5-course Meal Recipe

Slice the half cucumber into 12 rounds about 1/4 inch thick. Pat dry with paper towel to remove excess moisture.

Mix the cream cheese, chopped dill, lemon zest, and a pinch (about 1/8 tsp) of black pepper until smooth. Taste and adjust salt if needed.

Spread about 1/2 teaspoon of the cream cheese mixture on each cucumber round.

Fold or roll small pieces of smoked salmon to fit atop each cucumber round (use about one salmon slice for every two bites). Place a small caper on each and finish with a tiny sprinkle of dill and a crack of black pepper.

In a medium saucepan, melt 1 tablespoon butter over medium heat. Add the chopped onion and cook until translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Add the frozen peas and stock to the pan. Bring to a simmer and cook 3–4 minutes until peas are tender.

Remove from heat. Stir in half the chopped mint, the lemon juice, salt, and pepper.

Carefully transfer the mixture to a blender (or use an immersion blender) and purée until very smooth. If the soup is too thick, add up to 1/4 cup additional stock to reach desired consistency.

Stir in the heavy cream and taste; adjust seasoning. If serving chilled, cool to room temperature then refrigerate at least 1 hour. To serve, drizzle with a teaspoon of olive oil and garnish with remaining chopped mint.

Pat scallops dry with paper towels; remove and discard the small side muscle if present. Season both sides with 1 tsp salt and 1/2 tsp pepper.

Heat a heavy skillet (preferably stainless steel or cast iron) over high heat until very hot. Add 1 tablespoon olive oil and swirl to coat.

Place scallops in the pan leaving space between them. Sear without moving for 1.5–2 minutes until a deep golden crust forms. Flip and sear the other side 1–1.5 minutes until just cooked through (scallops should be opaque but slightly translucent at center). Remove scallops to a warm plate.

Reduce heat to medium-low. Add 2 tablespoons butter and the smashed garlic clove to the pan. As the butter melts, spoon it over the scallops for 30 seconds to baste, then stir in the lemon juice. Remove and discard the garlic clove.

Arrange scallops on small plates or spoons, drizzle with the lemon-butter from the pan, top with a small handful of microgreens, and sprinkle parsley if using. Serve immediately.

Prepare and Roast Potatoes

Preheat oven to 425°F (220°C). Toss halved baby potatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of pepper on a baking sheet. Spread in one layer and roast for 20–25 minutes until golden and tender, turning once during cooking.

Season Lamb and Make Herb Crust

Season the rack of lamb all over with 1 tsp kosher salt and 1/2 tsp black pepper. In a small bowl combine panko, chopped rosemary, chopped thyme, minced garlic, and 1 tablespoon olive oil to lightly moisten the crumbs.

Sear and Roast Lamb

Heat a large oven-safe skillet over high heat. Sear the rack, fat side down first, 1–2 minutes until browned, then sear the other sides for about 30–45 seconds each to develop color. Remove from heat, brush the exposed meat with 2 tablespoons Dijon mustard, then press the panko-herb mixture onto the mustard to form an even crust.

Roast to Desired Doneness

Place the skillet in the preheated 425°F oven and roast for about 12–18 minutes for medium-rare (internal temperature 125–130°F / 52–54°C). Adjust time for desired doneness. Remove lamb to a cutting board and tent loosely with foil; rest 10 minutes (temperature will rise a few degrees).

Glaze Carrots

While lamb rests, melt 1 tablespoon butter in a skillet over medium heat. Add the peeled baby carrots and sauté 6–8 minutes until tender-crisp. Stir in 1 teaspoon honey and a pinch of salt; continue cooking 1–2 minutes until carrots are glazed and shiny. Remove from heat and sprinkle with chopped parsley.

Slice the rested rack between the ribs into individual chops. Plate with roasted baby potatoes and glazed carrots. Spoon any juices from the lamb resting board or pan over the chops before serving.

Whisk together the orange juice, lemon juice, sugar, water, and optional zest until sugar dissolves.

Pour the mixture into a shallow metal dish and place in the freezer. After 30–40 minutes, scrape the forming ice with a fork to break up crystals. Return to freezer and repeat scraping every 30 minutes for 2–3 cycles until the granita is fully flaky and crystalline (about 2–3 hours total).

Spoon small portions into chilled glasses just before serving as a refreshing palate cleanser.

Melt Chocolate

In a heatproof bowl set over (not in) simmering water (double boiler), combine chopped chocolate and 1 tablespoon butter. Stir until melted and smooth. Remove from heat and let cool slightly.

Whisk Egg Yolks and Sugar

In a medium bowl, whisk the 3 egg yolks with 2 tablespoons sugar until pale, slightly thickened, and sugar dissolves. Temper the yolks by whisking in 1–2 tablespoons of the warm melted chocolate, then whisk the yolk mixture back into the rest of the chocolate until fully incorporated. Stir in vanilla and a pinch of salt.

Whip Cream

In a separate chilled bowl, whip the cold heavy cream to soft peaks. Gently fold one-third of the whipped cream into the chocolate mixture to lighten, then fold in the remaining cream until no streaks remain. Keep motions gentle to preserve air.

Divide the mousse into 4 small serving glasses or bowls. Chill at least 1 hour (or up to 4 hours). Before serving, top with mixed berries and garnish with a mint leaf if desired.