Serves 4

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INGREDIENTS



• 1 cup fresh white corn
• 2 cups halved mixed color heirloom cherry tomatoes
• 3 cups cleaned pea tendrils
• 1 avocado cut into ½ inch cubes
• 1 cup fresh popped popcorn seasoned with celery salt

HERB VINAIGRETTE

• 1 tablespoon chopped parsley
• 1 tablespoon chopped cilantro
• 1 tablespoon chopped basil
• 1 tablespoon chopped tarragon
• 1 sliced shallot
• 1 tablespoon whole grain mustard
• 2 tablespoons lemon juice
• 1 tablespoon sherry vinegar
• 1 tablespoon honey
• 1 tablespoon kosher salt
• ½ teaspoon black pepper
• 4 tablespoons extra virgin olive oil

Place all ingredients except oil in a blender and turn on. Add oil rapidly as to not blend herbs too fine. A rough chopped look for the herbs is what is desired. Drizzle in olive oil slowly with blender on low. Adjust seasoning with salt, pepper and lemon juice.

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PROCEDURE

1. Toss corn, tomatoes, avocado, pea tendrils, and vinaigrette together and place in a serving bow
2. Garnish with popcorn and serve.

Serves 5

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INGREDIENTS

• 1 large yellow onion, diced
• 1 fennel bulb, diced
• ¼ pound unsalted butter
• ½ cup all-purpose flour
• 2 ½ cups clam juice
• 1 tablespoon Pernod
• 1 ½ teaspoons kosher slat
• 3 tablespoons heavy cream
• 1 pound cooked fresh lobster meat, diced
• 1 ½ cups frozen peas
• 1 ½ cups roasted pearl onions
• ½ cup minced flat-leaf parsley

PASTRY

• 3 cups all-purpose flour
• 1 ½ teaspoons salt
• 1 teaspoon baking powder
• 8 tablespoons cold vegetable shortening
• 8 tablespoons cold unsalted butter, diced
• ½ to 2/3 cup ice water
• 1 egg, beaten with 1 tablespoon water, for egg wash

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PROCEDURE

1. Sautee the onions and fennel with butter in large sauté pan on medium heat until the onions are translucent, 10-15 minutes.
2. Add the flour and cook on low heat for 3 more minutes, stirring occasionally.
3. Slowly add clam juice, Pernod and salt and simmer for 5 minutes.
4. Add the heavy cream.
5. Place the lobster meat, frozen peas, roasted pearl onions, and parsley in a bowl.
6. Pour the cream mixture over the lobster mixture and check seasonings.
7. Set aside.
8. For the crust, mix the flour, salt and baking powder in a food processor fitted with a metal blade.
9. Add the shortening and butter and pulse until the fat is the size of peas.
10. With the food processor on, add the ice water and process only enough to moisten the dough and have it come together
11. Dump the dough on a floured surface and knead into a ball.
12. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.
13. Preheat the oven to 375 degrees F.
14. Divide the dough into 5 equal portions and roll out each portion to approximately ¼ inch thick.
15. Fill 5 small ramekins with equal amounts of the lobster mixture, and top with the crust.
16. Crimp the crusts to the sides of the ramekins and brush with egg wash.
17. Make 3 or 4 slashes in the top of the crust.
18. Bake for 20-25 minutes, until top is golden brown and the filling is bubbling hot.

Serves 4

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INGREDIENTS

• 1/4 cup shredded unsweetened coconut
• 1/4 cup chia seeds
• 3/4 cup coconut milk
• 1/2 cup coconut water
• 1 teaspoons pure vanilla extract
• 1/4 teaspoons Himalayan salt
• 1/2 cup fresh raspberries
• 1/4 cup fresh blueberries
• 1/4 cup fresh blackberries
• 1/4 cup mango/kiwi
• 2 tablespoons honey

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PROCEDURE

1. In a small bowl or half-pint Mason type glass jar, add coconut, chia seeds, coconut milk, coconut water, vanilla, and salt and mix until very well combined.
2. Place in the refrigerator and allow to rest for at least 2 hours.
3. Serve with fresh berries tossed in honey.