Porc, sucrine, curcuma

Mozzarella, tomatillo, jalapeño

Artichaut

Tomate, palourde, aubergine

Champignon homard, maïs, gorria

Haricot, chou-rave, yogourt

Bleuet, érable, citronnelle

Trim any excess fat from the pork tenderloin and season it with salt, black pepper, and turmeric powder.

Prepare the Pork

Wash the little gem lettuce and slice it in half lengthwise. Mince the garlic and finely chop the shallot.

Prepare the Vegetables

Heat olive oil in a skillet over medium-high heat. Add the pork tenderloin and sear on all sides until golden brown, about 6-8 minutes.

Sear the Pork

Reduce the heat to medium-low and cover the skillet. Cook for an additional 10-15 minutes or until the internal temperature reaches 145°F (63°C). Remove from skillet and let rest.

Cook the Pork Thoroughly

In the same skillet, add the minced garlic and chopped shallot. Sauté until fragrant, about 1-2 minutes. Add the little gem lettuce and sauté until wilted, about 3-4 minutes.

Sauté the Vegetables

Slice the pork tenderloin and serve it over the sautéed little gem lettuce. Drizzle with any remaining pan juices.

Serve

Pork tenderloin

Little gem lettuce

Garlic

Shallot

Turmeric powder

Salt

Black pepper

Olive oil

Start by removing the husks from the tomatillos and rinsing them under cold water to remove any stickiness. Cut them into quarters.

Prepare the Tomatillo Salsa

Char the jalapeño pepper over an open flame or in a broiler until the skin is blackened. Place it in a bowl, cover with plastic wrap, and let it steam for about 10 minutes. Then, peel off the skin, remove the seeds, and chop it finely.

Roast the Jalapeño

In a bowl, combine the quartered tomatillos, chopped jalapeño, olive oil, cilantro, salt, and lime juice. Mix well and set aside.

Mix the Salsa

Slice the fresh mozzarella cheese into thick rounds and layer them on a serving platter. Spoon the tomatillo salsa over the mozzarella slices.

Assemble the Dish

Drizzle with additional olive oil if desired, and serve immediately as an appetizer or light dish.

Fresh Mozzarella Cheese

Tomatillos

Jalapeño Pepper

Olive Oil

Fresh Cilantro

Lime Juice

Start by rinsing the artichokes under cold water. Trim the stems and remove any tough outer leaves. Cut off the top third of each artichoke with a sharp knife.

Prep the Artichokes

In a bowl, mix the lemon juice, olive oil, minced garlic, salt, and pepper. Rub this mixture all over the artichokes, making sure to get between the leaves.

Season the Artichokes

Place the artichokes upright in a large pot filled with about 2 inches of water. Bring to a boil, then cover and reduce to a simmer. Steam the artichokes for about 30-40 minutes, or until the leaves pull away easily.

Cooking the Artichokes

Remove the artichokes from the pot and let them cool slightly. Serve warm, sprinkled with Parmesan cheese and a drizzle of olive oil.

Fresh artichokes

Lemon juice

Garlic cloves

Parmesan cheese

Start by washing and chopping the fresh tomatoes, cubing the eggplant, and rinsing the clams if using fresh ones.

Prepare the Ingredients

In a large skillet, heat olive oil over medium heat. Add the cubed eggplant and sauté for about 5-7 minutes until softened.

Sauté the Eggplant

Add minced garlic to the skillet and sauté for an additional minute. Then, add the chopped tomatoes and salt. Cook for about 10 minutes, stirring occasionally until the tomatoes break down.

Add Garlic and Tomatoes

If using fresh clams, add them to the skillet and cover. Cook for about 5 minutes until they open. If using canned clams, add them in the last few minutes of cooking just to heat through.

Incorporate the Clams

Stir in the fresh basil, black pepper, and lemon juice. Adjust seasoning to taste. Serve warm, garnished with additional basil if desired.

Season and Serve

Fresh tomatoes

Clams (fresh or canned)

Eggplant (cubed)

Garlic (minced)

Fresh basil (chopped)

Clean the lobster mushrooms and slice them into bite-sized pieces. Remove the kernels from the corn if using fresh corn. Dice the gorria peppers.

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

Add the sliced lobster mushrooms to the skillet and cook for about 5 minutes, stirring occasionally until they start to soften.

Cook the Lobster Mushrooms

Stir in the fresh corn kernels and gorria peppers. Season with salt and black pepper. Cook for an additional 5-7 minutes until the corn is tender and the peppers have softened.

Add Corn and Peppers

Remove from heat, sprinkle with fresh parsley, and serve warm.

Finish and Serve

Lobster mushrooms

Fresh corn kernels

Gorria peppers (or similar sweet red peppers)

Garlic, minced

Fresh parsley, chopped

Wash the haricot beans and trim the ends. Cut the kohlrabi into thin matchsticks or cubes.

Prepare Vegetables

In a pot of boiling salted water, blanch the haricot beans for about 3-4 minutes until bright green and tender-crisp. Remove and plunge into cold water to stop cooking.

Blanch Haricot Beans

In a large mixing bowl, combine the blanched haricot beans, kohlrabi, and fresh dill.

Mix Vegetables

In a small bowl, whisk together the yogurt, olive oil, lemon juice, salt, and black pepper until smooth.

Prepare Dressing

Pour the yogurt dressing over the vegetables and toss gently to combine.

Combine Salad

Serve immediately or chill in the refrigerator for 30 minutes to allow flavors to meld.

Haricot beans (green beans)

Kohlrabi

Plain yogurt

Fresh dill

Trim the ends of the lemongrass stalks and bruise them lightly with the back of a knife to release the flavor.

Prepare the Lemongrass

In a medium saucepan, combine the water, maple syrup, and bruised lemongrass. Bring to a gentle boil over medium heat, then reduce heat and let simmer for about 10 minutes.

Make the Syrup

Remove the saucepan from heat and strain the syrup into a bowl, discarding the lemongrass stalks.

Strain the Syrup

In a mixing bowl, combine the fresh blueberries, strained syrup, and lemon juice. If desired, add sugar to taste.

Combine Ingredients

Refrigerate the mixture for at least 30 minutes to allow flavors to meld. Serve chilled as a delightful dessert or topping.

Porc, Sucrine, Curcuma

Mozzarella, Tomatillo, Jalapeño

Artichaut

Tomate, Palourde, Aubergine

Champignon Homard, Maïs, Gorria

Haricot, Chou-rave, Yogourt

Bleuet, Érable, Citronnelle