AUGUST

Lemon Cream Cheese Pie

 

Ingredients

1 ½ cups graham cracker crumbs

6 tbsp unsalted butter, melted

½ cup granulated sugar, divided

8 oz cream cheese, softened

1 can (14 oz) sweetened condensed milk

½ cup lemon juice (freshly squeezed for best flavor)

1 tsp vanilla extract

Whipped cream (for topping, optional)

Lemon zest (for garnish, optional)

 

Instructions

1. Make the crust: In a bowl, mix graham cracker crumbs, melted butter, and ¼ cup sugar. Press firmly into the bottom of a 9-inch pie dish.

Chill in the refrigerator while you prepare the filling.

2. Make the filling: n a large bowl, beat softened cream cheese until smooth.             

Add condensed milk, lemon juice, vanilla, and the remaining ¼ cup sugar.

Mix until creamy and well combined.

3. Assemble: Pour filling over the crust and smooth the top. 

Cover and refrigerate for at least 3 hours, or until set.

4. Serve: Top with whipped cream and a sprinkle of lemon zest, if desired.

 

JULY #1

HOMEMADE BOURSIN CHEESE

 

Ingredients

 16 ounces cream cheese room temperature (2 bricks)

8 ounces unsalted butter room temperature (2 sticks)

½ teaspoon kosher salt

½ teaspoon garlic powder

3 tablespoons freshly grated Parmesan cheese

1 teaspoon dried dill weed

½ teaspoon dried marjoram

½ teaspoon dried basil

½ teaspoon dried chives

½ teaspoon freshly ground black pepper

¼ teaspoon dried thyme

1 tablespoon dried parsley

OR SEASON TO TASTE

 

Instructions 

In the bowl of a stand mixer, combine the cream cheese and butter; mix well.

Serve at room temperature, as a dip, or add to some of your favorite savory recipes.

 

This recipe can be cut in half….

​

JULY#2

Million Dollar Roast Beef Tenderloin

Ingredients:
4 to 5 lb beef tenderloin, trimmed, cut into two pieces, and tied
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
4 tbsp salted butter, softened
2 tsp garlic, minced
1 tsp prepared horseradish or Dijon mustard
1 tsp minced rosemary or thyme
Directions:
Tie the tenderloin with butcher’s twine and season generously with salt and pepper.

Let it rest at room temperature for about 2 hours before cooking.
Preheat the oven to 425°F (220°C).
Heat olive oil in a cast-iron skillet over medium-high heat.

Sear the tenderloin on all sides for 3-5 minutes per side, until a golden-brown crust forms.
In a small bowl, mix softened butter, minced garlic, horseradish, and herbs. Spread this mixture evenly over the seared tenderloin.
Insert a probe thermometer into the thickest part of the tenderloin.

Place the skillet in the oven (or transfer to a baking dish) and roast for 20-25 minutes, or until the internal temperature reaches 125°F for medium-rare or your preferred doneness.
Remove from the oven and let the tenderloin rest on a cutting board for 15-20 minutes to allow the juices to redistribute.
Slice into 1-inch pieces and serve warm.
Servings: 8-10

 

JUNE

Mediterranean Asparagus and Olive Salad

Ingredients:
1 bunch fresh asparagus, trimmed
1/2 cup cherry tomatoes, halved
1/3 cup Kalamata olives, sliced
1/4 cup red onion, thinly sliced
1/4 cup crumbled feta cheese
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon dried oregano
Salt and black pepper to taste

Directions:
Bring a pot of salted water to a boil.

Add asparagus and cook for 2–3 minutes until tender-crisp.

Drain and rinse under cold water.
Cut asparagus into bite-sized pieces and place in a large bowl.
Add cherry tomatoes, olives, red onion, and feta cheese.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, oregano, salt,

and black pepper.
Pour the dressing over the salad and toss gently to combine.
Serve chilled or at room temperature.

​

JUNE #2

Golden Crispy Brie Flatbread with Apples,

Cranberries and Balsamic Honey Drizzle

Ingredients:
1 large flatbread or naan bread
6 ounces Brie cheese, sliced
1 small apple, thinly sliced
1/3 cup dried cranberries
2 tablespoons chopped walnuts
1 tablespoon olive oil
2 tablespoons honey
1 tablespoon balsamic glaze
1 teaspoon fresh thyme leaves
Fresh arugula for garnish
Salt and black pepper to taste

Directions:
Preheat oven to 400°F (200°C).
Place the flatbread on a baking sheet and brush lightly with olive oil.
Arrange Brie slices evenly over the flatbread.

Top with apple slices, dried cranberries, and chopped walnuts.
Bake for 10–12 minutes, or until the Brie is melted

and the flatbread edges are crispy and golden.
In a small bowl, mix honey and balsamic glaze together.
Remove the flatbread from the oven and drizzle with the balsamic honey mixture.
Sprinkle with fresh thyme, arugula, salt, and black pepper before slicing and serving.

​

​