RECIPE AND INSTRUCTIONS 3-COURSE MEAL 3-COURSE MEAL XO XO SWEET HEART • 1 Head Romaine Lettuce • 1 Pack Cherry Tomatoes • 4 oz. Shredded or Block Asiago Cheese • 1 Container of Raspberries • 2 oz. White Vinegar • Salt and Pepper • 6 oz. Vegetable Oil • Bread for Croutons or premade croutons FROM YOUR GROCER FROM YOUR KITCHEN • Vegetable Peeler, Sharp Knife, Whisk, Small Bowl, and Large Bowl SWEETHEART SALAD preparing your Salad Cut romaine into ¼ of a dollar bill sized pieces. Slice cherry tomatoes into halves. Dressing Combine raspberries & vinegar into a bowl. Whisk together to break up the raspberries. Slowly whisk in vegetable oil. Plating Salad Combine romaine, tomatoes, and dressing in a large bowl and toss together. Season with salt and pepper. Place servings of salad on individual plates. Using a vegetable peeler, shave pieces of Asiago* cheese over the salad servings to your liking. SERVE AND ENJOY! 1 2 3 4 *May substitute with shredded Asiago or Parmesan. • 2-12 oz. New York Strip Steaks • 1 Bottle Worcestershire Sauce • Salt and Pepper • Olive Oil FROM YOUR KITCHEN • 2 Skillets, Spoon, and Meat Thermometer FROM YOUR GROCER Steak Rub steak with a small coating of olive oil and season heavily with salt and pepper. For best flavor, do this a few hours prior to cooking. Heat a large skillet over high heat. Drizzle pan with olive oil and heat until it begins to lightly smoke. Place both steaks in the pan and cook for 3 minutes. Flip steaks with tongs and add more olive oil if necessary. Cook for 3 minutes and remove pan from heat. 1 4 2 3 Add ½ stick of butter to the pan. Add ¼ cup of Worcestershire Sauce to the pan. Let steaks rest in the skillet. After 5 minutes, check internal temperature with meat thermometer (should be approx. 110° F). Plating Entree Reheat the steaks in the pan to desired doneness. Place on cutting board and slice on the bias. Place 2-3 smashed potatoes on plate, then place 4-5 pieces of asparagus on top. Fan steak slices out next to vegetables. Drizzle sauce from the steak pan over all. ENJOY! HEARTY NEW YORK STRIP STEAK preparing your • 1 lb. Red Skin Potatoes • Parsley / Rosemary / Thyme • 1 Lemon • 1 Bunch of Asparagus • Salt and Pepper • Olive Oil FROM YOUR KITCHEN • 2 Skillets, 2 Medium Sauce Pots, Colander, Spoon, Tongs, Cookie Sheet, and Meat Thermometer FROM YOUR GROCER Lemon Asparagus In a medium pot, bring salted water to a boil. Place asparagus in boiling water for 1 minute. Smashed Herb Red Potatoes Preheat Oven to 425° F. Place redskin potatoes in a medium pot, cover with water, and add a Tablespoon of salt. Cook over high heat until water comes to boil, then reduce heat to a simmer. Cook for approximately 15 minutes. Drain with colander. Put potatoes on cookie sheet and lightly smash with a spoon or tongs. Drizzle with olive oil and season with salt, pepper, rosemary, thyme, parsley. Roast potatoes for 20 minutes at 425° F. Remove with tongs and place into a skillet with 2 tablespoons of butter. Season with Salt and pepper and set aside. When it comes time to plate, squeeze juice from half a lemon over the asparagus and reheat on high heat. 1 2 2 3 1 LEMON ASPARAGUS & SMASHED HERB RED POTATOES preparing your FROM YOUR GROCER FROM YOUR KITCHEN • 1/2 lb. Semi-sweet Chocolate Chips • 1 lb. Strawberries • Microwaveable Safe Bowl, Small Rubber Spatula / Scraper, and 2 Dessert Plates CHOCOLATE COVERED STRAWBERRIES preparing your Place chocolate chips into microwave safe bowl. Microwave on high for 15-20 seconds. Stir the chips and repeat the process until chocolate chips are all melted. Do not heat for longer than 15-20 seconds at a time or chocolate may burn. When chocolate is thoroughly melted, begin coating strawberries one at a time. Hold fruit by the stem and dip into the chocolate. Let excess chocolate drip off then place on plate. 1 2