1/4 cup honey
1/4 cup water
1 cinnamon stick
2 whole cloves
1/4 teaspoon crushed red pepper
2 medium red grapefruit
3 medium navel oranges
3 small Mandarin oranges (or tangerines)
1 tablespoon fresh mint, finely chopped
4 cups spring salad blend
1/3 cup pomegranate arils
1/2 teaspoon kosher salt
1 tablespoon olive oil
- Combine in medium saucepan on medium-high heat: honey, water, cinnamon, cloves, and red pepper. Bring to a boil for 1 minute, then remove from heat and set aside.
- Peel citrus fruits, then slice each into 1/4-inch rounds. Strain honey mixture through fine mesh strainer (discarding solids). Chop mint.
- Place salad blend in a circle around border of large, round serving platter. Arrange citrus slices, alternating citrus types, around salad; sprinkle with pomegranate arils, salt, and mint. Drizzle oil and honey mixture over salad; serve.
2 teaspoons kosher salt
2 teaspoons fresh cracked pepper
1 standing rib roast (4–5 lb)
20 cloves fresh peeled garlic
1 cup heavy whipping cream
1 1/2 cups reduced-sodium beef broth
4 sprigs fresh thyme
2 teaspoons sherry vinegar
- Preheat oven to 425°F. Combine salt and pepper; coat roast evenly with seasoning on all sides. Arrange garlic in bottom of roasting pan; place roast over garlic, bone-side down, making sure to cover garlic completely with roast. Bake 20 minutes or until browned.
- Reduce oven to 350°F; cook 1–1 1/2 hours and until roast is 125°F (for medium rare; warm red center), 130°F (medium; warm pink center), or up to 170°F (well done). Use a meat thermometer to accurately ensure doneness. Transfer roast to cutting board; let stand 10–15 minutes before slicing. Temperature will rise 5–10°F during this time.
- Transfer roasted garlic to 2-quart stockpot; smash cloves into a paste. Add cream, broth, and thyme to garlic; simmer 10–12 minutes or until liquid is reduced by one-half. Remove thyme and stir in vinegar. Slice roast; serve with sauce on the side.
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking rib roast, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.
24 petite red potatoes (about 3 lb)
8 tablespoons olive oil, divided
12 cloves fresh peeled garlic, finely chopped
3 teaspoons fresh thyme, coarsely chopped and divided
1 teaspoon kosher salt
1/4 teaspoon fresh cracked pepper
3 tablespoons black pepper (or plain) mayonnaise
1 1/2 tablespoons water
2 tablespoons balsamic glaze
- Preheat oven to 400°F. Place potatoes in large microwave-safe dish (or bowl); cover and microwave on HIGH for 12–15 minutes or until tender when pierced with a fork. Coat 2 baking sheets with 1 tablespoon each oil. Chop garlic (2 tablespoons) and thyme.
- Arrange potatoes on baking sheets (3 inches apart); press lightly with potato masher, leaving potatoes somewhat intact. Combine remaining 6 tablespoons oil, garlic, 2 teaspoons thyme, salt, and pepper; brush mixture evenly onto potatoes. Bake 20–25 minutes or until browned and crisp.
- Combine mayonnaise and water; whisk thoroughly. Transfer potatoes to serving platter; drizzle with mayo mixture and balsamic glaze. Top with remaining 1 teaspoon thyme; serve.