Starter Salad

Ingredients

• 1 head butterhead lettuce
• 4 radishes sliced and/or roughly chopped
• 4 strips bacon cooked & chopped
• 1 purple onion sliced
• 6 tomatoes quartered
• 3 sprigs tarragon
• 1/4 cup blue cheese crumbled

Buttermilk Dressing

Ingredients

• 1 cup buttermilk
• 1 teaspoon garlic minced
• 1 tbsp lime juice
• 3 tbsp sour cream
• salt & black pepper to taste

Directions

1. Combine buttermilk dressing ingredients in a bowl then whisk to combine
2. Add lettuce, radish, onion, tarragon leaves and bacon to a bowl then toss
3. Place tomatoes and blue cheese on top salad
4. Garnish with tarragon flowers

Creamed Spinach
Ingredients

• 1 bag/ bundle spinach
• 1 onion finely chopped
• 2 tbsp garlic minced
• 3/4 cup heavy cream
• 3 tbsp olive oil
• 1 tbsp butter
• 1/4 tsp grated nutmeg
• 3/4 cup grated parmesan cheese
• salt & black pepper to taste

Directions

1. Add 1 tablespoon of olive oil to a pan then sauté spinach. Season with salt then for 5 minutes or until wilted
2. Place wilted spinach in a colander over a bowl and allow excess liquid to strain
3. Return pan to fire then two tablespoons of olive oil and butter.
4. Sauté onions until translucent
5. Add garlic then cook for 1 minute
6. Roughly chop wilted spinach then add to pan
7. Cook until all the liquid is dissolved then add heavy cream
8. Season with salt, black pepper and nutmeg then continue to cook for 8 minutes
9. Turn off flame then add parmesan cheese and combine until smooth
10. Garnish with additional parmesan cheese

Loaded Baked Potato
Ingredients

• 2 large potatoes
• 4 tbsp olive oil
• 2 tbsp sour cream
• 2 strips bacon cooked and chopped
• 1 tbsp chives finely chopped for garnish
• 1/4 cup grated cheddar
• salt & black pepper to taste

Garlic, Herb Compound Butter
Ingredients

• 2 tsp garlic minced
• 1 tbsp fresh thyme finely chopped
• 1 tbsp fresh rosemary finely chopped
• 1/2 cup softened unsalted butter (room temperature)

Directions

1. Place potatoes in a roasting tray then drizzle with olive oil and season with salt
2. Place in a preheated oven at 375 degrees for 45 minutes
3. To make compound butter, combine butter, garlic, thyme and rosemary. Season with freshly ground black pepper then whisk vigorously
4. Once potatoes are cooked, allow them to cool for 10 minutes then use a paring knife to cut a slit on one side of the potato, making sure not to cut it to the tips of either end.
5. Using your hands, squeeze potato at the top and the bottom to open
6. Add compound butter, then add bacon. cheddar cheese and sour cream
7. Garnish with chives

Steak With Mushroom Sauce
Ingredients

• 2 T-Bone or Ribeye Steaks from Massy Stores’ Butcher Box
• 3 cups mushrooms sliced
• 1 onion finely chopped
• 2 cloves garlic minced
• 2 sprigs rosemary
• 2 sprigs fine thyme
• 1/4 cup cognac
• 3/4 cup chicken or beef broth
• 3/4 cup heavy cream
• 1/4 cup sour cream
• 2 tbsp butter
• 3 tbsp vegetable oil
• salt & black pepper to taste

Directions

1. Make sure steaks are at room temperature then pat dry with paper towels
2. Season with salt and black pepper on all sides
3. Heat a cast iron skillet until very hot then add oil
4. Allow oil to come up to temperature then add steaks
5. Add one tablespoon of butter then add rosemary and thyme to the pan.
6. Baste the steaks and allow to cook for two minutes
7. Flip then cook the other side for one minute while continuing to baste
8. Remove steaks from pan and allow to rest
9. Return skillet to fire then add mushrooms, onion and garlic
10. Add cognac then ignite to flambé (optional)
11. Cook for 2 minutes then add stock and allow to cook for 5 minutes or until stock has reduced
12. Season with salt and black pepper then add heavy cream and allow to cook for another 5 minutes or until sauce has thickened
13. Add sour cream and butter and cook for 1 minute
14. Drizzle over steaks to serve.

Click here to watch the full recipe- https://www.youtube.com/watch?v=p5awTXMfknQ