Celebration Kit

with Braised Short Rib Crostinis, Garlic Shrimp, Lamb Chops & Chocolate-Covered Strawberries

fresh ingredients


  • 12 pcs
    lamb chops
  • 10 oz
    chimichurri sauce
  • 12 oz
  • 6 oz
    olives/sundried tomato blend
  • 3 pcs
    sliced crusty bread
  • 4 oz
  • 4 oz
    parm cheese
  • 16 oz
  • 12 oz
    braised short ribs
  • 2 oz
    chili flakes
  • 2 oz
  • 4 oz
    chopped garlic
  • 2 oz
  • 2 oz
  • 4 oz
  • 6 oz
    pickled onion
  • 4 oz
    garlic butter
  • 8 oz
  • 2 oz
    shallot/garlic blend
  • 6 pcs
    chocolate covered strawberries

Kitchen Items Needed

Grill pan/bbq grill 

Medium pot with lid

Large pot with lid

2 x large skillet

1 x plate 

Baking sheet

Zester/box grater

Small pot

Oven safe dish


Slotted spoon


cook along



Preheat oven to 350º F;

Preheat grill pan/BBQ grill; 

Remove chops from bag, place on a plate, season well with salt, pepper;

Remove short ribs from bag, place in medium pot;

Remove shrimp from bag, pat dry with paper towel, season with salt, pepper;

Add ¾ water to other large pot, bring to boil; 

Slice baguette into thin rounds. Spread little bit of garlic butter on one side & place on baking sheet, saving rest of butter for later;

Zest lemon, squeeze juice into small bowl;

Cut crusty bread slices into pieces for 6 pieces in total;

Peel & thinly chop shallot;

Remove leaves from stems, roughly chop parsley.

1Make Orzo Salad

Add orzo to boiling water. Cook for 8-10 minutes until just cooked. Drain, return to pot. Drizzle with olive oil, add sundried tomato/olive blend, lemon zest, feta cheese (crumble with your hands) season with salt & pepper, add ¼ parsley. Stir together well, keep warm with lid. 

2Prepare Chops

Grill chops 2-3 minutes on each side until slightly charred. The chops will not be fully cooked through. Place in oven safe dish, cover loosely with foil. 

3Heat Short Rib, Toast Breads

Warm short rib over low heat, adding a splash of water if it is getting dry. On a sheet pan, place crusty bread on one side, garlic toasts on the other. Set a timer for 5 minutes, making sure to check the toasts so they don’t burn. If they are not toasty in 5 minutes, leave in for another 2-3 minutes, being careful to watch. Remove from oven once done. 

4Prepare Spinach

Heat a small drizzle of olive oil & remaining garlic butter in skillet. Add spinach, cooking until just wilted, about 5 minutes. Season with salt, pepper, set aside. 

5Warm Chops

Place chops in the oven, turning the heat down to 175º. This will allow them to cook a bit more. If you prefer your chops medium rare, you don’t need to place them back in the oven. 

6Prepare Shrimp

In another large skillet/heavy bottom pan, warm a drizzle of olive oil over medium heat.

Add chopped garlic, shallots, lower the heat, & sauté for about 1 minute or until the garlic just begins to brown. Be careful not to let it burn.

Raise the heat to high & immediately add shrimp, lemon juice, chili flakes (start with 1/3) & brandy. Stir well to coat the shrimp, sauté until the shrimp turn pink,3 to 5 minutes. Remove from heat, season to taste with salt & freshly ground black pepper. If you want the shrimp spicer, add more chili flakes.

7Start to Assemble the Party!

Chops: serve orzo salad in a bowl or platter. Lay out chops, serve with chimichurri. 

Short Rib Crostini: using a slotted spoon, place spinach on top of the toasted crusty bread – try to make sure you get as much moisture out of the spinach by draining excess liquid so your bread doesn’t go soggy. Divide short rib, layer on spinach. Top with parsley, parmesan cheese & pickled onions. 

Shrimp: Heat the shrimp up if needed for a couple of minutes. Transfer the shrimp to a plate, pour over the sauce, or you can serve straight from the pan. Sprinkle with the chopped parsley, serve garlic toasts.

Strawberries can be served anytime!