SUMMER BREAKFAST! I mean, what is better in the warm-weather, juicy peach-eating months than a stone fruit and cream combo on your breakfast plate? Paired with Lemon-Ricotta pancakes? We've officially died and gone to heaven!
 
INGREDIENTS:
 
2 peaches, pitted and sliced
3 plums, pitted and sliced
4-6 nectarines, pitted and sliced

Maple Vanilla Mascarpone
8 oz mascarpone cheese
3 Tbsp maple syrup, more for serving 
1 tsp vanilla extract 
Pinch salt 
 
Lemon Ricotta Pancakes 
1 ¼ cups all-purpose flour 
2 Tbsp sugar 
2 tsp baking powder
½ tsp baking soda
¼ tsp kosher salt 
¾ cup ricotta cheese
1 egg
2 egg whites 
1 lemon zested 
1 lemon juiced, about ½ cup 
1 Tbsp coconut oil, plus more for cooking 
 
INSTRUCTIONS:
 
In a small bowl combine mascarpone, maple, vanilla, and salt. Stir well until combined. Place in fridge while you prepare the pancakes. 
 
In a large bowl combine flour, sugar, baking powder and soda, and salt. In a separate bowl, whisk together the wet ingredients: ricotta, egg and egg whites, lemon zest and juice, and coconut oil. 
 
Gently add the wet ingredients into the dry ingredients and mix just until the dry ingredients are incorporated. 
 
Coat a large nonstick pan with coconut oil, and place over med-high heat. Pour a small amount of batter into the pan and cook until slightly browned and bubbles appear on top. Flip and cook on other side until cooked through. Continue with remaining batter. 
 
Serve pancakes with stone fruit, mascarpone, and drizzle of additional syrup, if desired. 
 

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.

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:
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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!

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.

INGREDIENTS:
​1 ½ pounds skinless, boneless salmon
2 teaspoons Dijon mustard
1 Tbsp mayonnaise 
½ cup coarse bread crumbs
3 scallions, sliced white and green parts 
1 tablespoon capers, drained
Salt and black pepper
2 tablespoons butter or olive oil
Salt and pepper 
4 slices horseradish cheddar
4 buns
Pickled Red Onions (see recipe for Jenny's Pickled Onions)
Arugula, for serving
Mayonnaise, for serving 

INSTRUCTIONS:
Cut the salmon into large chunks, and put about a quarter of it into a food processor with the dijon. Pulse until salmon becomes pasty. Add the remaining salmon, and pulse the machine on and off until the fish is chopped and well combined, leaving small chunks of the salmon. Be careful not make the mixture too fine.

Stir in the mayonnaise, bread crumbs, scallions, capers and some salt and pepper. Shape into four burgers.
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Heat oil in a nonstick skillet to medium-high (alternatively you can grill the burgers). Cook each side until golden brown, about 3-4 minutes per side.  Be careful not to overcook!  Serve with arugula, pickled onions, mayonnaise, and horseradish cheddar.

INGREDIENTS:
3 medium avocados, peeled and pitted
1 (13.5 oz) can coconut milk
1 (5.4 oz ) can coconut cream
½ cup, plus 1 Tbsp granulated sugar
1 ½ tsp fresh squeezed lemon juice
Pinch of salt
Optional: ¼ cup toasted sweetened coconut
 
 INSTRUCTIONS:
Chill a loaf pan in the refrigerator for at least 30 minutes.
 
In a high-speed blender, add the avocados, coconut milk, coconut cream, sugar, lemon juice, and salt. Process until it is a smooth and creamy mixture.  
 
Pour the mixture into the chilled loaf pan and place in freezer overnight, or least up to 5 hours. Remove from freezer and allow to soften for 10 minutes before serving. 

This flatbread is one of those wow dishes that seems complicated, but couldn’t be more simple! Aside from the tomato relish, the flatbread only takes minutes to make. You can make the relish ahead of time and then assemble all of it when its time to serve. It will seriously change your life (but whatever you do, do not skimp out on the relish!).

INGREDIENTS:
2 Naan or flatbread
3 oz provolone cheese, shredded 1 yellow squash, sliced thin
2 large eggs
Extra virgin olive oil
8-10 large basil leaves, torn
Smoked Tomato Relish, see below

INSTRUCTIONS:
Preheat oven to 400F, and place naan on a parchment lined baking tray. Sprinkle provolone cheese evenly over naan, and place squash slices over top. Very carefully crack 1 egg over each naan, drizzle with olive oil, season with salt and pepper. Bake for 7 minutes or until egg is cooked to your liking. Remove from oven and sprinkle torn basil over each naan evenly. Serve with Smoked Tomato Relish.

SMOKED TOMATO RELISH

INGREDIENTS:
2 large plump tomatoes
2 Tbsp extra virgin olive oil
2 garlic clove, minced
1⁄4 tsp fresh thyme
1 1/2 smoked paprika
2 tsp sugar
Salt and pepper
3 Tbsp chopped sundried tomatoes

INSTRUCTIONS:
Fill a medium bowl with ice and water, set aside.
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Gently score each tomato with an X on the bottom. Fill a medium pot with water, half way up the sides, and bring the water to a boil. Gently lower the tomatoes into the boiling water and blanch until the skin begins to peel off – 30-60 seconds. Remove tomatoes and immediately place in ice bath.
When tomatoes are cool enough to handle peel skin off and discard. Cut tomato in half and remove insides and seeds. Finely dice the outer flesh.

In a large saute pan add olive oil and garlic over low heat. Cook for 2-3 minutes or until garlic is toasted and fragrant. Add tomatoes to the pan and turn heat slightly up to medium-low. Stir in thyme, smoked paprika, sugar, salt, and pepper. Cook for 15-25 minutes, stirring often. Once juices become absorbed and tomatoes begin to thicken, remove
from heat.

Transfer to a blender and add sundried tomatoes. Pulse, adding a small spoonful of olive oil if needed. Taste and adjust seasoning as needed.

Three things make the pefefct lobster roll: fresh Maine lobster meat, a warm toasted roll, and tarragon. If you’re a lobster roll purest you may disagree with the last one, but what’s life without a little added pizazz?
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INGREDIENTS:
3 1 1⁄4 pound live lobster
2 Tbsp fresh lemon juice
3 Tbsp mayonnaise
1 tsp chopped fresh tarragon
Salt and pepper
6 New England style split-top buns
2 Tbsp butter, softened

INSTRUCTIONS:
Pour water into a large stock pot 1 inch up the sides, salt generously and bring to a boil. Add lobsters and cover. Cook for 10 minutes or until lobsters are bright red. Remove from pot and allow to cool before handling.
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With a seafood cracker, crack open claws and tail. Pick meat and roughly chop tail meat. Mix lobster with lemon juice, mayonnaise, and tarragon. Season with salt and pepper, to taste.
Meanwhile spread butter onto rolls and heat a large skillet over med heat. Cook on both sides until golden brown; fill with lobster

Impress your friends, impress your beau-friends, impress just about anyone with these grilled peaches. The most divine peach that will ever cross your lips. Promise.

INGREDIENT:"
4 ripe peaches, halved
1 cup fresh ricotta cheese
1 cup balsamic vinegar
1⁄2 cup honey
1/3 cup candied walnuts
8-10 Fresh mint leaves

INSTRUCTIONS:
Heat grill to medium high. Brush peaches with oil and grill cut-side down for about 3-4 minutes or until slightly charred. Flip and grill opposite side for an additional 3-4 minutes or until soft.
Place peaches on a serving dish cut-side up and place a dollop of fresh ricotta in the center of each peach.

For the balsamic reduction: Combine vinegar and honey in a medium pot and cook over medium-high heat until it’s reduced by half. Remove and cool.
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Drizzle each peach with the balsamic reduction, top with candied walnuts, and chopped mint.

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?!

INGREDIENTS:
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

INSTRUCTIONS:
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.