Ingredients:
4 Tablespoons Olive Tapenade Spread -OR- Original Garlic Joy
1/4 Cup Fresh basil leaves chopped
Kosher salt
Freshly ground black pepper
4 pints Grape tomatoes (red and yellow)

Preparation:
1. Preheat oven to 350 degrees F.
2. In a medium bowl, combine the GarlicJoy, basil, salt, and pepper. Add the tomatoes and toss.
3. Pour into a baking dish then roast uncovered for 40 minutes.
Yield 4 to 6 servings

Ingredients:
1 1/2 pounds Grape tomatoes, quartered (about 1 quart)
3 tablespoons Original Garlic Joy
3 tablespoons Olive oil
3/4 teaspoon Sea or kosher salt
1/4 teaspoon Fresh-ground black pepper
1/2 cup Basil leaves, thinly sliced
3/4 pound Spinach fettuccine
2 bunches Watercress, tough stems removed
1 lemon, juice of

Preparation:
1. In a large bowl, toss the tomatoes with Original Garlic Joy, olive oil, 1/2 teaspoon of salt, pepper, lemon juice, and basil. Set aside.

2. In a large pot of boiling, salted water, cook the spinach fettuccine until just done, around 12 minutes, drain.

3. Return to hot pan, and toss with tomato mixture, watercress, and the remaining 1/4 teaspoon salt to taste. Garnish with fresh grated Parmesan cheese.

Yield 4 servings

Ingredients:
10 ounces Snap beans or green beans
1 Cup Orzo (rice-shaped pasta)
1 Medium onion chopped
3 Tablespoons Original Garlic Joy
3 Medium tomatoes
1 tablespoon White-wine vinegar
1 tablespoon Fresh flat-leafed parsley leaves, chopped
1 cup Crumbled feta (about 6 ounces)

Preparation:
1. Fill a 4-quart kettle three-fourths full with salted water and bring to a boil for beans and orzo.

2. Quarter and seed the tomatoes. Cut quarters lengthwise into 1/4-inch-thick slices. Trim beans and cut into 1-inch pieces.

3. In a large skillet, cook onion and Original Garlic Joy over moderate heat until onion is softened.

4. Add tomatoes and cook, stirring, until tomatoes are softened, about 2 minutes.

5. Prepare a bowl of ice and cold water. In boiling salted water, blanch beans 1 minute. Then transfer to ice water using a slotted spoon to stop cooking quickly.

6. Drain beans in a colander and pat dry. Add beans to tomato mixture and return water in kettle to a boil.

7. Boil orzo until al dente and drain in colander. Add orzo to bean mixture with vinegar, parsley, feta, and salt and pepper to taste, tossing to combine well.

Yield; 2-4 servings

Ingredients:
1 10-pound Prime rib roast
7 Oz (1 container) Original Garlic Joy -OR- Sun Dried Tomato Garlic Joy
2 teaspoons Horse Radish
2 teaspoons Salt
2 teaspoons Ground black pepper
2 teaspoons Dried thyme

Preparation:
1. Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, salt, pepper, horse radish, and thyme.

2. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.

3. Preheat the oven to 500 degrees F. Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F and continue roasting for an additional 60 to 75 minutes.

4. The internal temperature of the roast should be at 145 degrees F for medium rare. Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.
Yield; 10 servings

Ingredients:
3 Florida tomatoes, halved
1 Florida eggplant, halved lengthwise
1 small Florida onion, halved
4 Tbsp GarlicJoy Original or Sun Dried Tomatoes
2 tablespoons vegetable oil
1 tablespoon fresh Florida thyme, chopped
4 cups chicken broth
1 cup heavy cream
3 1/2 ounces
crumbled goat cheese
salt and pepper to taste

Preparation:
1. Preheat oven to 400 degrees F.
2. Place tomatoes, eggplant, onion and garlic on a baking sheet and brush with oil.
3. Roast in preheated oven until very tender and brown in spots, about 45 minutes.
4. Scoop out eggplant pulp and discard skin. Place eggplant pulp, tomatoes, onion and garlic in a large heavy saucepan with thyme and chicken broth.
5. Bring to a boil over medium heat, then reduce heat and simmer until onion is very tender, about 45 minutes.
6. Purée in batches using a food processor or using an immersion blender.
7. Return to low heat and stir in cream. Bring to a simmer, thinning with more broth if necessary. Season with salt and pepper.
8. Ladle into bowls and sprinkle with goat cheese.