Seasonal Recipes Special Edition

As summer slowly transitions into fall, our special edition of seasonal recipes for August and September celebrates the best of both worlds. Delight in the last of the summer heat with Smokey Barbecue Ribs, perfect for those evening cookouts, and savor the robust flavors of Chorizo Stuffed Zucchini, a garden-fresh treat. For a sweet and savory twist, try our Peach and Prosciutto Flatbreads, a simple yet elegant dish that’s sure to impress. For our plant-based friends, the 10 Ingredient Vegan Roasted Eggplant Pasta offers a hearty, flavorful meal that’s easy to whip up. And to top it all off, our Sweet and Spicy Margarita adds a zesty kick to your gatherings, blending the warmth of summer with the spice of the approaching fall.

Smoky Barbecue Ribs

Total Time	Servings
3 Hours	4-6

INGREDIENTS:

• 1 Batch of Smoky All-Purpose Rub:
  • 6 Tbsp chili powder
  • 2 Tbsp ground cumin
  • 1 Tbsp dried oregano
  • 1/2 Tsp ground cinnamon
  • 1 1/2 Tsp kosher salt
  • 1 Tsp smoked paprika
• Racks of Baby Back ribs or 2 Racks of St. Louis Ribs
• Your Choice of Barbecue Sauce for basting and serving

Directions

1. Heat oven to 350°F. Working on rimmed baking sheet, rub spice mix all over ribs. Wrap tightly with foil and bake 45 minutes.
2. Reduce oven temperature to 275°F and continue baking until meat is tender and pulling away from bones, 1 3/4 to 2 1/2 hr. more depending on rib type and size of rack.
3. Heat grill to medium-high. Grill ribs, basting with barbecue sauce and turning occasionally, until sticky and caramelized, 5 to 8 minutes. Transfer to cutting board and cut into pieces. Serve with additional barbecue sauce if desired. 

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Chorizo Stuffed Zucchini

Time	Servings
35 Minutes	4

INGREDIENTS

Filling

• 4 zucchinis
• 3 tsp. oil, divided
• 2 small links fresh chorizo sausage
• 2 scallions, thinly sliced
• 3 oz. Monterey Jack cheese, coarsely grated
• 1/2 c. cilantro, chopped and for garnished
• kosher salt and pepper

Directions

1. Place rimmed baking sheet in oven and heat to 450°F. Cut zucchini in half lengthwise and, using teaspoon, hollow out each zucchini half. Brush cut sides with 1 teaspoon oil, then place, cut sides down, on heated baking sheet. Roast 5 minutes.
2. Meanwhile, heat 2 teaspoons olive oil in large skillet on medium-high. Add sausage and cook, breaking up, until no longer pink, 3 to 4 minutes. Using slotted spoon, transfer to bowl.
3. Add scallions to chorizo and toss to combine.
4. Fold in Monterey Jack cheese and cilantro. Turn zucchini cut sides up and season with 1/4 teaspoon each salt and pepper. Divide chorizo mixture among zucchini halves (about 1/4 cup per half) and roast until zucchini are just tender, 8 to 10 minutes more. Sprinkle with cilantro if desired.

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Peach and Prosciutto Flatbreads

Total Time	Servings
40 minutes	8

INGREDIENTS

• 1 lb. pizza dough
• 3 peaches or nectarines, pitted and cut into 8 wedges
• 1 tsp. olive oil
• Kosher salt and pepper
• 2 Tbsp fresh lemon juice
• 2 tsp chopped tarragon
• 3 oz. Gruyere cheese, grated
• 2 c. baby arugula
• 4 oz. thinly sliced prosciutto

Directions

1. Heat grill to medium. Divide pizza dough in half and shape each piece into a 5- by 14-inch rectangle. 
2. Toss peaches with oil and 1/4 teaspoon each salt and pepper. Grill dough and peaches until lightly charred, 3 to 5 minutes per side. Transfer peaches to large bowl and pizza dough to cutting board. 
3. Toss peaches with lemon juice, tarragon, and pinch each salt and pepper. Sprinkle Gruyère over dough and grill, covered, until melted, 2 to 3 minutes. 
4. Add arugula to peaches and toss to coat. Top cheesy pizza dough with prosciutto and peach-arugula salad. 

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10 Ingredient Roasted Eggplant Pasta

Total Time	Servings
45 minutes	4

INGREDIENTS

• 1 pound eggplant
• Kosher salt, to taste
• Black pepper
• 2 tablespoons regular olive oil or avocado oil + extra oil for roasting garlic
• 1 small head of garlic
• 8 ounces medium-shaped pasta of choice
• 3 tablespoons extra virgin olive oil
• ½ cup Italian flat-leaf parsley (leaves and tender stems)
• 2 teaspoons fresh thyme leaves
• 1 medium lemon, zested*
• 1 ½ tablespoons lemon juice
• ¼ cup toasted walnuts, roughly chopped
• 2 medium zucchini
• 2-3 tablespoons tahini (optional)

Directions

1. Preheat the oven to 450°F/232°C. Line a rimmed baking sheet with parchment paper or drizzle with some oil to prevent the eggplant from sticking.
2. Prep the eggplant. Using a vegetable peeler, peel the eggplant in alternating strips from top to bottom (you can peel them entirely, but I like the zebra look). Slice the eggplants into 1 ½-inch (~4 cm) thick wedges and add to the baking sheet. Drizzle with the 2 tablespoons regular olive oil or avocado oil, a generous amount of salt, and black pepper to taste. Toss well and arrange the eggplant in a single layer.
3. Prep the garlic. Remove the outer layers of the garlic head and then slice off a thin layer off the top to expose the skin of the cloves. Rub the exposed cloves with a bit of olive oil. Wrap in aluminum foil to make a packet. Place the packet on the same baking sheet as the eggplant.
4. Roast the eggplant for 25-35 minutes, or until the eggplant is deeply golden brown on the outside yet very soft and tender, tossing halfway through.For skinnier, thin-skinned varieties of eggplant, roast 25 minutes.For larger eggplants roast for 25 minutes at 450°F, then turn the heat down to 400°F and roast for another 10 to 15 minutes.The garlic should also take 25 to 35 minutes to roast (the garlic is done when cloves are very soft and practically oozing out of their skins).
5. Meanwhile, cook the pasta. Bring a pot of generously salted water to boil and cook the pasta according to package directions until al dente, then drain.
6. Meanwhile, make the gremolata. Finely chop the parsley, then chop the thyme leaves and mix together. Using a microplane, zest the lemon directly on top of the herbs and then sprinkle with some sea salt or kosher salt and toss to combine.
7. Meanwhile, make the zucchini ribbons. Using a Y-shaped vegetable peeler, shave the zucchini lengthwise in a downwards motion to get wide vegetable ribbons. Once you get to the core, it will be hard to continue shaving. Save the core for another use, like stir-fries or freeze it for smoothies.
8. Make the roasted garlic dressing. When the garlic is done roasting and is cool enough to handle, squeeze the cloves into a small bowl. Mash with a fork, add in the lemon juice, and season to taste with salt and pepper. Whisk together, and then drizzle in the extra virgin olive oil and whisk until emulsified.
9. Assemble the pasta. Add the hot cooked pasta to a serving bowl and add the zucchini ribbons. Sprinkle with a couple pinches of salt and pepper, then dress with the roasted garlic dressing and toss to combine. Add the roasted eggplant, and toss to combine again. Top the eggplant pasta with the gremolata and toasted walnuts. Transfer to serving bowls and top each bowl with a drizzle of tahini, if desired.

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Sweet and Spicy Margarita

Total Time	Servings
5 minutes of prep	2

INGREDIENTS

• 1 cup ripe strawberries, green tops removed
• 1/2 inch jalapeno pepper
• 2 limes, juiced OR 2 fl oz of lime juice
• 2 tsp of agave nectar
• 4 oz of silver tequila, or a white tequila of your choice
• sparkling water to top

Directions

1. Combine the strawberries and jalapeño pepper in a small blender and blend until smooth. Strain if preferred. Pour the contents of the blender in a shaker.
2. Add the lime juice, agave nectar and tequila and a handful of ice. Secure the lid on the shaker and shake for 30-60 seconds to mix and chill the margarita
3. Strain the juice out and serve over ice with a splash of sparkling water
4. OPTIONALLY if you want a frozen margarita, at Step 2, combine everything (including about 2 fl oz of sparkling water) into a blender till slush like consistency. Pour into glass and garnish.

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