Directions

1.Preheat the oven to 400f.
2.Cut a slit in the side of each fig. Stuff a small piece of cabrales cheese in the opening of each fig.
3.Wrap a piece of prosciutto around each fig.
4.Stand the figs up on a foil lined cookie sheet and drizzle evenly with olive oil.
5.Place the cookie sheet in the oven and roast for 6 to 8 minutes, until the prosciutto is slightly crispy and golden on the edges.
6.Remove the cookie sheet from the oven and serve the figs warm.

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Directions

1.Place the pork chops in a sturdy plastic zip bag. Pour the marinade over the chops. Seal the bag well and place it in the refrigerator for at least an hour, preferably over night.
2.Make the salsa. Whisk together the lime juice and honey. Pour the dressing over all the ingredients and gently toss to coat. Season the salsa to taste with salt and pepper. Refrigerate the salsa until you are ready to serve the chops.
3.When ready to cook the chops, preheat the grill to high.
4.Remove the chops from the bag. Discard the bag and excess marinade. Season the chops well on all sides with salt and pepper.
5.Place the pork chops on the hot grill and cook for 5 minutes. The pork chops should release easily from the grill and be well marked. If this does not happen then continue to cook the chops on the original side until they release easily.
6.Flip the pork chops and continue to cook on the opposite side until internal temperature reaches 145f. This will take an additional 4 - 6 minutes depending on the thickness of the chop.
7.Remove the chops from the grill and let them rest at room temperature for a few minutes before serving.
8.When serving, top each chop with a generous scoop of the salsa.

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Directions

1.Place all of the ingredients together in a blender. Puree until smooth.
2.Pour the smoothie in a chilled glass. Garnish with mint.

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Directions

1.Quarter the potatoes and cut each quarter in half to make large dice pieces.
2.Put the potatoes in a pot and cover with cold, heavily salted water. Place the pot on the stove and bring to a boil, then reduce to a simmer and cover. Cook, covered, until the potatoes are just starting to get tender. Drain the potatoes.
3.While the potatoes are cooking, shuck the corn. Stand the corn up on a cutting board on the wide end. Using a sharp knife, cut the kernels off the cob starting at the top and working towards the bottom using long strokes of the knife. Set kernels aside.
4.Core the tomato. Cut the tomato into large dice pieces, reserving the juices. Set the tomato aside.
5.Heat half of the olive oil in a large saute pan over medium heat.
6.Add the garlic and onions to the olive oil and cook until onion begins to soften.
7.Add the potatoes and cook until well browned on all sides and almost tender through when pierced with a knife.
8.Add the corn and saute for 3 to 4 minutes until just turning golden brown.
9.Turn off the heat. Gently toss in the tomatoes, remaining olive oil, sherry vinegar, and freshly torn basil leaves. Season to taste with salt and pepper.
10.Serve warm or at room temperature.

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Directions

1.Toss the pitted cherries with the flour, sugar, lemon juice, almond extract and salt.
2.Make the dough according to the instructions. Fill the bottom shell with the cherry filling. Dot the top of the filling with walnut sized pieces of butter before topping the filling with the second crust.
3.Continue to follow the pie crust instructions - brush the crust with the egg wash and prick the top with a fork to let steam escape.
4.Place the pie on a cookie sheet and bake in a preheated 350f oven until the filling is bubbling and the crust is a deep golden brown.
5.Remove the pie from the oven and let stand for at least 15 minutes before serving.

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Directions

1.Put the sugar and water together in a pot. Bring to a boil to make a simple syrup. Turn off the heat and let the syrup cool to room temperature.
2.Puree the watermelon in a blender. Push the puree through a course strainer, like a colander, to remove large chunks of pulp and any seeds.
3.Stir the simple syrup, lime juice and zest into the puree.
4.Pour the mixture in a 9x13 freezer-safe container. Place in the freezer.
5.Rake the mixture with a fork every thirty minutes during the freezing process to break up the granita. This will prevent it from freezing into a block.
6.Once it is totally frozen, rake thoroughly with the fork so it is nice and light.
7.Serve in chilled glasses.

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Directions

1.Combine cumin and black pepper; press evenly onto beef steaks. Set aside.

2.Place poblano peppers and onion on grill over medium, ash-covered coals. Grill, covered, 15 to 20 minutes (over medium heat on preheated gas grill, covered, 15 to 20 minutes) or until tender and pepper skins are completely blackened, turning frequently. Place peppers in food-safe plastic bag and close. Set aside.

3.Meanwhile combine mayonnaise, lime peel and lime juice in small bowl. Set aside. Slightly hollow out centers of split sandwich rolls. Set aside.

4.Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 17 minutes) for medium rare to medium doneness, turning occasionally. About 2 minutes before steaks are done, place rolls, cut sides down, on grid. Grill 1 to 2 minutes or until lightly toasted.

5.Remove and discard skins, stems and seeds from peppers. Cut peppers into 1-inch thick slices; cut onion slices in half.

6.Carve steaks into slices. Season steaks with salt, as desired. Spread mayonnaise mixture over toasted top and bottom halves of each roll. Evenly layer avocado, beef, peppers and onion on each roll bottom. Close sandwiches, pressing slightly together.

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Directions

1. Prepare Sun-Dried Tomato Pesto: pour boiling water over sun-dried tomatoes in small bowl; let stand 10 to 15 minutes or until tomatoes are softened. Drain well, squeezing out excess water, if necessary. Finely chop tomatoes; combine with pesto sauce. Set aside.
2. Combine Italian seasoning and pepper; press evenly onto beef steaks. Place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 13 to 16 minutes for medium rare to medium doneness, turning once.
3. Carve steaks into slices. Season with salt, as desired. Serve steak with Sun-Dried Tomato Pesto and potatoes, as desired.

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Directions

1. Cut beef into 1 inch thick pieces. Combine beef, 1 tablespoon fajita seasoning, 1/4 cup chipotle lime marinade, salt and pepper in a medium bowl; toss to coat.
2. Thread beef, red onions, tomatoes, and yellow peppers alternately onto four 12' metal or wooden skewers.
3. Place kabobs on grill over medium heat. Grill uncovered for about 2-4 minutes per side.
4. Finish with a drizzle of Balducci's Chipotle Lime Marinade . Garnish with cilantro.

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Directions

1. Cut beef and season with ginger plum marinade and salt/pepper.
2. In a hot saute pan or wok heat oil. Saute the beef strips for about 1-2 minutes, then remove.
3. Add more oil to the pan and saute garlic and ginger. Add vegetables and continue to saute for 2-3 minutes until all vegetables are tender. Add remaining beef, ginger plum sauce, and chili paste.
4. Spoon over rice. Garnish with chopped peanuts and cilantro.

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Directions

1. Place the flank steak in a shallow glass baking dish. Season well with salt and pepper on all sides. Pour the marinade over the meat, coating all surfaces. Cover and place in refrigerator to marinate for at least 2 hours.
2. Preheat the grill to medium high.
3. Toss the grape tomatoes, red onions and scallions with half of the canola oil. Season well with salt and pepper.
4. Place the vegetables on a vegetable grill rack so they don't fall through the grates. Grill until the onions are caramelized and slightly soft, the tomatoes are charred, and the scallions are soft. Remove from grill and set aside.
5. Grill flank steak on both sides until medium rare to medium. The internal temperature when taken with a stem thermometer should be between 120° and 130°F. Remove from grill and set aside to rest for 10 minutes before slicing.
6. Slice flank steak against the grain into 1/4' thick slices. Cut strips in half to make shorter.
7. Toss flank steak with the grilled vegetables, cilantro, lime juice and remaining canola oil. Season to taste with salt and pepper if necessary. Excellent served warm or chilled.

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Directions

1.Preheat the oven to 350f.
2.Stir together the pesto, breadcrumbs and lemon juice.
3.Spray a cookie sheet well with pan spray.
4.Season the salmon fillets on both sides with salt and pepper. Place the salmon skin side down on the cookie sheet.
5.Divide the pesto mixture evenly between the 6 fillets. Smear the pesto mixture on top of the salmon to 'crust' it.
6.Place the salmon in the oven for 10-15 minutes (depending on the thickness of the salmon), until internal temperature reaches 145f.
7.Remove salmon from the oven. Sprinkle Parmesan cheese on top. Serve immediately.

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Directions

1. Make glaze: - mix together all ingredients and bring to a simmer. Simmer slowly until glaze has thickened and become syrupy, like maple syrup. Remove from heat and set aside.
2. Preheat grill to medium high heat.
3. Mix together the ground turkey, breadcrumbs, egg, Worcestershire sauce, lemon zest, green onion and red bell pepper. Season mixture with salt and freshly cracked black pepper.
4. Divide the mixture into 6 equal portions. Shape each portion into a burger patty.
5. Place burgers on hot grill. Once cooked halfway through, flip to other side. Brush each burger with 1 tbsp of tamarind glaze. Continue to grill burgers until cooked all the way through to 165°f.
6. Remove from grill and serve immediately.

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Directions

1. Place the chicken in a shallow glass baking dish. Season well on all sides with salt and pepper. Pour the dressing over the chicken and coat well on all sides. Cover and place in refrigerator to marinate for at least 2 hours.
2. Preheat the grill to medium high.
3. Remove the chicken from the marinade and place on the grill. Grill on each side until internal temperature when taken with a stem thermometer reaches 165°F. 2 or 3 minutes before done cooking, brush balsamic vinegar on chicken breasts and continue to cook; the vinegar will caramelize on the chicken.
4. Remove chicken from grill and arrange on a platter.
5. Cut the mozzarella cheese into 6 equal slices.
6. Chiffonade the basil leaves - stack leaves on top of each other, then roll up like a cigar. Slice basil into very thin strips.
7. Top each chicken breast with a piece of fresh mozzarella. Sprinkle basil chiffonade over top. Serve immediately.

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Directions

1. Toss together the grape tomatoes, fresh mozzarella, and olive oil.
2. Season to taste with salt and freshly cracked black pepper.
3. Tear the basil into large pieces and toss into the salad.
4. Serve chilled or at room temperature.

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Directions

1. Heat the oil in a large heavy-bottomed saucepan over medium heat. Add the onions and garlic, and sauté until the onion is tender and transparent, 5 minutes.

2. Add the wine and simmer briefly. Stir in the eggplant and cook, uncovered, over medium-high heat, stirring occasionally, until tender and cooked down, about 15 minutes.

3. Stir in the tomatoes, capers, and olives. Simmer gently until the tomatoes are very soft and the sauce is aromatic, about 20 minutes.

4. Add the basil, stir and season to taste with pepper. Serve with pasta or let cool, tightly covered, in the refrigerator for up to 1 week.

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Directions

1. Preheat oven to 350F. Lightly spray an 11x 9 baking pan with vegetable oil spray.
2. Heat 1/3 cup olive oil in large saucepan; add shallots and garlic and sauté until tender, about 2 minutes. Add mushrooms and sauté another 4 to 5 minutes, stirring frequently.
3. Deglaze with wine and simmer until liquid is almost evaporated.
4. Remove from heat, add herbs, ricotta and half of the grated mozzarella, salt and pepper to taste; set aside.
5. Sauté coarsely chopped spinach in remaining olive oil until tender, about 2-3 minutes.
6. Drain the spinach in a colander; press lightly with back of spatula to remove excess water.
7. In a large bowl, combine the spinach with the remaining mozzarella and half the goat cheese. Add the nutmeg and stir together until creamy.
8. Spread 1/3 mushroom mixture over bottom of baked dish. Top with a layer of pasta, then 1/2 of spinach mixture.
9. Top with another layer of pasta, and layers of mushroom, pasta and spinach.
10. Finish with layer of mushroom and remainder of goat cheese.
11. Bake, covered with aluminum foil, for 35 minutes until hot throughout.
12. Remove foil and continue to bake an additional 10-15 minutes, until cheese is browned and bubbly. Allow to rest 10 minutes before cutting.

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Directions

1. Soak the bread crumbs in the milk for 10 minutes.
2. Mix the bread crumbs with all the remaining ingredients, except the oil and the marinara sauce.
3. Roll the meat mixture into 1 inch balls and chill in the fridge for 1 hour. Meanwhile, heat the marinara sauce to a simmer, covered.
4. In a large skillet, heat the oil until barely smoking. Add meatballs and brown well on all sides.
5. Drain meatballs and transfer to the pot of hot marinara sauce. Cook to an internal temp of 155 degrees.
6. Serve over pasta, in a sandwich, or all by themselves.

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Directions

1 Place the olive oil in a large, heavy saucepan over medium heat.
2 Add the celery, onion and garlic until they are soft, about 4-5 minutes.
3 Add the beans, dried herbs, broth, water, and tomatoes.
4 Bring to boil, cover, and reduce heat to low.
5 Cook covered, stirring occasionally, until beans are soft, about 1 1/2 hours.
6 Add the pasta; cook an additional 10-15 minutes until pasta is done.
7 Add salt and pepper as needed. Garnish with grated cheese and fresh basil chiffonade.

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Directions

1. Heat the olive oil over medium heat. Add the speck to the olive oil and slowly render until crispy.
2. Cool the speck, reserving oil and rendered fat.
3. Toss speck and reserved oil with the cheese and peas. Season with salt and pepper to taste.
4. Serve over pasta or on its own as a side dish.

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Directions

1. Heat the oil in a large pot over medium-high heat. Add the onion, garlic, and red pepper flakes and sauté for about 5 minutes.
2. Add the calamari and sauté another minute.
3. Add the red wine, bring to a simmer, and reduce by half.
4. Add the marinara sauce and bay leaf.
5. Season with salt and pepper and simmer gently for 1.5 hours or until the squid is very tender.
6. Remove from heat and finish with parsley and a small amount of olive oil.
7. Serve over cooked linguini or slices of crusty bread.

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Directions

1. Place the oil, pancetta and sausage in a sauce pot over medium heat and cook for about 5 minutes, breaking the sausage up with a wooden spoon. Cook until the meats are well browned.
2. Add the carrots, onion, fennel, garlic and oregano and continue to sauté until the vegetables begin to soften (about 2 min).
3. Add the beans, tomatoes and chicken broth and bring up to a boil and immediately turn down to a gentle simmer.
4. Season with salt and pepper and simmer, uncovered, very gently for 20 minutes.
5. Add the shrimp and spinach. Continue to cook for about 2 minutes or until the shrimp heat through.
6. Serve in warmed soup plates, top with the Parmigiano Reggiano and parsley, and serve with sliced ficelle on the side.

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Directions

1.Combine cumin and black pepper; press evenly onto beef steaks. Set aside.

2.Place poblano peppers and onion on grill over medium, ash-covered coals. Grill, covered, 15 to 20 minutes (over medium heat on preheated gas grill, covered, 15 to 20 minutes) or until tender and pepper skins are completely blackened, turning frequently. Place peppers in food-safe plastic bag and close. Set aside.

3.Meanwhile combine mayonnaise, lime peel and lime juice in small bowl. Set aside. Slightly hollow out centers of split sandwich rolls. Set aside.

4.Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 17 minutes) for medium rare to medium doneness, turning occasionally. About 2 minutes before steaks are done, place rolls, cut sides down, on grid. Grill 1 to 2 minutes or until lightly toasted.

5.Remove and discard skins, stems and seeds from peppers. Cut peppers into 1-inch thick slices; cut onion slices in half.

6.Carve steaks into slices. Season steaks with salt, as desired. Spread mayonnaise mixture over toasted top and bottom halves of each roll. Evenly layer avocado, beef, peppers and onion on each roll bottom. Close sandwiches, pressing slightly together.

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Directions

1. Prepare Sun-Dried Tomato Pesto: pour boiling water over sun-dried tomatoes in small bowl; let stand 10 to 15 minutes or until tomatoes are softened. Drain well, squeezing out excess water, if necessary. Finely chop tomatoes; combine with pesto sauce. Set aside.
2. Combine Italian seasoning and pepper; press evenly onto beef steaks. Place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 13 to 16 minutes for medium rare to medium doneness, turning once.
3. Carve steaks into slices. Season with salt, as desired. Serve steak with Sun-Dried Tomato Pesto and potatoes, as desired.

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Directions

1. Cut beef into 1 inch thick pieces. Combine beef, 1 tablespoon fajita seasoning, 1/4 cup chipotle lime marinade, salt and pepper in a medium bowl; toss to coat.
2. Thread beef, red onions, tomatoes, and yellow peppers alternately onto four 12' metal or wooden skewers.
3. Place kabobs on grill over medium heat. Grill uncovered for about 2-4 minutes per side.
4. Finish with a drizzle of Balducci's Chipotle Lime Marinade . Garnish with cilantro.

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Directions

1. Cut beef and season with ginger plum marinade and salt/pepper.
2. In a hot saute pan or wok heat oil. Saute the beef strips for about 1-2 minutes, then remove.
3. Add more oil to the pan and saute garlic and ginger. Add vegetables and continue to saute for 2-3 minutes until all vegetables are tender. Add remaining beef, ginger plum sauce, and chili paste.
4. Spoon over rice. Garnish with chopped peanuts and cilantro.

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Directions

1. Place the flank steak in a shallow glass baking dish. Season well with salt and pepper on all sides. Pour the marinade over the meat, coating all surfaces. Cover and place in refrigerator to marinate for at least 2 hours.
2. Preheat the grill to medium high.
3. Toss the grape tomatoes, red onions and scallions with half of the canola oil. Season well with salt and pepper.
4. Place the vegetables on a vegetable grill rack so they don't fall through the grates. Grill until the onions are caramelized and slightly soft, the tomatoes are charred, and the scallions are soft. Remove from grill and set aside.
5. Grill flank steak on both sides until medium rare to medium. The internal temperature when taken with a stem thermometer should be between 120° and 130°F. Remove from grill and set aside to rest for 10 minutes before slicing.
6. Slice flank steak against the grain into 1/4' thick slices. Cut strips in half to make shorter.
7. Toss flank steak with the grilled vegetables, cilantro, lime juice and remaining canola oil. Season to taste with salt and pepper if necessary. Excellent served warm or chilled.

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Directions

1.Preheat the oven to 350f.
2.Stir together the pesto, breadcrumbs and lemon juice.
3.Spray a cookie sheet well with pan spray.
4.Season the salmon fillets on both sides with salt and pepper. Place the salmon skin side down on the cookie sheet.
5.Divide the pesto mixture evenly between the 6 fillets. Smear the pesto mixture on top of the salmon to 'crust' it.
6.Place the salmon in the oven for 10-15 minutes (depending on the thickness of the salmon), until internal temperature reaches 145f.
7.Remove salmon from the oven. Sprinkle Parmesan cheese on top. Serve immediately.

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Directions

1. Make glaze: - mix together all ingredients and bring to a simmer. Simmer slowly until glaze has thickened and become syrupy, like maple syrup. Remove from heat and set aside.
2. Preheat grill to medium high heat.
3. Mix together the ground turkey, breadcrumbs, egg, Worcestershire sauce, lemon zest, green onion and red bell pepper. Season mixture with salt and freshly cracked black pepper.
4. Divide the mixture into 6 equal portions. Shape each portion into a burger patty.
5. Place burgers on hot grill. Once cooked halfway through, flip to other side. Brush each burger with 1 tbsp of tamarind glaze. Continue to grill burgers until cooked all the way through to 165°f.
6. Remove from grill and serve immediately.

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Directions

1. Remove the backbone from the chicken and discard. Remove the wing tip from the chicken wing and discard. Cut the chicken into 4 pieces - 2 breasts with the wings attached and 2 legs / thighs.
2. Season the chicken pieces well with salt and pepper. Toss the chicken in the lemon juice and canola oil. Place in a shallow glass baking dish. Cover and place in refrigerator. Let marinate for an hour.
3. While the chicken is marinating, make the glaze. Place all ingredients in a pot. Whisk to incorporate completely. Bring to a low boil, reduce to a simmer. Simmer until liquid has reduced by about half, and is thick and syrupy. It should be able to coat the back of a spoon.
4. Pre heat the oven to 375f.
5. Remove the chicken from the refrigerator. Drain any remaining marinade from the baking dish. Arrange chicken skin side up in the baking dish. Bake for 30-45 minutes, until internal temperature reaches 165f and the skin is golden brown and crispy. Five minutes before the chicken is done cooking, brush each piece with a thick coat of the glaze. Continue baking until done.
6. Remove chicken from the oven and let rest for 5 minutes before serving.
7. To serve, arrange on a platter. Brush the chicken with any remaining glaze. Garnish with thinly sliced lemon.

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Directions

1. Fill large pot 3/4 full with water. Salt the water heavily. Bring to a boil.
2. Prepare ice bath - fill large bowl 3/4 full with ice. Cover ice with cold water.
3. Add pasta to boiling water. Cook until al dente (tender, but still just slightly firm). Drain pasta and place immediately in the ice bath to stop cooking.
4. Drain pasta and toss with Thai marinade, red bell peppers and cilantro. Season to taste with salt and pepper if necessary. Serve chilled or at room temperature.

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Directions

1.Place the mayonnaise, Dijon mustard, chipotle peppers and lemon juice in a blender or food processor. Blend until smooth.
2.Remove from blender or food processor. Stir in capers and cilantro. Season to taste with salt and black pepper.
3.Refrigerate until ready to serve. Serve chilled as an accompaniment to your favorite fish dish.

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Directions

1 Place dried mushrooms in a bowl, cover with hot water and soak for 15 minutes.
2 When mushrooms are soft, remove from water, squeeze water into bowl and reserve. Chop the mushrooms.
3 In a large saucepan, add olive oil and cook the onions, carrots, garlic, herbs, and chopped mushrooms over medium heat.
4 When onions have browned slightly, add mushroom liquid, wine, lentils, and water.
5 Simmer until lentils are soft, about 15 - 20 minutes.
6 Add the pasta and cook an additional 10 minutes.
7 Add salt and pepper as needed.
8 Garnish with chopped parsley and a drizzle of extra virgin olive oil.

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Directions

Grab pre-packed chili from our Prepared Foods case and load your cart up with cornbread and tasty garnishes. Then, all you'll need to do is reheat the chili on the day of, spoon into some bowls, and serve alongside the chopped onion, grated cheese, cornbread and sour cream.

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Directions

Visit our deli for some great sliced Italian meats and cheese. Pick up some olive oil and balsamic vinegar in our grocery department, and stop by our bakery for some crusty bread, which we'll be happy to pre-slice for you. Throw everything on a platter and you're done!!

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Directions

1. Heat the butter in a heavy pot. Add the onions and let cook over medium-low heat until deeply caramelized the onions. Stir only occasionally, scraping the bottom of the pan. This will take awhile - at least 25 minutes. Don't rush it or the onions will taste burnt, not sweet.
2. Add the garlic, bay and clove.
3. Stir in the flour until well distributed.
4. Add the broth and simmer for 35 minutes.
5. Remove the clove and bay leaf and puree the soup well.
6. Serve in warm bowls with the crumbled blue cheese scattered over the soup. Finish with a drizzle of port over the top.

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Directions

1. Place the potato slices in an 8 inch oven safe dish.
2. Mix all remaining ingredients together and pour over potatoes
3. Tap the baking dish on the counter to make sure cream is in all layers of the potatoes. The cream should only just cover the potatoes.
4. Place in a pre-heated 400 degree oven and bake for 45 minutes.
5. Remove from the oven and let rest for 5 minutes before serving.

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Directions

1.Brush each piece of panettone with melted butter.
2.Griddle on stove top grill or non stick saute pan until golden brown; set aside and keep warm.
3.In a small sauce pan, warm honey and reserved butter (do not allow to boil).
4.Add cinnamon and figs, and continue to warm 1 minute.

To serve:
Place 1-2 pieces of warm panettone on plate, top with a scoop of gelato and spoon warm honey figs over top. Serve immediately.

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Directions

1. Slice panettone into 2 inch thick slices.
2. In a mixing bowl mix eggs, milk, sugar, grand Marnier, vanilla extract, and kosher salt.
3. Heat saute pan with canola oil and unsalted butter.
4. Dredge panettone slices in royal mixture.
5. Pan fry panettone on both sides until golden brown.
6. Serve with either maple syrup or powder syrup.

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Directions

1. Dice Balducci's panettone and toast in 350 degree oven until golden brown.
2. Cut all vegetables, herbs, and garlic and sweat in saute pan until tender.
3. Add toasted panettone to the pan with chicken stock.
4. Cook until all liquid is absorbed.
5. Cool stuffing mixture.
6. Butterfly and season both sides of pork tenderloin.
7. Stuff pork tenderloin with stuffing mixture.
8. Roll and tie pork tenderloin.
9. Sear pork tenderloin in saute pan on all sides until golden brown.
10. Cook in 350 degree oven for 18 minutes or until pork tenderloin reaches 115 degrees.

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Directions

1. Blanch Brussels sprouts in a large pot of boiling water for 6-7 minutes. Drain and allow to cool slightly; cut sprouts in half.
2. Reduce chicken broth in small sauce pan to 1/3 cup (about 10 minutes); set aside.
3. Heat a large skillet over medium heat, add the pancetta and sauté until brown. Add the garlic and onion and sauté an additional minute.
4. Add Brussels sprouts and chestnuts and cook until tender, about 4 minutes.
5. Add broth reduction, parsley, and salt & pepper.

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Directions

1. Simmer carrots, rutabaga, and onion in salted water until tender, about 25-30 minutes. Drain and purée in a food processor.
2. Stir in salt, pepper, and butter.
3. Return purée to saucepan and cook over low heat until it thickens. Add cream; stir over low heat until purée reaches desired consistency.

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Directions

1. Sauté onions, apples, celery and mushrooms until tender, about 10 minutes. Remove from heat, add stuffing mix and stock, and stir until liquid is absorbed. Stir in sage, 1/2 of parsley and 1/2 of salt & pepper. Let stand for 30 minutes.
2. Cut a slit in side of each pork chop to form pocket. Spoon stuffing mixture evenly into each pocket.
3. Combine remaining parsley and salt and pepper. Rub both sides of stuffed pork chop evenly with 1/2 of the olive oil, and spread herb mixture over chops.
4. Cook chops in remaining hot oil in a large non-stick skillet over medium high heat until browned (about 2 minutes each side).
5. Place in baking pan, add water and bake at 375F approximately 30 to 40 minutes until chops reach an internal temperature of 165F.

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Directions

1. Whisk together the yogurt and curry powder.
2. Season the chicken breasts with salt and pepper on all sides. Place the chicken in a shallow glass baking dish.
3. Toss the chicken in the curried yogurt. Cover the baking dish and place in the refrigerator. Let the chicken marinate overnight.
4. When ready to cook, pre heat the oven to 450f.
5. Remove the chicken from the marinade and place on a foil lined cookie sheet. Spoon a tablespoon of the marinade on top of each breast.
6. Bake for about 20 minutes, until the internal temperature reaches 165f and the chicken is golden brown on the exterior. Check the chicken halfway through cooking. If it is browning too quickly, cover the chicken with foil for the remainder of the cooking time.
7. Remove chicken from oven and let rest for 5 minutes before serving.
8. To serve, arrange the chicken on a platter and sprinkle with cilantro. Serve with mango chutney on the side.

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Directions

1. Preheat the oven to 350f.
2. Toast the sesame seeds. Place the seeds in a single layer on a cookie sheet. Place the cookie sheet in the oven for about 5 minutes, or until the sesame seeds are golden brown and fragrant. Remove from oven and cool completely.
3. Toss the chicken breast in the canola oil. Season well with salt and pepper. Place on a foil lined cookie sheet. Bake in the oven for about 20 minutes, until the internal temperature reaches 165f and the chicken is golden brown. Remove chicken from the oven and cool completely in the refrigerator.
4. Meanwhile, make the dressing. Whisk together the sesame oil, canola oil, rice vinegar, soy sauce, garlic, ginger, scallions, cilantro and half the toasted sesame seeds.
5. When the chicken is cool, cut into large dice chunks. Toss the chicken with the vegetables and dressing. You may not need all the dressing. Any extra dressing can be stored in the refrigerator for up to 1 week. Season salad to taste with salt and pepper.
6. To serve, scoop the salad onto plates or into bowls. Garnish the top with the remaining sesame seeds.

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Directions

1.Pre heat the oven to 425f.
2.Slice the fig cake and brie into very thin slices.
3.Pulse the breadcrumbs, olive oil and rosemary in a food processor until the breadcrumbs are completely moist. Season breadcrumb mixture lightly with salt and pepper.
4.Butterfly the chicken – lay the chicken down flat on a cutting board. Starting on one side, slice the chicken in half towards the other side so the breast opens up like a book.
5.Season the interior of each chicken breast with salt and pepper.
6.Divide the fig cake and brie slices equally between the chicken breasts. Lay the fig cake and brie on the inside of the chicken breast.
7.Close the chicken breast back up. Roll it slightly so the seam where the breast was cut open ends up underneath.
8.Place the chicken breasts on a foil lined cookie sheet, seam side down.
9.Season the exterior of the chicken with salt and pepper.
10.Brush the top of the chicken with a thick coat of Dijon mustard.
11.Press the rosemary breadcrumbs into the Dijon mustard so the entire top of the chicken breast is coated. Spray the breadcrumbs well with pan spray.
12.Place the chicken breasts in the oven. Bake for about 20 minutes, until breadcrumbs are golden brown and the internal temperature reaches 165f.
13.Remove chicken from oven and serve immediately.

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Directions

1. Cut the butter into small 1/2 cubes. Be sure the butter stays cold!
2. Place the flour, butter and salt in a food processor.
3. Pulse the flour/butter just a couple times to break up the butter.
4. Add the cold water. Pulse a couple times to incorporate. Mixture should look crumbly and the butter should be about the size of peas. When you squeeze the mixture, it should form a dough. If it does not, add more water and pulse quickly. Do this until a dough is formed when the crumbly mixture is squeezed.
5. Lightly flour a clean, dry counter. Turn the dough mixture out onto the counter and kneed a few times until the dough comes together in a ball. Do not overwork the dough or it will become tough.
6. Divide the dough into 2 equal balls.
7. Roll each ball out until 1/4 of an inch thick. Add more flour to the counter or rolling pin as needed to prevent stick.
8. Roll the dough up onto your pin to transfer to the pie dish.
9. Place the dough in the pie dish. It should overhang the edges by about 1 inch.
10. Once you've added the filling of your choice to the pie shell, place the other dough circle on top.
11. Press the edges of the dough together to seal, and then roll underneath towards the pie shell to make a raised edge. Press edges with a fork if decorative edge is desired.
12. Whisk together the egg and water. Lightly brush the egg wash all over the dough.
13. Prick the middle of the crust with a fork a few times to let steam escape during baking.
14. Place pie on a cookie sheet in case the filling overflows. Bake at 350f until the crust is golden brown and the filling is bubbling.

You can also use a pastry cutter to blend the butter into the flour if you do not have a food processor.

This crust is great for both sweet and savory pies. It also works well for lattice crusts. If you're making a sweet pie, you can sprinkle some sugar (turbinado or regular) on the crust after it is egg washed for an extra sweet crunch.

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Directions

1. Toss together all the ingredients. Let stand for 15 minutes so juices come out of the strawberries.
2. Pour mixture into a prepared bottom pie shell.
3. Follow remaining instructions for finishing and baking pie using our Classic Pie Crust recipe.

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Directions

1. Toss together all the ingredients. Let stand for 15 minutes so juices come out of the apples.
2. Pour mixture into a prepared bottom pie shell.
3. Follow remaining instructions for finishing and baking pie using our Classic Pie Crust recipe.

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Directions

1. Toss together all the ingredients. Let stand for 15 minutes so juices come out of the peaches.
2. Pour mixture into a prepared bottom pie shell.
3. Follow remaining instructions for finishing and baking pie using our Classic Pie Crust recipe.

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Directions

1. Using a hand held mixer with a whisk attachment (or stand mixer with a whisk attachment), whisk the heavy cream on high until soft peaks form.
2. Add the vanilla and powdered sugar. Whip until stiff peaks form. This happens when you tip the whisk upside down and the whipped cream stands straight up. Do not over-whip the cream or it will break!

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Directions

1.Preheat the grill to medium-high.
2.Mix the mascarpone with the mint, honey, cinnamon and lemon zest. Set aside until ready to serve.
3.Slice the peaches in half and remove the pits. Brush the peaches with canola oil. Season lightly with salt and black pepper.
4.Spray the grill well with pan spray.
5.Place the peaches, flesh side down, on the grill. Grill for 3-4 minutes, until slightly marked and softened.
6.Remove the peaches from the grill and place on a platter. Fill the cavity of each peach with a tablespoon of the mascarpone mix. Garnish the top of each peach half with a mint leaf. Serve immediately.

Directions

1.Whisk together the lime juice, canola oil, minced ginger, and honey.
2.Toss together the diced peaches, nectarines and plums. Season lightly with salt and pepper. Dress with the ginger-lime dressing.
3.Mound salad in a bowl. Garnish with freshly torn mint leaves.
4.Serve chilled or at room temperature.

Directions

1.Preheat oven to 450f.
2.Season fish lightly on all sides with salt and black pepper.
3.Whisk together the honey and the soy. Marinate the sea bass in the honey/soy mixture for 1 hour.
4.Remove fish from marinade and place in an oven safe back dish. Drizzle some of the marinade on top of the fish.
5.Place fish in oven for 12-15 minutes (depending on thickness of cut of fish), until internal temperature reaches 145f. Honey/soy mixture will reduce and caramelize on the fish - the fish should be a deep brown color.
6.Remove from oven and sprinkle with green onions. Serve immediately.

Directions

1. Remove the backbone from the chicken by cutting with a sharp knife along the side of the bone. Discard.
2. Cut the chicken into 6 pieces. Cut the chicken in half by cutting down the breastbone. Separate the breasts from the legs. Separate the legs from the thighs. Separate the breasts from the wings. You should have 8 pieces when butchering is complete. Rub chicken on all sides with salt and pepper.
3. Make the marinade. Place the cilantro, garlic, jalapeños, dried oregano, cumin, coriander, lime juice, red wine vinegar, and canola oil in a blender. Blend until smooth. Season to taste with salt and pepper.
4. Place the chicken in a shallow glass baking dish. Pour 3/4 of the marinade over the chicken and rub well into skin on all sides. Cover chicken and place in refrigerator to marinate, at least 2 hours. Place remaining marinade in fridge until ready to serve.
5. Meanwhile, make the relish. Slice the garlic cloves very thin using a knife, or on a mandolin. Heat all but 2 tbsp of the oil in a sauté pan over medium heat. Add the garlic slices and fry until golden brown and crispy. Remove garlic from the oil and set aside on a paper towel to drain. Once drained, rough chop the garlic and combine with cilantro, red onion, lime juice, cumin and remaining canola oil. Season to taste with salt and pepper. Set relish aside until ready to serve.
6. Preheat the grill to medium high. Remove the chicken from the marinade. Place skin side down on the grill until well marked. Skin should get crispy and dark. Flip chicken to the other side and finish cooking until internal temperature when taken with a stem thermometer is 165°F.
7. To serve, place chicken on a plate and brush with reserved marinade. Sprinkle garlic relish over top of chicken. Serve immediately.

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Directions

1. Preheat the oven to 350°F.
2. Combine the smoked paprika and ancho chili powder. Liberally season the ribs with salt and black pepper, then rub the spice mixture on all sides.
3. Place vinegar, thyme and rosemary in the bottom of a metal roasting pan. Lay the ribs on top of the vinegar mixture. Add enough water to cover the ribs 1/2 of the way. Cover the pan tightly with foil. Place in oven.
4. Cook ribs for about 3 hours, longer if necessary, until ribs are very tender when pierced with a knife. Every 30 minutes during cooking, check to make sure there is still liquid in the bottom of the pan. If too much has evaporated, add more water to bring liquid level back up. Flip ribs over halfway through cooking.
5. Preheat grill to medium high.
6. When done cooking, remove ribs from liquid. Brush with BBQ sauce and place on grill. Grill well on all sides, basting with BBQ as needed, until sauce caramelizes and ribs are well marked.
7. Remove from grill and cut into pieces 3-4 ribs long. Serve immediately.

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Directions

1. Place the salmon in a shallow glass baking dish. Season salmon well with salt and pepper. Pour marinade over the fish. Make sure fish is flesh side down in the dish. Cover and place in refrigerator to marinate for at least 2 hours.
2. Preheat the grill to medium high.
3. Remove the salmon from the marinade and place it flesh side down on the grill. Do not move the fish once it is on the grill or it will break. Once the fish is well marked, it will release from the grill without sticking; this will take 4-5 minutes. The fish is done once the internal temperature when taken with a stem thermometer reaches 145°F. This will take about 8 minutes per inch of thickness.
4. When done cooking, remove from grill and arrange on a platter, skin side down. Brush top of fish with remaining marinade. Sprinkle sliced scallions over top. Serve immediately.

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Directions

1. Preheat the grill to medium high.
2. Cut the ends off the zucchini and yellow squash. Using a spoon, gently scoop out the seeds. Brush cut side of the zucchini and yellow squash with half the olive oil. Season well with salt and pepper.
3. Place zucchini and yellow squash cut-side-down on the grill until well marked and tender.
4. Remove from grill and cut on the bias into 1/2 inch wide pieces.
5. Toss zucchini and yellow squash with grape tomatoes, balsamic vinegar and remaining olive oil. Season to taste with salt and pepper. Sprinkle freshly torn basil over top. Serve chilled or at room temperature.

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Directions

1. Preheat grill to medium high heat.
2. Brush any dirt off the mushrooms. Cut in half lengthwise.
3. Trim woody stems off the bottom of the asparagus. Cut into large 3 inch pieces.
4. Cut broccoli into large florets.
5. Cut bell peppers in half lengthwise. Remove stems and seeds. Cut in large 2 inch squares.
6. Toss vegetables with half of the olive oil. Season with salt and pepper.
7. Place vegetables on grill until blistered and browned.
8. Remove from grill toss with remaining olive oil and balsamic vinegar. Season to taste with salt and freshly cracked black pepper.
9. Serve warm, chilled, or at room temperature.

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Directions

1. Brush the cut sides of the romaine, the croutons, and the tomatoes very lightly with the olive oil
2. Season all with salt and pepper
3. Place on pre-heated grill (medium high)
4. Grill until the lettuce begins to char and wilt (about 30 seconds), the bread is toasted, and the tomatoes begin to 'pop'
5. Place warm wedges of romaine on platter, garnish with the croutons and the tomatoes
6. Drizzle with Caesar dressing and serve warm

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Directions

1. Season peaches with salt and pepper and brush with a thin film of oil
2. Grill cut side down (medium high) for about 3 minutes or until the peaches begin to char and soften
3. Place peaches on platter
4. Mix together the mascarpone, lemon, cinnamon, chopped mint, and a pinch of black pepper
5. Drizzle cheese mixture over peaches, slightly filling cavities
6. Garnish with mint sprig

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Directions

1. Marinate meat for 1 hour
2. Scrape off excess marinade
3. Season with salt and pepper
4. Grill to desired temp and rest for 3 minutes
5. Serve

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Directions

1. Season meat with salt and pepper
2. Grill with fire until desired temp
3. Rest for 3 minutes

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Directions

1. Toss together the mushrooms, oil and garlic. Season to taste with salt and pepper.
2. Place mushrooms on a cookie sheet and roast in a pre-heated 375 degree oven for about 10 minutes, or until the mushrooms begin to brown.
3. Cool mushroom mixture. Toss with parsley, lemon juice, and season with salt and pepper if necessary.
4. Serve mushrooms over baby greens. Top with shaved asiago.

Directions

1. Combine all ingredients and let sit for 15 minutes to marry.
2. Serve on a chilled plate for a summer treat!

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Directions

1. Combine all ingredients and serve immediately.

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Directions

1. Gently toss together all ingredients. Serve and enjoy!

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Directions

1. Bring water to a boil.
2. Cut the core out of the tomato and score an X in the top skin.
3. Drop the tomato in boiling water for 30 seconds and plunge in ice water to cool. Peel off the skin.
4. Slice the tomato as thinly as possible and lay the slices out in the order you sliced them, so you can re-stack the tomato. Season each layer with the shallot, basil, oil, vinegar, and salt and pepper.
5. Re-stack the tomato on a salad plate. Serve cold.

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Directions

1. Divide the lettuce leaves between 4 salad plates. Top with slices of prosciutto.
2. Heat the olive oil over medium heat. Add the mushrooms and sauté for 3 minutes. Remove the mushrooms from the heat and add the lemon juice. Season with salt and pepper. Top the prosciutto with the mushrooms and sprinkle with the cheese. Serve immediately.

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Directions

1. Trim the ends off the zucchini and cut lengthwise in half. Scoop out as many seeds as possible.
2. Cut the zucchini into half moons about 1/4 inch thick and blanch in salted boiling water for about 2 minutes.
3. Shock in cold water and drain well.
4. Toss with the remaining ingredients and serve.

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Directions

1. Toss squash with the oil, sage, and salt and pepper.
2. Place on a cookie sheet in a pre-heated 425 degree oven.
3. Roast for about 13 minutes until the squash is tender.
4. Cool
5. Toss with the onion and vinegar. Serve!

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