• In a medium bowl, combine olive oil, garlic, shallot, red wine vinegar, Dijon, rosemary, thyme, lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper; set aside 1/4 cup of the mixture in the refrigerator until ready to serve.
• In a gallon size Ziploc bag or large bowl, combine lamb chops and remaining olive oil mixture; marinate for at least 2 to 6 hours, turning the bag occasionally. Drain the lamb chops from the marinade.
• Using paper towels, pat both sides of the lamb chops dry; season with salt and pepper, to taste.
• Heat canola oil in a large cast iron skillet over medium high heat. Working in batches, add lamb chops to the skillet in a single layer and cook until desired doneness, about 3-4 minutes per side. Let rest 5 minutes.
• Serve immediately with reserved 1/4 cup olive oil mixture.

• Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• In a medium bowl, combine Gruyere, white cheddar cheese and Pecorino; set aside.
• In a small saucepan over medium heat, combine heavy cream, garlic, thyme, Dijon, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil; reduce heat and simmer until flavors have blended, about 2 minutes. Remove from heat.
• Place half the potato slices in a single layer onto the prepared baking sheet in an overlapping pattern. Sprinkle with half the Gruyere mixture. Top with remaining potato slices and pour the heavy cream mixture evenly over the potatoes.
• Place into oven, covered, until tender, about 20 minutes. Sprinkle with remaining Gruyere mixture. Place into oven, uncovered, until top becomes golden brown and crusted, an additional 20 to 25 minutes.
• Serve immediately, garnished with chives, if desired.

• Preheat oven to 350 degrees F. Line a baking sheet with foil.
• Using paper towels, pat ham dry. Using a sharp knife, score the top side of the ham by making shallow cuts in a diamond pattern.
• In a small saucepan over medium heat, combine brown sugar, pineapple juice, honey, mustard, thyme, rosemary, cinnamon, cloves and 1/2 teaspoon pepper. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3-4 minutes.
• Place ham, cut side down, onto the prepared baking sheet. Brush evenly with 1/2 cup brown sugar mixture.
• Place into oven, brushing with remaining brown sugar mixture every 30 minutes, until cooked through, reaching an internal temperature of 140 degrees F, about 2 hours 30 minutes. Let rest 15 minutes before slicing.
• Serve immediately.

• In a small saucepan over low heat, combine raisins and orange juice until warmed, about 5 minutes. Remove from heat; let stand 10 minutes. Drain the raisins from the orange juice, discarding the orange juice; set aside.
• In a large bowl, combine flour, orange zest, cinnamon, salt and nutmeg; set aside.
• Combine milk, yeast and 1 teaspoon sugar in a small bowl; let stand until foamy, about 5 minutes.
• In the bowl of an electric mixer fitted with paddle attachment, beat butter and remaining 1/2 cup sugar on medium speed until light and fluffy, about 2 minutes. Beat in eggs and raisins until well combined.
• Using the dough hook, add flour mixture and yeast mixture until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. Increase speed to medium-high and beat for 3-5 minutes.
• Lightly oil a large bowl or coat with nonstick spray; place dough in bowl, turning to coat. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 45 minutes to 1 hour.
• Gently deflate dough by punching down. Roll into a 15-inch rope; cut into 15 1-inch pieces, pressing each piece into a disk, then shaping into a ball.
• Lightly oil a 9×13 baking dish or coat with nonstick spray. Place dough balls into the prepared baking dish. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 30-45 minutes.

for the cross

• In a small bowl, whisk together flour and water until a smooth paste is formed. Transfer to a Ziploc bag, making a small cut in the corner of the bag. Pipe mixture over each dough ball, creating a thick cross.
• Preheat oven to 350 degrees F. Place into oven and bake until golden brown, about 22-25 minutes; brush tops with melted butter.
• Serve warm.

• Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
• Place carrots in a single layer onto the prepared baking sheet. Add olive oil; season with salt and pepper, to taste. Gently toss to combine.
• Place into oven and bake for 20-25 minutes, or until almost fork tender.
• Stir in honey and thyme. Place into oven and bake until tender, an additional 5 minutes.
• Remove from oven. Stir in parsley and butter until melted, about 1-2 minutes; season with salt and pepper, to taste.
• Serve warm.