Grilled Steak Kabobs with Chimichurri

These grilled steak kabobs present a flavorful twist on the classic with the addition of a zesty chimichurri sauce. The combination of tender steak and the vibrant, herb-based sauce creates a unique and mouthwatering dish -- one that’s perfect for summer grilling.

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Grilled Steak Kabobs with Chimichurri
Serves about 6

FOR THE STEAK MARINADE:

1.5 pounds sirloin steak, cut into about 1-1/2-to-2-inch cubes
1/4 cup soy sauce
1/4 cup olive oil
2 tablespoons red wine vinegar
3 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon cumin
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground pepper

FOR THE KABOBS:

Marinated steak (as above)
1 yellow bell pepper, cut into 1-inch pieces
2 medium zucchini, sliced into 1/2” slices
1/2 red onion, cut into 1-inch pieces
1/2 pint cherry tomatoes
Metal skewers or wooden skewers, soaked in water for 30 minutes prior to grilling

FOR THE CHIMICHURRI SAUCE:

About 1 cup fresh parsley
About 1 cup fresh cilantro
3 cloves garlic1 small shallot
1/2 jalapeño pepper
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper

Directions:

1. Cut the steak into 1-1/2 to 2 inch cubes. Trim and discard any excess fat.

2. Prepare the marinade. In a bowl, whisk together the soy sauce, olive oil, red wine vinegar, minced garlic, dried oregano, cumin, salt, and black pepper. This will be the marinade for the steak.

3. Marinate the steak. Place the steak cubes in a resealable plastic bag or a shallow dish. Pour the marinade over the steak and seal the bag, or cover the dish. Allow the steak to marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor.

4. Blend the chimichurri. In a food processor or blender, combine the fresh parsley, fresh cilantro, garlic cloves, shallot, jalapeño, red wine vinegar, extra-virgin olive oil, dried oregano, red pepper flakes, salt, and black pepper. Pulse until well-combined.

5. Preheat the grill, then assemble the kabobs. Thread the marinated steak cubes onto the soaked wooden skewers, alternating with the bell pepper, zucchini, red onion, and cherry tomatoes. Brush the veggies with a little olive oil and sprinkle with salt and pepper.

6. Grill the kabobs over direct heat on a very clean and well-oiled grill for about 3-4 minutes per side for medium-rare steak. Adjust the cooking time to your preferred level of doneness.

7. Once the steak and vegetables are grilled to your preference, remove the kabobs from the grill and let them rest for a few minutes.

8. Serve with a generous drizzle of the zesty chimichurri sauce, or serve the sauce on the side as a dipping sauce.

Mediterranean Wedge Salad

This Mediterranean-inspired twist on the classic wedge salad is a refreshing addition to any summer menu. Enjoy a crisp, fresh wedge of iceberg lettuce topped with tomatoes, olives, fresh herbs, and a creamy feta dressing. It’s a delightful salad -- the perfect antidote for warm summer days!

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Mediterranean Wedge Salad
Serves 4

Salad Ingredients:

1 small head of iceberg lettuce, cut into 4 wedges
1 cup cherry tomatoes, halved
3 mini cucumbers, sliced
1/4 red onion, thinly sliced with a handheld mandoline
1/4 cup Kalamata olives, pitted and quartered
1/2 cup crumbled feta cheese
Handful of fresh mint leaves, chiffonade cut
Handful of fresh basil leaves, chiffonade cut

Dressing Ingredients:

1/2 cup crumbled feta cheese
1/2 cup plain Greek yogurt
1/3 cup extra-virgin olive oil
1/4 cup fresh squeezed lemon juice
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic
1 tablespoon honey
1 teaspoon dried oregano
1/2 teaspoon Kosher salt
Freshly ground black pepper, to taste

Directions:

1. Make the creamy feta salad dressing. In a blender or food processor, add the crumbled feta cheese, plain Greek yogurt, extra-virgin olive oil, lemon juice, vinegar, mustard, minced garlic, honey, dried oregano, a pinch of salt, and a few grinds of black pepper. Blend until smooth and creamy. Set aside until ready to assemble the salads.

2. Prepare the vegetables and herbs. Slice the tomatoes using a serrated knife. Create thin slices of cucumber and red onion using a handheld mandoline. Quarter the olives, and chiffonade the mint and basil.

3. Prepare the lettuce. Carefully remove any limp outer leaves from the iceberg lettuce and cut it into four wedges. Be sure to keep the core intact to hold the leaves together. Place a lettuce wedge on individual serving plates, or place all four together on a large platter.

4. Drizzle a layer of dressing over the wedges. Distribute the cherry tomatoes, sliced cucumber, thinly sliced red onion, Kalamata olives, and crumbled feta cheese evenly over the lettuce wedges.

5. Drizzle another layer of dressing over the loaded wedges. Finish garnishing the salad with the mint and basil, another grind of pepper, and a sprinkle of salt.

6. Serve the wedge salad as a refreshing starter or as a light, flavorful side dish.

Grilled Branzino with Summer Gremolata

When you want to put on a bit of a show while essentially putting forth the amount of effort typically associated with grilling a burger, reach for branzino. This beautiful, saltwater fish, also known as European sea bass, is flaky and slightly sweet. It holds up beautifully when grilled whole. Have your fishmonger do the dirty work of gutting and scaling, and put your effort into complementing this beautiful whole fish with parsley and a summery lemon gremolata topping.

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Grilled Branzino with Summer Gremolata
Serves 4 - 6

Branzino Ingredients:

3 whole branzino fish, gutted andscaled by your local fishmonger
2 lemons, 1 sliced into rounds, 1 sliced into wedges
2 tablespoons canola oil
Kosher salt
Freshly ground black pepper
Flake salt (like Maldon's)

Gremolata Ingredients:

1 cup flat leaf parsley
2 garlic cloves, peeled and minced
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/4 teaspoon Kosher salt
1/4 teaspoon red pepper flakes
1/4 teaspoon fresh black pepper

Directions:

1. Make the gremolata: Wash and finely mince the parsley, leaving a few whole leaves for garnish. Combine all of the gremolata ingredients together in a bowl and mix to combine. Set aside.

2. Cool the branzino: Wash the fish under cold water and pat dry. Clean and heat the grill to medium-high heat.

3. Place lemon rounds inside the cavity of the branzino. Rub the fish liberally with canola oil. Sprinkle with Kosher salt and freshly ground black pepper.

4. Grill the fish horizontally on the grill grates for 8 minutes on the first side until the skin is brown and crispy, and starting to puff up and flake. The fish should easily release from the grates when using a metal fish spatula. If the fish is sticking, it is not yet ready to flip. Once turned, cook the other side for another 8 minutes and remove from heat.

5. Sprinkle with the flake salt and serve with the gremolata and lemon wedges.

Coffee Ice Cream

Try our irresistible coffee ice cream! Robust coffee flavor, in a creamy indulgent form, provides a cool escape with every spoonful. Treat yourself to a scoop (or two) of the ultimate coffee lover's delight!

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Coffee Ice Cream
Makes about 1 quart

Ingredients:

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1/4 cup finely ground coffee beans
4 large egg yolks
1 teaspoon pure vanilla extract

Directions:

1. In a saucepan, combine the heavy cream, whole milk, sugar, and finely ground coffee beans. Heat the mixture over medium heat until it just starts to simmer. Do not let it boil.

2. Remove from the heat and cover. Let it steep for about 20 minutes to infuse the coffee flavor.

3. Strain the mixture through a fine-mesh sieve double-lined with cheesecloth to remove the coffee grounds. Strain two times, if necessary, to remove all of the larger coffee grounds. Return the strained coffee-cream mixture to the saucepan and warm well, (but do not allow to simmer).

4. In a separate bowl, whisk the egg yolks.

5. Temper the egg yolks by whisking a 1/4 cup of the warm coffee mixture intothe eggs. Whisk together, then add a whole cup of the warm coffee mixture to the eggs and whisk together. Finally, add the entire egg mixture to the saucepan holding the remaining warm coffee mixture.

6. Cook the coffee mixture over medium heat, stirring constantly, until it thickens. Be sure to not let the mixture come to a boil.

7. Remove from heat and let it cool slightly. Add the vanilla extract and stir until combined.

8. Chill the coffee custard base in the refrigerator for at least 4 hours or overnight.

9. Pour the chilled custard base into an ice cream maker and churn according to the manufacturer’s instructions.

10. Transfer the churned ice cream to a sealed container and freeze for at least 3 hours, or until firm.

Herbed Cucumber and Tomato Salad with Garlic Sesame Dressing and Jammy Eggs

Celebrate the summer harvest with this beautiful, cucumber-centered salad. Crunchy greens are enhanced with fresh herbs and coated with a fresh garlic sesame dressing. Jammy boiled eggs add protein, while sesame seeds and peanuts bring on a satisfying crunch.

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Herbed Cucumber and Tomato Salad with Garlic Sesame Dressing and Jammy Eggs
Serves 4 - 6

Salad Ingredients:

4 eggs
1 head romaine, chopped
1 English cucumber, halved and sliced
1 cup grape or cherry tomatoes
1/2 red onion, thinly sliced
3 green onions, finely chopped
1/4 cup fresh dill weed, chopped
1/2 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped
1-1/2 tablespoons roasted sesame seeds
1/2 cup lightly salted peanuts

Garlic Sesame Dressing Ingredients:

6 anchovies, finely chopped
6 tablespoons olive oil
1-1/2 teaspoon sesame oil
1 tablespoon brown sugar
1 teaspoon soy sauce
1 teaspoon Dijon mustard
2 cloves garlic, minced
1 tablespoon lemon juice, plus zest
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper

Directions:

1. Prepare the soft boiled eggs: Add the eggs to a saucepan and fill the saucepan with water, covering the eggs with about 1-2 inches of water. Bring the water to a boil. Once boiling, immediately turn off the heat, cover the pan with a lid, and let sit for 6 minutes. Remove immediately from the hot water and cool by running under cold water for about a minute. Peel and halve the eggs.

2. In a wide-mouthed jar, combine and whisk together all of the dressing ingredients and set aside.

3. Prep the veggies: Chop the romaine, halve and slice the cucumber, halve the tomatoes, thinly slice the red onion, and chop the green onions. Remove the dill, cilantro, and mint leaves from their stems and chop.

4. In a large salad bowl, toss the veggies with the dressing. Sprinkle the salad with the toasted sesame seeds and salted peanuts. Add the halved eggs on top. Sprinkle with additional salt and pepper to taste.

Grilled Summer Peaches with Maple Sesame Toasted Oats and Vanilla Bean Ice Cream

Summer stone fruits are one of nature's finest gifts! So let's celebrate the season with some grilled summer peaches! Grilling peaches brings out their sweet juices while the warm, slightly charred flavor pairs perfectly with cold, vanilla bean ice cream. Prep the maple sesame toasted oats beforehand to quickly assemble this easy weeknight dessert.

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Grilled Summer Peaches with Maple Sesame Toasted Oats and Vanilla Bean Ice Cream
Serves 6

Ingredients:

3 cups old fashioned oats
1/2 cup white sesame seeds
1/2 cup black sesame seeds
1 cup chopped pecans
1 cup unsweetened coconut flakes
1 teaspoon cinnamon
1/4 cup packed light brown sugar
1/4 teaspoon Kosher salt
3 tablespoons unsalted butter
1/2 cup pure maple syrup
1/2 cup extra virgin olive oil
1/4 cup tahini
1 teaspoon vanilla extract
1/2 teaspoon sesame oil
6 peaches, halved and pitted
3 tablespoons vegetable oil, for brushing peaches and grill grates
Vanilla bean ice cream, for serving
Flake salt, for finishing

Directions:

1. Make the toasted oats. Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.

2. In a large bowl, combine the oats, white and black sesame seeds, chopped pecans, coconut flakes, cinnamon, brown sugar, and salt.

3. In a small, microwave-safe bowl, heat the butter until melted, roughly 30 seconds. In a medium bowl combine the maple syrup, olive oil, tahini, vanilla, sesame oil, and melted butter. Stir until combined.

4. Pour the maple syrup mixture over the dry ingredients. Use a wooden spoon to toss the dry ingredients until all are coated.

5. Spread the sticky oat mixture evenly over the prepared baking sheet and bake until golden brown, roughly 25-30 minutes. Toss occasionally to break up any large pieces, and to ensure even roasting. Remove from heat and set aside.

6. Meanwhile, oil the grill grates. Heat the grill to high. Brush the flesh of the peaches with the vegetable oil.

7. Grill the peaches, cut side down, until softened, 3-5 minutes. Use grill tongs to test and lift one peach to ensure grill marks are present, and that the flesh has slightly caramelized. Remove the peaches with grill tongs.

8. Serve the peaches topped with the maple sesame toasted oats mixture, vanilla ice cream, and a sprinkle of flake salt.

Double Chocolate Zucchini Bread with Pecans

Looking for a delectable way to enjoy the seasonal plethora of zucchini? Try our Double Chocolate Zucchini Bread with Pecans. A perfect treat for any time of day, it's a mouthwatering way to satisfy your chocolate cravings with a touch of wholesome goodness. Get our recipe here!

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Double Chocolate Zucchini Bread with Pecans
Makes 1 loaf

Ingredients:

1-1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs
1/2 cup sugar
1/4 cup plain Greek yogurt
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
2 cups grated zucchini, (about 2 medium-sized zucchinis) finely grated with a box grater
1/2 cup chopped pecans
1/2 cup dark chocolate chips

Directions:

1. Preheat the oven to 350 degrees F. Grease and flour a 9x5-inch loaf pan or spray with a baking spray.

2. Finely grate the zucchini using the smaller side of a box grater for a fine texture in the final bread. Set aside.

3. Prepare the dry ingredients. In a medium-sized bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, and ground cinnamon. Set this dry mixture aside.

4. Whisk together the wet ingredients. In a large bowl, whisk the eggs and granulated sugar until well-combined and slightly thickened. Add the Greek yogurt, vegetable oil, and vanilla extract. Mix until smooth. Gently fold the finely grated zucchini into the liquid mixture.

5. Combine the wet and dry ingredients. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to over-mix; a few lumps are okay.

6. Fold in the chopped pecans and dark chocolate chips with a spatula.

7. Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs attached. If needed, loosely cover the bread with aluminum foil if it begins to brown too quickly.

8. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

9. Slice, and enjoy warm with a smear of butter!

Banh Mi Inspired Grilled Pork Bowls

This recipe, inspired by Banh Mi sandwiches, delivers vibrant and delicious flavors in a convenient bowl format. Enjoy the savory grilled pork, zesty pickled carrots, fresh herbs, and complementary rice. Every bite holds the promise of satisfying, bold flavors designed to delight.

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Banh Mi Inspired Grilled Pork Bowls
Serves 4

Ingredients for the Grilled Pork:

About 1 pound pork tenderloin, sliced on a bias into 1/4-inchthick pieces
3 cloves garlic, minced
1 tablespoon shallot, minced
3 tablespoons soy sauce
1 tablespoon fish sauce (may omit, OR substitute vegan fish sauce)
1 tablespoon brown sugar
1 tablespoon fresh lime juice, (about 1/2 of a lime)
1 tablespoon sriracha sauce
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper

Ingredients for the Pickled Carrots:

1 cup carrots, julienned, about 2-inches long
1/4 cup rice vinegar
1 tablespoon sugar
1/2 teaspoon salt

Ingredients for the Rice:

1-1/2 cups jasmine rice, well-rinsed
2-1/4 cups water
1 tablespoon butter
Pinch of salt

Ingredients for the Sriracha Mayo:

1/3 cup mayonnaise
1 tablespoon sriracha sauce
Juice 1/2 of a lime

Ingredients for Assembling:

Cooked rice
Marinated and grilled pork
Pickled carrots
Purple cabbage, thinly sliced with a handheld mandoline
1/2 English cucumber, diced into
1/4-inch cubes
1 jalapeño pepper, thinly sliced on the bias
1 avocado, sliced
Fresh cilantro leaves, washed
Sriracha mayo
Sesame seeds, for garnish

Directions:

1. Slice the pork tenderloin into thin 1/4-inch pieces and place in a shallow bowl or sealable plastic bag.

2. Prep the marinade. In a medium bowl, whisk together the minced garlic, shallot, soy sauce, fish sauce (or vegan fish sauce), brown sugar, lime juice, sriracha sauce, salt, and black pepper.

3. Toss the sliced pork in the marinade until it's well-coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to infuse into the pork.

4. In a small bowl, prepare the pickled carrots. Combine the julienned carrots with the rice vinegar, sugar, and salt. Toss to coat the carrots and let them set for at least 15 minutes.

5. Use a handheld mandoline to thinly cut the cabbage. Cut the thin slices into about 2-inch long pieces. Prepare the cucumber by dicing. Thinly slice the jalapeño pepper on the bias. Halve and slice the avocado. Set all the prepped veggies aside until it’s timeto assemble the bowls.

6. Meanwhile, make the rice. Rinse the rice using a fine-mesh strainer. Agitate and rinse the rice until the water runs clear. Add the rinsed rice, cold water, butter, and salt to a medium sauce pan and bring to a boil. Once the water boils, cover with a tight-fitting lid and turn to low heat. Cook the rice for 15 minutes on low. Then, remove the pan from the heat and keep covered for another 15 minutes. Once ready to assemble the bowls, fluff the rice with a fork.

7. Mix the sriracha mayo. In a small bowl, mix together the mayonnaise, sriracha, and lime juice until combined. Add additional sriracha, as desired.

8. Once all of the bowl elements are prepped, it's time to grill! Preheat the grill or grill pan over medium-high heat. Grill the marinated pork for about 3-4 minutes per side, or until it reaches 145 degrees F. Set aside to rest for 5 minutes. Slice into strips for the bowls.

9. Assemble the bowls. Place a portion of cooked jasmine rice at the bottom of each bowl. Artfully add the grilled pork slices, pickled carrots, purple cabbage, diced cucumber, and avocado slices to the bowl.

10. Garnish with your choice of toppings including sliced jalapeños, cilantro, sriracha mayo, and a sprinkle of sesame seeds.

11. Enjoy!

Grilled Salmon Salad with Red Quinoa, Avocado, and a Cilantro Lime Crema

Fire up the grill and do your taste buds a favor by prepping this grilled salmon salad. Warm, succulent, grilled salmon nestles on a bed of nutty red quinoa, creamy avocado, spicy radish, and juicy summer tomatoes. Drizzle everything with our zippy, cilantro lime crema for a fresh, healthy dinner!

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Grilled Salmon Salad with Red Quinoa, Avocado, and a Cilantro Lime Crema
Serves 4

Salad Ingredients:

1 cup red quinoa
2 cups vegetable stock
5 oz baby arugula
1 avocado, pitted and sliced
8 radishes, thinly sliced with a mandoline
10 oz grape tomato medley, halved
1/2 red onion, thinly sliced pole-to-pole
1 cup fresh cilantro, chopped
3 tablespoons olive oil
1/4 teaspoon salt

Cilantro Lime Crema Ingredients:

1 cup sour cream
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons fresh cilantro, finely chopped
2 tablespoons olive oil
1/2 teaspoon Kosher salt
1/2 teaspoon chili powder

Salmon Ingredients:

1-1/2 lb salmon filet
2 tablespoons olive oil
4 garlic cloves, minced
Kosher salt
Freshly cracked black pepper

Directions:

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

2. In a bowl or wide-mouth jar, whisk all of the cilantro lime crema ingredients until well-combined. Cover and refrigerate until ready to use.

3. Prepare all of the salad ingredients and mix them together in a large bowl with the quinoa. Use tongs to toss and mix the salad with the olive oil, salt, and pepper until lightly coated.

4. Clean and oil the grill grates. Prepare the grill for medium heat. In a small bowl, combine the olive oil, minced garlic, salt, and pepper. Generously brush the salmon filets with the olive oil mixture.

5. Grill the salmon over medium heat, skin side down, for roughly 4-6 minutes, or until the fish lightens in color and becomes firm to the touch. Use a fish spatula to gently turn the salmon and cook for another 2-4 minutes, or until the internal temperature reaches 145 degrees F and it is done to your liking.

6. Remove from the grill, and let cool slightly. Remove the skin from the salmon filets, and separate into smaller pieces. Place the pieces on top of the quinoa salad. Serve with a generous drizzle of the cilantro lime crema.

Grilled Corn Salsa with Fried Tortilla Chips

Celebrate summer’s vegetables, fresh from the grill, with corn salsa and homemade, crispy, fried tortilla chips! Charred sweet corn, juicy tomatoes, zesty lime, and aromatic cilantro come together in this easy recipe. Whether you're hosting a backyard barbecue, or craving a fresh summertime snack, this salsa elevates any occasion!

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Grilled Corn Salsa with Fried Tortilla Chips
Serves 8 - 10

Ingredients:

4 ears yellow corn, husks and silk removed
2 tablespoons extra virgin olive oil, plus 1 tablespoon
1 avocado, pitted and diced
12-15 grape tomatoes, finely chopped
1 yellow pepper, finely chopped
1/2 red onion, peeled and chopped
1/2 small serrano pepper, seeded and chopped
1/2 cup fresh cilantro, chopped
2 cloves garlic, minced1 lime, juiced
6 oz cotija cheese
1/2 teaspoon Kosher salt
1/2 teaspoon cumin
1/4 teaspoon cayenne
1/4 teaspoon paprika
10 good quality corn tortillas, slightly dry
1 cup vegetable oil
salt to taste

Directions:

1. Prepare the corn salsa: Clean and oil the grill grates. Heat the grill to medium-high heat. Brush the corn with roughly 2 tablespoons olive oil and place the ears directly on the grill. Close the lid and roast for 10 minutes, rotating every couple minutes to promote even cooking and charring.

2. Using tongs, remove the corn from the grill. Transfer to a plate. Once slightly cooled, and easy to handle, use a corn stripper or a knifeto remove the kernels from the cob.

3. In a large bowl, use a wooden spoon to stir together the corn, avocado, grape tomatoes, yellow pepper, red onion, serrano pepper, cilantro, garlic, lime, cotija cheese, the remaining tablespoon olive oil, salt, cumin, cayenne, and paprika. Cover and set aside.

4. Make the homemade tortilla chips: Cut each corn tortilla into 6 even triangles. Line a large sheet pan with paper towels. In a large skillet over medium-high heat, fill the bottom of the skillet with 1" of the vegetable oil. Wait until the oil is 350 degrees F. Working in batches, carefully place the tortilla wedges into the oil, ensuring that the hot oil does not splatter. Cook the tortilla chips until golden brown and crispy, roughly 1-2 minutes. Watch the chips carefully to ensure that they do not burn.

5. Use a large slotted spoon or "spider," to remove the chips and place them on the paper towel-lined sheet pan. Continue with the remaining tortillas, adding additional oil if needed. Sprinkle with salt to your desired taste.

6. Serve the corn salsa with the homemade chips and enjoy!

Panna Cotta with Strawberry-Rhubarb Sauce and Crumbled Shortbread

Dive into a world of creamy delight with our exquisite Panna Cotta, adorned with a sweet-tart Strawberry-Rhubarb Sauce and a touch of crumbled shortbread. This dessert is a symphony of flavors and textures that will leave you craving more!

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Panna Cotta with Strawberry-Rhubarb Sauce and Crumbled Shortbread
Serves 6

Panna Cotta Ingredients:

1 package (1 tablespoon) plain, unflavored gelatin
2 tablespoons cold water
2 cups heavy cream
1 cup whole milk
1/2 cup sugar
2 teaspoons vanilla extract
Pinch of salt

Strawberry-Rhubarb Sauce Ingredients

3 cups rhubarb, diced into 1/4-inch pieces
2 cups strawberries, diced
1/3 cup sugar
1 teaspoon vanilla extract
Pinch of salt

Garnish:

6 shortbread cookies, crushed

Directions:

1. Prepare 6 individual ramekins or small bowls by wiping with a thin film of canola oil using a paper towel. This thin coating of oil will help the panna cotta release more easily in step 7.

2. In a small bowl, bloom the gelatin by sprinkling the powder into 2 tablespoons of cold water. Stir the gelatin into the water until itdissolves and let it set and bloom for 5-10 minutes. It will become verygelatinous in about 5 minutes.

3. Meanwhile, in a larger saucepan, heat the heavy cream, whole milk, sugar, vanilla extract, and a pinch of salt and bring to a low simmer, but not a boil. Whisk and cook until the sugar is dissolved. Remove from the heat.

4. Once the gelatin has bloomed and the cream mixture has warmed, activate the gelatin by heating in the microwave for 10 seconds. Stir the gelatin, and heat for an additional 10 seconds, if needed, until the gelatin is fully liquid again. Once the gelatin is liquid, whisk it into the warmed cream mixture.

5. Pour the panna cotta cream into the 6 prepared individual ramekins or bowls. Cover, and chill for at least 6 hours, or ideally overnight.

6. Prepare the strawberry-rhubarb sauce. Dice the rhubarb and the strawberries. In a saucepan, cook the fruit with the sugar, vanilla extract, and a pinch of salt. Mash with a potato masher or other pan chopping tool, and cook until the fruit is softened and reduced into a sauce, about 20-25 min. The sauce will thicken as it cools. Chill the sauce to serve with the panna cotta.

7. Once ready to serve the panna cotta, use a sharp knife to release the dessert from the rim of the ramekin or bowl. Dip the bottom of the ramekin or bowl into a bowl of hot water (be sure to not get any water into the dessert). The warm water will help the dessert release from the dish. Once it releases, quickly flip the dish over onto a dessert plate.

8. Top with the strawberry-rhubarb sauce and crushed shortbread cookies and enjoy!

Spring Asparagus, Sugar Snap Peas, and Radish Salad with Quinoa and Goat Cheese

Spring is in full bloom and we are inspired by its bounty! This warm and hearty salad celebrates crisp spring asparagus, snappy peas, and peppery radishes, all nestled in a nutty bed of quinoa. Tossed with a delicious spicy-salty dressing and topped with goat cheese, get ready to embrace the fresh flavors of the season.

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Spring Asparagus, Sugar Snap Peas, and Radish Salad with Quinoa and Goat Cheese
Serves 4 - 6

Salad Ingredients:

2 cups vegetable stock
1 cup quinoa
1 tablespoon butter
1 tablespoon olive oil
1/2 cup pistachios
7-8 radishes, thinly sliced with amandoline
1 cup sugar snap peas, strings removed, sliced on the bias
5 stalks asparagus, thinly sliced

Dressing Ingredients:

1/3 cup olive oil
1 teaspoon lemon zest
2 tablespoons lemon juice
1/2 tablespoon honey
1 teaspoon Dijon mustard
2-3 anchovies, chopped (optional)
1 small shallot, minced
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
1/2 red onion, thinly sliced with a mandoline
2 tablespoons chives, freshly chopped
10-12 fresh basil leaves, torn
2 tablespoons mint, coarsely chopped
2 tablespoons fresh dill, coarsely chopped
5 oz mixed baby greens
4 oz goat cheese, crumbled

Directions:

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

2. In a small skillet, melt the butter and olive oil over medium heat. Add the pistachios and cook for 3-4 minutes tossing occasionally until slightly brown and exuding a nutty fragrance. Toss the pistachios (and any remaining warm butter and olive oil) into the quinoa and set aside to cool.

3. Prep the radishes, snap peas, asparagus, red onion, chives, basil, mint, and dill and combine with the baby greens in a large salad bowl.

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

5. Drizzle the dressing over the salad and toss to coat. Serve the greens over the quinoa and pistachio mix. Sprinkle with the goat cheese and additional salt and pepper to taste. Enjoy!

Pan Seared Sea Scallops with Asparagus and Lemony Herbs

Sweet, succulent scallops are on the menu tonight! Pan seared to achieve a golden crust while maintaining a delicate, tender interior, we love how easy these scallops are to prepare, and how satisfying they are to eat! For dinner, pair them with a plate of roasted asparagus prepared with lemon, mint, and parsley, along with a side of fresh bread and butter. Delicious!

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Pan Seared Sea Scallops with Asparagus and Lemony Herbs
Serves 2 - 4

Scallop Ingredients:

10-12 sea scallops
1/2 tablespoon olive oil
2 tablespoons butter
3 tablespoons sugar
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper

Asparagus Ingredients:

1 bunch asparagus
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
3 tablespoons olive oil, plus
1 tablespoon
1/4 cup fresh mint, coarsely chopped
1/4 cup fresh parsley, coarsely chopped
1 lemon, zested and juiced

Directions:

1. Preheat the oven to 425 degrees F.

2. Wash the asparagus and pat it dry. Break off the hard, woody ends (ends should naturally break toward the bottom when snapped).

3. On a rimmed baking sheet, spread the asparagus in a single layer and drizzle with the 3 tablespoons olive oil. Sprinkle with the salt and pepper and use tongs to move the spears around a bit to ensure they are coated. Roast the asparagus for 8-12 minutes, until slightly browned and fork tender. Remove from the oven and set aside.

4. In a small bowl, combine the chopped mint and parsley with the remaining tablespoon olive oil and the lemon juice and zest. Set aside.

5. While the asparagus roasts, prep and sear the scallops. Gently rinse the scallops and pat dry with a paper towel. If necessary, gently remove the side muscle that secured the scallop to the shell. Sprinkle the scallops with salt and pepper. Prepare a plate with a layer of sugar.

6. Heat the olive oil and butter in a large skillet over medium-high heat. While the oil and butter heat, coat both sides of each scallop in sugar. Once the skillet is hot, work in batchesto cook the scallops. Place the scallops sugar-side down on the skillet, spacing them at least 1 inch apart, making sure not to crowd the pan. The scallops should sizzle on contact with the pan. If they start to brown too quickly, reduce the heat. After 1-2 minutes, use tongs to gently flip over and cook the scallops for an additional 1-2 minutes. Scallops should release easily from the pan. When they are ready to be turned, they should have a golden crust while still translucent in the middle. Remove the first batch of scallops from the pan, and cook the second batch.

7. Plate the asparagus alongside the scallops, and drizzle with the lemony herbs. Sprinkle with additional salt and pepper to taste. Serve with a lemon wedge and a bit of fresh bread adorned with quality butter.

Slow Cooker Chicken Tostadas with Avocado Crema

Enjoy these flavorful chicken tostadas with the addition of a rich and creamy avocado crema. They are easily made by slow cooking the chicken, and prepping an array of toppings while the tostada shells bake. Tostadas are perfect for a family-pleasing dinner, or for feeding a gathering of friends!

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Slow Cooker Chicken Tostadas with Avocado Crema
Serves 4-6

Chicken Ingredients:

3 pounds boneless, skinless chicken breasts
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 can (7 oz.) diced green chiles

Avocado Cream Ingredients:

2 ripe avocados
1/2 cup sour cream
1/4 cup fresh cilantro, chopped
1 lime, juiced
Salt and pepper to taste

For Serving Ingredients:

12 small corn tortillas
Shredded cheese
Shredded lettuce
Diced tomatoes
Sliced jalapeños, (optional)
Cilantro, as garnish
Avocado Crema

Directions:

1. PLACE the boneless, skinless chicken breasts in the slow cooker.

2. SPRINKLE the ground cumin, chili powder, paprika, onion powder, garlic powder, salt, and pepper evenly over the chicken. Drizzle with olive oil. Add the diced green chiles.

3. COVER the slow cooker and cook on the LOW setting for 6-8 hours, OR on the HIGH setting for 3-4 hours until the chicken is tender and shreds easily with a fork.

4. SHRED the cooked chicken using two forks.

5. PREPARE the avocado crema. In a food processor, combine the ripe avocados, sour cream, chopped cilantro, lime juice, salt, and pepper. Blend until smooth and creamy. Adjust the seasonings to your taste.

6. PREP the tortillas. Preheat the oven to 425 degrees F. Brush both sides of the corn tortillas with olive oil and place on a sheet pan. Bake for about 5 minutes or until they become crisp and lightly browned. Flip each tortilla over and sprinkle with grated cheese and bake for another 2 - 4 minutes, or until the cheese melts.

7. ASSEMBLE the tostadas. Top each tortilla with the shredded chicken. Then, add the toppings of your choice: shredded lettuce, diced tomatoes, jalapeños, and cilantro.

8. DRIZZLE the avocado crema on top and enjoy!

Coconut Cream Pie

Coconut cream pie is a wonderful indulgence worth trying! Our recipe features coconut three ways. There is coconut milk and sweetened shredded coconut in the filling, and shaved, toasted coconut flakes on top. It’s destined to become a favorite of anyone lucky enough to get a taste.

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Coconut Cream Pie
Makes one 10-inch pie

Pie Ingredients:

1-1/4 cups flour
1/2 teaspoon salt
1 tablespoon sugar
8 tablespoons salted butter, cut into 1/2 inch cubes
2 tablespoons cold buttermilk
2 tablespoons ice cold water

Coconut Cream Filling Ingredients:

4 egg yolks
1/4 cup corn starch
1/2 cup sugar
1 can coconut milk, full fat
1-1/2 cups half-and-half
1/4 teaspoon salt
1 tablespoon butter
1 teaspoon vanilla extract
1-1/2 cups sweetened, shredded coconut

Whipped Cream Topping Ingredients:

2 cups whipping cream
1 teaspoon vanilla
1 teaspoon coconut rum (optional)
1/3 cup powdered sugar

Garnish:

1-1/2 cups shaved coconut, toasted in the oven until golden brown

Directions:

1. Prepare the pie crust by mixing the flour, salt, and sugar in a large bowl. Cut the cold butter into half-inch cubes.

2. Combine the butter and flour together by hand with a pastry blender, or pulse with a food processor leaving pea-sized pieces of butter remaining. 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 over-mixing the butter and flour.

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

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

5. Once the crust has chilled, roll it out into 10” circle and place in the pie dish. Crimp the edge and line the pie with parchment and pie weights. Re-chill the rolled out pie dough for another 20 minutes to help slow shrinkage during baking. Bake at 375 degrees F for 20 minutes, or until golden brown. Let the pie crust cool completely.

6. Prepare the coconut cream filling. In a large saucepan, whisk the egg yolks, corn starch, sugar, coconut milk, and half-and-half together. Continue whisking over low heat until the mixture just begins to bubble and thicken. This thickening process can take up to 15 minutes. Keep the heat on medium-low, and monitor carefully to be sure the filling doesn’t burn. Whisk often, and cook until it thickens into a pudding-like texture.

7. Remove the filling from the heat and whisk in the salt, butter, vanilla extract, and shredded coconut.

8. Add the warm filling to the parbaked, cooled pie crust. Cover with plastic wrap and refrigerate until chilled and set, about 3-4 hours.

9. Using a food processor, whip the cream by pulsing all of the whipped cream ingredients together. Continue pulsing until very stiff peaks form. Pipe or spoon the whipped cream on top of the chilled pie.

10. Add a garnish of toasted and shaved coconut.

11. Slice and enjoy!

Crab Linguine with Spicy Walnut Pesto & Springy Green Onions

This quick pasta dish celebrates simple, good quality ingredients. A spicy walnut pesto gently coats the linguine pasta, while sweet, delicate lump crab meat offers a decadent touch. Springy green onions and lemon zest add a bright, fresh taste to the dish.

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Crab Linguine with Spicy Walnut Pesto & Springy Green Onions
Serves 4

Pasta Ingredients:

1 lb linguine
2 tablespoons unsalted butter
5 cloves garlic, thinly sliced
1 cup chopped green onions
1/8 teaspoon Kosher salt
1/4 teaspoon freshly cracked black pepper
1 lemon, zested and juiced(reserve lemon juice for the pesto)
1/2 cup dry white wine
3/4 lb lump crab meat

Spicy Walnut Pesto Ingredients:

1/2 cup olive oil
2 cups packed basil leaves
3/4 cup walnuts1 clove garlic
1 tablespoon fresh lemon juice (see above)
1/4 teaspoon crushed red pepper flakes
1 cup grated Parmesan cheese
1/4 teaspoon Kosher salt
1/4 teaspoon freshly cracked black pepper
Serve with: Lemon wedges and grated Parmesan

Directions:

1. Make the walnut pesto by combining all of the pesto ingredients in a food processor and blending until smooth. Set aside.

2. Fill a large pot with water and bring it to a boil. Generously salt the water and cook the linguine until al dente, stirring occasionally to keep the pasta from sticking together. Reserve a cup of the hot cooking water and drain the pasta.

3. Meanwhile, in a large sauté pan over medium heat, melt the butter. Add the garlic and green onions and cook until soft and fragrant, about 2-3 minutes. Add the salt, pepper, and lemon zest, and stir to combine.

4. Deglaze the pan with the wine and continue cooking until wine is reduced by half, about 5-7 minutes.

5. Add the crabmeat and cook until the crab is just heated through, about 1 minute. (If possible, choose jumbo lump crab meat which is comprised of deliciously satisfying, large pieces of crab.)

6. Add the pasta, a tablespoon of the reserved cooking liquid, and the pesto. Cook for another minute, tossing with tongs until the linguine is coated and the ingredients are well combined. Add more pasta cooking liquid to thin if needed.

7. Serve with lemon wedges and an extra sprinkle of Parmesan. Enjoy while piping hot.

Asparagus and Mushroom Breakfast Strata

This spring asparagus and mushroom strata is assembled the night before making mornings both easy and tasty! Delicious spring vegetables pair with nutty Parmesan cheese and fresh dill in this egg bake dish that brings life to day-old bread.

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Asparagus and Mushroom Breakfast Strata
Serves 4 - 6

Ingredients:

3 tablespoons butter, plus 1 tablespoon for greasing the pan
1 leek, greens removed and white portion chopped
12 oz sliced cremini mushrooms
8 oz sliced shiitake mushrooms
3 cups day-old bread cut into1-inch cubes
2 cups Parmesan cheese, gratedand separated
1/2 lb fresh asparagus, stemmed, and spears cut into thirds
1/4 cup fresh dill, roughly chopped
10 eggs
1-1/2 cups whole milk
1/2 cup sour cream
1/2 teaspoon mustard seed
1 teaspoon Kosher salt
1/4 teaspoon black pepper

Directions:

1. Grease a 9x13 baking dish with butter.

2. In a large skillet over medium heat, melt the butter. Add the leeks, cremini mushrooms, and shiitake mushrooms. Cook until all the liquid has evaporated and the ingredients begin to brown, about 10 minutes. Remove from heat and set aside. (Depending on the size of your pan, you may need to do this in two batches to avoid steaming the mushrooms in their own liquid).

3. Spread the cubed bread evenly in the prepared baking dish. Sprinkle with half of the Parmesan cheese.

4. Evenly spread the sautéed leeks, mushrooms, asparagus, and half of the fresh dill on top of the cubed bread.

5. In a large mixing bowl, whisk the eggs, milk, sour cream, mustard seed, salt, and pepper until combined.

6. Pour the egg mixture over the bread and vegetables, and sprinkle the top with the remaining cheese and reserved dill. Cover the strata and refrigerate overnight.

7. When ready to bake, preheat the oven to 375 degrees F and bring the strata to room temperature. Bake for 40-45 minutes until the center is done (165 degrees F) and the top is a nice golden brown. Cool slightly before serving.

Chicken Milanese

Raise the bar on "We're having chicken for dinner!" This recipe features a crispy, buttery crust and a creamy, dreamy sauce. You’ll find that this dish is surprisingly easy for the level of flavor that it delivers. In just a few minutes, dinner will be served!

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Chicken Milanese
Serves 4

Chicken Milanese Ingredients:

4 thinly-sliced pieces of chicken breast
2 eggs
1/2 cup Panko breadcrumbs
1 teaspoon dried oregano
1/2 teaspoon garlic powder
2 tablespoons olive oil, for pan frying
4 tablespoons butter, for pan frying

Parmesan Cream Sauce Ingredients:

1/4 cup butter
2 tablespoons all-purpose flour
1 cup heavy cream
1/2 cup whole milk
1/2 cup finely grated Parmesan cheese
salt and pepper, to taste

Arugula Side Salad:

1/4 cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
salt and pepper, to taste
4 oz arugula
2 oz Parmesan cheese, shaved
8 oz cherry tomatoes, quartered

Directions:

1. Flatten the chicken. If the chicken is uneven in thickness, pound to an even thickness for more consistent cooking. Cover the chicken in plastic wrap, or place in a plastic bag and pound with a meat pounder or rolling pin until the pieces are an even thickness (about 1/2-inch).

2. Bread the chicken. Whisk the eggs in a shallow bowl. Mix the Panko breadcrumbs, oregano, and garlic powder in a separate shallow bowl. Dip each flattened 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 cook.

3. Pan fry the chicken. In a large skillet or braiser, add 2 tablespoons of olive oil to the pan and heat the pan. Once the pan is hot, cut the butter into 4 pieces and place in the pan with a chicken cutlet on top. Cook 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. Allow plenty of room in the pan between the chicken pieces. This will promote even cooking and preserve the breading. Depending on the size of the pan, work inbatches, if necessary.

4. Meanwhile, prepare the Parmesan Cream Sauce. In a saucepan, melt the butter. Whisk in the flour and stir until golden brown, about 2 minutes. Turn the heat to medium, and add the heavy cream. Whisk together. Add the whole milk and continue whisking until thickened. Just before serving, add in the Parmesan cheese, salt, and pepper, and whisk together.

5. Prepare the side salad by whisking together the dressing ingredients and tossing with the arugula. Top the salad with the parmesan cheese and tomatoes.

6. Plate the chicken with ahealthy drizzle of Parmesan Cream Sauce and serve with the side salad. Enjoy!

The Croque Monsieur

Elevate your sandwich experience with our mouthwatering Croque Monsieur! Layers of savory ham, creamy béchamel sauce, and gooey melted cheese are sandwiched between perfectly toasted slices of bread. It's a taste of Paris in every bite. Bon appétit!

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The Croque Monsieur
Makes 4 sandwiches

Sandwich Ingredients:

2 tablespoons butter
8 slices brioche bread
Dijon mustard
Béchamel sauce
8 slices ham, thinly sliced
3 cups grated cheese (we like using a mixture of Gruyére, Parmesan, and sharp white cheddar)

Bechamel Sauce Ingredients:

3 tablespoons butter
3 tablespoons flour
2 cups milk
1 bay leaf
1/8 teaspoon nutmeg
1/2 cup Parmesan, grated
1 tsp Kosher salt
1/4 teaspoon pepper

Directions:

1. Make the Béchamel sauce. In a small saucepan over medium-high heat, melt 3 tablespoons of butter until bubbly. Add 3 tablespoons of flour and whisk vigorously together. While continuously stirring, allow the roux to cook for 2 minutes to allow the flavors to develop. Slowly, add the milk while continuing to whisk. Add the bay leaf and nutmeg. Whisk the sauce until smooth and thickened, then slowly add the Parmesan cheese. Stir until the cheese is melted and the sauce is smooth. Season the sauce with salt and pepper, to taste.

2. Prep the sandwich. Slice the bread, and lightly butter the outside of each slice. Spread a thin layer of Dijon mustard and a layer of the Béchamel sauce on four of the bread slices. Place 2 slices of ham on top of the Béchamel sauce and sprinkle with half the grated cheese. Top each stack with a second slice of bread.

3. Grill the sandwich. Using a panini press or a skillet, grill the sandwiches until golden brown on both sides.

4. Broil the cheese. Add another layer of Béchamel sauce to top of each grilled sandwich. Sprinkle with the remaining grated cheese and broil using the panini press or in the oven until the cheese is bubbly and browned.

5. Enjoy!

Variation:

The counterpart to the “Croque Monsieur” is the “Croque Madame.” The latter is the same sandwich with the addition of a fried egg on top which is said to be reminiscent of a lady’s hat. Cook the egg sunny side up taking care not to overcook. Sprinkle with salt and serve immediately on top of the assembled sandwich.

Kouign-Amann

Pronounced "queen-a-mahn”, this Brittany-based breakfast pastry is a delightful cross between a sticky bun and a croissant. Buttery and flaky, with caramelized sugar throughout its layers, this recipe is all about technique — and it's worth the effort!

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Kouign-Amann
Makes 12 pastries

Dough Ingredients:

1/3 cup warm water
1 teaspoon sugar, plus 2 tablespoons sugar
1 packet (approx. 2-1/4 teaspoons) active dry yeast
3-1/2 cups all purpose flour
1-1/3 cups milk, warmed
1 teaspoon Kosher salt
4 tablespoons butter, melted

Butter Block:

1 cup (2 sticks) high quality salted butter, chilled
1/2 cup sugar
1/4 teaspoon Kosher salt

Muffin Tin Assembly:

2 tablespoons melted butter, separated
1/2 cup sugar
1 teaspoon salt

Directions:

1. Activate the yeast. The water should be between 95-100 degrees F, or comfortably warm to the inside of the wrist. Add 1 teaspoon sugar and stir to dissolve prior to adding the yeast granules. Swirl the sweetened water, and sprinkle the yeast on top while the water is still moving. Allow to sit for 5-7 minutes or until the top is nicely foamy and the yeast awakened.

2. Measure the flour and place in a large mixing bowl.

3. Combine the warm milk with the remaining two tablespoons sugar, salt, and melted butter. (Ensure that the milk is not too hot, but rather, creates a nice, warm environment for optimal yeast performance in the following step.)

4. Combine both wet mixtures (the foaming yeast and the warmed milk) into the flour, and stir until all of the flour has been incorporated.

5. Transfer the rough, wet dough onto a working surface (marble pastry slab or countertop).

6. Knead the dough lightly just until the dough holds together and is slightly sticky. Do not over-knead. A bench scraper is very useful in scooping up the dough and folding it over on itself.

7. Place the dough in a clean, large, lightly greased mixing bowl for its first rising session. Cover with plastic wrap and allow the dough to rise in a warm environment until doubled in size. This may take 1-3 hours depending on the ambient temperature.

8. Deflate the dough and lightly knead the dough in the bowl. Cover and allow the dough to rise a second time until doubled in size, about 1 - 1-1/2 hours. (The second rise may be accomplished overnight in the refrigerator.)

9. Prep the butter block. Beat the butter, sugar, and the salt in a stand mixer with the paddle attachment, set to low speed, until combined, roughly 3 minutes. Draw a 7" x 15" rectangle on a piece of parchment. Turn over the paper and scrape the butter mixture onto the parchment sheet. With a rolling pin, roll the butter to be the size of the rectangle. The butter slab should now be 7" x 15" inches in size. Wrap in plastic wrap and chill in the refrigerator for 15 minutes until it is firm, but pliable.

10. Turn the dough onto a working surface and form into a rectangle approximately 8 x 24 inches in size. Use a light flour dusting on the work surface as the dough is rolled out.

11. Place the formed butter slab on top of the right side of the formed dough rectangle. The butter should cover approximately two-thirds of the dough with a half-inch margin of dough surrounding the butter.

12. Fold the dough in thirds by first folding the left-hand third (just dough) over on top of half the butter. Follow by folding the right-hand side (butter and dough) over the two dough layers. Turn the dough a quarter turn (90 degrees) clockwise so that the open edge and the longer length of the dough extends left to right.

13. Roll the newly formed rectangle into a larger rectangle, approximately 16 x 24 inches. Lightly dust as necessary during the rolling process. Repeat the “folding by thirds” process, left side over the middle, right-side on top of the left and middle. Turn the dough a quarter turn (90 degrees) clockwise so that the open edge and the longer length of the dough extends left to right. Chill the dough in the freezer for about 15-20 minutes or until well-chilled once more.

14. Remove the dough from the freezer and allow to acclimate for 5-7 minutes. ROLL the dough again into a rectangle 16 x 24 inches. Fold as before, left over middle, right over middle. Turn the dough a clockwise quarter turn as before.

15. Roll once again into a rectangle, 16 x 24 inches. FOLD as before, left over middle, right over middle. Wrap the dough well and chill for 1-2 hours or overnight.

16. Remove the dough from chilling. Roll it out onto a sugardusted surface into a 16x24 rectangle. Fold horizontally to create a 8 x 24 rectangle of dough. Cut in half, lengthwise to create two 4x24 sections. Cut each section into 6 equally-sized 4x4 squares.

17. Coat the insides of the muffin tin with melted butter. Mix the sugar and salt in a small dish and sprinkle some of the mixture in the muffin tin wells, tapping the sides to coat.

18. Pinch the corners of the 4x4 dough squares into each other and press into the muffin tins until all 12 wells are filled. Drizzle the remaining butter into dough centers and sprinkle with remaining sugar and salt mix. Cover and chill for 1-2 hrs.

19. Preheat the oven to 400 degrees F. Place the muffin tin on the center rack and immediately turn down the heat to 350 degrees F. Bake for 40-45 minutes, rotating the tray halfway though baking. Remove pastries from the oven when they are a deep golden brown and the sugar has caramelized.

20. Immediately transfer the Kouign-amann to a coolingrack (this is important, otherwise they will stick to the insides of the muffin tin!). Cool and enjoy -- ideally the same day.