Prime Rib

Ingredients

• 5 lbs beef prime rib
• sea salt
• 2 tsp fresh ground pepper
• 1 tsp thyme
• 2 tsp rosemary
• 8 cloves of garlic, minced
• 1/4 cup Rosemary extra virgin olive oil

Instructions

• Remove your prime rib from the refrigerator one hour before cooking. Season it on all sides with salt and cover it loosely with plastic wrap as it comes to room temperature. Prime rib roast will cook better and more evenly when it’s at room temperature. 
• When you are ready to cook the prime rib, lower/adjust your oven rack so the meat will cook in the center of the oven. Preheat the oven to 500 degrees F.
• In the meantime, mix together 1 1/2 teaspoons salt, pepper, rosemary, thyme, garlic, and olive oil.
• Pat the roast with paper towels. Spoon seasoning over it, rubbing it onto all sides.  Place bone-in roast with the bones down, inside a roasting pan cast iron pan. Place a boneless roast on a rack inside the pan.
• Bake prime rib at 500 degrees for 15 minutes, then reduce the oven temperature to 325 degrees and continue baking until desired doneness: 

  Rare: cook until thermometer reaches 120 degrees F (about 10-12 min/pound)

  Medium rare: Cook until thermometer reaches 130 degrees F (about 13-14 min/pound)

  Medium: Cook until thermometer reaches 140 degrees F (about 14-15 min/pound)

  Medium well – Cook until thermometer reaches 150 degrees F A couple of things to keep in mind:
• - A meat thermometer is essential to ensure it cooks to your perfect doneness. Not all roasts or ovens are the same! 
• - Also, the meat will continue to cook once it’s taken out of the oven (your thermometer will continue to rise 5-10 degrees) so remove it from the oven 5-10 degrees before it reaches your optimal temperature. 
• - Remove it from the oven and tent it with foil. Allow it to rest for 30 minutes before carving.

Recipe adapted from Tastes Better From Scratch

Garlic Herb Smashed Potatoes

Ingredients

Dressing:

• 2 tbsp fresh lemon juice
• 1 tsp spicy brown mustard
• 3 cloves garlic minced
• 1/8 tsp sea salt
• 1/8 tsp black pepper
• 1/4 cup Organic Spanish olive oil

Salad:

• 1 lb shrimp peeled and deveined
• Chesapeake Seasoning to season shrimp
• 1 tbsp Organic Spanish olive oil to brush on grill or grill pan
• 6-8 slices bacon cooked and crumbled
• 3 large eggs soft boiled
• 3/4 cup cherry tomatoes halved
• 1 ripe avocado
• 5 oz container baby spinach or your favorite salad greens
• Thinly sliced chives or scallions for garnish

Instructions

Dressing: 

1. Place all ingredients in a tall narrow container and blend with an immersion blender OR you can use a regular blender (or hand whisk) to combine all ingredients EXCEPT the oil, and then slowly stream in the oil while continuing to blend. The consistency should be somewhat thick and the color creamy.

Grill Shrimp:

1. Heat your grill or grill pan to high heat and brush with olive oil. Sprinkle shrimp all over with seasoning or salt and pepper.
2. Cook first side 2 minutes flip and continue to cook another 2-3 minutes or until pink and opaque with golden brown.

Assemble Salad:

1. Place greens on the bottom of a serving bowl or platter, then arrange the tomatoes, bacon, shrimp, and avocado (diced or sliced) over the top. Carefully slice each egg and arrange around salad. Toss with dressing immediately before serving or serve dressing on the side. Enjoy!

Recipe adapted from Paleo Running Momma

Ingredients

Filling

• 8 ounces cream cheese 1 package, softened
• 1 jar of Banana Bread Caramel Sauce
• 1/3 cup powdered sugar or more to taste
• 1 tablespoon Mexican Vanilla
• 12 slices of Texas Toast (one loaf)
• 2 eggs
• 3/4 cup milk
• 1 teaspoon ground cinnamon
• 1 teaspoon granulated sugar

Instructions

1. Beat together cream cheese, banana bread caramel sauce, powdered sugar, vanilla until a you have a spreadable consistency.
2. Spread a thick layer of cream cheese filling on one side of half of the Texas Toast. Top with a second piece of Texas toast, forming a sandwich with cream cheese filling in the middle.
3. In a small bowl whisk eggs, milk, granulated sugar and cinnamon together. Dip the sandwiches in the egg mixture to coat completely
4. Melt butter on a griddle or skillet over medium heat. Cook sandwiches until golden brown on both sides. 
5. Drizzle with syrup and serve.

Recipe adapted from Yellow Bliss Road

Ingredients

• 2 cups of strawberries, sliced
• 2 tbsp Silver Balsamic Vinegar

Directions

Drizzle balsamic vinegar over strawberries and serve immediately. Enjoy!

Ingredients

• 4 chicken breasts cut into 1 inch pieces
• 1 bottle of Souvlaki Marinade
• 1 red bell pepper cut into 1 inch pieces
• 1 yellow bell pepper cut into 1 inch pieces
• 2 small zucchini cut into 1 inch slices
• 1 red onion cut into 1 inch pieces
• skewers

Directions

Pour half a bottle of Souvlaki Marinade over chicken breasts, bell peppers, zucchini and red onion. Cover and marinate in the fridge for 30 minutes to overnight. Remove chicken and vegetables from marinade, place onto skewers and BBQ, broil, or pan fry as desired.

Ingredients:

• 1 pound ripe tomatoes, quartered
• 1/2 cucumber, peeled and sliced
• 1 small green pepper, pith and seeds removed, thinly sliced
• 1 medium onion, thinly sliced
• 5 oz feta cheese, cubed
• 12 kalamata olives
• 2 teaspoons of Greek Seasoning
• 4 Tablespoons Greek Seasoning Extra Virgin Olive Oil
• 4 Tablespoons Lemon Cucumber Vinegar
• Salt and Pepper, to taste

Ingredients

• 10 small new white potatoes
• 2 tbsp Herbs Provence EVOO
• 8 asparagus spears, trimmed and halved
• 2 handfuls cherry tomatoes
• 1 tbsp Balsamic Reduction
• 2 salmon fillets, about 5oz each
• handful basil leaves

Directions

1. Heat oven to 425 degrees F. Put the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.

2. Throw in the cherry tomatoes and vinegar and nestle the salmon among the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.

Recipe adapted from Good Food magazine, May 2008