RESOURCES AND RECIPES

Rack Lamb

Ingredients:

 

3 cloves garlic

3 tbsp. fresh rosemary leaves

1 tbsp. fresh thyme leaves

1/2 tsp. kosher salt, plus more for sprinkling

2 tbsp. extra-virgin olive oil

2 (8-rib) frenched racks of lamb (about 1 1/4 lb. each)

Freshly ground black pepper

Freshly chopped parsley, for garnish

Lemon wedges, for serving

Directions:

1. In a food processor, pulse garlic, rosemary, thyme, and salt until minced. Drizzle in olive oil and process until a paste forms.
2. Place lamb on a large rimmed baking sheet and season all over with salt and pepper. Coat tops with herb rub and let sit at room temperature for 1 hour.
3. Meanwhile, preheat oven to 450°. Roast lamb 25 to 30 minutes for medium-rare, or until a thermometer inserted in the center reads 125°.
4. Tent with foil and let rest 15 minutes before carving into chops.
5. Sprinkle with parsley and serve with lemon wedges.

Hash Browns Cauliflower

Ingredients:

1/2 medium head cauliflower
1 large egg
1/2 c. finely chopped onion
1 c. shredded Cheddar
3 tbsp. cornstarch
kosher salt
Freshly ground black pepper
1 tbsp. extra-virgin olive oil

Directions:

1. Grate cauliflower on a box grater until shredded. Transfer to a medium bowl and add egg, onion, cheddar and cornstarch. Season with salt and pepper.
2. In a large skillet over medium-high heat, heat oil. Add spoonfuls of cauliflower mixture and shape into a patty. Cook until brown and crispy, 5 minutes, then flip and cook 5 minutes more. Repeat with remaining cauliflower mixture.

Slow Cooker Corned Beef & Cabbage

Ingredients:

1 medium yellow onion, cut into large wedges
3 large carrots, cut into thirds
2 stalks celery, cut into thirds
1/2 lb. baby potatoes, halved
1 corned beef brisket (2-3 lbs)
kosher salt

Freshly ground black pepper

1 packed pickling spice

3 sprigs thyme

2 bay leaves

1/2 green cabbage, cut into large wedges

Directions:

1. Add onion, carrots, celery and potatoes to bowl of your crock pot. Place corned beef on top and season generously with salt, pepper, and pickling spices. Scatter thyme and bay leaves over meat and fill slow cooker bowl with water until it is almost completely covering the meat.
2. Cook on high for 4 to 4 1/2 hours, until meat is tender. Add cabbage to crock pot and cook on high for 45 minutes to 1 hour more until cabbage is tender and cooked through. Remove meat and vegetables from slow cooker, slice and serve.

Parmesan Potato Wedges

Ingredients:

3 large russet potatoes
1/4 c. extra-virgin olive oil
1 tbsp. garlic powder
1 tbsp. Italian seasoning

kosher salt

Freshly ground black pepper

1/2 c. freshly grated Parmesan

Chopped fresh parsley, for garnish

Caesar dressing, for dipping

Directions:

1. Preheat oven to 400°.
2. Cut potatoes into wedges. Add to baking sheet and top with olive oil, garlic powder and Italian seasoning and season with salt and pepper. Toss until fully coated, then flip skin side down.
3. Top with Parmesan and bake until deeply golden and crispy, 25 to 27 minutes.
4. Garnish with parsley and serve with Caesar dressing for dipping.

Pork Chops with Mustard-Apricot Sauce

Ingredients:

4 bone-in pork chops (1-in. thick)
1 tbsp. oil
1/2 c. lower sodium broth
1/4 c. apricot jam
3 tbsp. Grainy mustard
1/2 tsp. Pepper
Wild rice, for serving
Steamed green beans, for serving.

Directions:

1. Cook pork chops in oil 10 to 12 minutes or until cooked through (145 degrees F), turning once. Transfer pork to plate.
2. To skillet, add broth, apricot jam, mustard, and pepper. Cook 3 minutes, stirring and scraping. Top pork with mustard sauce. Serve with wild rice and green beans.