Scallop, Spring Garlic & Turnip

Salmon, Morel Mushroom & Black Truffle

Bass, Tarragon & Daikon

Cauliflower, Egg & Trout Roe

Cinnamon, Oat & Maple

Cara Cara Orange, Lime Leaf & Goat Milk

Leek, Chanterlle Mushroom & Spring Garlic

Morel Mushroom & Black Truffle

Celery Root, Almond & Tarragon

Carrot, Za'atar & Mustard Greens

White Asparagus, Sunflower Seed & Egg Yolk

Celery Root, Ginger & Thyme

Flavors of Citrus

Maitake, Celery Root & Cress

Cauliflower, Turnip & Tonburi

Antelope Bone

Cara Cara Orange

A5 Wagyu

Duck

Bass

Spinach

Yellowtail

Antelope Broth

Cauliflower

Peel the turnips and cut them into small cubes (about 1 inch in size).

Prepare the turnips

In a medium saucepan, bring salted water to a boil. Add the cubed turnips and cook for about 10-12 minutes, or until tender. Drain and set aside.

Cook the turnips

Peel and finely chop the spring garlic cloves. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped spring garlic and sauté for 2-3 minutes until fragrant and slightly golden.

Sauté the spring garlic

Pat the scallops dry with a paper towel and season with salt and black pepper. In the same skillet with the spring garlic, push the garlic to the side and add the remaining tablespoon of olive oil and the butter. Once the butter is melted and bubbling, add the scallops. Cook for 2-3 minutes on each side until they are golden brown and opaque in the center.

Cook the scallops

Once the scallops are cooked, add the cooked turnip cubes to the skillet. Toss gently to coat the turnips with the garlic, oil, and butter. Squeeze fresh lemon juice over the mixture and sprinkle with chopped parsley.

Combine and finish

Divide the scallop and turnip mixture among plates and serve immediately, garnished with additional parsley if desired.

Serve

Fresh scallops

Spring garlic

Turnips

Olive oil

Butter

Salt

Black pepper

Fresh parsley

Lemon juice

Pat the salmon fillets dry with a paper towel, and season both sides with salt and black pepper.

Prepare the Salmon

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic cloves and sauté until fragrant, about 1 minute.

Sauté Garlic

Add the morel mushrooms to the skillet and cook for about 5-7 minutes, stirring occasionally, until they are tender and browned.

Cook Morel Mushrooms

Drizzle the black truffle oil over the mushrooms and stir to combine. Cook for an additional 2 minutes.

Add Black Truffle Oil

Push the mushrooms to one side of the skillet and add the salmon fillets, cooking for about 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork.

Cook the Salmon

Remove the skillet from heat, squeeze fresh lemon juice over the salmon and mushrooms, and sprinkle with chopped fresh parsley before serving.

Garnish and Serve

Salmon fillets

Morel mushrooms

Black truffle oil

Garlic cloves

Lemon

Peel the Daikon radish and slice it thinly into rounds or half-moons. Set aside.

Prepare the Daikon

In a small bowl, combine olive oil, lemon juice, minced garlic, salt, and black pepper. Whisk until well mixed.

Make the Marinade

Place the bass fillets in a shallow dish and pour the marinade over them. Ensure the fillets are well coated. Let marinate for at least 15 minutes.

Marinate the Bass

Heat a non-stick skillet over medium heat. Add the marinated bass fillets and cook for about 4-5 minutes on each side or until cooked through and golden brown. Remove from heat.

Cook the Bass

In the same skillet, add a little more olive oil if necessary, and add the sliced daikon. Sauté for about 3-4 minutes until tender and slightly translucent.

Sauté the Daikon

Chop the fresh tarragon and add it to the sautéed daikon. Stir well and cook for another minute.

Add Tarragon

Plate the sautéed daikon and top with the cooked bass fillets. Garnish with additional tarragon if desired.

Fresh Bass Fillets

Daikon Radish

Fresh Tarragon

Olive Oil

Lemon Juice

Garlic

Black Pepper

Remove the leaves and stem from the cauliflower. Cut the cauliflower into florets.

Prepare the Cauliflower

Place the cauliflower florets in a steamer basket over boiling water. Cover and steam for about 10-12 minutes, or until the cauliflower is tender. Remove from heat and set aside.

Steam the Cauliflower

In a saucepan, bring water to a gentle boil. Carefully add the eggs and boil for 6-7 minutes for soft-boiled or 10 minutes for hard-boiled. Once cooked, transfer the eggs to an ice bath to stop the cooking process, then peel and set aside.

Cook the Eggs

In a small bowl, mix together the olive oil, salt, black pepper, and chopped fresh dill to create a dressing.

Prepare the Dressing

On a serving plate, arrange the steamed cauliflower florets. Halve the boiled eggs and place them on top of the cauliflower. Spoon the trout roe over the eggs and drizzle the dill dressing over the entire dish.

Assemble the Dish

Serve immediately while warm, garnished with additional dill if desired.

Eggs

Trout Roe

Fresh Dill

Preheat the oven to 350°F (175°C) and lightly grease a baking dish (about 9x9 inches) with butter or coconut oil.

Prepare the Baking Dish

In a large mixing bowl, combine the rolled oats, ground cinnamon, and salt. Stir until well mixed.

Mix Dry Ingredients

In a separate bowl, mix together the maple syrup and milk until well blended.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until everything is evenly coated. Let the mixture sit for about 10 minutes to allow the oats to absorb the liquid.

Combine Mixtures

Fold in the chopped nuts and fresh fruit into the oat mixture, ensuring they are evenly dispersed.

Add Nuts and Fruit

Transfer the mixture into the prepared baking dish, spreading it out evenly.

Transfer to Baking Dish

Bake in the preheated oven for about 25-30 minutes, or until the top is golden brown and the oats are set.

Bake

Remove from the oven and let it cool for a few minutes before slicing into squares. Serve warm, drizzled with extra maple syrup if desired.

Cool and Serve

Rolled oats

Ground cinnamon

Maple syrup

Milk (or plant-based milk)

Chopped nuts (e.g., walnuts or pecans)

Fresh fruit (e.g., banana or berries)

Butter or coconut oil (for greasing)

Peel the Cara Cara oranges and segment them. Remove any seeds and pith carefully. Set aside the segments in a bowl.

Prepare the Oranges

In a small saucepan, combine the goat milk and fresh lime leaves. Heat over medium-low heat until the milk is warm but not boiling, allowing the lime leaves to infuse their flavor. Stir occasionally, about 5 minutes.

Infuse the Goat Milk

Remove the saucepan from heat. Stir in honey, vanilla extract, and a pinch of salt. Mix well until the honey is fully dissolved.

Sweeten the Milk

In serving glasses, layer the orange segments. Pour the warm goat milk mixture over the orange segments. Sprinkle the top with ground cinnamon for added flavor. Serve immediately.

Combine and Serve

Cara Cara Oranges

Fresh Lime Leaves

Goat Milk

Honey

Vanilla Extract

Ground Cinnamon

Begin by thoroughly washing the leeks. Slice them lengthwise and then chop them into half-moon shapes. Set aside.

Prepare the Vegetables

Clean the chanterelle mushrooms gently with a damp cloth to remove any dirt. Slice them into smaller pieces if they are large. Set aside.

Prepare the Chanterelle Mushrooms

Peel the spring garlic cloves and mince them finely. Set aside.

Mince the Spring Garlic

In a large skillet, heat the olive oil over medium heat. Add the chopped leeks and sauté for about 5 minutes until they are soft and translucent.

Sauté the Leeks

Add the chanterelle mushrooms and minced spring garlic to the skillet. Season with salt and black pepper. Continue to sauté for another 5-7 minutes until the mushrooms are tender.

Add Mushrooms and Garlic

Remove the skillet from heat and stir in the chopped fresh parsley. Taste and adjust seasoning if necessary. Serve warm.

Finish and Garnish

Leeks

Chanterelle mushrooms

Spring garlic (or green garlic)

Soak the dried morel mushrooms in warm water for about 20-30 minutes until rehydrated. Drain and chop them coarsely. Reserve the soaking liquid.

Prepare the Morel Mushrooms

In a large pan, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Sauté Aromatics

Add the Arborio rice to the pan with the onions and garlic. Stir well to coat the rice in the oil and toast it for about 2-3 minutes until the edges of the rice are translucent.

Toast the Rice

Pour in the white wine and stir until it has mostly evaporated, scraping any bits from the bottom of the pan.

Deglaze with Wine

Begin adding the vegetable broth, one cup at a time, stirring continuously. Wait until most of the liquid is absorbed before adding the next cup. This process will take about 20 minutes.

Add Broth Gradually

After about 15 minutes of cooking, add the rehydrated morel mushrooms (and reserved soaking liquid, strained) to the risotto. Continue to stir and add broth as needed.

Incorporate Morels and Season

Once the rice is creamy and al dente, remove the pan from the heat. Stir in the grated Parmesan cheese, shaved black truffle, salt, and freshly ground black pepper to taste.

Finish with Cheese and Truffle

Serve the risotto warm, garnished with chopped fresh parsley and additional shaved truffle if desired.

Morel mushrooms, dried

Black truffle, shaved

Arborio rice

Vegetable broth

White wine

Onion, finely chopped

Garlic, minced

Parmesan cheese, grated

Black pepper, freshly ground

Fresh parsley, chopped (for garnish)

Peel the celery root using a sharp knife. Cut it into quarters, then slice each quarter into thin strips or julienne. Place the sliced celery root in a bowl of cold water with a little lemon juice to prevent browning.

Prepare the Celery Root

In a dry skillet over medium heat, add the sliced or slivered almonds. Toast them for about 5-7 minutes, stirring frequently, until they are golden brown and fragrant. Remove from heat and set aside to cool.

Toast the Almonds

In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until well combined. Adjust seasoning to taste.

Make the Dressing

In a large mixing bowl, combine the drained celery root, toasted almonds, and chopped fresh tarragon. Pour the dressing over the salad and toss gently to ensure everything is coated evenly.

Combine Ingredients

Transfer the salad to a serving dish. Optionally, garnish with additional tarragon or almond slices. Serve immediately.

Celery Root

Almonds (sliced or slivered)

Peel and slice the carrots into thin rounds. You should have about 4 cups of sliced carrots.

Prepare the Carrots

Thoroughly wash the mustard greens to remove any dirt or grit. Remove the tough stems and chop the leaves into bite-sized pieces.

Wash the Mustard Greens

In a large skillet or frying pan, heat 2 tablespoons of olive oil over medium heat.

Heat the Olive Oil

Add the sliced carrots to the skillet and sauté for about 5 minutes until they start to soften.

Sauté the Carrots

Stir in the chopped mustard greens to the skillet with the carrots, and cook for an additional 4-5 minutes, until the greens wilt down.

Add Mustard Greens

Sprinkle the za'atar spice mix, salt, and black pepper over the vegetables. Stir well to ensure the spices evenly coat the carrots and greens.

Season the Mixture

Remove the skillet from heat and drizzle 2 tablespoons of fresh lemon juice over the sautéed vegetables. Toss to combine.

Finish with Lemon Juice

Transfer the carrot and mustard greens mixture to a serving dish and enjoy warm as a side dish or light main course.