediately pour the batter into the hot skillet. Quickly add the 1/4 cup of parmesan cheese to the center of the batter. Bake for 13-15 minutes or until the pancake is puffed and the edges are nicely golden brown.

6. Top the pancake with the cooked bacon, caramelized onions, a handful of fresh arugula, and additional finely shredded parmesan cheese. Enjoy immediately while hot!