Recipes

• In a food processor, puree carrots, celery, garlic, and onion until they form athick paste.
• In a large saucepan, heat olive oil over medium heat. Addvegetable puree, salt and pepper. Sauté until veggies are cooked and browned,about 10 minutes. You’ll deglaze the pan later, so don’t be afraid if theveggies stick a bit.
• Add Italian sausage to the pan. Break it apart with a spoon or spatula as you cookit and sauté until meat is browned and cooked through, about 8 minutes.
• Add tomato paste to the pan. Stir to incorporate the paste withthe other ingredients and cook 1 minute.
• Add 1/2 cup of the red wine and stir to break up any clumps ofmeat and veggies. Add the remaining red wine and bay leaves and bring to asimmer.
• Cook until red wine has reduced by half, about 10-15 minutes.
• Add 1 cup of the water. Bring back to a low simmer and cook untilwater has reduced by half, about 15-20 minutes. Repeat, adding 1 cup of waterand reducing, until you are ready to eat. This is where the flavor reallybuilds – keep adding water and reducing as needed! This is also the right timeto add additional seasoning. When you’re ready to eat, reduce the sauce onefinal time until it reaches your desired consistency.
• Cook pasta according to package or recipe directions until 1minute less than al dente. Drain, reserving 1/2 cup of the pasta water.
• Addreserved pasta water to sauce and mix to incorporate. Top pasta with Bolognesesauce and shredded parmesan cheese and serve immediately

• Spread goat cheese on sliced baguette
• Spread roasted garlic on goat cheese
• Top with a fresh tomato slice and fresh chopped basil
• Drizzle with balsamic vinegar glaze

• Melt butter in asaucepan over medium-high heat.
• Add onion andgarlic and saute until translucent (about 4 minutes).
• Add red wine,white pepper, and bone broth.  Simmeruntil sauce is slightly reduced and slightly thickened.
• Add crumbled gorgonzolacheese.  Simmer until cheese is meltedand sauce is thickened to the desired consistency.

Pork Loin

• Preheat the oven to 375degrees.
• Mix dry ingredients in a small bowl.
• Rub each pork medallion with 1 tsp of olive oil and place on baking sheet. Sprinkle each generously with the dry rub.
• Pan sear medallions with a light coat of olive oil in a medium-hot pan. Replace back onto baking sheet to bake.
• Bake the medallions for approx. 15-18 min. Begin making your blueberry sauce.
• Remove and let rest for 3minutes before placing on a plate.

Stewed Blueberry Sauce

• Place all liquid ingredients and ½ the blueberries in a small sauce pan and begin to reduce over medium heat.
• Reduce by half and then reduce the heat. Add the rest of the blue berries, 1 sprig of rosemary, ¼ tsp of fresh pepper, and 1 pinch of salt.
• When the sauce liquid coats the back of a spoon the sauce is ready.
• Spoon the blueberries over the medallion and garnish with some rosemary sprigs.

• In a large baking sheet place eggplant & Havarti cheese and rub with ½ cup of olive oil and season with salt.
• Grill eggplant over hot grill, griddle, or cast-iron skillet. Allow to mark well and put back onto the baking sheet to cool.
• Grill Havarti quickly to brown and place one piece on each slice of eggplant and roll.
• Stir together all ingredients for chimichurri into a bowl except salt and lemon.
• Spoon chimichurri over each eggplant roll and allow to marinate at room temperature. Reserve some chimichurri for plating.
• When ready to serve, place onto a plate dressed with remaining chimichurri, a squeeze of lemon, and a sprinkle of sea salt.

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• Dice meat by hand.
• Mix all sauce ingredients together.
• Toss beef into sauce mix to combine.
• Pack and form into 4 individual servings.
• Top each with a quail egg.
• Serve with store-bought vegetable chips.

Pan-Seared Duck Breast

• Before pan-roasting duck breast, air-dry the duck in the refrigerator.
• With a sharp knife, score the skin in parallel slashes against the grain or in a cross hatch diamond pattern. Make sure your slashes only gothrough the skin and fat, avoiding cutting into the meat.
• Allow duck to rest at room temperature for 5-10 minutes.
• Warm a large saute pan to and lay duck skin side down into the panleaving plenty of room for each so they don’t collect each other’s heat.Try not to allow meat to cook too long. Allow fat to render until duckeasily comes off of pan and is golden brown.
• Remove duck and reserve fat for broccoli.
• Season meat (Moroccan Spice Blend) on both sides and place in oven, skin side up and roast to 122-125 degrees.
• Remove duck and allow to rest (temperature will continue to rise andthen rest) for about 3-5 minutes before slicing.

Rosemary Syrah Reduction

• After rendering the fat from the duck, pour outall but 1 Tablespoon of fat and reserve for roasted carrots.
• Add garlic, shallots, and rosemary to the pan and slowly saute until aromatic and straw blonde.
• Turn up heat and deglaze pan with syrah. When itcomes to a boil, turn heat back down and simmer until wine has evaporated by 50-75%.
• Add stock and reduce again until sauce holds tothe back of your spoon. Strain sauce, return to the pan and mount with butter.
• Season as neccessary.

Apricot Mostarda

• In a medium saucepan, combine the vinegar, water, apricots, sugar, shallot and garlic and bring to a boil.
• Simmer over moderate heat, stirringoccasionally, until the apricots are soft and coated in a light syrup, 7 to 10minutes.
• Stir in both mustards and season with salt.Let cool completely.
• Stir in tablespoons of water before serving if the mostarda is too thick.

Moroccan Spice Blend

• Mix together and reserve for the duck.

Grilled Broccoli Rabe

• Trim ends of Broccoli, wash and shake dry.
• In a bowl, toss Broccoli in a small amount ofyour duck fat, salt and pepper.
• Grill al dente or place in oven to roast.

Couscous

• Saute vegetables.
• Add stock and season with salt, pepper, just a little Moroccan spice, and couscous. Stir and bring to a boil.
• Cover the pot and remove from heat. Let stand 5 minutes.
• Fluff with a fork.

• If using prosciutto, tear apart into smaller pieces and warm in a pan on med heat.Let sit for a couple minutes until crispy. Set aside.
• Mix together watermelon, arugula, feta and red onion with dressing.
• Top with mint, basil, and crispy prosciutto.