Burrata and fresh peas - our favorite spring fling! We love the combination of flavors on this pizza with the creaminess, saltiness, and overall freshness. Plus, its super simple to throw together, and is always a crowd pleaser!
1 prepared pizza dough (about .5 lb)
extra virgin olive oil
1 cup shredded fontina cheese
3/4 cup shredded mozzarella cheese
½ cup shaved parmesan cheese
3 large garlic cloves, minced
pinch red chili flakes
3 asparagus stalks
1 cup fresh peas (not cooked)
3 ounces prosciutto
2 balls burrata cheese, torn into 8 pieces
6-8 fresh basil leaves
Preheat your oven to 500 degrees.
Lay pizza dough flat on a lightly floured surface and flatten using a rolling pin, then stretch dough in a circular motion using your hands. We used the back of a sheet pan, but If you have a pizza peel, sprinkle some flour on it and place dough on the peel. If using a sheet pan, gently transfer to the back side of pan.
Brush the dough with a thin coat of olive oil. Using a vegetable peeler, shave the asparagus lengthwise into long strips.
Top shredded cheeses, garlic, and chili flakes. Next, spread asparagus and peas evenly over the cheese, then add the prosciutto. We like the prosciutto to be crisp, but if you’d like it to maintain the softness you can add it after the pizza is cooked.
Transfer the pizza into the oven and bake for 10-12 minutes, or until the crust is golden and cheese is bubbling.
Remove from the oven carefully, top with burrata cheese and torn basil leaves. Season with salt and pepper and additional red pepper flakes if needed slice and serve.
We are officially obsessed with these little pockets of buttery, cheesy, biscuits laced with sweet caramelized onions. Everyone in our families go crazy for these scones! Perfect for a weekend cookout, but equally satisfying for a breakfast-for-dinner meal through the week. Or just for breakfast. Or a snack. And a snack? Ok, all of the above.
2 1/2 cups all-purpose flour
1 Tbsp baking powder
1 Tbsp sugar
1 tsp kosher salt
1/4 tsp baking soda
1/2 cup (1 stick) very cold unsalted butter, cut into small pieces
4 oz gruyere cheese, cut into small cubes
leaves from 1 thyme sprig
1/2 cup heavy cream, plus 2 Tbsp
caramelized onions, recipe below
2 small sweet onions
2 Tbsp butter
pinch of kosher salt
Trim the tip and root from the onions, cut in half and remove the skins. Slice the onion from root to stem into a thin slice. In a large skillet over medium heat, melt 1 tablespoon butter. Add the onions, and a generous pinch of salt, and reduce heat to low. Continue to cook the onions on low, stirring occasionally, until they’re deep brown. This will take about 30-40 minutes. You don't want the onions to get too dark too quick, so splash a spoonful of water into the pan to prevent burning, if they begin to get dark brown. You want a deep golden brown color at the end. Times vary depending on the pan and stove you're using, but real caramelized onions typically take at least 30 minutes and most of the time up to 45 minutes.
For the scones:
Place flour, baking powder, sugar, salt, and baking soda in the bowl of a food processor and pulse to combine. Add butter into flour mixture and pulse, about 5 or 6 times, or until butter becomes the size of peas.
Add the cheese, thyme, and buttermilk and pulse just until the mixture combines. Add caramelized onions and give one or two additional pulses. Mixture should be a little shaggy, but will come together when you press with your fingers. Add 1 Tbsp buttermilk at a time if mixture is too dry.
Turn mixture over onto a sheet pan lined with parchment paper or a silicone mat. Pat dough into 1 inch thick rectangle, and transfer to the freezer. Allow to chill for at least 30 minutes. Cut the dough lengthwise into 1 inch strips, then 1 inch crosswise to create squares. Cut each shape diagonally to make triangles. Pull triangles apart just slightly and place tray back into freezer. Chill for at least 30 minutes or until ready to bake.
Preheat oven to 400 degrees.
Place baking tray in middle or top rack of oven. Bake for 12-15 minutes or until golden brown. Serve warm slathered with butter, if desired!
We're not going to be shy when we tell you we eat this avocado salsa with a spoon. So, darn good and is the perfect accompaniment to flavorful, cheesy beef nachos!
If you don't like spice you can easily leave out the chipotle sauce and jalapeños. But if you're like us and you prefer a little kick to your fiesta, this will be your jam as is.
(If you don’t like spicy, you can substitute reduce the chipotle in adobe to 2 tsp (or eliminate all together) and increase the smoked paprika to 2 tsp)
1 bag tortilla chips of choice
1 lb ground beef
1 Tbsp olive oil
½ small onion, diced
2 garlic cloves
1 tsp cumin
1 tsp smoked paprika
2 tsp chili powder
1 8oz can tomato sauce
1 Tbsp sauce from can chipotle in adobe (or more if you like it spicy)
Salt and pepper
1 Tbsp chopped cilantro
3 cups shredded Monterey Jack or Pepper Jack cheese
Avocado Salsa, see below
In a large pan on med-low sweat onions in olive oil until translucent, about 5-7 minutes. Add garlic and cook one minute longer. Add ground beef to pan and turn heat up to medium-high. Cook until browned. Drain excess fat if needed. Add cumin, smoked paprika, chili powder to beef and cook for 1-2 minutes longer. Stir in tomato sauce and chipotle sauce. Allow flavors to come together by simmering on low for an additional 5 minutes. Season well with salt and pepper, and stir in cilantro.
2 ripe avocados, diced
12 cherry tomatoes, quartered
1/4 cup diced red onion
1/3 cup chopped cilantro
1 lime, squeezed (more if needed)
1 garlic clove, minced
½ tsp cumin
Salt and pepper
Combine all ingredients in a large bowl and add salt and pepper to taste.
Preheat oven to 350.
Assemble the nachos by spreading half out on a large baking tray lined with foil. Cover with half the cheese evenly, and top with half chipotle beef. Repeat with the remaining chips, cheese, and beef. Bake for 10 minutes or until all the cheese is melted through the layers. Top with avocado salsa and jalapenos, if desired.
We know Easter will be a little different this year, but that won't keep us from doing what we do best - celebrating with a table full of our favorite comfort foods. Of course not to exclude the most satisfying comfort food of all - Mac and Cheese! This year we're taking it to the next level
with the addition of @hatfieldmeats sweet Italian sausage, and whoa - this
gets us excited! We teamed up with @hatfieldmeats and @thefeedfeed to bring
you a ridiculously creamy recipe, so rich and flavorful with the sausage -
the whole family is going to love it. And the best part of all? Hatfield is
committed to sustaining American family farms. No hormones or steroids are
ever added, and the animals are raised without growth promotants. We can't
wait for you to try this one!
Prep Time: 15 minutes
Cook Time: 25 minutes
1 lb medium shells, cooked al dente
1 lb Hatfield Sweet Italian Sausage
4 Tbsp unsalted butter
4 Tbsp flour
4 cups whole milk
16 oz fontina, shredded
8 oz sharp provolone, shredded
1/2 cup grated parmesan cheese, plus more for serving
Kosher salt and pepper, to taste
Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and set aside. Meanwhile, add Hatfield Sweet Italian Sausage to a large pan and cook over medium-high heat until golden brown, about 5-7 minutes.
Prepare the sauce by melting butter over med-low in a large saucepan. Whisk in flour and cook for 2-3 minutes. Slowly add milk while whisking continuously until the mixture is completely smooth. Bring milk mixture to a simmer, stirring occasionally until the sauce begins to thicken (careful not to boil sauce), about 7-10 minutes. Remove from heat and slowly whisk in the cheeses, one handful at a time. Whisk in the grated parmesan, and season with kosher salt and pepper.
Stir in the cooked Hatfield Sweet Italian Sausage, sprinkle with more grated parmesan, and serve immediately.
Crostinis are the perfect party food - easy to make, loved by all, and delicious every time! The key to these elegant crostini is to use fresh, great quality ingredients, and plenty of olive oil!
Makes 2 dozen
1 French baguette, sliced in 24 slices
3 Tbsp extra virgin olive oil
16 oz burrata cheese
2 ripe pears, sliced thin
6 oz speck (or prosciutto)
12 large basil leaves, chiffonade
1/4 cup balsamic reduction
kosher salt and fresh pepper
Preheat oven to 400 degrees. Place baguette slices in a single layer on baking tray and brush both sides with a thin layer of extra virgin olive oil. Bake until baguette is crisp and toasted, about 10 minutes, flipping halfway through baking. Season with salt and pepper.
Meanwhile rinse and pat dry pears. Remove seeds and cut them into thin slices. Carefully slice 1-inch strip of speck and wrap around pear slice. Repeat with remaining slices, and set aside.
Allow toasted baguette to cool. Arrange on a serving platter and assemble the crostini. Pull apart the burrata and place on each baguette. Sprinkle with salt (Maldon or flakey salt is great here too, if you have it). Top with pear and speck, and a generous amount of fresh basil. Drizzle with balsamic reduction just before serving.
Everyone loves a good cheese board. They are the perfect centerpiece for any gathering, and they couldn’t be easier to put together! Follow these four simple tips to take your cheese board to the next level every.single.time!
1. Select your cheeses:
Create a balanced board by choosing a variety of flavors and textures. If you are unsure start by selecting from these categories:Textures: Smooth, Hard, Crumbly, Creamy, Dry
Flavor Profiles: Tangy, Buttery, Smoked, Nutty, Classic, Unique
Levels of Intensity: Intense, Pungent, Mild, Funky, Medium
Types of Milk: Cow, Goat, Sheep, Combination
Plan for 3-4 ounces per person if other food will be served, or double the amount if you’re just sticking with the cheese platter.We think 3-5 types of cheese is perfect.
3. Be Extra:
More is more when it comes to cheeseboards! Feel free to get creative, but these are our favorite additions:
Breads and Crackers: sliced baguette, variety of crackers, flatbreads, and chips
Spreads: fig jam, quince jam, honey, and mustards
Meats: cured ham, salami, smoked meats, or dried sausage
Fruits: seasonal fresh and dried fruits
Nuts and Seeds: all varieties including candied and spiced
Veggies and Olives: fresh, marinated, roasted, or pickled
4. Have fun!
Fill in empty spaces with fresh herbs, grapes, edible flowers, cherry tomatoes, or anything that makes you happy! Don’t overthink it - you can’t mess it up!
We actually made & shot this salad on a whim at Annie’s house a couple summers. We were grilling on a casual Friday night, and it was too gorgeous not to! Ripe peaches, plump cherries, creamy brie, avocado, and toasted walnuts. Whats.not.to.love?!
2 cups spring mix
2 cups arugula
2 ripe peaches, sliced
4 oz triple cream brie (we love Formager d’Affinois, or Saint Andre)
1 ripe avocado, sliced
1⁄2 cup cherries, pitted and sliced
1⁄4 cup chopped walnuts, toasted
6-8 mint leaves, roughly chopped
White Balsamic Dressing, see below
Combine spring mix and arugula and spread onto a large platter. Top with peaches, brie, avocado, cherries, walnuts, and mint. Serve with White Balsamic Dressing.
White Balsamic Dressing:
1 tsp Dijon mustard
2 tsp honey
1⁄2 cup good quality white balsamic vinegar 1⁄2 - 3⁄4 cup good quality extra virgin olive oil
Combine all ingredients in a large mason jar, tighten lid, and shake well until fully incorporated.
Season with salt and pepper, to taste.
It’s no secret that we geek out over cheese. We also geek out in the height of berry season when you pluck those plump little suckers right off the vine and pop them like candy. This recipe is the best of both worlds – oozey gooey brie with locally picked blackberries...a match made in cheese heaven!
1 8-ounce wheel Brie cheese
1 garlic clove, sliced thin
1 Tbsp chopped fresh rosemary
1 Tbsp extra virgin olive oil
1 pint blackberries
Round loaf for serving
Preheat oven to 350F. Place cheese wheel on a lined baking tray. Cut a large X on the top of your brie and wedge the garlic slices and rosemary under the flaps. Drizzle with olive oil.
Place into oven and bake for 15 minutes. Remove, pile blackberries onto the top, and place back into oven for 5 more minutes. Let rest for 3 minutes, and serve with fresh bread, a toasted baguette, or crackers.