Veggie Muffins

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August 20, 2025

an aerial view of six veggie muffins against a purple table.

Shhh, don’t tell the kids, but we are on a mission to redefine the ways you can continue serving veggies at the family table. Veggie muffins provide a healthy start for the whole family during back-to-school time of the year. We all have that one child, friend or family member that is the designated picky eater, but this veggie muffin recipe is a great and tasty start to keep those nutrients on the daily menu.

Hide a serving or two of veggies in a healthy muffin recipe. Toast them and eat them warm, or just pop one in a coat pocket for that kid on-the-go. These muffins are easy to make and even easier to grab on your way out of the door. The muffins can be conveniently stored frozen for a longer-lasting supply, or simply wrapped up on the counter ready to go for those awaiting snack-attacks.

These Veggie Muffins are loaded with all the good-for-you ingredients that kids don’t want to eat. But, they are delicious enough to hide the textures that most kids stray away from. Help your little ones get their daily dose of carrot, zucchini, oat milk, and flaxseed. Try using a food processor to make use of your preparation time.

Support Local and Consume Mindfully

Next time you are grocery shopping, think about finding fresh produce for this recipe’s ingredients at your local farmers market. Organics can elevate your taste, quality and sustainability footprint while limiting food waste. Don’t forget about those leftover fresh vegetables in the fridge because there are no limits to this recipe’s flexibility. Carrots and zucchini have a natural sweetness, but you can go savory with broccoli, cabbage, and other veggies. Just add a sprinkle of Romano cheese on top before baking.

Veggie muffins are a great guide to more mindful eating, as they are full of fiber and antioxidants. Pair your muffins with a matcha latte, brunch champagne or a simple fresh-squeezed orange juice for the kids.

Our veggie muffin recipe offers a healthy and delicious take on combining both your greens and breakfast essentials. With their warm, herby aroma and elevated breakfast taste, these veggie muffins are the perfect transition for your baking to-do list between the seasons. Whether you’re sharing with your family, having a post-pilates treat or hosting the perfect weekend brunch, our veggie muffin recipe is an effortless choice.

What Are Ground Flaxseeds?

Ground flaxseed comes from flax plants. It is produced by grinding whole flaxseeds into a fine powder, which makes it easier to incorporate into various dishes. When added to recipes, is an excellent source of fiber, omega-3 fatty acids, and lignans, which are compounds with potential health benefits. Ground flaxseeds are even often used as a thickening agent in sauces and soups, which is why it works so well in our veggie muffin mix.

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Veggie Muffins

Author: Selena Orkwis
Yield: 1 Dozen 1x

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Description

Your little ones won’t even be able to tell the good nutrients their getting in each bite.

Ingredients

Scale

1 tbsp ground flax mixed with 3 tbsp water
360 g (2 ½ cups) all-purpose flour (can replace up to ⅓ with whole wheat)
1 tbsp baking powder
1 tsp salt
14 oz carrot and zucchini, about 2 ½ cups grated
2 cups oat milk
¼ cup extra-virgin olive oil
Everything spice or sesame seeds, to top

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Instructions

Mix flax and water. Sit for 5 minutes.
Combine dry ingredients, sifting baking powder.
Add veggies to dry ingredients.
Combine wet ingredients. Add to dry. Mix. Add more milk by the teaspoon if mixture is too dry.
Top with Everything spice or sesame seeds.
Scoop into muffin tin lined with papers.
Bake at 350 degrees or 25-30 minutes. Enjoy your veggie muffins!

Recipe and Styling by Selena Orkwis
Photography by Laura Petrilla

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Carrot Bolognese

By

Keith Recker

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August 20, 2025

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Carrot Bolognese, rich in orange and green color, sits in a white bowl. Off to the left is a rose gold fork. — Get a healthy taste of Italy with this delicious Carrot Bolognese recipe.

Get an early start to your seasonal fall comfort classics with this delicious Carrot Bolognese. If you’re always looking for something new to add to the dinner table, Chef Curtis Gamble constructed this healthy Bolognese recipe based on soffritto—a finely diced mix of onion, celery and carrot. This trio starts us off on a journey towards the famous flavors of Bologna, Italy. Packed with nutrients and flavor, it’s perfect for any meal. This recipe makes a 6-quart instant pot worth while and freezes incredibly well.

Marcella Hazan’s Lasting Impact

Marcella Hazan, Italian mother, cookbook author and food writer, has introduced cultures around the world to her famous bolognese sauce recipe. Hazan has influenced the foundation for many modern recipes like it through her her cookbook “The Classic Italian Cookbook” (1973). She is featured on a PBS documentary, “Marcella“, that premiered on July 11th that shares the story of her culinary success.

The use of carrots in this tasty Italian dish serves as a savory alternative to the classic tomato. The use of carrot as a base provides a rich flavor that has been popular in kitchens around the world since the 1890s. There are many ways to personalize the texture of your sauce from shredded carrots to small chunks. This dish is famous for its versatility in flavor and in its reduced acidic tone.

With this recipe, the tomato paste renders in the familiar, sweet taste mixed with the carrot and soy. With individual preference, your choice of noodle is endless. Pre-packaged or homemade pasta from scratch, try it all!

Chef Gamble’s reinvention of this dish combines a veggie-motivated appeal that fits right on any menu. The dish reflects Italy’s culinary originality while delivering a modern, diverse taste. This dish melts in your mouth! It’s vegetarian friendly and the perfect addition to any fall evening.

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Carrot Bolognese

Author: Curtis Gamble

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Description

A very hearty take on a comfort classic.

Ingredients

Scale

1800 grams rough cut carrots, peeled
1 oz basil leaves
50 grams small diced celery
100 grams small dice Spanish onions
100 grams of chopped garlic
400 g soybean paste
6 oz tomato paste
10 gams Lucknow fennel seed, toasted and ground
20 grams of coriander seeds, toasted and ground
10 grams green zaatar
2 qt water
2 qt carrot juice
1 brick of Beemster XO
Salt, black pepper, and sherry vinegar to taste

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Instructions

In the instant pot on the saute setting, sweet your celery and Spanish onions in 2 tablespoons of canola oil. Once translucent, add garlic and basil and sweet.
Add the fennel seed, coriander seed, and green zaatar and toast lightly.
Add the tomato paste and cook until bright red, do not caramelize! Add the soybean paste and stir to combine.
Add carrots, water, and carrot juice, and pressure cook on high for 20 min. Once cooked, release pressure and ladle off a quart of liquid. With a hand blender, pulse the mix until it breaks it down into a chunky mixture. Don’t over-mix, or you’ll end up with something closer to baby food.
To serve, use the warm bolognese mix to dress your favorite cooked noodles and season with salt, pepper, butter, and sherry vinegar. Top with beemster XO and more black pepper.

Story and Styling by Keith Recker
Food and Recipe by Chef Curtis Gamble
Photography by Dave Bryce

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A Winter Party for Kids

By

Abdul Rafay

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August 20, 2025

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A joyful scene of children playing in a winter blast, surrounded by snow-capped trees and gleefully engaged in snowball fights and sledding adventures. — Shayla Hawkins Events created a gorgeous kids party at Square Café. Photo by Laura Petrilla.

Square Café in East Liberty, Pittsburgh is bathed in color and steeped in comfort. The kind of comfort that has CEOs tucking into stacks of fluffy pancakes on a Tuesday morning. Or any morning! Winter blues fade away at the warmth of this cafe brimming with laughter. Since 2003, Square Café has shared its baked delicacies with the city. Inside you’ll find snowflake sugar cookies, sparkly cupcakes and towering, fir-topped cakes.

Alexis Allen Consulting sets a bold and beautiful tone for this winter party at Square Café. Mosaic Linens, Loree Mayer Design, and Bella Christie’s Sweet Boutique helped!

Inspired by the need for a spark to brighten the grayest Pittsburgh winter days, event-planning genius Alexis Allen created a charming kids party at Square Café. She is the owner and founder of Alexis Allen Consulting, a luxury event planning and design firm in Pittsburgh. She is no stranger to the creativity required, curating the look for this bite-sized winter bash.

Youthful Inspiration

While a pick-me-up party might seem like something just for adults, Allen wanted to create something memorable for the kids. Tailored to their shared expansive imagination and vibrant expressions, Square Café and Allen collaborated to do just that.

During the creation of this youthful-inspired party, Allen reached for those distant childhood dreams of blanket forts, mountains of overstuffed pillows, and overflowing dessert tables. She made use of the glitter that she had stashed away from her last household art project.

Amazing desserts and treats from Bella Christie’s Sweet Boutique.

In addition, Allen let loose and brought out the finger foods. It’s not often that children get the green light to play with what is on their plates. Whether it be dunking sugared marshmallows into a fancy mug of cocoa or jousting with fruit skewers, a few table rules can absolutely be put aside in the name of fun on this special occasion. Besides, there’s no rule prohibiting the adults from indulging in the merriment themselves. Residual glitter might linger until spring, but the hope is that the joy of the event will, too.

Seasonal Blues Be Gone

While little hands reached for the dessert trays and colorful balloons, parents happily mingled, chatting about the satisfaction of a fresh day out for the kids. At Square Cafe, this wonderland celebration was a hit for the kids and even more of a success to fulfill a gloomy winter day. Alexis Allen Consulting’s whimsical party brought joy and community.

Fun was had by all, both at the table as well as around Square Café’s hearth.

At Square Cafe, visitors can indulge in fan-favorite offerings like its french toast, crepes, savory bowls, scrambles and more. The Cafe frequents a long line of weekend brunchers eager for a table within its colorful walls. Square Cafe’s food showcases the talent of its culinary team for the loyal eaters (and first-time visitors) who join them to celebrate good food and gathering.

Host your next gathering on-site with the skilled and fun-endorsing team at Square Café or at home in the comfort of your own space with the magic of Alexis Allen Consulting. Venue aside, pick a theme and she will bring it to life. There are no limits to your imagination.

Square Café chose food just right for little fingers and tuned perfectly to young tastebuds. Mosaic Linens chose a jazzy stripe to keep the energy bright.

Event Planning: Alexis Allen Consulting
Food and Venue:Square Café
Linens: Party Mosaic Linens
Stationery: Loree Mayer Design
Cakes: Bella Christie’s Sweet Boutique

Story by Margaret Heltzel
Photography by Laura Petrilla

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Chilled Popcorn Balls

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staff-author

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August 20, 2025

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Chilled popcorn balls dessert arranged on a plate for a sweet treat — Try a kid-friendly popcorn ball recipe.

Every kid pines away for fun and friendly snacks…while parents long for something that’s vaguely healthy. These popcorn balls feature healthy ingredients your kids are sure to love. This recipe makes a great afternoon activity for the littles to make and eat, where teaching new flavor mixtures and food skills in the kitchen are a win-win! Using natural honey and sunflower butter as binders does take a little extra work to pack the balls, but that’s a perfect excuse for kids to get their hands sticky and indulge in something new. Each recipe makes about 18 popcorn balls.

What Makes Them So Special?

With so many medleys of popcorn via flavor, packaging and presentation, popcorn balls are a palatable and fun snack for everyone. The natural honey and sunflower butter creates an allergen-aware and inclusive cooking space for your kids and their little friends. This recipe can act as a fun sleepover host’s activity or even a kids birthday party treat. Leave your popcorn balls simple, or dress them up with endless toppings! Holidays make this recipe a convenient reason to use festive props or colors to customize.

These popcorn balls are so easy to share. With their satisfying crunch and folded-in sweetness, popcorn balls are memorable and quick to make with your pantry staples. This treat can be stored in any tupperware or air-tight baggy of your choice and will last for the whole family to enjoy for up to 5-6 days. Try each of our unique recipe combinations!

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Peanut Butter Chocolate Popcorn Balls

Author: Elaine Zedack

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Ingredients

Scale

1/3 cup popcorn kernels or 9 cups popped popcorn
1/3 cup Huckle Bee Farms Plain Wildflower Raw Unfiltered Honey
3 tbsp natural organic sunflower butter or creamy peanut butter
1 pinch fine sea salt
2/3 cup dark chocolate chips, divided in halves
¼ cup dark chocolate chips, for topping
1 tbsp extra-virgin organic coconut oil, for topping

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Instructions

Pop kernels in a stovetop or microwavable air popper; you can bypass the popping completely and buy pre-popped corn, too.
Combine honey, sunflower or peanut butter, sea salt, and 1/3 cup of chocolate chips into a small saucepan and whisk on medium-low heat until ingredients are well combined and bubbling (or microwave in 30 second intervals and stir until melted).
Remove from the heat and slowly pour over the popcorn. Stir gently until popcorn is well-coated. Fold in the remaining 1/3 cup of chocolate chips.
Place bowl in the refrigerator for 3-5 minutes.
Using an ice cream scooper, form the mixture into balls. Once the scoop forms the initial ball, pass them along to the kids to firmly shape before placing them onto wax paper-lined baking sheets.
Combine dark chocolate chips for topping and coconut oil in a bowl and microwave, stopping every 15 seconds to stir mixture until melted. Allow kids to carefully splatter dark chocolate over the balls.
Place baking sheets back into the refrigerator for a minimum of 30 minutes. After this, either serve them or place them into an airtight container and store in refrigerator until ready to eat.

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Trail Mix Popcorn Balls

Author: Elaine Zedack

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Ingredients

Scale

1/3 cup popcorn kernels or 9 cups popped popcorn
1/3 cup Country Barn Honey
3 tbsp extra-virgin organic coconut oil
3 tbsp natural organic sunflower butter
1/2 cup dark chocolate chips, divided in halves
1/4 cup chopped almonds
1/4 cup chopped cashews
1/4 cup chopped dried cherries
River Road Hand Dyed “Right As Rainbow” Sprinkles, for topping

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Instructions

Pop kernels in a stovetop or microwavable air popper; you can bypass the popping completely and buy pre-popped corn, too.
Combine honey, coconut oil, sunflower butter, and ¼ cup chocolate chips into a saucepan and whisk on medium-low heat until ingredients are well combined and bubbling.
Remove from the heat and slowly pour over the popcorn. Stir gently until popcorn is well-coated. Fold in chopped nuts, dried cherries, and remaining ¼ cup chocolate chips.
Place bowl in the refrigerator for 3-5 minutes.
Using an ice cream scooper, form the mixture into balls. Once the scoop forms the initial ball, pass them along to the kids to firmly shape before placing them onto wax paper-lined baking sheets.
Allow kids to sprinkle top of balls with River Road Hand Dyed “Right As Rainbow” Sprinkles for that classic trail mix pop of color.
Place baking sheets back into the refrigerator for a minimum of 30 minutes. After this, either serve them or place them into an airtight container and store in refrigerator until ready to eat.

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Pepita Popcorn Balls

Author: Elaine Zedack

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Ingredients

Scale

1/3 cup popcorn kernels or 9 cups popped popcorn
1/3 cup Triple Bee Farms Clover Honey
2 tbsp extra-virgin organic coconut oil
½ tsp Penzeys Vietnamese Ground Cinnamon
3 tbsp natural organic sunflower butter
1/2 cup white chocolate chips, divided into halves
1 tsp Penzeys Mexican Vanilla Extract
1/2 cup pepitas, toasted and roughly ground, divided into halves
¼ cup white chocolate chips, for topping
1 tbsp extra-virgin organic coconut oil, for topping

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Instructions

Pop kernels in a stovetop or microwavable air popper; you can bypass the popping completely and buy pre-popped corn, too.
Combine honey, coconut oil, ground cinnamon, sunflower butter, ¼ cup of chocolate chips, and vanilla extract into a saucepan and whisk on medium-low heat until ingredients are well combined and bubbling.
Remove from the heat and slowly pour over the popcorn. Stir gently until popcorn is well-coated. Fold in ¼ cup ground pepitas and ¼ cup white chocolate chips.
Place bowl in the refrigerator for 3-5 minutes.
Using an ice cream scooper, form the mixture into balls. Once the scoop forms the initial ball, pass them along to the kids to firmly shape before placing them onto wax paper-lined baking sheets. Sprinkle each ball with some ground pepitas.
Combine white chocolate chips and coconut oil in a bowl and microwave, stopping every 15 seconds to stir mixture until melted. Allow kids to carefully splatter white chocolate over balls. Dust with a little cinnamon to finish.
Place baking sheets back into the refrigerator for a minimum of 30 minutes. After this, either serve them or place them into an airtight container and store in refrigerator until ready to eat.

Note: If the popcorn balls aren’t holding shape, wet hands with cold water when forming them.

Story and Recpie Elaine Zedack
Photography by Dave Bryce

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Artichoke Puff Pastry Appetizer

By

Star Laliberte

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August 20, 2025

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A flat lay photo of several slices of a savory artichoke puff pastry tart, topped with sun-dried tomatoes, feta cheese, and parsley. — Puff pastry with artichokes, fresh tomatoes, and feta, paired with your favorite Rosé, is a recipe for a summer party.

Puff pastry has that light and flaky texture perfect for an appetizer base: not too heavy and oh so satisfying. Chef Selina’s selection of toppings for this recipe are a beautiful balance of sweet and briny flavors. We’re dreaming of spending warm summer evenings outside, chilled Rosé, and this Artichoke Puff Pastry Appetizer.

How to Get the Best Results from Store-Bought Puff Pastry

Thaw slowly in the fridge: Ideally, leave the pastry in its box overnight in the refrigerator.

Keep it cold: Puff pastry works best when cold. If it warms up while you’re working, firm it up in the refrigerator for ten minutes.

Work quickly: Butter layers in puff pastry soften fast!

Flour lightly: Dust your work surface and rolling pin with just enough flour to prevent sticking, but avoid excess flour because it can make the pastry tough.

Don’t over-roll: If you need to thin or shape the pastry, roll gently in one direction. Pressing too hard or rolling repeatedly can crush the layers.

Use sharp tools: Cut with a sharp knife or pastry cutter so that edges puff properly.

Chill before baking: After shaping or filling, let your pastry rest in the fridge for 15–20 minutes. This helps prevent shrinking and encourages better lift.

Egg wash for shine: Brush with beaten egg or a mixture of egg and milk for a golden, glossy finish.

Preheat the oven: Bake at the temperature stated on the package. A hot oven is essential!

Artichoke Puff Pastry Appetizer Recipe

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Artichoke Puff Pastry Appetizer

Author: Selina Progar

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Ingredients

Scale

1 recipe or 1 pack puff pastry
1 large jar (33 oz) artichokes
4 each sun-dried tomatoes
15 each halved cherry tomatoes
1 bunch of fresh parsley
2 tsp salt
1 tsp pepper
6–8 oz feta in brine
2–3 oz Liokareas Basil Olive Oil
Egg yolk, 2 each (for the egg wash)
Whole egg, 1 each (for the egg wash)

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Instructions

Make the egg wash by combining the egg yolks and whole egg, whisking and straining it. Use a pastry brush.
Mise en Place all your ingredients into separate containers. Drain the artichokes and cut in half, cut the cherry tomatoes in half, julienne the sun dried tomatoes, chop the parsley and drain and crumble the feta.
You can use a standard puff pastry recipe or you can purchase puff pastry from the freezer section of your local grocery store.
Thaw the puff pastry in the fridge overnight.
Unroll the two pieces and set one of the pieces on a cutting board, and one of the pieces on a parchment lined baking sheet.
Preheat the oven to 350 degrees.
Brush the piece of puff pastry on the baking sheet with the prepared egg wash.
With the puff pastry on the cutting board cut 4 – ½ inch strips. Take those strips and lay them on the egg washed puff, all the way to the edge and trim the corners. Egg wash the top of the strips.
Layer the artichokes in a nice design flush inside the bars, then lay the cherry tomatoes in the spaces of the artichokes, crumble the feta over the entire piece. Sprinkle with salt and pepper and drizzle with olive oil.
Bake at 350 degrees for 30 minutes or until evenly gold brown

Recipe by Selina Progar
Story by Star Laliberte
Styling by Keith Recker
Photography by Dave Bryce

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Smoked Maple and Scotch Old Fashioned

By

Abdul Rafay

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August 20, 2025

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A Smoked Maple and Scotch Old Fashioned cocktail in a rocks glass, garnished with grilled peaches and fresh herbs, with a bottle of Scotch in the background. — A sweet and smoky cocktail perfect for sipping by the bonfire.

In a world where the clock never stops ticking, Marlene van Nelson is the unstoppable force behind Trellis Legal, a small Lawrenceville law firm with many personalities and a heart for small businesses. Her background in agricultural science and her legal work within the farming community have strengthened her ties to ethical meat purveyors like Fallen Aspen Farms. Additionally, these connections have fueled her passion for smoking meats on “Tootsie,” her Weber Smokey Mountain smoker.

Smoked Maple and Scotch Old Fashioned Recipe

Marlene shares her insights and tips on Instagram under the handle @good.meats, and fortunately for me, she often shares her smoked creations at our gatherings. We both love a good theme, so after enjoying several smoked recipes, the idea for an entirely smoked and grilled menu emerged. The Up in the Smoke menu took shape, with each member of our friend group finding a unique way to contribute.

Our location was Hallowed Ground Homestead, Chris Kosin and Josh Koshar’s robust urban homestead across from the Allegheny Cemetery. Brimming with life, the garden contributed more than just a picturesque backdrop. Josh grew and picked the flowers and herbs for the table and cocktails. Meanwhile, the garden’s bounty also made its way to the table in the form of an heirloom tomato platter and an artful salad.

Behind trellises and vines, Chris repeatedly asked, “Do you want this from the garden?” (It was a food stylist’s dream!) Meanwhile, Andrew and Dylan mixed up the smoky mezcal welcome drinks, then kept the libations flowing. For my contribution, I baked a peach and blueberry cobbler with Scotch, which Marlene warmed on Tootsie to infuse it with that coveted smoky flavor.

Fittingly, the night ended with sipping Smoked Maple and Scotch Old Fashioned around the fire pit. The truest sign of a successful night is waking up the next morning and relishing the aroma of smoke still lingering on your clothes. Summer doesn’t get any better than that.

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Smoked Maple and Scotch Old Fashioned

Author: Quelcy Kogel

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Ingredients

Scale

2 ounces Scotch
1 tsp smoked maple syrup
Dash of Angostura bitters
Grilled peach halves
Fresh herbs such as mint, sage, or rosemary

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Instructions

Mix the Scotch, smoked maple syrup, and bitters in an old-fashioned glass until the syrup is dissolved.
Add a single large ice cube, then garnish with grilled peach halves and garden herbs.

Recipe, Styling and Story by Quelcy Kogel
Photography by Matt Dayak

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Spice Up Your Summer Cooking With 9 In-season Pepper Recipes

By

Star Laliberte

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August 18, 2025

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Three Italian Beef Sandwiches lay in various directions surrounded by fried peppers.

Looking for fresh ways to spice up your summer cooking this season? Try our 9 in-season, garden-fresh pepper recipes. Peppers roast beautifully, add crunch to salads, bring warmth to sauces, and can transform even the simplest meal into something vibrant and memorable.

Below, we’ve rounded up some of our go-to recipes featuring different varieties of in-season peppers. Each one shows off the unique flavor profile of the pepper it stars—so you can enjoy the full spectrum of sweet, smoky, and spicy all season long.

Pepper Recipes Bursting With Flavor

Pork Chop with Bacon and Pickled Peppers

First, brined to enhance its flavor and tenderness, seared to achieve a perfect caramelized crust, and finished with a sizzling pan sauce, this Pork Chop with Bacon and Pickled Peppers elevates a familiar cut of meat into a remarkable dining experience.

Seafood Stuffed Poblano Peppers

Our Seafood Stuffed Poblano Peppers recipe takes the classic stuffed pepper dish to new heights. Perfect for family gatherings or a cozy dinner, this dish not only satisfies the palate but also elevates the traditional stuffed pepper to an extraordinary culinary delight.

BBQ Beef Ribs with Shishito Peppers and Fingerling Potatoes

A blue plate with BBQ beef ribs covered in shishito peppers as a blue linen sits above the plate and a bowl of shishito peppers sits to the right of the plate.

BBQ Beef Ribs are a best friend of summer barbecues. Tender meat falling off the bone mingles with seasonings and herbs for an unforgettable bite. We pair it with a flavorful caramelized onion purée, blistered shishito peppers, and roasted fingerling potatoes.

Moroccan Spiced Lamb Stuffed Peppers

A colorful and vibrant dish featuring roasted baby sweet peppers stuffed with a flavorful Moroccan-spiced ground lamb mixture, garnished with dollops of creamy coriander yogurt, olive tapenade, and fresh mint leaves.

Lamb is the most common meat in Morocco, usually eaten in a tagine with a wide selection of vegetables. This Moroccan Spiced Lamb recipe was a part of our end-of-summer party to celebrate the last warm evening of the year, but its spices can also be a warming ingredient for the cold months.

Easy Ozette Potatoes Recipe with Corbaci Peppers and Sausage

A plate of ozettes, Corbaci peppers, and sausage on a white background

Elevate your culinary repertoire with this flavorful Ozette Potatoes Recipe with Corbaci Peppers and Sausage. Our easy roasted ozette recipe is a must-try for anyone eager to explore new and exciting ingredients.

Simple Sausage and Peppers

An aerial view of a sheet pan filled with Sausage and red, orange, and yellow peppers.

This Simple Sausage and Peppers recipe is inspired by author and chef Melissa Clark’s wonderful book, Dinner: Changing the Game: A Cookbook. Fresh ingredients. Loads of flavor. One pan. From oven to plate… simply delicious!

Romaine Arugula and Lentil Salad with Confit Tomatoes & Peppers

Our Romaine Arugula and Lentil Salad features confit tomatoes and roasted peppers. This vibrant dish’s earthy flavors of olive oil-roasted peppers and tomatoes beautifully complement the fresh greens and hearty lentils, all tossed in a tangy balsamic dressing. So substantial and satisfying, this salad makes for a perfect dinner option that will leave you forgetting you’re eating salad.

Italian Beef Sandwich with Homemade Fried Peppers

Finally, this delicious beef sandwich is a year-round favorite, guaranteed to satisfy any appetite! Whether you’re packing a picnic to enjoy at the park or hosting a casual weekend gathering on the patio, these sandwiches are an excellent alternative to traditional hamburgers. Simply assemble a few sandwiches, wrap them individually in foil to keep them warm, and pair them with your favorite beer for a delightful cold-weather picnic.

Carrot, Bell Pepper and Coconut Milk Soup

Creamy, refreshing, and Thai-inspired this Carrot, Bell Pepper and Coconut Milk Soup is a vibrant soup recipe that harmonizes sweet carrots and bell peppers with tangy lime juice and apple cider vinegar, while ginger brings a lively kick. Serve it chilled or gently warmed—it never disappoints.

Story by Star Laliberte

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Roasted Beets

By

Jordan Snowden

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August 18, 2025

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An aerial shot of a dark blue plate holding a serving of roasted beets

When the air turns crisp and leaves begin to crunch underfoot, the table craves something earthy, warm, and grounding. Roasted beets are fall in their purest form: sweet, jewel-toned roots that soften and deepen as they slow-roast, capturing the essence of the season’s golden light. Here, they meet tangy chèvre, a drizzle of syrupy balsamic reduction, and a scattering of Marcona almonds for crunch. A touch of lemon zest and fresh parsley keep the dish lively, brightening the richness with just the right lift. Rustic and elegant—equally at home at a weeknight supper or a holiday table, celebrating the abundance and warmth of autumn.

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Roasted Beets

Author: Philip Call

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Description

Roasted beets are fall in their purest form.

Ingredients

Scale

5–6 medium golden beets
12 oz fresh chèvre goat cheese (Goat Rodeo)
2 cups balsamic vinegar
Extra-virgin olive oil
Lemon zest
Marcona almonds
Parsley

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Instructions

Wrap beets in foil. Roast in a 300 degree oven for 1–2 hours or until a toothpick can be inserted and removed easily. Allow to cool.
Reduce balsamic by 3/4. Let cool.
Spread 3 oz of fresh chèvre on a plate. Arrange sliced beets on top. Season.
Garnish with reduced balsamic, olive oil, lemon zest, and parsley.

Recipe by Philip Call, Jillian’s Restaurant
Styling by Keith Recker
Photography by Dave Bryce

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Try more wonderful fall farm-to-table recipes from Chef Philip Call:

Gnocchi with Braised Oxtail and Collard Greens

Rainbow Trout with Fennel and Mushrooms

Chicken Marsala

Pork Chop with Bacon and Pickled Peppers

Beef Shank with Confit Garlic and Polenta

Pork Chop with Bacon and Pickled Peppers

By

Jordan Snowden

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August 18, 2025

0

Brined, seared and finished with a sizzling pan sauce, this Pork Chop with Bacon and Pickled Peppers recipe transforms a familiar cut into something extraordinary. The overnight brine infuses the chop with flavor and tenderness, while a quick sear in rich tallow or duck fat creates a golden crust. Smoky bacon, confit garlic, and tangy pickled peppers come together in the pan to make a sauce that’s rustic yet elegant; an irresistible mix of salty, sweet, and spicy. It’s the kind of restaurant-worthy pork chop recipe that feels celebratory but approachable, equally suited to a weeknight indulgence or a dinner party centerpiece.

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Pork Chop with Bacon and Pickled Peppers

Author: Philip Call
Yield: 1 Pork Chop 1x

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Description

Brined, seared, and finished with a sizzling pan sauce.

Ingredients

Scale

1 lb pork chop (rib or short loin) (Serenity Hill Farms)
4 oz bacon
5 or 6 pickled peppers (see below)
10 cloves confit garlic
1 gal water
1 cup kosher salt
1 cup dark brown sugar
1 bulb garlic
¼ cup mustard seed
2–3 fresh bay leaves

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Instructions

Combine water, salt, sugar, bay leaves, mustard seed, and garlic until dissolved. Place your pork chop in and refrigerate for 12 hours.
Remove pork chop from brine, and air-dry uncovered in refrigerator for 12 hours.
Sear the pork chop in tallow or duck fat in a frying pan until one side is browned to your liking. Flip it in the pan and transfer to a 450 degree oven for 10–15 minutes until medium (135 degrees). Remove from pan to a resting rack, rest for 5 minutes.
In the hot pan add bacon, garlic, and pickled peppers. Add red pepper flakes and baby peppers to taste. Cook until bacon develops a good sear. Pour the contents of the pan over the pork chop on a plate.

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Pickled Peppers

Author: Philip Call
Yield: 5 lbs 1x

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Ingredients

Scale

5 lb mini bell peppers (Coldco Farm)
½ gallon white distilled vinegar
1 ¼ cups white sugar
¼ cup + 2 tsp kosher salt
½ cup red pepper flakes
¼ cup mustard seed

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Instructions

Cut tops off of peppers (save for stock).
Add all ingredients except peppers to a pot and bring to a boil.
Pour hot liquid over peppers; cover tightly
Let cool to room temperature, then refrigerate.

Recipe by Philip Call, Jillian’s Restaurant
Styling by Keith Recker
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Try more wonderful fall farm-to-table recipes from Chef Philip Call:

Gnocchi with Braised Oxtail and Collard Greens

Rainbow Trout with Fennel and Mushrooms

Chicken Marsala

Beef Shank with Confit Garlic and Polenta

Roasted Beets

Beef Shank with Confit Garlic and Polenta

By

Jordan Snowden

-

August 18, 2025

0

An above shot of a green plate with high edges, holding Beef Shank with Confit Garlic and Polenta

There’s a certain romance to dishes that ask you to slow down, and braised beef shanks are just that. Hours in the oven transform a humble cut into something luxurious, the meat giving way to the touch of a fork and bathed in a sauce of red wine, demi-glace, and sweet root vegetables. Creamy polenta, enriched with chèvre and Reggiano, forms a velvety bed for the braise. While roasted carrots and parsnips glazed with honey add brightness and a touch of earthiness. Confit garlic weaves through it all with its soft, caramelized depth, turning what could be a heavy winter dish into one layered with nuance and warmth. Beef Shank with Confit Garlic and Polenta is a meal that feels celebratory but deeply grounding. The kind of cooking that makes a table feel abundant, generous, and worth gathering around.

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Beef Shank with Confit Garlic and Polenta

Author: Philip Call

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Description

It’s a meal that feels celebratory but deeply grounding.

Ingredients

Scale

Confit Garlic

12 cloves garlic
Olive oil (enough to cover garlic)

Beef Shanks

2 beef shanks from Pasture Perfect Beef
1 ½ liters dry red wine
1 qt demi-glace (homemade or store bought, see below)
3 large onions
4–5 carrots from Haffey Family Farm
1 stalk celery
1 bulb garlic
Rosemary, thyme, bay leaf, peppercorn sachet

Polenta

1½  cups coarse cornmeal
2 cups water
1 cup heavy cream
4 oz chèvre
4 oz Reggiano
2 oz butter

Roasted Carrots & Parsnips

1 lb each carrots and parsnips (Haffey Family Farm)

Demi-Glace – Glace de Viande

50 lb beef bones (Pasture Perfect Farm)
10 lb onions
5 lb carrots
5 lb celery (Haffey Family Farms)
3 bulbs garlic
Rosemary, thyme, bay leaf, peppercorn sachet
Vegetable trimmings – e.g., mushroom stems, asparagus ends, fennel tops, broccolini leaves, etc.
15–20 lb chicken feet (Farm 57)

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Instructions

Confit Garlic

Simmer on low for 2–2½ hours
Let cool and store in oil.
Once you’ve used the garlic cloves, be sure to use the oil to sauté things, make dressing, hummus, etc.

Beef Shanks

Reduce wine in a stock pot by half. Add demi-glace. Bring to a simmer, season.
Place shanks in a Dutch oven, add diced vegetables and sachet.
Pour liquid over tails and vegetables. Add 1–2 cups water — enough to almost cover shanks.
Braise in a 275 degree oven until pull-off-the-bone tender (4–5 hours).
Strain braising liquid through a chinois into a pot, reduce to thicken.

Polenta

Bring water to a boil, slowly add cornmeal while whisking; reduce heat to low and stir with a wooden spoon for 20 minutes.
Add cream and cheeses, continue to stir until incorporated.
Finish with butter. Season with salt and pepper, serve as soon as possible.

Roasted Carrots & Parsnips

Toss in 2 tbps olive oil
Roast in 480 degree oven to desired doneness.
Season to taste, glaze with honey (Highland Honeybees) 2 minutes before removing from oven.

Demi-Glace – Glace de Viande

Place beef bones in a stock pot, cover with water, bring to a simmer and leave there for 18 hours.
Remove from heat, strain into a new pot leaving the bones in the original pot. Recover the bones with water, simmer for 18 hours.
Add the herbs, vegetables, and trimmings to the beef stock and simmer for 6 hours. After which, strain the vegetables from the stock and continue to reduce.
After the second wash has simmered for 18 hours, strain and discard the beef bones. Then combine the second wash with the beef stock. Add the chicken feet and simmer for 6-8 hours to reduce and thicken. Strain through a chinois and discard the chicken feet.

Recipe by Philip Call, Jillian’s Restaurant
Styling by Keith Recker
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Try more wonderful fall farm-to-table recipes from Chef Philip Call:

Gnocchi with Braised Oxtail and Collard Greens

Rainbow Trout with Fennel and Mushrooms

Chicken Marsala

Pork Chop with Bacon and Pickled Peppers

Roasted Beets

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