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• Recipe: Grilled Escolar with Rice Beans, Smoked Garlic Cloves, Wild Sage and a Purple Mustard Sauce
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• Recipe: Polenta Tart
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• Recipe: Fresh Blackberry Cobbler
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• Recipe: Mini Crab and Goat Cheese Empanadas with Mango Chutney
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• Recipe: Wide Ribbon Pasta with Asparagus and Basil (Tagliatelle con Asparagi)
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• Recipe: Corn Créme Brulee with Blueberry Polenta Cake
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• Recipe: Risotto of Carrot-Infused Barley with Lobster
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• Recipe: Tandoori Baked Whole Fish
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• Recipe: Steamed Artichokes with Parmesan Pesto Butter
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• Recipe: Baked Apple Flower
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• Recipe: Braised Lamb Shanks and Portobello Mushroom with Silvered Celery Root and Roasted Garlic
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• Recipe: Medallion of Lamb with Green and Black Provencal Olives, Eggplant Caviar and Basil-Infused Extra-Virgin Olive Oil
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