This week’s recipe is a Secret Ingredient team favorite. Not only is it a brilliant use for leftover bread, it’s a lively salad of peppery arugula tossed in roasted tomato vinaigrette, topped with toasted goat cheese and generously garnished with Whole Catch™ Wild Caught Crab. Summer salads don’t get much better than this!

Get the Recipe: Panzanella with Crab, Pistachio-Crusted Goat Cheese and Roasted Yellow Tomato Vinaigrette

Encore Presentation

Everybody knows balsamic vinegar, but here we’re not talking about just any vinegar, we’re working with barrel-aged balsamic vinegar imported from Italy. Try our trio of recipes—we think you’ll be able to appreciate the difference.

What’s your favorite way to use balsamic vinegar in the kitchen?

Get the recipe: Strawberries and Ice Cream with Balsamic Vinegar Reduction

Watch Secret Ingredient host Mark Law and Denver chef Elise Wiggins of Panzano prepare homemade pesto and pair it with grass-fed beef and a simple arugula salad.

Get the Recipe: Seared Beef Salad with Fresh Basil Pesto and Arugula

Secret Ingredient host Mark Law and Denver chef Jean Philippe Failyau of Osteria Marco take the mint out of the mojito and add it to a fresh summertime salad of cherry tomatoes, fennel, red onion, cucumber and mint, served over seared halibut.

Get the Recipe: Seared Halibut with Cherry Tomatoes, Fennel, Cucumber and Mint

Bring a taste of New Orleans to your table with a wild ramp, mache and asparagus salad topped with crawfish cakes. Whether enjoyed as a small plate starter or entrée salad, the real secret to the success of this dish is the freshly squeezed orange juice added to orange-chili vinaigrette. Discover how fresh citrus juice—lemon, lime or orange—livens up any dressing or sauce with zesty flavor.

Get the recipe: Crawfish Cakes with Wild Ramps served over Mache and Asparagus Salad with Orange Chili Vinaigrette

Add big flavor to tiny burgers—also called sliders—with this week’s secret ingredient: smoked peppercorns. Made from organic black, green and white peppercorns and packed in a convenient grinder, Frontier’s Smoked Peppercorn blend brings an extra special touch to any burger. Host Scott Herbert adds a vegetarian twist and Mediterranean flair to these easy-to-make sliders—sure to please meat lovers and vegetarians alike.

Get the recipe: Homemade Greek-Style Veggie Burgers

Learn how to turn panna cotta from a sweet ending into a savory beginning with a great recipe for Roasted Baby Beet and Fennel Salad with Goat Milk Panna Cotta from Aamalea Tshilds and Jason Hammel, chef-owners of Lula Café in Chicago, Illinois.

Secret Ingredient host Scott Herbert prepares cheddar cheese biscuits using a non-food secret ingredient: a cast iron skillet. Learn why cast iron skillets have been an essential kitchen tool for hundreds of years and why they can be a healthy choice for your kitchen too.

Secret Ingredient host Mark Law reels in the season’s most anticipated catch: Copper River salmon. Learn how to prepare this rich, firm textured fish and discover a simple way to complement its buttery texture with a homemade basil-lemon butter.