I Honestly Love You
Appetizer/ Salad: Tomatoes and Avocado with Artichokes on Garlic Toast
- 1 can quartered artichoke hearts
- 1 roasted pepper, cut into strips
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp pepper
- 3 tbsp olive oil
- 2 tsp balsamic vinegar
- 1 lemon
- 1 tomato
- 1 ripe avocado
- Leaf lettuce for garnish
Garlic Toast
- 2 tbsp butter
- 2 tbsp olive oil
- 2 cloves garlic chopped
- 2 tbsp chopped parsley
- Italian or French bread
In small mixing bowl, add drained, artichokes, roasted pepper strips, and
garlic powder. Season with salt, pepper, olive oil, 1 tsp vinegar, and juice from
½ lemon. Mix and taste. Slice tomato into circles, peel avocado, and slice
into wedges. Dress a serving plate with lettuce then arrange tomatoes and
avocados around outside on lettuce garnish. Add artichokes to middle of plate.
Season tomatoes and avocado with pinch of salt & pepper. Drizzle olive oil,
squeeze ½ lemon over them, and sprinkle 1 tsp vinegar. Cover and place in
fridge until ready to serve.
Garlic Toast: Preheat oven to 350°. Place butter, olive oil, and garlic in a small
microwave bowl and place in microwave for 15 seconds. Butter will be soft
enough to mix with oil and garlic, then add parsley. Take your favorite Italian or
French bread and cut into thin slices. Place slices on cookie sheet and spread
garlic butter on top. Place in oven for 5 minutes, or until golden brown. Place
in breadbasket and serve with salad.
Entrée: Tuscan Rib Chops with Roasted Garlic Mashed Potatoes
- ¼ cup olive oil
- 2 tbsp balsamic vinegar
- 1 clove minced garlic
- ½ tsp dry oregano
- 2 fresh basil leaves, chopped
- ½ tsp salt
- ¼ tsp pepper
- rib lamb chops, trimmed
6
of most fat
- Mint jelly
Pour oil, vinegar, and spices into mixing bowl and whisk until blended. Place
lamb into small bowl and pour marinade on top. Cover and set aside while you
make the potatoes. Turn grill to medium high heat. After the potatoes are done
and mashed, set aside near stove, and grill chops. Place chops on grill over
direct heat for 3 to 5 minutes per side for medium-rare. Turn only once, but
cook longer for medium or well. Serve with mashed potatoes and mint jelly.
Grocery List
for
I Honestly Love You
Meat
Oils/Spices
q 6 lamb rib chops
q Garlic powder
q Oregano
q Salt & pepper
q Olive oil
q Balsamic vinegar
Fruit/Vegetables
q 6 potatoes
q 1 lemon
q 1 tomato
q 1 ripe avocado
q Garlic
q Fresh basil
q Fresh parsley
q –14 oz can quartered
1
artichokes
Condiments
q Mint jelly
Bakery
q Italian or French bread
Sweets
q Dessert
Vegetable: Roasted Garlic Mashed Potatoes
- 6 cloves garlic
- Salt
- Olive oil
- large potatoes, peeled and
6
cut into 1-inch cubes
- ¼ tsp pepper
- ½ stick softened butter
- ½ cup warm milk
Preheat oven to 375°. Place garlic cloves on a piece of aluminum foil. Add a
pinch of salt and coat with olive oil. Pinch foil closed and place garlic into
oven. Let bake while cooking potatoes. Place large pot ¾ full of water over high
heat and bring to boil, and then add 3 pinches of salt and potatoes. Bring
water back to boil then reduce heat and cook potatoes for about 15 minutes,
or until tender. Drain potatoes and pour into mixing bowl. Add butter, ½ tsp
salt, pepper, and milk (heat milk in microwave first). Remove garlic from oven
and chop or mash before adding to potatoes. Combine ingredients with mixer
or large fork. Add more butter and/or milk to get the taste and smoothness
you like.
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“Love is like a mountain, hard to climb; but
once you get to the top the view is beautiful.”
Daniel Monroe Tuttle
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