Servings: 4

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 1 large shallot, sliced
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 2-3 teaspoons white balsamic vinegar
• ⅓ cup crumbled goat cheese
• ¼ cup pomegranate seeds

Method:

1. Preheat oven to 400°F. Toss 1 pound of Brussels sprouts with 1 large sliced shallot, 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Spread on a large rimmed baking sheet.
2. Roast the Brussels sprouts until tender, 20 to 22 minutes. Return to the bowl and toss with 2 to 3 tablespoons vinegar to taste. Sprinkle with 1/3 cup goat cheese and 1/4 cup pomegranate seeds.

Source: Sally’s Baking Addiction

Servings: 14

Ingredients
4 large garlic cloves, finely chopped (1 1/2 tablespoons)

• 1 tablespoon kosher salt, divided
• 1 tablespoon fresh thyme leaves
• 1 teaspoon finely chopped fresh rosemary
• 1 ½ teaspoons ground pepper
• 3 tablespoons olive oil
• 1 (5 pound) 3-rib beef standing rib roast, chine bone removed

Method: 

1. Line a rimmed baking sheet with foil; set a wire rack in the pan. Place garlic on a cutting board and sprinkle with 1 teaspoon salt. Drag the flat side of a large knife back and forth over the garlic to form a paste. Transfer the paste to a small bowl. Add thyme, rosemary, pepper, oil and the remaining 2 teaspoons salt; stir until thoroughly blended.
2. Rub the garlic mixture evenly over roast. Place the roast, fat cap up, on the prepared rack on the pan. Refrigerate, uncovered, for 8 hours or overnight.
3. Remove the roast from the refrigerator 1 hour before cooking; let stand at room temperature.
4. Place oven rack in lower third of oven; preheat to 275 degrees F.
5. Roast the prime rib until a thermometer inserted in the thickest portion registers 120 degrees F (for medium-rare), about 2 hours and 30 minutes to 2 hours and 50 minutes, or to 130 degrees F (for medium). Remove from the oven and let rest for 1 hour before serving.

Source: Sally’s Baking Addiction

Servings: 10

Ingredients:

• 1 frozen puff pastry, thawed
• 6 tablespoons fig jam
• 1 (4-ounce) log goat cheese

Method: 

1. Preheat oven to 400°F. Stack 2 large baking sheets on top of each other (this will help keep the bottom from burning) and line with parchment paper. Lay puff pastry on another sheet of parchment and roll it out to about 12 inches. Evenly spread jam over the pastry, leaving ½ inch of 1 edge bare for sealing. Crumble goat cheese on top of the jam. Brush the bare edge with water to help it stick. Starting at the opposite edge, roll the pastry into a log; place seam-side down on a small cutting board and freeze until firm enough to slice, 20 to 30 minutes.
2. Using a sharp knife, cut the log into 10 pieces. Transfer the slices to the prepared baking sheet. Bake until golden brown on the edges, 23 to 25 minutes. Let cool for 10 minutes before serving.

Source: Skinny Taste