Directions

1. Preheat the oven to 450f.
2. Snap any woody ends off bottom of the asparagus and discard.
3. Toss the asparagus with olive oil and parmesan cheese to coat.
4. Arrange the asparagus on a cookie sheet in a single layer.
5.Place cookie sheet in the oven. Roast for 8 to 12 minutes, until the asparagus is just tender when pierced and parmesan is golden brown.
6. Remove cookie sheet from the oven and sprinkle the asparagus with black pepper.
7. Use a spatula to remove the asparagus from the cookie sheet. Serve immediately.

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Directions

1. Preheat the broiler.
2. Melt the butter in a 10' nonstick skillet over medium heat.
3. Add the onion and sauté until soft and translucent, about 3 minutes.
4. Add the asparagus and sauté until just tender, about 6 minutes.
5. While the asparagus is cooking whisk together the eggs, heavy cream, parmesan cheese, salt and pepper.
6. Add egg mixture to the skillet and fold gently a few times to combine ingredients. Continue to cook until eggs are almost set.
7. Dot the frittata with goat cheese and place under broiler to finish cooking, until eggs are set and puffed, and goat cheese is lightly browned.
8. Remove from oven. Slide out of skillet onto a plate. Cut into wedges and serve.

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Directions

1. Preheat the broiler.
2. Fill a pot large enough to hold the asparagus with water. Salt the water heavily. Bring the water to a boil, reduce to a low simmer.
3. Add the asparagus to the water and cook for about 2 minutes, until slightly tender but still quite firm when pierced with a knife.
4. Drain and blanch immediately in ice water to stop the cooking. Drain and pat asparagus with a towel to dry completely.
5. Bundle 4 asparagus spears together and wrap 2 pieces of prosciutto around the bundle, overlapping the prosciutto so all but the tips are covered. Repeat with remaining asparagus.
6. Arrange the bundles on a cookie sheet. Drizzle evenly with olive oil. Sprinkle bundles with black pepper and season asparagus tips with salt.
7. Place the cookie sheet under the broiler for 2 minutes, until asparagus is lightly caramelized and prosciutto edges begin to turn golden brown.
8. Remove from oven and serve immediately.

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Directions

1. Heat the butter in a medium saucepan over medium heat. Add onion, shallots and garlic. Cook in the butter until soft and translucent, about 3 to 4 minutes.
2. Add the stock, potato and asparagus. Bring to a simmer. Cover and simmer until potato and asparagus are very tender, about 15 minutes.
3. Turn off the heat and add the chives.
4. Working in batches, puree the soup in a blender until very smooth. Be sure not to fill the blender more than halfway or the steam will push off the lid.
5. When all of the soup is pureed whisk in the heavy cream. Season soup to taste with salt if necessary.
6. To serve, ladle the soup into bowls and top with a dollop of crème fraiche.

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Directions

1. Preheat the oven to 400f.
2. Cut a slit in the side of each fig. Stuff a small piece of cabrales cheese in the opening of each fig.
3. Wrap a piece of prosciutto around each fig.
4. Stand the figs up on a foil lined cookie sheet and drizzle evenly with olive oil.
5. Place the cookie sheet in the oven and roast for 6 to 8 minutes, until the prosciutto is slightly crispy and golden on the edges.
6. Remove the cookie sheet from the oven and serve the figs warm.

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Directions

1. Preheat grill to medium high heat.
2. Brush any dirt off the mushrooms. Cut in half lengthwise.
3. Trim woody stems off the bottom of the asparagus. Cut into large 3 inch pieces.
4. Cut broccoli into large florets.
5. Cut bell peppers in half lengthwise. Remove stems and seeds. Cut in large 2 inch squares.
6. Toss vegetables with half of the olive oil. Season with salt and pepper.
7. Place vegetables on grill until blistered and browned.
8. Remove from grill toss with remaining olive oil and balsamic vinegar. Season to taste with salt and freshly cracked black pepper.
9. Serve warm, chilled, or at room temperature.

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Directions

1. Simmer carrots, rutabaga, and onion in salted water until tender, about 25-30 minutes. Drain and purée in a food processor.
2. Stir in salt, pepper, and butter.
3. Return purée to saucepan and cook over low heat until it thickens. Add cream; stir over low heat until purée reaches desired consistency.

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Directions

1. Blanch Brussels sprouts in a large pot of boiling water for 6-7 minutes. Drain and allow to cool slightly; cut sprouts in half.
2. Reduce chicken broth in small sauce pan to 1/3 cup (about 10 minutes); set aside.
3. Heat a large skillet over medium heat, add the pancetta and sauté until brown. Add the garlic and onion and sauté an additional minute.
4. Add Brussels sprouts and chestnuts and cook until tender, about 4 minutes.
5. Add broth reduction, parsley, and salt & pepper.

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Directions

1. Place the potato slices in an 8 inch oven safe dish.
2. Mix all remaining ingredients together and pour over potatoes
3. Tap the baking dish on the counter to make sure cream is in all layers of the potatoes. The cream should only just cover the potatoes.
4. Place in a pre-heated 400 degree oven and bake for 45 minutes.
5. Remove from the oven and let rest for 5 minutes before serving.

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Directions

1. Heat the olive oil over medium heat. Add the speck to the olive oil and slowly render until crispy.
2. Cool the speck, reserving oil and rendered fat.
3. Toss speck and reserved oil with the cheese and peas. Season with salt and pepper to taste.
4. Serve over pasta or on its own as a side dish.

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Directions

1. Preheat oven to 350F. Lightly spray an 11x 9 baking pan with vegetable oil spray.
2. Heat 1/3 cup olive oil in large saucepan; add shallots and garlic and sauté until tender, about 2 minutes. Add mushrooms and sauté another 4 to 5 minutes, stirring frequently.
3. Deglaze with wine and simmer until liquid is almost evaporated.
4. Remove from heat, add herbs, ricotta and half of the grated mozzarella, salt and pepper to taste; set aside.
5. Sauté coarsely chopped spinach in remaining olive oil until tender, about 2-3 minutes.
6. Drain the spinach in a colander; press lightly with back of spatula to remove excess water.
7. In a large bowl, combine the spinach with the remaining mozzarella and half the goat cheese. Add the nutmeg and stir together until creamy.
8. Spread 1/3 mushroom mixture over bottom of baked dish. Top with a layer of pasta, then 1/2 of spinach mixture.
9. Top with another layer of pasta, and layers of mushroom, pasta and spinach.
10. Finish with layer of mushroom and remainder of goat cheese.
11. Bake, covered with aluminum foil, for 35 minutes until hot throughout.
12. Remove foil and continue to bake an additional 10-15 minutes, until cheese is browned and bubbly. Allow to rest 10 minutes before cutting.

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Directions

1. Quarter the potatoes and cut each quarter in half to make large dice pieces.
2. Put the potatoes in a pot and cover with cold, heavily salted water. Place the pot on the stove and bring to a boil, then reduce to a simmer and cover. Cook, covered, until the potatoes are just starting to get tender. Drain the potatoes.
3. While the potatoes are cooking, shuck the corn. Stand the corn up on a cutting board on the wide end. Using a sharp knife, cut the kernels off the cob starting at the top and working towards the bottom using long strokes of the knife. Set kernels aside.
4. Core the tomato. Cut the tomato into large dice pieces, reserving the juices. Set the tomato aside.
5. Heat half of the olive oil in a large saute pan over medium heat.
6. Add the garlic and onions to the olive oil and cook until onion begins to soften.
7. Add the potatoes and cook until well browned on all sides and almost tender through when pierced with a knife.
8. Add the corn and saute for 3 to 4 minutes until just turning golden brown.
9. Turn off the heat. Gently toss in the tomatoes, remaining olive oil, sherry vinegar, and freshly torn basil leaves. Season to taste with salt and pepper.
10. Serve warm or at room temperature.

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