Asparagus is one of the first signs of spring and with it arrives the same perennial questions about what to do with it.

If you’ve ever stood in the produce aisle wondering which bunch to choose or how to cook it without ruining it, you’re not alone. The good news? Asparagus is simple to master once you understand a few key details.

Here are four of the most common questions I hear—and how to get it right every time.

1. Does Size or Color Matter?

Short answer: yes—but not in the way most people think.

Size:

• Thin asparagus cooks quickly and is more delicate

• Thick asparagus is meatier with a slightly more robust texture

Neither is better—it just depends on how you plan to use it.

Chef tip:

• Thin spears are perfect for roasting or quick sautéing

• Thick spears are great for cutting into pieces and adding to dishes like quiche, grain bowls, or stir-fries

Color:

You’ll typically see green, but sometimes purple or white.

• Green: Classic, slightly grassy flavor - the most common variety

• Purple: A bit sweeter and more tender - can be eaten raw

• White: Milder and more subtle (often peeled and more common in European cuisine)

For everyday cooking, green asparagus is your go-to—but don’t be afraid to try the others when you see them.

2. Do You Need to Peel Asparagus?

Most of the time—no. For typical green asparagus:

• Simply snap or trim the woody ends

• No peeling required

However, there are exceptions.

When to peel:

• Very thick asparagus

• White asparagus (almost always peeled)

Peeling the lower portion of thicker stalks removes toughness and gives you a more refined texture.

Chef tip:
If the outside feels fibrous or stringy, a quick peel of the bottom half makes a noticeable difference.

3. What’s the Best Way to Cook Asparagus?

This is where technique makes all the difference.

The goal is simple: tender, but still crisp—not soft or mushy.

My preferred methods:

Roasting (best for flavor):

• Use high heat

• Arrange asparagus in a single layer, drizzle with olive oil, season with salt and pepper to taste

• For best results, place it on a rack over a lined sheet pan so it roasts evenly instead of steaming

Grilling:

• Adds a subtle smoky flavor

• Great for slightly thicker spears

For thicker asparagus:

• Cut into pieces

• Lightly steam or sauté

• Incorporate into composed dishes like:

  • Quiche

  • Stir-fries

  • Grain bowls

Chef tip:
Purple asparagus turns green when cooked. If maintaining the purple color is important to you then blanch it or enjoy it a raw like a salad or crudites.

4. How Should You Serve Asparagus?

This is where you can really elevate it. Asparagus is incredibly versatile—it can be a simple side dish or part of a more composed plate. The key is pairing it with flavors that enhance its natural freshness.

Classic pairings that always work:

• Lemon and Parmesan

• Olive oil and Toasted Nuts

• Butter and Fresh herbs

• Balsamic Reduction

These bring balance—adding brightness and richness without overpowering the vegetable.

To elevate it further:

• A homemade Hollandaise sauce

• A touch of roasted garlic or shallot

• A soft egg or shaved cheese

• A sprinkle of flaky salt just before serving

How to serve it:

• As a clean, elegant side with grilled meats or fish

• Tossed into pasta or risotto

• Layered into grain bowls

• Added to brunch dishes like frittatas or quiche

Chef tip:
Finish asparagus just before serving. A final drizzle of olive oil or squeeze of lemon right at the end makes all the difference.

The Bottom Line

Asparagus doesn’t need complicated recipes—it just needs the right approach.

• Choose the size that fits your dish.

• Peel only when necessary.

• Cook it with intention.

• Serve it with flavors that bring it to life.

Do that, and you’ll get results that feel simple—but taste like something much more elevated.

If you’d like to enjoy perfectly prepared seasonal ingredients without the trial and error, that’s exactly what we do at Zest—bringing fresh, customized meals straight to your table.

One of my favorite rituals at the start of a new year is reviewing the food trend forecasts. Some are purely fun (hello, vintage cocktails making a comeback), some are a little head-scratching (3-D printed milk, anyone?), and others feel surprisingly obvious once you stop and think about them.

This year’s standout? Cabbage.

At first glance, it may not sound glamorous—but cabbage’s rise makes perfect sense. Naturally rich in fiber, cabbage supports gut health and digestion, while also delivering vitamins C and K and powerful antioxidants. It’s low in calories, hearty enough for cold-weather cooking, and endlessly adaptable—from raw and crisp to slow-cooked and meltingly tender.

A few varieties worth knowing:

• Savoy – Tender, slightly sweet, and ideal for rolls and stuffing

• Green – Crisp and versatile; great for slaws and sautéing

• Red – Peppery with vibrant color, perfect for braising or pickling

• Napa – Delicate and mild, often used in Asian-inspired dishes and ferments

Each variety brings its own texture and personality to the plate—proof that cabbage is anything but one-note.

Personally, I’ve always preferred shredded cabbage raw in salads and slaws or as a topping on tacos. But during a trip to Italy I discovered a dish referred to as “Caponet”, a fried cabbage roll stuffed with proscuitto rosa and Bra, a Piedmontese cow’s milk cheese. While not a traditional dish, “Caponet” is simply the name given to the dish by the Piedmontese restaurant - Trattoria Tre Galline (Three Chickens) - and is perhaps a nod to their presentation - a small package similar in size and shape to a capon.

We recently showcased our own version in a fresh, elevated way at our inaugural Club 41 dinner. Our rendition features tender Savoy cabbage wrapped around smoked ham and fontina cheese, lightly breaded and crisped. We presented it atop a roasted butternut squash purée and finished it with oven-roasted Campari tomatoes and fresh basil—proof that cabbage can be both comforting and refined.

If you’re inspired to cook with cabbage at home, this recipe is a great place to start. It’s approachable, flexible, and highlights just how elegant this humble vegetable can be.

Caponet a la Zest

4 leaves cooked cabbage, patted dry

4 slices smoked ham or prosciutto

2 ounces fontina cheese, shredded

Flour for dipping, seasoned with salt and pepper

Egg for dipping

Panko breadcrumbs for coating

Vegetable oil for frying

Lay out cabbage leaves.  Top each with a ham slice.  Divide cheese amongst the 4 pieces in the then roll up like an envelope to create a small packet.  Place on a sheet pan in the refrigerator for at least 30 minutes to firm. 

Dip in flour, then egg then breadcrumbs.  Drop in to 350º oil and fry 3-4 minutes or just until golden.  Place on a wire rack to drain off any excess oil. 

Exploring ingredients in this way—through travel, technique, and creativity—is exactly what Club 41 is all about. Each dinner is designed to highlight ideas, flavors, and inspirations you won’t find on a typical menu.

Our next Club 41 dinner takes place on February 26, and membership is limited. If you’re curious about what’s next at the table, we’d love to have you join us.

Summer may be winding down, but the flavors, colors, and warmth of the season are still in full swing. We asked each member of our team to share their favorite way to savor these last golden days—whether it’s a dish they love to make, an ingredient they can’t get enough of, or a special tradition that marks the end of summer.

Eric, Chef - I grew up surrounded by tomatoes and zucchini in my grandparents’ garden in northern New Jersey, so these two ingredients will always mean summer to me. My go-to is a zucchini and tomato casserole with garlic, oregano, and a topping of melty Muenster cheese. Every bite brings me back to days spent swimming in the pool, working in the garden, and listening to baseball on the radio. Now, I love lingering on my deck with a grilled steak, a couple of cocktails, and the sun setting over Lambertville. Grilling tip: Invest in a steam grill brush. it cleans grates beautifully without dangerous wire bristles.

Cierra, Kitchen assistant and resident drummer girl! For me (Jersey girl), nothing says late summer quite like Jersey tomatoes—for juicy, crisp texture and the best flavor. I love turning them into grilled tomato BLTs with pasta salad (also studded with Jersey tomatoes), or simply slicing them with a pinch of salt and pepper for a quick snack. My favorite way to enjoy them? On the deck with friends and family, or by the fire pit with good music and conversation. If you really want to impress, cut them into large chunks, skewer with bacon, portabella mushrooms, and onions, then roast over the fire with your crew.

Melissa, Co-Owner and Managing Partner - Peaches are my late-summer obsession. I love them with sweet and savory preparations but especially in desserts - grilled and topped with ice cream and honey, or baked into a tart with honey and almonds. My favorite way to end the summer is with a long, leisurely al fresco dinner in late August, when the sun is setting and there’s a hint of Fall in the air and of course a peach tart for a sweet ending to the evening. For an extra touch of indulgence, pair it with sweetened mascarpone cream—or go all out and serve it with an affogato - a scoop of vanilla ice cream drowned in a shot of espresso. La dolce vita!

Theo, Co-Owner and Executive Chef - For me, late summer is all about sweet corn—so versatile whether it’s on the cob, grilled, puréed into soups, or tossed into salsas. One of my favorites is fresh (not frozen!) succotash (minus the lima beans) alongside anything hot off the grill. The best evenings are spent in our backyard with a couple of friends, a good bottle of wine, and plenty of laughter. Pro tip: Save those corn cobs! Toss them into your soup for a boost of flavor — their natural starches will help thicken it, too. Or dry them and hang them outside for the birds to enjoy.

The end of summer is fleeting, but these flavors remind us to slow down and savor every bite. Whether you’re inspired to try one of our team’s favorites at home or have us create your meals for you, we hope you find your own delicious way to celebrate the season’s last hurrah.

Is it just me or did Easter creep up on us this year? It’s just a few days away and I still don’t know how many people are coming or what I’m cooking. Here’s what I do know:

It’s a small group. I’m cooking. I want to keep it fresh & simple. I don’t want a ton of leftovers that will end up wasted.

So here’s the plan and a little inspiration to help you create a quick and easy last minute Easter Dinner that’s perfect for your small gathering.

first, a couple of guidelines:

1. Roasting is Your Friend -Roast everything you can - mains and veggies . Roasting intensifies the flavor and makes for an easy clean-up, especially if you use sheet pans covered in foil or with parchment.

2. Keep It Simple -: 1 appetizer (or soup or salad) + 1 main + 2-3 sides + 1 dessert .

now for the plan:

Appetizers

If this is going to be a seated course than a seasonal soup like this easy-peasy carrot-potato or salad will do the trick. If you want a more casual like I’m planning opt for some fancy deviled eggs (like smoked salmon and capers, kimchi & sesame or bacon and everything bagel seasoning) and a bowl of spiced nuts for guest to enjoy with drinks as they arrive. .

Mains

Lamb chops, salmon, spatchcock chicken, ham steaks - all can be simply and quickly roasted on a sheet pan with olive oil, garlic and herbs or , if you opt for ham, a traditional brown sugar & pineapple glaze. For fast, flavorful roasting, preheat your oven to 400–450°F. Lamb chops and ham steaks cook in 15–20 minutes—sear first for extra flavor. Salmon roasts in 10–15 minutes depending on thickness; season simply and don’t overcook. Spatchcock chicken cooks more evenly and quickly (45–50 minutes for a 3.5–4 lb bird); roast skin-side up until deeply golden and juices run clear. Always rest meat before slicing to retain juices.

Sides

Roast everything - beets, carrots, green beans, broccoli, potatoes…To quickly roast vegetables on a sheet pan, preheat your oven to 425–450°F and cut veggies into uniform, bite-sized pieces. Use quick-cooking vegetables or slice denser ones thinly. Toss them in a light coating of oil, season well, and spread in a single layer on a hot, preheated sheet pan to avoid steaming. Roast for 15–25 minutes, flipping once, until browned and tender. Finish with fresh herbs, lemon juice, toasted nuts or cheese for extra flavor.

Dessert

Everyone always wants to bring dessert. So, if you’re willing to delegate it, go for it. But if you enjoy the process then mousse with fresh berries or a trifle with layers of cubed pound cake, lemon curd, berries and whipped cream are quick and easy alternatives. Have a little more time and really want to impress then dive into an Easter pavlova like this.

Finally, Juj it up!

Make it look like you spent days in the kitchen and get that “Whoa—what did you do to this?” reaction with these tips to enhance flavors, garnish and plate like a pro.

Flavor Enhancers

• Infused oils or finishing salts: A drizzle of chili oil, truffle oil, basil oil, or a sprinkle of citrus sea salt can add depth.

• Umami boosters: Think miso, anchovy paste, fermented condiments, or a splash of soy sauce in unexpected places.

Freshness & Garnish

• Add fresh herbs: A chiffonade of basil, fried sage leaves, or a microgreen topper adds flavor and a touch of elegance.

• Use edible flowers or vibrant citrus zest for color and aroma.

Plating & Presentation

• Plate with contrasting textures and colors: Think bright green peas with crisp shallots.

Even for Desserts

• Add a touch of sea salt to chocolate desserts or a balsamic glaze on berries to deepen the flavor. Garnish lemon desserts with edible dried rose petals.

• Use textures like a crispy tuile or a dusting of crushed freeze-dried fruit for contrast.

And that’s a wrap on Easter dinner—easy, tasty, and totally doable. Don’t sweat the small stuff, enjoy the good food, and soak up the time with your favorite “peeps”. Whether you're hosting a crowd or keeping it cozy, just have fun with it. Happy Easter, and may your day be filled with good vibes and maybe a few extra jelly beans!🐣🌸

Prefer to stay out of the kitchen all together? Let us handle everything for your next gathering —planning, cooking, cleanup—so you can simply enjoy the moment.

On a recent trip to London I was excited to see the early signs of Spring in the markets and food halls - bouquets of purple artichokes, fresh potted herbs, vibrant purple cauliflower, soft and flowery pink radicchio leaves. But what really caught my eye was an unusual, spiny green (vegetable?) resembling a mutant hybrid of green beans and asparagus! My interest piqued, I set out to investigate.

What I had discovered was Samphire, “the asparagus of the sea” a.k.a “sea herbs” or “sea beans” as it’s referred to in the US. Samphire is a seasonal delicacy found along the coastline of Europe and North America, though I’ve not seen it here in the PA region. With a texture similar to asparagus and a distinct salty taste, it works well with fish and seafood, can be consumed raw in salads, or sauteed or steamed like asparagus.

I also had the pleasure of enjoying an abundance of tender cockles during my visit. Being that cockles also come from the sea it makes sense that the two pair well. So I for one look forward to seeking out samphire and experimenting with this BBC lamb tapas recipe combining cockles and “sea herbs”. Maybe I’ll even shake things up this Easter by sneaking some samphire into the holiday spread - let’s see how the family reacts to some “asparagus of the sea”.

As spring awakens and you begin to seek out some fresh, seasonal finds, why not embrace a bit of coastal adventure in your kitchen? Whether you find samphire at a specialty shop or sub in another sea green, let your curiosity lead the way. Try it with seafood, or give that lamb and cockles tapas recipe a whirl.

Have you come across samphire or any other unusual spring produce? I’d love to hear what you’re cooking— drop a comment or share your seasonal experiments!

Cooking is so much easier when you have the right tools—especially when they serve multiple purposes. Let’s be honest—most kitchen gadgets seem exciting at first, but end up collecting dust in the back of a drawer. After 20 years in business, we’ve learned what’s truly worth having in your home kitchen and what you can skip. Instead of another list of one-trick wonders, we’re sharing 20 kitchen tools we actually use all the time. These are the real MVPs—practical, reliable, and guaranteed to make cooking easier (and more fun).

Note: We are not affiliates of any brands mentioned. The products pictured are representative of the tools we use and are for visual reference only.

1. Dutch Oven - Essential for “one pot wonders” - meals that can be fully cooked in one pot and can easily transfer from stove top to oven. Soups, stews, braises…all cooked to perfection and easy to clean up saving you time and energy.

2. Knife Magnet - Protect your investment! Rummaging through drawers for your knives is not only a frustrating waste of time but dulls the blade. Storing them on a magnet keeps all your essentials at the ready and the blade visible so you can quickly see and grab the perfect knife.

3. KitchenAid Mixer - Not just for baking. KitchenAid mixers are workhorses that come with a variety of optional attachments to grind meat, spiralize veggies and make pasta, ice cream, bread and more. So rather than store a whole bunch of separate small appliances and gadgets, why not just use one?

5. Food Processor - The other workhorse! Beyond chopping and grating use it to make dips, spreads, nut butters, purees and even crusts for baking pies and tarts.

6. Wood Cutting Boards - They’re not only beautiful to display but are durable and much gentler on your knife blades compared to plastic and glass cutting boards. They cost more but they last much longer. While great for food prep, they also serve double duty as serving pieces and charcuterie boards. Are you seeing a theme here??

7. KitchenAid Hand Vacuum - Game changer! I cannot stand all the tiny little crumbs that gather in the cracks and crevices of my appliances, stove top, cabinet fronts and drawer pulls. So this super light weight battery operated hand vac with multiple attachments makes me a very happy camper (or cooker?) and makes it easy to keep the kitchen neat and tidy.

8. Zester - Aka grater, Microplane, rasp grater. Use it to zest your citrus fruits, garlic or to grate hard cheese and fresh nutmeg. I’m partial to the model pictured above because the handle makes it easy to firmly grip and it has a protective sleeve for safe storage.

9. Handheld Juicer - Another space saver! This handy-dandy 2 in 1 version is specially designed to squeeze every bit of juice out of both lemons and limes.

10. Cast Iron Skillet - When seasoned and well-cared for cast iron is durable, versatile, non-stick and easy to clean. Cast iron works on any heat source, including induction, is oven-safe and retains heat well making it a good option for searing, frying, baking and broiling.

11. Pots & Pans - Similar to cast iron, stainless pots and pans are durable and versatile. But they’re also lighter weight and can stand up to acids like tomatoes, wine and citrus ingredients that are corrosive to cast iron.

12. Slotted Spatula - Or a “fish-ula” as we like to call it. Angled slotted spatulas like this one is suitable for anything requiring a spatula but the beveled blade makes it particularly useful for flipping delicate items like fish, pancakes and eggs.

13. Bench Knife - Aka bench scraper, dough scraper - Essential for bakers to section dough and scrape up sticky dough scraps, flour and crumbs but also for for non-bakers as it makes transferring chopped veggies and fruit off the cutting board and into prep bowls or pots/skillets a breeze.

14. Peeler - It’s not just for veggies. While a good peeler will help you get through pounds of potatoes quickly, it also comes in handy for making beautiful cheese savings to top your salads and chocolate curls on your favorite desserts.

15. Salt Cellar - A wood salt cellar or a ceramic salt “pig”, allows you to attractively store your salt at the ready and makes it easy to use precisely the amount you need when cooking versus a shaker.

16. Peppermill - Similar to a salt cellar, a peppermill allows you to more easily control the amount of pepper you use but also to adjust the grind from extra fine to course depending on your desired preparation.

17. Pot Scraper - Way back in the day I worked for Pampered Chef where I discovered pot scrapers, my favorite, most inexpensive kitchen tool. The durable plastic and curved edges make getting caked on bits off of all types of pots and pans easy and without scratching. I also use them to get labels off of jars and to remove sticky stuff from all surfaces.

18. Digital Thermometer - They’re fast and accurate making it easy to cook foods to safe temperatures.

19. Mini Whisk - My go-to tool for whisking an egg, combining small amounts of liquid ingredients, emulsifying sauces and dressings and for frothing.

20. 2-in-1 Measuring Cup - One cup for both dry and liquid measuring. I love the push/plunge feature for measuring out sticky ingredients like peanut butter and for building and plating sushi towers. Bonus - It comes apart for easy cleaning in the dishwasher.

“We don’t have anything for dinner!” or worse—“There’s nothing to eat!” We hear it all the time, even in our own kitchen, coming out of our own mouths. But it’s fun to challenge ourselves to create something out of “nothing” and with a well-stocked pantry and fridge, we can always pull together something delicious, whether it’s a quick weeknight meal or a last-minute snack for unexpected guests. You can too! These 20 (plus) essential ingredients are our go-to staples, making it easy to whip up everything from breakfasts to appetizers, salads to satisfying dinners—without the stress of scrambling for ingredients.

1. Oils & Vinegars. - Having a neutral cooking oil like canola or avocado; extra virgin olive oil for light sauteing, finishing, vinaigrette and dipping; sesame oil for Asian food preparations plus a variety of vinegar -white wine, balsamic, rice wine, apple cider, red wine… will give you maximum flexibility and endless cooking possibilities.

2. Cheese - Keep a variety of cheeses on hand for snacking, sauces, salads or a quick cheese board. In our fridge you’ll always find a block of aged parmigiano reggiano, a soft cheese like St. Andre, Delice de Bourgogne, or cambozola; a hard cheese like aged cheddar or manchego; a semi-soft like jarlsberg or Swiss and something shredded like cheddar or 3 cheese blend for things like tacos or anything else that benefits from a “melty” cheese on top.

3. Mirepoix - Carrot, celery and onion - the holy trinity of cooking. Finely dice and saute as the base for a host of soups, stews, sauces and more or cut into pieces to flavor roasting meats and poultry.

4. Fresh Garlic - Do I even need to explain this? Well, maybe a little. Jarred garlic may be temptingly convenient but it doesn’t come close to the real thing in terms of flavor or freshness. Plus it usually contains preservatives and who needs that? Take the extra 10 seconds to chop fresh cloves. Trust me. It’s worth it.

5. Condiments - Salsa, sriracha, hot sauces, various mustards, mayo, soy sauce, ketchup….Having a variety of condiments on hand allows for limitless flavor combinations to keep your palate satisfied. Use them on their own or combined to create your own sauces, dressings, marinades, or dips and elevate the simplest of meals with unexpected flavors.

6. Accoutrements - Things like pickles, olives, cherry peppers, marinated mushrooms and pickled vegetable combinations like giardinia are great accompaniments for a variety of dishes from sandwiches to pasta and more. But they’re also equally delicious on their own or an accompaniment on charcuterie boards.

7. Pure Maple Syrup - It’s not just for pancakes! Try it in pan sauces, as a glaze on roasted poultry or pork and as a natural sugar substitute in baking.

8. Tomato Paste - Use it to deepen the flavor of soups, sauces and stews. We prefer the tube vs. the canned variety for home use. The flavor is more intense, it’s usually sourced directly from Italy, and it’s airtight, which means it will last longer in the fridge than an open can.

9. Vino - If you partake then consider stocking red and white varietals for consuming and for cooking. We recommend three levels - your favorite everyday table wine, something higher end for entertaining or special meals and a cheap basic red and white for cooking.

10. Better than Bouillon - When we don’t have homemade stock on hand or just need a small quantity, Better than Bouillon is our go-to. This concentrated paste has deeper flavor than boxed broth or bouillon cubes and stores well in the refrigerator for extended periods eliminating the waste of opened boxes that get pushed to the back of the fridge and forgotten.

11. Jam - Go beyond PB&J. Who doesn’t enjoying a good quality PB & J from time to time or jam & butter on a perfect baguette? Better yet, over a soft cheese or in a pan sauce over your favorite sear-roasted meat or poultry? We’re partial to Bonne Maman (Have you tried their hazelnut spread? Watch out Nutella!). But I’m also ridiculously in love with L’epicurean Strawberry and Champagne preserves.

12. Snackies - We keep a healthy variety of light snacks in the pantry for when we’re craving munchies but also for Aperitivo, the Italian tradition of enjoying a drink with a light meal or before dinner with light snacks, which we’ve adopted since returning from our epic trip last year. It’s also an incredibly easy way to entertain. Some of our favorites are Biena chickpeas snacks, which are also a great topping for soup or salad; savory taralli an Italian mini donut-shaped cracker, nuts of all kinds, savory popcorn, and a variety of artisan crackers.

13. Smoked Salmon - Speaking of snacks, smoked salmon is a great lean protein pick-me up between meals. Put a slice on a cucumber or cracker with cream cheese or remoulade, red onion and herbs for a a quick hors d’oeuvre, enjoy it on an avocado toast or with eggs.

14. Medjool Dates - Medjool dates are large, soft and plum and DO NOT need to be soaked. Slice and dice them for sweet and savory meals. Stuff with cheese, almonds or your favorite nut butter for a healthy snack or dessert that quells sugar cravings or, my favorite, wrap them in bacon and roast for a savory, sweet and salty snack!

15. Bacon - Because everything’s better with bacon!

16. Plain Greek Yogurt - It’s high in protein, thick and creamy making it an healthy substitute in soups, sauces, dips toppings and baking.

17. Pasta - Keep a couple of different shapes and sized in the cabinet depending on your mood and preparation. Light sauces call for long and thin pastas like angel hair or thin spaghett. Hearty ragus and meaty sauces call for shapes like penne and rigatoni. Twisted shapes like gemelli are great for holding onto pesto whereas tiny shapes like pastina and ditalini are best for soup.

18. Rice - Sure white rice goes with anything but we stock them all - sticky, brown, wild, jasmine, basmati - for their distinct flavors, aromas and uses. Wild rice works well in in soups, salads and stuffings, jasmine with Asian dishes, basmati for Indian cuisine, sticky rice for sushi stacks, and arborio for risotto.

19. Beans - As versatile as rice and pasta with the added benefit of being a lean, vegetarian protein. Combine beans with pasta for a protein-packed combination, add as a protein to vegetarian soups, load them into quesadillas or burritos, puree them with olive oil, garlic and herbs for a quick dip with veggies or chips.

20. Eggs - Try a poached egg on a salad or a rice bowl. Keep a few hard boiled eggs in the fridge for a grab and go snack or enjoy one with cheese and crackers or fruit for a light meal, Slice them and add them to sandwiches or salads. And of course let’s not forget deviled eggs. Serve them with a modern twist by dipping the whites in everything bagel season or bloody mary salt. Top with sriracha and sesame seeds for an Asian twist. Kick it up by adding a touch of wasabi paste to the egg mixture.

With these 20 essential ingredients always on hand, cooking at home becomes easier, more flavorful, and a lot more fun. Whether you're pulling together a quick weeknight dinner, making a last-minute appetizer, or just trying to keep things interesting, a well-stocked kitchen gives you the flexibility to create without stress. Use these staples as a foundation and inspiration. Stock up, get creative, and enjoy the process of cooking at home!

Enjoying this list? Receive our next list of our 20 Favorite Tools for your home kitchen straight to your inbox when you subscribe to our blog.

As much as we all love Thanksgiving leftovers, eating turkey sandwiches (or soup or casserole….) gets old after a couple of days. So if you have any leftovers lingering and are looking for new ways to satiate your distinctive palate then try these crave-worthy combinations for a modern, elevated twist on Thankgiving classics.

Turkey + Stuffing + Mashed Potatoes + Cranberry Sauce + Gravy = Egg Rolls!

Hold the casserole! Try these egg rolls instead. Chop up any combination of leftover turkey, stuffing and mashed potatoes into small pieces. Stir them together with a spoonful or two of cranberry sauce (or gravy). Put 2-3 TBSP of filling in the center of an egg roll wrapper and fold according to package instructions using some beaten egg to seal the edges. Drop them in 350 degree oil for 3-5 minutes or cook them in your air fryer following manufacturers instructions. Use leftover cranberry sauce (or hot gravy) for dipping.

Pumpkin Pie + Chocolate + Pecans = Truffles!

My friend, Chef Rhonda, owner of Flourish Culinary Services in Cincinatti turned me onto pumpkin pie truffles. Be sure your pie is chilled for this one. Mash up the pie, including, the crust in a bowl with a fork. Using a small cookie scoop or spoon, scoop out the pie into mounds on a parchment lined baking sheet and freeze for 1 hour. Roll each mound into a ball and dip into your favorite melted chocolate. Optional: Sprinkle with toasted chopped pecans. Place them back on the parchment and refrigerate. Store in the refrigerator up to one week…assuming of course that they last that long!

Cranberry Sauce + Shallots + Thyme + Rosemary + Sage = Pan Sauce!

Steak with a simple pan sauce is an easy and elegant weeknight meal that will transport you to a Paris bistro. Chop 1-2 TBSP of shallot. Sear-roast your preferred cut of steak (or other protein) in an oven-proof skillet. Transfer meat to a plate and tent loosely with foil. Place skillet back on the stove-top and quickly saute the shallot over medium heat just until tender. Stir in herbs (or any desired seasonings) and saute 30 seconds. Stir in the cranberry sauce to heat then spoon over meat. Voila! Enjoy over greens with roasted potatoes.

Enjoying these ideas? Follow us on Facebook and Instagram for more inspiration.

The third Friday of October is World Champagne Day. As if we needed another excuse! No longer just for special occasions or celebratory toasts, champagne is an incredibly versatile wine that pairs beautifully with a wide variety of dishes. Whether you’re craving something light, savory, or even a little spicy—dining out or enjoying a cozy meal at home—there’s a perfect champagne pairing for every palate.

Explore our top selections, from the traditional to the unexpected and elevate your champagne experience like never before.

Oysters on the Half Shell
Why it works: The briny, fresh flavor of oysters pairs beautifully with champagne’s crisp acidity and bubbles, especially with a dry brut. The minerality of both the oysters and champagne enhance each other, making this a timeless combo.

Soft Cheeses (Brie, Camembert, Triple-Cream Cheese)
Why it works: Creamy, rich cheeses are cut by champagne’s acidity, creating a balanced mouthfeel. Brie, Camembert, or a personal favorite, Délice de Bourgogne, are ideal with a glass of blanc de blancs champagne for a creamy, buttery match.

Fried Chicken
Why it works: Don’t knock it ‘till you try it! Blanc de blancs also pairs well with fried chicken with the champagnes effervescence enhancing the crisp, salty crunch of fried chicken. The bubbles cleanse the palate from the fat, making every bite taste as fresh as the first.

Sushi and Sashimi
Why it works: Brut champagne’s balanced acidity and moderate sugar level pair wonderfully with the delicate flavors of raw fish and can be enjoyed with a wide range of sushi and sashimi.

Earthy Mushroom Risotto
Why it works: The deep, savory flavor of mushroom risotto finds a perfect partner in the vibrant acidity of champagne. A richer champagne like blanc de noirs adds a lovely contrast to the umami richness of the dish.

Spicy Asian Dishes (like Thai or Korean cuisine)
Why it works: Champagne, particularly demi-sec or extra brut, has a sweetness that can tame spicy dishes. The bubbles help cool the heat while complementing the bold flavors of ginger, chili, and garlic.

Parmesan & Black Pepper Popcorn
Why it works: Popcorn gets a gourmet twist with Parmesan and black pepper. The sharp, savory notes balance perfectly with the crisp bubbles of blanc de blancs champagne, cutting through the richness and enhancing every bite. Try sweet popcorn with a sparkling rosé.

Sweet Potato Chips with Goat Cheese Spread
Why it works: The subtle sweetness of sweet potato chips and the tang of goat cheese create a dynamic pairing. Champagne’s vibrant acidity brightens the flavors, especially when paired with a crisp blanc de blancs.

Light Fruit Desserts (Tarts, Sorbets, or Pavlova)
Why it works: Rosé champagne pairs excellently with light, fruity desserts. Its berry notes complement the sweetness of tarts and sorbets without being overwhelming.

Pick up a bottle and enjoy one of these food pairings for a delicious celebration of World Champagne Day! Or contact us to create a personalized pairing experience in your home.

Deli meat is a staple in many American households and is the go-to ingredient for a quick and convenient lunch. But with Boar’s Head, my personal favorite, recalling 100 tons of its products due to a listeria outbreak, you may be rethinking your daily deli sandwich.

Sure you could buy a slice and roast and carve your own ham and turkey. But that’s neither practical nor safe. You could lose a finger! Here’s another alternative: 5 Tasty and Safe Listeria-Free Lunch Ideas to Savor the Summer. Best of all, many of these can be made from what’s in the fridge - leftovers or whatever you have on hand. Use your imagination!

GO GREEK

Top your favorite greens with leftover grilled chicken, shrimp or steak, juicy tomatoes, cool & crisp cucumbers, kalamata olives, red onion, pasteurized feta and lemon vinaigrette (1 TBSP lemon juice: 1 TBSP olive oil: 1 TBSP canola oil - season to taste). If your craving carbs then tuck it into a Mediterranean flat bread or fill a pita pocket and drizzle the dressing over top.

SUMMER SOUPS

Chill out with cool & refreshing summer soups like gazpacho. Don’t like tomatoes? No problem. Try peach or cucumber-mint gazpacho instead.

TAKE THE TAPAS APPROACH

Take the tapas approach with a collection of small bites like cheese, crackers, nuts, hard boiled eggs, leftover veggies and meat or poultry, fruit…While the tapas concept originated in Spain the foods don’t have to be Spanish. Use a little bit of this and that with whatever you have on hand - like an adult lunchable. The combinations are endless.

GET YOUR GRAINS

Whether as a warm side dish or a cold salad, grains are both filling and satisfying, especially when combined with lean proteins. Sweet and savory concoctions ike this couscous salad are particularly enjoyable, especially with the addition of shredded chicken for protein. Try a wild rice salad with fruit and nuts or quinoa tossed with grilled vegetables, chickpeas and balsamic.

EGGS!

Don’t forget the versatility of eggs. Enjoy a brunch-style lunch. Spice up egg salad with curry, pack veggies into quiche or go low carb with egg cups. Add a side green salad or fruit salad for extra fiber. Or layer an avocado toast with hard-boiled eggs, smoked salmon, dill, red onion and capers.

Concerned about food safety?

Our team is certified in safe food handling and prepare food in a board of health certified commercial kitchen.

Struggling to stay hydrated in this heat? I recently read an interesting article on nutrition myths, one of which was regarding hydration: “…hydration status is extremely individualized and many need about 64 ounces of water…,but most people don’t realize…part of the fluids your body needs can also be taken in by eating fruits, vegetables and other high-water content foods.”

This is good news for those of us who go through the day guzzling (dehydrating) caffeinated beverages followed by adult beverages at 5 PM or who have a tendency to get caught up and forget to drink (water). If this sounds familiar then you might want to try incorporating 5 of the most hydrating foods into your summer meals.

1) Cucumber - about 95% water.

Whether you choose to slice it or dice it cucumbers are great for hydrating and cooling you down. Scoop up your favorite hummus, top with your favorite spread, dropped into a beverage or tossed into salad.

• Benefits:

  • Low in calories, making them great for weight management.

  • Rich in vitamins K and C, potassium, and magnesium.

  • Contains antioxidants like beta-carotene.

  • Supports skin health due to its high water content.

2) Watermelon - about 92% water

The all-American summer staple and hydration hero. Try it 3 ways.

• Benefits:

  • Excellent source of vitamins A, B6, and C.

  • Contains antioxidants like lycopene and cucurbitacin E.

  • Helps improve heart health and reduce inflammation.

  • Supports healthy digestion due to its fiber content.

3) Strawberries - about 91% water.

There’s nothing like a fresh and juicy strawberry fresh from the farm. Have you tried our Strawberry Prosecco Pop recipe? It’s not technically hydrating since it contains alcohol but it’s still a fun and grown up way to cool down. Watch the pre-Zest throwback video .

• Benefits:

  • High in vitamins C and manganese.

  • Rich in antioxidants and plant compounds.

  • Supports heart health and helps regulate blood sugar.

  • Contains fiber, aiding in digestion and promoting fullness.

4) Lettuce - about 96% water (particularly iceberg lettuce)

Iceberg lettuce is highly underrated. Who doesn’t love a cool and crisp wedge salad?

• Benefits:

  • Low in calories, making it ideal for weight loss.

  • Contains small amounts of fiber, vitamins A, C, K, and folate.

  • Supports hydration and provides a crunchy texture to meals.

  • May aid in improving sleep quality due to its lactucarium content.

5) Celery - about 95% water.

Probably my least favorite. But it has it’s benefits. So I sneak it into my own diet where it will go unnoticed like in mirepoix, pureed into gazpacho or finely chopped into salads.

• Benefits:

  • Low in calories and high in fiber, promoting digestive health.

  • Contains vitamins A, K, and C, as well as potassium and folate.

  • May help reduce inflammation and improve cardiovascular health.

  • Acts as a natural diuretic, helping to flush out toxins and reduce bloating.

By incorporating these foods into your daily meals, you can boost your hydration levels, improve digestion, and enjoy a range of health benefits.

Ready to make healthy eating effortless?

Our meals are crafted with the freshest ingredients, including hydrating superfoods, to ensure you stay healthy and energized. Let us take the guesswork out of meal planning and preparation, so you can focus on enjoying delicious, balanced meals tailored to your nutritional needs.

Try our customized prepared meal delivery today and experience the convenience of having nutritious meals delivered right to your doorstep. Your body will thank you!

I was out buying fish the other day for dinner and had a food flashback from my college days. Cue the music - I was workin’ as a waitress in a cocktail bar when I met you… “ (Human League - the 80-’s in case you didn’t know)

O.K. It wasn’t a cocktail bar, it was a “much better place” called the Flying Fish, an upscale but unpretentious restaurant and my first experience in fine dining.

So who did I meet? I know what you’re thinking…that I met a guy and fell in love…the owner, a waiter, a customer…but no! That’s too predictable.

It was a trout - a beautiful whole rainbow trout stuffed with couscous. I had never seen food so exotic at the time. It was popular and kept flirting with me every time it came out of the kitchen. I finally gave in and though I enjoyed the trout it was it’s pal couscous that really won my heart.

Fast forward to the present, when I went to the store, I had no plan for dinner. But as soon as I saw the trout on display, I felt inspired to recreate the dish. The result, crafted from a combination of memory and personal preference, is this easy couscous recipe that effortlessly transforms from an elegant side dish to an elevated summer salad. I used what I had on hand. But feel free to modify the herbs and seasonings to your taste.

COUSCOUS WITH ORANGE AND RAISINS

A delicious accompaniment to fish or seafood, grilled meat, or crisp roasted duck or chicken.

• 2 TBSP olive oil

• 1 large carrot, grated

• 1 small red onion, chopped

• 1/2 teaspoon ground cinnamon

• 2 cups uncooked couscous

• 1/2 cup raisins

• 3 cups chicken (or vegetable) stock

• ½ teaspoon salt

• 1 teaspoon orange zest

• 2 tablespoon fresh orange juice

• 1/2 cup toasted pine nuts (or chopped almonds or walnuts)

• 2 tablespoon chopped fresh mint (or parsley)

• Salt and pepper to taste

Heat oil over medium heat in a medium saucepan. Saute carrot and red onion 3-5 minutes or until tender. Add cinnamon and stir constantly for 1 minute. Add couscous, stirring a few more minutes until toasted. Add raisins, stock and salt. Cover and bring to a boil the, immediately remove from heat and let sit for 8-10 minutes. Fluff with a fork and stir-in the orange zest, juice, nuts and fresh mint. Adjust seasoning adding salt and pepper to taste.

Serves 6-8 as a side.

Salad Variation: Prepare couscous as above, omitting the nuts and mint. Spread cooked couscous out on a cookie sheet and refrigerate until cooled. Meanwhile, prepare the vinaigrette by whisking together 2 TBSP each - canola oil, olive oil, red wine vinegar and honey. Add salt and pepper to taste. Toss vinaigrette with cooled couscous and refrigerate until ready to serve. Stir in the nuts and fresh mint just before serving.

We recently made corn chowder for some of our customized prepared meal delivery clients. It’s good on it’s own. But we like to make things a little more ‘Zest'-y around here. So we took a cue from the French and added pistou to create a bright and herbaceous flavor explosion in every spoonful.

What’s that, you say…pesto?

No. Pistou.

Same thing, right?

Nope!

PISTOU VS. PESTO

While pistou and pesto are very similar and often confused, there are a couple of key differences that distinguish one from the other. Both are versatile, bright green condiments made of high quality olive oil, fresh basil, garlic and parmesan. The difference is in their origin and one key ingredient.

Pistou hails from the Provence region of France and was traditionally stirred into “Soupe au Pistou”, a rustic vegetable soup. Pesto on the other hand originated in Italy and was traditionally stirred into Minestrone soup and into hot pasta dishes. Pesto contains pine nuts, an important distinction in terms of flavor and allergens!

WHY PISTOU?

Both are equally delicious! But the reason why I recommend elevating your Spring cuisine with pistou over pesto is because it’s nut-free, making it more versatile in terms of flavor profile, safe for those with nut allergies, and easier on the wallet (pine nuts are $$$$)!

Try it for yourself! Use it as a stir-in to soups, pastas, and risotto, as a condiment on grilled vegetables, meat, poultry, fish and seafood. Add a dollop to hummus, whipped feta or Greek yogurt…the possibilities are endless!

PISTOU RECIPE - It’s soooo easy!

In a food processor combine 8 cups fresh basil with 2 clove of garlic, 1/2 cup extra virgin olive oil and 1/4 cup parmesan. Store airtight in the refrigerator for up to 1 week.

March 4 is National Snack Day. Why do we need a day for this? I was wondering the same. So I did a little research and found out that, in short, it’s because we’re a snack-obsessed culture. Snacking is an all-American pastime.

FACT: The average American consumes 17 pounds of snacks a year and spends an average of $479.44 annually on snack foods alone!

Yikes! That’s a lot. The good news? 55% of snackers prioritize healthy snacking and prefer snack items that boost energy. The bad news? Many “healthy” packaged foods, while convenient, are heavily processed, lack nutritional value, increase cravings and have been linked to health risks such as cancer.

I acknowledge that cravings and snack attacks are REAL. So if you can’t stand to look at another carrot stick but you’re not into dipping Cheetos into mayonnaise or washing down Fruit Loops with a bowl of mint chocolate chip ice cream then try dates. They’re caramel sweet, chewy and have 8 Proven Health Benefits including being high in fiber and loaded with vitamins.

Here are my favorite insanely delicious and ridiculously quick and easy date snack recipes that squelch the cravings in just one bite! Any dried, pitted dates will do. But Medjool dates get a gold star in my book.

1. Stuffed Dates

   Fill pitted dates with your favorite all natural nut butter (e.g. cashew, almond or peanut butter) or with goat cheese, blue cheese or whipped feta. Top with chopped nuts.

2. Bacon-Wrapped Dates

   This one’s more indulgent so go easy. Simply cut a slice of raw, minimally processed bacon into thirds. Wrap 1/3 around a pitted date. Place seam side down on a baking sheet lined with foil and roast in a 375 degree oven 10-15 minutes or until bacon is crispy. Cool slightly before eating!

3. Date Paste

   The paste itself isn’t a snack (but I won’t judge if you grab a spoonful now and then). it’s a great sugar alternative for snack recipes like banana bread, muffins and cookies and it’s so easy to make.

As you celebrate National Snack Day this March 4th, why not join me in exploring the world of date-based snacks? Try out the recipes shared in this post or get creative with your own variations. Share your experiences and favorite recipes with friends and family, and together, let's embrace the joy of snacking mindfully. Don't forget to tag #NationalSnackDay and #HealthySnacking to spread the word about the delicious and nutritious alternatives to traditional snack foods. Happy snacking!

Summer is definitely here! While these scorching temperatures make it tempting to reach for ice creams and sugary drinks (Hello, pineapple ginger margarita!), there are healthier and more nourishing options available to help you beat the summer heat. Here are ten refreshing foods to help you stay cool and hydrated during the hottest days of the year.

1. Watermelon - The Hydration Hero

Watermelon, the official fruit of summer and backyard barbecues. It is like biting into a juicy slice of hydration, helping replenish fluids lost through sweat. Watermelon is rich in vitamins A and C, as well as antioxidants like lycopene, which can help protect your skin from the sun's harmful rays. Try these 3 tasty ways to enjoy watermelon.

2. Cucumber - Cooling and Crisp

With over 95% water content, cucumbers keep you hydrated while providing a satisfying crunch. They also contain silica, known to promote joint health and silica helps keep your skin radiant and supple. Enjoy in beverages, salads, smoothies or a snack with some creamy hummus.

3. Coconut Water - Nature's Electrolyte Drink

If you find yourself sweating bullets in the summer heat, coconut water can be a natural alternative to sports drinks. Rich in electrolytes like potassium and magnesium, coconut water helps maintain proper hydration levels and aids in replenishing essential minerals lost during perspiration.

4. Mint - The Zesty Refresher

Mint is an herb that not only adds a burst of flavor to your meals but also helps you stay cool. You can use it to make refreshing drinks like mint lemonade or blend it into smoothies. Mint leaves can also be added to salads or infused in water for a revitalizing twist. Invite it’s cool pal, cucumber, over to hang out in a tall glass of sparkling water for a refreshing spritz.

5. Berries - Bursting with Antioxidants

Berries such as strawberries, blueberries, and raspberries are not only delicious but also packed with antioxidants. These little powerhouses can protect your skin from sun damage and boost your overall health. Enjoy them as a snack, blend them into smoothies, or add them to yogurt for a delightful treat. Or go picking and eat them straight off the bushes!

6. Citrus Fruits - Vitamin C Boosters

Oranges, lemons, and grapefruits are packed with vitamin C, which supports the immune system and helps the body stay resilient during hot weather. Create your own citrusy concoctions or enjoy freshly squeezed juices for a “Z’esty “and nutritious lift.

7. Yogurt - A Cool Creamy Delight

Yogurt is a versatile and cooling food that can be savored in multiple ways. It contains probiotics that support digestive health and can be soothing on a hot day. Make yogurt parfaits with fresh fruits or create savory yogurt dips to keep your meals light and satisfying.

8. Cilantro - Flavorful and Fresh

Cilantro - you either love it or hate it. Some taste it as a delicious herb that adds a burst of freshness to any dish while others taste it a soap! True story. Assuming you’re a lover, It’s delicious in salads, salsas, and cold soups. Not only does it taste great but it also aids in digestion and has cooling properties. Bonus!

9. Tomatoes - Juicy and Nourishing

Tomatoes, rich in vitamins A and C, are not only refreshing but also promote healthy skin. Enjoy them in salads, gazpachos, or simply sliced with a sprinkle of salt for a quick and hydrating snack. Wondering what to do with that bumper crop? Learn how to make the most of peak season tomatoes.

10. Leafy Greens - Light and Nutritious

While you may be keeping your meals light during hot weather, you don't have to compromise on nutrition. Leafy greens like spinach, arugula, and kale are nutrient powerhouses. They contain essential vitamins and minerals, and their high water content helps keep you hydrated.

Conclusion: Stay Cool, Stay Healthy

As the temperature rises, you’ll stay cool, hydrated, and nourished by incorporating these refreshing foods into your summer diet. Plus you’ll get lots of compliments on your beautiful skin and who wouldn’t want that? Stay cool, and have a healthy and enjoyable summer!

If you’re looking for something elevated and a little more unique than the typical Father’s Day fare then look no further. This one is sure to please the palate of your seafood-loving dad.

As soon as I laid eyes on this recipe, I could taste it! I modified the original recipe to our tastes and based on ingredients that I had on hand, including the chive flowers, which were growing in my pot on the patio.

Don’t be intimidated by the list of ingredients or multiple steps. This dish comes together fairly quickly, especially if you grill the corn ahead of time.

GRILLED SCALLOPS OVER SWEET & SMOKY CORN PUREE - Serves 4

6 ears fresh sweet corn

8 slices bacon - cut into ½-inch pieces

2 tablespoon butter

2 bunch scallions - white and light green part only, chopped

8 ounces Boursin cheese (garlic and herb)

1 cup heavy cream

Cayenne pepper - to taste

Salt and freshly ground black pepper - to taste

16 large sea scallops

1 TBSP smoked paprika (sweet or hot)

1 tablespoon chopped fresh chives - plus more for garnish

Chive flowers, chopped (optional)

INSTRUCTIONS

• Grill corn, cool slightly and cut kernels from the cob. Keep grill warm.

• Heat skillet over medium-high heat. Add bacon then reduce heat to medium and cook until just crisp, about 4-5 minutes.

• Transfer bacon with a slotted spoon to a paper towel-lined plate. Transfer bacon grease to a small bowl and wipe out skillet with a paper towel.

• Heat butter and 1 tablespoon bacon grease in the skillet. Add the scallions and cook until softened, about 2-3 minutes.

• Stir in the corn kernels, Boursin and cream. Continue cooking over medium heat or until Boursin is melted. Season to taste with cayenne, salt and pepper.

• Transfer half of the corn mixture to a food processor or blender. Process until almost smooth, leaving some corn texture remaining.

• Return to skillet, stir and keep warm. (Can be made 1 day ahead then gently reheated when scallops are being grilled).

• Remove the side muscle from the scallops, if still attached.

• Pat scallops dry with a paper towel and season with salt, black pepper and smoked paprika. Grill 2-3 minutes per side or until medium doneness.

• When ready to serve, stir chopped chives and half of the cooked bacon into corn purée.

• Divide puree between plates. Place scallops over purée and garnish with remaining bacon, more snipped chives and chive flowers.

Tips: You don’t have to grill the corn. I had excellent sweet corn on hand and cut it right off the cob raw. This would also be a great way to use up leftover corn. You could garnish with a whole chive flower, separate them into tiny florets, substitute another edible flower or omit them all together.

If you’re looking beyond traditional ham for your Easter dinner look no further than this duck recipe. When I stumbled upon the picture it was love at first sight. But when I tested the recipe it was eternal love at first bite!

if you haven’t tried celeriac (celery root) and cauliflower puree you’re in for a treat. It’s a delicious, lower carb alternative to mashed potatoes. Plus it’s something different and you wouldn’t be reading this if you weren’t looking to shake it up a bit, right?

The original Australian recipe for the duck called for a couple of ingredients that are not so familiar in the states, at least not in our neck of the woods: “duck Maryland”, the Aussie term for a raw duck leg/thigh combo, and“vincotto”, a dark, sweet, thick paste produced in rural Italy by slow cooking and reducing grape must.

Fortunately, I was able to make a few substitutions and modify the technique, which shaved off hours of cooking time and resulted in a crispy, sweet and savory dish worth repeating. Don’t be intimidated by the long ingredient list. The whole meal comes together in under an hour!

ORANGE AND THYME DUCK CONFIT WITH CELERY ROOT & CAULIFLOWER PUREE

For Duck:

1 tsp rendered duck fat or oil of choice

4 cloves garlic, chopped

1½ tablespoons juniper berries

1 tablespoon finely grated orange rind

1 tablespoon lemon zest

1 cup chicken stock

⅓ cup aged sherry vinegar

¼ cup orange juice

8 sprigs thyme, divided

Salt and pepper to taste

4 duck leg confit

For Puree:

1 tablespoon extra virgin olive oil

1 1/2 tablespoons unsalted butter

1 leek, white part only, thinly sliced

1 1/2 lbs celery root (celeriac), peeled and chopped

3/4 lb cauliflower, trimmed and chopped

1½ cups whole milk 

salt and pepper to taste

Prepare Puree:

Melt olive oil and butter over medium heat in a medium saucepan. Add leek and cook, stirring occasionally, for about 3 minutes. Add celery root, cauliflower and milk. Bring to a gentle boil taking care not to scald the milk. Reduce heat, cover and simmer until celeriac is tender, approximately 15-20 minutes. Remove from heat. Keep warm.

Prepare Duck:

Heat duck fat or oil in small skillet over medium heat. Quickly saute garlic until fragrant. Add in remaining ingredients, juniper berries through thyme (4 sprigs tied with twine). Bring to a boil. Reduce heat and simmer until sauce is reduced and thick enough to coat the back of a spoon.

Strain sauce through a fine mesh sieve set over a small bowl. Keep warm.

Place duck confit on wire rack set in a foil-lined baking pan. Broil on high for just a few minutes until heated through and skin is golden brown and crispy.

Serve:

Puree warm celery root and cauliflower mixture in food processor or using a stick blender. Season to taste with salt and pepper. Divide puree onto 4 serving plates. Top with duck. Spoon sauce over duck to glaze. Garnish with fresh thyme sprigs and enjoy!

Tip: Duck leg confit is fully cooked and is already seasoned with salt and pepper. If you can’t find it at your local grocery story you can order it online.

Wine pairing note: Cloudy Bay Te Wahi Pinot Noir 2015 was suggested in the original recipe. That wasn’t available locally so we substituted another pinot. But it clashed with the acidity of the orange sauce. Personally, I would have preferred some bubbles or a crisp chardonnay. But resident sommelier, Chef Theo recommends trying a Syrah. Do what works for you!

My “wee” brother Timmy called me the other day. Uh oh, I thought!…(knee-jerk big sister reaction)…what’s wrong?

Much to my relief and excitement he told me he was upholding his annual tradition of making our grandmother’s Irish Potato recipe…would I like him to make some for me and would I like delivery?

Uh…someone making something for me and delivering? Yes, please. You don’t have to ask this coconut-loving sugar addict twice!

So this morning when I woke up in anticipation of the arrival of this Irish delight I decided to make something for him. But what? I had butter, flour, sugar, eggs and chocolate chips on hand. But cookies were too obvious and not very Irish.

So, as I sat “away with fairies” drinking my coffee and dreaming up something I spotted the bottle of Bailey’s, wee Timmy’s favorite! Resisting the urge to turn my first cup o’the day into Irish coffee, I instead modified a favorite recipe and Bailey’s “Irish” Scones were born!

I consider myself a scone snob, a scone-ommelier, if you will and the ratios in this recipe, inspired by Orange Scones with Chocolate Chips in Once Upon a Tart by Frank Mentesana and Jerome Audureau, no matter how I modify it, come out perfect every time. The result, IMHO, is the perfect texture - lightly golden crisp on the outside with the perfect balance of moisture and dryness on the inside.

So give it a lash and may the luck o’the Irish be with you!

BAILEY’S “IRISH” SCONES

Yield: 12 large scones

• 4 cups flour

• ! TBSP + 1 tsp baking powder

• 1 tsp salt

• !/2 cup sugar

• 1/2 cup brown sugar

• 1 tsp ground cinnamon

• 3/4 lbs cold, unsalted butter, cut into 1/2” cubes

• 4 large eggs

• 2 tsp vanilla

• 1/2 cup Bailey’s Irish Cream

• 1 cup bittersweet chocolate chips

• Turbinado sugar for sprinkling (optional)

Preheat oven to 400 degrees. Line baking sheet with parchment.

Place dry ingredients, flour through cinnamon, in food processor and pulse until combined. Add butter and continue to pulse until incorporated you have a moist crumb mixture.

in another bowl, whisk eggs, breaking up the yolks. Whisk in vanilla and Baileys until well blended. Add mixture and chocolate chips to dry ingredients and stir together with a wooden spoon until no flour is visible. Alternatively, stir in electric mixer with dough hook on lowest setting just until combined. Dough will be very heavy and slightly sticky.

Drop by 1/2 cup scoopfuls onto lined baking sheet spacing 2” apart. Sprinkle turbinado sugar over top (optional). Bake 20-25 minutes or until golden brown and toothpick inserted comes out clean.

Transfer pans to wire rack to allow scones to cool for a few minutes. Then transfer scones from baking sheet directly to the wire rack. Scones can be enjoyed warm or at room temperature. For an extra luxe experience serve with butter or clotted cream.

Is it me or did Brad Pitt get a little weird(er) this year? The photo bombing, the blindingly bright suits. His lime green ensemble has him looking more more like the Joker than my heart throb!

Maybe it’s my age, but while his unusual wardrobe (and the skirt) certainly got my attention, I find the unexpected and unique flavor combinations predicted for the the New Year much more exciting and HOT - next level hot, spicy, sweet and savory!

Here are the top 3 global food trends to expand your palate and your repertoire in 2023.

1. Southeast Asia - the flavors of Vietnam, Singapore and the Philippines

   Foods that are sweet from sugar, coconut milk and tropical fruits, sour from pickled ingredients, salty from fish sauce and soy sauce and spicy finished with herbs like cilantro, mint and Thai basil. Vietnamese-Cajun? Yes, please!

2. The Caribbean - flavors of Puerto Rico, Cuba and the Dominican Republic

   Curry, Jamaican jerk, coconut, bitter orange, mojo, allspice and wasakaka (Wait! Wasa whatta?? It’s a condiment, pictured above, similar to Argentina’s chimichurri.)

3. South America - flavors of Argentina, Brazil and Chile

   A fusion of cuisines blending African, Spanish and Portuguese roots. Bold flavor, spicy heat and ingredients, like citrus and exotic peppers.

Let the tasting begin! Make a resolution to step out of your comfort zone in the New Year and take a trip around the world through food.

Love the idea but short on time? No worries! Leave it to the Zest chefs.

The days are already getting shorter and summer is going to be over before we know it. So let’s make the most of it by hosting an extraordinary picnic! Need help thinking beyond the typical burgers and dogs?

Here are 5 tips to creating an elevated outdoor dining experience to make the most of those summer nights.

Nothing says fine dining like linens, china and glassware! It’s no fun to cut a steak on paper or plastic . And who really enjoys wine in plastic cups? Yes - the real stuff… take it out, dust it off…use it. You’ll feel like your dining on the patio of a 5 star restaurant.

Water, water, water! Sparking or flat, pitchers or glass bottles, In addition to wine and cocktails be sure to have plenty of water on the table within reach so guests can serve themselves.

The menu doesn’t have to be fussy to be elegant. Feature seasonal foods and keep it light. Grilled, marinated meat or fish, a platter of grilled vegetables with fresh herbs (make ahead and serve chilled or at room temperature), a hydrating salad. Go for a simple and refreshing dessert like grilled watermelon or peaches with ice cream and a butter cookie. Remember, spicy foods help cool your body down so they’re a great addition to summer menus.

Hang the lights and light the candles. Curate your own dinner party play list, choose from a great selection on Apple Music and Spotify or just ask Alexa to do it for you! Go for chill background music with a fun vibe. Avoid music your guests will have to scream over to talk to one another and “sleepy” music that will kill the buzz.

Skip the bug zappers, beetle bags, and citronella candles. Contrary to popular belief they all attract uninvited guests. Repel pests instead with natural, DEET-free bug repellent and incense sticks like my new favorite, Nantucket Spider, made with essential oils and come in a variety of pleasant fragrances.

Want to enjoy the evening as much as your guests? Leverage the experience and creativity of the Zest Chefs so you can stay out of the kitchen and cool as a cucumber!