Slice a boneless skinless chicken breast put it in a baggie.

Pour in about 2 tablespoons of Sesame Miso dressing, close the bag and shake to coat.

Marinate in fridge for @ 30 minutes. Grill chicken until done, about 8 minutes on each side.

While chicken is grilling, put salad greens on a plate (romaine, Chinese cabbage, cilantro, etc) top with shredded carrots, and almonds or cashews. Slice cooked chicken breast and put on top of greens, add crunchy rice noodles, and top with more Galeos Sesame Miso dressing.

Thank you to Elisabeth for providing this recipe!

Ingredients

• 6 lbs of boneless rib eye beef
• Fresh rosemary
• 1 tbsp of course black pepper
• 10 cloves of whole garlic peeled
• 2 lbs of pumpkin diced into 2″ squares
• 3 tbsp of olive oil
• 1 tbsp of sea salt
• 1/2 cup of Galeos Miso Caesar

Preparation:

Pre heat the oven to 350° in roasting, in a dip tray place the beef make deep insertion with knife and insert the garlic cloves and rosemary in different parts of the beef, rub the beef with olive oil and add black pepper and salt, pour the Galeos Miso Caesar, place the pumpkin squares around the beef and brush the above ingredients onto it, place in oven for 45 min. Remove the pan and start brushing the ingredients periodically and roast for a further 45 minutes, check the temperature inside the beef and once it reaches 135° is ready for a medium rare

Serves 4

Ingredients 

6 Tbsp Galeos Miso Caesar½ head romaine lettuce
4 oz. mix baby greens (spinach, kale, arugula)
2 hard-boiled eggs
2 large tomatoes
12 asparagus stalks
12 oz. can tuna, drained
2 medium pickled cucumbers

Preparation

Eggs, asparagus can be cooked the day before, but Galeos suggest to be done before serving. Cook asparagus in water with a little of salt about 3-5 min. While you are waiting for asparagus, divide mix baby greens and lettuce among 4 plates. Arrange egg slices along one edge of each plate, place 3 asparagus stalks across the top of each salad, divide potato and tomatoes evenly and add 3oz. of tuna and ½ pickled cucumber. Drizzle with Galeos Miso Caesar dressing.

Instead of canned tuna, you can use fresh seared tuna or grilled wild salmon.

Always yours,
Chef Galeos

Oven Baked Galeos Baby Back Ribs

• 4 Lbs of baby back ribs
• 4 Tbsp of extra virgin olive oil
• 2 Tbsp of salted butter
• 1 Tbsp of black pepper
• 1/2 Cup of honey
• 3 oz of dice fresh green chili peppers
• 1 Clove of garlic minced
• 1 Cup of Galeos Miso Caesar
• Sea salt to your liking

Preparation:

Preheat oven to 325°, in a deep tray rub the ribs in olive oil, butter and honey, pour the Galeos Caesar onto ribs and cover well all over the ribs, add the pepper and sea salt, chili peppers and garlic, close the tray with foil and place it in the oven for 20 minutes, remove the foil and brush the juice at the bottom of the tray every 10 minutes until cooked, about 20 to 30 minutes, when ready place the ribs on a nice dish and pour the juice on top and enjoy it.

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