• 2 cups fresh peaches, small dice (about 4)
• ¾ cup red bell pepper, small dice
• ¼ cup green onions, small dice
• 2 tbs chopped jalapeno, seeds and ribs removed
• 2 tbs chopped fresh cilantro
• 1 tbs sugar
• Kosher salt to taste
• 1 tbs fresh lime juice

• ½ cup chocolate-hazelnut spread (aka Nutella)
• ¼ cup crème fraiche*
• 1 ½ tsp hazelnut liqueur (aka Frangelico) or brandy
• ½ cup heavy cream
• Sweetened whipped cream, to garnish

• 1 cup pecan halves
• 2 7 oz bags of sweetened shredded coconut
• 1 ¼ cups semi-sweet chocolate chips
• 13/ cup plus 1 tbs all-purpose flour
• 1/8 tsp salt
• 1 14 oz can sweetened condensed milk
• 2 ½ tsp pure vanilla extract

• 3 lg red bell peppers
• 3 tbs Italian parsley, chopped
• 3 tbs capers, rinsed and drained
• 1 ½ tbs garlic
• 2 tbs EVOO
• 2 tsp balsamic vinegar

• 1 egg, room temp
• 1 tbs Dijon mustard
• 1 tbs lemon juice
• 1 tsp salt
• 1 tsp white pepper
• 1 tsp sugar
• 1 cup Canola Oil

• 8 strips thick-cut bacon
• 8 dry sea scallops (about 1½ pound sea scallops)
• 8 fresh rosemary sprigs (each 3 to 4 inches long)
• 3-4 tbs extra-virgin olive oil
• 1 tbs prepared pesto
• 1 lemon, halved
• Kosher salt and freshly ground pepper, to taste

• ¼ cup pine nuts
• 1 tbs olive oil
• 1 ½ cups long grain white rice
• 2 ½ cups chicken broth
• ½ cup preserved grape leaves
• 1 tbs brine from grape leaves
• ¼ cup or more fresh lemon juice
• ¼ cup raisins (I like golden)
• Freshly ground pepper
• ½ cup chopped green onions
• ¼ cup chopped fresh Italian parsley
• ¼ cup chopped fresh dill

• 1 lb asparagus, woody ends snapped off and discarded
• 2 tbs EVOO
• Kosher salt and fresh ground black pepper
• 2 shallots, thinly sliced and separated into rings
• 4 very thin orange slices, cut into quarters
• ¼ tsp finely grated orange zest

• ½ cup fig preserves or fig butter
• ¼ cup rice vinegar
• 1-2 tbs Asian chile paste with garlic
• 1 tbs low-sodium soy sauce
• Kosher salt and freshly ground pepper to taste
• 1 tbs extra virgin olive oil
• 1 small pork tenderloin (1 ½ lbs)
• 2-3 tbs low-sodium chicken stock
• 1 tbs cold butter
• Fresh chives or fresh cilantro, chopped, to garnish

• Butter or cooking spray, for pan
• Parchment paper
• ½ cup whole blanched almonds, toasted
• ½ cup granulated sugar
• 2 ½ cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• Grated zest of one orange
• ¾ cup cold unsalted butter, in ½” pieces
• 1 large egg, lightly beaten

• ¾ cup packed light brown sugar
• 6 tbs unsalted butter
• 1/3 cup honey
• 2 tbs heavy cream
• 3 cups mixed salted nuts (large nuts halved or quartered)

• 1 cup water
• 1 cup sugar
• 1 12 oz package fresh cranberries
• 1 tsp ground cumin
• 2-3 chipotle chiles, canned in adobo sauce, seeds removed and chopped
• ¼ cup fresh cilantro, chopped
• 1 green onion, white and green parts, chopped
• 1-2 tsp lime juice
• Kosher salt to taste

• 1 12-14 lb turkey, spatchcocked* – giblets reserved
• (recipe for giblet gravy follows)
• 2 bunches fresh whole sage leaves
• 1 small bunch fresh whole bay leaves
• 1 bunch fresh whole marjoram leaves
• 1 bunch fresh parsley leaves, finely chopped
• 1 bunch fresh rosemary branches
• 2 bunches fresh thyme branches
• 4 tbs unsalted butter, at room temperature
• 2 heads garlic, cut crosswise
• Kosher salt and fresh cracked black pepper

• 2 cups assorted fresh fruits, in thin slices (see note above)
• ¾ cup cake flour
• ¾ tsp baking powder
• Pinch of salt
• 1 egg
• ½ cup superfine sugar, plus 2 tbs
• ¼ tsp finely grated lemon zest
• ¼ cup EVOO
• ¼ cup milk
• ½ tsp balsamic vinegar

• 1 cup all purpose flour
• ¼ cup sugar
• ½ tsp salt
• 6 tbs cold, unsalted butter, cut into pieces
• 2 tbs frozen chilled vegetable shortening
• 1 tsp vanilla extract
• 1 egg yolk at room temp

• 4 lg ripe bananas, peeled
• 1 cup macadamia nuts, lightly toasted and coarsely chopped
• 1 tbs butter, melted
• 1 tbs sugar

Caramel Rum Sauce

• 1 cup sugar
• ½ cup water
• ¾ cup whipping cream
• 1 ½ tbs dark rum

• 8 oz bacon, chopped
• 6 cups chopped yellow onions (about 4 large onions)
  4 tbs unsalted butter
• ½ cup flour
• 2 tsp Kosher salt
• 1 tsp freshly ground black pepper
• ½ tsp turmeric
• 12 cups chicken stock
• 6 cups unpeeled new potatoes (about 2 lbs)
• 10 cups corn kernels (from about 10 ears of corn) or 3 lbs frozen corn
• 2 cups half and half
• ½ pound sharp Cheddar cheese, grated
• 3 tbs chopped fresh chives

• 2 cups all-purpose flour
• 1 tsp Kosher salt
• 2 tbs sugar
• 6 oz cold unsalted butter, cut into cubes
• 4 oz cold cream cheese, cut into cubes
• 2 tbs vodka
• 1 tbs ice water

• 1/2 cup packed dark brown sugar
• 1/2 cup all-purpose flour
• 1/4 cup old-fashioned rolled oats
• 1/4 cup unsalted butter, cut into small pieces
• 1 cup chopped toasted walnuts or pecans
• Pinch freshly grated nutmeg
• Pinch of kosher salt
• 1 large fresh pineapple, peeled, cored, cut lengthwise and then into 1/2" pieces
• 1 tbs fresh lime juice
• 1 tbs finely grated fresh ginger
• 1 tbs cornstarch
• Sugar, if needed
• Vanilla ice cream

• ½ white onion
• 1 lb Roma tomatoes
• 6 whole garlic cloves, unpeeled
• 2 dried guajillo chilies
• 2 dried ancho chilies
• 6 cups chicken stock
• ½ tsp dried oregano
• 1 tbs cumin
• ½ tsp cayenne
• 1 tsp Kosher salt
• Zest of one lime
• Juice of one lime

• 12 large eggs
• ½ cup heavy cream
• 1 ½ cups day old bread, crusts removed and torn in bite-sized pieces
• 3 tbs extra-virgin olive oil, divided use
• 1 yellow onion, large dice
• 1 red pepper, 1 yellow pepper, large dice
• 1cup ripe cherry tomatoes, cut in half
• ½ cup boursin cheese (herbed cheese or ricotta works great)
• Kosher salt and freshly ground pepper

• 2 cups fresh summer fruit (peaches, blackberries, apricots, plums, cherries – choose two or three – peel and slice stone fruits. Pit cherries)
• ¾ cup cake flour
• ¾ tsp baking powder
• pinch of salt
• 1 egg
• ½ cup superfine sugar, plus 2 tbs
• ¼ tsp finely grated lemon zest
• ¼ cup EVOO (plus some for pan)
• ¼ cup milk
• ½ tsp balsamic vinegar

• 3 tbs brown sugar
• ¼ cup water
• ¼ cup, plus 2 tbs fresh lime juice
• ½ - 1 tbs chili-garlic sauce
• ¼ cup vegetable oil
• Kosher salt and freshly ground pepper
• 1 3 lb roast chicken, skin removed and meat shredded
• 1 ripe mango, peeled and cut into ½ inch chunks
• 1 ripe avocado, peeled and cut into ½ inch chunks
• 3 green onions
• 5 ounces Spring Mix or Baby Spinach

• 1½ cups quinoa
• 3 cups water
• Kosher salt and freshly ground black pepper
• 1½ cups cooked corn (about 2 large ears)
• 1 cup zucchini, diced
• ¾ cup chopped red pepper
• 1½ cups black beans (canned is just fine)
• 1½ tbs red wine vinegar
• ¼ cup finely chopped fresh cilantro

• 5 tbs fresh lime juice
• 1 tsp Kosher salt
• 1 ¼ tsp ground cumin
• 1/3 cup extra-virgin olive oil

• 12 oz fresh pineapple, trimmed and cut into 2” dice
• 1/3 cup dark brown sugar, packed
• 2 tbs rum
• 8 chewy caramel candies, cut into small pieces
• 4 tbs unsalted butter, cut into 4 1 tbs pieces
• 4 12” squares of heavy duty foil
• Glazed pecans, chopped (purchased)

Honey Balsamic Marinade

• 1 garlic clove, peeled
• ¼ cup balsamic vinegar
• 1 tbs honey
• ½ cup Canola oil

Rosemary Ginger Dipping Sauces

• 1” piece peeled fresh ginger
• 1 jalapeno chile, stemmed
• ½ tsp fresh rosemary leaves
• 2 tbs soy sauce
• 2 tsp sherry vinegar
• ¼ cup Canola oil
• Kosher salt to taste

• 6 large Portobello mushrooms, stemmed and quartered
• Skewers, soaked if bamboo.

• Salmon
• Cedar Plank
• 1 tsp granulated sugar
• ½ tsp cumin
• ½ tsp Pimenton (Spanish smoked paprika)
• Kosher salt and freshly ground black pepper
• 4 6 oz salmon filets
• 2 tsp EVOO

• 4 oz good ricotta cheese
• 4 oz cream cheese, room temperature
• ½ cup grated Parmesan cheese
• 2 tbs minced sun-dried tomatoes
• ¼ cup chopped fresh Italian parsley
• ¼ cup finely diced red onion
• 2 cloves garlic, minced
• Kosher salt and freshly ground pepper to taste
• 12 mini red, yellow and orange bell peppers*

• 1 tsp grated orange rind
• 3 tbs fresh orange juice
• 1 tbs white wine vinegar
• 1 tbs honey
• 1 tbs EVOO
• 1 garlic clove, minced
• ½ tsp Kosher salt
• ½ tsp freshly ground pepper

• 3 cups very thinly sliced fennel bulb, core removed
• 3 cups torn Bibb lettuce
• 1 ¼ cups (2-3 oranges) orange sections, pith removed
• ½ cup marinated artichoke hearts, drained, thinly sliced
• ½ cup Italian parsley leaves
• 1/3 cup shaved Parmigiano cheese

• 1 lb chicken – wings or drumettes work well
• 2 tsp smoked sweet Spanish paprika (divided use)
• kosher salt and freshly ground pepper
• 2 tbs EVOO
• 8 tbs finely minced garlic clove (divided use)
• 4 cups chicken stock
• 1 large pinch saffron threads
• 1 lb spicy sausage
• 1 ½ cups white onion, chopped
• 2 cups short grain rice (Arborio, Bomba, Carnaroli, Calasparra – all good choices)
• 2 large ripe tomatoes, cut in half and grated on a box grater (skin discarded)
• ¾ cup fresh green beans, trimmed and cut into 1 ½ lengths
• 9 oz artichoke hearts (frozen are just fine)
• 1 pinch of cayenne (or more to taste)
• Sprig of fresh rosemary
• 1 roasted bell pepper, cut into strips
• 16 small clams or mussels
• 16 prawns, peeled and deveined

• 1 cup flour
• 1 tbs sugar
• Pinch of salt
• 4 oz (one stick) unsalted butter, cut in small pieces
• 1 tsp almond extract
• 3-4 tsp water

• ¾ cup sugar
• 1 ½ cup heavy cream – divided use
• 3 tsp Grand Marnier – divided use
• 1/8 tsp almond extract
• Pinch of salt
• 1 cup slivered almonds

• 1/3 cup sun-dried tomatoes, oil packed, well-drained
• ¼ cup Kalamata olives, pitted
• 1 tbs capers, drained and rinsed
• 1 tbs Italian parsley
• 1 clove garlic
• ¼ tsp chile pepper flakes (or to taste)
• ¼ tsp oregano, preferably fresh
• 5 tbs extra-virgin olive oil (divided use)
• Kosher salt to taste
• ¼ cup fresh ricotta
• Baguette, cut on vertical

• 8 tbs olive oil (divided use)
• 3 tbs sugar
• 3 tbs unseasoned rice vinegar
• 3 tbs low-sodium soy sauce
• Kosher salt and freshly ground pepper to taste
• 1 3 oz package Asian noodle soup mix, coarsely broken
• ½ cup slivered almonds
• 2 tbs sesame seeds
• 10 oz spinach, washed
• 1 bunch green onions, chopped