The perfect grilled combination – delicious brook trout and tender artichokes served with lemon and garlic aioli. Easy to find now at most groceries, these tender, smoky artichoke halves, quickly and beautifully grill along with fresh trout while the aioli sauce comes together in minutes. Once you get a taste of grilled trout, you’ll be hooked and it’s easier than you think. A super-clean cooking grate is a secret to preventing sticking. So remember to heat the grill on high heat, then use a grill brush to clean off any bits of protein or sauce sticking to the bars. Oil the fish well before placing the grate and then brush the fish again with oil just before turning. Grilled Artichokes INGREDIENTS one lemon 4 globe artichokes INSTRUCTIONS Prepare a one-quart bowl of water. Cut the lemon in half, squeeze in the bowl with the water and then add the lemon halves. Using a sharp knife cut off the smaller leaves around the base of the artichoke and cut the stem, so you

Get the grill going and make Dad’s dinner on Father’s Day memorable with a pretzel bun burger topped with cheddar, bacon, spicy mustard, and a side of grilled fingerling potatoes and onions. If you’re feeling adventurous for this special occasion, we include Fresh Chef Experience’s special burger beef combo to create a fantastic grind-your-own recipe to go with an easy-to-make, tasty mustard sauce. Pretzel Bun Burger INGREDIENTS 24 ounce of ground burger, formed into eight thin burger patties, about 3 ounces each (See our fresh grind recipe below) Kosher salt Fresh ground pepper 8 thinly-sliced cheddar cheese slices 8 slices cooked applewood smoked bacon Mustard sauce, recipe below 4 pretzel buns, sliced open INSTRUCTIONS: Heat a grill to hot. Set the burgers out 30 minutes before grilling. Lightly salt and pepper both sides. Add the burgers and cook 3-4 minutes per side. Add the cheese and continue to grill, about one minute before removing. Layer two bu

Cool down after a hot day with this irresistible seasonal dessert. This refreshing and creamy herbaceous gelato pairs exceptionally well with a sweet Blueberry Sauce and Iced Lemon Cookies. Made with basil, it’s a delicious alternative flavor with an incredibly refreshing taste. Our easy blueberry sauce is made with Perfect Purée of Napa Valley’s Spearmint & Lime or Key Lime which can be ordered online direct or through Amazon. Blueberry Sauce INGREDIENTS 1 quart blueberries ½ cup Perfect Purée of Napa Valley’s Spearmint & Lime or Key Lime* 2 tablespoons fresh lemon juice INSTRUCTIONS In a medium saucepan, mix the blueberries with the syrup. Cook over moderate heat until the blueberries begin to burst and collapse about 15 minutes. Remove from the heat. Transfer to a blender and puree; strain through a fine mesh strainer. Stir in the lemon juice, cool to room temperature and refrigerate. Basil Gelato INGREDIENTS 2 cups whole milk 1 cup cream 2

Sour cherries and almonds harmonize perfectly for dessert. We cooked tart cherries in a sweet sauce and added orange and cinnamon to make delicious cold sour cherry soup shooters. Topped with a crème fraîche and cream sauce, we served them with crisp almond flavored macaroon cookies topped with almond slivers. Sour Cherry Soup Shooters INGREDIENTS 3 tablespoons unsalted butter, cut into pieces 3 cups fresh sour cherries, pitted 1/2 cup sugar 1 tablespoons cornstarch 1/2 teaspoon cinnamon 1/4 cup freshly squeezed orange juice 1/4 cup crème fraîche 2 tablespoons cream INSTRUCTIONS Heat butter in a 12-inch nonstick skillet over moderate heat then add fresh cherries and sugar then simmer, stirring, until sugar is dissolved. Continue to simmer until cherries are tender but not falling apart, about 8 minutes. Whisk together 2 tablespoons water and cornstarch to form a thick paste, then stir into simmering cherries and boil, stirring frequently, for 2 minutes.

Charred and juicy, grilled steak is one of summer’s best pleasures. Using  beefy-flavored hanger steak, we grilled, then coated them in a maple and ancho chili glaze to serve alongside grilled asparagus, onions, and a seared corn cake topped with maple glazed peppers. INGREDIENTS Kosher Salt 1 cup polenta or Coarse Cornmeal (We recommend 8 row flint corn) 2 tablespoons grapeseed oil 3 tablespoon Woodford Reserve Bourbon Smoked Chef’s Spice Blend, or other steak rub Olive oil 4 small Spring Onions 12 Asparagus spears 1 Red Pepper, cut into 8ths 1 Yellow Pepper, cut into 8ths ½  cup pure maple syrup 1 teaspoon ancho chili powder 1 tablespoon butter INSTRUCTIONS One hour before you grill, mix the steak rub with 1 tablespoon olive oil to make a paste. Dry the steak with paper towels and rub all over with the paste then let sit at room temperature for one hour. Prepare the corn cakes: In a large saucepan bring 3 cups of water and the salt to a b

An easy appetizer for your next grilling party or summer event, these crostini come together quickly. Use your favorite grilled summer vegetables to go on top of a crunchy toasted baguette with a smooth and cheesy tomato pesto base. To finish, top with a sprinkle of fresh herbs. A tasty way to use leftover vegetables too! INGREDIENTS: 1 loaf French baguette, cut into ¼ in slices on the bias Olive oil Kosher salt 6 ounces cherry tomatoes 2 ounces shredded Italian Blend cheese ½ cup ricotta cheese ¼ cup pine nuts, toasted 1 garlic clove ½ cup fresh basil leaves, plus one tablespoon chiffonade or thin strips, divided 1 tablespoons fresh rosemary, divided 2 cups fresh grilled vegetables (recipe below) or leftover grilled vegetables, finely chopped & reheated INSTRUCTIONS: Preheat the oven to 350 degrees. Place the bread on a sheet tray covered with parchment paper. Brush with olive oil and sprinkle lightly with salt. Bake for 10 minutes or until ligh

June’s delicious fruits of strawberry and rhubarb are combined together to make these tasty little treats. Fresh berries and rhubarb sauce are added to puff pastry shells that are baked to a delicious crunch. Simply add some whipped cream, for the perfect summer two-bite treat. INGREDIENTS 1 cup rhubarb, cut into 1-inch pieces ¼ cup sugar 1 package Pepperidge Farm Puff Pastry Cups 8 strawberries, stems removed, cut into quarters 2 tablespoons sugar Whipped cream INSTRUCTIONS Add the rhubarb, sugar, and 2 tablespoons water to a large saucepan. Cook over medium heat until the rhubarb has softened and broken down to a thick sauce, about 30 minutes. Remove from the heat and cool completely. Prepare the Puff Pastry shells by following the package directions. While still warm, carefully remove the center pieces out of the baked shells. Cool the shells completely. Preheat the oven to 350 degrees. Place the Puff Pastry cups on a baking sheet. Toss the strawberrie

Use the season’s freshest vegetables to make this delicious spaghetti dish. We start by grilling the veggies to add some extra flavor and color. Next, we create a delicious tomato sauce and top everything with fresh herbs and Parmesan cheese. You can use any thickness of spaghetti but we prefer the extra thick to hold up to the vegetables. INGREDIENTS 1 pound ripe small sweet tomatoes, halved ½ pound asparagus, trimmed, tough ends removed 1 small zucchini, trimmed, cut into 1/2-inch rounds 1 baby eggplant, trimmed, cut into 1/2-inch rounds ½ large red bell pepper, stemmed, seeded, quartered ½ large yellow bell pepper, stemmed, seeded, quartered 1 large sweet onion, cut into 1/2-inch slices 1 teaspoon garlic powder ¼ cup extra-virgin olive oil 2 lemons, cut in half 2 large garlic cloves, skins remaining 12 ounces dried thick spaghetti 2 tablespoons chopped fresh basil 1 teaspoon chopped fresh oregano 1/4 cup parmesan cheese INSTRUCTIONS Prep

Quick to prepare, these cookies are a combination of almond flour, butter, confectioner’s sugar, vanilla, and blood orange zest. Sweetened with a bit of blood orange marmalade filling, you’d never know our crunchy picnic cookies are gluten free. If you can’t find blood oranges, just substitute tangerine or orange for the zest and marmalade. Make your dessert the complete Italian indulgence – serve with a Hard Italian Soda by Bravazzi! INGREDIENTS Cookies 2 cups almond flour, quality brands such as Bob’s or King Arthur 6 tablespoons butter, room temperature 6 tablespoons confectioner’s sugar ¼ teaspoon salt 1 teaspoon vanilla extract 1 teaspoon blood orange zest 2 tablespoons plus two teaspoons Blood Orange Marmalade Icing 1 cup confectioner’s sugar 1 tablespoon milk 2 teaspoons light corn syrup ¼ teaspoon almond extract INSTRUCTIONS To Make the Cookies Preheat the oven to 350. Line a baking sheet with parchment paper. Mix all of the ingredie

Our favorite summer dessert with a spicy ginger twist.   This biscuit version is surprisingly simple to make - sweet and cru nchy then topped with sweetened macerated berries and freshly whipped cream. Strawberries With Ginger Shortcakes INSTRUCTIONS 1 quart farm fresh strawberries 2 tablespoons mint simple syrup or sugar 2 ½ cups all-purpose flour (spooned and leveled), plus more for dusting ⅓ cup sugar 
 2 teaspoons freshly ground dried ginger 2 ½ teaspoons baking powder 1 teaspoon salt ½ cup cold butter, cut into small cubes 1 cup cold buttermilk 1 cup plus 2 tablespoons cream 2 tablespoons turbinado sugar 1 cup whipping cream 1 tablespoon sour cream 2 tablespoons powdered sugar ½ teaspoon of vanilla extract INGREDIENTS Slice the larger berries into quarters or halves, keeping the smaller ones whole, and place in a large bowl. Gently toss with the mint syrup or sugar; set aside. Preheat oven to 425˚F. In a food processor, combine fl