Optional:

You can grill the baguette slices beforehand. Drizzle the slices on both sides with olive oil and a pinch of salt. Place them on a preheated grill over medium heat. Toast for a few minutes on each side to get a nice golden brown color with a little char.

To make the spread:

Add the cannellini beans, 4 artichoke hearts, garlic, oregano, thyme, basil, rosemary, and juice of one lemon to a food processor.

Pulse several times then slowly pour in about 1/2 cup of olive oil while pulsing just until it’s smooth.

Season with sea salt and black pepper to taste.

To assemble:

Spread a tablespoon of the spread onto each grilled slice evenly. Add one artichoke heart on top, cut side open. Sprinkle a few minced chives, oregano leaves, and a pinch of Maldon salt. Drizzle a bit of olive oil over each crostini to finish.

To garnish: artichoke hearts / 3 tablespoons minced chives / 1 teaspoon fresh oregano leaves / Maldon Salt

Serve immediately on a platter.

In a small bowl, dissolve the gelatin in 2 tablespoons of water. Stir until completely dissolved and set aside.

Pour the heavy cream, half & half, white sugar, Saint Germaine Elderflower Liqueur, and pure vanilla extract into a medium saucepan. Over medium heat, bring the ingredients to a boil, continuously stirring, and then immediately remove the pan from the heat once boiling. 

Add the gelatin (it will already have begun to turn) into the saucepan. Stir until completely dissolved. 

Gather 6 ramekins (you may need more depending on the size) and evenly pour in the mixture into each ramekin.

Cover the ramekins with plastic wrap and place the filled ramekins on a tray and set them in the fridge to chill for at least 6 hours. They also can chill overnight or be kept in the fridge for up to two days completely sealed with plastic wrap. 

When you’re ready to serve, begin to prep the fruit. Turn on the oven to 350 degrees F.

Toss the strawberries and rhubarb together in a large bowl and drizzle with honey so they are evenly coated. Season with a pinch of salt.

Add the fruit to a large rimmed baking tray and roast for about 30 minutes until the rhubarb is soft but still holds it’s shape. Stir just once while roasting. Try and retain all the juices as much as possible.

Once you are ready to plate, turn out the ramekins onto a plate to remove the panna cotta. If you’re having trouble removing them, place the ramekins (bottom down) in a bowl of hot water to loosen up the edges or gently run a knife around the rim, or run hot water along the sides, and then try turning them out onto a clean plate.

Serve with a drizzle of the fruit juices and spoon over the roasted strawberries and rhubarb on the side. Garnish with a few elderflower blossoms, if available, for a delicate finish. 

Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.

Add the golden beets and sugar pumpkin to the baking sheet. Drizzle both with olive oil and a pinch of salt, Place the pumpkin cut side down. Roast for 30-40 minutes until the beets are tender, and you can insert a knife with ease into the pumpkin. Remove the beets if they finish before the pumpkin.

Meanwhile, prepare the couscous according to the package instructions or bring 3 cups of water to a boil in a medium-sized pot. Once it’s boiling, add the couscous to the pot, cover the pot, and bring it down to a simmer. Cook for 13-15 minutes until tender and soft.

Add the couscous to your serving bowl. Add the apricots, garlic, shallots, turmeric, ginger, cumin seed, paprika, and a dash of cinnamon. Generously drizzle with olive oil.

Once the pumpkin is tender, run it under cold water for a minute until it is easier to handle.

Remove the skin and roughly dice up the pumpkin into chunks.

Combine beets, pumpkin, and cilantro with the couscous. Season with salt to taste.

Garnish with another drizzle of olive oil and sprinkle on the silvered almonds.

Serve warm or cold.

Preheat the oven to 450 degrees F.

Cut the pumpkin in half, scooping out the stringy bits and seeds.

Peel the butternut squash and then cut it lengthwise in half. Scoop out the seeds and continue to cut the squash into roughly 1” thick wedges.

Place the pumpkin halves cut side down on a large roasting tray. Nestle the butternut wedges on the same roasting tray. Liberally drizzle the wedges and the interior of the pumpkins with olive oil—season with a pinch of kosher salt.

Roast the pumpkin and butternut squash for 45 minutes until the flesh and skin are soft and tender when pierced with a knife. Turn the wedges occasionally to ensure even browning.

Meanwhile, prepare the remainder of the risotto ingredients by heating the stock to a low simmer.

Add a few tablespoons of olive oil and the diced onions to a large 10”-12” sauté pan over medium-low heat. Sauté the onions until soft and translucent but not browned, about 15 minutes.

Once the pumpkin and butternut squash are roasted and cool enough to handle, scoop out the cooked flesh of the pumpkin and lightly mash it up with the butternut wedges with a fork until they are slightly mushy and chunky. It should equal roughly 2 cups mashed.

Add the garlic and rice to the pan. Stir the rice as it begins to crackle and fry in the pan. Pour in the wine and stir the rice until the alcohol smell begins to burn off. It should smell fragrant, and the rice will look slightly translucent. Add a good pinch of kosher salt and lower the heat to a simmer.

Add the mashed pumpkin and butternut squash to the pan, fully incorporating them into the rice. Add 2 tablespoons of fresh sage, thyme leaves, and rosemary.

Add one cup of hot stock to the rice and allow it to boil down, frequently stirring with a wooden spoon.

Once the rice has absorbed the first cup, continue to add one cup of stock at a time, in the same manner, frequently stirring as the rice continues to cook. Each cup takes about 12-15 minutes to absorb. Add the remaining 6 cups until the rice is soft but “al dente” with a slight bite. If it is still a bit chewy, continue to add a little more stock as needed.

While the rice is cooking, add the diced pancetta to a small sauté pan over medium and stir occasionally. Once the pancetta’s fat is nearly rendered, add the remaining minced tablespoon of sage and cook until they both are nice and crisp, about 3-5 minutes. Set aside until serving.

When the last cup of stock is nearly absorbed in the rice, add a tablespoon of salted butter to the pan and cover the risotto until the butter is fully melted. Stir in the melted butter and give it a taste. This will make the risotto extra creamy. You can skip this step if you prefer. Season with additional salt if necessary.

To serve, add a sprinkling of the crisp sage and pancetta mixture and a generous grating of fresh parmesan cheese over each bowl. You can also add an optional drizzle of extra virgin olive oil over the dish. Serve immediately with a glass of Red Thread Wine Chardonnay, and enjoy!

Preheat the oven to 350 F degrees and gather a roasting pan lined with aluminum foil. 
 
Wash and dry the strawberries well and place roughly 2 lbs into a bowl and set the remainder .5 lb of strawberries aside. 
 
Cut the 2 lbs of strawberries into quarters, removing the green tops. Place the quartered strawberries into a large bowl.
 
Combine ¼ cup sugar, 1 tablespoon vanilla bean paste, and orange zest with the quartered strawberries until they are evenly coated.
 
Spread the strawberries onto the roasting pan and roast for 30 minutes until they are syrupy and soft. Stir the strawberries once or twice while roasting. 
 
While the strawberries are roasting, prepare the cream filling by adding the heavy whipping cream to a chilled mixing bowl with a whisk attachment. (You can use either a stand or hand mixer.)
 
Whisk the whipping cream on high speed for 1-2 minutes, gradually adding the 3 tablespoons of sugar and a teaspoon of vanilla bean paste, until soft but firm peaks begin to form. 
 
Use a rubber spatula and scrape out the whipped cream into a small bowl and set it in the fridge to chill. 
 
Wash out the mixing bowl thoroughly and add the mascarpone and the reserved 1 tablespoon of orange zest into the bowl with the whisk attached.
 
Whip the mascarpone for 1-2 minutes on medium speed until creamy.
 
Pull out the whipped cream from the fridge and gently fold it into the creamy mascarpone. Set the cream filling aside to begin assembling the tiramisu. 
 
Gather an 8”x 8” or 10” x 10” baking tin. Using an 8” x 8” will fit 3 layers and a 10” x 10” will fit 2 layers. 
 
Pour the orange juice and rosé wine into a small shallow bowl. 
 
Hull and thinly slice the remaining .5 lb strawberries and place them into a small bowl. 
 
Transfer the roasted strawberries from the roasting pan into a small bowl, reserving as much syrup as possible in another small bowl.

Once the roasted strawberries have cooled, roughly chopped them until they are soft and slightly broken down into syrupy bits. 
 
Begin to assemble by spooning either 1/3 (8” x 8” tin) or ½ (10 “x 10” tin) of the roasted strawberries and 1/3rd of the syrup into the bottom of the tin, spreading them evenly.
 
Dip the biscuits into the orange juice and rosé mixture briefly, flipping them with a fork or your finger. They should only be in the liquid for a mere second or else they will break down and become too soggy. 
 
Layer the biscuits side by side, covering the tops of the roasted strawberries. Gently push them down so they can soak up the juice. 
 
Gently pour either 1/3 (8” x 8” tin) or ½ (10 “x 10” tin) of the cream on top of the biscuit layer. 

Spoon over a tablespoon of strawberry syrup over the cream with the back of a spoon. 
 
Continue the layering process by adding a second layer of roasted strawberries, syrup, and cream. Cut any biscuits if necessary to fit into your tin. 
 
Once the final layer is completed with a cream top, sprinkle the fresh strawberry slices and any remaining roasted strawberries on top of the cream with a drizzle of additional syrup. 
 
Cover with cling wrap and allow the tiramisu to set in the fridge for at least 8 hours. 
 
When it’s time to serve, grate over additional fresh orange zest, mint sprigs, and optional chocolate shavings if desired.

Preheat the oven to 425 F degrees.

Line a large roasting pan with aluminum foil. 

Add the sliced potatoes to a medium sized stock pot and fill with just enough water to cover them.

Bring the potatoes to a boil and cook for 6-8 minutes until they are tender when pierced with a knife. 

Drain the potatoes and add them to the roasting pan.

Drizzle them liberally with olive oil, evenly coating them on all sides. 

Sprinkle on the herbs de Provence, oregano, garlic powder, cayenne pepper, and kosher salt.

Preheat the oven to 400 F degrees.

For the marinade, combine the rosemary, 1 tablespoon of thyme leaves, garlic, red pepper flakes, and black pepper into a small bowl.

Remove the steaks from the fridge and place them onto a platter. Drizzle the steaks with 3-4 tablespoons of olive oil, just enough to coat each side. Sprinkle each steak evenly with the marinade rub and a generous pinch of kosher salt on both sides.

Place the steaks into a plastic Ziplock bag or container and allow them to marinate for at least 1 hour.

Meanwhile, prepare the cherries by gathering a large roasting tray lined with aluminum foil.

Add the cherries to the roasting tray and liberally drizzle them with olive oil and the balsamic vinegar, lightly coating them. Sprinkle 1/4 teaspoon of kosher salt and the remaining 1/2 teaspoon of thyme over the cherries.

Roast the cherries for 10 -12 minutes, turning them occasionally until they are soft and slightly caramelized. Their juices will begin to run and create a sticky and sweet syrup. Once they are roasted, set them aside to slightly cool.

Continue to prepare the herb butter by roughly crumbling the gorgonzola and combing it into the softened butter with the garlic chives, herbs de Provence, and 1/2 teaspoon of kosher salt. Use a rubber spatula or a spoon to roughly combine the ingredients, leaving a few bits of whole gorgonzola pieces. Now using your hands, roughly form the gorgonzola butter into a small round log and wrap it in plastic wrap. Set it in the fridge to re-harden for about 30 minutes.

Remove the steaks from the fridge and allow them to come up to room temperature. Preheat the grill to high heat.

Once the grates are nice and hot with an internal temperature of at least 350-400 F degrees, place the steaks onto the grill.

Grill the steaks for about 5-8 minutes on one side and cover the grill. Take a peek at the bottom, it should be nicely browned with distinct grill marks and a good crust. Flip them over and cover the grill and continue to cook for another 5-7 minutes for medium (130°-140°F internal temperature.) For medium-well done (150°-160°F), cook for another 2-3 minutes.

Once the steaks are cooked to your desired preference, remove them onto a cutting board and allow them to rest for 15 minutes.

Remove the hardened gorgonzola butter from the fridge and cut out two 1/4-1/2” thick rounds.

To serve, place the steaks onto each plate with a round of the gorgonzola butter on top followed by a few spoonfuls of the roasted cherries on top.

Serve immediately with additional fresh rosemary, roasted asparagus or garlic herb fries (following recipe.)

Add the chicken stock to a small saucepan and bring to a boil. Pour the hot chicken stock into medium sized bowl. 

Bring a large stock pot of water to a boil with a generous amount of salt. (The water should be as salty as the ocean.)

Add the porcini mushrooms to the chicken stock and allow them to sit for 30 minutes. 

Meanwhile, add 3-4 tablespoons of olive oil to a large sauté pan over medium-low heat. Continue to add the shallots and baby bell mushrooms to the pan and sauté until the shallots begin to turn translucent and the mushrooms are tender, about 8 minutes. 

Drain the porcini mushrooms over a small bowl and reserve 1/4 cup of the chicken stock. Roughly chop the porcini mushrooms and add them to the shallots and mushrooms. Cook for a few minutes, stirring frequently.

Add the garlic and continue to sauté until fragrant. Season with a pinch of kosher salt and turn off the heat. 

Once the water is boiling, add the pasta and cook according to the package instructions or until just al dente. 

Drain the pasta and reserve 1/2 cup of the cooking water.

Add the pasta to the mushroom sauté pan and add in the reserved porcini soaked chicken stock and reserved cooking water. 

Continue to add the minced sage, heavy cream, and parmesan, and chopped walnuts to the pasta. Gently toss everything together until the noodles are coated in a silky and creamy sauce. If using truffle oil, drizzle in one teaspoon and toss together. 

Serve the pasta immediately with additional freshly grated parmesan and black pepper on top and the optional black truffle flakes. Garnish the pasta with a few fresh sprigs of sage.