Chimi-Grilled Swordfish with Garlicky Rice 2 1lb filets of swordfish Cooking oil 3 cups of cooked white rice 2-3 cloves of garlic, peeled and smashed 2 handfuls of assorted fresh herbs (we used chives, dill, and parsley), chopped Salt Haven’s Kitchen Herby Chimichurri Lemon  
  1. Preheat your grill or grill pan over medium-high heat. Temper the fish while the grill is heating up.
  2. Season the fish with salt, then add to the grill. Cook for 4-5 minutes, then flip, and grill for another 4-5 minutes, until you get good grill marks, the fish flips easily and the center flakes easily with a fork.
  3. Meanwhile, heat a large skillet over medium-high heat and coat the pan with oil. Add the garlic, herbs, rice and a pinch of salt. Cook, stirring occasionally until some of the rice is crisp and the herbs are bright green. Discard the garlic and serve the swordfish over the rice with a hefty drizzle of Chimichurri and a squeeze of lemon.

Peach Brie Pastry Tarts with Peppered Rosemary Honey

2 tablespoons extra virgin olive oil

2-3 medium shallots, thinly sliced

2 tablespoons apple cider vinegar

kosher salt and black pepper

2 sheets frozen puff pastry, thawed

1 (8 ounce) wheel Brie each,

cut into 8-10 slices (leave the rind on)

1/4 cup fresh basil, chopped

3 peaches, sliced

1 egg, beaten

1/3 cup honey


  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. Heat the olive oil in a skillet over medium heat. When the oil shimmers, add the shallots, cook until fragrant, 2-3 minutes. Stir in the apple cider vinegar, cook another 1-2 minutes until the shallots are caramelized. Season with salt and pepper.
  3. Cut each sheet of puff pastry into 4 squares. Spread each squares with a small spoonful of shallots, leaving a 1/4 inch border. Top with brie and sprinkle with basil. Arrange the peach slices over the cheese and basil, pressing them into the cheese to adhere slightly (see above photo).
  4. Drizzle with oil and season with salt and pepper.
  5. Fold the edges of the pastry inward to enclose. Brush the edges of the pastry with beaten egg and sprinkle with black pepper.
  6. Transfer to the oven and bake 15-20 minutes, until the pastry is golden and the cheese melted. Mix the honey, rosemary, and a large pinch of pepper together. Serve the tarts drizzled with this peppered rosemary honey. Enjoy!


Blood Orange French Toast

6 slices St Pierre sliced Brioche Loaf

2 eggs

½ milk

1 tbsp caster sugar

1 tbsp oil

1 tsp butter

3 blood oranges

2 tbsp honey

1.5 can sparkling blood orange drink/soda

½ tsp good quality vanilla extract

½ tsp corn flour, mixed with 2 tsp cold water


  1. Whisk the eggs, milk, vanilla and sugar in a bowl or jug then pour into a wide shallow bowl that is large enough to dip the brioche slices into. Set aside.
  2. Squeeze the juice from one of the oranges into a bowl. Cut the skin off the other 2 oranges with a knife on a chopping board, then carefully cut out the segments.
  3. Pour the blood orange drink into a small saucepan and simmer for a few minutes until reduced by about half. Stir in the squeezed orange juice and add the honey. Pour in the corn flour and water mixture and keep stirring over a medium heat until thickened and glossy. Keep warm.
  4. Heat a large frying pan over medium heat then add a little oil and a little of the butter.
  5. Dip a slice of brioche into the egg mixture so both sides are coated then allow the excess to run off. Place in the pan & repeat with another one or two slices, depending how many will fit in your frying pan. Fry for a couple of minutes then turn and cook the other side until golden. Lift out and keep warm. Add a little more oil and butter to the pan and repeat with the other slices.
  6. Stack the slices onto warm plates and top with the orange segments then pour over the sauce.


Spring Orecchiette with Chimichurri

1 lb Orecchiette, cooked as per package instructions (reserve ½ cup pasta cooking water)

½ cup white wine

Haven’s Kitchen Herby Chimichurri

1 lemon, juiced and zested

1 small head broccoli, cut into florets and blanched

1 pinch chili flakes


  1. In a large skillet over medium heat, add the wine and let it reduce by half.
  2. Squeeze in half a pouch of the Herby Chimichurri and whisk for 30 seconds.
  3. Add in the reserved pasta water along with the juice and zest of the lemon to create a sauce.
  4. Add the cooked pasta and broccoli florets and toss until it is evenly coated with the sauce.
  5. Garnish with chili flakes and serve immediately.


Naked Peach Banh Mi

Grab your favorite baguette for a Blake Hill twist on a Vietnamese staple. This Bánh mì is bursting with  savory ingredients and our Naked Peach Spread adds the perfect touch of sweetness with no sugar added! Make a big batch for making the best lunch sandwiches and salads all week long, the pickled radish and carrot will get better as the week goes on!

Serving Size: 4 sandwiches


1 lb pork tenderloin

6 Tbsp hoisin sauce

6 Tbsp rice wine vinegar, divided

1 medium carrot, thinly sliced

1 medium radish, thinly sliced

1 tsp Kosher salt

2 Tbsp olive oil

Fresh baguette, sliced in half lengthwise


Fresh cilantro

6 Tbsp Blake Hill’s Naked Peach Jam


  1. Slice raw tenderloin as thinly as possible.


  1. Mix together hoisin sauce, 3 tablespoons rice vinegar and Naked Peach Jam.


  1. Transfer pork to a bowl, add half of marinade, mix until well combined (optional: marinate in refrigerator overnight).


  1. In a separate bowl, toss carrots and radishes with remaining vinegar and salt and let sit at room temperature to pickle.


  1. In a large, cast-iron skillet, heat oil on medium high and add marinated pork. Cook without stirring for 4 minutes, then stir and continue to cook until done.


  1. Optional: toast baguette until golden brown in oven.


  1. Spread mayonnaise on baguette, add pork to bottom baguette slice, top pork with remaining marinade, then place pickled veggies and cilantro on pork.


  1. Place the top baguette slice on the sandwich and enjoy!