In a large bowl combine olive oil, Worcestershire sauce, soy sauce, minced garlic, kosher salt and black pepper. Add the beef cubes and toss to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours.

Cook

Heat a large skillet or cast-iron pan over medium-high heat. Add butter. When butter foams, add steak tidbits in a single layer (work in batches if needed) and sear for 2–3 minutes per side until browned and cooked to desired doneness. Stir in chopped rosemary in the last 30 seconds. Transfer to a warm platter and tent with foil to keep warm.

Keep warm until serving. Provide toothpicks or small forks for guests to pick up tidbits.

Shrimp Cocktail

Poach Shrimp

In a large pot bring water, kosher salt, the halved lemon (squeezed into the water and then dropped in) and bay leaf to a gentle boil. Add shrimp and cook 2–3 minutes until pink and just cooked through. Do not overcook.

Shock and Chill

Immediately transfer shrimp to an ice bath to stop cooking and chill, about 5 minutes. Drain and pat dry. Refrigerate until cold.

Serve

Arrange chilled shrimp on a platter over ice or in a shallow bowl. Serve with cocktail sauce and lemon wedges.

Spinach Dip

Prepare Spinach

Squeeze as much liquid as possible from the thawed spinach using a clean towel or cheesecloth. Finely chop if large pieces remain.

Mix Dip

In a medium bowl beat together softened cream cheese, sour cream and mayonnaise until smooth. Stir in drained spinach, grated parmesan, minced garlic, onion powder, salt, pepper and lemon juice until fully combined.

Chill and Serve

Cover and chill for at least 1 hour to let flavors meld. Transfer to a bread bowl or serving bowl and surround with crackers, toasted baguette slices and/or fresh veggies.

Fruit & Cheese Tray

Slice and arrange cheeses on a large platter. Group cheeses with clusters of grapes, strawberries and melon cubes. Fill gaps with dried fruit and crackers. Garnish with sprigs of fresh herbs if desired. Provide toothpicks or small forks for easy picking.

Veggie Tray

Wash and trim all vegetables. Cut cucumbers into rounds and slice peppers into strips. Arrange broccoli, carrots, celery, tomatoes, cucumber and peppers attractively on a platter around a bowl of ranch or hummus. Keep refrigerated until serving.

Italian Pasta Salad

Cook Pasta

Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking and cool the pasta.

Combine Ingredients

In a large bowl combine cooled pasta, cherry tomatoes, diced cucumber, sliced olives, red onion, mozzarella and salami or pepperoni if using.

Dress and Chill

Pour Italian dressing over the salad, add chopped basil, salt and pepper. Toss to coat evenly. Refrigerate at least 30 minutes before serving to allow flavors to meld. Toss again briefly before plating.