3 tsp. fresh garlic, chopped

1 med. jalapeño, stemmed, seeded, and chopped

4 scallions, chopped

17 oz. can chipotles in adobo

3 Tbsp. fresh oregano leaves

1 Tbsp. kosher salt

1 ½ cups red wine vinegar

1 cup olive oil

4 lbs country ribs

1. Place all ingredients except vinegar, oil, and ribs in a processor; puree; pulse in vinegar and oil, reserve.

2. Place ribs in a nonreactive hotel pan; pour 2 cups marinade over; cover with plastic wrap; marinate in refrigerator overnight.

ASSEMBLY:

3 Tbsp. unsalted butter

½ cup red onion, minced

3 beefsteak tomatoes, peeled, seeded, and diced

2/3 cup heavy cream

½ cup pepper jack cheese, grated

2 cups romaine, julienned

calabaza (squash), baked, cut into wedges, and seeds and strings removed (for garnish)

4 large Idaho potatoes, boiled and cut lengthwise into wedges

extra virgin olive oil

kosher salt

black pepper, freshly ground

purple potatoes, boiled, peeled and diced (for garnish)

scallions, chopped (for garnish)

avocado, cut into lg. Dice (for garnish)

corn, shucked, tossed in butter, salt, and pepper, roasted, and cut into strips (for garnish)

1. Heat butter in a saucepan over medium heat; add onion; cook until slightly carameliz

2. Add tomatoes; cook 7 minutes

3. Stir in cream and cheese; cook stirring until smooth (about 3 minutes).

4. Place half the sauce in a bowl; reserve.

5. Place romaine in a bowl; add remaining sauce; toss to coat; reserve.

6. Heat a grill; remove ribs from marinade; grill 15 to 20 minutes, turning frequently and basting with remaining marinade.

7. To serve, place some ribs on each plate; place 1 slice calabaza alongside; place romaine mixture next to ribs; top with 3 potato wedges; drizzle with oil; season; spoon remaining sauce over; sprinkle purple potatoes, scallions, and avocado over; top with corn strips

4 cups fresh spinach, washed and torn into bite-sized pieces

4 tablespoon capers, drained

2 cups chopped walnuts

½ cup freshly grated Parmesan cheese

4 oz. feta cheese, crumbled

4-8 oz. Swiss cheese, julienned

½ - 1 cup raisins or currants

1 cup cooked, crumbled Smithfield bacon

1 cup croutons

Buttermilk Ranch Dressing

In a large bowl, combine salad ingredients. Pour dressing over salad, toss, and top with bacon and croutons. Serve immediately.

Check back often to see new featured chefs and their fabulous creations!
After all, there's a little bit of an artist in everyone who likes to cook.
And at Keany Produce Company, we provide the perfect palate to showcase your style!

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