Pasta

Seasonal creations

Steak

Mary Eddy’s Martini

In a large pot, bring 4 cups of water to a rolling boil over high heat.

Boil Water

Once the water is boiling, add 1 teaspoon of salt to the water to enhance the flavor of the pasta.

Add Salt

Add 2 cups of pasta to the boiling water. Stir occasionally and cook according to package instructions, usually around 8-10 minutes, until al dente.

Cook Pasta

Once the pasta is cooked, carefully drain it using a colander and set aside.

Drain Pasta

In the same pot, heat 1 tablespoon of olive oil over medium heat. Add 2 minced garlic cloves and sauté for about 1 minute until fragrant.

Sauté Garlic

Add 1 cup of halved cherry tomatoes to the pot. Cook for about 3-4 minutes until they start to soften.

Add Cherry Tomatoes

Add the drained pasta back into the pot with the sautéed garlic and cherry tomatoes. Toss to combine.

Combine Pasta and Sauce

Stir in 1 tablespoon of fresh basil and 0.5 cups of grated Parmesan cheese until melted and well combined.

Add Basil and Cheese

Serve the pasta hot, garnished with additional basil and Parmesan cheese if desired.

Serve

Water

Salt

Olive Oil

Garlic

Cherry Tomatoes

Basil

Parmesan Cheese

Rinse the fresh asparagus under cold water to remove any dirt. Trim the tough ends of the asparagus by snapping or cutting them off.

Prepare the Asparagus

Wash the cherry tomatoes and cut them in half. Set aside.

Halve the Cherry Tomatoes

In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and black pepper until well combined.

Make the Dressing

In a large bowl, combine the prepared asparagus, halved cherry tomatoes, and the dressing. Toss gently to coat all the vegetables with the dressing.

Combine Ingredients

Preheat your oven to 400°F (200°C). Spread the vegetable mixture evenly on a baking sheet. Roast in the preheated oven for 15-20 minutes, or until the asparagus is tender and slightly charred.

Roast the Vegetables

Remove the roasted vegetables from the oven and sprinkle with grated Parmesan cheese and fresh basil if using. Serve warm.

Add Parmesan and Serve

Fresh asparagus

Cherry tomatoes

Olive oil

Balsamic vinegar

Garlic cloves

Black pepper

Parmesan cheese

Fresh basil (optional)

Remove the ribeye steaks from the refrigerator and allow them to come to room temperature, about 30 minutes before cooking. Pat them dry with paper towels.

Prepare the Steak

Rub both sides of the steaks with olive oil. Sprinkle salt, black pepper, and garlic powder evenly over both sides of the steaks, pressing gently to adhere the seasonings.

Season the Steaks

Place a heavy skillet or cast-iron pan on the stove over high heat. Allow it to heat up for about 5 minutes until it’s very hot.

Heat the Pan

Carefully place the seasoned steaks in the hot pan. Sear the steaks for 4-5 minutes without moving them to develop a crust.

Sear the Steaks

Using tongs, flip the steaks over and add the butter and rosemary to the pan. Cook for an additional 4-5 minutes for medium-rare, basting the steaks with melted butter using a spoon.

Flip and Add Butter

Use a meat thermometer to check the internal temperature of the steaks. For medium-rare, aim for 130-135°F (54-57°C). Adjust cooking time as needed.

Check Doneness

Once cooked to your desired doneness, remove the steaks from the pan and allow them to rest on a plate for 5-10 minutes. This helps the juices redistribute.

Rest the Steaks

Slice the ribeye steaks against the grain and serve immediately with your favorite sides.

Ribeye Steak

Black Pepper

Garlic Powder

Butter

Fresh Rosemary

Fill a mixing glass with ice cubes to chill it while you prepare the cocktail.

Prepare the Mixing Glass

In the chilled mixing glass, pour in 2 oz of gin, 0.5 oz of dry vermouth, and 0.5 oz of olive brine.

Using a bar spoon, stir the mixture gently for about 30 seconds to combine and chill the ingredients.

Stir the Mixture

Strain the mixture into a chilled martini glass, ensuring no ice cubes enter the glass.

Strain into Glass

Garnish the martini with 2 green olives and a twist of lemon peel on the rim of the glass.

Pasta

Seasonal Creations

Steak

Mary Eddy’s Martini