Author: stephanie.vokes

Make the fresh pasta dough

• In a food processor, combine the flour, eggs, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp dried thyme, 1/4 tsp dried marjoram and 1 tbsp olive oil. Pulse about 10 times or just until dough comes together (it will be a little crumbly).
• Turn the dough out on a floured surface, and begin to knead, folding over and pushing the dough down and away from you, turning as you go. Knead the dough for 7-10 minutes, or until dough is very smooth. If dough is too sticky, add a little flour. If it is too dry, add a little olive oil.
• Roll the dough into a ball, cover with plastic wrap, and let the dough rest in the fridge for 30 minutes.
• After dough has rested, divide into 4 sections. Using your pasta roller attachment, roll out your sheets of pasta, and set them on a floured surface. Complete this step for all 4 sections of pasta dough.
• If you have a pasta cutter attachment, put the sheets back through that attachment, cutting as desired (I cut fettuccine noodles for this recipe). If you do not have a pasta cutter attachment, cut noodles by hand using a pizza cutter or knife. Keep flour handy to dust them with as you go so they don't stick together. We like to drape them over the sides of mixing bowls!

Prep your mushroom alfredo sauce

• In a large saute pan with high sides, melt 3 tbsp of butter over medium heat.
• Add roughly chopped mushrooms and diced onion, and cook until mushrooms have softened and onions are translucent, 7-8 minutes.
• Add garlic, and stir to combine. Cook until garlic is fragrant, 1-2 minutes.
• Add 1 tsp dried marjoram, 1 tsp dried thyme, 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine.
• Add 1/4 cup of dry white wine to deglaze the pan, scraping up any brown bits off the bottom.
• Add heavy cream and chicken stock, stir to combine, and bring to a gentle boil.
• Once boiling, reduce to a simmer for 2-3 minutes to let the flavors come together, stirring often. Remove from heat.
• Using a blender or immersion blender, blend the sauce until very smooth, or to your desired consistency. (BE CAREFUL if using a blender that you don't put the sauce in while it is too hot, or you will risk the steam building up and creating a dangerous, messy explosion all over your kitchen). Transfer sauce to a large bowl and set aside.

Saute mushrooms

• Wipe the same saute pan clean, and then melt 3 tbsp unsalted butter over medium heat.
• Add the sliced mushrooms, mix in thoroughly with the butter, then leave undisturbed for 4-5 minutes to allow the mushrooms to brown. Give them a toss/stir, and cook an additional 4-5 minutes or until soft and golden brown on all sides.
• Add salt to taste, then transfer mushrooms to a small bowl, and set aside. (DO NOT salt mushrooms before this step, or they will be grey and soggy).

Cook pasta and assemble

• Bring a large pot of salted water to a boil.
• Once water is boiling, add fresh pasta to the pot, and cook for 2 minutes.
• While pasta cooks, add half of the mushroom alfredo sauce back to the saute pan over medium-low heat to warm through.
• Using a pasta spoon / spaghetti server, transfer the cooked pasta to the saute pan with the mushroom alfredo sauce, and toss to combine. Add more mushroom alfredo sauce to achieve desired pasta to sauce ratio.
• Add 1/4 - 1/2 cup of pasta water to the saute pan to help the sauce consistency and ensure it sticks to the noodles.
• Serve pasta with sauteed mushrooms on top, along with grated parmesan cheese and fresh thyme leaves.

Make the Quick Pickles

• Add sliced cucumber, minced garlic and chopped dill to a large mason jar.
• Add vinegar, water, salt, honey, mustard seed and turmeric to a small saucepan over medium high heat.
• Bring to a boil, then reduce to a simmer for 2-3 minutes, or until honey has dissolved into the liquid.
• Pour the liquid into the mason jar, then let cool slightly until you are able to handle the jar. Screw on the lid, and shake well to combine. Unscrew the lid to allow the remaining heat to escape, and let sit at room temperature while preparing the burger salads.

Make the Burger Salads

• Preheat oven to 350 degrees F.
• In a large skillet, brown the ground chuck over medium-high heat, about 7-9 minutes, breaking it up as it cooks. Reserve 3 Tbsp of fat, then drain all but 1-2 Tbsp.
• Add onion powder, garlic powder, smoked paprika, Worcestershire sauce, salt and pepper, cooking for 2-3 more minutes and mixing to incorporate the seasoning thoroughly. Add additional salt to taste, then transfer to a bowl and set aside.
• Cook the bacon in the same skillet until browned and crispy, about 7 minutes, then transfer to a paper towel-lined plate. Do not drain bacon fat.
• Add the mushrooms and onions to the same skillet with the bacon fat, and cook until browned and the onions start to caramelize, about 7-8 minutes.

Make the Brioche Croutons

• On a large baking sheet lined with parchment paper, toss the brioche cubes with 3 Tbsp reserved fat, sesame seeds, and salt to taste.
• Bake at 350 degrees F for 15 minutes, or until golden brown and crunchy (give them a toss halfway through).

Make the Special Sauce Dressing

• In a small bowl, combine the mayo, ketchup, mustard and pickling liquid until well combined. If you'd like to thin out the dressing, you can add additional pickling liquid.

Assemble the Salads

• In a large bowl or on a plate, layer the chopped iceberg lettuce with the ground beef, diced tomatoes, mushrooms and onions, bacon (crumble it as you assemble), shredded swiss cheese, quick pickles, brioche croutons, and a generous drizzle of dressing. Top with sesame seeds. Enjoy!

• Cook edamame according to package directions (I boiled mine in salted water for 4-5 minutes). Drain.
• While edamame cooks, toast sesame seeds in a small saute pan over medium heat until golden, moving them around frequently for about 4-5 minutes (watch carefully to make sure they don't burn). Transfer to a small bowl/dish.
• In a large bowl, whisk together the olive oil, sesame oil and grated garlic until well combined.
• After edamame has been drained, add it to the same bowl and toss gently to combine.
• Add sea salt, coconut sugar, and about half of the toasted sesame seeds, and toss gently to combine. Add additional sea salt to taste.
• Transfer contents of bowl to a serving plate or bowl, and top with additional toasted sesame seeds. Enjoy!

• Preheat oven to 375 degrees F.
• After halving and scraping the seeds from the zucchini to create the "boats," place them onto a baking sheet lined with foil. Sprinkle the insides of the boats with parmesan cheese.
• Add 6 cups of salted water to a medium saucepan, and bring to a boil.
• Add broccoli, and blanch for 3 minutes until bright green. Use a slotted spoon to transfer to an ice bath, and drain all but 2 cups of the water from your saucepan.
• Add 1 cup quinoa to same saucepan, bring to a boil, and cook according to package directions (about 15 minutes).
• While quinoa cooks, add 1 tbsp olive oil to a large saute pan over medium-high heat (high-sided preferred) and add bell pepper and asparagus. Cook until softened, about 5-7 minutes. Add salt and pepper to taste (1/4 tsp of each).
• Add shallot and garlic to the same saute pan, and cook until fragrant, 1-2 minutes. Add salt and pepper to taste (1/4 tsp of each), and 1/2 tsp red pepper flakes. Add a little more olive oil if pan starts to get dry.
• Sprinkle flour over the veggies, stir to combine, and cook for 1-2 minutes.
• Add broth and cream to the saute pan, stir to combine, bring to a boil, then reduce to a simmer until sauce has thickened.
• Remove pan from heat, add lemon zest and juice, along with parmesan cheese, and stir to combine.
• Fold in the cooked quinoa, tomatoes, peas, blanched broccoli and fresh basil until just combined. Add salt and pepper to taste.
• Fill zucchini boats with the quinoa veggie mixture, and don't be afraid to pile them high! You can top them with additional parmesan cheese as desired.
• Bake for 20 minutes, or until the tops are golden brown. Garnish with fresh basil, and serve with a wedge of lemon. Enjoy!

• Preheat oven to 400 degrees F, and prepare a large baking sheet with aluminum foil.
• In a medium skillet over medium-high heat, cook the bacon until crispy, then set aside on a paper-towel-lined plate. Remove 2 Tbsp of bacon fat from the pan, and put in a small mixing bowl.
• In the same pan with remaining bacon fat, add the chopped red onion, cover and reduce heat to low. Let these cook down for about 30 minutes or until golden and soft.
• While onions cook down, prepare the aioli by adding the mayonnaise, 2 Tbsp black truffle oil, 1 clove of grated garlic, and a squeeze of a small wedge of lemon to the bowl with the reserved bacon fat. Stir to combine.
• In a blender or food processor, pulse the crispy fried onions until they resemble the texture of a panko bread crumb, about 20 pulses.
• Pat your chicken breast fillets dry with a paper towel, and season with salt and pepper.
• Using a pastry brush or the back of a spoon, spread a layer of the aioli over each of the chicken breasts, then add a layer of the crispy onion crumb coating, pressing lightly to adhere. Flip and repeat the process on the other side.
• Place the chicken breast fillets on your sheet pan lined with aluminum foil, spaced apart enough so they are not touching one another.
• Bake at 400 degrees F for 15-18 minutes, or until the internal temperature reads 165 degrees F in the thickest part. Let rest for at least 5 minutes.
• While chicken is baking and resting, finish off the onion marmalade. After the 30 minutes on low, remove the lid, add 3 Tbsp of red wine vinegar and 2 Tbsp of brown sugar, stir to combine and increase heat to medium-low. Continue to simmer for about 15-20 minutes, or until marmalade has thickened. Break up the onion bits with the back of your spoon to reach desired consistency, and add salt and pepper to taste.
• Serve the chicken with a generous dollop of the red onion marmalade, and one of the optional sides if desired. Enjoy!

To make the brussel sprouts

• After you get your red onion marmalade started and your aioli made, put your brussel sprouts on the large foil-lined baking sheet with a drizzle of olive oil, salt and pepper. Let them roast in the oven at 400 degrees F for about 15 minutes, or until you have your chicken breast fillets coated and ready.
• Slide the brussel sprouts to one side of the pan, add the chicken to the other side, and continue to bake until chicken is cooked through, about 15-20 minutes.
• Top brussels with shredded smoked gouda cheese and bacon crumbles.

To make into a salad

• Combine the chopped romaine and arugula together, and divide evenly onto 4 plates.
• Using a blender or food processor, combine the red onion marmalade, red wine vinegar, black truffle oil, olive oil, and salt and pepper to taste to create a red onion viniagrette.
• Top greens with sliced chicken, shredded smoked gouda, bacon crumbles, and red onion viniagrette. Enjoy!

Make the Cookie Layer

• Preheat oven to 350 degrees F, and prepare a 9x13 baking pan with a light coating of cooking spray, followed by parchment paper
• In a large mixing bowl, cream the butter and both sugars using a hand mixer until fluffy, about 4-5 minutes.
• Add the egg and vanilla to the same bowl, and mix to combine.
• In a separate mixing bowl, whisk together the flour, baking soda, baking powder and salt until well combined.
• Add the dry ingredients into the wet ingredients, and mix until just combined (don't overmix!)
• Lightly crush the graham cracker sheets (I like to put them in a ziploc bag and use my hands to crush them, or you can use a rolling pin. Don't completely crush them).
• Fold in the chocolate chips and graham cracker pieces to the cookie dough until thoroughly incorporated throughout.
• Spread the cookie dough in an even layer in your baking pan, making sure to get it into all the corners to make as even of a layer as possible.
• Bake at 350 degrees F for 16 -18 minutes, or until golden brown. Let cool completely.

Make the Cheesecake Layer

• In a large mixing bowl, combine the softened cream cheese, fresh raspberries, powdered sugar, and 1 tsp vanilla extract. Using a hand mixer, whisk until thoroughly combined and very smooth (kick the speed up on the mixer gradually to achieve this).
• Fold in the whipped topping, half at a time. Don't overmix!
• Once cookie layer has completely cooled, add the cheesecake layer over the top, spreading evenly to get as flat of a top as possible.
• Using a teaspoon, dollop the raspberry preserves on top of the cheescake layer, and use a toothpick or knife to swirl it in as desired.
• Freeze for at least 4 hours.

Assemble the Cake

• Remove the pan from the freezer, and let sit for about 15 minutes at room temperature.
• Lift the cake out of the pan carefully by the parchment paper, and set on a cutting board.
• Run a knife under hot water, then carefully cut the cake in half crosswise, giving you two equal halves (roughly 9x6.5).
• Stack the halves on top of one another, pressing lightly to meld the layers together.
• Using the same knife, clean up the 4 edges as desired, trimming away any excess to square off your cake.
• Top with fresh raspberries, chocolate chips, and/or graham cracker crumbles. Serve right away, or keep covered in refrigerator for up to 5 days.

• Preheat oven to 375 degrees F.
• In a medium mixing bowl, combine the flour, sugar, baking powder, salt and cinnamon. Whisk until well combined.
• In a separate medium mixing bowl, whisk together the beer, eggs, vanilla, melted butter, orange juice and half of the orange zest (reserve the other half for garnishing).
• Add the wet ingredients into the dry ingredients, mixing until just combined (don't overmix). Let batter rest for at least 10 minutes (this allows time for the flour to hydrate and will result in more air pockets/lighter and fluffier pancakes). You should see some bubbles forming on the surface.
• Once your batter has rested, melt 2 tbsp of butter or ghee in a cast iron skillet over medium heat, and swirl around, making sure to coat the edges too.
• Once the butter has melted and all surface area is coated, pour in your pancake batter, and bake at 375 degrees F for 20-25 minutes, or until golden brown and a toothpick comes out clean in the center.
• Using a spatula, carefully go around the edges to release it from the cast iron skillet. Place a large plate over the top, and carefully flip the skillet to release the pancake onto the plate.
• Cut into 6 slices, and garnish with additional orange zest, a pat of butter or ghee and maple syrup. Enjoy!

Prepare and Cool the Quinoa

• Using chicken broth instead of water, cook quinoa according to package directions. Cover and refrigerate until cooled and ready to assemble grain bowls.

Make the Basil Pesto

• In a blender or food processor, combine the fresh basil (reserve a few leaves for garnish), 1/2 cup pine nuts, olive oil, garlic, salt, lemon zest and lemon juice. Blend to combine until desired consistency is reached. Set aside.

Prepare the Grain Bowls

• In a medium mixing bowl, combine the mayonnaise, half of the pesto (about 4 tablespoons), the zest and juice of half a lemon, 1/2 tsp salt and 1/4 tsp cracked black pepper. Stir until well combined.
• Add the drained tuna to the same mixing bowl and stir to combine, breaking up the tuna and incorporating fully with the mayo/pesto mixture.
• Add cooled quinoa to same mixing bowl, and stir to combine thoroughly with the tuna mixture. Taste and add more salt and/or pepper to your taste.
• Divide arugula between 6 bowls/tupperware, and top evenly with the tuna salad, tomatoes, and toasted pine nuts. Top each bowl with a drizzle of remaining pesto (add a few drops of water if needed to thin it out) and chopped basil if desired.

Make the Zesty Aioli

• In a small bowl, combine the mayonnaise, mustard, garlic, sherry vinegar, honey, salt and pepper until well combined. Set aside until ready to plate (if you have a squeeze bottle, you can transfer it to that).

Prepare the Grain Bowl

• Using the chicken broth instead of water, cook the farro according to package directions.
• While farro cooks, heat 1 tbsp of ghee or butter in a large skillet over medium high heat.
• Add mushrooms and carrots, and cook until moisture releases and evaporates and they are nicely browned, 13-15 minutes. DO NOT SALT YET!
• Once the mushrooms and carrots have nice color on them, add the additional 1 tbsp of ghee or butter, garlic and shallot, and cook 1-2 minutes until fragrant.
• Add thyme, marjoram, salt and pepper, stir to combine and cook for an additional 1-2 minutes.
• Add a splash of sherry vinegar, and stir to combine.
• Add spinach, and stir to combine until just wilted, 1-2 minutes.
• By this point, your farro should be cooked and all the broth cooked down. Add the farro to your vegetables and fold in gently to combine.
• Divide between bowls, top with chopped walnuts and a drizzle of the zesty aioli. Enjoy!