Pea pesto is one of our favorite condiments in the spring! Both fresh or frozen peas work here, and either way it comes together in a pinch. Studded with fresh mint. laced with parmesan cheese, and then topped with even more MORE parm, and herby basil goodness! 

​INGREDIENTS:
4 naan (or flatbreads)
2 cups ricotta cheese
Pea Pesto, see below
6-8 fresh basil leaves, roughly chopped
Parmigiana Reggiano, freshly shaved
 
Pea Pesto
10 oz frozen peas thawed, or fresh blanched peas
3/4 cup Parmigiana Reggiano, freshly grated
8 fresh mint leaves
2 Tbsp pine nuts, toasted
1 garlic clove, minced
1/3 – ½ cup olive oil
1-2 Tbsp lemon juice, fresh squeezed
Salt and pepper 
 
INSTRUCTIONS:
Preheat oven to 400 degrees.  Place naan on baking tray and place in oven for 7-10 minutes, or just until golden and slightly crisp.
 
Meanwhile make the pea pesto by pulsing together in a food processor the peas, Parmesan, mint, pine nuts, and garlic. Slowly add olive oil until combined. Season well with salt and pepper, and add squeeze of lemon juice. Taste and add more olive oil, lemon, or salt, if needed.
 
Spread layer of ricotta cheese on each naan, and sprinkle with salt. Top with pea pesto, fresh basil leaves, and freshly grated Parmesan.

Buckeyes! A classic peanut butter and chocolate treat from Nat's home state, Ohio. Annie also grew up eating these in New Jersey, and is a beloved chocolate treat by all! Perfect party dessert and super crowd pleaser. Chocolate + peanut butter, what's not to love??

INGREDIENTS: 
Makes 2 dozen 

2 cups confectioners' sugar
1 cup smooth peanut butter
5 tablespoons unsalted butter, melted
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
8 ounces good quality chocolate, chopped (we use a good dark chocolate)
2 Tbsp coconut oil, melted 

INSTRUCTIONS:
In a medium bowl beat the confectioners' sugar, peanut butter, butter, vanilla and salt with an electric mixer until well combined. Scoop 2-teaspoonful mounds, and roll into balls. Place on a lined baking tray, and refrigerate until firm, about 20 minutes.
 
Meanwhile, microwave the chocolate and coconut oil in a microwave-safe bowl in 30-second intervals, stirring in between, until the mixture is completely melted and smooth. 
 
Place a toothpick or skewer into the top of a peanut butter ball. Working quickly, dip into the melted chocolate, leaving a circle of peanut butter visible on top to create the buckeye.  Let excess chocolate drip off, and place back onto lined baking tray. Repeat with remaining peanut butter balls. 
 
Place completed tray back into refrigerator and chill until firm, about 30 minutes. 
 
Using the back of a spoon or small spatula, smooth over the hole from toothpick before serving. 

Hello warm weather! We're diving head first into summer with these incredible shrimp rolls! The secret is in the details - toasted, buttery bun, and one of our favorite (and very underestimated) herb, tarragon. Fresh, simple, and so so tasty!

INGREDIENTS:
2 lbs medium cooked shrimp, tails removed
2/3 cup mayo 
1 tsp Dijon
2 Tbsp fresh lemon juice, plus more for serving 
2 Tbsp capers, rinsed
2 Tbsp minced tarragon
2 Tbsp fresh chives, chopped
1 medium shallot, minced 
Salt and pepper
3 Tbsp butter
8 top-sliced hot dog buns, toasted 

INSTRUCTIONS:
In a large bowl mix together mayonnaise, Dijon, lemon juice, capers, tarragon, chives, shallot. Stir in shrimp and season with salt and pepper, to taste.  
 
Set aside and add butter to large skillet over medium heat. Add buns and toast on each side until golden brown. Just before serving, spoon about ½ cup- 2/3 cup shrimp mixture into each roll. Serve with additional lemon wedge.

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!

INGREDIENTS:
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
 
INSTRUCTIONS:
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.

If you're the kind of person who loves light and airy cakes, but still with all that deep richness, this is for you! Plus, its a ONE BOWL cake with no fuss, and comes together so quick. Hello, weeknight chocolate craving. We got chu.

INGREDIENTS:
2 cups all-purpose flour 
2 cups white sugar
1 tsp baking soda
1 tsp espresso powder 
1/4 tsp salt
1 cup water
1 cup (2 sticks) unsalted butter 
1/2 cup cocoa powder 
1 cup buttermilk 
2 large eggs
1tsp pure vanilla extract
 
Frosting
8 oz dark chocolate, chips or roughly chopped
1 cup (2 sticks) unsalted butter, softened
8 oz cream cheese, softened
3 Tbsp milk, plus more 
2 tsp vanilla extract 
¼ tsp salt 
1 cup cocoa powder 
3 cups powdered sugar 
 
INSTRUCTIONS: 
In large mixing bowl combine flour, sugars, baking soda, espresso powder, and salt. Set aside.
 
In a medium saucepan melt butter. Whisk in cocoa powder and water, and bring to a boil. Allow to boil for 1 minutes, then remove from heat.
 
Add cocoa mixture to dry ingredients along with buttermilk. Whisk in eggs, and vanilla, mixing well until combined. 
 
Pour batter into a greased half sheet pan (17inx12in) and bake for 15-20 minutes, or until center is cooked and toothpick comes out clean. Allow cake to cool completely before frosting. 
 
For the Frosting:
In a microwave- safe bowl, microwave chocolate in 30 second intervals, stirring after each,. Transfer to a large mixing bowl, and using a hand mixer, mix chocolate, cream cheese, and butter. Add milk, vanilla extract, and salt. Slowly add cocoa powder, mixing on low. Add powdered sugar in slow increments. Stir in a tsp of milk to thin, if needed. Continue to whisk frosting until a smooth, spreadable frosting is obtained. 

We wait all year for that first bite of fall, and this recipe was well worth the wait!
This beauty won first place by Stefanie Lourenco in our pumpkin recipe contest. Its all the things we long for in a dessert - sticky, gooey, sweet, perfectly spiced. It's also incredibly simple to throw together with an easy way to make caramel. We just love everything about it, and hope you do too. Happy Fall, Y'all!

Ingredients:
2 cups half and half
1 15oz can pure pumpkin 
1 cup (packed), plus 2 Tbsp dark brown sugar 
2 large eggs 
1 1/2 tsp pumpkin pie spice
1 1/2 tsp ground cinnamon 
1 1/2 tsp vanilla extract 
10 cups 1/2 inch cubes egg bread or raisin egg bread (about 15 oz)
whipped cream, for serving 

Caramel Sauce
1 1/4 cups (packed) dark brown sugar 
1/2 cup (1 stick) salted butter 
1/2 cup heavy cream 
​
Instructions:
Preheat oven to 350 degrees. In a large bowl whisk together half and half, pumpkin, dark brown sugar, eggs, spices, and vanilla extract. Fold in bread cubes. Transfer mixture to a 11 x7 baking dish and let stand for 15 minutes. Bake until tester in center comes out clean, about 30-35 minutes. 

Meanwhile prepare the caramel by whisking brown sugar and butter in a heavy medium saucepan over medium heat until the butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes. 

Serve warm with caramel sauce and whipped cream. 

​

The perfect ending to summer! We typically don't get fussy over our mixed drinks, but this is one we really love. It's simple and great for a lighter cocktail (we use diet ginger beer, shhhhhhh). All of the ingredients get married together in one large pitcher making it easy to share with a group. Sip, repeat, and enjoy!

Ingredients:

1  1/2 cup small assorted melon balls (cantaloupe, watermelon, and honeydew) , plus more for garnish
8 mint leaves, plus more for garnish
24 oz ginger beer, chilled  
2 bottles dry sparkling wine, chilled 
limes for serving

Instructions:
​
In a large heavy duty glass jar, muddle the melons and mint together to release all the juices. Transfer to a large pitcher. Pour in chilled ginger beer and sparkling wine. Divide into glasses and serve with melon ball skewers, lime slice, and fresh mint. Keep chilled. Enjoy!

Our love for chocolate knows no bounds, and when miso is added it gives a depth of flavor that is simply indescribable! We use black miso here, which is a more concentrated flavor. You can use any type of miso, but you may have to adjust the measurements up slightly. Don't be afraid to give it a try - you will not be disappointed!  

Ingredients:

2 Tbsp black miso paste 
14 oz can sweetened condensed milk 
2 cups chopped dark chocolate, 70%
 
Instructions: 

Line a 2-quart pan with parchment paper that covers 1 inch up the sides of the pan. 
 
Place miso in a large bowl and using the back of a fork break miso up to soften the paste. Add sweetened condensed milk to the bowl and continue mix incorporating the miso into the condensed milk (a few tiny clumps are ok, but be sure to incorporate most of the miso). 
 
Melt the chocolate in a heat-proof bowl over a pot with boiling water. Alternatively, you can microwave the chocolate in 30 second intervals.  
 
Pour the sweetened condensed milk into the melted chocolate immediately, whisking until combined. 
 
Transfer mixture to lined pan and chill in fridge until set, about 45 minutes. Cut into squares.

This is exactly what friends are for - banana pudding. There's no dessert that gets Annie as excited as Nat's banana pudding.  If you don't have a friend making it for you, the good news is it's easy to make yourself! We also love how it gives you all the feelings of comfort with classic vanilla wafer cookies. We like to keep it on the rustic side and throw all of the ingredients in a glass dish in no particular order (we eat it way too fast to spend too much time making it pretty!).  Grab a spoon, grab a friend, and dig in!

Ingredients:

Makes 6 individual servings

30 vanilla wafer cookies 
*2 large bananas, sliced 
For the pudding:
1/2 cup sugar 
1/2 heavy cream 
1/4 cup cornstarch 
pinch of salt 
5 egg yolks 
2 cups whole milk
2 tsp vanilla bean paste (or vanilla extract) 
2 Tbsp unsalted butter 
For the whipped cream:
1 cup heavy cream 
2 Tbsp sugar  
1 tsp vanilla bean paste (or vanilla extract)

Instructions:

For the pudding:
Whisk together sugar, cream, cornstarch and salt in a medium saucepan. In a separate bowl, combine egg yolks and milk, and whisk together. Over medium heat, gradually whisk the milk and egg mixture into the cornstarch mixture. Continue to cook over medium heat, whisking constantly, until thickens (about 7-10 minutes). Mixture will become very thick quickly.  You want the texture to be similar to pudding. Remove from heat and whisk in vanilla and butter.  Strain through a fine mesh strainer to get rid of any lumps, if desired. Allow to cool. 

For the whipped cream:
Add heavy cream, sugar, and vanilla to the bowl of an electric mixer. Turn mixer on to medium for one minute, then increase speed to high. Whip cream until stiff peaks form, about 2-3 minutes. 

For assembly:
In 6 glass individual serving dishes, alternate layers of pudding, banana slices, whipped cream, and 4 vanilla wafer cookies. Crumble up the remaining vanilla wafter cookies and sprinkle on top with a dollop of whipped cream. Place in the refrigerator prior to serving. 

*If you aren't serving these right away squeeze lemon juice over bananas to prevent browning.

​

Crab boils can look intimidating, but they are really quite simple. The key is TIMING! To make sure your corn and potatoes are cooked though, and your seafood is not overcooked. Here we've used pre-cooked snow crab legs to make it even easier, but we've also included a time chart for other fresh seafood if you want to add some variety to your boil! 

Lobster: 12-15 minutes 
Clams: 5-10 minutes 
Mussels: 7-10 minutes 
Shrimp: 2-3 minutes

Ingredients

Serves 4-6

1 quart water 
2 cups white wine (or sub water if desired)
6-8 garlic cloves, smashed
2 onions, peeled and quartered 
2 lemons, halved
3 Tbsp crab boil spice (such as zatarains or old bay)
1 bay leaf
2 sprigs fresh thyme
1 Tbsp kosher salt
1 lb baby red potatoes (1 inch, or cut potatoes into 1-inch cubes)
4 ears of corn, shucked and halved
10 oz cooked andouille sausage, cut into rounds
​6 snow crab clusters, pre-cooked
4 oz salted butter melted, for serving

In a large stock pot bring water, wine, garlic, onions, lemons, crab boil spice, bay leaf, thyme, and salt to a boil. (If you have a burner on the side of your grill this is a great place to do a boil.) 

Reduce heat to medium and add potatoes. Cook potatoes for 5 minutes then add halved corn and sausage. Cook for an additional 3 minutes then add snow crab clusters. Cook for an additional 6-8 minutes or until crab is heated all the way through. 

Strain and dump into a large serving platter, or right onto a newspaper covered table. Serve with melted butter and extra lemon.