Entrée

Name: Marinated Beef Ribeye with Olive Smashed Potatoes & Roasted Carrots
Yield: 10
Cuisine: American
Ingredients: 2 each 10-12 oz boneless beef ribeye, trimmed; 2 Tbsp kosher salt; 2 Tbsp freshly ground black pepper; 1 tsp onion powder; 1 Tbsp Trefethen extra virgin olive oil; 1 1/2 lb golden potatoes, scrubbed clean, large dice; 2/3 cup mixed marinated olives, roughly chopped; 1/2 Tbsp Trefethen extra virgin olive oil; salt and pepper to taste; 2 large carrots, cut into 3-inch sticks; 1 Tbsp Trefethen extra virgin olive oil; salt and pepper to taste

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Marinated Beef Ribeye with Olive Smashed Potatoes & Roasted Carrots
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Entrée

Marinated Beef Ribeye with Olive Smashed Potatoes & Roasted Carrots

Chili Lime Shrimp with Ginger & Cilantro Rice

Pan-Roasted Chicken Thighs with Mixed Lettuces, Green Apple & Lemon Caper Vinaigrette

Beef Daube Provençal

Cabernet-Soaked Cranberry & Walnut Savory Bread Pudding

Grilled Lamb Kabobs with Herb Sauce

Creamy Mushroom Pasta

Ahi Tuna au Poivre

Pumpkin Ravioli with Sage Brown Butter Recipe

Peppered Duck Breast

Prime Rib with Herb and Garlic Crust

Cabernet-Braised Short Ribs with Chinese Congee

Braised Rabbit with Pappardelle Pasta