Ingredients

• 2 tablespoons olive oil
• ½ lb colossal (U-15) white shrimp, peeled and deveined (8 shrimp)
• 1 lemon, for juice
• 1 tablespoon minced garlic
• ¼ teaspoon crushed red pepper
• 2 tablespoons white wine (or chicken broth)
• 2 tablespoons fresh Italian parsley, chopped
• 3 tablespoons Kerrygold Garlic & Herb Butter
• ½ teaspoon Alessi Kosher Sea Salt
• ¼ teaspoon pepper
• Utensils and Cookware
• Large sauté pan
• Tongs
• Juicer
• Variety of measuring spoons
• Chef's knife
• Cutting board

Steps

1. Preheat oil in a large sauté pan over medium. Add shrimp to pan one at a time and cook for 2 minutes; flip each shrimp and cook 1 more minute. Squeeze juice for lemon (1 tablespoon).
2. Add garlic and red pepper; cook and stir about 30 seconds until garlic is fragrant. Deglaze pan with lemon juice and wine until liquid is reduced by half. Chop parsley.
3. Remove pan from heat; add butter and parsley, then swirl pan to melt better evenly over shrimp. Season with salt and pepper; serve immediately.

Ingredients

• 3 tablespoons olive oil, divided
• 2 (6-oz) beef tenderloin fillets
• 1 teaspoon Alessi Kosher Sea Salt
• ½ teaspoon pepper
• Utensils and Cookware
• Variety of measuring spoons
• Basting brush
• Small oven-safe sauté pan
• Tongs

Steps

1. Preheat oven to 400°F. Preheat 2 tablespoons oil in a small oven-safe sauté pan on high until the oil begins to lightly smoke. Coat beef lightly with remaining 1 tablespoon oil, then season all sides with salt and pepper.
2. Add beef to pan and sear 2 minutes (without turning). Turn beef, then place pan in oven; roast 15 minutes and until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done).
3. Remove beef from oven. Let stand 5–10 minutes to rest before serving (temperature will rise 5–10°F during this time).
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steaks, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Ingredients

• Parchment paper
• 1 lb asparagus, snapped
• 2 tablespoons olive oil
• 2 cloves garlic, chopped
• 1 lemon, for zest/juice
• 1 teaspoon Alessi Kosher Sea Salt
• ¼ teaspoon pepper
• Utensils and Cookware
• Baking sheet
• Variety of measuring spoons
• Chef's knife
• Cutting board
• Zester
• Juicer

Steps

1. Preheat oven to 400º F. Line baking sheet with parchment paper. Snap asparagus spears to remove the tough end root and discard. Arrange asparagus in single layer on baking sheet, then drizzle with oil. Roll asparagus in oil until all are coated evenly.
2. Chop garlic (1 teaspoon). Zest lemon (1 teaspoon); squeeze for juice (2 tablespoons). Sprinkle garlic, lemon zest, and juice over asparagus, then season with salt and pepper.
3. Roast asparagus 10–12 minutes until spears begin to brown and become slightly tender. Serve immediately.

Ingredients

• 3 tablespoons Pompeian Balsamic Vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• ⅓ cup Pompeian Extra Virgin Olive Oil
• 1 teaspoon Alessi Kosher Sea Salt
• ¼ teaspoon pepper
• ¾ cup praline pecans, chopped
• 2 tablespoons Deli Pecorino Romano cheese, shredded
• 4 cups baby arugula
• Utensils and Cookware
• Whisk
• Mixing bowl
• Variety of measuring spoons
• Measuring cups
• Spatula
• Chef's knife
• Cutting board
• Grater
• Salad bowl
• Tongs

Steps

1. Whisk in medium mixing bowl: balsamic vinegar, honey, and mustard. Add olive oil slowly, while whisking briskly, then season dressing with salt and pepper. Chop pecans. Shred cheese.
2. Place arugula in salad bowl; add dressing and toss to coat. Divide salad between 2 serving dishes; top each with even amounts pecans and cheese.

Ingredients

• 12 large strawberries, thinly sliced
• 4 Melissa's Crepes
• 1 ¼ cups chocolate-hazelnut spread
• 2 tablespoons unsalted butter
• ¼ teaspoon McCormick Ground Cinnamon
• 1 cup vanilla ice cream
• Utensils and Cookware
• Chef's knife
• Cutting board
• Spatula
• Variety of measuring spoons
• Large nonstick sauté pan
• Tongs
• Ice cream scoop

Steps

1. Remove stems from strawberries and slice. Place 4 crepes on a clean, dry work surface. Lightly spread about 3 tablespoons chocolate-hazelnut spread over each crepe; fold in half, then spread about 2 tablespoons more chocolate-hazelnut spread over each. Layer even amounts strawberries over chocolate-hazelnut spread and fold crepes into quarters.
2. Melt butter in a large, nonstick sauté pan over medium. Sprinkle cinnamon over melted butter, then gently lay crepes into pan; cook 30 seconds on each side. Serve crepes topped with ice cream.