roasted rack of lamb

Ingredients

• Servings: 4
• 1/2 cup fresh bread crumbs
• 2 tablespoons minced garlic
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 (7 bone) rack of lamb, trimmed and frenched
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon dijon mustard

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 450 degrees f (230 degrees c). move oven rack to the center position.
• in a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. toss in 2 tablespoons olive oil to moisten mixture. set aside.
• season the rack all over with salt and pepper. heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. sear rack of lamb for 1 to 2 minutes on all sides. set aside for a few minutes. brush rack of lamb with the mustard. roll in the bread crumb mixture until evenly coated. cover the ends of the bones with foil to prevent charring.
• arrange the rack bone side down in the skillet. roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. with a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

Roasted Garlic Mashed Potatoes

Ingredients

• Servings: 8
• 1 medium head garlic
• 1 tablespoon olive oil
• 2 pounds russet potatoes, peeled and quartered
• 4 tablespoons butter, softened
• 1/2 cup milk
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• drizzle garlic with olive oil, then wrap in aluminum foil. bake in preheated oven for 1 hour.
• bring a large pot of salted water to a boil. add potatoes, and cook until tender, about 15 minutes. drain, cool and chop. stir in butter, milk, salt and pepper.
• remove the garlic from the oven, and cut in half. squeeze the softened cloves into the potatoes. blend potatoes with an electric mixer until desired consistency is achieved.

bourbon and molasses-glazed turkey breast

Ingredients

• Servings: 4
• 1 cup (such as maker's mark®)
• 1/2 cup blackstrap molasses
• 1/4 cup brown sugar
• 1 tablespoon kosher salt
• 1 teaspoon hot pepper sauce (such as tabasco®)
• 1 (2 pound) bone-in turkey breast

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 1 hr 55 mins


• stir whiskey, molasses, and brown sugar in a saucepan until brown sugar has dissolved. place over medium heat, bring to a simmer, and turn off heat; stir salt and hot pepper sauce into mixture. pour marinade into a large bowl.
• place turkey breast into the marinade with skin side down; let stand for 1 hour, turning turkey breast over occasionally. transfer turkey to a roasting pan. retain marinade for basting.
• preheat oven to 450 degrees f (230 degrees c).
• roast turkey breast in the preheated oven until a meat thermometer inserted into the thickest part of the meat reads 160 degrees f (70 degrees c), about 45 minutes. baste turkey occasionally with retained marinade. allow turkey breast to rest for 10 minutes before slicing.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

the shorba freekeh of algeria

Ingredients

• Servings: 8
• 2 large tomatoes, cut into chunks
• 2 onions, cut into chunks
• 1 serrano pepper, cut into chunks
• 1 anaheim pepper, cut into chunks
• 1/2 zucchini, cut into chunks
• 3 cloves garlic
• 1/4 cup olive oil
• 1 pound lamb stew meat, cut into 1-inch cubes
• 3/4 pound ground beef
• 2 teaspoons salt
• 2 cubes vegetable bouillon, or more to taste
• 2 teaspoons ground cumin
• 1 teaspoon ground black pepper
• 1 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 2 1/2 quarts water
• 1 (6 ounce) can tomato paste
• 1/2 cup finely ground freekeh
• 2 cups green peas
• 2 tablespoons butter
• 1 bunch cilantro, coarsely chopped
• 1 lemon, cut into wedges, or more to taste

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs

Ready Time: 3 hrs 30 mins


• blend tomatoes, onions, serrano pepper, anaheim pepper, zucchini, and garlic together in a blender until vegetables are completely pureed.
• heat olive oil in a large pot over medium heat. cook lamb and beef with a pinch of salt, stirring occasionally, until lamb is cooked through and browned on all sides, about 25 minutes.
• stir vegetable puree, vegetable bouillon, cumin, black pepper, paprika, coriander, turmeric, and cayenne pepper into lamb mixture. bring to a simmer and reduce heat to medium-low; cook, stirring occasionally, until flavors begin to blend, about 35 minutes.
• pour water and tomato paste into lamb mixture. bring to a simmer, reduce heat to medium-low, and cook until lamb starts to tenderize, about 1 1/2 hours. add freekeh; simmer until freekeh is incorporated into the soup, about 30 minutes.
• stir peas and butter into soup. remove pot from heat and stir cilantro into soup. ladle soup into bowls and squeeze lemon juice into bowls.

deluxe pizza panini

Ingredients

• Servings: 4
• 1 teaspoon butter
• 2 tablespoons sliced fresh mushrooms
• 1/2 cup tomato sauce
• 4 ciabatta rolls, split
• 2 cloves garlic, minced
• 1 tablespoon dried oregano
• 8 slices hot genoa salami
• 8 slices roasted ham
• 2 tablespoons diced red onion
• 2 tablespoons chopped roasted red pepper
• 2 tablespoons chopped black olives
• 4 leaves basil, chopped
• 4 slices provolone cheese

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 25 mins


• melt butter in a small skillet over medium-high heat; add mushrooms and saute until tender, 5 to 7 minutes. remove from heat to cool.
• preheat a panini press according to manufacturer's instructions.
• spread an even layer of tomato sauce the cut sides of each ciabatta roll. sprinkle equal amounts of garlic and oregano each roll. place 2 salami slices side by side each roll; top each with 2 slices ham. divide red onion, mushrooms, red pepper, olives, and basil between the 4 sandwiches and spread evenly atop the meats. finish by topping with provolone cheese and sandwiching roll halves around the fillings.
• cook sandwiches on preheated panini press until there are dark brown grill marks on the bread, the cheese is melted, and the center is warm, about 5 minutes.