Slow-Cooker Moroccan Chicken Stew

Slow-Cooker Moroccan Chicken Stew

Adapted from Food Network
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Uncle Mike's Tortilla Soup

Uncle Mike's Tortilla Soup

Adapted from Food & Wine and Uncle Michael
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Irish Soda Bread

Irish Soda Bread

Adapted from a recipe by Ina Garten
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Hamantaschen

Hamantaschen

Adapted from a recipe by Dawn Perry
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Cauliflower Pizza

Cauliflower Pizza

Adapted from Detoxinista.com
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Black Bean Soup with Cumin Crema

Black Bean Soup with Cumin Crema

Adapted from a Recipe by Smitten Kitchen
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Ricotta and Black Pepper Gnudi

Ricotta and Black Pepper Gnudi

Created with inspiration
Adapted from a recipe by J. Kenji López-alt
Salmon Salad with Lemon Basil Dressing

Salmon Salad with Lemon Basil Dressing

Recipe Adapted from Jessica Gavin
Light, fresh and healthy grilled salmon Greek salad recipe. Crisp vegetables are tossed in a tangy lemon basil dressing and topped with flaky salmon.
Sheet Pan Chicken with Roasted Vegetables

Sheet Pan Chicken with Roasted Vegetables

Adapted from a Recipe by Meghan Splawn
Sheet pan dinners are the ultimate one-pan meal. They can easily be adapted to please picky eaters, involve mostly hands-off cooking, and turn out reliably satisfying results.
100 Year Old Meatballs

100 Year Old Meatballs

Adapted from a Recipe by Michael Maroni
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Bolognese Sauce

Bolognese Sauce

Adapted from a recipe by Marcella Hazan
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Dona Chai Dark & Stormy

Dona Chai Dark & Stormy

Dona Chai
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Dona Chai Pancakes

Dona Chai Pancakes

Dona Chai
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Cream of Fresh Tomato Soup

Cream of Fresh Tomato Soup

Adapted from a recipe by Ina Garten
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Spicy French 75

Spicy French 75

Michael Winik
This French 75 is kicked up by adding a chili infused simple syrup for just a hint of spice. If heat isn't your thing, you can replace the chili simple syrup with just plain simple syrup, for a classic French 75. It is one of my all time favorite party drinks.
Dark Chocolate Mousse

Dark Chocolate Mousse

Adapted from a Recipe by Thomas Keller and Jeffery Cerciello
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Baked Spinach

Baked Spinach

Recipe Adapted from a Recipe by Smitten Kitchen
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Sea Scallops with Bay Leaf Brown Butter

Sea Scallops with Bay Leaf Brown Butter

Michael Winik
This recipe is fast, easy, and incredibly delicious. It is perfect for any night you want to treat yourself to something restaurant quality delicious, without the hassle!
Lobster Cocktail

Lobster Cocktail

Michael Winik
This dish will literally only take you 5 minutes to prepare, and will absolutely wow anyone you present it to. Best of all, no cooking required!
Oatmeal Lace Cookies

Oatmeal Lace Cookies

Recipe Adapted from Add a Pinch
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Guacamole

Guacamole

Rebecca Beyer Winik
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Serious Potato Skins

Serious Potato Skins

Adapted from a Recipe by Sam Sifton
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Perfect Blueberry Muffins

Perfect Blueberry Muffins

Adapted from Smitten Kitchen
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Lemon Bars with Olive Oil and Sea Salt

Lemon Bars with Olive Oil and Sea Salt

Adapted from a recipe from Melissa Clark
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Perfect Stovetop Popcorn

Perfect Stovetop Popcorn

Adapted from a recipe from Elise Bauer
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Fried Buffalo Wings

Fried Buffalo Wings

Michael Winik
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Fully-Loaded Nachos

Fully-Loaded Nachos

Michael Winik
Nachos are one of our all time favorite party foods. Completely customizable depending on your taste, the recipe below isn't so much a recipe, as a general guide.
Lemon Chicken Breasts

Lemon Chicken Breasts

Adapted from a recipe from Ina Garten
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Meyer Lemon Yogurt Cake

Meyer Lemon Yogurt Cake

Adapted from a recipe from Ina Garten
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Hot Buttered Rum

Hot Buttered Rum

Blank Slate Kitchen
In our book, there is no better winter cocktail than a hot buttered rum. A few simple tweaks elevate this from a fantastic quick cocktail, to the sublime. A high quality brown butter and a black pepper simple syrup are the keys!
The Angry Bee

The Angry Bee

Blank Slate Kitchen
Lemon and chili, a classic match in the kitchen, are just as cute a couple when they step out to the bar. The bright fresh heat of Bird’s Eye Chili Rich Simple Syrup, sunny lemon juice, and a good gin are all you need!
Mamou Mule

Mamou Mule

Michael Winik
This West African take on a traditional Moscow Mule features Ginjan, a juice featuring fresh ginger, pinapple juice, and vanilla.
World Peace Cookies

World Peace Cookies

Adapted from a recipe by Dorie Greenspan
These super chocolaty cookies created by Dorie Greenspan are so good, one recipe may not be enough!
Panettone Bread Pudding

Panettone Bread Pudding

Adapted from a recipe by Giada de Laurentiis
Simple to make and decadent, this is an ideal dessert for your Christmas meal.
Chicken Soup

Chicken Soup

Adapted from a recipe in the NY Times
There is nothing quite like homemade chicken soup on a frigid day and making it is pretty easy. The best part is that whatever you don't immediately use can be easily frozen and reheated on demand all winter long!
Baked Ziti

Baked Ziti

Rebecca Beyer Winik
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Chicken Parmigiana

Chicken Parmigiana

Adapted from a recipe by Melissa Clark
This recipe produces incredible results on a dish that everyone loves. It is a can't miss way to feed a group!
Parmesan-roasted Cauliflower

Parmesan-roasted Cauliflower

Adapted from Bon Appetit
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Roasted Butternut Squash Salad

Roasted Butternut Squash Salad

Adapted from Ina Garten
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Honey Roasted Carrots

Honey Roasted Carrots

Adapted from Sheila Lukins, Epicurious
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Brussels Sprouts with Bacon

Brussels Sprouts with Bacon

Adapted from myrecipes.com
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Cornbread Dressing with Chicken Sausage

Cornbread Dressing with Chicken Sausage

Adapted from Anne Burrell
We call this "dressing" instead of stuffing because our cornbread is quite delicate and crumbly, so when tossed with all of the ingredients at the end, it lost a bit of its shape. But it didn't lose its flavor! This dressing is on the sweeter side, which we loved alongside the other more savory and salty Thanksgiving side dishes.
Leg of Lamb with Garlic and Rosemary

Leg of Lamb with Garlic and Rosemary

Adapted from a recipe in Gourmet Magazine
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Crispy Roasted Shiitakes

Crispy Roasted Shiitakes

Adapted from Martha Stewart
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Pear and Parsnip Soup

Pear and Parsnip Soup

Adapted from Daniel Humm
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Brown Butter Cornbread

Brown Butter Cornbread

Adapted from Melissa Clark, The New York Times
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Contagious Kale Salad

Contagious Kale Salad

Adapted from Bon Appetit
This kale salad is contagious. Everyone who eats it wants the recipe. Even those of our friends and family who don’t cook want to make it! And those who aren’t usually so free with their compliments are quick to commend the cook after tasting it. It literally has spread like a virus – but in the most delicious and nutritious way - among the people we know.
Apple Cider Sangria

Apple Cider Sangria

Courtesy of Crave Fishbar
It’s sweet, it’s spiced, and it’s fruity, but it still packs a punch. This sangria a great drink to start out with at a fall dinner party, and being that Thanksgiving is the Super Bowl of fall dinner parties, we think this is the perfect way to kick off the festivities on Thursday. And for those of you who aren’t cooking this holiday, why not show your family how thankful you are for them by arriving at your aunt’s or brother’s or son’s or mother’s house with a batch of apple cider sangria, rather than just a plain old bottle of wine? This recipe takes no more than 10 minutes to whip up, so in very little time and with very little effort, you could be the star of Thanksgiving by not even turning on your oven. We do suggest that you plan a little in advance though with this recipe. It benefits from an overnight stay in the fridge.
Mashed Yellow Turnips with Crispy Onions

Mashed Yellow Turnips with Crispy Onions

Adapted from a recipe by Ina Garten
This amazing side dish brings out the natural sweetness of one of winter’s most readily available seasonal vegetables - turnips. Turnips tend to be underappreciated relative to other winter root vegetables. When cooked, they have a sweetness that doesn’t overpower a very mild, radish-like bite. In this preparation, we combine mashed turnips with whole milk and butter, then top them with fried onions to add a little crunchiness to a perfectly textured creamy mash. Serve them with a simple grilled steak or braised short ribs for a rich and hearty winter meal.
Sweet Potato Souffle

Sweet Potato Souffle

Adapted from a recipe by Martha Rose Shulman at the New York Times
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Kale, Turkey Sausage, and Apple Stuffing

Kale, Turkey Sausage, and Apple Stuffing

Adapted from a recipe by Jeff Gordinier at The New York Times
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Garlic Thyme Smashed Potatoes

Garlic Thyme Smashed Potatoes

Created with inspiration
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Creamed Kale

Creamed Kale

Adapted from Tyler Florence
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Maple Mashed Sweet Potatoes

Maple Mashed Sweet Potatoes

Adapted from Karen Baar, New York Times
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Mac and Cheese

Mac and Cheese

Rebecca Beyer Winik
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Whole Roasted Tenderloin

Whole Roasted Tenderloin

Adapted from a recipe by Ina Garten
Simple and very elegant - a tenderloin is an ideal way to impress the guests at your dinner party or holiday meal. What makes this recipe particularly great is how quickly it all comes together - a little seasoning and a quick high heat roast results in a perfectly cooked, incredibly delicious meal.
Bone-In Center-Cut Pork Roast

Bone-In Center-Cut Pork Roast

Adapted from a recipe by Serious Eats
This roast is both very elegant and super juicy and tasty, an ideal centerpiece to any dinner party or holiday. The cooking method outlined here is effectively low and slow, and then quickly finished with a sear to crisp and brown the edges. This will create meat that is consistently juicy from edge to edge with a perfect crust. In terms of seasoning, anything works well - from a simple salt and pepper dry rub to a garlicky, herb filled paste.
Cheesy Hasselback Potatoes

Cheesy Hasselback Potatoes

Adapted from a recipe by Emily Weinstein at The New York Times
Cheesy, rich, crispy, and creamy, these potatoes have it all. If leftovers are something you want, don't make these - no matter how big the pan, they always seem to disappear.Tip: Because of variation in the shape of potatoes, the amount of potato that will fit into a single casserole dish varies. Longer, thinner potatoes will fill a dish more than shorter, rounder potatoes will. When purchasing potatoes, buy a few extra in order to fill the dish if necessary. Depending on exact shape and size of potatoes and casserole dish, you may not need all of the cream mixture.
Mashed Potatoes with Creme Fraiche

Mashed Potatoes with Creme Fraiche

Rebecca Beyer Winik (inspired by a dish by Ina Garten)
This rich, tangy mashed potato is very easy to make and has the perfect creamy texture. We prefer creme fraiche to sour cream as it has a thicker texture and richer flavor. Using Adirondack blue potatoes when in season will also give your tablescape a beautiful splash of color.
Pumpkin Spice Sangria

Pumpkin Spice Sangria

Michael Winik
The perfect fall cocktail should be warming and slightly sweet with a bit of spice. This sangria fits the bill, with bourbon. pumpkin spice, and maple syrup complementing the apple cider, fall fruit, and white wine.
Herb Butter Turkey

Herb Butter Turkey

Adapted from a recipe by Tom Colicchio
We have tested lots and lots of different turkey recipes, and none have come out as consistently juicy and delicious as this one. In fact, we can confidently say that it was the very best turkey we have ever had. Of course, it doesn’t hurt that there was butter involved. A lot of it, actually. But a little bit of decadence can’t hurt on a special occasion like Thanksgiving, right? The butter, combined with lots of chopped fresh herbs, salt, pepper, and some chicken stock for basting makes for a crispy crust, juicy meat, and a rich pan gravy.
Butternut Squash and Apple Soup

Butternut Squash and Apple Soup

Adapted from a recipe by Ina Garten
It’s nice having a dish to serve as an appetizer or side that (1) can be made well in advance, (2) doesn’t require oven space for reheating, and (3) is easy to make and delicious to eat. This butternut squash and apple soup not only fulfills these three categories, but it also gets bonus points for showcasing some of fall’s best produce - bringing some incredible spicy and sweet flavors to the Thanksgiving table amidst an overly savory and otherwise indulgent meal.
Roasted Brussels Sprouts

Roasted Brussels Sprouts

Michael and Rebecca Winik
We know, we know, you hate Brussels sprouts. You were probably tortured into eating eating mushy and bitter sprouts because they were "healthy." This recipe is guaranteed to change your mind. Easy to make, roasting brings out the sprouts' natural sweetness (yes, they can be sweet). Even the kids will like them, we promise!
Cauliflower Puree

Cauliflower Puree

Adapted from a recipe by John Besh
I think this might be the most perfect Thanksgiving side dish you can imagine. 1. It is almost impossible to mess up, as it has just five ingredients. 2. It is insanely decadent, which is just fine by us on Thanksgiving. 3. It is ridiculously delicious.
Stuffed Cheese Pumpkin

Stuffed Cheese Pumpkin

Adapted from a recipe by Daniel Boulud
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Butterflied Chicken with Thyme, Lemon, and Garlic

Butterflied Chicken with Thyme, Lemon, and Garlic

Recipe courtesy of Bobby Flay
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Blueberry-Chia Seed Jam

Blueberry-Chia Seed Jam

Adapted from bonappetit
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Best-Ever Grilled Cheese

Best-Ever Grilled Cheese

Adapted from bonappetit
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Michelada

Michelada

Michael Winik
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Poquito Picante

Poquito Picante

Adapted from Houseboat Eats
This drink is sure to spice up any happy hour!
Grilled Shrimp Skewers

Grilled Shrimp Skewers

Michael Winik
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Salmon Tacos

Salmon Tacos

Rebecca Beyer Winik
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Whole Roasted Cauliflower

Whole Roasted Cauliflower

Adapted from Food Network
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Caprese Pasta Salad

Caprese Pasta Salad

Adapted from "Bite Me!" Cookbook
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White Peach and Yogurt Popsicles

White Peach and Yogurt Popsicles

Adapted from supperatsix.com
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Easy Blackberry Cake

Easy Blackberry Cake

Adapted from Smitten Kitchen
Note:No need to buy buttermilk especially for this recipe. Add onetablespoonof lemon juice per one cup of milk and let it sit until it curdles, about 10 minutes.
Zucchini Flan

Zucchini Flan

Adapted from NY Times
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Fresh Peach Cake

Fresh Peach Cake

Adapted from Ina Garten
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Swirled Berry Yogurt Popsicles

Swirled Berry Yogurt Popsicles

Adapted from Smitten Kitchen
Yield: 10 popsicles, which hold about 1/3 cup liquid each
Blueberry Ricotta Galette

Blueberry Ricotta Galette

Adapted from Smitten Kitchen
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Kitchen Clambake

Kitchen Clambake

Adapted from Ina Garten
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Peach-and-Blackberry Crisp

Peach-and-Blackberry Crisp

Adapted from a recipe by Food and Wine
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White Peach Sangria

White Peach Sangria

Rebecca Beyer Winik
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Marinated Chicken Thighs

Marinated Chicken Thighs

Michael Winik
These chicken skewers have become the most requested dish in our backyard BBQ's. Be sure to serve them with Rebecca's sesame noodle (recipe also available on the OurHarvest site), and your guests will thank you.
Tomato Crostini with Feta

Tomato Crostini with Feta

Adapted from recipe on foodnetwork.com
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Chocolate-Dipped Strawberries

Chocolate-Dipped Strawberries

Adapted from foodnetwork.com courtesy of Ina Garten
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Trumpets with Spinach and Lemon Dressing

Trumpets with Spinach and Lemon Dressing

Adapted from a recipe on epicurious.com
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Red, White, and Blue Sangria

Red, White, and Blue Sangria

Rebecca Beyer Winik
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Sesame Noodles

Sesame Noodles

Rebecca Beyer Winik
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Sungold, Cucumber, and Corn Salad

Sungold, Cucumber, and Corn Salad

Rebecca Beyer Winik
This salad is sure to brighten your day!Sweet sungold tomatoesand corn balance the tangy feta, crunchy cucumber, and lemon dressing.
Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

Adapted from a recipe in Food and Wine
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The RBW

The RBW

Rebecca Beyer Winik (Adapted from a recipe by Peter Hoffman)
This cocktail is an adaptation of Peter Hoffman's the Red and the Black. Sweet, tart, with just a little spice, it is the perfect drink, especially on a hot summer afternoon.
Grilled Clams

Grilled Clams

Michael Winik
Grilled clams are always a fan favorite. The secret is that cooking them couldn't be any easier - as soon as they open they are done!
The Easiest Seared Tuna

The Easiest Seared Tuna

Michael Winik
This recipe is one of our all time favorites. With a little advance prep, dinner can be on the table in just a few minutes.
Paloma Cocktail

Paloma Cocktail

Created with inspiration
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Mushroom and Goat Cheese Quesadilla

Mushroom and Goat Cheese Quesadilla

Created with inspiration
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Salmon Burgers

Salmon Burgers

Adapted from Mark Bittman, The New York Times
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Grandma Gloria's Brisket

Grandma Gloria's Brisket

Grandma Gloria Dinowitz
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Roasted Sweet Potatoes with Yogurt Sauce

Roasted Sweet Potatoes with Yogurt Sauce

Adapted from Sam Sifton, The New York Times
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Ramp Toast with Poached Eggs

Ramp Toast with Poached Eggs

Adapted from Bon Appetit
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Kale and Walnut Pesto

Kale and Walnut Pesto

Created with inspiration
We almost never use a recipe when making pesto. Once you've made it a few times, you get a sense for the proportions that you like. What we have here is a guideline, but feel free to stray from this if you find it too garlicky (or not garlicky enough!), too cheesy (or not cheesy enough!), or too lemony. As with any recipe, it's important to taste as you go and adjust it to your tastes. You can always add more of something later on.
Fettuccine with Ramps

Fettuccine with Ramps

Created with inspiration
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Deviled Eggs

Deviled Eggs

Adapted from J. Kenji Lopez-Alt, Serious Eats
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Blood Orange Soufflé

Blood Orange Soufflé

Adapted from a recipe by Jen Yee in Food & Wine Magazine
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Rack of Lamb

Rack of Lamb

Adapted from a recipe by Ina Garten
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Citrus and Lobster Salad

Citrus and Lobster Salad

Inspired by a recipe by David Tanis in the NYTimes
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Blood Orange Bellini

Blood Orange Bellini

Rebecca and Mike Winik
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Potato Dominoes

Potato Dominoes

Adapted from a recipe by Francis Mallmann
Cooking potatoes can be a bit of a fuss, between the peeling, the boiling, the mashing, and the subsequent clean-up of the pots, bowls, and utensils associated with each of those steps, which is why we almost never make them. Potato Dominoes, however, ranks up there as one of the least fussy and most delicious potato recipes we’ve come across. Like most of our favorite recipes, it requires just a few every-day ingredients, takes little time to prepare, and lets the oven do most of the work. The dish really is so simple that you won’t believe how delicious it comes out when it’s done. We like to think of it as an elegant cross between a baked potato and a potato chip: the edges of each thinly sliced potato are crisp and brown and just a little bit salty while the insides are soft smooth and just a little bit buttery. Honestly, they’re pretty addictive. Every time we make these potatoes, whether at a summer barbecue (they are perfect with a steak), a holiday meal, or a dinner party, we can barely set the dish down on the table before my family and friends start grabbing pieces with their fingers. Our family goes crazy over this recipe, and I’m sure yours will too! We usually go with Yukon Gold potatoes when making these, but they are just as delicious with sweet potatoes too!
Slow Cooker Turkey Chili

Slow Cooker Turkey Chili

Rebecca and Mike Winik
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Wings 2 Ways

Wings 2 Ways

Adapted from a recipe in Bon Appetit
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Chicken Lettuce Wraps

Chicken Lettuce Wraps

Created with inspiration
Lettuce wraps have to be one of our favorite weeknight dinners. Here’s why:They’re quick and easy to cook and assemble. All they require is some advance planning to marinate the chicken (if you so wish to marinate them, that is). Then, once the chicken is in the oven, you can clean, slice, prepare, and plate the rest of the ingredients.They’re healthy. We roast white-meat chicken, so there is no additional fat from sautéing. We also add lots of healthy ingredients, from cucumbers to mango to the lettuce that it gets wrapped up in.They’re fun. Everyone at the table gets to pick and choose which of the ingredients to add to their wraps. Plus, who doesn’t like to eat with their hands?They’re versatile. You can literally put anything that you like into them. For example, we used Cascun Farm’s all-natural chicken breasts, but you could just as easily use DiPaola’s all-natural turkey London broil or any variety of seafood options (large white shrimp would be perfect!). We used NYC grown butterhead lettuce leaves as our wrappers, but the green leaf lettuce would work just as well. We sliced up some cucumbers and mango for our lettuce wraps because we just love that combination, but carrots, pomegranate seeds, and scallions would also add lots of flavor and crunch. From time to time, we like to bulk these up a bit by adding rice noodles (they also do a great job of soaking up the dipping sauce!). Roasted peanuts or sliced almonds are a great addition too. We used Asian-inspired flavors for this version, but we could see Mexican or Mediterranean inspired versions working equally well.There is no recipe. “No recipe?!” you ask. We know that cooking without a recipe may be stressful to some. We certainly don’t mean to impose any stress! Quite the opposite actually. This dish – the chicken part of it, at least – can be put together with ingredients that you have on hand already. We like to marinate it with our own blend of ingredients, but you could create your own blend or just season it with salt and pepper. Really – anything goes! So what follows is less of a recipe and more of a guide for this perfect week night meal.
Salty- Sweet Peanut Butter Cookies

Salty- Sweet Peanut Butter Cookies

Adapted from a recipe by Julia Moskin in the NYTimes
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Roasted Feta with Thyme Honey

Roasted Feta with Thyme Honey

Adapted from a recipe by Sara Dickerman from the New York Times
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Pan-Fried Onion Dip

Pan-Fried Onion Dip

Adapted from a recipe by Ina Garten
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Chili Maple Roasted Nuts

Chili Maple Roasted Nuts

Adapted from a recipe by Ina Garten
Spice up your holiday party spread with these chili maple roasted nuts. With just the right balance of spicy, salty, and sweet, this addicting bar snack is the perfect complement to any cocktail.
Salmon Oreganata

Salmon Oreganata

Rebecca Beyer Winik
This impressive, healthy, and delicious salmon dish works just as well for a holiday dinner party as it does for a weeknight dinner. The fact that it takes about 20 minutes to prepare makes it one of our go-to recipes for any occasion!
Salmon Rillettes

Salmon Rillettes

Adapted from On The Line Inside the World of Le Bernardin Cookbook by Eric Ripert and Christine Muhlke
This makes for a beautiful, impressive, and tasty first course. It gets bonus points for being super simple to prepare, and it can even be made a day or two in advance! Serve this delicious dip with your favorite Sullivan Street Bakery bread alongside.
Beer Butt Chicken

Beer Butt Chicken

Adapted from a recipe in Bon Appetit
Beer, chicken, grill. That’s all you need to create an absolutely incredible summer entrée. This easy recipe produces perfectly moist, remarkably flavorful chicken that is sure to impress anyone at your Labor Day barbecue. We prepared this for our parents, who were raving about the juicy bird.Start with a whole pasturedOurHarvestchicken from Cascun Farm, rub it with your favorite spice mix, drink half a beer, place the butt of the chicken on top of the half finished beer, and place onto the grill over indirect heat. It’s that simple.
Marinated London Broil Tacos

Marinated London Broil Tacos

Adapted from a recipe from “Too Hot Tamales,” by Mary Sue Miliken and Susan Feniger.
Tacos are a favorite of the OurHarvest team. They are super flavorful, can be customized to any palette (kids love them!), and are fun to make.When making tacos (and all food for that matter), the single most important thing is the underlying quality of the ingredients. In the recipe below (actually a combination of a few recipes), we used various OurHarvest products and the beauty of this is you can pick and choose what fits your taste. We use 100% grass-fed london broil, swordfish, any mix of sliced and shredded vegetables, Hudson Valley Fresh Sour Cream, and most importantly, NYC's best tortillas and salsas from Tortilleria Nixtamal.When making tacos (and all food for that matter), the single most important thing is the underlying quality of the ingredients. In the recipe below (actually a combination of a few recipes), we used various OurHarvest products and the beauty of this is you can pick and choose what fits your taste. We use 100% grass-fed london broil, swordfish, any mix of sliced and shredded vegetables, Hudson Valley Fresh Sour Cream, and most importantly, NYC's best tortillas and salsas from Tortilleria Nixtamal.
Hanging on to Summer (in the form of dessert)

Hanging on to Summer (in the form of dessert)

Adapted from a recipe in The Essential New York Times Cookbook: Classic Recipes for a New Century by Amanda Hesser
We’ve all been lamenting the summer’s end. And though we’re looking forward to the fall, and all that the autumnal harvest has to offer (have we mentioned that it’sapple season??), we’re still grasping onto the last of the summer fruit, which will be gone all too soon - within the next few weeks. We thought that plum season was already over, but Mr. Wickham told us we’ll have one more week to enjoy his farm’s excellent red plums, and we couldn’t be happier to hold on to summer just a little bit longer!Once you taste this cake, you will understand why the recipe has been so popular over the years. It is extremely simple to make, and it contains – besides the plums – a handful of very common pantry staples: flour, butter, sugar, baking powder, salt, cinnamon, lemon juice, and eggs. But don’t let the simplicity of the ingredients fool you. Once you add the plums to the top of the batter and the cake bakes up around them, the plums soften and their juices seep into the surrounding cake. It’s a delicious cake, made even more delicious as the cake sits overnight and the plum juices further penetrate it.Note: I didn’t have my springform pan on hand when I made this, but I wish I did. If you don’t have one, the cake will still bake up beautifully, but you may need to sacrifice the first slice in order to get the remaining slices out of the pan in one piece. Enjoy!
Weeknight Flounder Recipe

Weeknight Flounder Recipe

OurHarvest
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Turkey & Zucchini Burgers with Sumac Yogurt Sauce

Turkey & Zucchini Burgers with Sumac Yogurt Sauce

Adapted from the Jerusalem Cookbook
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Mini Blueberry Pies

Mini Blueberry Pies

Adapted from Four and Twenty Blackbirds Cookbook
During the summer, when blueberries are at their peak, we love the idea of showcasing their sweetness in a pie. But who wants to spend the time rolling out pie dough when you can be at the beach or in the pool? Not us! That's why we love these mini blueberry pies. Not only are they super delicious, but they come together so easily because there is no need to roll out the dough. Just divide it into the cups of the mini-muffin pan and pinch it into place with your fingers. Mix together the filling ingredients, fill the crusts, throw the pan in the oven, and within 30 minutes, you'll have perfect, scrumptious mini blueberry pies. Feel free to substitute other berries in here as you wish - any berry will do!
Bone Broth, Vietnamese Style

Bone Broth, Vietnamese Style

Adapted from a recipe by Charles Phan
Bone broth has great flavor and nutritional benefits, and many on the Paleo diet know that with the right grass-fed soup bones, it can be a very heartwarming snack.We decided to turn our broth into one of my all-time favorite dishes, Pho, a deeply flavorful Vietnamese noodle soup. A good Pho is a perfectly balanced dish with a rich, salty, and spicy flavor cut by a squeeze of lime and fresh herbs, and includes a remarkable variety of textures from crunchy bean sprouts to tender beef and chewy rice noodles. There is no better way to fight off a cold winter evening than a steaming hot bowl of Pho.Our recipe below is broken into 2 components: the beef stock and the Pho. Feel free to use the base stock in any recipe or as a simple soup on its own. Add all the accouterments for a delicious and hearty meal.
Roasted Beets With Mint Yogurt Dressing

Roasted Beets With Mint Yogurt Dressing

Adapted from Martha Stewart
Beets and yogurt make a really great couple. Beets – whether red, white, golden, or chioggia – have an incredible sweetness, especially when roasted, that is complemented well by the creamy tang of plain yogurt. If you’re one of those people who doesn’t like beets because they’re too sweet for you (don’t be ashamed – we were once among you!), try this recipe out and you may just become a beet convert like us!The addition of lemon, cumin, and mint to the yogurt help heighten the tang of the dressing and give it a nice kick that pairs well with the roasted beets. This recipe works as well for an easy weeknight salad as it does as an elegant dinner party spread. The white dressing drizzled on top of the intensely colorful vegetables makes for a beautiful presentation that will surely “wow” everyone, from your kids to your neighbors to your in-laws.Try this out with a variety of beets, as we did, for a beautiful rainbow beet salad. Or, pick your favorite color to keep it simple. We love the yogurt dressing from this recipe, but you could also use Sohha’s garlic mint yogurt dip for an even simpler salad topper.
Gazpacho

Gazpacho

Adapted from a Thomas Keller recipe
Gazpacho is a soup made of raw vegetables and served cold, usually with a tomato base, originating in the Southern Spanish region of Andalusia.This gazpacho is best served as a healthy lunch, in shot glasses as an hors d'oeuvres, or as the perfect pre-BBQ appetizer.
Rhubarb Basil Cocktail

Rhubarb Basil Cocktail

Recipe from The Kitchn
After a long day at work, nothing hits the spot better than a refreshing, well-balanced cocktail. This seasonal rhubarb basil cocktail manages to be sweet and tart, with a healthy dose of fresh, earthy flavor from the basil.
Rhubarb Puree

Rhubarb Puree

Adapted from a Recipe from The Kitchn
This rhubarb puree is the perfect accompaniment to many dishes. It has a balanced sweet and tart flavor - we especially love using it in a cocktail or as an ice cream topping!
Thomas Keller's Simple Roasted Chicken

Thomas Keller's Simple Roasted Chicken

A recipe by Thomas Keller
This is one of our all-time favorite recipes. It also seems to be one of the entire internet’s favorite recipes, as it is the most viewed chicken recipe on Epicurious. What makes this recipe so amazing is that it is both incredibly easy and perfectly delicious. The meat, especially with OurHarvest’s Cascun Farm bird, is super juicy and tender and requires little more than salt and pepper. We love making this into a “one pot” meal by adding some vegetables underneath the bird, which are made even more delicious as they cook in the chicken’s drippings.
Meatloaf

Meatloaf

Adapted from Ina Garten, Barefood Contessa
We love this very easy and super tasty meatloaf recipe.The only prep-work involved in this meatloaf recipe is the chopping of some onions and thyme. Otherwise, all it really involves is a little bit of sauteeing, some measuring, and some mixing. The result is a delicious meal the whole family will love.
Chicken Under a Brick

Chicken Under a Brick

Adapted from a recipe by Mark Bittman
This chicken under a brick recipe, published in the NY Times by Mark Bittman, leaves you with a very crispy skin and moist, juicy meat. A simple marinade of garlic, fresh herbs, salt and pepper gives the chicken a great flavor and aroma.
Linguine alle Vongole

Linguine alle Vongole

Adapted from a recipe by Dave Pasternack
This recipe is by far our favorite version of the dish. We like to keep it as simple and pure as possible - no tomatoes, cream, or other ingredients - just the simply briny flavor of the clams, a little heat from chilis, and garlic.
Pan Roasted Dry-Aged Bone-In Rib Steak

Pan Roasted Dry-Aged Bone-In Rib Steak

Adapted from a recipe by David Chang
In our opinion, no steak is better than a thick, perfectly marbled, juicy, grass-fed rib steak (with, of course, a nice glass of red wine). For the perfect rib steak, we turn to our good old reliable cast iron skillet and a recipe from David Chang of Momofuku fame.
Turkey Hash with Fried Eggs

Turkey Hash with Fried Eggs

Adapted from a recipe in Gourmet Magazine
We love leftovers! For those of us who don’t have the time to cook every day, what could be better than cooking something once and eating it twice? We have no problem with just reheating our food and repeating the same meal two nights in a row, which is what we most often do with our leftovers. But sometimes we like to transform leftovers into something completely different, even if it involves just a little bit more effort. And that’s what we did this morning with our leftover turkey London broil, which we shredded up and added to some sautéed potatoes and onions for a scrumptious turkey hash.
Simple Roasted Salmon with Side Salad

Simple Roasted Salmon with Side Salad

OurHarvest
There are few simpler and healthier meals you can make than this roasted salmon with a side green salad. In the time it takes for the oven to heat up, you can get the salmon prepared and the lettuce washed. Once the salmon goes into the oven, you can finish putting the salad together and can even get the table set. The entire process from start to finish takes no more than 20 minutes. And who wouldn’t want to have dinner on the table in 20 minutes or less after a long day at work?! This is how we do fast food, and we think you should, too!
Shrimp Fra Diavolo

Shrimp Fra Diavolo

Recipe from Giada De Laurentiis
This recipe has so many qualities that make it one of our favorite go-to weeknight dinners.1. It’s easy to make.2. It’s hearty and satisfying.3. It’s very healthy.4. And of course, it’s extremely delicious.This Shrimp Fra Diavolo recipe comes together in one pot, so the kitchen mess is minimized, but it begs to be served over whole wheat fettucine, which is how we typically serve it. It would also work great with a side of sautéed spinach if you prefer to keep the whole meal low carb.The pre-cooking prep work involves chopping some onions and cleaning the shrimp, neither of which takes too much time. The rest of the prepping, from chopping the garlic to cleaning the fresh herbs, can all be done during the cooking time, as can the preparation of your side dish.This is one of those dishes that takes well to variations, so feel free to adjust it to suit your family’s palette.If you like it on the spicy side, stick with the measurements in the recipe (or add chili flakes if you really like it hot!). For a milder version, try halving the amount of chili flakes and then adjusting to taste later on in the cooking process. Remember, you can always add more heat, but you can’t take it away! Also, the recipe calls for diced tomatoes, but we used crushed tomatoes. Both yield perfectly delicious versions of Shrimp Fra Diavolo, but there is a difference. The diced tomatoes add more texture and create a dish that is less saucy, whereas the crushed tomatoes contribute to a more uniformly smooth sauce that was just right over pasta.
The Bee's Knees

The Bee's Knees

Recipe from Death & Co Modern Classic Cocktails
This drink is very well balanced - the floral notes from the gin balanced with the sweetness of the honey and the tartness of lemon. Be careful - it goes down really easily!
Fish en Papillote

Fish en Papillote

Samantha Shinewald
When fish is as fresh as it is when you buy it from OurHarvest, there is very little that you need to do to prepare it. Simply roasting, sauteeing, or grilling it with a little salt and pepper is enough to make all of the eaters at the dinner table both satisfied and happy. But there there are times when just the slightest bit of extra effort and just a few more ingredients really pays off in producing a dish that is at once super flavorful, super impressive, and, of course, super delicious. En papillote literally means "in parchment," and it refers to a method of cooking food by wrapping it in parchment paper and baking it in the oven. Wrapping the food in parchment locks in the moisture and thus the food ends up steaming inside the paper.
Shrimp Boil with Clams and Lemon

Shrimp Boil with Clams and Lemon

Adapted from Tyler Florence
We love eating a great meal outdoors with lots of friends, and one of our favorite summer-time meals is a shrimp and clam boil. It couldn’t be simpler, more delicious, or more fun to eat! All of the ingredients get cooked in one pot, and once they’re done, you just throw some newspaper down on a table outside, pour the strained contents of the pot onto the newspaper, roll up your sleeves, and dig in! It’s always a huge hit with everyone sitting around the table.
Day Boat Scallop Scampi

Day Boat Scallop Scampi

Adapted from a recipe from Food.com
OurHarvest's day boat sea scallops have a delicious sweet flavor, balanced with just a hint of brininess from the ocean.Scallops are simple and quick to cook. They are so gourmet you can impressively serve them at any dinner party or holiday feast, or just simply make them at home for a quick and easy weeknight treat.When cooking scallops, there are three important tips to get a perfect caramel-like crust: (1) make sure you rinse and very thoroughly dry the scallops. If they aren’t dry enough they won’t brown; (2) make sure the pan is really, really hot. They cook very quickly, so high heat is critical; (3) do not overcrowd the pan - you want each scallop to directly touch the surface of the pan.We serve it with pasta to soak up all of that delicious sauce.
Carrot Ginger Soup

Carrot Ginger Soup

Adapted from a recipe by Wolfgang Puck
An incredible sweet carrot flavor, with a bit of spicy bite from the ginger. It is thick, bright, and beautiful to serve.Note: The recipe calls for 1 cup of heavy cream and 1 stick of butter; we left out the heavy cream, and halved the butter, and still had a very thick and flavorful soup. Feel free to adjust the cream and butter as you see fit. Instead of transferring the cooked soup to a blender at the end and straining the soup, we use an immersion blender right in the pot for an easier and more rustic take on the recipe.
Slow Cooker Asian Chicken

Slow Cooker Asian Chicken

Rebecca and Mike Winik
This recipe is a great base for putting together a bunch of different meals, but the base itself is also quite versatile and can be adjusted to pretty much any palette. It’s important to taste the sauce and adjust the amounts of each ingredient to your liking before putting it into the slow cooker, since that flavor will only intensify as it cooks. We love to eat this chicken shredded inside Butterhead lettuce cups, but it’s also great over rice or in a salad. Be sure to make plenty of it, though: just like with Chinese take out, the leftovers are the best part!
Lemon-Thyme Syrup

Lemon-Thyme Syrup

Adapted from a recipe by Jean Georges
The Lemon-Thyme syrup used in our Vodka Thyme Lemonade recipe. Check out our our Vodka Thyme Lemonade
Vodka Thyme Lemonade

Vodka Thyme Lemonade

Adapted from a recipe by Jean Georges
On a nice spring evening after a long day of work, I love quickly mixing a nice refreshing cocktail. Something balanced - not too sweet and not too tart - that’s kicked up a notch by some of the spring’s bounty. This thyme lemonade with a vodka base is a perfect way to go. Be warned: pace yourself, it goes down really easily!
Beet Yogurt Dip

Beet Yogurt Dip

Adapted from NYTimes (Melissa Clark)
The dip is strikingly beautiful – a seemingly unnatural fuchsia-like color thanks to the combination of roasted red beets and plain yogurt - and it is strikingly delicious, thanks to the addition of a few other bold and tasty ingredients. It is the perfect topping to our favorite Swiss chard fritter recipe found here.
Swiss Chard Fritters With Beet Yogurt Dip

Swiss Chard Fritters With Beet Yogurt Dip

Adapted from NYTimes (Melissa Clark) & “Jerusalem” (Ottolenghi and Tamimi)
The fritters are just fine on their own, sprinkled with a bit of coarse salt, but they are the perfect vehicle for the beet yogurt dip that goes alongside. The dip is strikingly beautiful – a seemingly unnatural fuchsia-like color thanks to the combination of roasted red beets and plain yogurt - and it is strikingly delicious, thanks to the addition of a few other bold and tasty ingredients. You can find the beet yogurt dip recipe here.