• In a saucepan, melt the unsalted butter over low heat.
• In a blender, pulse the large egg yolks and 1 to 2 tbsp. lemon juice until smooth.
• With the blender running, slowly pour in the warm melted butter, leaving the white milk solids in the pan.
• Blend until the mixture is silky, which usually takes about 2 minutes.
• Season the hollandaise sauce with salt, pepper, and additional lemon juice to taste.
• Spoon the hollandaise sauce over poached eggs set atop crisped slices of Canadian bacon on toasted English muffins.

Step 1: Toasting Walnuts and Cooking Onions

• Heat olive oil in a large skillet over medium heat.
• Add walnuts, chopped red onion, and garlic salt to the skillet.
• Cook until the walnuts are toasted, and the onion is softened.

Step 2: Adding Tomatoes, Zucchini, Chicken, and Parmesan

• Stir in halved cherry tomatoes and cook until they are barely softened, stirring frequently.
• Add fresh zucchini spirals and cook until the zucchini is tender.
• Stir in diced or shredded cooked chicken and shredded Parmesan cheese.
• Season the mixture with freshly ground black pepper.

Step 3: Storing

• To store, let the mixture cool, then pack it into two airtight containers.
• Chill until ready to reheat.

Step 4: Reheating

• To reheat, place the desired portion in a microwave-safe bowl.
• Cover lightly and microwave on high for 1 minute or cook in a medium skillet set over medium heat until heated through.
• Serve warm and enjoy your delicious Warm Parmesan Zucchini Noodles with Chicken, Tomatoes, and Walnuts!

Step 1: Preparing the Crust

• Preheat the oven to 400°F.
• Unroll the pie crust on a lightly floured surface.
• Brush the crust with melted butter and sprinkle evenly with ground cinnamon.
• Roll up the crust tightly and slice into 1/2-inch rounds, resembling miniature cinnamon rolls.
• Press the rounds evenly into the bottom and sides of a 9-inch pie plate, ensuring there are no spaces between the rolls.

Step 2: Adding the Filling

• Pour the two cans of Lucky Leaf Premium Apple Fruit Filling on top of the prepared crust.
• In a large bowl, combine butter, flour, and brown sugar.
• Form crumbles using a pastry blender.
• Sprinkle the crumbles evenly over the apple filling.

Step 3: Baking

• Bake in the preheated oven until the top and crust are golden brown, and the filling is bubbling (about 40-45 minutes).
• If necessary, cover the top/crust with foil to prevent over-browning.
• Remove from the oven and let it cool.

Step 4: Making the Icing

• In a small bowl, whisk together powdered sugar, vanilla extract, ground cinnamon, and milk to form the icing.
• Drizzle the icing over the cooled pie.

• Position a rack in the bottom third of the oven; preheat to 250°F.
• Line a baking sheet with parchment paper.
• In a small bowl, mix superfine sugar, cornstarch, and ground cardamom.
• Scrape the seeds from the vanilla bean into the bowl and mix well.
• In a large bowl, using an electric mixer on medium speed, beat the egg whites until foamy.
• Gradually add the sugar mixture, 1 tbsp.
• at a time, beating until the meringue is glossy (about 5 minutes).
• Add the chopped pistachios and vinegar; fold until blended.
• Spoon the meringue onto the prepared baking sheet, spreading it into an 8-inch round and creating swirls as you spread.
• Form a shallow well in the center.
• Bake until crisp on the outside but tender on the inside, about 2 hours.
• Let the meringue cool on the baking sheet on a wire rack.
• For the topping, in a medium bowl, toss the fruit with sugar.
• Let it stand until the fruit releases juices, about 20 minutes.
• In a large bowl, using an electric mixer, beat the cream until firm peaks form.
• Fold in the crème fraîche and lemon zest and juice.
• Transfer the cooled meringue to a platter.
• Fill the center with the whipped cream.
• Top with the fruit.

• Using a knife, cut the peel and white pith from the grapefruits.
• Working over a small bowl, cut between the membranes to release the segments into the bowl.
• Squeeze the membranes to release any juice.
• Discard the membranes.
• Pour any juice from the small bowl into a large bowl.
• Whisk in the olive oil; season with salt and pepper.
• Toss with the sliced fennel, celery root (if using), parsley, and shallots.
• Top with the grapefruit segments and fennel fronds; season.

• In a blender, puree the parsley leaves and stems, lemon zest and juice, and eggs until only specks of parsley remain.
• Pour into a bowl.
• Add milk to the blender, swirl it around to incorporate any remaining parsley puree.
• Mix the flour into the parsley puree, then mix in the milk.
• Season the batter with 1/2 tsp.
• salt and 1/4 tsp.
• pepper.
• Let it stand at room temperature for 15 minutes.
• Meanwhile, bring a large pot of water to a boil.
• Prepare a large bowl of ice water.
• Reduce heat under the pot so the water gently simmers.
• Working in 3 batches (about 3/4 cup of batter at a time), hold a colander, or a potato ricer fitted with the disk with the largest holes, over the water and, using a silicone spatula, push the batter through the colander so it falls into the water.
• Cook the spaetzle until they rise to the top, about 2 minutes; using a slotted spoon, transfer to the ice water.
• Repeat with the remaining batter.
• When all the spaetzle are cool, drain and transfer to a medium bowl.
• Drizzle with EVOO; toss until coated.
• (The spaetzle can be covered and chilled for up to 3 days.
• )
• In a large skillet, melt the butter with the olive oil over medium-high heat.
• Add the mushroom; cook, stirring often, until browned, about 5 minutes.
• Add the garlic; cook, stirring often, until aromatic, about 1 minute more.
• Add the spaetzle; cook, stirring often, until lightly browned, about 8 minutes.
• Top with chopped parsley and cheese.

• In a small skillet, heat olive oil over high heat.
• When it shimmers, add chopped almonds and whole pepitas; cook, stirring often, until beginning to brown (1 to 2 minutes).
• Add sesame seeds; stir until golden (about 1 minute).
• Remove from heat.
• Carefully add the lemon juice (it will sputter).
• When the nuts and seeds turn very deep brown and stop sputtering, scrape them into a small bowl; let cool.
• In a food processor, puree the feta, yogurt, and crème fraîche.
• Transfer the mixture to a bowl.
• Stir in the cooled nuts, seeds, and 1 tbsp.
• each of dill, mint, and onion.
• Garnish with more herbs and onion; season with salt and pepper.

• In a blender, puree the lemon, sugar, and 1/2 cup water.
• Strain the syrup into a small bowl using a fine-mesh strainer, pressing on the solids.
• You should have about 6 oz.
• of syrup.
• In a jar, mix the syrup, gin, ginger liqueur, and Campari.
• Cover and chill.
• Working in batches, shake the cocktail in a shaker filled with ice.
• Strain the mixture into coupe glasses.

• Bring a large pot of water to a boil for the pasta.
• In a large deep skillet with a lid, heat olive oil over medium to medium-high heat.
• Add anchovies.
• Cover the skillet and swirl until the anchovies begin to break down, about 2 minutes.
• Uncover the skillet and mash the anchovies until they melt into the oil.
• Add spring onions, olives, capers, garlic, lemon zest, and chili paste.
• Cook, stirring often, until the spring onions wilt (1 to 2 minutes).
• Pour in the vermouth and cook, stirring often, until the liquid is absorbed (about 3 minutes).
• Add cherry tomatoes.
• Cover and cook, shaking the skillet often, until the tomatoes slump (7 to 8 minutes).
• Stir in torn basil leaves.
• Salt the boiling water and add the pasta.
• Cook until 1 minute shy of the package directions.
• Scoop out about half a cup of the starchy cooking water, then drain the pasta.
• Toss the pasta and half the chopped herbs with the sauce; add the cooking water as needed if the pasta is dry.
• Season with salt and pepper.