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• 1 lb. Fingerling potatoes (can be substituted with baby red potatoes)
• 5 sprigs fresh rosemary
• 3 TBS extra virgin olive oil Kosher salt and fresh cracked black pepper to taste
• *optional: 2 TBS. crème fraiche for garnish

Preparation: Preheat oven to 375 degrees Slice potatoes in half. Rub with olive oil, salt and pepper. Place 4 rosemary sprigs on the bottom of a baking dish (reserve the last one for garnish.) Place potatoes on rosemary. Bake for 45 minutes, until potatoes are tender. Serve with rosemary sprig and 1 tbs. crème fraiche for garnish.

Caprese Salad 

• 3 Ripe tomatoes on the vine
• 1 small container fresh Buffalo mozzarella *(see note)
• 1 bunch fresh basil
• 4 TBS extra virgin olive oil
• 2 TBS balsamic vinegar
• Pinch of Kosher salt and fresh cracked black pepper

Preparation: Remove tomatoes from the vine. Cut tomatoes into slices. Arrange in a circle on two salad plates. Arrange buffalo mozzarella on the plates on top of the tomatoes. Chop the basil and place around the plates. Drizzle with olive oil and balsamic vinegar. Season with kosher salt and fresh cracked black pepper. Serve immediately. (If not serving immediately, the plates can be stored in the refrigerator for up to two hours; drizzle with oil and vinegar just before serving.)

*Notes: Fresh buffalo mozzarella is stored in water to keep it from drying out. You can buy large sized balls of buffalo mozzarella and cut it into slices, or you can buy small bite-sized balls.

Sautéed Green Beans with Walnuts and Mission Figs

• 8 oz. French baby green beans
• 1/4 c roasted walnuts, chopped
• 6 dried black mission figs, chopped
• 4 TBS extra virgin olive oil
• Kosher salt and fresh cracked black pepper to taste

Preparation: Toss green beans with 2 TBS olive oil. Season with salt and pepper. Add remaining 2 TBS olive oil to sauté pan with walnuts. Stir continuously for 2 minutes. Add green beans and figs and sauté for 5-7 minutes, until beans are bright green with some charring, for flavor. Serve immediately.

Filet Mignon

• (2) 8-10 oz. filet mignon, about 2 inches thick
• 4 TBS extra virgin olive oil
• Kosher salt and fresh cracked black pepper
• *special cooking tools needed: 8 inch cast iron skillet or griddle pan, with no plastic, to be put in the oven to finish cooking. 

Grilled Salmon with Thyme

• (2) 8 oz. pieces of Salmon
• 2 tsp. fresh thyme leaves, plus 2 sprigs for garnish
• 2 TBS extra virgin olive oil
• Kosher salt and fresh cracked black pepper to taste

Preparation: Rub salmon with oil, thyme salt and pepper. Place salmon, skin side down, in skillet on medium heat. Let it cook on that side (do not flip) for 5 minutes, then reduce heat to medium-low, cover and cook an additional 4 minutes, until cooked through. *Thicker-cut salmon may take an additional 2-3 minutes. Garnish each piece of salmon with thyme sprig. Serve immediately. *Note: Leaving the salmon to cook on skin side will create a crispy skin on the bottom, which is a very tasty treat.

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