Ingredients

1 bunch of thick asparagus, tough ends trimmed
4 cups arugula
1/4 cup chopped parsley
2 tablespoons lemon juice
6 tablespoons olive oil
1 teaspoon Dijon mustard
Salt and freshly ground pepper
3 ounces manchego cheese, shaved

Directions

1. Using a vegetable peeler, shave the asparagus into long, thin strips and transfer to a large bowl. Add the arugula and parsley. Gently toss to combine.
2. In a small jar, combine the lemon juice with the olive oil, mustard, salt, and pepper; shake to emulsify. Add to the bowl with the asparagus and toss to combine.
3. Add the shaved cheese and very gently toss. Enjoy immediately.

Serves 4-6.

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Ingredients

2 tablespoons olive oil
Salt and freshly ground black pepper
1 bunch of thin asparagus, cut on the diagonal into 1-1.5-inch chunks
Juice of half a lemon
1/4 teaspoon finely grated lemon zest
1/4 cup fresh ricotta (5 ounces)
1/4 cup cream cheese, at room temperature
1 recipe crostini
4 ounces of smoked salmon
2 tablespoons chopped parsley, for garnish

Directions

1. In a medium skillet, heat the 2 tablespoons of olive oil. Add the asparagus, season with salt and pepper and cook over high heat, stirring occasionally, until crisp-tender, about 1 minute. Add the lemon juice and let cool slightly.
2. In a small bowl combine the ricotta with the cream cheese and lemon zest. Whisk until smooth, fluffy, and creamy. Season with salt and pepper.
3. To assemble the crostini, place a small, 1-inch by 2-inch piece of salmon on top of the toast. Dollop with a teaspoon of cheese and top with a few asparagus pieces.
4. Sprinkle with parsley and enjoy immediately!

Serves 4-6.

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Ingredients

4-6 tablespoons olive oil (recommended: Bertolli Extra Light Tasting Olive Oil)
1 bunch fresh rosemary
3 cloves garlic, smashed and peeled
1 lb. pork tenderloin
Kosher salt and fresh cracked pepper
1 lb. cherry tomatoes
1 bunch fresh thyme
2 avocados
2 lemons
6 cups arugula
1 bunch of green onions, white and light green parts only, finely chopped
3/4 cup green olives, pitted and roughly sliced on the diagonal
6 oz. feta cheese, crumbled
3 tablespoons extra-virgin olive oil (recommended: Bertolli Extra Virgin Olive Oil)

Directions

1. Heat 2-3 tablespoons (enough to coat the bottom of the pan) in a large sauté pan over medium-high heat. Add the rosemary bunch and garlic cloves. You want these to infuse the oil.
2. Generously season the pork with salt and pepper on all sides. Add the pork to the pan, and cook for 3-4 minutes per side, turning so that all sides are browned and caramelized. Continue until the pork is cooked through to your liking, about 12-18 minutes total. Remove from the pan and let rest on a cutting board for 10 minutes. Discard the rosemary and garlic.
3. Meanwhile, make the tomatoes: in another large skillet, heat the remaining 2-3 tablespoons (enough to coat the bottom of the pan) in a large sauté pan over medium-low heat. Add the thyme bunch and the cherry tomatoes. Season with salt and pepper and cook, stirring and tossing the tomatoes occasionally, until the pork is finished cooking and resting.
4. While the pork and tomatoes cook, make the salad: dice the avocado and place in a bowl. Squeeze with the juice of one lemon.
5. In a separate bowl, combine the arugula with the green onions, olives, and feta cheese. Add the avocado and olive oil and toss gently to combine. Season with salt and pepper.
6. To assemble, slice the pork on the diagonal in 3/4-inch thick slices. Arrange on a large serving plate. Mound the salad mixture on top of the pork and place the tomatoes around the edges of the plate. Squeeze with the remaining lemon and enjoy immediately.

Serves 4.

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Ingredients

3 large strawberries
1 tablespoon basil, roughly chopped
1 ounce ginger syrup
1-1/2 ounces gin
1/2 ounce fresh lime juice
Ice, for shaking
Strawberry coated in granulated sugar and black pepper, for garnish

Directions

1. In a mixing glass, muddle the strawberries, basil, and ginger syrup.
2. Add in the gin, fresh lime juice, and ice; shake vigorously to combine.
3. Transfer to a highball glass. Serve garnished with a sugar and pepper-coated strawberry.

Makes 1 drink.

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