Ingredients
1/3 cup olive oil
2 small shallots, peeled and chopped
2 carrots, peeled and chopped
3 cups dried lentils, rinsed and drained
2 clove garlic, chopped
6 cups vegetable stock

3 cups ruby Port
12-15 small shallots, peeled

2 T. olive oil

Sea salt and pepper

You will also need:
Knife
Cutting board
Large sauté pan or Dutch oven
Medium saucepan

Instructions
Heat the olive oil in the large sauté pan and add the shallots and carrots. Saute until the shallots are tender and translucent. Add the lentils and sauté for about 2 minutes. Add the chopped garlic and cook for about one minute longer. Add the vegetable stock and cover. Bring to a boil.  Reduce the heat to medium-low and cook for about 30 minutes, until the lentils are tender. Keep warm.

Meanwhile, combine the Port and the small shallots in the medium saucepan. Simmer over medium heat until the shallots are tender and glazed, about 35-40 minutes.

Stir the port-glazed shallots into the lentils. Top with about 2 T. olive oil and stir to combine. Salt and pepper, to taste. Serve while warm with sausages, if desired.

Serves 8 people.

Ingredients
½ cup dried currants
1 ½ cup vinaigre de Banyuls or other favorite red-wine vinegar
2 T. butter
4-6 bunches Swiss chard
1/3 cup olive oil
2 small shallots, peeled and chopped
1 clove garlic, peeled and chopped

You will also need:
Large pot, such as a Dutch oven
Medium saucepan
Whisk

Instructions
Start by making the vinegar reduction. Bring the currants and vinegar to a boil in a medium saucepan over high heat . Reduce the heat to medium and continue to cook until the vinegar has been reduced by about half. Remove from the heat and whisk in the butter.

Prepare the Swiss chard by washing thoroughly (several times). Strip the leaves from the stems and then shred the leaves into smaller pieces.

Heat the olive oil in the large pot and sauté the shallots until translucent. Add the garlic and sauté for about one minute. Slowly add the torn Swiss chard leaves. They will reduce quickly in size once they wilt. Keep adding until all Swiss chard is in the pan. Cook for about 4-5 minutes until the chard is done. Salt and pepper to taste.

When you are ready to serve, place the Swiss chard on the plate with the main course or else place in a larger bowl for serving. Serve the reduction sauce on the side.

Serves 8 people as a side dish.

Ingredients
Approx. 1 lb. arugula, washed and air-dried
2 small pumpkins
1/3 cup olive oil
1 cup fresh ricotta, strained
1 cup pecans, chopped
½ cup olive oil
¼ cup Vinaigre du Banyuls or your favorite artisanal vinegar
1 T. honey
Sea salt
Pepper

You will also need:
Knife
Cutting board
Baking sheets
Skillet
Small sauté pan
Small mixing bowl or glass
Paper towels

Instructions
Preheat the oven to 425oF (218oC).

Cut the pumpkins into quarters, remove the seeds and peel. Cut into ¾” squares. Place the pumpkin squares onto the baking sheets. Pour on the olive oil and mix until each piece of pumpkin is coated well with the oil. Roast in a hot oven for 20 minutes. Using a spatula, turn the pumpkin and stir it around on the baking pans. Then bake for another 10-15 minutes until golden brown. Remove from the oven and sprinkle with fleur de sel.

.Place the pecans  into a small, ungreased sauté pan. Toast over medium heat (watch them carefully – they burn very easily!) until lightly browned and aromatic. Set aside.

To make the dressing, mix ½ cup olive oil with the vinegar and the honey until the mixture comes together. Set aside.

Set out eight salad plates and spread out the arugula onto each plate. Top with the roasted pumpkin. Sprinkle the ricotta onto the salad. Top with pecans. Just before serving, drizzle with the dressing. Enjoy with freshly baked country bread.

Serves 8.

Ingredients
6-8 lbs. ripe tomatoes
½ cup olive oil
Sea salt
Pepper
2 teaspoons sugar
1 head garlic
1 ½ cup crème fraiche

You will also need:
Large roasting pan
Food processor
Tasting spoons
Large soup tureen or individual soup dishes

Instructions
Preheat the oven to 425oF.

Put the tomatoes into a roasting pan and rub them generously with olive oil. Season with salt, black pepper, and a little bit of sugar.

Cut the top off the garlic and rub off the loose layers of skin, keeping the head intact. Rub generously with olive oil. Place into the roasting pan along with the tomatoes. Roast for 45 minutes-1hour. At the end of this time, the tomatoes should have burst and the tops should be black.

Take them out of the oven and leave them to cool. Peel off all the skins and place half of the tomatoes and their juices in the food processor. Pull apart the roasted garlic cloves and squeeze lightly to release the garlic. Add half of the garlic to the tomatoes in the food processor. Process together until smooth and thick. Add half of the crème fraiche and continue to puree until smooth.  Check for salt and pepper and add, if needed. 

Pour into a soup tureen or individual serving dishes and repeat with the remaining ingredients. 

Serve either lukewarm or cold. This recipe is great served with toasted bread spread with roasted garlic.

Serves 6-8.