Classic Burger with Secret Sauce

A classic burger is hard to beat! Including all the best toppings completes the experience - melted American cheese, crisp iceberg lettuce, juicy tomato slices, red onion, pickles and our favorite secret sauce. Are you hungry yet? We recommend enjoying this masterpiece on a buttered, toasted, sesame bun. Makes 4 burgers.

Burger Ingredients:
1-1/2 lb (80/20) ground beef
1 teaspoon Lawry’s salt
1/2 teaspoon pepper

Toppings:
4 slices American cheese
4 hamburger buns
4 leaves of iceberg lettuce
1/4 red onion, thinly sliced
Hamburger dill pickles
1 tomato, sliced

Special Secret Sauce:
5 tablespoons mayonnaise
2 tablespoons ketchup
2 tablespoons dill relish
2 tablespoons sweet relish
1 teaspoon French dressing
1 teaspoon red wine vinegar
2 teaspoons finely diced onion
1/4 teaspoon mustard powder
1/8 teaspoon salt
1/8 teaspoon pepper

Directions:
1. In a large bowl, mix the ground beef with the salt and pepper. Divide the mixture into four equal portions, and then shape into 4 burger patties each about 4 inches in diameter.
2. Prepare the special secret sauce. In a small bowl, mix all ingredients together until well-combined.
3. Grill the burgers on a medium-hot, well-oiled grill, or on a cast iron griddle for 4 minutes per side until the internal temperature reaches 160 degrees F. Avoid pressing the burgers down with the spatula forcing out the meat’s juices.
4. Once the burger has cooked, add a slice of American cheese to each burger, and let it melt. Place the cooked burgers on a clean plate and let rest them for five minutes.
5. While the burgers are resting, grill the buns until just lightly toasted.
6. Assemble the burgers. Place a grilled patty on the toasted bun. Layer on the lettuce, red onion, hamburger dill slices, and a slice of tomato. Smear the top of the bun with the special secret sauce. Serve while hot.

Southwest Burger with Chipotle Mayo

These burgers are loaded with flavor! The juicy, seasoned burgers are layered with pepper jack cheese, ripe tomato slices, and grilled poblano pepper strips. The chipotle mayonnaise complements all of the toppings perfectly by adding a subtle smoky heat that is both a bit sour and sweet. Makes 4 burgers.

Burger Ingredients:
1-1/2 lb (80/20) ground beef
1 teaspoon kosher salt
1/2 teaspoon pepper
1/4 teaspoon chile powder
1/4 teaspoon garlic powder
1/4 teaspoon cumin

Toppings:
2 poblano peppers, each cut in half
4 slices pepper jack cheese
4 hamburger buns
1 ripe tomato, cut into slices

Chipotle Mayo:
1/2 cup mayonnaise
4 teaspoons fresh lime juice
1 teaspoon chile powder
1 tablespoon chipotle in adobo sauce

Directions:
1. In a large bowl, mix the ground beef with the spices. Divide the mixture into four equal portions, and then shape into 4 burger patties each about 4 inches in diameter.
2. Prepare the chipotle mayonnaise. In a small food processor, blend together the mayonnaise, lime juice, chile powder, and chipotle in adobe sauce until combined.
3. Prepare the poblano pepper by cutting each in half. Brush each half with olive oil.
4. Grill the burgers on a medium-hot, well-oiled grill, or on a cast iron griddle for 4 minutes per side until the internal temperature reaches 160 degrees F. Avoid pressing the burgers down with the spatula forcing out the meat’s juices.
5. While the burgers are grilling, grill the poblano peppers, as well. Turn once until the skin has slightly charred. Place the grilled peppers into a paper bag, and close. Let the peppers rest and steam inside the bag for 15 minutes; they will then be easy to peel. Cut into strips.
6. Once the burgers have cooked, add a slice of pepper jack cheese on top of each burger, and let it melt. Place the cooked burgers on a clean plate and let rest them for five minutes.
7. While the burgers are resting, grill the buns until just lightly toasted.
8. Assemble the burgers. Place a grilled patty on each toasted bun. Layer on a slice of tomato and strips of grilled poblano peppers. Smear the top bun with the chipotle mayo. Serve while hot.

Chocolate & Cream Crêpes with Berries

A delightful dessert, these chocolate crêpes feature a just-sweet-enough mascarpone and whipped cream filling. Topped with fresh macerated berries and a mint garnish, every single bite is a sweet, creamy delight! Makes about 12 crêpes.

Crêpe Ingredients:
3 eggs
1-1/2 cups whole milk
1/4 teaspoons salt
4 tablespoons unsweetened cocoa powder
1/3 cup sugar, plus 2 tablespoons sugar
4 tablespoons butter, melted
1-1/2 cups flour oil or butter for coating pan’s surface

Filling Ingredients:
1 cup fresh raspberries, washed
1 cup fresh blackberries, washed
1 cup fresh strawberries, sliced, stems removed
1 cup Mascarpone cheese
1 cup heavy whipping cream, (3 cups whipped)
1 tablespoon powdered sugar
Mint leaves, cut in chiffonade for garnish

Directions:
1. Prepare the crêpe batter: In a food processor or blender, mix the eggs, milk, salt, cocoa powder, and sugar together. Blend thoroughly. Add the melted butter and blend again. Add the flour to the mixture and mix until just combined; do not over mix. The batter should be the consistency of heavy cream.
2. Pour the batter into a large mason jar and cover. Let the batter rest in the refrigerator for 2 hrs, or for even more time, up to 1 day.
3. In a medium bowl, sprinkle the raspberries, blackberries, and strawberries with 2 tablespoons of sugar and set aside to macerate. 
4. Prepare the whipping cream by beating with one tablespoon of powdered sugar in a stand mixer until stiff peaks form. Fold the mascarpone into the whipped cream until incorporated. Chill well while preparing the crêpes.
5. When ready to make the crêpes, heat a crêpe pan or nonstick skillet over medium heat. Swipe the cooking surface with a canola oil-soaked paper towel or with a bit of butter. Pour 1/3 cup batter (more or less depending on the skillet and size of crêpes being made) on to the hot skillet and immediately swirl the batter to coat the surface. The batter will quickly set and the top will become dry looking with little bubbles forming. Once you're able to loosen the edges of the crepe and check the bottom for golden brownness; about 1-2 minutes, flip the crêpe and cook the other side for another 30 seconds - 1 minute. Remove the finished crêpe from the pan and place on a waiting dinner plate.
6. Assemble the crêpes: Place a generous dollop of the whipped cream and mascarpone cheese into the center of each crêpe. Fold the edges toward the center to form a square shape and top with the macerated berries and a garnish of fresh mint.

Peach & Goat Cheese Crêpes

The sweetness of the fresh peaches and peach jam pair perfectly with the creamy, rich, goat cheese. The crêpes turn savory with a side of spicy arugula, and are finished with a sprinkle of kosher salt, pepper, sliced almonds and a drizzle of honey for ultimate perfection! Makes about 12 crêpes.

Crêpes Ingredients:
3 eggs 1-1/2 cups whole milk
1/4 teaspoons salt
1-1/2 tablespoons sugar
4 tablespoons butter, melted
1-1/2 cups flour oil or butter for coating pan’s surface

Filling Ingredients:
12 ounces fresh goat cheese
3 peaches, pits removed and thinly sliced
1/2 cup peach jam
Honey, for drizzling
Slivered almonds, for garnish 
6 oz fresh arugula, drizzled with olive oil

Directions:
1. Prepare the crêpe batter: In a food processor or blender, mix the eggs, milk, salt, and sugar together. Blend thoroughly. Add the melted butter and blend again. Add the flour to the mixture and mix until just combined; do not over mix. The batter should be the consistency of heavy cream.
2. Pour the batter into a large mason jar and cover. Let the batter rest in the refrigerator for 2 hrs, or for even more time, up to 1 day.
3. Prepare the peaches by washing and thinly slicing (peel or not peel -- that’s up to you).
4. When ready to make the crêpes, heat a crêpe pan or nonstick skillet over medium heat. Swipe the cooking surface with a canola oil-soaked paper towel or with a bit of butter. Pour 1/3 cup batter (more or less depending on the skillet and size of crêpes being made) on to the hot skillet and immediately swirl the batter to coat the surface. The batter will quickly set and the top will become dry looking with little bubbles forming. Once you're able to loosen the edges of the crepe and check the bottom for golden brownness, about 1-2 minutes, flip the crêpe and cook the other side for another 30 seconds - 1 minute. Remove the finished crêpe from the pan and place on a waiting dinner plate.
5. Assemble the crêpes. Spread about 2 tablespoons of goat cheese into the lower half of each crêpe. Place 1/2 tablespoon peach jam in the center of the goat cheese and fan the sliced peaches on top of the goat cheese Fold the crêpe in half, and then in half again to form a fan shape. Drizzle with honey and sprinkle with almonds, Kosher salt, and pepper. Serve on a bed of fresh arugula.

Savory Ham & Cheese Crêpes

These savory ham and cheese crêpes make a perfect breakfast! Salty ham mingles with the Parmesan and Swiss cheese delivering a protein-packed, savory experience in every bite. The generous garnish of chives adds flavor and visual appeal. Mom is sure to be impressed! Makes about 12 crêpes.

Crêpe Ingredients:
3 eggs 1-1/2 cups whole milk
1/4 teaspoons salt
4 tablespoons butter, melted
1-1/2 cups flour
oil or butter for coating pan’s surface

Filling Ingredients:
12 slices Black Forest ham, cut into thin strips
2 cups Swiss cheese, finely grated 
1 cup Parmesan cheese, grated
Chives, sliced
Kosher salt 
Freshly ground black pepper

Directions:
1. Prepare the crêpe batter: In a food processor or blender, mix the eggs, milk, and salt together. Blend thoroughly. Add the melted butter and blend again. Add the flour to the mixture and mix until just combined; do not over mix. The batter should be the consistency of heavy cream.
2. Pour the batter into a large mason jar and cover. Let the batter rest in the refrigerator for 2 hrs, or for even more time, up to 1 day.
3. Prepare the ham by slicing into thin slices. Grate the cheeses. Slice the chives.
4. When ready to make the crêpes, heat a crêpe pan or nonstick skillet over medium heat. Swipe the cooking surface with a canola oil soaked paper towel or with a bit of butter. Pour 1/3 cup batter (more or less depending on the skillet and size of crêpes being made) on to the hot skillet and immediately swirl the batter to coat the surface. The batter will quickly set and the top will become dry looking with little bubbles forming. Once you're able to loosen the edges of the crepe and check the bottom for golden brownness; about 1-2 minutes, flip the crêpe and cook the other side for another 30 seconds - 1 minute. Layer the cooked crêpe with the two cheeses and strips of ham. Sprinkle with chives. Cook until the cheese melts, then roll up the crêpe.
5. Remove the finished crêpe from the pan and place on a waiting dinner plate. Garnish with additional chives salt, and pepper. Enjoy immediately

Pork Carnitas Tacos

These pork carnitas tacos are perfect for feeding a hungry crowd! After some very quick prep work - slow cooker or multi-cooker does the hard work of infusing great flavors into the pork. Once cooked, simply shred the meat, broil for a few minutes, and serve with plenty of taco fixings. Serves about 8.

Ingredients:
1/2 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon cumin
1 teaspoon dried oregano
4 pound boneless pork shoulder, cut in half
1 cup freshly squeezed orange juice (about 2 large orange)
1/2 cup freshly squeezed lime juice (about 2-3 large limes)
7 cloves garlic (whole, leave intact)
1/2 cup beef broth
1 tablespoon olive oil

Multi-Cooker (Pressure Cooker) Method
1. Cut the pork shoulder into 2 pieces. This will help ensure even cooking in a shorter amount of time. In a small bowl, combine the salt, pepper, cumin and oregano. Rub the spice mixture all over the pork shoulder pieces.
2. Place the pork shoulder in the multi-cooker. Pour the fresh squeezed orange juice, lime juice, and beef broth over the meat. Place the garlic cloves around the meat.
3. Cook on high pressure for 90 minutes, or until the pork can easily be shredded by two forks.
4. Remove the meat from the multi-cooker (reserve any cooking liquid), and place on a large, rimmed, oven-safe baking sheet. Shred with two forks. Scatter the meat evenly across the baking pan.
5. With the reserved cooking liquid, discard any excess fat. Drizzle 1 cup of the cooking liquid over the shredded meat (remove the garlic cloves), and then drizzle the meat with 2 tablespoons olive oil. Broil the meat on high for 3-5 minutes or until some of the pork pieces have browned and crisped in places -- watch carefully.
6. Enjoy the prepared meat in a variety of ways - in tacos with your choice of toppings, in enchiladas, or simply with a side of rice and beans!

Slow Cooker Method:
1. In a small bowl, combine the salt, pepper, cumin and oregano. Rub the spice mixture all over the pork shoulder.
2. Place the pork shoulder in the slower cooker. Pour the fresh squeezed orange juice, lime juice, and beef broth over the meat. Place the garlic cloves around the meat.
3. Cook on low heat for 8-10 hours, or until the pork can easily be shredded by two forks. Follow steps 4, 5, and 6 above to finish carnitas with the slow cooker method.

Pico de Gallo

Pico de gallo is a simple fresh salsa made of tomatoes, white onions, jalapeños, lime zest and juice, cilantro, and kosher salt. Prepare the ingredients with a fine even dice. Mix, and let the flavors blend together. Enjoy this easy salsa with chips and/or as a topping for tacos, enchiladas, burritos, and more! Serves about 8 as a taco topping.

Ingredients:
1/2 white onion, diced (about 1/2 cup)
1/2 cup cilantro, finely chopped
4-5 ripe roma tomatoes, finely diced (about 2 cups) 1 jalapeño, de-seeded and minced
1 lime, zested and juiced
Kosher salt, to taste

Directions:
1. Prep each vegetable by slicing, chopping, and dicing as noted. Combine all ingredients in a medium bowl. Stir to combine.
2. Cover the fresh pico de gallo well, refrigerate, and let the flavors blend together for at least 30 minutes.
3. Serve with a slotted spoon to allow any excess liquid to stay in the bowl.

Classic Guacamole

Nothing beats fresh, creamy, homemade guacamole! Perfect for dipping chips or as a taco toppings, this classic guac delivers on flavor. The creamy avocados are accented with spicy jalapeños, lime juice, a little garlic and onion. And, of course, there’s plenty of fresh cilantro. Let’s guac and roll! Serves 8 as taco topping.

Ingredients:
4 ripe avocados
2 roma tomatoes, diced
1/4 onion, finely diced
2 cloves garlic, diced
1 jalapeño, seeded and finely diced
2 tbsp cilantro, chopped
1/4 teaspoon cumin juice of
2 small limes, more to taste
Kosher salt and pepper, to taste

Directions:
1. Split, pit, and scoop out the avocados. Using a fork or avocado masher until coarsely mashed.
2. Add the tomatoes, onion, garlic, jalapeño, cilantro, cumin, and lime juice. Stir until combined.
3. Season the guacamole with Kosher salt and pepper, to taste. Adjust the amounts of lime juice, cumin, and cilantro according to your preference.

No Bake Lemon Cheesecake

Impress your guests with this easy, no-bake cheesecake. Bright and lemon-y, this cheesecake is a satisfying, light ending to a spring meal. The fresh berries and cream on top are perfectly accented with an extra zesting of lemon peel. The best part is how quickly this dessert comes together! Whirl up the crust, whip up the filling, and simply wait as your cheesecake chills and sets into a truly delightful dessert. Makes one 9” cheesecake.

Vanilla Cookie Crust:
50 vanilla wafer cookies (or lemon wafer cookies) 1/3 cup butter, melted
1 teaspoon vanilla extract

Lemon Cheesecake:
1 cup heavy whipping cream
1/3 cup freshly squeezed lemon juice (zested, then juiced)
1 package unflavored gelatin
20 oz cream cheese, softened
1-1/3 cup powdered sugar
2 tablespoons fresh lemon zest
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract

Garnish:
whipped cream
fresh berries, for serving

Vanilla Wafer Crust Directions:
1. Lightly grease a 9-inch springform pan using a nonstick, floured baking spray.
2. In a food processor, pulse together the vanilla wafer cookies, the melted butter, and the vanilla extract until a fine crumb is formed.
3. Press the crust into the bottom of a prepared springform pan and 2-inches up the sides. Place the crust in the freezer as you prepare the cheesecake filling.

Filling Directions:
1. Using a stand mixer with a whisk attachment, beat the whipping cream until still peaks form. Place the whipped cream in a bowl in the fridge, cover and reserve until later.
2. In a small bowl add the unflavored gelatin to the freshly squeezed lemon juice. Microwave the mixture for 30 seconds, or until gelatin is dissolved.
3. In the stand mixer, using the paddle attachment, beat the cream cheese until softened. Add the powdered sugar, lemon zest, vanilla and lemon extracts, and the lemon juice gelatin mixture; mix until combined.
4. Carefully fold the chilled whipped cream into the cream cheese mixture until just combined.
5. Spoon the cheesecake filling into the crust, and cover with plastic wrap.
6. Place the cheesecake in the refrigerator to chill and set for at least 6 hours or overnight.

Lemon Roasted Chicken with Fingerling Potatoes

Bright flavors enhance this deliciously roasted chicken! Lemon lends its magic in two ways - the juice and the flavorful zest. The pairing of fresh basil and parsley with the lemon completes the flavor profile. The chicken stays juicy thanks to the compound butter tucked under the skin of the chicken, and a “turn-while-roasting” routine that promotes even cooking. Serves 4-6.

Ingredients:
1 whole chicken (4 to 5 pounds)
8 tablespoons butter, at room temperature
1/4 cup chopped basil leaves
1/4 cup chopped parsley + 1/8 cup chopped parsley, for garnish
2 lemons, zested, and then cut into wedges
4 garlic cloves, minced
3 shallots, finely chopped
Flaky coarse sea salt
Freshly ground black pepper
1-2 pounds fingerling potatoes
2 tablespoons extra-virgin olive oil

Directions:
1. Preheat the oven to 425°F with the oven rack positioned in the lower third of the oven to leave enough headspace for the deep pan and the roasting chicken.
2. Prepare the chicken for roasting. Remove any giblets or neck bones from the cavities. Place the chicken on a plate or platter and allow it to reach room temperature. Using your fingers, separate the skin from the breast of the chicken to make space for inserting the herb butter.
3. In a small bowl, mix the softened butter, basil, parsley, lemon zest, garlic, and shallots. Place two-thirds of the herb butter mixture under the skin of the chicken. Rub the remaining third of the butter in the inside cavity of the bird. Loosely stuff the lemon wedges inside the bird; however, don’t overcrowd. Tuck the wings in and tie the legs together to keep them close to the body of the chicken during roasting. Sprinkle the chicken generously with 2 teaspoons of the coarse sea salt and freshly ground pepper. Set aside.
4. Meanwhile, prepare the fingerling potatoes by washing, drying, and tossing in 2 tablespoon of olive oil until lightly coated. Sprinkle with one teaspoon of the salt and the black pepper.
5. Place the potatoes in the bottom of a lightly oiled Dutch oven or large roasting pan. Place the chicken on top of the potatoes, breast-side up.
6. Roast the chicken and potatoes in the hot oven for 20 minutes. Remove from the oven, turn the chicken over, breast-side down, and roast for 20 more minutes. Turn the chicken, once again, breast-side up for an additional 20-30 minutes or until the internal temperature at the thickest point of the chicken (between the breast and thigh) reaches 165 degrees F.
7. Transfer the roasted chicken to a carving board or platter and allow it to rest for 5 minutes before carving. With a slotted spoon, remove the roasted potatoes and arrange around the chicken. Garnish with chopped parsley. Serve and enjoy the roasted flavors of spring.

Roasted Asparagus with Gremolata and Pistachios

Roasted asparagus makes a delicious dish for both easy weeknight meals and celebratory spring dinners. The quick roasting time and easy prep make it an ideal side dish to feed a crowd. We elevate the basic roasted version with a garnish of zingy gremolata (a mixture of lemon zest, parsley, and garlic) and warmed, buttery chopped pistachios. Serves 6-8.

Ingredients:
2 pounds fresh asparagus
1 tablespoon olive oil A sprinkle of Kosher salt and pepper, for roasting the asparagus
2 tablespoons fresh lemon zest
4 tablespoons parsley, minced
1 clove garlic, minced
1/4 cup pistachios, coarsely chopped
2 tablespoons butter, melted

Directions:
1. Make the gremolata in a bowl by mixing together the lemon zest, minced parsley, and garlic.
2. Chop the pistachios, and keep separate.
3. Prep the asparagus by washing well, and trimming any tough stalk ends.
4. Roast the asparagus at 400 degrees F for 9-10 minutes, or until bright green, and crisp tender The tip of a paring knife should easily pierce the thicker part of the stalk.
5. When ready to serve, melt 2 tablespoons of butter in a skillet, and add the pistachios. Cook until the butter turns golden brown and the pistachios become toasty warm .
6. Top the roasted asparagus with the gremolata and the warm, buttery pistachios. Serve immediately

Spring Snap Pea & Pansy Salad

Start your spring dinner with a colorful salad. This salad features a mix of baby spring greens, crunchy snap peas, green onions, and eye-catching edible flowers as a garnish! The freshly whisked lemon-Dijon vinaigrette features champagne vinegar and dried mint that complements the springy salad very nicely. Serves 4-6.

Salad Ingredients:
8 oz spring greens mix
4 oz sugar snap peas, sliced in diagonal strips
4 green onions, sliced
1 handful edible pansies or other edible flowers

Lemon-Dijon Vinaigrette:
3 tablespoons olive oil
1 tablespoon champagne vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon dried mint
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Kosher salt

Directions:
1. Whisk together the vinaigrette ingredients until combined.
2. Toss the spring mix, snap peas, and onions, with the vinaigrette.
3. Top the salad with a generous garnish of edible flowers.