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  Cavatelli with Broccoli Rabe & Italian Sausage Ingredients 1 bunch of broccoli rabe, thoroughly washed and chopped into 1-inch pieces 2 tablespoons extra-virgin olive oil 1 large yellow onion, finely diced 4 cloves garlic, thinly sliced 5–6 links Italian pork sausage, casings removed 2 teaspoons chicken base dissolved in 2 cups water, or 2 […]

  Beet & Avocado Salad Ingredients: 3 medium beets, roasted and cut into cubes (or use pre-cooked beets for convenience) 1 ripe avocado, peeled, pitted, and diced 1/4 cup crumbled feta cheese, for a creamy, tangy touch 1/4 cup toasted walnuts or pecans, roughly chopped for crunch 1 generous handful of fresh mixed greens, such […]

  Gougères Ingredients 1 cup water – provides the liquid base for the pâte à choux dough ½ teaspoon kosher salt – enhances the overall flavor ½ cup unsalted butter, cut into cubes – adds richness and helps create a tender puff 1 cup all-purpose flour – the structure-forming component of the dough 4 large […]

  Lemon Herb Tortellini Salad with Snap Peas Ingredients For the Salad: 1 (20 oz) package of cheese-filled tortellini – refrigerated or frozen 1½ cups sugar snap peas – ends trimmed and pods halved ½ cup cherry tomatoes – sliced in halves for juicy bursts ¼ cup red onion – thinly sliced for mild sharpness […]

  Layered Dublin Salad Ingredients Salad Layers 1 head of iceberg lettuce, chopped into bite-sized pieces 1/2 red onion, finely minced for a mild, crisp bite 4–5 hard-boiled eggs, peeled and coarsely chopped 5 sweet bell peppers, diced (use a mix of red, yellow, and orange for color) 2 bags (12 oz each) frozen peas, […]

  Lake Day Dip Ingredients 2 containers (16 oz each) of sour cream – rich and creamy base for the dip 1 packet (1 oz) ranch dip seasoning mix – adds zesty, herby flavor 2 cans (4 oz each) diced green chiles, drained – for mild heat and depth 1½ cups shredded Mexican blend cheese […]