today
generations of
june
RECIPE HIGHLIGHT
august
RECIPE HIGHLIGHT
july
RECIPE HIGHLIGHT
Ranch Slaw
1/3 cup mayonnaise
1/4 cup sour cream
2 Tbsp. buttermilk
1 Tbsp. distilled white vinegar
1 garlic clove, finely grated
1/2 tsp. onion powder
2 dashes hot sauce
1 tsp. kosher salt, plus more to taste
1/2 tsp. black pepper, plus more to taste
2 Tbsp. finely chopped fresh parsley
2 Tbsp. finely chopped fresh dill
1 12-ounce bag shredded coleslaw mix
1 cup shredded carrots
2 scallions, thinly sliced
Whisk together the mayonnaise, sour cream, buttermilk, vinegar, garlic, onion powder, hot sauce, salt, and pepper in a large bowl until smooth. Stir in the parsley and dill.
Add the coleslaw mix, carrots, and scallions and toss well to combine. Season to taste with more salt and pepper, if desired.
Cowboy Burger
For the Spicy Mayo
¼ C mayonnaise store-bought or homemade
¼ C barbecue sauce store-bought or homemade
1 T red pepper flakes*
For the Burgers
4 premium ground beef burgers prepared your favorite way or premade
4 slices cheddar cheese
4 burger buns
4 slices leaf lettuce
4 slices tomato
8 slices cooked bacon
8 slices avocado
8 onion rings
Combine the mayo, BBQ sauce, and red pepper flakes. Set aside. ¼ cup mayonnaise, ¼ cup barbecue sauce, 1 tbsp red pepper flakes* Place burgers on a hot grill and grill each side for approximately 3-4 minutes, or until burgers are cooked through. At the last minute, add your cheese and allow it to melt down over the burgers. 4 slices cheddar cheese To assemble your burgers, spread some of the spicy BBQ mayo on the inside of each bun. Top with lettuce, tomato, burger, 2 slices of bacon, 2 slices of avocado, 2 onion rings, and more BBQ mayo. 4 burger buns, 4 slices leaf lettuce, 4 slices tomato, 8 slices cooked bacon, 8 slices avocado, 8 onion rings
Peach and Burrata Salad
Lemon-Thyme Oil (makes extra)
½ C extra-virgin olive oil
1 garlic clove, crushed
Peel from 1 small lemon
4 fresh thyme sprigs
For the burrata platter
4 heirloom tomatoes, sliced into wedges
1 ripe peach, sliced
1 (8-oz) ball fresh burrata
½ C fresh basil and/or mint leaves
1 T toasted pistachios, chopped
Cherries or fresh currants, optional
Flaky sea salt and freshly ground black pepper
Toasted bread, for serving
Make the lemon-thyme oil: Combine the olive oil, garlic, lemon peel, and thyme in a small saucepan over low heat. Gently warm the mixture, then turn off the heat. Let steep for 20 minutes, then strain.
Make the burrata platter: Arrange the tomatoes, peach slices, and burrata on a platter. Sprinkle with salt, then drizzle with some of the lemon-thyme oil. Top with the basil and mint and sprinkle with the pistachios. Top with cherries and currants, if desired. Season to taste with salt and pepper and serve with toasted bread.