Appetizer

A chunk of parmigiano reggiano, Aged balsamic vinegar, Raw honey, Medjool dates, Crusty bread

¾ cup white wine vinegar, ½ cup water, ½ cup sugar, 1 English cucumber, 1, 1 pinch salt, 1

1 cup assorted pitted olives, 1 T chopped fresh rosemary, ¼ cup golden raisins, 1 T olive

1 cup dried chickpeas, 2 t baking soda, 1 pound Persian cucumbers, quartered lengthwise and

¼ head red cabbage, thinly sliced or shredded, ¼ head green cabbage, thinly sliced or shredded, ½

1 pound multi-colored carrots, peeled and sliced diagonally in ⅓, Olive oil, Balsamic vinegar, 1

16 slices thick cut bacon, about 1 pound, ½ pound red potatoes, washed and cut in half, 2

2 t French whole grain mustard, especially, 1 T Champagne vinegar, 3 T Walnut oil, Kosher salt

1 clove garlic, mashed, 1 T balsamic vinegar, 3 T olive oil, 1 t dried basil, Salt and pepper

1 t Spanish paprika, 1 t kosher salt, 1 t ground cumin, 1 t chile powder, ½ t cinnamon, 4

½ pound shishito or padron peppers, 1 T olive oil, Flakey salt

1 shallot, peeled and chopped into 3 or 4 pieces, 3 cloves garlic, 2 generous handfuls of basil

¼ cup olive oil, 2 t lemon zest, 2 T lemon juice, Kosher salt and pepper to taste, 12 slices

Lime zest from 1 lime, 2 T fresh lime juice, ¼ cup olive oil (I used Stonehouse lime infused

1 medium sweet onion, peeled and chopped into 5 or 6 pieces, 1 large hothouse cucumber, peeled,