With herb compound butter and roasted squash

Grilled Pork Chop

Pesto and Bruschetta Flatbread

Sauteed Mussels

Slow-roasted Prime Rib with a loaded baked potato, hot beef jus & horseradish upon request

Prime Rib

With cucumber, mixed greens, and grape tomatoes

Smoked Salmon Salad

In a bowl, combine softened butter, parsley, thyme, garlic, salt, and pepper. Mix until well combined and form into a log. Wrap in plastic wrap and refrigerate until firm.

Prepare the Herb Compound Butter

Preheat your oven to 400°F (200°C). In a bowl, toss the sliced squash with olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the oven for about 20-25 minutes or until tender and slightly caramelized.

Prepare the Squash

Preheat the grill to medium-high heat. Season the pork chops with salt and pepper. Grill for about 6-7 minutes on each side or until they reach an internal temperature of 145°F (63°C). Remove from the grill and let them rest for a few minutes.

Grill the Pork Chops

Top each grilled pork chop with a slice of the herb compound butter and serve alongside the roasted squash.

Serve

Pork chops

Butter

Fresh parsley, chopped

Fresh thyme, chopped

Garlic, minced

Salt

Black pepper

Yellow squash, sliced

Olive oil

Balsamic vinegar

Preheat your oven to 200°C (400°F). Place the flatbreads on a baking sheet.

Prepare the Flatbread

Evenly spread the pesto sauce over each flatbread.

Spread the Pesto

Chop the cherry tomatoes and mix them in a bowl with olive oil, salt, and pepper to taste.

Prepare the Bruschetta Topping

Top the pesto-covered flatbreads with the bruschetta mixture and sprinkle shredded mozzarella cheese over the top.

Assemble the Flatbreads

Bake in the preheated oven for 10-12 minutes until the cheese is melted and bubbly.

Bake

Remove from the oven, drizzle with balsamic glaze, and garnish with fresh basil leaves. Cut into slices and serve warm.

Finish and Serve

Flatbread

Pesto sauce

Cherry tomatoes

Fresh basil leaves

Mozzarella cheese, shredded

Balsamic glaze

Pepper

Rinse the mussels under cold water, scrubbing the shells to remove any debris. Remove beards if present and discard any mussels that are open and do not close when tapped.

Prepare the Mussels

In a large pot or deep skillet, heat the olive oil over medium heat. Add the minced garlic and chopped shallots. Sauté for about 2-3 minutes until they are soft and fragrant.

Sauté the Aromatics

Add the cleaned mussels to the pot and stir to combine with the aromatics. Pour in the white wine and sprinkle with red pepper flakes, salt, and black pepper.

Add the Mussels

Cover the pot with a lid and cook for 5-7 minutes, shaking the pot occasionally, until the mussels have opened up. Discard any mussels that remain closed.

Cook the Mussels

Remove the pot from heat and stir in the chopped parsley. Serve the sautéed mussels hot with crusty bread on the side.

Finishing Touches

Fresh mussels

Shallots, chopped

White wine

Red pepper flakes

Preheat your oven to 450°F (232°C). In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, and fresh rosemary. Rub the prime rib roast with olive oil, then coat it generously with the spice mixture.

Prepare the Prime Rib

Place the prime rib in a roasting pan, bone side down. Roast in the preheated oven for 20 minutes to sear the meat. After 20 minutes, reduce the oven temperature to 325°F (163°C) and continue roasting for about 1.5 to 2 hours, or until the internal temperature reaches your desired doneness (125°F for rare, 135°F for medium-rare, 145°F for medium).

Roasting

Once cooked to your liking, remove the prime rib from the oven and let it rest for at least 20 minutes before slicing. This allows the juices to redistribute.

Resting

Slice the prime rib and serve it with hot beef jus and horseradish on the side. Pair with a loaded baked potato for a complete meal.

Serving

Prime Rib Roast

Kosher Salt

Black Pepper

Garlic Powder

Onion Powder

Fresh Rosemary

Olive Oil

Wash the mixed greens and grape tomatoes. Slice the cucumber into thin rounds.

Prepare the Ingredients

In a large bowl, combine the mixed greens, sliced cucumber, and grape tomatoes.

Assemble the Salad

Tear the smoked salmon into bite-sized pieces and add it to the salad.

Add the Smoked Salmon

In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.

Grilled Pork Chop

Pesto And Bruschetta Flatbread

Sauteed Mussels

Prime Rib

Smoked Salmon Salad