Spanish Sherry Vinegar

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

2 cloves garlic, peeled, 1 medium shallot, peeled and sliced in half, 1½ pounds seedless watermelon,

1 head of butter lettuce, rinsed and leaves kept whole, 2 t Pommery mustard or other whole

2 T finely chopped shallot, 1 T balsamic vinegar, 1 T Spanish sherry vinegar, 6 T olive oil,

1 shallot, minced, 2 T Spanish sherry vinegar, 1 T balsamic vinegar, 6 T walnut oil, Kosher

¾ pound snap peas, ends trimmed, 1 cauliflower, 1 - 2 T olive oil, Salt & pepper to taste,

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

1 cup de Puy lentils, 2½ cups water, 1 bay leaf, 1 sprig fresh thyme, ½ t salt, 1 T pomegranate m

1 large head of cauliflower, cut into 2, 6 T olive oil, divided, Kosher salt and fresh ground

3 pounds red, white and blue mini potatoes, 1.5 T olive oil, 1 shallot minced, 2 T whole grain

½ cup black quinoa, 1 cup of broth (beef, chicken or vegetable), 4 boiled eggs, ¾ cup red o

2 cloves garlic, finely choppped, 2 T lime juice, 2 T Spanish Jerez vinegar, ½ t ground cumin,