Strawberry
and Feta Salad
Ingredients:
1 cup slivered almonds
2 cloves garlic, minced
1 teaspoon honey
1 teaspoon Dijon
1/4 cup raspberry vinegar
2 tablespoons balsamic
vinegar
2 tablespoons brown sugar
1 cup vegetable oil
1 head romaine lettuce, torn
1 pint fresh strawberries,
sliced
1 cup crumbled feta cheese
Directions:
In
a skillet over medium-high heat, cook the almonds, stirring frequently, until
lightly toasted. Remove from heat, and set aside. In a bowl, prepare the dressing by whisking
together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar,
brown sugar, and vegetable oil. In a
large bowl, toss together the toasted almonds, romaine lettuce, strawberries,
and feta cheese. Cover with the dressing mixture, and toss to serve.
Garlic
Prime Rib
Ingredients:
1 (10 pound) prime rib
roast
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black
pepper
2 teaspoons dried thyme
Directions:
Place
the roast in a roasting pan with the fatty side up. In a small bowl, mix
together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over
the fatty layer of the roast, and let the roast sit out until it is at room
temperature, no longer than 1 hour.
Preheat the oven to 500 degrees F (260 degrees C). Bake the roast for 20 minutes in the
preheated oven, then reduce the temperature to 325 degrees F (165 degrees C),
and continue roasting for an additional 60 to 75 minutes. The internal
temperature of the roast should be at 135 degrees F (57 degrees C) for medium
rare. Allow the roast to rest for 10 or
15 minutes before carving so the meat can retain its juices.
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