Preheat the oven to 475°F. In a food processor, pulse garlic until chopped. Add rosemary, thyme, oil, salt and pepper and pulse until you have a chunky paste. Rub the roast all over with the paste and place bone-side down in a roasting pan.

Roast in the middle of the oven for 20 minutes. Reduce oven temperature to 375°F and continue roasting about 1 hour longer. Use a meat thermometer inserted into the center of the roast (not touching bone) to check the temperature in several spots and continue roasting meat, checking temperature every 5 or 10 minutes, until about 10 degrees shy of your preferred level of doneness. The meat will continue cooking while it rests after being removed from the oven and the temperature will rise another 5 or 10 degrees. Target temperatures are 130°F to 135°F for medium rare and 135°F to 145°F for medium. Transfer roast to a cutting board, bone-side down, and let stand 25 minutes before carving.

Meanwhile, carefully spoon off and discard fat from dark juices in the roasting pan. Use oven mitts to place pan over medium-high heat and add broth. Simmer, scraping up browned bits from the bottom of pan, until reduced to 1 cup, about 10 minutes. Carve the roast by running a long, sharp knife between the rib bones and meat to separate them. Slice meat into portions, arrange on a platter with the bones (there's meat left on the bones and some people may want one) and spoon hot pan juices over the top.

 

Per Serving: 590 calories (450 from fat), 51g total fat, 20g saturated fat, 115mg cholesterol, 590mg sodium, 1g carbohydrates, 32g protein.

 

Preheat the oven to 200°F. Place a large plate in the warm oven. Combine almondmilk, tofu, almond butter, almond extract and cinnamon in a blender and blend until smooth. Pour into a wide, shallow dish.  

Lightly coat a nonstick skillet with spray oil and heat over medium-high heat. Dip bread slices 1 at a time in almondmilk mixture, letting the excess drain off. Place in the hot skillet and cook until just browned on the bottom, about 2 minutes. Flip and brown the other side, about 2 minutes more. Lower the heat to medium if needed to prevent burning. Place French toast on the warmed plate in the oven while cooking remaining bread slices. Garnish with almonds and a light sprinkling of powdered sugar.

 

Per Serving: Serving size: 2 slices, 230 calories (80 from fat), 9g total fat, 1g saturated fat, 300mg sodium, 29g carbohydrates, (5 g dietary fiber, 6g sugar), 11g protein.

 

Preheat the oven to 350°F. Butter an 8x11-inch tart pan with a removable bottom or a 10-inch round tart or cake pan. (If no removable bottom, also line the pan with buttered parchment paper.)   

In a large bowl, beat together butter and sugar with a wooden spoon until well combined, about 1 minute. Add vanilla and almond extracts and eggs, and whisk vigorously until combined, about 30 seconds. In a separate large bowl, whisk together almond flour, cornmeal, pastry flour, baking powder and salt, and then stir into butter mixture just until combined.   

Spread batter evenly into the prepared pan. Sprinkle with pomegranate seeds and then berries, gently pressing them into the batter. Bake until tart springs back when touched and edges are deep golden brown, about 40 minutes. Let cool slightly and then carefully remove from the pan.
 

Per Serving: Serving size: 1 piece, 220 calories (120 from fat), 13g total fat, 6g saturated fat, 55mgcholesterol, 170mg sodium, 24g carbohydrates, (2 g dietary fiber, 11g sugar), 4g protein.