Sautee cherry tomato in a little bit of hot evo and flambé.

Arrange the salad like in the show and drizzle with some good extra virgin olive oil then season with salt and pepper as desired.

Combine all ingredients and chill.

Mix

Mix

1. Using a sharp knife, split the lemons from one of the ends in a cross not quite all the way through to the other end so that it will open like a flower.

2. Pack lots of salt into the center of each lemon and set aside.

3. In a mason jar large enough to fit all of the lemons, place one layer of lemons in the bottom of the jar and sprinkle in a little of the dry spices. Put in another layer of lemons band repeat the layering process until the jar is full, the spices are all in the jar and the lemons are tightly packed together with no more room left in the jar. Add another lemon or two if necessary to fill the jar.

4. Bring the juice and enough water to fill the jar (about 1 cup)to a boil and pour over the lemons and spices until the jar is completely full. Screw the lid on tightly and store in a cool, dark place. Every two or three days turn the jar upside down and store upside down for another couple of days and turn back right side up. Repeat this procedure for a month to a month and a half until the skins of the lemons begin to appear slightly translucent.

5. When you are ready to use the lemons, remove from the jar and with a sharp knife, cut the lemons in quarters and remove the pulp, leaving only the skin. Cut the skin in fine julienne strips or in a small dice or brunoise. Great for use in salads, salad dressings, sauces, marinades, stuffings, pasta, pizza, veggies, fish.

In sauce pan, warm everything together at medium low heat. Using a temperature probe, slowly bring up to 200 degrees. Immediately pour the warm mixture into a deep third pan with the brunois lemon.

Label with the date and refrigerate immediately.

Place the squash on a baking pan and sprinkle the gorgonzola over the top. Put the squash and cheese in a 350 oven for 5 minutes. While the squash is heating mix the frisee and arugula in a large mixing bowl. Add the squash, cheese and vinaigrette. Toss all together and season with salt and ground black pepper. Plate and drizzle salads with 50 year old balsamic vinegar.

Cut Ahi Tuna into 3 oz. portions. Lightly season with sea salt and fresh ground black pepper.

Get sauté pan hot. Add some Pomace olive oil and place tuna in pan until there is a ¼” of sear. Flip tuna over and sear other side until ¼“ sear. Remove from pan and place on clean cutting board and slice ¼“slices.

Toss field greens in a mixing bowl with extra virgin olive oil until well tossed.

Roast pistachios at 350° until golden brown, allow to cool. Place in food processor and grind until there are small pieces.

In mixing bowl, add panko bread crumbs, pistachios, and lemon zest until well combined.

Place some bread crumbs on a plate and press one side of the halibut fillet into breadcrumbs, trying to ensure all of the fillet is covered.

In a sauté pan, add olive oil, heat until hot. Place halibut in pan side down. Cook until golden brown, watch temperature breadcrumbs will burn.

Place in small pie tin and place in oven at 350° until cooked through, about 5-7 minutes.

Serve immediately with any side you would like, and garnish with lemon wheel.

Add first 10 ingredients in Food processor.

Slowly (over 15-20 seconds) pour in vegetable oil with food processor running. Add cilantro, chive and black pepper. Briefly process and remove.

Makes 6 1/2 cups.