8 cups organic Mesclun Mix 4 farm fresh eggs ½ pound new potatoes, sliced thin on a mandoline 2 cups toybox cherry tomatoes, halved 1 english cucumber, diced 2 oz blue cheese, crumbled 2 oz strong, hard cow’s milk cheese, such as Cantal or Farmhouse cheddar 2 oz. fresh chevre, crumbled 1 tsp. whole grain [...]

1 ½  cups dried cannellini beans 1 tsp. salt 1 red onion, coarsely chopped 2 cloves garlic, crushed 4 boneless chicken breasts 4 cloves garlic, crushed 2 tbsp. roughly chopped rosemary Zest of 2 lemons ½ tsp. red chile flake ½ c. olive oil ½ cup black olives, pitted and coarsely chopped 3 large red [...]

12 ripe Black Mission Figs or Adrianic Figs 3 tbsp.  balsamic vinegar 2 oz. mascarpone cheese salt and pepper to taste 12 mint leaves, chiffonaded   Preheat oven to 475 degrees. Cut figs in half vertically and place on a parchment lined baking sheet, cut side up.  Sprinkle with salt and pepper. Carefully spoon over [...]

Steak and Marinade: 1 bunch oregano 12 sprigs thyme 1/4 cup soy sauce 1/4 cup balsamic vinegar 1/4 cup olive oil 6 garlic cloves, finely chopped 1 small jalapeno, seeded and minced 1 tablespoon sugar 1 teaspoon ground cumin 1 teaspoon kosher salt 2 lbs. flank steak 2 teaspoons olive oil, for cooking Salsa: 1 [...]

2 lb. peaches, at room temperature, and cut into 8 wedges Sea salt and freshly ground pepper 4 teaspoons finely minced fresh thyme 1/4 cup balsamic vinegar 2/3 cup extra virgin olive oil 5 oz. goat cheese, placed in the freezer for 10 minutes 8 cups arugula Cut proscuitto slices in half crosswise and arrange [...]