with wild rice, grilled asparagus with lemon dijon sauce

Lemon Dijon Chicken

with parmesan mashed potatoes, red wine demi sauce, grilled baby carrots

Boneless Rib Eye

served over a blend of corn, black bean and white rice, avocado crema sauce

Blackened Salmon

with fresh parmesan and sun-dried tomatoes

Rigatoni a la Vodka

PICKLE LEMONADE

LAVENDER LEMONADE

lychee puree, grapefruit juice, elderflower, lime juice

LYCHEE COOLER

orange juice, maple syrup, lemon juice, soda

MAPLE CITRUS SMASH

RIESLING SPATLESE | NIERSTEINER HIPPING, GERMANY

K VITNERS THE DEAL

TWENTY ACRES CABERNET

ZENATO RED BLEND

ALVERDI PINOT GRIGIO

MODELO

MILLER LITE

MICHELOB ULTRA

COORS LIGHT

BUD LIGHT

HEINEKEN

ESPRESSO MARTINI

koval gin, elderflower, grapefruit bitters

GIN OLD FASHIONED

ghost pepper infused tequila, triple sec, dill pickle juice, sour

SPICY PICKLE MARGARITA

jalapeno and peppercorn infused vodka, longbrach bloody mary mix

SPICY BLOODY MARY

SPICED PEAR OLD FASHIONED

red quinoa, avocado, cucumber, red onion, feta, heirloom tomato, basil-lemon sauce

SUMMER QUINOA BOWL

In a medium bowl whisk together 2 tbs olive oil, 3 tbs Dijon mustard, 2 tbsp fresh lemon juice, 1 tsp lemon zest, minced garlic, 1 tbs honey, thyme, 1 tsp salt and 1 tsp black pepper until smooth.

Prepare marinade

Place 4 chicken breasts in a shallow dish or zip-top bag. Pour half of the marinade over the chicken, reserving the other half for basting and sauce. Turn to coat, seal, and refrigerate for 20 minutes to 2 hours (30–60 minutes is ideal).

Marinate chicken

Heat a large skillet or grill pan over medium-high heat. Add 1 tbs olive oil. Remove chicken from marinade and let excess drip off. Cook chicken 5–7 minutes per side (depending on thickness) until golden and internal temperature reaches 165°F (74°C). During the last 2 minutes of cooking, spoon reserved marinade over the chicken and add 1 tbs butter to the pan; baste until butter melts and coats the chicken. Transfer to a plate, tent loosely with foil and rest 5 minutes before serving.

Cook chicken

Rinse 1 cup wild rice blend under cold water in a fine mesh sieve. In a medium saucepan combine rinsed rice, 2.5 cups broth, 1/2 tsp salt and 1 tbs butter or olive oil. Bring to a boil over high heat.

Reduce heat to low, cover, and simmer gently for 35–45 minutes until the grains have burst and are tender. If liquid is absorbed but rice still chewy, add 2–4 tbs hot water and continue cooking. Once tender, remove from heat and let stand covered 10 minutes, then fluff with a fork.

Preheat grill or grill pan to medium-high. Trim woody ends from 1 lb asparagus and toss with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper.

Grill asparagus in a single layer for 2–4 minutes, turning once, until charred in spots and tender-crisp. Remove to a platter.

In a small bowl whisk together 1 tsp Dijon mustard, 1 tsp lemon juice, 1 tsp olive oil, 1/2 tsp honey and the chopped parsley (optional). Taste and adjust seasoning to taste. If you prefer a thinner sauce, whisk in a little water, 1/2 tsp at a time.

Make lemon dijon sauce

Drizzle the lemon Dijon sauce over the grilled asparagus or serve alongside for dipping.

boneless skinless chicken breasts

olive oil

Dijon mustard

fresh lemon juice

lemon zest

garlic cloves (minced)

honey

fresh thyme leaves (or 1/2 tsp dried)

salt

black pepper

butter (optional, for pan finish)

wild rice blend

low-sodium chicken or vegetable broth

butter or olive oil

asparagus spears (trimmed)

Dijon mustard (for sauce)

lemon juice (for sauce)

olive oil (for sauce)

honey (for sauce)

fresh parsley (chopped, optional)

Remove rib eye steaks from refrigerator 30–45 minutes before cooking. Pat dry with paper towels. Rub both sides with 2 tbs olive oil. Season evenly with 2 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp garlic powder.

Bring steaks to room temperature and season

Preheat oven to 400°F (205°C). Heat a large oven-safe skillet (cast iron preferred) over high heat until smoking. Add 1 tbs olive oil if pan is dry. Place steaks in pan without crowding and sear 2–3 minutes per side until deep brown crust forms.

Preheat and sear

Reduce heat to medium-high, add 2 tbs unsalted butter, 4 crushed garlic cloves, and 4 thyme sprigs to the pan. Spoon melted butter over steaks for 30 seconds, then transfer skillet to preheated oven. Roast until internal temperature reaches desired doneness: 120°F for rare, 125–130°F for medium-rare, 135°F for medium (use an instant-read thermometer). This will take about 5–8 minutes depending on thickness.

Finish in oven with butter and aromatics

Remove steaks from oven and transfer to a cutting board. Tent loosely with foil and rest 8–10 minutes so juices redistribute before slicing and serving.

Rest steaks

Place 2 lb cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender when pierced, about 15–18 minutes.

Cook potatoes

While potatoes cook, heat 1 cup whole milk, 1 tbs heavy cream, and 4 tbs unsalted butter in a small saucepan over low heat until warm and butter melted. Do not boil.

Warm dairy

Drain potatoes thoroughly and return to the hot pot off the heat for 1 minute to evaporate excess moisture. Use a potato ricer or masher to break up potatoes. Gradually add the warm milk mixture, mashing until smooth and creamy.

Drain and mash

Stir in 3 tbs finely grated Parmesan cheese, 1 tsp salt, 1/2 tsp freshly ground black pepper, and 2 tbs chopped chives (optional). Taste and adjust seasoning. Keep warm until serving.

Finish with Parmesan and season

Preheat an outdoor grill or indoor grill pan to medium-high (about 400°F). If using an oven instead, preheat to 425°F and use a rimmed baking sheet.

Preheat grill or griddle

In a bowl toss 1 lb baby carrots with 1 tbs olive oil, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Place carrots on the hot grill or grill pan in a single layer and cook 3–4 minutes per side until charred in spots and tender (total 8–12 minutes). If roasting in oven, spread on a baking sheet and roast 18–22 minutes, turning once.

Toss and grill

Transfer carrots to a serving dish, sprinkle with 1 tbs chopped fresh parsley and adjust salt if needed. Keep warm until plating.

Finish

In a medium saucepan or the skillet used for steaks (after removing steaks and resting), add 1 tsp olive oil over medium heat. Add 1 finely minced shallot and sauté until translucent, about 2 minutes. Add 1 tsp tomato paste and cook 30 seconds. Pour in 1 cup dry red wine and bring to a simmer, scraping up any browned bits from the pan. Reduce wine by about half, roughly 6–8 minutes.

Sauté shallot and reduce wine

Add 1 cup beef stock, 1 sprig fresh thyme, and 1 bay leaf. Simmer gently until sauce reduces and slightly thickens, about 8–10 minutes. Remove thyme sprig and bay leaf.

Add stock and aromatics

Lower heat to very low and whisk in 2 tbs cold unsalted butter, one cube at a time, to emulsify and slightly thicken the sauce. Stir in 1/4 tsp salt and 1/8 tsp black pepper to taste. If sauce is too thin, simmer a few more minutes; if too thick, add a splash of beef stock. Keep warm until serving.

Finish with butter and seasoning

If using the skillet with steak fond, deglaze with the red wine as above to capture flavor before reducing and adding stock and butter.

Optional pan sauce step

boneless rib eye steaks

kosher salt

freshly ground black pepper

garlic powder

unsalted butter

fresh thyme sprigs

garlic cloves (crushed)

Yukon Gold or russet potatoes (peeled and cut into 1–1.5 in cubes)

whole milk

heavy cream

finely grated Parmesan cheese

chives (optional, finely chopped)

baby carrots

fresh parsley (chopped)

red wine (dry, e.g., cabernet or merlot)

beef stock (low-sodium)

shallot (finely minced)

unsalted butter (cold, cut into small cubes)

tomato paste

fresh thyme

bay leaf

In a small bowl combine paprika, smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, ground cumin, cayenne, coarse salt, and black pepper. Pat the salmon fillets dry with paper towels. Lightly brush both sides of each fillet with 2 tablespoons olive oil.

Prepare the spice blend and fish

Generously sprinkle the blackening spice mix over the top (and sides, if desired) of each salmon fillet, pressing gently so the spice rub adheres. Let rest 5 minutes at room temperature while you prepare the rice blend.

Apply seasoning

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 2–3 minutes. Add 1 tablespoon oil or butter and swirl to coat. Place fillets seasoned-side down in the skillet (do not overcrowd). Sear 3–4 minutes without moving until a dark crust forms, then flip and cook 2–4 minutes more (depending on thickness) until the salmon registers 125–130°F (51–54°C) for medium-rare to medium, or cook to desired doneness. If using skin-on, start skin-side down and sear longer on that side (4–5 minutes) then finish flesh-side.

Cook the salmon

If desired, add 1 tablespoon butter to the pan and spoon melted butter over the fillets for 30 seconds. Remove salmon to a plate and tent loosely with foil; rest 3–5 minutes before serving.

Finish and rest

Rinse 1 cup rice under cold water until water runs clear. In a medium saucepan combine rinsed rice and 2 cups water or broth. Bring to a boil, reduce to low, cover and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let stand covered 5 minutes.

Cook the rice

While rice cooks, heat 1 tablespoon olive oil in a small skillet over medium heat. Add the finely chopped half onion and sauté 3–4 minutes until softened and translucent. Add 1 cup corn kernels and cook 2–3 minutes until warmed and slightly golden. Stir in the rinsed black beans and heat through for 1–2 minutes. Remove from heat.

Sauté aromatics and combine

Fluff the cooked rice with a fork and transfer to a bowl or leave in the saucepan. Fold in the sautéed onion, corn and black beans. Add chopped cilantro, 1 tablespoon fresh lime juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Keep warm until ready to plate.

Finish the rice blend

In a blender or food processor, combine the ripe avocado (pit and skin removed), 1/2 cup Greek yogurt or sour cream, 1 tablespoon fresh lime juice, 1 clove garlic, 1 tablespoon cilantro (if using), 1/2 teaspoon salt and 1/4 teaspoon black pepper. Pulse to combine, then stream in up to 2 tablespoons water to reach a smooth, pourable consistency. Taste and adjust lime or salt as desired.

Make the crema

Transfer the crema to a small bowl and refrigerate for 10 minutes if not using immediately to let flavors meld and to maintain a bright color.

Chill briefly

Divide the warm corn-black bean-rice blend among 4 plates. Place one blackened salmon fillet on top of each mound of rice. Drizzle 1–2 tablespoons of avocado crema over each fillet and around the plate. Garnish with chopped cilantro and a lime wedge. Serve immediately.

salmon fillets (skin-on or skinless)

paprika

smoked paprika

onion powder

dried oregano

dried thyme

ground cumin

cayenne pepper

coarse salt

butter (optional, for finishing)

long grain white rice (uncooked)

water or low-sodium chicken broth

frozen or fresh corn kernels

canned black beans, rinsed and drained

small onion, finely chopped

fresh cilantro, chopped

lime juice (fresh)

ripe avocado

plain Greek yogurt or sour cream

fresh lime juice

garlic clove

water (to thin)

cilantro leaves (optional)

lime wedges

extra cilantro, chopped

extra olive oil or butter (for skillet)

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 1 lb rigatoni and cook until very al dente, about 1–2 minutes less than package instructions (usually 9–11 minutes). Reserve 1 cup of the pasta cooking water and then drain the pasta. Do not rinse.

Boil water and cook rigatoni

In a large, deep skillet or sauté pan over medium heat, warm 2 tablespoons extra-virgin olive oil and 2 tablespoons unsalted butter until butter is melted and the fat shimmers. Add 1 cup finely diced yellow onion and cook, stirring occasionally, until translucent and beginning to brown at the edges, about 6–8 minutes. Add 4 minced garlic cloves and 1 teaspoon crushed red pepper flakes; cook until fragrant, about 30 seconds.

Sauté aromatics

Stir in 3 oz thinly sliced sun-dried tomatoes and 2 tablespoons tomato paste. Cook, stirring, for 1–2 minutes to caramelize the tomato paste slightly—this deepens the flavor.

Add sun-dried tomatoes and tomato paste

Carefully add 1 cup vodka to the pan (stand back as alcohol can flare). Increase heat to medium-high and simmer for 2–3 minutes to cook off most of the alcohol and reduce slightly.

Deglaze with vodka

Pour in 14 oz crushed tomatoes. Stir to combine, bring to a simmer, then reduce heat to medium-low. Simmer gently for 10–12 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld.

Add crushed tomatoes and simmer

Stir in 1 cup heavy cream, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon sugar (if using). Simmer another 3–4 minutes until the sauce is creamy and slightly reduced. Taste and adjust salt/pepper as needed.

Finish with cream and seasonings

Add the drained rigatoni to the sauce along with up to 1 cup reserved pasta cooking water, adding a few tablespoons at a time until the sauce coats the pasta smoothly. Toss gently over low heat for 1–2 minutes so pasta finishes cooking in the sauce and absorbs flavor. If using, add 1 tablespoon additional unsalted butter now and stir to emulsify for a silkier texture.

Combine pasta and sauce

Remove the pan from heat. Add 1 cup freshly grated Parmesan cheese and toss until melted into the sauce. Stir in 6 basil leaves (chiffonade) and 1 teaspoon extra-virgin olive oil. Adjust consistency with reserved pasta water if needed.

Add cheese and herbs

Portion rigatoni a la vodka onto plates or a serving bowl. Top with extra grated Parmesan and a few torn basil leaves. Serve immediately.

Serve

rigatoni

kosher salt (for pasta water)

reserved pasta cooking water

extra-virgin olive oil

yellow onion, finely diced

garlic cloves, minced

crushed red pepper flakes

sun-dried tomatoes, packed in oil, drained and thinly sliced

vodka

crushed tomatoes (canned, 28 oz)

sugar (optional, to balance acidity)

freshly grated Parmesan cheese, plus extra for serving

unsalted butter (additional, optional for silkier sauce)

fresh basil leaves, thinly sliced (chiffonade)

extra-virgin olive oil (for drizzling)

Combine 1 cup dill pickle brine, 3 tablespoons granulated sugar, and 2 tablespoons water in a small saucepan over low heat. Stir until the sugar fully dissolves (about 2–3 minutes). Do not boil; just warm enough to dissolve sugar and marry flavors. Remove from heat and let cool to room temperature (10–15 minutes). Strain through a fine mesh if there are any solids and reserve.

Make quick pickle syrup

Juice fresh lemons until you have about 3/4 cup (approximately 2 large lemons). In a pitcher, combine the lemon juice and 2 cups cold water. Add the cooled pickle syrup to the pitcher and stir well to combine. Taste and adjust: if you want more tartness, add more lemon juice (by 1 tablespoon increments); for more sweetness, add 1 teaspoon sugar or more pickle syrup.

Lemon Dijon Chicken

Boneless Rib Eye

Blackened Salmon

Rigatoni A La Vodka

Pickle Lemonade

Lavender Lemonade

Lychee Cooler

Maple Citrus Smash

K Vitners The Deal

Twenty Acres Cabernet

Zenato Red Blend

Alverdi Pinot Grigio

Modelo

Miller Lite

Michelob Ultra

Coors Light

Bud Light

Heineken

Espresso Martini

Gin Old Fashioned

Spicy Pickle Margarita

Spicy Bloody Mary

Spiced Pear Old Fashioned

Summer Quinoa Bowl