- 1/2 cup Tahini (sesame seed paste)
- 1/2 cup plain Greek yogurt
- 1 Fresh Lemon, Juiced
- 2 Garlic Cloves, Chopped
- Pinch Salt & Pepper
- Pinch Paprika
Directions
- Mix all ingredients into food processor and emulsify.
- 2 cups Dried Chickpeas
- 1 tsp Baking Powder
- 1 Onion
- 6 Garlic Cloves
- 1 tbsp Cumin
- 1 tbsp Coriander
- 1/4 tsp Red Pepper Flakes
- 2 handfuls of Parsley
- 1 handful of Cilantro
- Kosher salt and freshly ground black pepper
- Vegetable oil, for frying
Directions
- Soak the dried chickpeas overnight, then drain and let it air dry completely. It’s very important that the mixture has no excess moisture.
- Combine all ingredients into the food processor until smooth.
- Spoon loosely into a falafel baller.
- Freeze or fry directly in 325 degree vegetable oil until crispy and browned.
- 1.5 lbs Ground Lamb
- 1/4 cup Raisins
- 2 1/2 oz Goat Cheese
- 2 tbsp + 2 tsp Mayonnaise
- 3/4 Red Onion
- 6 Garlic Cloves
- 2 tbsp Chopped Cilantro
- 1 tsp Ground Cayenne Pepper
- 1/4 tsp Ground Cumin
- 1/4 tsp Ground Coriander
- 1 tsp Garam Masala (optional)
- Salt to taste (about 3/4 tablespoon)
- Black Pepper (to taste)
Directions
- Place all ingredients in a food processor and mix until desired texture.
- Form into kebabs on skewers or use as patties for sliders.
- Cook until plump and juice has started to flow clear.
- 5 Bacon Slices
- 16 oz of Chicken Stock
- 1/2 cube of Chicken Bouillon
- 1 White Onion
- 3 tbsp of Butter
- 4 Garlic Cloves
- 8 oz of Mushrooms
- 1-2 tbsp Red Chilli Pepper Flakes
- 1/2 tsp Hickory Bacon Salt (sounds weird, but I got a few of these as a present for friends and got myself one–it has such a nice bacon smoky flavor to it without adding additional bacon! I purchased mine here.)
- 1 tsp Nutmeg
- 1 Tbsp. Garlic Powder
- Salt to Taste
- 4 oz Mascarpone Cheese
- 1 Med-Large sized Butternut Squash (mine was about 3 lbs. I believe)
Instructions
- Saute the minced bacon and butter on medium heat in a soup pot, add chopped onions and minced garlic until the onions are translucent.
- Add the mushrooms and cook until they have released their liquids.
- Add the cubed butternut squash, then add the chicken stock.
- Add the chilli pepper flakes, hickory bacon salt, nutmeg and garlic powder and let simmer until the squash is very tender.
- Puree until you get a nice smooth soup-like consistency. I used a hand blender right into the soup po but you may also use a food processor or a blender.
- Take off the heat, salt to taste and stir in the mascarpone cheese.
Tip: Continue to simmer if the consistency is too watery from the broth until a thicker consistency is achieved. You can also substitute about 1 cup of stock to 1 cup of cream for a richer sauce and omit the cheese altogether.
- 2-3 cups of sliced Mushrooms of your choice (Baby Portabellos)
- 1-2 heads of Garlic (minced)
- 3 tbsp of Extra Virgin Olive Oil
- 1/4 cup of Red Wine
- 4 tbsp of Butter
- 5 tsp of Worcestershire Sauce
- 2 tbsp of Oyster Sauce
- Salt & Pepper to taste
Directions
- Saute the minced garlic with butter and olive oil until the garlic is tender.
- Add mushrooms and saute until mushrooms have released their juices.
- Add the red wine and simmer until the alcohol smell has dissipated.
- Add the Worcestershire Sauce & Oyster Sauce and simmer until the sauce simmers to desired consistency.
- 1 Butternut Squash (about 3 lbs)
- 1/2 cup of Half & Half
- 1/4 cup of Heavy Cream
- 5 Garlic Cloves (smashed)
- Couple Sprigs of Thyme
- Salt & White Pepper to taste
- 8 oz of Mascarpone Cheese
Directions
- Preheat the oven to 400 degrees.
- Cut the squash in half lengthwise, peel and remove the seeds (the seeds can be salted/seasoned and baked separately as a snack).
- Roast for 20-25 minutes until tender.
- In the meantime, simmer the heavy cream and half & half with the sprig of thyme and smashed garlic.
- Once the squash is done, cut into cubes and process in a food processor until it’s nice and smooth.
- Pass the cream mixture onto a sieve and add to the squash omitting the thyme and garlic.
- Spoon in the Mascarpone Cheese, season with salt and pepper and top with some chives.
- 1 Beet per person
- 2 tbsp of salted Butter per person
- 2 tbsp of aged Balsamic Vinegar per person OR Balsamic Creme
- 2-3 tbsp of Pine Nuts per person
- a handful of Spring Greens per person
- 3 tbsp of Ricotta Cheese per person
Directions
- Preheat your oven to 425 degrees; coat the beets in light olive oil.
- Roast the beets until ender, approximately 20-25 minutes. Let cool, peel and cut into slices.
- Take the butter into a pan on med-high heat and continuously stir until the butter begins to slightly brown. As soon as the butter starts to get some color, remove it from the heat immediately and keep stirring. The butter should have a nice lovely nutty aroma. Set aside.
- Take a little bit of the butter and lightly pan fry the pine nuts until they are a nice golden brown on low heat. Set aside.
Salad Assembly
- Take the handful of spring greens and lay it on the plate.
- Place the ricotta cheese in the middle of the plate.
- Separate the beet slices around the cheese.
- Top with the toasted pine nuts.
- Drizzle with browned butter and balsamic vinegar or creme.