Ingredients
2 bunches endive spears (red or green)
1 round of Camembert or your favorite washed rind cheese
1/2 cup lightly toasted or candied walnuts
1/3 cup pomegranate seeds
2 cups fresh mache or arugula, rinsed and dried
Olive oil
Champagne or white wine vinegar
Salt & pepper to taste

You will also need:
Paring knife
4 salad plates

Instructions
Cut off the ends of the endive bunches and separate into 16 spears.

Cut the cheese into 16 small wedges.

Place 4 pieces of endive onto each plate. Put a wedge of cheese onto each endive spear. Pile greens on the top. Sprinkle with toasted walnuts and pomegranate seeds. Season with salt and pepper. Drizzle olive oil and vinegar lightly over the top.

Note: I like to serve this dish at the end of the meal.

Ingredients
1 1/2 pounds heirloom tomatoes (assorted sizes and colors)
2-3 ears white corn kernels (cut off the cob)
A handful of fresh basil leaves
3 Tablespoons extra virgin olive oil
1  Tablespoon white wine vinegar (either chardonnay or champagne vinegar will work)
1 Tablespoon honey
2 Tablespoons red onion, minced
Sea salt and pepper

You will also need:
Tomato knives
Chopping knife
Small mixing bowl
Bowl for corn
Individual dishes
Spoon
Measuring spoons

Instructions
Make the dressing first by combining the olive oil, vinegar, honey and onion. Season well with salt and pepper. Set aside while you prepare the remaining ingredients.

Cut up the tomatoes and arrange in an attractive pattern on individual dishes. Sprinkle corn kernels over the tomatoes.

Roll the basil leaves together and slice them thinly into ribbon-like pieces. Sprinkle over the tomatoes and corn.

Spoon the dressing over the salad. Serve immediately.

Serves 6.

Ingredients
½ cup sweet onions (I prefer the sweetness of Vidalia onions for this recipe, if you can find them.)
1 T olive oil
2 cups fresh corn, kernels cut from the cob and the cobs scraped
1 ½ cup chicken stock
Sea Salt to taste
Pepper
Zest of one lime
Crème fraiche
Basil oil for finishing (make your own by pureeing a handful of basil leaves with some olive oil)

You will also need:
Blender or immersion blender
3 quart saucepan
Individual soup bowls
Large Spoon

Instructions
Saute the onion in olive oil over medium heat until tender. Add corn and scrapings to the pan and sauté briefly. Add chicken stock and bring to a boil. Reduce heat and simmer for about 5 minutes.

Remove from heat and puree. Pour into individual bowls.

Stir lime zest into crème fraiche. Garnish the soup with a dollop of lime-crème fraiche. Drizzle with basil oil. Serve immediately.

Serves 4.

Ingredients
1/3 cup olive oil
½ cup chopped red onion
1 cup lean ham or chicken apple sausage, chopped up (optional)
2 large carrots, chopped
1 cup crimini mushrooms, chopped
½ cup dried porcini mushrooms, reconstituted in 1 cup hot water
2 cups lentils (Almost any kind will work in this dish).
4 cups water or your favorite stock
Sea salt
Pepper

You will also need:
Chef’s knife
Cutting Board
Large pot
Small bowl
Measuring cup

Instructions
Sauté the red onion in olive oil over medium heat until slightly soft. Add the ham or sausage, the carrots and the crimini mushrooms. Saute until vegetables are softened and lightly browned.

Remove the porcini mushrooms from the water, but keep the water.  Cut up the softened porcini mushrooms.  Add the mushrooms to the sautéing vegetables.   Add the lentils and continue to sauté for about a minute. Add the water from the porcini mushrooms, being careful not to get any sand from the bottom of the dish in the soup. Add the water or stock.

Cover and bring to a boil. Reduce heat slightly and continue to cook for about 45 minutes or until the lentils are softened.

Add salt and pepper to taste.

Serve with cheese toast wedges or warm cornbread..

Note: For those who like a little heat, add some chopped jalapeno peppers near the end of the cooking.