1. Add 3 Tbsp of oil to a large sauté pan over medium heat. Add shallots and cook until translucent.
2. Increase heat to medium high and add mushrooms. Sear until golden brown, then transfer mushrooms to a bowl.
3. Add mustard and sherry vinegar to pan and whisk.
4. Slowly whisk in the remaining oil. Season with salt and pepper.
5. Return mushrooms to the pan and stir to combine.
6. Divide greens onto plates. Top with mushroom vinaigrette. Garnish with egg and bacon.
7. Serve immediately.

1. Fill a large bowl with water and ice cubes.
2. In a large saucepan, bring 8 cups of water and salt to a boil.
3. Add green beans to boiling water and cook for 2-3 minutes until crisp tender. Strain the beans and immediately plunge into ice water.
4. When beans are cold, remove and place onto a plate lined with paper towels. Cover and refrigerate until serving.
5. Melt butter in a sauté pan. Add green beans and cook through. Add almonds and toss to coat. Season to taste.

1. Thoroughly rinse rice under cold water.
2. Melt butter in a 2-quart saucepan. Add onions and sauté for 3-4 minutes.
3. Add rice and saffron. Stir until coated with butter.
4. Cook rice until it begins to turn translucent around the edges.
5. Add chicken stock and bring to a boil. Reduce heat, cover with lid, and cook for 20 minutes or until rice is tender and fluffy.

1. Preheat oven to 350°F.
2. Wash chicken and pat dry. Lift skin from chicken, stuff Boursin under the skin, and press the skin back. Rub chicken with paprika, salt, and pepper.
3. Place chicken into an ovenproof sauté pan. Place shallots around chicken. Place 2-3 sage leaves over chicken. Drizzle olive oil over shallots.
4. Place pan into oven and roast chicken for 25-30 minutes or until internal temperature reaches 165°F.
5. Remove chicken and keep warm.
6. Place a saucepan over high heat. Add chicken stock and bring to a boil.
7. Simmer until the sauce is reduced by half. Serve sauce on the side.

1. Place water, milk, salt, and butter into a 2-quart saucepan, and bring to a simmer. When all the butter is melted, add flour and hazelnuts all at once and stir constantly until it forms a paste (approximately 4 minutes).
2. Transfer paste to the bowl of a standing mixer fitted with the paddle attachment.
3. Cool the paste for 10 minutes.
4. With the mixer on low speed, add one egg at a time and mix until blended. Keep the last egg back and only add enough to make a paste that flows but holds its shape. Cool dough slightly.
5. Preheat oven to 400°F.
6. Transfer dough to a piping bag fitted with a large round tip.
7. Pipe 2” mounds onto a baking sheet lined with parchment paper. Gently brush the tops of the pastry with egg wash.
8. Place baking sheet into preheated oven and bake until golden brown. Open oven door every few minutes to let steam escape.
9. Remove pastry from oven and cool.
10. Fill with vanilla ice cream and drizzle with Valrhona chocolate sauce.

1. Place the chocolate into a medium stainless steel bowl.
2. Place cream and corn syrup into a small saucepan. Bring to a boil.
3. Pour hot cream mixture over chocolate and stir until completely melted. Add the butter and stir until chocolate is shiny and smooth.

Sauce can be refrigerated for up to 2 weeks. Reheat before using.

1. In an oven-proof dish, put the cooked Cannelloni beans.
2. In a large pot, heat the cream and crumble in the gorgonzola, whisking to dissolve.
3. Pour sauce over the beans and season with salt and pepper. Bring to a simmer.
4. Place in the oven for 10 minutes.
5. Remove from the oven and use a whisk to combine beans and cream mixture.
6. Stir in truffles.
7. Spoon over toasted focaccia and serve immediately.

1. Peel the artichokes back to their pale, light leaves. Then halve them and remove the hairy choke with a spoon. Slice artichokes. Poach the artichokes in ⅛” olive oil with a pinch of salt and pepper, and garlic slices for 15 minutes.
2. Heat the chicken stock.
3. Put 2 Tbsp olive oil and 1 Tbsp butter into a separate pan, add the onion, chopped garlic, and celery. Cook very slowly for about 15 minutes without browning.
4. When the vegetables have softened, add the rice and turn up the heat. The rice will begin to fry, so keep stirring. After a minute it will look translucent. Add the white wine and continue stirring.
5. Once the wine has cooked into the rice, add your first ladle of stock, a pinch of salt, and half of the artichokes. Turn the heat down to a simmer so the rice doesn’t cook too quickly. Keep adding the stock ladle by ladle slowly to be absorbed between each ladle. This will take about 15 minutes.
6. With the last ladle of stock, add the remaining artichokes. Simmer another 2 minutes.
7. Remove from heat and beat in the butter and parmesan cheese. Place lid on top and allow to rest for 2 minutes.
8. Just before serving, add fresh mint and a squeeze of lemon to risotto. Eat as soon as possible, while the texture remains creamy.

1. In a large sauté pan, heat 4 Tbsp olive oil. Add the onions and cook until soft. Add the celery and cook 2 minutes. Add the rest of the vegetables, tomato paste, bay leaves, thyme, chili flakes, salt and pepper. Cook for 7 minutes. Add the tomato sauce and simmer for 7 minutes.
2. Season steaks with salt and pepper. Heat butter on medium heat and cook the steaks 4 minutes per side. Remove from pan and let rest for 3 minutes, covered. Deglaze the pan with the white wine.
3. Place the vegetable mixture in the center of the plate, slice the steak and place on top, drizzle with pan jus and serve.

1. Whip egg whites to a soft peak, with 30g sugar.
2. Melt chocolate and butter together. To this mixture, add egg yolks.
3. Add stiffly beaten whites to chocolate mixture with a spatula, one third at a time, and fold gently. Place in refrigerator to set (approximately 1 hour).

Serve alone or with Fresh Berry Compote.

1. Combine the simple syrup and orange juice in a pot.
2. Bring to a simmer, add all the berries.
3. Cook until tender, 4-6 minutes.
4. Serve with mousse and fresh mint.

Any mixture of seasonal berries can be used. If using frozen berries, cook them 2 minutes longer.

1. Place shallots, mustard, vinegar, and purée into a medium bowl.
2. Whisk until combined. Slowly whisk in the oil.
3. Season with salt and pepper. Serve on spring greens.

1. Melt butter in a stock pot over medium heat. Add onions and sauté for 2-3 minutes.
2. Add mushrooms and sauté until softened. Transfer 1 cup of mushrooms to a small bowl.
3. Add sherry to pot and cook until mostly evaporated. Add stock, bay leaf, and thyme. Bring to a boil and simmer for 30 minutes.
4. Purée soup until smooth. Add cream and remaining mushrooms.
5. Simmer for 5 minutes.

1. Preheat oven to 375°F.
2. Rub pork with salt, pepper, rosemary, thyme, and garlic.
3. Place olive oil in a sauté pan over medium heat. Sear pork on all sides.
4. Transfer pan into the oven and roast until temperature reaches 145°F.
5. Transfer pork to a cutting board and loosely cover with foil.
6. Place pan over medium heat. Add wine and deglaze pan, scraping up browned bits. Reduce wine by half. Add stock and bring to a boil.
7. Add whipping cream and cook until sauce begins to thicken.
8. Strain sauce into a small pan and keep warm.

1. Heat olive oil in a large sauté pan over medium heat. Add cabbage and sauté until it begins to soften.
2. Add remaining ingredients. Stir to combine.
3. Cover and cook until tender. Season with salt and pepper.

1. Bring a large pot of salted water to a boil.
2. Place flour, salt, pepper, and nutmeg into a large bowl.
3. Make a well in centre of flour. Add eggs and water.
4. Stir to make a thick paste, adding more water as needed.
5. Place a spaetzle maker over pot of water and drop dough into water.
6. When dough rises to surface, cook for an additional 2-3 minutes.
7. Transfer spaetzle to a bowl and toss with oil. Let spaetzle cool.
8. Melt butter in a non-stick frying pan over medium heat. Add spaetzle and fry until golden brown.

1. Preheat oven to 375°F.
2. Cut 4–5” rounds from puff pastry. Place onto a parchment lined baking sheet and refrigerate.
3. Peel apples and cut into ½” slices. Arrange apples over puff pastry.
4. Sprinkle with sugar and cinnamon.
5. Bake for 15-20 minutes until apples are tender and pastry is golden brown.
6. Drizzle with caramel sauce and serve with ice cream.
 

1. Place all ingredients in a bowl. Whisk thoroughly to combine. Pour immediately over your choice of greens.
2. Alternatively, place all ingredients in a glass jar with a lid, and shake thoroughly before serving.

1. Add the 2 Tbsp canola oil, garlic, and rosemary to a pot and cook briefly over medium heat. Make sure to not burn the garlic otherwise it will taste bitter.
2. Stir in the quinoa and cook for another 30 seconds.
3. Add the water, salt, and pepper. Continue to cook on medium to medium-high heat uncovered, stirring occasionally, until all of the liquid has been absorbed/evaporated, approximately 15 to 20 minutes.
4. Season to taste, if necessary.

1. Bring water to a boil and cook linguine until al dente.
2. Add the oil, chilies, garlic and anchovy to a large pan and heat over medium-low heat to infuse the flavours, approximately 3-5 minutes. Be careful not to burn the garlic.
3. Add the drained tomatoes and the wine (optional) and increase the heat to medium-high. Boil until reduced, approximately 4-5 minutes, stirring occasionally.
4. Remove from heat. Toss in the olives, capers, parsley, and hot cooked pasta.
5. Season to taste with salt and pepper and serve immediately.

1. Brush the chicken breasts with olive oil and season with salt and pepper. Grill over a medium flame for approximately 15 to 20 minutes until cooked through.
2. While chicken is cooking, prepare the sauce. Melt the butter in a pan over medium heat. Add the garlic and onion, sautéing until soft, approximately 2 to 3 minutes.
3. Stir in the wine and lemon juice, increase heat to medium high and reduce until half of the liquid has evaporated, approximately 3 to 5 minutes.
4. Stir in the tomatoes, artichokes, cream, sugar, salt, and pepper.
5. Turn off the heat. Add the butter one piece at a time while stirring to incorporate. Once all the butter has been added, stir in the basil.
6. Divide the goat cheese into 6 equal portions. During the last 2 minutes of cooking time for the chicken, top with the goat cheese.
7. Serve the cheese-topped chicken immediately with the sauce spooned over top.
8. Garnish with the reserved lemon zest.

1. Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 10 minutes. Fluff with a fork and allow the quinoa to cool.
2. Preheat the oven to 350°F (180°C). Lightly grease two 8-inch round or square cake pans. Line the bottoms with parchment paper.
3. Combine the milk, eggs, and vanilla in a blender or food processor. Add 2 cups of cooked quinoa and butter. Blend until smooth.
4. Whisk together the sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Add the contents of the blender and mix well.
5. Divide the batter evenly between the 2 pans and bake on the centre oven rack for 35 to 45 minutes or until a knife inserted in the centre comes out clean.
6. Remove the cakes from the oven and cool in the pans before serving. Frost if desired. Store in a sealed container in the refrigerator for up to 1 week or freeze up to 1 month.

1. Preheat oven to 400°F.
2. Scrub beets. Trim ends and place onto a baking sheet. Roast beets for 45 minutes or until tender.
3. Remove from oven and cool. Remove skin from beets and cut into ¼” slices.
4. Arrange overlapping slices of beets, tomatoes, cheese, and basil onto small serving plates.
5. Drizzle with olive oil and balsamic reduction sauce. Season with salt and pepper.

1. Preheat oven to 375°F.
2. Wash potatoes and cut into ⅛” thick slices.
3. Line a baking sheet with parchment paper. Brush paper with butter.
4. Lay potato slices onto parchment and brush with melted butter. Sprinkle with salt.
5. Bake for 15 minutes. Move potatoes around to avoid overbrowning. Bake until crisp.
6. Remove from oven and place onto a cooling rack. Drizzle with truffle oil.

1. Rinse salmon fillets under cool water, pat dry, and place pieces in a flat-bottomed baking dish.
2. In a small bowl, combine the hoisin sauce, soy sauce, lime juice, fish sauce, honey and chili flakes. Stir well to dissolve the honey. Add garlic and white parts of green onion (save the green parts for serving).
3. Pour over salmon, turning pieces to marinate. Cover and marinate in your refrigerator for 30 minutes or up to 2 hours.
4. When getting close to your desired cooking time, preheat oven to 350°F.
5. Before baking, spoon a little more sauce over each piece and bake for about 15 minutes, or until sauce is lightly bubbling and inner flesh of salmon has turned from translucent to opaque. If undercooked, cover and return salmon to oven for another 5 to 10 minutes.
6. Serve salmon with some of the sauce spooned over each piece, topping with a sprinkling of the reserved green onion for garnish.

1. Brush 4 ramekin dishes with butter and sprinkle insides with sugar.
2. Melt butter and chocolate in a bowl set over simmering water. Stir to combine. Remove from heat and set aside.
3. Place eggs and egg yolks in a bowl and whisk until foamy.
4. Add chocolate and liqueur. Stir until smooth.
5. Add cornstarch to sugar and mix. Add to chocolate batter and stir until smooth.
6. Pour batter into ramekin dishes. Cover with plastic wrap and refrigerate for several hours or overnight.
7. When you’re ready to bake, preheat oven to 375°F.
8. Place ramekins onto a baking tray and bake on top rack for approx. 12-14 minutes. The cakes should be jiggly in the center. Remove from oven.
9. Dust with powdered sugar. Place ramekins onto a dessert plate and garnish with Chantilly cream and berries.

1. Place cream cheese into the bowl of your standing mixer fitted with the whisk attachment.
2. Whisk until smooth. Add whipping cream and whisk on low for 1 minute. Add sugar and vanilla.
3. Increase speed to high and whisk until medium peaks form.