2 Russet Potatoes
1 Sweet Potato or Yam
½ cup Milk
¼ cup Caramelized Garlic Olive Oil
3 Tbsp Wild Garlic Italian Dried Herb Blend
Fleur de Sel, to season

1. Boil the potatoes: Peel and slice the potatoes into thin slices. Place in a large stock pot and cover with water. Allow the water to come to a boil and cook the potatoes for 10-12 minutes. Do not overcook, or the potatoes could produce a glue like finished product. Drain the liquid off of the potatoes.

2. Mash the potatoes: With a mixer or potato ricer, mash the potatoes without adding any other liquid or seasoning.

3. Season the potatoes: Once the potatoes are mashed, add the milk, olive oil, wild garlic dried herb blend, and fleur de sel. Mix to combine and taste for seasoning, adding more salt or wild garlic as necessary. Enjoy!

For the Filling:
1/2 cup Ricotta Cheese
1/4 cup Asiago or Parmesan Cheese
1/4 cup Mozzarella Cheese
3 Tbsp Rosa Maria Dipper
1 cup Spinach

For the Pork:
1 Pork Tenderloin
4 Tbsp Creole Mustard
4 Tbsp Rosa Maria Dipper

1. Heat the grill: Heat the grill to high (about 400˚F.)

2. Prepare the filling: In a medium size bowl, combine the three cheeses and Rosa Maria Dipper. Set aside.

3. Butterfly the pork: Starting on the top third of the pork loin, with a sharp knife, cut horizontally from right to left until you get about ½ inch away from the other side. Turn your knife and cut down towards the bottom approximately ½ inch. Rotate the pork loin 180 degrees and repeat the above step for the bottom 1/3 of the loin. This should create a large flat piece of meat.

4. Rub the pork: Spoon half of the creole mustard and rosa maria dipper onto the pork. Using your hands, rub these flavors into the meat. Turn the meat to the other side and repeat this process using the remaining mustard and dipper.

5. Stuff the pork: Spoon the cheese mixture onto the butterflied and rubbed pork.  Spread evenly, leaving a 1 inch stripe at two opposing ends without cheese. Arrange the spinach on top of the cheese mixture.

6. Roll the pork: Starting from one of the sides without cheese mixture, roll the pork. Once rolled, using kitchen string, tie around the pork to hold together.

7. Grill the pork: Place the pork on a hot grill and cook for 12-17 minutes, turning halfway.

8. Cut the pork: Let the meat rest for 5 minutes before cutting. Cut the pork to create pinwheel medallions.

For the Dressing:
¼ cup White Balsamic Vinegar
¼ cup Basil Genovese Olive Oil
Salt & Pepper, to taste
1 clove Garlic, chopped

For the Salad:
4 cups Mixed Greens
1 Carrot, julienne cut
1 Cucumber, chopped
1 cup Cherry Tomatoes
4 Radishes

1. Create the vinaigrette: In a dressing shaker combine all of the ingredients for the dressing. Shake to combine and set aside.

2. Arrange the salad: In a serving bowl arrange the greens, carrot, cucumber, tomatoes, and radishes. Drizzle with dressing to your liking.  Enjoy!

For the Salad:
1 head Romaine Lettuce
¼ cup Parmesan Cheese, grated
¼ cup Olives
¼ cup Caper Berries

1. Preheat the oven: Turn the oven on to 350˚F.

2. Toss the bread cubes with olive oil: In a mixing bowl toss the bread cubes with the Triana olive oil and parmesan dipper. Make sure all of the pieces are mostly covered with oil and seasoning.

3. Bake the croutons: Spread the seasoned bread onto a baking sheet and place in the oven for 10-15 minutes, until slightly browned.  Set aside for salad garnish.

4. Create the dressing: Drain the anchovies and chop. In a mixing bowl combine the anchovies, mustard, egg yolks, vinegar, and fresh basil and whisk together. Once combined slowly drizzle in the olive oil while still whisking until all of the oil is added. Grind the Vegetariano Italian salt blend to taste.

5. Dress the salad: Place the romaine on the plate. Dress with parmesan cheese, olives, caper berries, croutons, and dressing. Enjoy!

For the Salad:
6 cups Spring Mix
½ cup Raspberry Balsamic Vinegar
½ cup Roasted Walnut Oil
Esotico Italian Salt Blend, to taste
3 oz Fresh Raspberries
3 oz Blue Cheese
¼ cup Pecans

1. Toss the greens: In a medium size bowl toss the spring greens mix with the Raspberry Vinegar and Roasted Walnut Oil. Season with the esotico salt blend.

2. Finish the salad: Garnish with the raspberries, blue cheese, and pecans. Enjoy!

3 Tbsp White Balsamic Vinegar
2 Tbsp  Lime Juice
1 tsp Creole Mustard
3 Tbsp Sugar
1/4 cup Tahitian Lime Olive Oil
1/4 cup Grape Seed Oil
Salt & pepper, to taste

1. Create the dressing: In a dressing shaker combine the dressing ingredients. Shake to combine.

Makes: about 12 tuna bites

¼ cup Ginger Rice Vinegar
2 Tbsp Sugar
2 Cucumbers, julienned
1 Carrot, julienned
1 package (12 oz) Wonton Wrappers, cut into triangles
1-2 cups Grape Seed Oil
2 Ahi Tuna Steaks, cubed into 1″ bites
1/8 cup Sesame Seeds, light & dark
½ cup Toasted Sesame Oil
1 ½ Tbsp Wasabi Ginger Finishing Sauce

1. Create the slaw dressing: In a medium size non-reactive bowl combine the ginger rice vinegar and suger. Stir to combine.

2. Cut the veggies: Add the julienned cucumbers and carrots to the dressing bowl. Stir to coat the veggies with the dressing. Set aside.

3. Cook the wontons: In a medium size sauce pot, heat the grape seed oil to 325˚F. Once the oil is hot add the wontons and cook until they are brown, about 2 minutes. Remove from the oil and let dry.

4. Prepare and cook the tuna: Coat each tuna cube with sesame seeds. Heat the sesame oil in a sauté pan on medium- high heat. Sear the tuna for 2 minutes maximum.

5. Assemble the tuna bites: Start with the fried wonton and top it with cucumber slaw. Finish with a tuna bite and a garnish of wasabi ginger finishing sauce. Enjoy!

2 lb Ground Burger (beef, turkey, or pork)
1 Egg
3 Tbsp Lemon Garlic Finishing Sauce
16 Dinner Rolls, cut in half lengthwise
4 Tbsp Caramelized Garlic Olive Oil
2 Tomatoes, sliced
½ head Romaine Lettuce

1. Prepare the grill: Heat an outdoor grill to medium heat.

2. Create the patties: In a medium size bowl, using your hands, mix the ground burger, egg, and lemon garlic finishing sauce until well combined. Divide into 16 equal size balls and flatten to prepare for the grill.

3. Prepare the buns: Cut the rolls in half lengthwise and brush the inside of each roll with caramelized garlic olive oil.

4. Grill the burgers and buns: Place the patties on the hot grill rack. Cook mini-burgers for 5-6 minutes, turning once or until the juices run clear when poked with the tip of a knife. After turning the patties the first time, place the oiled buns on the outside edges of the grill and cook until toasted.

5. Serve and enjoy: Place each patty on a toasted bun and serve with tomatoes and lettuce.

For the Scallops:
16 U-10 Diver bay Scallops
4 Tbsp Corn Meal
4 Tbsp Caramelized Garlic Olive Oil
Esotico Salt & Pepper, to taste

For the Saffron Cream Sauce:
1 Tbsp Caramelized Garlic Olive Oil
1 Tbsp Garlic, minced
1 Tbsp Red Onion, minced
1/4 cup White Wine
1/4 cup Vegetable Stock
1 1/2 cup Heavy Cream
Esotico Salt & Pepper, to taste
1 Tbsp Saffron

1.      Sear the scallops: In a large sauté pan, heat the olive oil over medium-high heat. While the oil is heating coat both the top and bottom of each scallop with corn meal so they do not stick to the pan when frying. Season with esotico salt & pepper. Once the oil is hot, place the scallops in the pan and cook until the corn meal is golden brown on each side.

2.      Create the saffron cream sauce: In a large sauce pan over medium heat, place the olive oil, garlic, and onion. Cook the onions until translucent. Add the wine, vegetable stock, and cream. Let the sauce reduce by half its original volume. Finish with esotico salt & pepper and saffron.

3.      Serve and enjoy: Place the scallops on a plate and finish with a drizzle of the saffron crème sauce. Serve with roasted fingerling potatoes. Enjoy!

2 c Water (87˚F to 97˚F)
1 Tbsp Yeast
1/8 c Caramelized Garlic Olive Oil
6 c All-Purpose Flour
6 Tbsp Parmesan Dipper
2 tsp Salt

1. Preheat the oven: Preheat the oven to 350˚F.

2. Prepare the water: Using your finger as a thermometer, test the water. It should feel neither cold nor hot but around the temperature of your body.

3. Creating the dough: In a medium size bowl, add the water and yeast and stir. The yeast begins to “bloom” and the water will become a milky color. Add the olive oil, flour, salt  and parmesan dipper. Stir until combined.

4. Kneading the dough: Turn the dough onto a floured surface. With both hands knead the dough for 5-10 minutes.

5. Let the dough rise: In the same medium size bowl you used to create the dough, coat the sides with olive oil. Place the kneaded dough in the bowl, turning to coat all sides with oil. Cover the bowl and let the dough rest in a warm area until it is doubled in size, about 30 minutes.  The oil will prevent the dough from creating a crust while rising.

6. Form the dough: Remove the dough from the bowl and transfer to a cutting board. Divide the dough into 8 equal size bowls and form into balls. Place each formed ball on a baking sheet.

7. Allow the dough to rise again: Cover the baking pan cover and let rise again until doubled in size, approximately 10-20 minutes.

8. Bake the bread: Place the bread in the pre-heated oven for 20-30 minutes or until golden brown in color.

Cut and prepare the bread for soup: Cut out the center of each round and place clam chowder or other soups inside to serve. Enjoy!