Cinnamon and Nutmeg Cheesecake with a Salted Brown Sugar Whipped Cream

We love this festive take on cheesecake! The warm, familiar spices of nutmeg and cinnamon make this classic, impressive dessert a little more holiday-forward. Topped with a wonderful, salted, brown sugar whipped cream, each bite feels like a truly spectacular indulgence.

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Cinnamon and Nutmeg Cheesecake with a Salted Brown Sugar Whipped Cream
Makes one 9-inch cheesecake

Crust Ingredients:

1-1/2 cups graham cracker crumbs (about 12 full sheets of graham crackers)
2 tablespoons granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon Kosher salt
6 tablespoons unsalted butter, melted

Filling Ingredients:

4 (8 oz) packages cream cheese, softened
1-1/2 cups granulated sugar
4 large eggs, room temperature
1 cup sour cream
1-1/2 teaspoons vanilla extract
1/4 teaspoon Kosher salt
1-1/4 teaspoons freshly grated nutmeg, plus more for dusting
1/2 teaspoon cinnamon

Salted, Brown Sugar Whipped Cream Ingredients:

1/4 cup light brown sugar
1/2 teaspoon vanilla
1 cup heavy whipping cream
1/4 teaspoon Kosher salt

Directions:

2. Make the crust: Using a food processor, pulse the graham crackers into a fine crumb. Add the graham crackers, sugar, cinnamon, and salt to a small bowl and use a fork to incorporate. Add the melted butter and stir until all is coated

3. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil. (This will create a protective barrier from the future water bath). Grease the inside of the pan. Pour the crumb mixture into the pan. Using a measuring cup or glass, press the crumbs evenly across the bottom and up the sides, making the crust as even as possible.

4. Bake the crust for 10 minutes, then cool completely on a wire rack.

5. Make the cheesecake filling: In a stand mixer fitted with the paddle attachment, add the softened cream cheese and the sugar and beat on medium/high speed until smooth. Scrape down the sides and the bottom halfway through to ensure

6. Add the eggs and beat on low until just combined. Add the sour cream, vanilla, salt, nutmeg, and cinnamon, and mix until combined, about 1 minute. Continue to scrape the sides and bottom of the bowl as needed.

7. Place the aluminum-wrapped springform pan into a larger baker or roasting pan. Pour the cheesecake filling into the par-baked pie crust and add hot water about 1-1/2" deep to the roasting pan. Very carefully place the pan on the bottom rack of the oven.

8. Bake for 60-75 minutes, checking the cheesecake about halfway through. It should be firm, yet jiggly. If it is not, continue baking until it is. Check every additional 5 minutes to ensure it does not overcook. Once this consistency is achieved, turn off the oven and let the cheesecake set in the warm oven for another hour. This allows the cheesecake to slowly cool as the oven cools. This slow cooling step will help prevent cracking.

9. Once the cheesecake has cooled in the oven, remove and let chill inthe refrigerator for 4-6 hours.

10. When ready to serve, combine the brown sugar, vanilla, heavy whipping cream, and salt in a stand mixer with the whisk attachment. Whisk until stiff peaks form, wiping down the sides with a spatula midway through. Do not over whip!

(11) Carefully run a knife around the perimeter of the cheesecake's crust to help it release from the sides. Release the springform ring. Top with the whipped cream, and a dusting of freshly ground nutmeg. Enjoy immediately!

Chocolate Cupcakes with Mint Buttercream and a Peppermint Chocolate Crunch

Cupcakes area always a hit, and this version will have you feeling festive immediately! Indulge with these delightfully rich, almost brownie-like, dark chocolate cupcakes topped with cool mint buttercream and sprinkled with peppermint flakes and crumbled mint cookies. Let's get baking!

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Chocolate Cupcakes with Mint Buttercream and a Peppermint Chocolate Crunch
Makes 18 cupcakes

Chocolate Cupcake Ingredients:

12 tablespoons (1-1/2 sticks) butter, room temperature
1/2 cup dark chocolate chips
1/3 cup unsweetened cocoa powder
1-1/3 cups all-purpose flour
1 cup granulated sugar
1/2 cup packed light brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, room temperature
1/3 cup vegetable oil
1/2 teaspoon peppermint extract
1/2 cup whole milk
1/3 cup Greek yogurt

Mint Buttercream Ingredients:

1 cup (2 sticks) unsalted butter, room temperature
1/4 teaspoon peppermint extract
3-1/2 cups powdered sugar
2 tablespoons heavy cream
1/4 teaspoon salt
2 drops green food coloring (optional)

Top With:

2 tablespoons peppermint discs or candy canes, crushed
1/4 cup chocolate mint cookies, crushed
Fresh mint leaves

Directions:

1. Make the cupcakes. Preheat the oven to 350 degrees F. Lightly grease the top of a cupcake pan with a bit of vegetable oil. Place cupcake liners in three 6-count cupcake pans (for 18 cupcakes).

2. In a microwave safe bowl, melt the butter and chocolate chips in 30 second increments, stirring in between heating cycles, until melted and incorporated. Stir in the cocoa powder until well combined. Set aside.

3. In a large bowl, whisk the dry ingredients (flour, sugars, baking powder, and salt) until evenly combined with no visible lumps. Set aside.

4. In a stand mixer with the paddle attachment, add the remaining wet ingredients (eggs, vegetable oil, peppermint extract, whole milk, and Greek yogurt) to the chocolate mixture. Slowly mix to combine.

5. Slowly add the dry mixture to the wet ingredients, gently mixing until completely incorporated with no visible lumps. It should have a consistency similar to pudding.

6. Transfer the batterevenly to the prepared cupcake pans by using a cookie scoop or a large spoon.

7. Bake for 20-25 minutes, or until the cake springs back from a light touch, or when an inserted toothpick comes out cleanly.

8. Remove the cupcakes from the baking pan and place on a cooling rack to cool completely. While cupcakes cool, prepare the mint buttercream.

Mint Buttercream Directions:

1. Make the buttercream. Using a stand mixer fitted with the paddle attachment, beat the butter for 5 minutes until it turns pale yellow and has a smooth, silky consistency.

2. Add the peppermint extract and beat for an additional 30 seconds until well-combined.

3. Sift the powdered sugar once to remove any lumps. Add half of the powdered sugar to the creamed butter, and whip for 3-5 minutes until the icing looks fluffy. Then, add the remaining half of the sugar and mix for an additional 3-5 minutes or until fully incorporated with a whipped consistency.

4. Add the heavy cream, peppermint extract, and food coloring and whip until the the buttercream is smooth, the ingredients are incorporated, and the food coloring is consistent throughout -- a light green. Make sure to scrape down the sides of the bowl occasionally with a spatula to ensure all the ingredients are evenly mixed.

5. Using a frosting bag and a tip of your choice, ice the mint chocolate cupcakes. Top with the crushed peppermint candy and crumbled cookies. For a little extra pizazz, add a fresh mint leaf.

Roasted Brown Butter Squash with Nuts, Dates, and Crispy Herbs

This beautiful squash medley is a wonderful combination of creamy and caramelized textures, and savory and sweet flavors. A colorful mix of butternut, acorn, and delicata squash are sliced and roasted, then smothered in nutty, brown butter for a warming fall recipe. Topped with chewy dates, toasty nuts, and crispy herbs — prepare to devour this dish!

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Roasted Brown Butter Squash with Nuts, Dates, and Crispy Herbs
Serves 6 - 8

Ingredients:

3 lbs acorn squash, delicata squash, butternut squash, or a mix of all three
4 tablespoons olive oil
1 teaspoon Kosher salt
1/2 teaspoon black pepper
8 tablespoons butter
3/4 cup walnuts, chopped
2 tablespoons pine nuts
6 Medjool dates, pitted and chopped
1/4 teaspoon cinnamon
1/2 teaspoon Aleppo pepper
2 tablespoons apple cider vinegar
1/4 cup fresh sage leaves, stems removed, washed and patted dry
1/4 cup fresh rosemary leaves, stems removed, washed and patted dry
Large flake salt (like Maldon)
1 cup grated Pecorino Romano

Directions:

1. Preheat the oven to 425 degrees F.

2. Scrub the squash well. If the butternut squash is young and small, the peel may be left on (the delicata and acorn squash rind may be left on). Otherwise, peel the butternut squash, slice all the squash in half and remove all seeds and loose pulp. Slice into 1/2" thick half moons. Place sliced squash on a rimmed baking sheet and drizzle with olive oil, and a sprinkling of salt and pepper. Toss to coat. Roast, turning once until the pieces are browned and caramelized, roughly 25-30 minutes.

3. Meanwhile, in a small saucepan over medium heat, melt the butter. When the butter starts to foam, add the walnuts, pine nuts, sage leaves, and rosemary. Stir constantly until the butter begins to brown, the herbs begin to crisp, and the nuts begin to toast, roughly 5 minutes. Keep a watchful eye. Remove the sage leaves with tongs and place them on a paper towel- lined plate. Watch the butter carefully to ensure it does not burn. Remove the pan from heat when the butter turns golden brown. (This will all happen very quickly, so pay attention.)

4. Remove the mixture from the heat, and stir in the chopped dates, cinnamon, Aleppo pepper, and apple cider vinegar.

5. Drizzle the mixture over the roasted squash and top with the crispy sage, flake salt, and grated Pecorino Romano.

6. Serve with a simple pasta, or over sturdy kale, or alongside roasted greens.

Chocolate, Pecan, and Pretzel Slab Pie with Vanilla Whipped Cream

A cross between a sheet cake and a traditional pie, this rich, chocolate, pecan, and pretzel slab pie checks all the boxes. Its size and “serve-ability” will appeal to the masses, while easy prep and minimal bake times appeal to the cook. Most importantly, the flavor profile is sweet, salty, c

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Chocolate, Pecan, and Pretzel Slab Pie with Vanilla Whipped Cream
Makes one slab pie in a quarter sheet pan

Dark Chocolate Pie Crust Ingredients:

1-1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
3 tablespoons granulated sugar
1/2 teaspoon Kosher salt
1/2 tablespoon espresso powder
8 tablespoons (1 stick) unsalted butter, cubed
4 tablespoons ice water

Chocolate Pecan Filling Ingredients:

4 large eggs
1/2 cup light corn syrup
1/2 cup maple syrup
1-1/2 cups packed brown sugar
1/2 cup butter, softened
1/2 tablespoon pure vanilla extract
1/4 teaspoon nutmeg
1/8 teaspoon cayenne
10 oz. semisweet chocolate baking chips
1 cup chopped pecan halves, plus some intact halves for the top of the pie
1/4 cup whole mini pretzels, for the top of the pie
1 teaspoon flake salt for sprinkling

Vanilla Whipped Cream Ingredients:

1-1/2 cups cold heavy whipping cream
1 teaspoon vanilla
1/4 cup powdered sugar

Directions:

1. Prepare the Crust. Grease the quarter sheet pan (9.5” x 13”). In a medium-sized bowl, place the flour, cocoa powder, sugar, salt, and espresso powder, and mix to combine. Add the butter cubes and use your hands to press the cubes with the flour to coat them. Gradually add the ice water and knead the dough until it just comes together into a shaggy dough ball. Press the dough into the base and into the edges of a quarter sheet pan until evenly distributed. Chill in the refrigerator for 30 minutes.

2. Preheat the oven to 350 degrees F. Bake the crust for 15-20 minutes, until the crust is cooked completely through, and the center is firm. Remove from the oven and set aside.

3. Prepare the Filling. In a stand mixer on medium speed, lightly beat the eggs. Add the corn syrup, brown sugar, butter, vanilla, nutmeg, and cayenne until incorporated. Fold in the chocolate chips and chopped pecans, then pour the filling into the baked crust. Top with pecan halves and mini pretzels in what ever pattern you desire. Press them into the filling lightly with the back of a spatula.

4. Bake for 30 minutes or until the top is brown, the sides start to bubble, and the inside is only slightly jiggly. Check halfway through and cover with aluminum foil tent if the top or edges are getting too brown. Sprinkle with flake salt and let cool completely on a wire rack.

5. Meanwhile, in a stand mixer with the whisk attachment, add the whipping cream and vanilla. Whip on high speed, slowly adding the sugar one tablespoon at a time. Continue to whip until soft peaks form. Do not over whip.

6. Serve the pie with a dollop of whipped cream. Sprinkle with more cocoa powder and flake salt as a garnish.

Savory Dutch Baby with Bacon and Caramelized Onions

This dish is a real crowd pleaser, mostly due to the high impact, wow-factor of the puffy, airy pancake. The savory toppings complement the egg-forward pancake for a delicious and filling breakfast. It’s a nice, new twist on a classic!

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Savory Dutch Baby with Bacon and Caramelized Onions
Serves 4

Filling Ingredients:

3 slices bacon, cooked and sliced
1 tablespoon butter
1/2 medium, sweet onion, sliced pole-to-pole and caramelized
1/4 cup extra finely shredded parmesan cheese, plus a few more shredded tablespoons for garnish handful of arugula, washed

Pancake Ingredients:

4 eggs, room temperature
1 cup whole milk, room temperature 3/4 cup all purpose flour
1/4 teaspoon salt
a few grinds of black pepper
3 tablespoons butter

Directions:

1. On the stovetop, in a 10-inch cast iron skillet, cook the bacon until crispy, then set aside to cool on a paper towel-lined plate. Once the bacon has cooled, slice or tear into bite-sized pieces.

2. In the same skillet, remove all but 1 tablespoon of the bacon grease. Add the 1 tablespoon of butter. Cook the onion until caramelized and golden brown. Use low-and-slow heat to allow the onion to caramelize and not simply brown.

3. Preheat the oven to 450 degrees F. Wipe out the cast iron skillet and allow to warm further in the preheated oven until very hot, about 10 minutes.

4. Meanwhile, prepare the pancake batter. In a blender or food processor, mix the eggs, milk, flour, and salt together until the batter is smooth and free of any lumps.

5. Once the oven and pan have preheated, quickly melt the 3 tablespoons of butter inside the hot pan swirling to evenly coat the bottom and sides. Immediately pour the batter into the hot skillet. Quickly add the 1/4 cup of parmesan cheese to the center of the batter. Bake for 13-15 minutes or until the pancake is puffed and the edges are nicely golden brown.

6. Top the pancake with the cooked bacon, caramelized onions, a handful of fresh arugula, and additional finely shredded parmesan cheese. Enjoy immediately while hot!

Chickpea Soup with Lemon and Potatoes

This hearty soup combines earthy potatoes and creamy chickpeas for a deliciously flavorful dish. Brightened by citrus and enhanced with fresh parsley and Parmesan, the soup is thickened with a partial puree of itself. Pair it with slices of crusty bread with butter for an easy weeknight meal.

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Chickpea Soup with Lemon and Potatoes
Serves 6 - 8

Soup Ingredients:

2 tablespoons unsalted butter
2 tablespoons olive oil
2 stalks celery, leafy tops removed, scrubbed, and finely chopped
1 small yellow onion, finely chopped
2 small carrots, scrubbed, peeled and finely chopped
3 cloves garlic, minced
1/4 teaspoon black pepper, plus more to taste
1/2 teaspoon Kosher salt, plus more to taste
1/2 teaspoon turmeric
1/4 teaspoon crushed red pepper flakes
6 cups vegetable stock
2 bay leaves
2 (15 oz) cans chickpeas, drained and rinsed
1.5 lbs small yellow potatoes, scrubbed and cut roughly into 1/2" pieces
1 lemon, zested and juiced Garnishes:
1/4 cup grated Parmesan
1/4 cup fresh parsley lemon slices

Directions:

1. In a large Dutch oven, heat the olive oil and butter over medium heat.

2. Make a mirepoix by sautéing the celery, onion, and carrot in the warm olive oil and butter until the carrot and celery are soft and the onions are translucent, roughly 5 minutes. Stir in the garlic, pepper, salt, turmeric, and crushed red pepper flake, and continue to sauté for another minute until the ingredients are incorporated and smelling fragrant.

3. Add the vegetable stock, bay leaves, chickpeas, and potatoes and bring ingredients to a boil. Once boiling, reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are fork tender.

4. Use tongs to remove the bay leaves and discard. Very carefully ladle roughly half of the soup into a blender and purée until smooth. Return the pureed soup back into the Dutch oven and stir to create a creamy base, still with whole chickpeas and potato pieces throughout.

5. Stir in the lemon zest and one tablespoon lemon juice. Taste and add more lemon juice to your desired preference. Serve topped with a heaping pile of Parmesan and parsley, and a lemon slice, if desired. Add additional salt and pepper to taste.

Pork Ragu with Pappardelle

Hearty and savory, this pork ragu is packed with veggies, and is an easy solution to "what's for dinner?" An electric pressure cooker shortens the cooking time while still achieving succulent, pull-apart pork. With a few easy prep steps, you’ll find that this recipe over delivers on big flavor!

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Pork Ragu with Pappardelle
Serves about 8

Ingredients:

4 carrots, roughly chopped, then minced in food processor
3 stalks celery, roughly chopped, then minced in food processor
1 onion, roughly chopped, then minced in food processor
3 cloves garlic, minced in food processor
1 (2-3 lb) boneless pork shoulder, cut into 3-4 smaller chunks, excess fat trimmed
Kosher salt and pepper for seasoning the pork
2 tablespoons vegetable oil
2 tablespoons olive oil
1 (28 oz) can tomato sauce
1 (6 oz) can tomato paste
1 cup red wine
1 tablespoon dried oregano
fresh rosemary, 2 sprigs
fresh thyme, 4 sprigs
2 bay leaves
1 pound pappardelle pasta
1/2 cup Parmigiano-Reggiano, shaved

Directions:

1. Roughly chop the onion, celery, carrot, and garlic until they fit into a food processor. Then, using the food processor, pulse the onion, celery, carrot, and garlic until finely minced (in just seconds)! Mince in batches, as needed.

2. Slice the pork shoulder into 4-5 smaller chunks. Season all sides generously with Kosher salt and pepper.

3. Using an electric pressure cooker on the brown function, add two tablespoons of vegetable oil and sear each side of the pork shoulder until just browned, then remove and set aside. Work in batches, as needed.

4. Add two tablespoons of olive oil to the pressure cooker and sauté the minced vegetables until fragrant and the onions have turned translucent. Stir the veggies and scrape up any browned bits from searing the pork into the vegetables. This fond will add a great depth of flavor to the final dish.

5. Add the tomato sauce, tomato paste, red wine, and oregano. Stir to combine.

6. Place the seared pork shoulder pieces around the sauce mixture, and top with the fresh herbs and bay leaves.

7. Seal the lid on the pressure cooker and bring to high pressure. Cook on high pressure for 45 minutes, then let the steam release naturally for 5-10 minutes. Remove the bay leaves.

8. Remove the cooked pork and shred with two forks discarding any excess fat. Return the shredded pork to the sauce. Stir the sauce to combine. Switch the cooker to a “keep warm” function until ready to serve.

9. Meanwhile, prepare the pappardelle pasta according to the package's instructions.

10. Serve the pork ragu over the cooked pappardelle and garnish with shaved Parmigiano-Reggiano cheese.

Butternut Squash Soup with Melted Brie and Honey Crostini

Creamy, savory butternut squash soup is an autumn favorite! Pair it with crostini topped with Brie, honey, and thyme to make a simple dinner something a little more special!

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Butternut Squash Soup with Melted Brie and Honey Crostini
Serves 6 - 8

Soup Ingredients:

1 butternut squash
1 tablespoon olive oil
2 tablespoons butter
1 yellow onion, peeled and chopped
3 cloves garlic, minced
1 shallot, finely diced
1 large carrot, peeled and chopped
1 apple, peeled and chopped
2 stalks celery, chopped
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
1/8 ground nutmeg
1/8 teaspoon smoked paprika
1 teaspoon fresh rosemary, minced
Drizzle of heavy cream
6 cups vegetable broth

Crostini Ingredients:

1 baguette
1 tablespoon olive oil
8.8 oz Brie
1 tablespoon honey
1/2 tablespoon fresh thyme leaves

Directions:

1. Prep the butternut squash. Cut off the ends of the squash and across at the “waist.” Peel the skin with a knife or a vegetable peeler. Cut the base in half and scoop out the seeds. Slice and dice the squash into roughly 3/4" cubes.

2. In a large Dutch oven, add the olive oil and butter until the butter melts. Add the chopped onion, garlic, shallot, carrot, apple, and celery. Sauté for 5 minutes over medium heat, stirring frequently.

3. Add the cubed butternut squash and season it with salt, pepper, nutmeg, smoked paprika, and fresh rosemary. Stir to coat, then cover and cook for 15 minutes, stirring occasionally.

4. Add the vegetable stock, and bring the ingredients to a low boil over medium heat. Boil for 5 minutes. Reduce the heat to low, cover, and simmer for 15 minutes or until the butternut squash is fork tender.

5. While the soup is simmering, preheat the oven to 450 degrees F. Slice the baguette into slices and place on a rimmed baking sheet lined with parchment paper. Brush the slices with olive oil. Slice the Brie into 1/2" thick slices and place on the baguette slices. Bake for 5 minutes or until the bread begins to brown and get crispy. Remove from the oven and drizzle with the honey and sprinkle with the thyme leaves.

6. Using an immersion blender, purée the soup until smooth. Take care not to let the hot soup splatter. Ladle out servings, and top each bowl with a drizzle of heavy cream, and additional salt and pepper. Serve the prepared crostini onthe side.

Spicy Refrigerator Bread and Butter Pickles

Nothing quite compares to the fresh crunch of a homemade pickle! These sweet, tangy, bread-and-butter pickles need only one night in the refrigerator before they can be happily snacked upon. Add the crispy, green pickles to anything from hamburgers, to salads, or charcuterie boards.

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Spicy Refrigerator Bread and Butter Pickles
Makes (3) 12-oz. jars

Pickle Ingredients and Supplies:

1-1/2 pounds pickling cucumbers
2 tablespoons Kosher salt
1 yellow onion, sliced
(3) 12-oz glass canning jars with sealing lids

Brine Ingredients:

1-1/4 cups granulated sugar
1 cup white vinegar
1/2 cup apple cider vinegar
2 tablespoons mustard seeds
1 teaspoon celery seeds
1/2 teaspoon turmeric
1/2 teaspoon whole black peppercorns
1/2 teaspoon crushed red pepper flakes
1 teaspoon whole cloves
2 cloves garlic, sliced
Dill sprigs

Directions:

1. Wash and sterilize the jars using boiling water.

2. Use a vegetable brush to scrub the cucumbers in hot water, rinsing off any dirt.

3. On a large cutting board, use a chef's knife or a crinkle cut slicer to cut the cucumbers into 1/4" slices. Slice the yellow onion in half, then thinly, pole to pole.

4. In a large mixing bowl, toss the cucumbers with salt and the sliced yellow onion. Place the salted cucumbers and onions in the refrigerator. Refrigerate for 1-1/2 hours.

5. Remove the cucumbers and onion from the refrigerator and place in a colander and thoroughly rinse off the salt with cold water.

6. Evenly distribute the cucumber and onion slices into the prepared jars and set aside.

7. Prepare the brine by combining the white sugar, white vinegar, apple cider vinegar, mustard seeds, celery seeds, turmeric, peppercorns, crushed red pepper, whole cloves, and garlic in a medium saucepan. Over medium heat, bring the brine to a simmer until the sugar completely dissolves.

8. Pour the hot brine over the pickles and onions that were previously placed in the jars. Stir to incorporate. Add the fresh dill to the top of the pickles. Let the mixture stand at room temperature for 1 hour to cool, then add the lids and refrigerate for 24 hours before enjoying! These pickles are good in the refrigerator for up to 2 weeks.

Peach and Tomato Caprese Salad with Pine Nuts, Prosciutto, and Tarragon Oil

We love caprese-style salads, and this version with ripe summer peaches, toasted pine nuts, and salty prosciutto takes a classic dish to new heights. Drizzled with tarragon oil and served with crusty bread and a glass of chilled wine, this salad delightfully celebrates some of the best flavors that summer has to offer!

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Peach and Tomato Caprese Salad with Pine Nuts, Prosciutto, and Tarragon Oil
Serves 4 - 6

Ingredients:

1/2 cup (or about 3 large) fresh tarragon sprigs
1/2 cup olive oil
4 heirloom tomatoes, quartered and sliced
3 peaches, pitted and sliced into wedges
1/4 red onion, sliced very thin with a mandoline
1/4 cup pine nuts
8 oz burrata cheese, torn into large pieces
2 oz prosciutto, cut into long strips
1/4 teaspoon Kosher salt
1/4 teaspoon freshly cracked black pepper
1/4 teaspoon Aleppo pepper flakes
1/2 tablespoon red wine vinegar
1/2 tablespoon balsamic vinegar
1/2 tablespoon honey
1/2 cup fresh basil
Flake salt

Directions:

1. Make the tarragon oil. Prepare a small ice bath and set aside. Bring a small pot of water to boil. Salt the water and blanch the tarragon leaves in the boiling water for 10 seconds (the leaves should turn a brighter shade of green), remove from heat. Use tongs to transfer the tarragon to an ice bath to stop the cooking process. Remove from the water. Drain through a fine mesh strainer and pat dry with a paper towel. Combine the tarragon and olive oil in blender and puree. Strain through a fine mesh sieve and discard any solids. Set aside.

2. Prepare the veggies. Quarter and slice the tomatoes using a sharp, serrated knife. Pit and slice peaches into wedges. Thinly slice the red onion with a mandoline.

3. In a small skillet over medium heat, toast the pine nuts, stirring often until lightly browned, 2-3 minutes. Set aside.

4. Tear the burrata into large pieces, and arrange the tomatoes, peaches, red onion, burrata, and prosciutto on a large platter. Sprinkle with Kosher salt, black pepper, and Aleppo pepper.

5. Drizzle evenly with the tarragon oil, red wine vinegar, balsamic vinegar, and honey. Sprinkle with the toasted pine nuts, basil, and flake salt.

Mango and Kale Salad

Juicy mango, crunchy kale, and tropical coconut make for a knock-out combination in this colorful summer salad. Warm notes of curry mixed with fresh and cooling herbs offer a lovely complexity for a hearty meal any time of day.

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Mango and Kale Salad
Serves 6-8

Salad Ingredients:

6 cups kale, ribs removed, chopped into bite-sized pieces
1 tablespoon extra virgin olive oil
1/4 teaspoon Kosher salt
1 cup red cabbage, finely shredded with a mandoline
1 mango, diced
3 green onions, finely chopped
1 red pepper, seeded and diced
15-20 cherry tomatoes, halved
1/3 cup peanuts
1/2 cup unsweetened coconut flakes
1/4 cup fresh basil, chopped
1/4 cup mint, chopped
1/4 cup cilantro, chopped

Dressing Ingredients:

1/3 cup coconut milk, full fat
1 tablespoon apple cider vinegar
1 tablespoon green Thai curry paste
1-1/2 tablespoons fresh lime juice
1/2 teaspoon turmeric
1/4 teaspoon Kosher salt
1/2 tablespoon brown sugar
1 garlic clove, minced

Directions:

1. In a large bowl, combine the kale, olive oil, and salt. Massage the kale for 1-2 minutes to break down the fibers.

2. Use a mandoline to finely shred the red cabbage. Pit and dice the mango. Chop the green onion. Seed and dice the red pepper, and halve the grape tomatoes.

3. Combine the peanuts and coconut flakes in a small saute pan and toast over the stovetop for roughly 3 minutes, tossing often until both the peanuts and coconut flakes are lightly toasted. Remove from heat and set aside.

4. Combine all of the dressing ingredients in a wide-mouthed jar. Whisk or use an immersion blender to incorporate.

5. In a large salad bowl, combine all of the salad ingredients, drizzle with the dressing and toss until coated. Eat immediately!

Grilled Tuna Steaks with Citrus-Ginger Dipping Sauce and Green Beans

Tuna steaks are a such an achievable luxury. They come together in just minutes when seared on the grill. Quality tuna steaks will melt in your mouth. Head to your trusted fishmonger, then let the grill do the work! Paired with charred green beans and a savory citrus-ginger sauce, a delicious dinner is served!

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Grilled Tuna Steaks with Citrus-Ginger Dipping Sauce and Green Beans
Serves 2

Tuna Ingredients:

(2) 6-oz fresh ahi tuna steaks(sashimi grade)
2 tablespoons olive oil, divided(for brushing tuna steaks andtossing green beans)
1/4 teaspoon salt
1/4 teaspoon black pepper,freshly cracked
12-oz green beans, washed and trimmed

Ginger Dipping Sauce Ingredients:

1/3 cup soy sauce
1 tablespoon sugar
1 teaspoon rice vinegar
1/2 tablespoon lime juice
1/2 tablespoon lemon juice
1/2 teaspoon grated ginger
1 garlic clove, minced

Serve with:

Wasabi paste
Toasted sesame seeds
2 green onions, sliced

Directions:

1. Combine the soy sauce and sugar in a small saucepan and cook until sugar dissolves. Transfer to a heat safe, wide-mouth jar and whisk in the rice vinegar, lime juice, lemon juice, grated ginger, and garlic until combined. Set aside.

2. Brush the tuna steaks with olive oil and sprinkle with salt and pepper.

3. In a large bowl, toss the green beans with the remaining olive oil.

4. In a grill basket, grill the green beans over high heat for8-10 min; occasionally toss with tongs.

5. Grill the tuna steaks over very high heat for 1 minute on each side until grill marks are achieved, keeping the internal meat red.

6. Serve the tuna steaks and green beans with the dipping sauce and a smear of wasabi. Top with toasted sesame seeds and green onion.

Strawberry and Arugula Salad with an Herbed Vinaigrette

Celebrate summer with juicy, ripe strawberries! This colorful arugula and strawberry salad features many complementary flavors when tossed with our bright and tangy basil-mint dressing. You’ll find that this salad pairs perfectly with a glass of crisp, white wine and a slowly setting sun.

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Strawberry and Arugula Salad with an Herbed Vinaigrette
Serves 4

Salad Ingredients:

4 large eggs, boiled and halved
5 oz arugula, rinsed and dried
10-12 strawberries, washed and hulled
1/2 fennel bulb, thinly sliced with a mandoline
2 celery stalks, thinly sliced with a mandoline
1 avocado, pitted and sliced
4 oz blue cheese, crumbled
1/4 cup almonds, toasted and coarsely chopped

Herbed Vinaigrette Ingredients:

1 tablespoon fresh mint, finely chopped
1 tablespoon fresh basil, chiffonade
1 tablespoon chives, finely chopped
1 clove garlic, minced
1/3 cup olive oil
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice, plus lemon zest
1 tablespoon white wine vinegar
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper, freshly cracked

Directions:

1. Prepare the Boiled Eggs: Add the eggs to a saucepan and fill the saucepan with water, covering the eggs with about 1-2 inches of water. Bring water to a boil. Once boiling, immediately turn off the heat, cover the pan with a lid, and let sit for 6 minutes for soft eggs, or 10 minutes for hard eggs. Remove immediately from the boiling water and cool by running under cold water for about a minute. Peel and halve the eggs.

2. Prepare the Salad Ingredients: Rinse and dry the arugula. Wash, hull and slice the strawberries. Use a mandoline to thinly slice the fennel and celery. (Use a guard or glove to protect your fingers). Pit and slice the avocado. Crumble the blue cheese.

3. Toast the Almonds:Over medium low heat, toastthe almonds in a small skilletfor 2-3 minutes tossing occasionally until they are fragrant. (Watch closely to avoid burning). Coarsely chop.

4. Prepare the Vinaigrette: Zest and juice the lemon. In a wide-mouth jar, whisk all of the vinaigrette ingredients together until emulsified.

5. Assemble the Salad: In a large bowl, toss the arugula with 1/2 the vinaigrette until coated. Arrange the remaining salad ingredients on the arugula and drizzle with the rest of the vinaigrette. Add additional salt and pepper to taste and enjoy!

Sheet Pan Cherry Pie with Vanilla Ice Cream

We love cherry pie. Who doesn’t? This version transforms a traditional round pie into a sheet pan pie, baked in a quarter sheet pan for fuss-free serving to groups of almost any size. The secret addition of nutmeg and black pepper adds surprising warmth and flavor intrigue. Of course, this pie is happily paired with vanilla ice cream, as all fruit pies should be!

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Sheet Pan Cherry Pie with Vanilla Ice Cream
Serves 8 - 12

Pâte Brisée Ingredients:
3-3/4 cups all purpose flour, plus extra for dusting
1 tablespoon sugar
2 teaspoons Kosher salt
1-1/2 cups unsalted butter (3 sticks), well-chilled
4 - 8 tablespoons ice water (plus more if needed)
1 egg beaten, for egg wash when attaching the lattice crust and for finishing
Turbinado or raw sugar to finish

Cherry Filling Ingredients:
6 cups pitted sweet cherries (fresh or frozen)
3/4 cup sugar
3 tablespoons cornstarch
1/2 tablespoon lemon juice
2 teaspoons almond extract
1/2 teaspoon nutmeg
1/4 teaspoon black pepper
1/4 teaspoon salt

Directions:

Prepare the Crust:
1. Place the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to evenly distribute.
2. Cut the butter in 1/2" cubes. Use a little of the flour mixture to keep the butter pieces from sticking together. Chill the cut butter cubes for 15 minutes.
3. Prepare the ice water by filling a small bowl with ice cubes and adding water. Stir until the water is well-chilled.
4. Place the butter cubes into the food processor with the flour mixture. Pulse 4-5 times to cut the butter into the flour. The flour-butter mixture will be coarse with some pea-sized pieces of butter remaining. (Resist the urge to keep pulsing.)
5. Add 2 tablespoons of the ice water by sprinkling on top of the flour and butter mixture. Pulse 2-3 times. Continue adding ice water by the tablespoon, pulsing after each addition until a rough dough is formed. Test the dough by pinching together -- if it holds together, enough water has been added. If it crumbles apart, add another tablespoon of water. (Avoid adding too much water, or pulsing too much).
6. Remove the dough from the food processor, and gather it into a rough ball. Flatten the dough ball into two rectangles, one a bit larger than the other. Wrap in plastic wrap and chill for 1 hour, or overnight.
7. Remove the larger piece of dough from the refrigerator and place it on a lightly floured surface. Use a rolling pin to roll it into a 14" x 11" rectangle, then transfer it to a 13" x 9" x 1" rimmed baking sheet (a quarter sheet pan). The pastry dough will hang over the sides of the baking sheet. Return to the refrigerator and chill.

Make the Filling:
8. If using frozen cherries, defrost, drain, and pat dry. In a large bowl, combine the cherries, sugar, cornstarch, lemon juice, almond extract, nutmeg, black pepper, and salt, stirring to ensure ingredients are incorporated.
9. Pour filling into the prepared baking sheet. Preheat the oven to 375°F.
10. Make the lattice top by rolling out the remaining dough into another 14" x 11" rectangle. Cut 1" wide strips. Reform the dough that doesn't work for the strips and roll out and cut again, to get a total of 15 strips. Lay the strips over the top of the filled pie, spacing them evenly apart, ending on the sheet pan edges. One at a time, with the remaining strips, starting in the middle and working outward, weave the strips perpendicularly through the first layer, using an over and under technique. Trim away any excess dough from the lattice strips that extends past the pan. Brush the edge with an egg wash, including underneath the lattice strips. Press the dough together to create a seal. Brush the lattice with more egg wash and sprinkle with coarse sugar.
11. Bake for 40-45 minutes, or until the crust is golden brown and the cherry filling is bubbling. Place on a wire cooling rack and cool until ready to eat. Serve with a scoop of vanilla ice cream.

Pineapple and Coconut Sorbet

This pineapple and coconut sorbet is ultra-refreshing! Sweet pineapple mingles with rich coconut flavors in a pleasing, smooth frozen treat. The tropical tastes will have you dreaming about the beach!

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Pineapple and Coconut Sorbet
Makes about 1 quart

Ingredients:

4 cups fresh or frozen pineapple chunks
1 tablespoon fresh lime juice
1 can full-fat coconut milk
2/3 cup sugar
1 teaspoon vanilla extract
2 tablespoons shredded coconut, for garnish if desired

Directions:

1. Peel and cut the pineapple into chunks.

Tip: To easily cut up a whole pineapple, use a large chef’s knife and cutting board. First, twist off the leafy top, then trim off both ends. Stand up the pineapple and trim off all of the rind. Cut into quarters, then trim away the tough inner core. Finally, cut the quarters into chunks.

Tip: If you'd like to present the final sorbet in a pineapple half for an extra tropical flare, cut the entire pineapple in half leaving the leafy top intact. Then, use a paring knife to carve out the fruit leaving the rind as a shell. Trim the core off of the removed pineapple and cut into chunks. Wrap the hollowed out half securely in plastic wrap. Refrigerate until ready to serve the sorbet in the scooped out half.

2. Once you've cut up the pineapple, you're ready to prepare the sorbet base. In a blender or food processor, puree the pineapple chunks with the lime juice, coconut milk, sugar, and vanilla until very smooth.

3. Once the sorbet base is pureed well, pour the base through a fine mesh strainer to remove any larger chunks or pieces of rind. Use a wooden spoon to help the puree get through the strainer.

4. Chill the sorbet base for at least 1 hour.

5. Once ready to churn the sorbet, place the sorbet base mixture into the freezing unit. Follow the instructions for your ice cream maker to churn the sorbet.

Tip: If using an ice cream maker with an insert, make sure the insert is completely frozen before attempting to churn. Freeze the insert for at least 24 hours and make sure it is upright in the freezer for even freezing. Chilling the sorbet or ice cream base will also make the churning process more successful.

6. Once the mixture becomes frozen, serve immediately for a soft-serve style. Or, transfer to a lidded container and freeze until serving time.

7. If desired, scoop the sorbet into the hollowed out pineapple half for an extra tropical presentation! Garnish with shredded coconut, if desired.

Brown Sugar, Chili-Rubbed Ribeye Steaks with Herb Butter

Looking for a special dinner to celebrate Dad? Try our brown sugar and chili-rubbed ribeye steaks made on the grill. The brown sugar caramelizes as the steaks grill creating a rich, slightly sweet and savory experience with every bite.

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Brown Sugar, Chili-Rubbed Ribeye Steaks with Herb Butter
Serves 2

Ingredients:

2 ribeye steaks

Brown Sugar + Chili Steak Rub Ingredients:

4 teaspoons Kosher salt
2 teaspoon black pepper
1 tablespoon chili powder
1/4 teaspoon cayenne pepper
1 teaspoon garlic powder
2 tablespoons brown sugar

Herb Butter Ingredients:

6 tablespoons butter, softened
1 teaspoon honey
1/4 teaspoon cayenne pepper
1/4 teaspoon Worcestershire sauce
1 tablespoon fresh basil, finely chopped
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh cilantro, finely chopped

Directions:

1. Mix all of the steak rub ingredients together in a small bowl until well combined. Coat the steaks generously on all sides with the rub. Press and rub the seasoning into the steak. Allow the steak to come to room temperature for about 30 minutes to one hour before grilling.

2. Prepare the herb butter. Mix the softened butter with the honey, cayenne, Worcestershire sauce, and minced herbs. Place on a square of parchment paper. Roll and form into a log shape. Twist both ends of the paper to secure the log. Refrigerate or freeze the butter until ready to use.

3. Fire up the grill, bringing the heat to a high temperature. Make sure the grill is clean and well-oiled.

4. Once the grill is hot, place the steak on the grill, and sear the first side for 5 minutes. Cover the grill during cooking and avoid the urge to check or move the steak around. During this time, a seared crust will form assisting in keeping the juices within the steak.

5. After the five minutes, flip the steak once, and sear on the other side for 3-5 minutes (depending on the thickness of the steak). Take the temperature of the steak, and determine the desired doneness. We prefer our steaks at about 130 degrees F for a rare to medium-rare steak.

6. If the steak needs to cook longer, turn the burners down to low, or move to an indirect area of the grill until the steak reaches the desired doneness. Check the temperature every few minutes to avoid overcooking the steak.

7. Once the steak reaches the desired doneness, remove it from the grill and let it rest for 5-7 minutes. Don't slice into it, or wrap it, just let it rest. While the steak rests, place a few pats of the herb butter on the top, and let them slowly melt into the seared crust.

8. After the steak rests, serve and enjoy!

Greek Orzo Salad

This hearty salad is packed with plenty of goodness! A generous helping of farm-fresh, finely diced veggies along with nutty orzo create a delicious melange of wonderful flavors. Tossed with a lemony-garlic vinaigrette, and topped with fresh herbs and crispy, salty halloumi cheese, this nourishing salad comes together in a snap!

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Greek Orzo Salad
Makes 8-10 servings

Salad Ingredients:

1 teaspoon salt
16 oz orzo
16 oz grape tomatoes, halved
1 cup pitted Kalamata olives, halved
1 English cucumber, quartered and diced
3-5 mini red bell peppers, diced
3-5 mini orange bell peppers, diced
1/2 red onion, finely diced
1/4 cup fresh mint, chopped
1/4 cup fresh dill weed, chopped

Halloumi Ingredients:

8 oz halloumi cheese, drained, and cut into 1/4" slices
1 tablespoon canola oil

Vinaigrette Ingredients:

1 teaspoon dried oregano
3 cloves garlic, crushed
1/2 cup olive oil
1/4 cup fresh lemon juice
1/4 cup red wine vinegar
1 teaspoon honey
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper

Directions:

1. In a large pot, boil water. Once boiling, add salt and the orzo. Cook for 5-7 minutes, or until the orzo is al dente. Drain the orzo with a colander and run it under cool water to stop the cooking process. Set aside.

2. Wash the vegetables, pat dry. Cut the tomatoes and olives into halves. Chop the cucumber, peppers, and onion into a fine dice. Coarsely mince the herbs. Place all in a large bowl.

3. Mix all of the vinaigrette ingredients together in a deep measuring cup, jar, or bowl. Whisk vigorously until well-combined.

4. Dry the halloumi cheese with paper towels. Add the canola oil to a skillet over medium-high heat, and allow to warm until the oil is hot. Pan fry the halloumi, turning with tongsuntil both sides are nicely golden brown -- about 1-2 minutes per side. Remove from the panand cut into 1" pieces.

5. Add the cooked orzo to the vegetables, drizzle with the vinaigrette and toss until the ingredients are well-coated. Add additional salt and pepper to taste. Top the orzo salad with the fried halloumi pieces. Eat immediately.

Cherry Almond Tea Cakes

Warm, nutty almond flavors pair with sweet-tart cherries in these delightful little tea cakes, that are sure to please everyone at your next spring gathering. If you’re looking for a sweet treat that’s easy to prepare, (and even easier to eat), look no further than these tasty, petite cakes!

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Cherry Almond Tea Cakes
Makes about 16 tea cakes

Ingredients:

2 cups all-purpose flour
1/4 cup packed brown sugar
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, extra cold and grated
1 cup fresh cherries, stemmed, pitted, and halved (enough to fill one cup)
4 oz chilled almond paste, finely chopped
1/2 cup whole milk
1/2 cup whole Greek yogurt
2 eggs
1 teaspoon almond extract
1/4 cup sliced almonds (optional, for topping)
Coarse sugar such as pearl sugar or sugar in the raw (optional, for topping)

Directions:

1. Preheat the oven to 425 degrees F.

2. Measure and mix all of the dry ingredients together (flour, sugars, baking powder, baking soda, and salt) in a large bowl. In a food processor, pulse the dry ingredients a couple of times to mix the dry components.

3. Grate very cold butter with a coarse grater. Add the grated butter to the flour mixture in the food processor and pulse a few times until a coarse crumb results.4. Transfer the butter-flour mix to a large mixing bowl. Add the cherries and chopped almond paste to the dry mixture, and gently fold until evenly distributed.

5. In a medium bowl, whisk the wet ingredients (milk, Greek yogurt, egg, and almond extract) until well combined.

6. Add the liquid mixture all at once to the dry ingredients. Mix using a folding motion with a large spatula until a thick batter is created.

7. Evenly distribute the batter into a greased mini scone, bundtlette, or cakelet pan. If using a scone pan, brush tops with the remaining egg (whisked) and top with the sliced almonds and coarse sugar before baking. Bake for 13-15 minutes or until the edges begin to turn a golden brown, and a knife inserted in the center comes out cleanly.

8. Remove the tea cakes from the oven and let them sit for a few minutes before removing them from the pan. Enjoy with tea or coffee while still slightly warm.

Notes:

Tea cakes may be stored for 1-2 days (though best when fresh), or wrapped in an airtight container in the freezer for 2-3 months.

If desired, the batter may be prepared and stored in the refrigerator overnight, and freshly baked in the morning.

Spring White Bean Soup with Mushrooms, Asparagus and Fried Shallots

Fresh, springtime vegetables and creamy white beans bathe in an umami-packed broth, making this vegetarian soup both savory and satisfying. Roasted herbs and mushrooms add depth, while the crispy shallot topping introduces a delightfully subtle crunch.

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Spring White Bean Soup with Mushrooms, Asparagus and Fried Shallots
Serves 8

Ingredients:

8 oz shiitake mushrooms
6 oz cremini mushrooms
2 oz oyster mushrooms
2 tablespoons olive oil
2 teaspoon salt, divided
1 teaspoon freshly cracked black pepper
1 large or 2 small leeks
1 tablespoon unsalted butter
3 cloves garlic, minced
8 cups vegetable stock
1 Parmesan cheese rind
2 bay leaves
1 rosemary sprig
2 cans (15.5 oz each) cannellini beans
1 cup frozen peas, thawed
6 stalks asparagus, sliced on the bias
1/4 cup canola oil
5 shallots, finely sliced into ringswith a mandoline
Additional salt and pepper to taste

Directions:

1. Preheat the oven to 425 degrees F.

2. Toss the shiitake, cremini, and oyster mushrooms in olive oil, sprinkle with 1 teaspoon salt, and spread the mushrooms evenly on a rimmed baking sheet. Roast for 25-30 minutes, stirring halfway through, until the mushrooms have fully wilted, golden, and becoming sticky on the edges.

3. Clean the leek by cutting off the root and the greens. Chop the leek and place the leek pieces in a bowl filled with cold water. Using your hands, agitate the leeks to remove any dirt or sand hiding in the layers. Remove the leeks with a slotted spoon, and pat dry. Discard the dirty water.

4. In a large Dutch oven over medium low heat, melt the butter and cook the leek and the minced garlic, stirring occasionally until the leek is tender, 5-8 minutes. Remove the mushrooms from the oven. Add the mushrooms, vegetable stock, Parmesan rind, bay leaves, rosemary sprig, and remaining salt, and the pepper. Cover and increase the heat to high, boiling for 3-5 minutes until flavors are incorporated.

5. Add the cannellini beans, peas, and asparagus to the pot, and simmer over low heat for 5-10 minutes, or until the asparagus is tender. Remove and discard the Parmesan rind, bay leaves, and rosemary sprig.

6. While the soup simmers, cook the shallots in a shallow skillet. Heat the canola oil in the skillet over medium-high heat. Once hot, add the rings of shallot. Fry for 3-5 minutes, or until the shallots are just golden brown and starting to become crispy. (They will continue to brown after being removed from the the oil). Remove with a slotted spoon, place on a paper towel-lined plate, and sprinkle with salt.

7. Ladle the soupinto bowls, top with the crispy shallots. Add salt and pepper to taste.

Glazed Strawberry Bundt Cake

This strawberry bundt cake is moist and bursting with fresh strawberry flavor! The glaze, made pink and flavorful with freeze-dried strawberries, is both sweet and tart all at once. Serve with whipped cream and freshly sliced strawberries for a wonderful taste of spring in each bite.

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Glazed Strawberry Bundt Cake
Makes one cake - Serves 10 - 12

CAKE INGREDIENTS:

10 fresh large strawberries, pureed until smooth
1-1/2 cups granulated sugar
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
1 cup (2 sticks) unsalted butter
4 large eggs
1-1/2 teaspoons vanilla extract
1 cup sour cream
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon Kosher salt

GLAZE INGREDIENTS:

2 cups powdered sugar
3 tablespoons whole milk
1 cup of freeze-dried strawberries, blended into a powder and the seeds sifted out

TOPPINGS:

1 cup strawberries, stems removed and sliced
2 tablespoons granulated sugar
Whipped cream, if desired

WHIPPED CREAM INGREDIENTS:

1 cup cold heavy whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract

Directions:

1. Preheat the oven to 350 degrees F. Grease and flour a 12-cup bundt pan, tapping out any excess flour as needed. (Or, for an easy solution, spray with a baking spray that has flour included.)

2. In a stand mixer outfitted with the paddle attachment, cream the butter, sugar, and lemon zest together on medium-high speed until the mixture is fully combined, about 3-5 minutes. Scrape down the sides of the bowl as needed, to ensure even mixing.

3. Reduce the speed to low and slowly add the eggs, lemon juice, vanilla extract, sour cream, and pureed strawberries and mix until all of the ingredients are fully combined.

4. In a separate bowl, sift together the flour, baking powder, and salt. Whisk until evenly distributed. Gradually add the dry ingredients to the wet ingredients, mixing on medium speed until fully combined.

5. Pour the cake batter into the prepared bundt pan, using a spatula to smooth the top surface. Bake for 55-60 minutes or until the cake is golden brown and a toothpick comes out mostly clean when inserted -- displaying only a few soft, lingering crumbs.

6. While the cake bakes, macerate the sliced strawberries in a small bowl by tossing with the sugar. Cover and refrigerate. The sweetened fruit will be ready for use when it’s time to serve the cake.

7. Once fully baked, cool the cake in the pan on a cooling rack for about 15 minutes, then carefully flip the bundt pan onto the wire rack. Allow the cake to cool completely before adding the glaze.

8. Make the glaze by combining the powdered sugar, whole milk, and sifted powder from the freeze-dried strawberries in a medium bowl and whisk until smooth. Drizzle the glaze over the cake using a whisk and let stand for about 15 minutes to allow the glaze to set.

9. Make the whipped cream topping. Using a stand mixer and chilled bowl, whip the cream, powdered sugar, and vanilla extract together until stiff peaks form.

10. Slice and serve the cake with the fresh strawberries and whipped cream.