Appetizer: Goat Cheese on Garlic Toast

Ingredients:

• Six – ½ inch thick diagonal baguette or Neo Tuscan Boule
• Extra virgin olive oil (for brushing)
• ½ cup Montchevre Goat Cheese Logs
• 1 Tbsp. chopped parsley
• 1 Tbsp. minced chives
• 1 Tsp. chopped thyme
• Salt and ground pepper
• 1 garlic clove (cut in half)

Directions:

1. Preheat the oven to 350 degrees or fire up the grill.  Brush the bread with olive oil, and bake for about seven minutes until the bread is crisp.  Or, grill the bread over medium high heat until brown (about 30 seconds per side).
2. In a bowl, blend the goat cheese with the parsley, chives and thyme.  Season with salt and pepper.
3. Rub the toast with the garlic.  Spread the goat cheese.
4. Serve warm or at room temperature.

Main Course: Smoky Strip Steaks with Chimichurri Sauce

Ingredients:

• ¼ C. Vegetable Oil
• ¼ C. Earth Fare Olive Oil 3 Liter Tin
• 1 Tbsp. White wine vinegar
• ¼ C. Chopped Parsley
• ¼ C. Chopped Cilantro
• 2 Chopped roasted red bell peppers
• 2 Minced garlic cloves
• 1/2 Tbsp. Fresh lime juice
• 1 Tsp. Crushed red pepper
• Salt and ground pepper
• Five 4 oz Piedmontese All Natural NY Strip
• 1 Tbsp. Unsalted, melted butter
• Sea salt and smoked black pepper

Directions:

1. Light the grill.
2. Whisk oils with the vinegar.  Stir in the parsley, cilantro, bell pepper, garlic, onion, lime juice and crushed red pepper.  Season with salt and pepper, and let sit for 20 minutes.
3. Brush the steaks with the melted butter, and season them with the sea salt and smoked black pepper.
4. Grill the steaks over medium high heat.  Turn once.  Cook until the desired doneness.
5. Take off the grill, and let rest for 10 minutes.
6. Serve with chimichurri sauce on top.

Dessert: Homemade Cupcake from Earth Fare!

Appetizer: Create your own cheese and cracker tray for less than $10!
• Kerrygold Parchment Wrapped Irish Cheeses ($3.59 ea)
• Earth Fare Assorted Entertainment Crackers (2/$5.00)

For even more palate pleasing, grab some fresh strawberries and grapes for a wonderful mix of flavors.

Main Course: Pan-Seared Sichuan Shrimp with Spaghetti

Ingredients:
• 6 ounces spaghetti (2/$5.00 this month!)
• 1 pound medium shrimp, shelled and deveined (on sale for $8.99 lb!)
• Salt and freshly ground white pepper
• 1 teaspoon ground peppercorns
• 3 tablespoons vegetable oil
• 4 large scallions, thinly sliced
• 2 tablespoons finely grated fresh ginger
• 1/3 cup soy sauce
• 3 tablespoons balsamic vinegar
• 1 1/2 teaspoons olive oil (If you’ve run out, it’s on sale for $19.98!)

Directions:
1.  Bring a large saucepan of water to a boil. In a large bowl, cover the spaghetti with warm water and let stand until pliable, about 5 minutes. Drain the spaghetti and cut them into 4-inch lengths. Boil the spaghetti until tender but still chewy, about 25 seconds. Drain and return the spaghetti to the pot. Rinse twice under cold water and drain; let stand in the colander.
2.  Season the shrimp with salt, white pepper and 1/2 teaspoon of the peppercorns. In a large, deep skillet, heat 1 tablespoon of the vegetable oil until shimmering. Add the shrimp and cook over moderately high heat, turning once, until pink on the outside and white within, about 2 minutes. Transfer the shrimp to a plate.
3.  Add the remaining 2 tablespoons of vegetable oil to the skillet and heat until shimmering. Stir in the scallions and ginger and cook until fragrant, about 1 minute. Stir in the spaghetti, soy sauce, vinegar, olive oil and the remaining 1/2 teaspoon of peppercorns and cook until heated through, about 1 minute. Add the shrimp and season with salt and white pepper. Transfer to shallow bowls and serve right away.

Dessert: Pick up some Tiramisu from Earth Fare. At $2.79 each, you can’t beat this mouth-watering, indulgent dessert!