Ingredients

• 12 oz large shrimp, peeled and deveined
• 6 oz asparagus, trimmed, cut into 1-inch pieces
• Extra virgin olive oil
• Freshly ground black pepper
• 2 tbsp mayonnaise (light is fine)
• 2 tbsp plain nonfat Greek yogurt
• ½ tsp lemon zest
• Juice of half of a lemon
• 1 tsp red wine vinegar
• 2 tsp champagne vinegar
• ¼ tsp Kosher salt
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh chives, chopped

Instructions

1. Preheat oven to 425° F. Lay the shrimp and asparagus out on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with black pepper. Roast for 7 minutes. Allow the shrimp to cool for 5 minutes then cut them in half, if desired. Cool the shrimp and asparagus to room temperature or chill for up to 2 days before proceeding.
2. In a medium bowl, whisk the mayonnaise, yogurt, lemon zest and juice, vinegars, salt and 1/8 teaspoon black pepper together. Stir in the dill, parsley, and chives. Fold in the cooled (or chilled) shrimp and asparagus. Season with extra salt and pepper to taste.

Notes

Ingredients

• 1 lb pasta shapes
• 1 lb raw shrimp (31-40 ct.), peeled and deveined, cut in half
• 10 oz feta cheese, crumbled or medium-diced and divided
• Zest of 1 lemon, divided
• ½ cup panko breadcrumbs
• 2 tbsp fresh parsley, chopped, divided
• 1 tbsp unsalted butter, melted
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 3 cups milk
• 2 tbsp fresh dill, chopped
• 8 oz Gruyere cheese, shredded (about 2 cups)
• ½ tsp Kosher salt
• ½ tsp freshly ground black pepper

Instructions

1. Preheat oven to 400? F.
2. In a large pot, boil pasta in salted water until 2 minutes less than the package directions indicate. Drain the pasta well and toss in the shrimp. This will partially cook the shrimp before you bake the dish. Transfer the pasta and shrimp back to the still warm large pot.
3. In a medium bowl, toss a handful of the feta together with a pinch of lemon zest, the panko, 2 teaspoons parsley, and the melted butter; set the bowl aside.
4. In a medium saucepan set over medium-high heat, melt the remaining 4 tablespoons of butter. Whisk in the flour and cook for 1 to 2 minutes, whisking constantly until the mixture is light golden brown in color. Whisk in the milk until no lumps remain. Bring the milk to a simmer where it thickens and starts to bubble, stirring frequently to prevent scorching on the bottom of the saucepan. This should take about 5 to 7 minutes.
5. Remove the pan from the heat and stir in the remaining feta, lemon zest, and parsley, as well as the dill, Gruyere, salt, and pepper. Pour the cheese sauce over the pasta and shrimp in the large pot and stir to coat the pasta and shrimp with the sauce. Transfer the pasta mixture to a 3-quart baking dish (2-quart will likely be too small but two smaller baking dishes will work fine if you don't have a 3-quart dish). Sprinkle the reserved breadcrumb topping evenly over the pasta.
6. Bake for 20 to 25 minutes, until the sides are bubbly and the top is evenly browned. Let the mac and cheese set up for 5 to 10 minutes before serving.

Notes

Ingredients

For the creamy broccoli orzo:
• 16 oz orzo (rice-shaped pasta)
• 2 tbsp extra-virgin olive oil
• 1 large shallot, finely chopped
• 2 cloves garlic, minced
• ½ cup low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes
• 1 ¼ cups plain fat-free or low-fat Greek yogurt
• ¼ cup heavy cream
• 2 cups fresh broccoli florets
• ¾ cup freshly grated Parmesan plus extra for sprinkling
• Kosher salt and freshly ground black pepper
• 1 cup reserved pasta water
For the herb grilled chicken:
• 1 ½ lbs boneless skinless chicken breasts, pounded to ½-inch thickness
• Extra-virgin olive oil
• 2 tsp herbes de Provence
• Kosher salt and freshly ground black pepper

Instructions

1. Cook orzo according to package directions, reserving 1 cup of the cooking liquid before draining.
2. Drizzle the olive oil over the chicken and season both sides with herbes de Provence, salt and pepper; set aside.
3. Heat the grill medium-high heat.
4. While the grill heats and right after you drop the orzo in the water, heat the oil in a heavy large skillet over medium heat. Add the shallot and garlic, and saute until tender and fragrant, about 1 ½ minutes. Add the broth and tomatoes and scrape any bits off the bottom of the pan. Simmer the tomatoes until they are tender, about 8-10 minutes, stirring occasionally.
5. Start grilling the chicken while the tomatoes cook, turning after 4-5 minutes and grilling for another 3-4 minutes until the internal temperature reaches 165° F.
6. Stir the yogurt, cream and broccoli into the tomato mixture. Add the drained orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo with salt and pepper to taste. Sprinkle on extra Parmesan, if desired. Serve with the grilled chicken.

Notes

Ingredients

• 8 hot dogs
• 4 oz Cabot New York Extra Sharp Cheddar, shredded (about 1 cup)
• ½ cup salsa
• 1 avocado, pitted, removed from the skin, and diced
• ½ cup black beans, rinsed, drained, and dried
• ¼ cup fresh cilantro, chopped
• 1 lime

Instructions

1. Preheat grill to medium-high heat and hot dogs according to your preferences and place them on the buns. Divide the rest of the ingredients between the 8 hot dogs along with a squeeze of lime on top and serve hot.

Notes

Ingredients

For the chorizo hash:
• 3 medium red potatoes
• 8 oz fresh chorizo, casings removed (see note above)
• 2 tsp + 2 tbsp canola oil, divided
• ½ red pepper, diced small (about ¾ cup)
• ½ medium onion, diced
• 1 tbsp unsalted butter
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1/8 tsp cayenne pepper
• Kosher salt and freshly ground black pepper
• 2 cloves garlic, minced
• 1 cup black beans, rinsed and drained
For the eggs:
• 2 tbsp unsalted butter
• 8 eggs

Instructions

1. Wash and dry potatoes and prick them a couple times with a fork. Microwave them on high for 3 minutes. Dice them into ½-inch pieces.
2. In a large cast iron skillet, break up the chorizo with a wide spatula and brown over medium heat for 8-10 minutes. If the chorizo seems dry or it's sticking to the pan, add 2 teaspoons of oil to the pan while it browns. Remove the chorizo from the skillet with a slotted spoon and keep warm in a covered bowl.
3. Heat 1 tablespoon oil and the butter in the skillet. Add the potatoes, oregano, paprika, cayenne, ½ teaspoon salt and ¼ teaspoon pepper. Cook for 10 minutes, turning every 3 to 4 minutes. Add the peppers and onions, adding up to an extra 1 tablespoon oil if needed. Cook the until the peppers and onions have softened, about 8 to 10 minutes. Stir in the garlic and black beans and cook until the beans have warmed through. Season with salt and pepper to taste. Turn the heat to low to keep the hash warm while you fry the eggs.
4. Melt half of the butter a large non-stick pan and fry 4 eggs until desired level of doneness (repeat with remaining butter and eggs). Serve hot on top of the hash.

Notes

Ingredients

• 6 ¾ oz all-purpose flour
• 2 5/8 oz Dutch-processed cocoa powder (the darker the better)
• ¼ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup (1 stick or 4 oz) unsalted butter, softened
• 6 7/8 oz firmly packed light brown sugar
• 4 oz granulated sugar
• 1 large egg, at room temperature
• 1 cup buttermilk
• 1 tsp pure vanilla extract

Instructions

1. Preheat oven to 325° F. Grease a 9-inch loaf pan with butter and flour or baking spray.
2. In a medium bowl, whisk the flour, cocoa powder, baking soda, baking powder, and salt together.
3. In the bowl of a stand mixer or using a hand mixer with a large bowl, cream the butter at medium-high speed until smooth. Add sugars and beat until light and fluffy, about 3 minutes. Beat in the egg until combined then stir in the buttermilk and vanilla. At this point, the batter will look like it's separating but that's ok. Add in the dry ingredients and stir by hand with a rubber spatula until just combined, taking care to scrape up the bottom of the bowl.
4. Pour the batter into the prepared loaf pan, spread the top out evenly, and bake for 60 to 75 minutes, or until a long toothpick inserted into the center of the cake comes out clean. (My cake needed upwards of 75 minutes.) Cool the cake in the pan on a wire rack for 10 minutes then remove it from the pan and allow the cake to fully cool on the rack before slicing and serving.

Notes

Ingredients

• 2 medium sweet potatoes
• 1/3 cup sweet chili thai dressing
• Vegetable oil

Instructions

1. Wash, dry, and poke a couple of holes in each of the sweet potatoes. Microwave them on high for 2 minutes, turn them over and cook for another 1 minute.
2. Spread half of the dressing out in a shallow baking dish. Slice each potato into about ¼-inch thick slices. Lay the slices in the dressing, turning over to coat fully. Flip the slices every few minutes until you're ready to grill them.
3. Heat a gas grill to high heat and allow the potato slices to marinate while the grill heats up. Brush a section of the grill with the vegetable oil to prevent the sweet potatoes from sticking.
4. Add the potatoes to the oiled section of the grill and cook for about 6-8 minutes, flipping halfway through. The slices should have some nice grill marks on them and allow a sharp knife to easily pierce the centers. Serve warm with the remaining dressing drizzled over the potatoes, if desired.

Notes

Ingredients

For the doughnuts:
• 2 ½ cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• ½ tsp cinnamon
• ¼ tsp salt
• 1 cup milk
• 1 large egg, lightly beaten
• 5 tbsp unsalted butter, melted and cooled
• 2 tsp vanilla extract
• 6-8 cups vegetable oil for frying
For the cinnamon-sugar mixture:
• ¼ cup granulated sugar
• 3/4 tsp cinnamon
For the chocolate glaze:
• 2 oz semi-sweet chocolate, finely chopped
• ¼ cup half-and-half
• 1 cup confectioners' sugar, sifted
For the vanilla glaze:
• 1 ½ cups confectioners' sugar, sifted
• ¼ cup half-and-half, plus extra if needed
• 1/8 tsp pure vanilla extract
Topping ideas:
• Sprinkles/jimmies/shots in various colors
• Toasted coconut
• Mini chocolate chips
• Crushed up candy bars

Instructions

1. To make the dough: Whisk the flour, sugar, baking powder, cinnamon, and salt together in a large bowl. In a 2-cup glass measuring cup, whisk the milk, egg, butter, and vanilla together. Pour the wet ingredients over the dry ingredients and mix them together with a rubber spatula only until just combined. Cover the bowl with plastic wrap and refrigerate for 1 hour.
2. To make the coating and glazes:
3. For the cinnamon-sugar coating: Mix the sugar and cinnamon together in a medium bowl until well-combined.
4. For the chocolate glaze: Place the chocolate in a medium bowl. Heat the half-and-half until simmering, pour it over the chocolate and stir until the chocolate melts. Slowly whisk the sugar into the chocolate until completely incorporated.
5. For the vanilla glaze: Whisk the sugar, half-and-half, and vanilla together in a medium bowl until well-combined and no lumps of sugar remain. Add extra half-and-half by the teaspoon until the glaze reaches your desired consistency.
6. To fry the doughnuts: Heat the oil in a large Dutch oven or wide stock pot over medium-high heat.
7. Transfer the dough to a well-floured work surface and roll the dough out to ½- to ¾-inch thickness. Using the cutter of your choice, cut the dough into rounds then pop out the centers of the rounds with a smaller cutter or large round pastry tip.
8. Once the oil has reached 365° F (use a candy thermometer for this that attaches to the side of the pot), gently lower 3 or 4 of the doughnut shapes into the oil. They should sink then rise to the top. The oil temperature will likely drop so you'll need to turn the heat up a little in order to keep the temperature up - keep an eye on it - you want to maintain the oil temperature around 365° F. Cook for 2 to 3 minutes per side until they are puffed up and deep golden brown. Using a slotted spoon, transfer the doughnuts to a paper towel-lined baking sheet to drain. Repeat with remaining dough.
9. As soon as you can safely handle the doughnuts, roll some of the doughnuts in the cinnamon-sugar mixture - the coating sticks better when the doughnuts are still really warm. Allow the other doughnuts to cool for a few extra minutes before glazing with the chocolate and vanilla glazes.
10. Keep leftover doughnuts covered at room temperature. They will last no more than a day if they aren't all eaten first.

Notes

Ingredients

For the romesco sauce:
• 4 roasted red peppers, skins removed, chopped
• ¼ cup sliced almonds
• ¼ cup freshly chopped parsley
• 1 clove garlic, coarsely chopped
• ½ tsp sweet paprika
• 2 tbsp extra virgin olive oil
• 2 tbsp water
• Kosher salt and freshly ground pepper, to taste
For the burgers:
• 8 oz fresh chorizo, casings removed (see note above)
• Canola oil, if needed
• 1 lb ground beef
• Kosher salt and freshly ground pepper
For assembly:
• 1 cup shredded or thinly sliced manchego cheese, divided
• 4 rolls or buns, split

Instructions

1. To make the romesco sauce: Add all of the sauce ingredients (except the salt and pepper) to the bowl of a food processor and process until smooth. The sauce should be the consistency of pesto - add more water by the tablespoon if it's too thick, pureeing after each addition. Season with salt and pepper to taste.
2. To make the burgers: Heat a medium skillet over medium-high heat and add the chorizo, breaking it up while it begins to brown. If the chorizo seems super dry (mine was pretty lean), add a tablespoon of canola oil while it browns. Cook for 4-5 minutes, until crumbly and browned. Drain any grease from the pan and let the chorizo cool for 10 minutes.
3. Heat a grill to high heat. (Alternatively, you can cook the burgers in a large skillet on the stovetop.)
4. Once the chorizo has cooled off a bit, mix it with the ground beef in a large bowl. Shape the meat into 4 patties and season both sides of the patties with a little salt and pepper.
5. Place the patties on the grill and cook for 4 minutes per side. Once you flip the burgers, add ¼ cup of the cheese to each burger and close the grill lid. Once the cheese is melted and burgers are cooked, remove them from the grill, place them on the buns, and top each with the romesco sauce before serving hot.

Notes