Ribs/17 recipes

Grilled Ginger-Sesame Cedar Planked Salmon with Maple Glaze recipe

Use seasonal kale to make this hearty and delicious soup. The garlic-olive oil crostini is a must to help soak every drop of yumminess.

This rib-sticking dish was given to me by a Southern relation.

A sweeter Memphis slaw featuring bold southern flavors so it can stand up to full flavor barbecue classics such as pulled pork or Memphis ribs.

A savory and hearty soup made with succulent beef, hot chili sauce and bean sprouts.

Used roma tomatos, basil and parsley from the garden, which made the soup super refreshing and tasty. Just make sure that when you puree the soup in your blender, use a towel to cover the lid tightly; or just use a hand mixer directly.

I use a bit more flour, let the dough rest in the fridge for 1 hr., and shape these into logs instead, brushing with egg wash and sprinkling with a little granulated sugar. I then bake them for 17 minutes. After cooling in the sheet pan for 5 min., I cut them into squares.

Juicy tomatoes on a bed of flaky puff pastry with caramelized onions and goat cheese.

Akudjura (dried bush tomato) crusted Ribeye steak served with broccolini, shitake mushrooms and wattleseed jus.

A quick, easy and delicious way to make mac and cheese. Adding some broccoli, bell peppers, and mushrooms makes it more nutritious too.

Buffalo Chicken Wings #4 recipe

Nothing is more satisfying than a piece of grilled juicy steak. The herb mustard goes deliciously well with the steak.

Barb's Best Gazpacho recipe

In a surprising twist, Tuscan kale is served raw—and makes for a substantial and satisfying fall salad. Sweet currants (or raisins) soaked in tangy white balasmic vingegar and salty parmesan punctuate the dressed, shredded kale.