• Ingredients:

    For Prime Rib:

    • 1 Tallgrass 5-lb. Boneless Prime Rib
    • Kosher salt

    For Potatoes:

    • 6 large baking potatoes
    • ¼ cup plus 2 tablespoons milk
    • Salt to taste
    • 2 ¼ teaspoons Butter
    • 1 ¾ cups plus 2 tablespoons Shredded Cheddar Cheese

    For Fruit Salad:

    • 1/4 cup unsalted butter, melted
    • 2 tablespoons packed brown sugar
    • 1/2 teaspoon ground cinnamon
    • 3 medium nectarines, halved and pitted
    • 3 medium peaches, halved and pitted
    • 2 tablespoons orange juice concentrate
    • 1 tablespoon almond or orange liqueur
    • 1 tablespoon lime juice
    • 1-1/2 cups red or green seedless grapes

    For Pita Chips and Artichoke/Spinach Dip:

    • 8 pita rounds
    • Olive oil
    • Salt and pepper
    • 2 14-ounce cans artichoke hearts, drained
    • 1/4 cup olive oil, divided
    • Salt and pepper
    • 3 cloves garlic, chopped
    • 2 shallots, chopped
    • 1 medium onion, roughly chopped
    • 2 pounds frozen chopped spinach, well drained
    • 1 pint heavy cream
    • 1 pint sour cream
    • 1 cup plus 2 tablespoons grated Parmesan cheese, divided

    Prime Rib: Preheat oven to 500 degrees. Coat the outside of the Prime Rib with Kosher Salt. Place the Prime Rib in the 500 degree oven; cook for 20 minutes. Reduce heat to 275 degrees and cook two more hours. DO NOT OPEN THE OVEN DOOR. The Boneless Prime Rib will be a perfect Medium Rare (130 degrees). Slice and enjoy.

    Twice-Baked Potatoes: Preheat oven to 350 degrees. Clean and scrub potatoes. Pierce skin with a fork once or twice. Bake at 350 degrees for one hour or until potatoes are soft yet firm. Let potatoes cool slightly. Cut baked potatoes in half and scoop out the insides but make sure to leave about ¼ inch of the shell edge. Mash the potato with milk, salt and butter to taste. Stuff shells with mashed pulp mixture and sprinkle tops with grated cheddar cheese. Place potatoes on a baking sheet and bake at 350 degrees for 15 minutes or until cheese is melted and bubbly.

    Fruit Salad: Combine butter, brown sugar, and cinnamon in a disposable 13 x 9-inch aluminum pan. Add nectarines and peaches; toss to coat evenly. Arrange fruit in a single layer. Place pan in center of cooking grate. Grill 12 to 15 minutes or until fruit is firm-tender, turning fruit pieces once halfway through grilling time. Cool slightly. Cut fruit into thick slices. In small saucepan, combine orange juice, liqueur, and lime juice; heat through. Combine fruit, juice mixture, and grapes; toss lightly. Serve warm.

    Grilled Artichoke and Spinach Dip: Drain artichoke hearts and place on skewers. Brush with olive oil and season with salt and pepper. Grill over Direct Medium heat until golden brown, about 6 minutes, turning once halfway through grilling time.

    In a large sauté pan, sauté garlic, shallot, and onion in remaining olive oil. Rough chop the artichokes and add to garlic mixture. Add the spinach. Fold in cream, sour cream, and 1 cup of the cheese. Season to taste with salt and pepper. Place in fireproof dish or heavy-duty aluminum pan and sprinkle with the remaining 2 tablespoons of Parmesan cheese. Grill over Indirect Medium heat for 20 to 25 minutes until dip is heated through.

    For the Pita Wedges: Brush pita rounds with olive oil and season with salt and pepper. Grill briefly over Direct heat to warm, about 1 to 2 minutes. Cut into wedges.

    Garnish the dip with sour cream and chopped fresh tomato, if desired. Serve with the pita chips.

    Serves 8-10.