Savory Apple & Leek Pumpernickel Stuffing
Earthy pumpernickel bread, sweet apples, and mellow leeks come together for a deeply flavorful stuffing that feels both rustic and refined. Perfect alongside this week’s bratwurst or a roasted chicken!
Ingredients:
6 cups pumpernickel bread, cut into 1-inch cubes
3 tablespoons butter
2 medium leeks, white and light green parts only, cleaned and sliced
2 apples, cored and diced
2 teaspoons fresh thyme leaves
½ teaspoon salt
Freshly ground black pepper
1½ cups vegetable or chicken broth
1 egg, lightly beaten
Method:
1. Preheat the oven to 350°. Spread the bread cubes on a baking sheet and toast until slightly crisp, about 10 minutes. Set aside.
2. In a large skillet, melt the butter over medium heat. Add the leeks and cook until soft and fragrant, about 5 minutes. Stir in the apples and thyme, and cook for another 5 minutes until the apples are tender but not mushy. Season with salt and pepper.
3. In a large bowl, combine the toasted bread cubes with the leek–apple mixture. Pour in the broth and toss gently to coat. Let sit a few minutes to absorb. Stir in the beaten egg, then transfer the mixture to a buttered baking dish. Bake, uncovered, for 25–30 minutes, until the top is golden and crisp. Serve warm.
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Niçoise Vinaigrette
Julia Child’s famous vinaigrette, crafted from lemon juice and Dijon mustard.
Ingredients:
1 lemon, zested and juiced (at least 2 tablespoons)
½ teaspoon salt
Freshly ground black pepper
1 tablespoon Dijon-style mustard
1 tablespoon finely minced shallots
1 cup excellent olive oil
Method:
1. Combine lemon zest, juice, mustard and shallots in a small bowl. Slowly drizzle in olive oil, whisking until all ingredients are combined and dressing is smooth. Season with salt and pepper.
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Pizza Dough
This pizza dough from The New York Times is our go-to; it’s easy to prepare and incredibly reliable!
Ingredients:
2 teaspoons dry active yeast
4½ cups all-purpose flour, plus extra for dusting
2 teaspoons kosher salt
2 tablespoons
Method:
1. Put 1¾ cups lukewarm water in a mixing bowl (use a stand mixer or food processor if you prefer). Sprinkle yeast over water and let it dissolve, about 2 minutes. Add flour, salt and olive oil and mix well until flour is incorporated and dough forms, about 5 minutes. It may look a little rough or pockmarked.
2. Lightly dust a work surface with flour. Turn dough out onto surface and knead lightly until it looks smooth, 3 to 4 minutes. Cut dough into 4 equal pieces, about 8 ounces/225 grams each.
3. To use dough immediately*, form each piece into a smooth, firm ball, and place on a flour-dusted or parchment-lined baking sheet. Flour lightly, cover loosely with plastic wrap and top with a kitchen towel. Leave to rise in a warm spot until doubled in size, about 30 minutes. Each dough ball will make a 10-inch diameter pizza.
*Note: If you’d like to refrigerate the dough, wrap dough pieces individually in resealable zipper bags and refrigerate for several hours or, for best results, overnight; you can also freeze it for future use. You can skip this rise in the refrigerator and use the dough right away, but this cool, slow rise makes it easier to stretch and gives the pizza a crisper texture and more nuanced flavor.
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Grilled Apricots with Honey Mascarpone & Crushed Berries
Grilling the apricots here brings out their natural sweetness, and the red and blue berry topping gives it a patriotic touch.
Ingredients:
1 cup mascarpone cheese
1–2 tablespoons honey, plus extra for drizzling
½ teaspoon vanilla extract
Pinch of salt
Fresh ripe apricots, halved and pitted
Olive oil or melted butter, for brushing
1 cup strawberries, roughly chopped
1 cup blueberries
Crushed shortbread cookies or graham crackers
Fresh mint, for garnish
Method:
1. Prep the mascarpone: In a small bowl, mix mascarpone, honey, vanilla, and a pinch of salt until smooth and creamy. Keep chilled until ready to serve.
2. Brush the cut sides of the apricots lightly with oil or butter. Place cut-side down on a hot grill or grill pan for 2–3 minutes, until softened and lightly charred.
3. In a small bowl, lightly mash the berries with a fork—just enough to release some juices.
4. Spoon a dollop of the honey-mascarpone onto each grilled apricot half. Top with a spoonful of the berry mix, a drizzle of honey, and a sprinkle of cookie crumbs if using. Garnish with fresh mint.
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Pear & Apple Crisp with Brown Sugar-Walnut Topping
Make the most of Bella Luna orchard fruit with this warmly spiced crisp that layers tender baked pears and apples beneath a buttery, walnut-studded topping.
Ingredients:
Filling:
3 pears, peeled, cored, and sliced
3 apples, peeled, cored, and sliced
2 tablespoons sugar (white or brown)
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon lemon juice
Pinch of salt
Topping:
½ cup rolled oats
½ cup flour
½ cup brown sugar
6 tablespoons cold butter, cut into cubes
½ cup chopped walnuts
Pinch of salt
Method:
1. Preheat oven to 350°F. In a large bowl, toss the sliced pears and apples with sugar, spices, lemon juice, and a pinch of salt. Spread evenly in a baking dish.
2. In a separate bowl, combine oats, flour, brown sugar, and salt. Add the butter cubes and use your fingers to work it into coarse crumbs. Stir in the chopped walnuts. Scatter the topping evenly over the fruit.
3. Bake for 35–45 minutes, until the fruit is bubbling and the top is golden brown. Serve warm—plain or with vanilla ice cream.
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Marinated Persian Cucumber Salad
Super simple and healthy, this salad is perfect for lunch or dinner.
Ingredients:
2 Persian cucumbers
1 red onion
¼ cup white wine vinegar
1 tablespoon honey
2 tablespoons lemon juice
2 tablespoons olive oil
Sea salt and fresh ground pepper
Method:
1. Peel the cucumbers and then half lengthwise before thinly slicing. Then, peel and thinly slice the onion and place in a bowl with the cucumber.
2. Combine the vinegar, lemon juice, honey, and oil in a bowl and whisk together. Season to taste with salt and pepper.
3. Pour the vinaigrette over the cucumber and onion mixture and toss well to coat. Allow to marinate for at least 30 minutes and up to 1-2 hours before serving cold or at room temperature.
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Salade Niçoise
A classic from the esteemed Julia Child, this colorful salad can be customized to your liking.
Ingredients:
¾ pound green beans, trimmed
1 pound baby red potatoes
½ shallot, chopped
2 heirloom tomatoes, chopped, or 1 pint cherry tomatoes, sliced in halves
4 cups salad greens
2 (6-7 ounce) cans tuna
½ cup Nicoise olives
3 hard-boiled eggs
3 tablespoons chopped herbs, such as parsley, oregano and French tarragon
2-3 teaspoons capers, drained and rinsed
Niçoise vinaigrette (see recipe)
Method:
1. Bring a large pot of water to a boil and season with salt. Add the green beans and cook for 2 minutes. Lift out with tongs and rinse with very cold water.
2. Return the water to a boil. Add the potatoes. Cook for 15 minutes or until the potatoes are tender when pierced with a small knife. Drain and transfer to a bowl.
3. As soon as the potatoes are cool enough to handle, peel if desired and slice thickly. Add ½ cup of the vinaigrette and the shallot. With a rubber spatula, gently toss the warm potatoes with the Niçoise vinaigrette; set aside to cool. In another bowl, toss the beans with 2 tablespoons of the vinaigrette to coat them. In a third bowl, toss the tomatoes with 2 tablespoons of the vinaigrette to coat them.
4. On a large platter, arrange the lettuce. Add the potatoes, beans, and tomatoes. Top with tuna, and olives. Spoon some of the remaining dressing over the salad and sprinkle with the herbs and capers. Peel the eggs, pat them dry, and halve them. Garnish with peeled, hard-boiled eggs.
Variations: This recipe can be modified with an array of seasonal produce, it is especially wonderful with radishes or sweet peppers! You can also try substituting the canned tuna with seared Ahi steaks, or even grilled salmon.
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Grilled Spring Onions with Lemon & Herbs
This recipe elevates green onions from garnish to a stunning side dish.
Bright yet smoky from their time on the grill, these spring onions are excellent atop a pile of pasta!
Ingredients:
4-6 spring onions, trimmed of roots and tough outer ends, and rinsed
1 lemon
2 tablespoons fresh thyme
½ teaspoons red pepper flakes
Olive oil
Sea salt and fresh ground pepper
Method:
- Heat the grill to high. Place onions on a sheet pan and drizzle with olive oil to coat. Squeeze the juice of half the lemon over the top then sprinkle with the pepper flakes and season with salt and pepper. Toss again to spread out the seasonings.
Grill onions until the whites are soft and the tops go brown. Remove from the grill and squeeze a little more lemon juice over top and garnish with the thyme.
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Spring Pasta with Morels, Ramps & Fromage Blanc
Earthy morels, wild ramps, and creamy fromage blanc come together in this springtime pasta that’s as elegant as it is easy.
Ingredients:
8 ounces Lagana Vesuvio pasta (or similar curly shape)
1 cup fresh morel mushrooms, cleaned and halved lengthwise
1 bunch ramps (bulbs and greens), cleaned and chopped
2 tablespoons unsalted butter
1 tablespoon olive oil
â…“ cup dry white wine (optional)
½ cup fromage blanc
Sea salt and freshly ground black pepper
Lemon zest, to finish
Fresh herbs like tarragon or parsley, finely chopped, to garnish
Method:
1. Bring a large pot of salted water to a boil and cook Vesuvio pasta until just al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
2. In a wide skillet, heat butter and olive oil over medium heat. Add morels and cook for about 5 minutes until they’re tender and lightly browned. Add ramp bulbs and cook for another 2 minutes, then stir in ramp greens and cook just until wilted.
3. Add the white wine to the skillet, scraping up any browned bits. Let it reduce for 1–2 minutes. Lower heat to medium-low and stir in the fromage blanc until it melts into a creamy sauce. Add a splash of reserved pasta water as needed to thin the sauce slightly.
4. Toss in the cooked pasta and gently fold to coat with the sauce. Season with salt, pepper, and a sprinkle of lemon zest for brightness. Serve warm, garnished with chopped herbs.
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Charred Green Bean Salad
This simple, satisfying salad courtesy of chef Michael Symon always gets rave reviews!
Ingredients:
1 pound green beans, ends trimmed
Juice and zest of 1 lemon
1 clove garlic, peeled and grated
1 tablespoon Dijon mustard
2 teaspoons fresh oregano, finely chopped
â…“ cup olive oil
â…“ cup crumbled feta cheese
¼ cup sliced toasted almonds
Sea salt and fresh ground pepper
Method:
1. Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
2. Bring a large pot of salted water to a boil. Add the green beans and cook at a rapid boil until tender, 2 to 3 minutes. Transfer the green beans to an ice bath, then dry on a kitchen towel.
3. Add the green beans to a grill basket and place over indirect heat to char them slightly, about 5 minutes. You do not have to cover the grill. When they reach the char level you are looking for, transfer them to a serving platter.
4. Whisk together the lemon juice, garlic, mustard and oregano in a medium bowl. Slowly drizzle in the olive oil while whisking constantly, then season with salt and pepper. Pour the oregano vinaigrette over the green beans while still warm, then sprinkle with the feta and almonds. Serve warm or at room temperature.
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