Garlic and Rosemary Grilled Lamb Chops
2 pounds thick-cut lamb rib chops
4 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon Dijon mustard
1¼ teaspoon kosher salt
½ teaspoon ground black pepper
Zest of 1 lemon
¼ cup olive oil
- Combine the garlic, rosemary, Dijon mustard, salt, pepper, lemon zest and olive oil in a measuring cup.
- Pour the marinade over the lamb chops, flipping them over to cover completely. Cover and marinate the chops in the refrigerator for at least one hour or up to as long as overnight.
- Let the lamb chops come to room temperature before grilling.
- Grill the lamb chops on medium heat for 7 to 10 minutes or until the internal temperature reads 135 F.
- Allow the lamb chops to rest on a plate covered with aluminum foil for 5 minutes before serving.
Simple Roasted Asparagus
2 pounds fresh asparagus
2 tablespoons olive oil
¼ teaspoon freshly ground black pepper
½ teaspoon kosher salt
½ cup freshly grated Parmesan cheese
2 lemons, cut in wedges
- Heat oven to 400 F.
- If the stalks of the asparagus are thick, peel the bottom half of each. Lay them in a single layer on a sheet pan spread with aluminum foil. Drizzle with olive oil. Sprinkle with pepper and salt.
- Roast until tender, about 15 to 20 minutes. Sprinkle with Parmesan cheese, and return to the oven for another minute. Serve with lemon wedges.
Duchess Potatoes
2 pounds Yukon gold potatoes, peeled andcut into chunks
Salt
¼ cup heavy cream
4 tablespoons unsalted butter, divided
¼ teaspoon nutmeg
½ teaspoon black pepper
3 large egg yolks
- Place potatoes in a medium to large pot, and cover with a few inches of cold water. Add a few teaspoons of salt to the water. Bring to a simmer. Cook until the potatoes are fork-tender, about 20 to 25 minutes.
- While the potatoes are boiling, melt 2 tablespoons of butter, and set aside. You will use this butter to coat the potatoes right before they go into the oven.
- Heat the oven to 425 F.
- When the potatoes are cooked, drain in a colander. Put the potatoes back in the pot, and set over low heat. Allow them to release steam for a minute or two.
- Add 2 tablespoons of butter, and mash the potatoes until the butter has been incorporated. Add the nutmeg, black pepper and heavy cream. Continue mashing the potatoes.
- Once everything is incorporated, add salt to taste. Add the egg yolks. Continue to mash until the mixture is smooth. Do not over-mash, or your potatoes will end up with a gluey consistency.
- Put the mashed potatoes in a piping bag with a large star point. Pipe the potatoes onto a cookie sheet. Brush the swirled edges with melted butter so they brown nicely in the oven.
- Bake until nicely browned, about 20 minutes. Serve hot from the oven.
Spinach Pomegranate Salad
Salad
10-ounce bag baby spinach leaves, rinsed and drained
½ cup walnut pieces
½ cup crumbled feta
¼ medium red onion, sliced thin
¼ cup alfalfa sprouts
½ cup pomegranate seeds
Vinaigrette
¼ cup aged balsamic vinegar
¼ cup extra-virgin olive oil
2 to 3 tablespoons honey
2 teaspoons Dijon mustard
½ teaspoon dried thyme
1 clove garlic, minced
Salt and pepper
- Combine all vinaigrette ingredients. Shake well.
- Place spinach in a salad bowl. Top with walnuts, feta, red onion, alfalfa sprouts and pomegranate seeds. Drizzle with vinaigrette.
Pistachio Pudding Cake
Cake
1 package yellow cake mix
3.4-ounce package instant pistachio pudding mix
4 large eggs
1 cup club soda
½ cup canola oil
Icing
3.4-ounce package instant pistachio pudding mix
1 cup cold heavy whipping cream
¾ cup cold whole milk
2 teaspoons confectioners’ sugar
½ cup chopped walnuts for garnish
- Heat oven to 350 F.
- In a large bowl, combine the cake mix, pudding mix, eggs, soda and oil. Beat on low speed for 30 seconds. Beat on medium for 2 minutes.
- Pour into a greased and floured 10-inch fluted tube pan. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
- To make the frosting, beat the pudding mix, cream, milk, and confectioners’ sugar on high in a large bowl until stiff peaks form. Frost cake. Sprinkle with walnuts. Refrigerate until serving.