Serves 6

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INGREDIENTS 

INGREDIENTS

• 1 purple cauliflower
• 1 yellow cauliflower
• 1 white cauliflower
• 2 shallots, finely minced
• 2 red jalapenos, seeded and finely minced
• 2 tablespoons minced garlic
• 3 lemons, zested
• Olive oil
• Dill sprigs
• Parsley sprigs
• Celery leaves
• Salt and pepper

PROCEDURE

1. Slice cauliflower into 1 inch thick slices, leaving the core intact.
2. Cooking in batches, roast each piece of cauliflower separately in a heavy bottom pan with olive oil. Cook until tender enough to pierce with a knife, but leaving a little firm.
3. Season with garlic, jalapeno, shallot, zest, salt and pepper and finish cooking for 1 minute on low flame, taking care not to burn the garlic.
4. Arrange on large platter and garnish with dill sprigs, parsley, and celery leaves.

Serves 6 to 8

INGREDIENTS

• 5-6 pounds pork belly
• 3-4 pounds pork tenderloin

BRINE

• 12 quarts water (6 quarts warm; 6 quarts iced)
• 1 ¼ cup sugar
• 2 cups kosher salt
• 2 tablespoons fresh chopped bay leaf
• 4 tablespoons fennel seeds
• 2 tablespoons juniper berries
• 4 tablespoons thyme
• 2 bunches parsley stems

PROCEDURE FOR BRINE

1. Add warm water (½ the amount) in a container.
2. Add the sugar and salt to warm water, stir until completely dissolved.
3. Add herbs and aromatics to warm mixture.
4. Add the other half of iced water to mixture.
5. Now place bellies and tenderloins in a container with the brine mixture and refrigerate for 48 hours.

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PORCHETTA HERB RUB

INGREDIENTS

• ¼ cup sage, rough cut
• ¼ cup dried lavender
• ½ cup garlic
• ¼ cup dried bay leaf ground
• ½ cup olive oil
• Salt and pepper to taste

PROCEDURE

1. Combine porchetta herb rub dry ingredients with olive oil.
2. Apply rub to inside of pork belly.
3. Salt and pepper generously.
4. Place belly skin side down and place tenderloin on top of belly.
5. Roll belly around loin so the ends meet.
6. Tie with twine around belly/loin spaced one inch apart.
7. Score belly skin with a knife.
8. Move to a wire rack and let sit at room temperature for one hour.

COOKING PORCHETTA

1. Preheat convection oven to 400 degrees.
2. Cook for 1 hour to brown and crisp up the skin.
3. Lower to 350° F for approximately 45-60 minutes depending on size of the porchetta; the internal temperature should be 145 degrees.
4. Let stand 15 minutes.
5. Slice porchetta crosswise and serve.

Serves 2

INGREDIENTS

• 1 large slice whole grain seeded bread
• 4 – 5 tablespoons whole milk ricotta
• Lavender honey
• 3 strawberries (You can substitute your favorite seasonal fruit)
• Fresh mint, chopped

PROCEDURE

1. Grill the whole grain slice of bread to golden brown.
2. Spread ricotta over the bread.
3. Cut bread into 3 triangular pieces.
4. Slice strawberries in half and then slice into thin pieces, fan out over the ricotta.
5. Finish with a drizzle of lavender honey and sprinkle of fresh mint.