Herbed Couscous with Fresno Chiles

Serves 6

2 tablespoons olive oil

1/2 large onion, diced

2 fresno chiles, seeded and finely diced

2 cloves garlic, minced

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 cups Pacific organic free range chicken broth

10 oz box (about 1 1/2 cups) couscous

1/4 cup roughly chopped roasted, salted pistachios

3 tablespoons roughly chopped mint leaves

3 tablespoons roughly chopped parsley leaves


In a large sauté pan (one that has a lid), heat olive oil over medium-low and sauté onion until softened and translucent, about 8. Add fresno and garlic and continue to cook until softened, about 3 minutes more. Season with salt and pepper. Add chicken broth and bring to a simmer. Add couscous, stir, cover with lid and remove from heat. Allow to sit 5 minutes. Remove lid. Fluff with fork and stir in pistachios, mint and parsley.

Risotto with Butternut Squash and Mushrooms

Serves 4

2 1/2 cups butternut squash, peeled, seeded and cut into 3/4” cubes

8 oz crimini mushrooms, quartered

5 tablespoons olive oil, divided

1 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

1 (32 oz) container Pacific organic free range chicken broth

1 tablespoon unsalted butter

1/2 large onion, diced

2 gloves garlic, minced

8 oz arborio rice (about 1 cup)

1 cup freshly grated Parmesan cheese, plus more for topping

1 tablespoon roughly chopped parsley leaves


Preheat oven to 400 degrees. Toss butternut squash with 2 tablespoons olive oil and 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread out in a single layer on a rimmed baking sheet. Bake for 14 minutes. Meanwhile, toss mushrooms with 1 tablespoon olive oil and 1/4 teaspoon salt. Add to baking sheet with squash, again spreading into a single layer and bake 10 minutes more, until squash is tender but still retains shape and mushrooms are golden brown and cooked though.

Meanwhile, place chicken broth in a sauce pot over low heat. In a large sauté pan, heat remaining 2 tablespoons olive and butter over medium-low. Add onion to pan and sauté until very soft and translucent, about 10 minutes. Add garlic and cook 2 minutes more. Add 1/4 teaspoon both salt and pepper. And rice and stir until totally incorporated with oil-onion mixture and slightly toasted, about 1 minute. Stirring constantly, ladle warm chicken broth, 1/2 cup at a time, until fully absorbed into the rice. This process should take about 20 minutes, until rice is firm-tender and a small amount of liquid remains in the pan. Remove from heat and stir in cheese. Gently stir in squash and mushrooms. Divide among bowls and top with more cheese and parsley.

Curried Chicken and Dumplings

Serves 6

3 tablespoons canola or vegetable, oil

1 medium onion, diced

3 carrots, diced

2 stalks celery, diced

1 pound boneless, skinless chicken thighs, cut into 1-inch pieces

1 1/2 teaspoons mild curry powder

2 teaspoons kosher salt, divided

1/2 teaspoon freshly ground black pepper

1 1/4 cups plus 2 tablespoons flour, divided

1/3 cup corn meal

2 1/2 teaspoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoons baking soda

1 1/2 cups heavy cream

3 cups Pacific organic free range chicken broth

1/3 cup frozen peas

2 tablespoons roughly chopped cilantro


In a Dutch oven over medium-low heat, heat oil and sauté onion, carrot and celery until onions are translucent, about 10 minutes. Increase heat to medium-high and add chicken. Sprinkle with curry powder, 1 1/4 teaspoon salt, black pepper and 2 tablespoons flour. Stirring frequently, cook chicken until no longer pink, about 5-7 minutes.

While chicken cooks, mix 1 1/4 cups flour, corn meal, sugar, baking powder, baking soda and 3/4 teaspoon salt in a large bowl. Drizzle with heavy cream and stir with a rubber spatula just to combine. Set aside.

Once chicken is cooked, add chicken broth and stir to scrap up any brown bits from the bottom of the pan. Stir in peas and bring mixture to a simmer.

Drop heaping tablespoons of dumpling mixture evenly over the top of the simmering chicken mixture. Cover tightly with lid and simmer until dumplings are puffed and no longer doughy, about 10-12 minutes. Remove lid and sprinkle with cilantro.

Pipe Rigate with Spring Vegetables, Parmesan and Lemon

Serves 6

6 green onions

Stonemill Essentials Iodized Salt (for pasta water)
2 tablespoons Countryside Creamery unsalted butter
2 tablespoons Carloni Olive Oil, plus more for serving
1/2 pound Americas Fresh Asparagus, bottom 1 1/2 inches trimmed and discarded; remaining cut into 1 1/2-inch pieces
6 oz sugar snap peas, trimmed and sliced into 1/8-inch pieces
2 cloves garlic, minced
3/4 teaspoon Stonemill Essentials ground sea salt
1/2 teaspoon Stonemill Essentials ground pepper
1/4 cup white wine (I can specify a Chardonnay from the product list if desired)
1 lb Priano Pipe Rigate pasta
3/4 cup Garden Fresh frozen peas
1/2 cup Countryside Creamery Heavy Whipping Cream
1 1/2 teaspoons lemon zest
1/2 cup Priano Parmesan Cheese, grated, plus more for serving
1 tablespoon fresh lemon juice
1/3 cup walnuts, toasted and roughly choppedThinly slice the white and light green parts of green onions. Thinly slice dark green tops on the diagonal and reserve for garnish. Heat a large pot of heavy salted-water until boiling. Heat butter and olive oil over medium heat in large saute pan. Add sliced scallions (all but reserved garnish) and saute until fragrant, about 2 minutes. Add asparagus and increase heat to medium-high. Cook until bright green, stirring frequently, about 5 minutes. Add sugar snap peas, garlic, salt and pepper and continue to cook 2 minutes longer, stirring frequently. Add white wine and cook until reduced by half, about 1-2 minutes.

Meanwhile, add pasta to boiling water and stir. Cook for 9 minutes and add frozen peas during the last minute of cooking. Reserve 1 cup cooking water. Drain and return to pot over low heat. Add asparagus mixture along with heavy cream, lemon zest, and 1/2 cup of reserved cooking water. Gently stir to combine and remove from heat. Stir in cheese and lemon juice, and add remaining pasta water if sauce isn't visible on the bottom of the pot. Check seasoning and more salt and pepper, if desired. Place in serving dish and top with walnuts and reserved green onion tops. Drizzle with olive oil and sprinkle with additional cheese.

Chocolate Cake with Almond-Cream Cheese Filling and Berries

Serves 12

Nonstick cooking spray
2 cups flour, plus more for dusting
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon Stonemill Essentials iodized salt
1 cup Friendly Farms whole milk
2 teaspoons white vinegar
2 cups sugar
1 (4.4 oz) Moser Roth Dark 70% Cocoa Chocolate bar, roughly chopped
1/2 cup Baker's Corner Baking Cocoa
1/2 cup water
1/2 cup (1 stick) Countryside Creamery butter, cut into pieces
1 teaspoon Stonemill Essentials Vanilla Extract
2 Simply Nature eggs
8 oz Friendly Farms cream cheese, at room temperature
1/2 cup (1 stick) butter, at room temperature
Pinch of salt
3/4 cup powdered sugar
1 teaspoon Stonemill Essentials Almond Extract
Berry Sauce:
2 (12 oz) bags Season's Choice Berry Medley
1/4 cup sugar
6 tablespoons water
2 (5.29 oz) bars Choceur Dark Chocolate (49%), chopped
1 cup Countryside Creamery Heavy Whipping Cream
1 pint fresh raspberries, washed
For cake:
Preheat oven to 350 degrees. Spray two 9"-diameter cake pans with non-stick cooking spray and line bottoms with parchment paper rounds. Spray parchment and dust with flour, tapping out excess.
Whisk flour, baking powder, baking soda, and salt in a medium bowl. Combine milk and vinegar in a small bowl and set aside.

Meanwhile, heat sugar, chocolate, cocoa powder, water, butter and vanilla in a large heatproof bowl set over a saucepan of barely simmering water (water should not touch bottom of bowl), stirring until chocolate melts and mixture is smooth. Let cool slightly, then whisk in milk mixture. Then whisk in eggs and vanilla. Slowly add the flour mixture and whisk until smooth (but don't over mix).

Bake for 25-30 minutes until tester comes out clean. Allow to cool completely in pans on cooling rack.
Prepare filling:
Using an electric mixer, mix cream cheese, butter and salt until smooth. Gradually add powdered sugar and mix to incorporate. Add almond extract and mix until smooth.
Prepare sauce:
Combine Berry Medley with sugar and water in a medium sauce pan. Bring to a simmer and cook, stirring occasionally, until berries are cooked down and have released their juices, about 25 minutes. Strain through a fine-mesh sieve and press solids to release all juices. Discard solids and refrigerate sauce until ready to serve.
Loosen edges of cakes with a paring knife and place a plate on top of the baking pan and invert. Place one of the cakes, smooth (bottom-side) down on a serving pedestal. Place strips of parchment paper around the perimeter of the cake, tucked slightly under the cake, to catch frosting drips (remove before serving). Top cake with almost all of the cream cheese mixture and smooth into an even layer. Top with remaining layer, smooth (bottom-side) down and gently press down to sandwich filling. Take remaining filling and smooth sides so that they are even and no gaps remain. Refrigerate at least one hour.
Prepare ganache:
Place chocolate in a medium bowl. Heat cream in a saucepan until just starting to simmer. Pour over chocolate and stir until smooth. Let cool 5 minutes. Pour over the top of the cake and spread down and around sides in a even layer. Swirl with spatula to create a finished look. Arrange raspberries around the top perimeter of the cake. Refrigerate until ganache is set, at least 30 minutes.
Before serving, allow cake to sit at room temperature for 1 hour. To serve, cut cake into 12 slices. On serving plate, pool a few spoonfuls of berry sauce and top with slice of cake.