Sustainable Meats Workshop
Recipes:
-
Roasted Red Bliss and Sweet Potatoes
-
Classic French Bread
-
Grilled Lamb Ribs with Honey-Lemon Glaze Served with Smoked Eggplant Purée with Mint and Sweet Red Onions
-
Cowboy Steak au Poivre (Peppercorn-Crusted Extra-Thick Bone-In Rib-Eyes with Flambéed Cognac Sauce)
-
Frenched Pork Rib Chops Stuffed with Spinach, Bacon and Fresh Mozzarella
-
Assorted Grilled Sausages and Uncured Dry Salami with Grainy Mustard, Sharp Cheddar Cheese and French Bread
-
Mixed Green Salad with Red Wine Vinaigrette
-
Sample Recipes:
-
Bonus Recipe: