MARGHERITA

Bread

Cumin seed, lime, cotija cheese, champagne, pickled apple butter.

Street Corn Grilled Shrimp

Cauliflower

Sausage and Pepperoni

Pizza Party

Indulge Lamb Chops

Peach Salad

Paneer Cigars

Street Corn

Cauliflower Frills

Bread Margherita

Doubles Dip

Beef Sliders

Cajun Lobster Mac

Spinach Paneer Cigar

Jerk Chicken Eggroll

Crab Corn Pimento Cheese Dip

Steak Jalapeno Fries

Salmon

Herbed Wings

Steakboard

Grilled Shrimp

Wash and slice the fresh tomatoes into thick rounds. Place them in a bowl and add salt and black pepper to taste. Let them sit for about 10 minutes to release some juices.

Prepare the Tomatoes

If using fresh mozzarella, slice it into thick rounds or tear it into chunks. Set aside.

Prepare the Mozzarella

Wash the fresh basil leaves and gently pat them dry with a paper towel. Set aside.

Prepare the Basil

On a serving platter, arrange the sliced tomatoes in a circular pattern. Top with slices of mozzarella cheese.

Assemble the Dish

Scatter the fresh basil leaves over the tomatoes and mozzarella. Drizzle olive oil over the entire dish.

Add Basil and Drizzle

If using, drizzle the balsamic vinegar over the top for added flavor.

Optional Balsamic Drizzle

Fresh Tomatoes

Fresh Basil Leaves

Mozzarella Cheese

Olive Oil

Salt

Black Pepper

Balsamic Vinegar (optional)

In a small bowl, combine warm water and sugar. Sprinkle yeast over the top and let it sit for about 5-10 minutes until it becomes frothy.

Activate Yeast

In a large mixing bowl, whisk together the all-purpose flour and salt until well combined.

Combine Dry Ingredients

Make a well in the center of the dry ingredients and add the activated yeast mixture along with olive oil. Stir with a wooden spoon until a dough begins to form.

Combine Ingredients

Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic. If the dough is sticky, add a little more flour as needed.

Knead the Dough

Place the kneaded dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.

Let Dough Rise

After the first rise, punch down the dough to release excess air. Shape it into a loaf or divide it for smaller rolls.

Shape the Dough

Place the shaped dough into a greased loaf pan or on a baking tray. Cover again with the towel and allow it to rise for another 30-45 minutes.

Second Rise

Preheat Oven

Once the dough has risen, bake in the preheated oven for 25-30 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom.

Bake the Bread

Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Cool the Bread

All-purpose flour

Sugar

Active dry yeast

Warm water (about 110°F)

Olive oil

Drain and rinse the canned chickpeas under cold water to remove excess sodium and improve flavor.

Prepare the Ingredients

Peel the ripe mango, remove the pit, and dice the flesh into small pieces.

Peel and Dice the Mango

Wearing gloves, remove the stem from the habanero pepper. Cut it in half and remove the seeds for less heat, if desired. Finely chop the pepper.

Prepare the Habanero

In a blender or food processor, combine the rinsed chickpeas, diced mango, finely chopped habanero, lime juice, olive oil, salt, ground cumin, and black pepper.

Blend the mixture until smooth. Adjust the consistency with a little water if it’s too thick.

Blend the Dip

Taste the dip and adjust seasoning with more salt, lime juice, or habanero if desired.

Taste and Adjust

Transfer the dip to a serving bowl and serve with pita chips, vegetable sticks, or tortilla chips.

Serve

Canned chickpeas

Ripe mango

Habanero pepper

Lime juice

Ground cumin

Black pepper

In a bowl, combine the cumin seeds, lime juice, olive oil, salt, and black pepper. Mix well.

Prepare the Marinade

Add the peeled and deveined shrimp to the marinade, ensuring all shrimp are coated. Cover and let marinate in the refrigerator for at least 30 minutes.

Marinate the Shrimp

Preheat the Grill

Thread the marinated shrimp onto skewers, leaving a little space between each shrimp.

Skewer the Shrimp

Place the shrimp skewers on the grill and cook for about 2-3 minutes on each side, or until the shrimp are opaque and have grill marks.

Grill the Shrimp

Once the shrimp are done grilling, remove them from the skewers and place them on a serving platter.

Plate the Shrimp

Sprinkle the crumbled cotija cheese over the grilled shrimp, drizzle with champagne, and top with a dollop of pickled apple butter. Garnish with chopped cilantro.

Add Toppings

Serve with lime wedges on the side for squeezing over the shrimp.

Final Touch

Shrimp (peeled and deveined)

Cumin seeds

Lime (juiced)

Cotija cheese (crumbled)

Champagne (or other sparkling wine)

Pickled apple butter

Fresh cilantro (chopped)

Lime wedges (for serving)

Preheat your oven to 425°F (220°C). Remove the leaves and stem from the cauliflower, then cut it into florets. Rinse the florets under cold water and pat them dry with a kitchen towel.

Prepare the Cauliflower

In a small saucepan, combine the balsamic vinegar and honey. Bring the mixture to a boil over medium heat, then reduce the heat to low and let it simmer for about 10-15 minutes, or until it thickens slightly. Stir occasionally to prevent burning. Remove from heat and let cool.

Prepare the Balsamic Glaze

Toss the cauliflower florets in a bowl with olive oil, salt, and black pepper until evenly coated. Spread them out on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until golden brown and tender, turning halfway through.

Roast the Cauliflower

In a large serving bowl, add the arugula. Once the cauliflower is roasted, let it cool slightly, then add it to the bowl with the arugula. Drizzle the balsamic glaze over the top and toss gently to combine. Serve immediately.

Combine and Serve

Arugula

Balsamic vinegar

Honey

In a large mixing bowl, season the ground turkey with salt and black pepper. Mix well and shape into patties or meatballs, based on your preference.

Prepare the Ground Turkey

Chop the pepperoni into small pieces and set aside for later use.

Chop the Pepperoni

In a food processor, combine mayonnaise, garlic cloves, lemon juice, salt, and black pepper. Blend until smooth. Adjust seasoning to taste and set aside.

In a saucepan over medium heat, combine pineapple, chopped red onion, brown sugar, apple cider vinegar, ginger, and salt. Stir well and bring to a simmer.

Cook the Chutney

Let the chutney simmer for about 15-20 minutes, stirring occasionally until the mixture thickens. Remove from heat and let cool.

Simmer

In a skillet over medium-high heat, add a little oil and cook the turkey patties until golden brown and cooked through, about 5-7 minutes per side.

Cook the Turkey

In the last minute of cooking, add chopped pepperoni to the skillet to warm through.

Add Pepperoni

On a plate, place the cooked turkey with pepperoni. Top with a generous dollop of aioli and a side of pineapple chutney.

Plate the Dish

Ground Turkey

Pepperoni

Mayonnaise

Garlic Cloves

Lemon Juice

Pineapple (fresh or canned)

Red Onion

Brown Sugar

Apple Cider Vinegar

Ginger (fresh, grated)

In a small bowl, combine warm water, sugar, and active dry yeast. Allow to sit for about 5 minutes, or until frothy.

In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and pour in the frothy yeast mixture and olive oil.

Mix Dough Ingredients

Mix until a dough forms, then knead on a floured surface for about 5-7 minutes until the dough is smooth and elastic.

Knead Dough

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm area for about 1 hour or until doubled in size.

While the dough is rising, bring a small pot of salted water to boil. Add the shrimp and cook for about 2-3 minutes until pink and opaque. Drain and set aside.

Prepare Shrimp

In a small bowl, steep saffron threads in a tablespoon of warm water for about 10 minutes to release its color and flavor.

Saffron Infusion

In a mixing bowl, gently combine lump crab meat, cooked shrimp, saffron infusion, diced pimento, shredded mozzarella, and grated parmesan. Season with freshly ground black pepper.

Combine Toppings

Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.

Once the dough has risen, punch it down and transfer to a floured surface. Roll or stretch it out into your desired pizza shape, about 12 inches in diameter.

Shape Dough

Transfer the shaped dough onto a piece of parchment paper. Spread the topping mixture evenly over the dough, leaving a small border around the edges.

Carefully slide the pizza (with parchment) onto the preheated stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.

Bake Pizza

Remove the pizza from the oven, sprinkle with shredded fresh basil, slice, and serve hot.

Garnish and Serve

Warm water

Lump crab meat

Shrimp, peeled and deveined

Saffron threads

Pimento, diced

Mozzarella cheese, shredded

Parmesan cheese, grated

Fresh basil, shredded

Black pepper, freshly ground

In a bowl, combine olive oil, minced garlic, salt, black pepper, and chopped fresh rosemary. Mix well.

Marinate the Lamb

Place the lamb chops in the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or overnight for more flavor.

Coat the Lamb

In a food processor, combine pistachios, breadcrumbs, Parmesan cheese, and salt. Pulse until the mixture resembles a coarse meal.

Prepare the Crumble Mixture

Add the butter to the food processor and pulse again until the mixture is combined and crumbly.

Incorporate Butter

Preheat the Oven

Heat a skillet over medium-high heat. Sear the marinated lamb chops for about 3-4 minutes on each side until browned.

Sear the Lamb Chops

Transfer the seared lamb chops to a baking dish. Sprinkle the pistachio crumble generously over the top of each chop.

Bake with Crumble

Place the baking dish in the oven and bake for 10-12 minutes, or until the lamb is cooked to your desired doneness.

Bake

In a small bowl, mix the pomegranate molasses with water until well combined.

Once cooked, remove the lamb chops from the oven and let them rest for a few minutes.

Drizzle the pomegranate molasses mixture over the lamb chops and serve immediately.

Margherita