Check back monthly for a recipe from Chef Jean and the team!
Keep scrolling down to see a collection of recipes.
White Pizza with Summer Peaches,
Bacon & Pickled Red Onions
August 2025
“People love to debate whether pineapple belongs on a pizza. Well, how about peaches? We say yes! You’ll love this salty and sweet summer pizza. It makes for a great appetizer that pairs well with a gin and tonic.” – Chef Jean
Ingredients:
For pickled onions:
- 1/2 cup rice wine vinegar
- 1 Tbsp. sugar
- 1/2 tsp. black peppercorns
- 1 cup thinly sliced red onion
For pizza:
- Cornmeal for baking sheet; all-purpose flour for work surface
- 1 lb. store-bought pizza dough, at room temperature
- 1 cup whole-milk ricotta cheese
- Kosher salt and freshly ground black pepper
- 1/2 lb. (about 5 slices) thick-cut bacon, cooked and roughly chopped
- 2 medium pitted peaches, sliced
- 1/3 cup pickled red onions
- 1 Tbsp. pure honey
- 1 1/2 Tbsp. olive oil
- 1/4 cup fresh basil
Instructions:
Make pickled onions:
- Cook vinegar, sugar, and peppercorns in a small saucepan over medium heat until sugar is dissolved, about 1 minute.
- Add red onion, and cook 1 minute. Cool completely.
Make pizza:
- Preheat oven to 475°F.
- Sprinkle a baking sheet with cornmeal or line with parchment paper.
- On a lightly floured work surface, shape pizza dough into a 12″x10″ rectangle and transfer to prepared baking sheet.
- Spread ricotta on dough, leaving a 3/4-inch border all around.
- Season with salt and pepper. Top with bacon, peaches, and 1/3 cup pickled onions. Drizzle with honey and oil.
- Bake until crust is deep golden brown, 15 to 17 minutes. Top with basil. Serve immediately.
Chilled Vichyssoise Soup
July 2025
“This is a French-inspired soup that is a delicious cool entrée for a summer evening. Other vegetables can be added to the soup such as cooked beets or fresh peas for a unique spin.”
– Chef Jean
(Click here for a printable recipe)
Ingredients:
- 4 tablespoons butter
- 6-8 leeks, white part only, cleaned and thinly sliced
- 2 medium potatoes, cut into small cubes
- 2 cups chicken stock
- 2 cups heavy cream
- 4 fresh chives, finely chopped
- 1 pinch nutmeg (optional)
- salt and fresh pepper
This recipe also requires a blender.
Instructions:
- In a large, heavy bottom pot, melt butter over medium-low heat. Add the leeks and sweat for 5 minutes, making sure they do not take on any color.
- Add potatoes and cook for a minute or two, stirring a few times.
- Stir in the chicken broth and bring to a boil.
- Reduce heat to a simmer. Cook on low heat, gently simmering for 30-35 minutes, or until the leeks and potatoes are very soft. Allow to cool for a few minutes.
- Slowly, and in SMALL batches, puree the soup in the blender.
- Whisk in cream and nutmeg if using. If you want to thin soup out, add more broth, if needed.
- Chill soup thoroughly before serving.
- When chilled, season to taste. Garnish with chopped chives.
White Bean and Roasted Red Pepper Salad
June 2025
“A simple and delicious recipe fit for any summer occasion.” – Chef Jean
(Click here for a printable recipe)
Yield: 4 side-dish-sized servings or 2 lunch-sized servings on top of a bed of salad greens
Ingredients:
- 1½ tablespoons olive oil
- 1½ teaspoons apple cider vinegar
- 1 teaspoon honey
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 small clove of garlic, grated or minced
- 1 (16 oz) can cannellini beans, rinsed and drained
- 1 roasted red bell pepper, chopped
- ¼ small red onion, thinly sliced
- 1-2 tablespoons minced fresh herb of choice
- Salad greens as needed
Instructions:
- Whisk together the olive oil, vinegar, honey, mustard, salt, pepper, and garlic in a medium bowl.
- Stir in all remaining ingredients; refrigerate until serving.
Vegetarian Shepherd’s Pie
May 2025
“We recently made these lentils on Good Friday. They were such a big hit with the staff, we didn’t even need the topping!” – Chef Jean
(Click here for a printable recipe)
Ingredients:
Lentil Filling
- 1 tablespoon olive oil
- 3 large yellow onions, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme leaves, roughly chopped
- 2 teaspoons fresh rosemary leaves, roughly chopped
- 3 tablespoons tomato paste
- 1/2 cup dry red wine
- 1 1/2 cups lentils
- 3 3/4 cups vegetable broth
- 2 bay leaves
- 1 1/2 teaspoons sweet or hot paprika
- Dash of kosher salt or sea saltas needed
- Freshly cracked black pepper to taste
Mashed Potato Topping
- 20 ounces Russet potatoes
- 16 ounces cauliflower, cut into large florets
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1 rosemary sprig (optional)
- 4 tablespoons butter (or olive oil)
- 1/2 cup lite coconut milk
- Freshly cracked black pepper to taste
Instructions:
Make the Lentil Filling:
- Heat olive oil in an ovenproof 12-inch skillet over medium/medium-high heat until hot.
- Add the onions with a couple pinches of salt and sauté for 8-10 minutes, or until most of the onions are browned. Stir occasionally to prevent burning, but not too often so that they can brown. Add the garlic, thyme, and rosemary and cook for 2 minutes, stirring frequently to prevent burning.
- Push the onions to the edges of the pan so there’s an empty space in the middle of the pan. Add the tomato paste into the empty space and stir for 2-3 minutes, or until it darkens in color. Reduce the heat to medium, as needed.
- Pour in the red wine and deglaze the pan, stirring up any browned bits, until the liquid has mostly evaporated for about 3-4 minutes.
- Add the vegetable broth, along with the lentils, bay leaves, and paprika. Stir to combine and increase the heat to bring to a boil. Once boiling, reduce heat to maintain a rapid simmer, and simmer until the lentils are just tender and most of the liquid has been absorbed, 25-30 minutes.
- Taste for seasonings.
Make the Mashed Potato Topping:
- Peel the Russet potatoes and then rinse them under cold water. Chop the potatoes into eighths.
- Place the potatoes and cauliflower florets in a large saucepan or Dutch oven and add just enough water to cover. Add 1 1/2 teaspoons kosher salt and stir to combine. Place the rosemary sprig on top. Bring to a boil and cook until both potatoes and cauliflower are fork-tender and are very soft when poked, about 15 minutes.
- Thoroughly drain the potatoes and cauliflower in a colander (squeezing out any water if needed) and discard the rosemary sprig.
- Return the vegetables to the saucepan. Add in the softened butter, lite coconut milk, along with salt and black pepper to taste. Mash everything together using a handheld potato masher, or use a handheld mixer.
Assemble the Shepherd’s Pie:
- Preheat the oven to 375°. If your skillet is ovenproof and has enough space, leave the Lentil Filling in there. If not, transfer it to a large baking dish. Smooth the Lentil Filling out. Then, spoon and carefully spread out the Mashed Potato Topping on top, covering the whole surface.
- Bake for 20-30 minutes, or until the Lentil Filling starts to bubble up.
“Marry Me”
Sausage and Orzo Soup
April 2025
This soup was the winner of the annual OceanView Soup Challenge in March 2025.
“I think the roasted red peppers and the sun-dried tomatoes really made it delicious. It’s a good hearty cold-weather soup, great for early spring.” – Chef Jill
(Click here for a printable recipe)
Ingredients:
- 1 tablespoon olive oil
- 1 pound Italian sausage
- 1/4 cup white wine
- 1/2 cup diced onion
- 2 ribs celery, diced
- 2 whole roasted red peppers, chopped
- 1/3 cup chopped sun dried tomatoes
- 3 cloves garlic, minced
- 2 teaspoons Italian herb blend
- 2 tablespoons all-purpose flour
- 3 cups low-sodium chicken broth
- 1/2 cup half and half
- 1/2 cup dried orzo
- 1 cup shredded parmesan cheese
- 1/3 cup fresh spinach, sliced thinly
- 1/4 cup fresh flat-leaf Italian parsley, chopped
Instructions:
- Heat the oil in a 4 to 5 quart Dutch oven or soup pot over medium heat. Add the sausage and break up the meat into small chunks as it cooks. Stir frequently to ensure the sausage cooks all the way through and sears on the surface, leaving fond in the pot. Transfer the sausage to a bowl and set aside.
- Deglaze the pot with the wine. Scrape up the browned bits from the bottom of the pot.
- Add the onions, celery, roasted red peppers, and sun-dried tomatoes. Sauté until softened, about 5 minutes.
- Add the garlic and Italian seasoning to the pot, sprinkle the flour over the vegetables. Mix everything together until thick (you’re making an in-the-pot roux).
- Pour in a quarter cup of the chicken broth and 2 tablespoons of the half and half, stir well, until the thick vegetable mixture begins to smooth out.
- Add the remaining chicken broth in 1/2 cup increments, stirring to incorporate completely into the vegetable roux.
- Raise the heat to medium high. Add the orzo and return the cooked sausage to the pot. Adjust heat to maintain a simmer. Cook for 10-12 minutes, or until the orzo has plumped up. Stir frequently.
- When the orzo has cooked through, turn off the heat and stir in the remaining half and half, 1/2 cup of the parmesan cheese, the spinach and parsley, and stir well.
- Let the soup rest for 10 minutes to allow it to finish thickening. Taste and add salt if necessary. Sprinkle the remaining cheese over the soup and serve.
Breakfast Power Bites
March 2025
“Simple and healthy! Great for an on-the-go snack too.” – Chef Jean
(Click here for a printable recipe)
Ingredients:
Yield: About 20 Bites
- 1 cup oats
- 1 cup sliced almonds
- 2 cups pitted prunes, stems trimmed
- 2 TBL chia seeds (optional)
- 1 TBL honey
- Pinch of salt
- 2 cups flaked coconut
This recipe also requires a food processor.
Instructions:
- Spread oats and almonds onto sheet pan and toast in oven until just golden brown.
Set aside. - Place prunes into food processor bowl, pulse 3-4 burst to break up. Add toasted oats and nuts, chia seeds, honey, and salt. Pulse until mixture comes together and nuts are pulverized.
- Spread coconut into shallow pan. Scoop 1-ounce balls (purple scoop) of dough into coconut. Press each dough portion into coconut on both sides and form into a little cake.
- Serve immediately at room temperature.
Eggplant Parmesan Dip
February 2025
“This is a fun party dip, and you can make it a whole meal with a charcuterie platter and a bottle of wine.” – Chef Jean
(Click here for a printable recipe)
Ingredients:
Yield: 1 loaf
- 1 head garlic, top sliced off to expose cloves
- Extra Virgin olive oil, for drizzling
- 2 large eggplants
- 1 cup Marinara sauce, any brand
- 2 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ cup packed fresh basil leaves
- Kosher salt, to taste
- Ground black pepper, to taste
- ¼ cup Panko breadcrumbs
This recipe also requires a blender or food processor.
Instructions:
- Preheat oven to 400 degrees. Line a baking sheet with foil. Drizzle garlic head with olive oil, wrap in foil to completely enclose and set on the prepared baking sheet.
- Put the eggplants onto the baking sheet with the garlic. Bake until the eggplants are soft and blistered and the garlic is caramelized (about 40 minutes).
- Split open the eggplants and scoop out the sift flesh into a food processor or blender, discard the skins. Squeeze out the garlic cloves and add to the processor or blender along with the marinara sauce and 1 cup of the Mozzarella cheese. Process until smooth, taste and add seasoning as needed, then transfer to a shallow baking dish.
- Sprinkle with the remaining Mozzarella, the Parmesan, and then the bread crumbs on top. Drizzle with a bit of olive oil. Bake until golden and bubbly.
- Serve with the baguette slices.
Cranberry Pecan Yeast Bread
January 2025
“January is a great month for baking bread at home. This is a “no knead” recipe best baked in a bread croak or covered clay baker. A Dutch oven pot is a good substitute. Enjoy!” – Chef Jean
(Click here for a printable recipe)
Ingredients:
Yield: 1 loaf
- 3 1/4 cups unbleached bread flour
- 1 cup wheat flour
- 2 teaspoons table salt
- 1/2 teaspoon instant yeast
- 1 3/4 cups water, cool
- 1 1/4 cups dried cranberries
- 1 cup coarsely chopped pecans
- 2 tablespoons heavy cream
- 1 tablespoon tarragon, fresh, chopped
Instructions:
*For the best crust, bake in a ceramic bread crock or a covered clay baker.
- Measure the flours by gently spooning into a cup measure, then sweep off any excess. Mix the flours with salt, yeast, and water in a large bowl. Stir, then use your hands to bring the sticky dough together, making sure to incorporate all of the flour.
- Work in the cranberries and nuts.
- Cover the bowl with plastic wrap and let the dough rest at room temperature overnight, or for at least 8 hours; it’ll become bubbly and rise quite a bit.
- Turn the dough out onto a lightly floured surface and form it into a round loaf to fit a 9″ x 12″ oval deep casserole dish with cover.
- Place the dough in the lightly greased pan, smooth side up.
- Cover and let rise at room temperature for about 2 hours until it becomes puffy. It should rise noticeably, but it’s not a real high riser.
- Using a sharp knife, slash the bread in a crosshatch pattern. Place the lid on the pan and put the bread in the cold oven. Set the oven temperature to 450°F.
- Bake the bread for 45 to 50 minutes. Remove the lid and continue to bake for another 5 to 15 minutes, until it’s deep brown in color, and a digital thermometer inserted into the center registers about 205°F.
- Remove the bread from the oven, turn it out onto a rack, and cool completely before slicing.
- Wrap the bread well, and store at room temperature for several days; freeze for longer storage.
Chicken Chasseur
December 2024
“This is a delicious French-inspired recipe that makes for a great entrée in the cold winter months.” – Chef Jean
(Click here for a printable recipe)
Ingredients:
- 2-3 tablespoon olive oil
- 2 lbs chicken thighs, bone-in and skin on
- 12 ounces Cremini mushrooms, halved or quartered
- 2 tablespoons shallots, finely diced
- 3 cloves garlic, finely diced
- ⅓ cup white wine, dry
- ⅓ cup Marsala wine
- 2 tablespoon tomato paste
- 2 cups chicken stock
- 2 tablespoons heavy cream
- 1 tablespoon tarragon, fresh, chopped
Instructions:
- Dredge the chicken thighs in flour seasoned with sea salt and black pepper.
- Add the olive oil to a large sauté pan over high heat. When the oil is hot, carefully place the chicken skin side down and allow it to sear and brown nicely.
- When the chicken has browned nicely, turn the thighs over and cook for another 2 minutes. Then remove from the pan until the sauce has been made.
- Scrape any oil debris from the sauté pan, add a tbsp. of fresh olive oil, then sauté the shallots, garlic, and mushrooms for 5-8 minutes on medium to low heat until the mushrooms have softened and the shallots are translucent.
- Deglaze the pan with the wine and marsala.
- Add the tomato paste & chicken stock. Bring to a boil, then add in the cream. Allow the mixture to cook for another 1-2 minutes.
- Add the browned chicken thighs to the pan, leaving the tops exposed. Reduce the heat to simmer, cover and cook for 45 minutes.
- If the sauce isn’t thick enough, allow it to reduce a little longer. If the sauce is too thick, add a little water. Add fresh tarragon and serve.
Sauerbraten
November 2024
“Nip & Nosh is back, and we had an Oktoberfest celebration of traditional German dishes, including sauerbraten, which translates to something like “sour roast.” It’s a delicious meaty entrée, and it pairs well with a nice German lager. Know that this recipe takes days to prepare, but it will be worth it!” – Chef Jean
(Click here for a printable recipe)
Ingredients:
- 2 large yellow onions, chopped
- 2 large carrots, diced
- 3 cloves garlic, minced
- 2 large sprigs thyme
- 2 small sprigs rosemary
- 2 bay leaves
- 8 juniper berries, cracked
- 6 whole cloves
- 10 whole black peppercorns, cracked
- 2 1/2 teaspoons salt
- 1 teaspoon sugar
- 2 1/2 cups red wine
- 1 cup red wine vinegar
- 1 1/2 cups water
- 4 pounds bottom round beef roast
- 4 tablespoons all-purpose flour
- 1/4 cup raisins
- 3 ounces ginger snap cookies, crumbled
- 1 tablespoon honey
Serve with:
- Grated Pecorino Romano Cheese
- Fresh herbs like thyme, basil, chives, or parsley
You’ll also need a blender for this recipe.
Instructions:
- Prepare the marinade.
- Place all of the veggies and herbs in a heavy non-reactive stock pot along with the garlic, juniper berries, whole cloves, bay leaves, salt, sugar, and peppercorns.
- Add the red wine, red wine vinegar and water.
- Bring the mixture to a boil, reduce the heat, cover and simmer for 10 minutes. Turn off the heat and let the mixture cool down completely.
- Marinate the meat.
- Nestle the roast in the vegetable marinade. Place the lid on the pot.
- Let it marinate in the fridge for at least 4 days, preferably 7. Turn the roast over once every day.
- Remove the roast, pat it dry with paper towels, and strain the liquid from the vegetables. Reserve the liquid and the vegetables.
- Cook the roast. Rinse the pot out and heat a 1-2 tablespoons of oil in it over high heat.
- Generously brown the roast on all sides. Remove the roast and set aside.
- Leave about 2 tablespoons of oil/fat in the pot. Place the strained vegetables in the pot and cook for 5-7 minutes. Stir in the flour, cooking the mixture for a minute or two to eliminate the flour flavor. Add the liquid that you strained from the vegetable marinade, bring it to a boil, stirring constantly to prevent lumps.
- Add the raisins, honey, and crushed ginger snaps. Return the roast to the pot.
- Bring to a boil, reduce the heat to low, cover and simmer for 2-4 hours or until the meat is very tender. Cooking time will vary depending on the type of roast and how long the roast marinated.
- When the roast is done, remove and transfer it to a plate, tent it to keep warm, and let it rest for 5 minutes before slicing.
- Prepare the gravy. While the roast is resting, strain the gravy and return the gravy to the pot. Taste and add more sugar, salt, and pepper as desired.
Creamy Butternut Squash Spaghetti
October 2024
“This is a simple and delicious meal good for any fall entrée.” – Chef Jean
(Click here for a printable recipe)
Ingredients:
- 1 medium butternut squash, peeled and cut into 2” cubes (~4 cups once cubed)
- 2 shallots, halved
- 4 cloves garlic, peeled
- 2 tablespoons olive oil
- 1 ½ cup chicken stock
- 1 lb spaghetti
- ½ cup heavy cream
- Pinch of ground nutmeg
- Kosher salt and freshly-cracked black pepper
Serve with:
- Grated Pecorino Romano Cheese
- Fresh herbs like thyme, basil, chives, or parsley
You’ll also need a blender for this recipe.
Instructions:
- Preheat oven to 425°.
- On a large baking sheet lined with parchment paper, arrange the butternut squash, shallots, and garlic, then drizzle with olive oil and season with salt and pepper.
- Transfer into oven. Roast for 25-30 minutes until the squash is fork tender.
- While the butternut squash is roasting, cook the spaghetti until al dente. Drain, reserving ½ cup of the cooking liquid.
- Once the squash is tender, transfer the roasted squash, garlic, and shallots to a blender along with chicken stock. Blend until smooth. Add the cream, nutmeg, and reserved cooking liquid and continue to blend. Once smooth, taste and adjust seasoning as needed.
- Transfer the liquid to a medium pot and keep over low heat to keep warm.
- Spoon some of the sauce onto the pasta and toss to combine. Continue adding sauce until it’s as saucy as you want. Serve with pecorino, herbs, and freshly cracked black pepper and enjoy!
Turkey Meatballs with Apple
September 2024
“Meatballs are always popular as hors d’oeuvres, but these turkey meatballs with apple make for a delicious party appetizer for the fall season.” – Chef Jean
(Click here for a printable recipe)
Ingredients for Meatballs
- 1/2 cup onion, minced
- 1 firm apple, diced small
- 1 cup panko breadcrumbs
- 1/4 cup Parmesan cheese
- 1 egg, slightly beaten
- 1 tbsp Dijon mustard
- 1 tbsp parsley, chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 lb ground turkey
Ingredients for Sauce
- 1 cup apple cider vinegar
- 1/2 cup maple syrup
- 2 tbsp balsamic vinegar
Instructions:
- Preheat oven to 350F.
- Sauté onion in a small amount of oil until translucent.
- Add sauteed onions to a large bowl with the diced apple and remaining meatball ingredients. Mix well with hands.
- Form into meatballs using a small scoop. Place meatballs about 1 inch apart on an oiled baking sheet.
- Cook in a 350F oven for 20-30 min, until just cooked through. Set aside.
- Combine sauce ingredients in a saucepot. Bring to a boil, reduce heat, and simmer uncovered for 10 minutes, stirring occasionally.
- Place meatballs into the sauce, cook over low heat for 5-8 minutes to warm through and serve.
