Can be made Gluten Free

Rosé and Sage Turkey 

 

Thanksgiving is almost here… Lets make it a great one!

Hosting a holiday meal, whether it be for five or twenty-five, needn’t be stressful.

Take a moment now to review the guest list, read through your recipes and shop for any items that you will need.

Rosé was the wine of the summer…so I have decided to carry it right into fall with this Rosé and Sage Roasted Turkey. Many of the items that are needed for this recipe can be purchased ahead. Take the time this weekend to do little bit of organizing and gathering.

 

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Tomato Tart

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This is my version of the tart that Brad served when we visited the Potters Studio at Knarlywood….Use up those beautiful leftover summer tomatoes…served warm or room temperature it will wow the family! ( We couldn’t decide if it should be categorized as appetizer, side dish or dessert…that’s how yummy it is!

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St. Louis Style Spare Ribs!

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St. Louis Style…Barbecue Spare Ribs

These yummy ribs are super simple when baked in the oven. They can even be made the day ahead and heated up just before serving! How fun:)

Ask The Butcher for:

St. Louis Spare Ribs…enough to feed your crew…This recipe makes enough sauce for two nice size racks of ribs…I would say that you should be able to feed six to eight people.

For the glaze:
3  18 oz bottles of your favorite barbecue sauce. ( I use Sweet Baby Rays original…it’s delicious and Gluten Free too!)
1/4 cup grainy mustard ( we have Silver Springs at R&S…that’s the one I used in this recipe)
1/2 cup brown sugar
1/4 cup soy sauce
1/4 cup apple cider vinegar
10 cloves of garlic;minced

Fresh cracked salt and pepper for seasoning the ribs!

Pre-heat the oven to 350 degrees fahrenheit.

Prepare your baking sheet with parchment or aluminum foil for easy cleanup!

Season the ribs on both sides with salt and pepper.

If you haven’t asked The Butcher to remove the membrane from the underside of the ribs…do so now…you will see a description on how to do this …in the gallery below.

In a nice size bowl, whisk together all ingredients for the basting glaze.

Place the ribs on the baking tray with the bones facing up. Cover with 1/4 of the basting glaze. Flip the ribs and cover with another 1/4 of the mixture. Reserve the other half of glaze for the second hour of baking.

Bake the ribs, uncovered in the oven for an hour. Remove from the oven and flip the ribs over. Coat the ribs with the rest of the glaze and return to the oven for another hour to an hour and a half.
(Total cooking time will depend on your oven…but should take anywhere between 2 – 2 1/2 hours)

Perfection!

Printable instructions here St Louis Style Spare Ribs
Scroll through the gallery for step by step instructions:

This recipe can easily be made Gluten Free…just be sure to check the soy sauce and mustards….many are NOT gluten free!

Spring Steak Stir Fry…Keeping it simple~

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Spring Steak Stir Fry~ Served in our Chowfancy Buddha Bowl Hand-crafted on the Potters Wheel by Terrice Bassler~

Now that the warmer weather is on the way…let’s stick to the keep it simple rule…quick, easy and healthy dinners…you will eat the leftovers!
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Pink Vodka Sauce

This beautiful pasta cooks up super quick! Be sure to have the water at a rapid boil before cooking pasta for just about four minutes. Yum!

Are you looking for a special recipe to warm up the family this weekend? How about trying this Simple Pink Vodka Sauce. Quick and easy, yet super decadent, this yummy sauce will be delicious over your favorite pasta. We love the Farmers Fettucini from Northern Farmhouse Pasta, crafted from Organic NY Wheat…but a traditional Penne would be delicious too!


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