Mix parsley, olive oil, minced garlic cloves, minced spicy kelp pickles.
Heat oven to 450.
Wash potatoes and rub with olive oil. Sprinkle with salt and pepper.
Bake until soft.
Cut lengthwise and scoop out potato meat leaving shells for filling.
In a bowl, mix potato meat with a cup of vegan alfredo sauce. Salt and pepper to taste.
Spoon into potato shells and place back in the oven to broil tops.
Sprinkle green onion for serving.
Heat oven to 450.
Heat cast iron skillet on Medium High. Add butter or oil.
Mix black garlic, salt and pepper together. Drizzle olive oil on both sides of the steak and rub with the garlic season we just made.
Sear on a hot skillet for 2 min each side, all around.
Place skillet in oven for another 5-10 until ribeye is 120 for Rare.
Rest on a cutting board for 5-10 minutes until temp hits 125 for rare.
Slice and drizzle with chimichurri.
Ingredients
Directions
Mix parsley, olive oil, minced garlic cloves, minced spicy kelp pickles.
Heat oven to 450.
Wash potatoes and rub with olive oil. Sprinkle with salt and pepper.
Bake until soft.
Cut lengthwise and scoop out potato meat leaving shells for filling.
In a bowl, mix potato meat with a cup of vegan alfredo sauce. Salt and pepper to taste.
Spoon into potato shells and place back in the oven to broil tops.
Sprinkle green onion for serving.
Heat oven to 450.
Heat cast iron skillet on Medium High. Add butter or oil.
Mix black garlic, salt and pepper together. Drizzle olive oil on both sides of the steak and rub with the garlic season we just made.
Sear on a hot skillet for 2 min each side, all around.
Place skillet in oven for another 5-10 until ribeye is 120 for Rare.
Rest on a cutting board for 5-10 minutes until temp hits 125 for rare.
Slice and drizzle with chimichurri.
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