Ingredients
14-15 medium stalks asparagus, washed
2 Tablespoons olive oil
3 strips bacon (such as Niman Ranch Applewood Smoked Bacon), optional
2 Tablespoons butter
1/4 cup chopped scallions
6 large eggs
1/4 cup milk
1/2 cup freshly grated Parmigiano Reggiano cheese
1/2 teaspoon fine sea salt
Cracked pepper, to taste
1/4 teaspoon freshly grated nutmeg

You will also need:
roasting pan
large spoon or oven-safe spatula
small skillet (for bacon)
oven-safe skillet (I use stainless steel or cast iron.)
mixing bowl
whisk

Instructions
Preheat the oven to 425 degrees F. 

Break the bottoms off the asparagus stalks (they will break at their natural breaking point).  Trim the asparagus into 1″ long pieces.  Coat the asparagus with olive oil and spread the pieces out on the roasting pan.  Roast for 10 minutes.  Stir and continue to roast for another 5-10 minutes until the asparagus is tender, lightly browned and fragrant.  Remove from the oven.

Meanwhile, cook the bacon in a small skillet over medium-low heat until it is crisp.  Remove it from the pan and drain onto paper towels.  When cool, crush the bacon with your hands into small pieces and set aside. 

Heat the butter in the oven-safe skillet and add the scallions.  Cook over medium heat until the scallions are translucent.  Add the bacon bits and the asparagus and stir together. 

Whisk together the eggs, milk, cheese, salt and pepper.  Pour into the skillet with the asparagus.  Stir together and cook for about 4 minutes until the eggs are slightly scrambled and the bottom starts to get a little crusty.  Sprinkle nutmeg over the top.  Remove from the stove and place into the oven.  Cook for about 15 minutes until the eggs are set.  Let cool for at least 5 minutes before serving. 

Serve with a side salad and some crusty bread.

Ingredients
3 lbs boneless lean stew beef, trimmed of fat
2 T olive oil
1 large bottle dark Belgian-style beer, such as Chimay or Hennipen (about 22 ounces)
1 quart (32 oz) chicken stock
12 pearl onions, peeled
1 shallot, peeled and chopped
1/2 cup fresh shitake mushrooms, coarsely chopped
1 large carrot, peeled and sliced into 1/2 inch pieces
3 cloves garlic, peeled
1 bay leaf
A few sprigs of fresh thyme
1 T black currant jam
Sea salt and pepper, to taste

You will also need:
1 large skillet
1 large Dutch oven or stock pot with lid
Tongs

Instructions
Cut the meat into 1″ to 2″ cubes and set aside.  Heat the olive oil in the skillet over medium-high heat.  Add the beef and brown well, turning every couple of minutes to cook on all sides.  Remove the beef from the pan and put it into the Dutch oven or stock pot.

Drain the fat from the skillet and discard the fat.  Deglaze the pan with about a cup of the beer.  Pour the deglazed liquid into the Dutch oven or stock pot with the beef.

Pour the rest of the beer and the chicken stock into the pot with the beef.  Add the pearl onions, the chopped shallot, the mushrooms, the carrots and the peeled whole garlic to the pot.  Add the bay leaf and the fresh herbs.  Cover the pot and bring to a boil over medium-high heat.  Reduce the heat to medium-low and cook covered at a slow boil for about an hour.

Remove the lid and continue to simmer for another hour, which will gradually reduce the the liquid and thicken the stew.  The beef should be fork-tender by now.  Turn off the heat and add the black currant jam.  Season to taste with sea salt and pepper.   Garnish with additional thyme, if desired.

Serve with egg noodles or mashed Yukon gold potatoes.

Serves 6.

Ingredients

For the pomegranate syrup:
1/4 cup pomegranate juice
1/4 cup sugar

For the spread:
2 cups roasted red peppers, chopped
2 cups lightly toasted walnuts, chopped
1 clove garlic, minced
2 T pomegranate syrup
Sea salt and pepper
Cayenne pepper

Toasted bread

You will also need:
Food processor
Small saucepan

Instructions
To make the pomegranate syrup, heat the pomegranate juice and the sugar over medium high heat until thickened (about 3-5 minutes after it starts to boil).  Remove from the heat and set aside.   

To make the spread, combine the chopped roasted peppers, the chopped toasted walnuts, the minced garlic and 2 T of the pomegranate syrup in a food processor.  Process until well combined and spreadable.  Season with the sea salt and pepper.  Add cayenne pepper until it reaches the level of heat that you would like. 

Serve with toasted bread, fresh bread or crackers.

Ingredients
1 cup toasted hazelnuts, skin removed
4 oz. bittersweet chocolate
8 oz. butter (1 cup)
1 cup sugar
1/2 cup all-purpose flour
5 eggs
2 T Frangelico (optional)
Confectioner’s sugar (optional)

You will also need:
Butter for the ramekins
Parchment paper
Scissors
10-12 3-inch ramekins
Large baking sheet
Food processor

Instructions
Prepare the ramekins by buttering them well inside.  Cut out rounds of parchment paper to fit the bottom of each ramekin and place them inside.  Set the ramekins on a large baking sheet and place to the side.

Preheat the oven to 325 degrees F.

In a food processor, pulse the nuts until they are ground into a coarse meal.  Add the chocolate and pulse together until combined.  Add the butter and sugar and pulse to combine.  Add the flour and eggs.  Blend well.  Stir in the Frangelico. 

Spoon the mixture into the prepared ramekins, filling about 3/4 of the way to the top.  Bake for about 25 minutes at 325 degrees F.  Check for doneness with a cake tester or by pressing lightly on the top of the tortes.  They should spring back into place if done. 

Remove from the oven and allow the tortes to cool for about 5 minutes.  Run a knife around the edges to loosen them from the ramekins.  Remove the tortes from the ramekins and invert them onto a tray.  Remove the parchment paper from the bottom and allow the tortes to cool.  Turn the tortes over so that they are right-side up.  Sprinkle with a light topping of confectioner’s sugar or serve them with whipping cream that has been laced with Frangelico.

Serves 10-12.