8 ears corn, husked, cut off cobs (cobs reserved)
1 lb. Yukon Gold potatoes, peeled and cut into chunks
2 medium onions, 1 chopped, 1 diced
1 qt. chicken stock
1 red bell pepper, diced
4 strips bacon
1 Tbs. garlic , minced
2 cups light cream
1/2 cup sherry
1 chipotle pepper
1 Tbs. fresh cilantro, chopped
1 tsp. toasted cumin
1 tsp. toasted coriander
1/2 tsp. dried oregano
2 Tbs. olive oil
Salt and pepper

Place corncobs in a large pot. Add about 2 quarts of water. Simmer for 3 hours.
Strain and reserve broth. Add bacon and 1 tbs. olive oil to a soup pot over medium
heat. Cook until bacon is golden brown. Remove bacon and set aside. Add chopped
onion to the pot and cook for 10 minutes. Add garlic, chipotle pepper, cumin,
coriander, and oregano. Cook 5 minutes. Add sherry and cook for an additional 2
minutes. Add potatoes, half the corn, and enough broth to cover. Use half corn broth,
half chicken stock. Simmer until potatoes are soft, 20-30 minutes. Add cream and
puree. Add reserved bacon and 1 tbs. olive oil to a large sauté pan over medium heat.
Add diced onion and cook for 5 minutes. Add peppers and cook for an additional 5

Adjust seasoning.

½ lb. chorizo
2 cups corn
1/4 lb. manchego cheese, cubed
1 cup sour cream
1 poblano pepper
1 yellow onion, diced
1 stick melted butter
1 Tbs. melted butter
2 eggs
½ cup masa
1 pint grape tomatoes,halved
1 tsp. marjoram, chopped
¼ tsp.
baking powder
Olive oil
Salt & pepper

Preheat oven to 350ºF

Lightly coat poblano with olive oil. Place in a sheet pan until skin blisters and pepper
is cooked, about 12-15 minutes. Remove and let cool. Heat 1 Tbs. olive oil in a sauté
pan over medium heat. Add Chorizo and cook almost all of the way through.
Remove from pan and set aside. Add onions and cook until golden brown. Remove
onions and set aside. Reserve pan for later. Peel poblano and discard seeds. Dice
poblano. Cut Chorizo into small pieces and mix with onion and poblano. Coat a
baking dish with 1 Tbs. melted butter. Put remaining butter, sour cream and eggs,
corn, salt, and baking powder into a blender. Pulse until smooth. Pour into a mixing
bowl. Whisk in the masa, fold in chorizo mixture and cheese. Pour into baking dish
and place into oven. Bake until golden brown and set in the middle, about 30-35
minutes. Let sit for 10 minutes. Meanwhile, add 1 Tbs. olive oil to the reserved sauté
pan. Add garlic and lightly brown. Add tomatoes and cook until tomatoes melt and
form a sauce, about 10-13 minutes. Add marjoram, salt and pepper. Cut pudding
into squares. Put on plates, put a spoonful of tomatoes on top. Great with a salad or
as an appetizer, entrée or side dish.

Serves 3-4

1 head cauliflower, cut into bite-size pieces
1 tbs. garlic, minced
1/8 tsp. anchovy paste
3 tbs. olive oil
1/2 cup unseasoned breadcrumbs
1 tbs. chopped parsley
Salt and pepper

Steam cauliflower until tender. Cool and drain. Heat oil in a large saute pan over medium heat. Add garlic and anchovy paste and cook until garlic just starts to turn golden brown. Add enough cauliflower to cover surface area of pan (you might need to do 2 batches). Cook until cauliflower turns golden brown, about 8-10 minutes (stirring only a few times). Add breadcrumbs and cook for 30 seconds. Remove from heat. Add parsley and adjust seasoning. Enjoy.

2 large eggplants
1 yellow onion, diced
1 Tbs. garlic, chopped
¼ tsp. anchovy paste
1 ½ tsp. sherry vinegar
1 tsp. cumin
1 ½ tsp. smoked paprika
1 Tbs. parsley, chopped
Pinch of chili flakes
½ cup extra virgin olive oil
Salt & Pepper

Preheat oven to 325º Make 8-10 small slits in an eggplant with a paring knife. Place on a sheet pan and bake until very tender, about 50-60 minutes. Let cool. Meanwhile, add 2 Tbs. oil to a large sauté pan over medium high heat. Cook until golden brown. Add garlic and anchovy and cook until golden brown. Remove from heat and add vinegar, cumin, smoked paprika and chili flakes. Set aside. Cut eggplant in half. Using a spoon, scoop eggplant out of skin into a bowl. Add onion mixture, parsley, remaining oil, and salt and pepper to taste. Serve as a dip, sandwich spread or as a pizza topping.

Serves 4 as a lunch; 8 as an appetizer

Filling Ingredients:
2 tbsp. olive oil
1 large white onion, diced
salt and freshly ground black pepper
2 cloves garlic, chopped finely
1 tbsp. marjoram, chopped
kernels from 1 ear of corn (about 1 cup)
1 recipe Cornmeal Galette Dough (see below- make ahead)
1 large or 2 medium ripe tomatoes (about ¾ lb. Total) cut into 1/3-inch slices, drained on paper towels
3 oz. Italian Fontina, shredded
1 large egg yolk mixed with 1 tsp. milk or cream

Heat the olive oil in a sauté pan, preferably nonstick, over medium heat. Add the onion and cook, stirring frequently, until lightly browned, about 10 minutes. Season with salt and pepper. Add the garlic, marjoram, and corn and cook for 30 seconds. Transfer the mixture to a bowl and set aside to cool.
Pre-heat the oven to 375ºF. Line a baking sheet with kitchen parchment.
Roll the dough on a floured surface into a 15-inch round, lifting the dough with a metal spatula as you roll to make sure it’s not sticking. If it is, dust the surface with more flour. Transfer it by rolling it around the rolling pin and unrolling it on the lined baking sheet.
Spread the onion and corn mixture over the dough, leaving a 2-inch border without filling. Arrange the tomatoes in a single layer over the onions and season them with salt and pepper. Sprinkle the cheese over the tomatoes. Lift the edges of the dough and fold them inward over the filling, pleating as you go, to form a folded-over border. Pinch together any tears in the dough. Brush the egg yolk and milk mixture over the exposed crust.
Bake until the crust has browned and the cheese has melted, 35 to 45 minutes. Slide the galette off the parchment and on to a cooling rack. Let cool for 10 minutes before serving.

Dough Ingredients:
Yields enough dough for 1 galette about 11 inches in diameter; recipe can be doubled.
1 ¼ cups all-purpose flour
1/3 cup fine yellow cornmeal
1 tsp. sugar
1 ¼ tsp. salt
1 tsp. freshly ground black pepper
1/3 cup grated Parmesan cheese
6 tbsp. unsalted butter, cut into ½-inch pieces and chilled
3 tbsp. olive oil
¼ cup ice water

In a medium bowl, mix together the flour, cornmeal, sugar, salt, pepper, and Parmesan cheese. Cut in the chilled butter using a stand mixer, a food processor, or a pastry blender until it’s evenly distributed but still in large, visible pieces. Add the olive oil and ice water and mix until the dough begins to come together. Gather the dough with your hands and shape it into a disk. Wrap the disk in plastic and refrigerate for at least 1 hour.

1 uncooked 9” Pie Shell
1 bunch Asparagus (our own works best!)
1 cup of Leeks, chopped (don’t used dark green part)
1/3 lb of Wild Mushrooms, chopped
2/3 cup Crème Friache
2 tbs Milk
5 oz. Goat Cheese, Crumbled
2 tbs Butter
2 tbs Thyme, chopped
1 tbs Garlic chopped
1 Egg]
Salt and Pepper
Flour

Preheat oven to 350ºF

Heat butter in a large sauté pan over medium heat. Add mushrooms and cook until golden brown, about 6 to 8 minutes. Add leeks and cook for 3 minutes, add garlic and cook for 2 more minutes. Remove from heat and stir in thyme. Season with salt and pepper to taste. Let cool.

Lightly sprinkle a work surface with four. Using a rolling pin, roll dough out about an inch further, and place into a 9 inch tart pan.

In a large bowl, beat one egg. Mix in crème friache, milk and a pinch of salt and pepper. Add mushrooms, goat cheese, and asparagus, mix thoroughly. Place mixture in the middle of the dough. Spread out evenly, sprinkle black pepper on top. Bake until golden brown, about 20-25 minutes. Let cool slightly, Enjoy!!

Leg of lamb, trimmed and rolled
½ pint tapenade
2 cups day old, dense, crusty read, cut into small cubes
Extra virgin olive oil
2 Tbs parsley, chopped
Salt and pepper

Preheat oven to 400ºF

In a bowl mix together Tapenade, bread and 2Tbs of oil. Lightly rub oil on the inside and outside of the lamb, then sprinkle both side with salt and pepper. Put olive and bread mixture on the inside of the lamb. Roll up so there are no visible holes. Tie lightly with butchers twine. Place in the oven and cook for 15 minutes, then lower the temperature to 325 degrees and cook until the internal temperature is 125 degrees, for medium rare.

Remove lamb from oven and tent with a piece of foil; let it rest for 10 minutes. Slice and garnish with parsley and lemon zest.

Serves 4 to 5

2 bunches asparagus, bottom part discarded
2 tbs lemon juice
Extra virgin Olive Oil
1 wedge of Parmesan Cheese
Salt and Pepper

Place two sheet pans in the oven and preheat oven to 450 degrees. Remove 1 sheet pan from the oven. Place 1 bunch of asparagus on sheet pan and drizzle enough oil to lightly coat, sprinkle with salt and pepper. Spread asparagus so it is flat on the pan. Cook until lightly browned, depending on the size, about 4 to 7 minutes. Cook remaining asparagus. Place cooked asparagus on plates. Drizzle with lemon juice. Using a vegetable peeler, shave parmesan on top. Enjoy.

Serves 4

6 large artichokes, trimmed completely, so only heart remains (place in water with a teaspoon of lemon juice.)
1 bunch of asparagus, bottom discarded, cut into 1” pieces
2 cups of fresh peas
1 lb fingerling potatoes, sliced
1 ½ cups spring onion, white part only, chopped
2 handfuls of baby spinach
1 Tbs garlic
1 cup chicken stock
3 Tbs olive oil
Salt and pepper

Pat dry the artichoke hearts, then slice. In a large sauté pan add oil and warm over medium heat. Over medium heat, warm oil in a large sauté pan. Add artichokes and potatoes. Look until they become golden brown, about 5 to 6 minutes. Add spring onions and cook for 2 minutes. Add garlic and cook for 1 minute, add stock and cook until almost tender. Add peas and asparagus. Cook for 1 minutes. Remove from heat. Fold in spinach and season with salt and pepper. Arrange on plates, and place sliced lamb on top.