Baked Provolone

Baked Provolone

3oz. disk Provolone Cheese

10ea Blistered tomato

1oz Balsamic reduction

1oz. Scallion whites, shaved

Pinch Togarashi

4ea Crustinis

Balsamic reduction

Take ½ cup of balsamic vinegar and add ¼ cup sugar and 1 tablespoon of honey and put in a sauté pan and reduce to a nice thick syrup. Content will thicken as it cools down.


Take a cast iron pot and place provolone cheese directly in. Place into a 400-degree oven and cook for 4 minutes. Turn your oven to broil and watch carefully to just get a little caramelization on top. Take out of the oven and top with blistered tomatoes, scallions, balsamic reduction and a pinch of Togarashi. Serve with crustinis.

Avocado Toast with Smoked Salmon, Lemon and Marcona Almonds

3ea Crusty sourdough bread sliced

4oz Smoked salmon sliced

2ea Avocado

1ea Lemon

1tbls Extra Virgin Olive oil

1ea Watermelon radish, shaved

1oz Lightly chopped Marcona Almonds

Pinch Sea salt

Pinch Black pepper

Petite greens


Start by rubbing your bread with a little oil, salt and pepper and grilling lightly. Halve your avocados, scoop them out and smash them with a fork. Add a little olive and salt to your avocado mash. Spread evenly on your toast and set on the plate. You will finish with a little lemon zest, extra virgin olive oil, Marcona Almonds, sea salt, black pepper, watermelon radish and a few little petite greens. Top with smoked salmon and enjoy!

Chopped BLT Salad

1ea Baby romaine or gem lettuce

3ea Strips of thick cut bacon

8ea Cherry tomatoes, halved

1ea Avocado, chopped

2oz Diced Cheddar Cheese

¼ cup Chopped English cucumber

1oz. Chopped Marcona Almonds

2oz. Green Goddess Dressing

Green Goddess Dressing

1ea Small garlic cloves, minced

1cup Mayonnaise

1cup Sour cream

1 bunches Chopped parsley

.25 cup Chopped tarragon

1 cup Chopped chives

squeeze Lemon juice

1oz. Oil

1 oz Water

.5 oz EVOO

1 tsp Salt


Chop your lettuce and wash. Dice your bacon and render. Once crispy, drain the fat and add maple syrup and cook for 4 minutes. Strain through a sieve and spread out on parchment paper to cool down moving around every so often. Toss all ingredients with lettuce and add the green goddess dressing. Add a pinch of salt and pepper and enjoy!


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