3-course Menu Recipe

Prep and assemble flavors

Remove burrata from refrigerator 20 minutes before serving so it comes to room temperature. Finely chop basil and chives. Zest the lemon, then halve and juice it. In a small bowl, whisk together 2 tbs extra-virgin olive oil, lemon zest, 1 tbs lemon juice, chopped basil, chopped chives, 1/2 tsp sea salt, and 1/4 tsp black pepper to make dressing.

Grill the bread

Preheat a grill pan or skillet over medium-high heat. Brush both sides of ciabatta slices lightly with softened butter or 2 tbs olive oil. Grill bread 1.5–2 minutes per side until golden and slightly charred. While still warm, rub each slice with the cut side of the garlic clove to impart a subtle garlic flavor.

Finish and serve

Place burrata on a shallow serving plate, tear gently to expose creamy interior. Drizzle the lemon-herb dressing over burrata and around cheese. Finish with remaining 2 tbs extra-virgin olive oil, a pinch of sea salt, and a crack of black pepper. Serve immediately with grilled bread alongside.

Prepare salmon

Pat salmon fillets dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp black pepper. Zest the lemon and set zest aside; halve lemon and reserve juice for sauce.

Sear salmon

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 2 tbs olive oil. When oil shimmers, place salmon skin-side down and press gently for 15 seconds to prevent curling. Cook 4–5 minutes without moving, until skin is crisp and golden. Flip and add 1 tbs unsalted butter; cook 2–3 more minutes for medium (cook longer if thicker fillets or preferred doneness). Transfer salmon to a warm plate and tent with foil to rest.

Make lemon-dill sauce

Lower heat to medium. In same skillet, add remaining 1 tbs butter and the finely chopped shallot. Cook 1–2 minutes until translucent, then add 2 tsp minced garlic and cook 30 seconds until fragrant. Deglaze pan with 60 ml dry white wine (or chicken stock), scraping up browned bits; reduce by half (~1–2 minutes). Add 120 ml heavy cream, lemon zest, and 1 tbs lemon juice; simmer gently 2–3 minutes to thicken slightly. Stir in 2 tbs chopped fresh dill. Taste and season with additional salt and pepper as needed.

Sauté asparagus

While sauce is finishing, heat a separate large skillet over medium-high heat. Add a drizzle (about 1 tbs) of olive oil or 1/2 tbs butter. Add trimmed asparagus in a single layer, season with 1 tsp salt and 1/2 tsp black pepper. Sauté, shaking the pan occasionally, until bright green and just tender, 4–6 minutes depending on thickness. For extra flavor, finish with a squeeze of lemon juice.

Plate

Place a spoonful of sauce on each plate, set a salmon fillet on top, spoon additional sauce over salmon, and arrange asparagus alongside. Garnish with extra dill sprigs and a lemon wedge if desired. Serve immediately.

Prep pears and oven

Preheat oven to 190°C (375°F). Halve each pear lengthwise and scoop out the core with a small spoon. If pears are large, quarter them. Arrange pears cut-side up in a roasting pan or baking dish.

Glaze and roast pears

In a small bowl, combine 4 tbs honey, 2 tbs melted butter, 1 tsp lemon juice, and 1/2 tsp ground cinnamon. Brush or spoon the honey mixture over the cut side of each pear. Roast pears in preheated oven for 20–25 minutes, until tender and golden and a knife meets little resistance. Baste once halfway through roasting with pan juices.

Toast almonds and prepare mascarpone

While pears roast, toast 50 g sliced almonds in a dry skillet over medium heat, stirring constantly, for 3–4 minutes until fragrant and lightly golden; set aside to cool. In a small bowl, whisk 200 g mascarpone with 1 tsp vanilla extract and, if desired, 1 tbs honey to sweeten slightly; keep chilled until serving.

Assemble and serve

Place a roasted pear half on each dessert plate. Spoon a generous dollop (about 50 g) of mascarpone alongside or on top of each pear. Drizzle any remaining pan juices over pears, sprinkle toasted almonds on top, and garnish with fresh mint leaves. Serve warm or at room temperature.