Succulent Olive Oil Poached Salmon with Kalamata Caper Relish and Charred Lemon

SERVES: 6

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Pink Peppercorn Encrusted Pan-Seared Filet Mignon

SERVES: 4

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Slow Cooked Succulently Tender Boneless Short Ribs

SERVES: 4-6

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Gabrielle’s Garden Herb & Flower ‘Wine Can’ Chicken

SERVES: 4-6

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Sesame Wild Mint Honey Glazed Lamb Meatball Skewers

SERVES: 4-6 YIELD: 18 meatballs, 1 oz.

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Brined Moroccan Turkey and Vegetable Medley Skewers With Foraged Wild Mint Honey-Lavender-Cilantro Yogurt Dipping Sauce

SERVES: 4-6

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Exotic Swordfish and Vegetable Skewers

SERVES: 4-6

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Marjoram and Orange Honey-Bourbon Glazed Ham

SERVES: 6 plus left-overs

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Rosemary Honey-Lime Chicken with Gabrielle’s Citrus Salsa

SERVES: 6

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Flavor Popping Dry-Brined Herb-Butter Turkey

14 lb. turkey serves 12-14 with left overs

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Rosemary and Lavender Brined Pork Chops with Calvados Flambéed Apples

SERVES: 6

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Grilled Parchment Steamed Salmon Dressed with Fragrant Fish Rub

SERVES: 4-6

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Dry Rubbed Baby Back Ribs

Serves 4-6

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Rubbed Leg of Lamb

Servers : 8

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Seared Filet Mignon with Cabernet Pan Sauce

Serves 4

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Grilled Rubbed Rib-Eye with Cabernet Sauvignon Compound Butter

Serves 4

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Roast Leg of Lamb with Rhubarb, Date, and Golden Raisin Chutney

Makes 4 cups

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Grilled Chicken with GC Poultry Rub

Serves 4-6

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Garden Pasta Salad Roasted Chicken with GC Poultry Rub

Serves 4

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4 lb. Oven Roasted Prime Rib Roast Seasoned with GC Napa Valley Meat Rub

Serves 6

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Crispy Aromatic Rub Roasted Chicken

Serves 6

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