Ingredients

• ¼ cup honey
• ¼ cup water
• 1 cinnamon stick
• 2 whole cloves
• ¼ teaspoon crushed red pepper
• 2 medium red grapefruits
• 3 medium navel oranges
• 3 mandarin oranges (or small tangerines)
• 1 tablespoon fresh mint
• 4 cups spring mix salad blend
• ⅓ cup pomegranate arils
• ½ teaspoon kosher salt
• 1 tablespoon olive oil

Steps

1. Combine honey, water, cinnamon stick, cloves, and red pepper in medium saucepan on medium-high. Boil 1 minute, then remove from heat and let cool slightly.
2. Peel citrus fruits, then cut each into ¼-inch-thick rounds. Strain honey mixture through fine mesh strainer (discarding solids). Chop mint finely.
3. Arrange salad blend around border of large, round serving platter. Arrange citrus slices on platter, alternating citrus types; sprinkle with pomegranate arils, salt, and mint. Drizzle honey mixture and oil over salad; serve.

Ingredients

• 2 teaspoons kosher salt
• 2 teaspoons freshly cracked black pepper
• 1 standing rib roast (4–5 lb)
• 20 cloves garlic
• 1 cup heavy whipping cream
• 1 ½ cups reduced-sodium beef broth
• 4 sprigs fresh thyme
• 2 teaspoons sherry vinegar

Steps

1. Preheat oven to 425°F. Combine salt and pepper; coat roast evenly with seasoning on all sides. Spread garlic across bottom of roasting pan; place roast bone-side down roast onto garlic, making sure to cover garlic completely with roast. Bake 20 minutes or until browned.
2. Reduce oven to 350°F; bake 1–1 ½ hours until roast is 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer roast to cutting board and let stand 10–15 minutes before slicing; temperature will rise 5–10°F during this time.
3. Transfer roasted garlic to 2-quart stockpot; smash cloves into paste. Add heavy cream, broth, and thyme to garlic; simmer 10–12 minutes until liquid is reduced by one-half. Remove thyme sprigs and stir in vinegar. Slice roast; serve with sauce on the side.

Ingredients

• 24 petite red potatoes (about 3 lb)
• 8 tablespoons olive oil, divided
• 12 cloves fresh peeled garlic, finely chopped
• 3 teaspoons fresh thyme, coarsely chopped and divided
• 1 teaspoon kosher salt
• ¼ teaspoon fresh cracked pepper
• 3 tablespoons black pepper (or plain) mayonnaise
• 1 ½ tablespoons water
• 2 tablespoons balsamic glaze

Steps

1. Preheat oven to 400°F. Place potatoes in large microwave-safe dish (or bowl); cover and microwave on HIGH for 12–15 minutes or until tender when pierced with a fork. Coat 2 baking sheets with 1 tablespoon each oil. Chop garlic (2 tablespoons) and thyme.
2. Arrange potatoes on baking sheets (3 inches apart); press lightly with potato masher, leaving potatoes somewhat intact. Combine remaining 6 tablespoons oil, garlic, 2 teaspoons thyme, salt, and pepper; brush mixture evenly onto potatoes. Bake 20–25 minutes or until browned and crisp.
3. Combine mayonnaise and water; whisk thoroughly. Transfer potatoes to serving platter; drizzle with mayo mixture and balsamic glaze. Top with remaining 1 teaspoon thyme; serve.