Use any leftover harissa in marinades or as a sauce for chicken thighs or pork chops.
The slow cooker does all the work for this delicious meal, keeping lamb moist and juicy while cooking the accompanying vegetables at the same time. If you’re making this dish for Passover, replace the mustard with 2 tablespoons olive oil.
Rib Eye Steak With Roasted Garlic & Fresh Thyme Rib Eye Steaks are either bone-in or boneless that has had the fat removed by the butcher. Rib Eye Steaks come from the center rib of the beef and are extremely tender and are best cooked quickly by pan searing or...
Bastille Day Roast Pork This spice mixture rubbed onto the pork is a classic French combination of warm spices called Quatre-Épices which literally means four spices. Once the pork begins roasting, the aroma of the Quatre-Épices will fill your kitchen and make you dream of being in France. INGREDIENTS 1...
Fiddlehead Ferns & New Potatoes Fiddlehead Ferns are the first tender shoots of the ostrich fern. They usually come into season during April and May. The ferns must be picked while their tops are still tightly furled and their season is very short. Fiddleheads usually have a papery brown skin...
Lamb Chops & Beans With Chile Butter All I can say is YUM! INGEDIENTS 8 Lamb Loin Chops (1 Inch Thick) 1 Teaspoon Kosher Salt 1 Teaspoon Freshly Ground Pepper 15 Ounces Cannellini Beans (Cooked, Rinsed & Drained) 1 Stalk Chopped Celery 2 Chopped Green Onions Chile Butter 1 Tablespoon...
Skillet Roasted Salmon This salmon dish is so simple and so delicious. Try and purchase your salmon from the thickest part of the belly as it works best with well-marbled salmon. INGREDIENTS 1 Pound Asparagus 2 Pounds Salmon Fillets 1 Teaspoon Kosher Salt 3 Tablespoons Olive Oil Salad Greens For...