Roasted Leg of Lamb

Ingredients3 – 4lb boneless lamb leg, trimmed¼ cup olive oil2 tbsp Dijon mustard4 garlic cloves minced¼ cup rosemary, chopped or 2 tbsp dry rosemarySalt & pepper to taste DirectionsBring the lamb to room temperature, about 30 minutes. Pre-heat oven to 450°F.   Combine the olive oil, Dijon, garlic and rosemary in a bowl, mix well.   Spread the herb mixture on both sidesContinue reading “Roasted Leg of Lamb”

Shepherd’s Pie

INGREDIENTS3 large baking potatoes1 medium onion, diced1½ cups carrots, sliced1 can of Whole Kernel Corn1½ lbs ground round beef1 pouch of Brown Gravy (like McCormick’s)½ cup butter½ cup milkSalt and pepperPaprika DIRECTIONS Mashed PotatoesPeel and cut the potatoes into 1½ inch pieces.  Transfer potatoes to a pot and fill at least 1 inch above the potatoes with cold water, addContinue reading “Shepherd’s Pie”

Balsamic Glazed Salmon Salad

Ingredients2 salmon filets2 cups of green lettuce, roughly chopped¼ cup blueberries¼ cup pecans, halved¼ red onion, slicedBoursin Cheese (Shallot & Chive or Fig & Balsamic)Kraft Fig Balsamic dressing1 green onion, sliced DirectionsPre-heat oven to 400ºF.  Line a baking sheet with aluminum foil, and spray with Pam cooking spray and place the salmon skin side down.  Season with salt andContinue reading “Balsamic Glazed Salmon Salad”

Butternut Squash Soup

Ingredients2 tbsp olive oil1 onion, chopped1 butternut squash, peeled, seeded, and cubed3 garlic cloves, minced¼ cup fresh sage, chopped1 tsp ginger, grated 1 tbsp ground cinnamon1 tbsp ground nutmeg3 cups vegetable or chicken broth½ cup heavy cream1 tbsp butterSalt & Pepper for seasoning DirectionsIn a large pot, heat olive oil on medium heat. Add the onion and cook for about 5 minutes.  Add the butternut squash,Continue reading “Butternut Squash Soup”