Snack

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

2 7-ounce tubes or 2 8-ounce cans of almond paste, 1½ cups powdered sugar, unsifted, ½ t s

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

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

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

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

3 Spanish, yellow or brown onions, peeled and sliced into ⅛- 1/4, 2 - 3 T olive oil, butter, o

1 pound very fresh fish such as sea bass, halibut or mahi mahi, chopped in ¼ - ½, 1 red pepper, c

2 cloves garlic, peeled, 1 medium shallot, peeled, 1½ pounds peaches, pitted and cut into

1 cup fine or medium wheat bulger, 1½ to 2 cups boiling water (varies by manufacturer), 10