Celebrate a Labor Day end of summer dinner, picnic, or party with these fun, boozy homemade chocolate bourbon popsicles. Made with a melted chocolate creamy mixture and Kentucky bourbon, we topped the frozen treats with a drizzle of melted chocolate and some patriotic sprinkles. INGREDIENTS 8 ounces high quality dark chocolate 1 ½   cups whole milk ½ cup cream plus 2 tablespoons, divided ¼ cup sugar 2 tablespoons unsweetened cocoa 1 teaspoon vanilla Pinch kosher salt 2 tablespoons good-quality bourbon 2 teaspoons corn syrup Decorative sprinkles, optional INSTRUCTIONS Break up 6 ounces of the chocolate and put into a high-speed blender. Whisk together the milk, ½ cup cream, sugar, and cocoa. Bring to a light simmer, remove from heat and immediately pour over chocolate in the blender. Add the vanilla, salt, and bourbon and allow to sit for a 3-5 minutes to soften chocolate. Turn the blender on and blend until chocolate mixture is smooth. Let the blender

Create these tasty nachos using up any shredded leftover BBQ meat – chicken, pork, or beef. Just toss the meat with your favorite sweet BBQ sauce and top over tortilla chips. Add lots of cheese, green onions, jalapenos, cherry tomatoes, and fresh grilled or roasted corn off the cob. INGREDIENTS 1 cup grilled chicken, pork or beef ½ cup sweet BBQ sauce (we like Williams Sonoma Sweet Onion Applewood) ½ cup green onions, thinly sliced white and green parts 1 jalapeno, very thinly sliced ½ cup quartered cherry tomatoes ½ cup roasted corn on the cob, removed from cob 4 cups tortilla chips, we like the homemade version at Lucky’s 1 8-ounce package of Mexican Mix shredded cheddar cheese ½ cup sour cream Juice of ½ lime Zest of one lime ¼ cup chopped cilantro leaves INSTRUCTIONS Shred the meat with two forks, add the BBQ sauce and mix thoroughly. Thinly slice the green onions and jalapeno, cut the cherry tomatoes into quarters, and removed the grilled corn

An original 1970’s throwback staple, the dried-onion-soup-package-with-sour-cream dip was a special treat served at sleepovers and parties. Oven-roasting the onions, and stirring in fresh green onions, gives this updated dish a deliciously deep onion flavor. While we dig the ‘70’s vibe eating this dip with potato chips, the platter can also be updated and shared with some seasonal fresh raw vegetables such as cucumber, celery, carrots, radishes, baby peppers, cauliflower and more. In this recipe, you let the oven do all the work; roasting the onions to caramelized sweetness before combining them with the remaining ingredients. INGREDIENTS 6 medium Vidalia onions, Papery parts peeled, cut into ⅛“ rings ¼ cup olive oil kosher salt 2 cups sour cream, divided 2 tablespoons crème fraîche ½ cup mayonnaise 1 tablespoon fresh lemon juice 1 teaspoon Worcestershire sauce dash hot sauce, or more to taste freshly ground black pepper 4 green onions, thinly sliced,

Loaded with farm fresh vegetables, spicy honey chicken thighs, and a delicious creamy lemon sauce, you can’t beat this tasty late summer dinner recipe. If you missed us at the Kentucky State Fair on the Gourmet Garden Food Stage this past Sunday, check out our farm fresh recipe! Cold-smoked Potatoes and Corn INGREDIENTS 1 pound small potatoes 2 ears of corn, shucked and silks removed, broken in half 1-pint small cherry tomatoes INSTRUCTIONS Add the potatoes to a saucepan and cover with water. Turn the burner on medium-high and bring the water to a gentle boil. Reduce heat to medium-low and cover the pan with a lid. Cook the potatoes in gently simmering water until tender, about 15 minutes or until a small knife passes easily through one of the larger potatoes. Drain and dry completely. Fill a large saucepan about ¾ full of water and bring to a boil. Add the ears of corn to the boiling water, cover the pot, turn off the heat, and let the corn cook in hot wat

It’s hard to let go of summer, but these rich, gooey, great-tasting s’mores will ease the pain of sweet campfire memories with no fire or sticks needed. All you need are tasty layers of graham crust, gooey dark chocolate brownie center, and a toasted homemade marshmallow topping. To add that toasty flavor, use a kitchen torch or broiler to “toast” the marshmallow. INGREDIENTS Graham Cracker Crust ¾ cup melted unsalted butter, plus 1 tablespoon for the pan 4 cups graham cracker crumbs ¼ cup sugar ½ teaspoon salt INSTRUCTIONS Preheat oven to 350˚F. Line a 9×9” pan with foil allowing extra foil to hang over the sides for easy removal. Butter the foil. In a large bowl, Stir together the melted butter, graham cracker crumbs, sugar, and salt until well-combined. Press into the bottom of the pan then bake for 8 minutes, remove, and cool slightly while you make the chocolate center. Drop the oven temperature down to 300˚F. Chocolate Center INGREDIENTS ¾ cup

Fresh off the grill, this delicious dish is spicy and cheesy. Seasonal Anaheim peppers are stuffed full of corn, chorizo, and cream cheese, then topped with crispy panko bread crumbs and Mexican cheese before grilling. INGREDIENTS 6 large Anaheim Green Chiles 2 tablespoons olive oil 1 garlic clove, minced ¼ cup panko breadcrumbs 6 ounces Mexican cheese mix, finely shredded ½ pound fresh chorizo  1 tablespoon chopped fresh cilantro 1 green onion, thinly sliced 4 ounces cream cheese, room temperature  ¼ cup fresh corn 1 tablespoons lime juice freshly ground black pepper kosher salt INSTRUCTIONS Prepare an outdoor grill or stove top grill for direct grilling over medium-high heat.  Slice the top ⅓ off the  Anaheim green chiles, remove the seeds and white membrane inside the chilies; set aside. Chop the chili tops into small pieces and set aside. In a large sauté pan, heat 1 tablespoon oil over medium-high heat; add the garlic and breadcrumbs

This combination of fresh tomatoes, mozzarella, and fresh basil is the taste of summer. While our tart is perfectly suited for any tomatoes; it’s even better if you can get farm fresh. For our crust, we prefer frozen Dufour Puff Pastry for its flavor and the size. Thaw your crust in the refrigerator overnight, then unwrap, and slide it right into an 8 x12 tart pan.  Simply fold the over-lapping dough to form a crust. If you don’t have a pan this size you can use any similar size. Simply sprinkle the puff pastry with flour and rolling it out to fit. INGREDIENTS 14 oz box Dufours frozen puff pastry, thawed in the refrigerator 1 large egg, beaten 3/4 cup grated Parmesan cheese 1-1/2 pounds multicolored Heirloom tomatoes, 4-5 medium, cored, thinly sliced and cut in half Kosher Salt 1- 8 ounces whole-milk mozzarella cheese ball, sliced thin and cut in half 2 tablespoons olive oil 1/2 teaspoon garlic powder 1/4 teaspoon Fresh ground pepper
fresh Small basil leaves, or large leaves torn

These three garden beauties are made with fresh kale, oregano & basil, and walnut & parsley. Pesto sauces are perfect for a simple dinner on a hot summer day or a quick snack. You can make the sauce quickly right before your meal or prepare ahead of time and store it in the refrigerator. Before dinner, set your pesto out to come to room temperature while cooking 16 oz. of pasta. Toss the pasta and pesto with 1/4-1/2 cup of the pasta cooking water to create a pasta sauce. Or as a snack, just toast some bread and serve your pesto as a dipping sauce. Below are three lists of ingredients. The instructions appear after the ingredients and are the same for all three. Start by toasting the nuts in the oven – at 350 degrees for 10 minutes. Watch the last couple minutes very carefully so they don’t burn. Follow the same directions for all three pesto sauces listed below the ingredients. INGREDIENTS Spicy Kale Pesto 4 cups chopped kale 3/4 cup olive oil 1 tablespoon re

Seasonal fresh plums make a brilliant contrast to our Ginger Gelato. Made using grated fresh ginger, the ice cream has a clean fresh taste to contrast against the sweet, tart Plums. It’s the perfect way to cool off on a hot day. INGREDIENTS 2 cups whole milk 1 cup heavy cream 2" piece of ginger, peeled, and grated Pinch of salt 4 egg yolks  ¾ cup sugar One recipe of candied plums (below) INSTRUCTIONS In a heavy bottom saucepan, combine the milk, cream, fresh ginger, and salt. Place over medium-low heat and cook, stirring occasionally until bubbles start to form around the edges and the mixture reaches 170 degrees. Remove from the heat, cover, and set aside to infuse the ginger for one hour. Pour the milk/cream mixture through a fine mesh sieve to strain out the ginger pieces, pressing on the ginger to extract all the liquid. Return the strained liquid to the pan and reheat to 170 degrees.  In a bowl, whisk the egg yolks until smooth. Gradually add th

Made with the same process as monkey bread, this pizza is baked to pull apart so you have nice size pieces for dipping in pizza sauce. The pizza sauce is “no-cook” and made with fresh tomatoes, herbs, and garlic in a blender or food processor. You can substitute dry herbs (1 teaspoon for each tablespoon) for fresh, however fresh herbs will provide the most flavorful result. Short on time or you don’t want to make pizza dough? Just use fresh or frozen ready-made pizza dough. INGREDIENTS 1 package dry yeast 1 1/2 teaspoons honey 4 1/2 tablespoons olive oil, divided, plus extra to oil the pan 1 1/2 cups of bread flour, plus extra if needed Kosher salt 1/2 cup shredded mozzarella cheese 1/2 cup shredded monterey jack or provolone 1/2 cup shredded parmesan cheese 2 tablespoon of chopped fresh herbs, any combination of: basil, rosemary, oregano, and basil 1/2 teaspoon powdered garlic 1/4 teaspoon red pepper flakes 1 lb. fresh roma tomatoes, heirloom preferred,

Our peach barbecue sauce is a little sweet, a little smoky, and has a lot of flavor. It’s perfect for Labor Day or a quick late-summer dinner. Easy to make ahead of time, the chicken can be cooked either in the oven, on a barbecue grill, or sous-vide. The final components, sauce and slaw, come together in minutes. INGREDIENTS 4 boneless chicken breasts Kosher salt Fresh ground pepper 1 cup frozen peaches, thawed 24 ounces ketchup ¼ cup of apple cider vinegar ¼ cup dark brown sugar 1 1/2 tablespoons Worcestershire sauce 1 teaspoon onion powder 1 1/2 teaspoons dijon mustard 1 teaspoon liquid smoke 1/2 teaspoon fresh ground black pepper FOR SERVING 4 brioche buns 2 tablespoon softened butter 1 cup vinaigrette-based coleslaw (recipe below) INSTRUCTIONS Salt and pepper both sides of the chicken breasts. Roast in the oven at 350 degrees, on a BBQ grill, or Sous-vide until the internal temperature of the center of the breasts reaches 165 degree