- 4-5 avocados
- 1 tsp. Garlic
- 3 tsp. Jalapeno Olive Oil
- 3 tsp. Kaffir Lime Vinegar
- Sea salt & pepper

- 1 can chickpeas
- 3 tbsp red onion
- ¼ cup of basil, garlic and oil
- 2 tbsp pine nuts roasted
- 3 tbsp feta

- 1 jar of pepper jam of your choice
- 1 wheel of brie
- 1 baguette
- 1 tbsp of Koroneiki Olive OIl
- 3 tbsp of melted butter

- 1 bag of cranberries
- 1 cup of orange juice
- 1 cup of sugar
- 1 cup of Raspberry Basil vinegar
- 2 Tbsp of aguave
- 1 apple diced

- Crusty french bread
- 2 cloves garlic peeled
- 1 Tbs EVOO
- 3 cloves garlic minced
- 2 lbs. Tomatoes rough chopped
- 1 tsp. Red wine vinegar
- ½ teaspoon vanilla extract
- ¼ cup chopped fresh basil
- Sea salt and freshly ground pepper

2 chicken breasts, ⅔ C of flour
- 4 Tbsp olive oil
- ⅓ dry white wine
- 2 Tbsp of butter
- 2 cloves of garlic chopped
- 2 Tbsp of capers
- 3 Tbsp lemon juice
- 1 ½ C chicken stock
- ⅓ C heavy cream
- 8 ox. of cooked angel hair pasta
- Parsley for garnish

- 2.5 lbs pork tenderloin
- 2 tbs of garlic olive oil
- 2 tbs blackberry balsamic
- 1 tsp of dry thyme and pepper
- Shallots
- 2 cups of blackberries
- ½ cup of blackberry balsamic
- ⅓ cup honey

- 1 ½ pounds brussel sprouts
- 4 oz. of pancetta or bacon, sliced ¼ thick
- ¼ cup of herbed olive
- Oil, kosher salt and fresh ground pepper
- 1 tbs of Blackberry balsamic or 25 year aged balsamic 

- 4 bone-in chicken thighs (about 1 ½ lbs)
- 1 tablespoon Arbequina Olive Oil
- 1 ½ cups of fresh cranberries
- ¼ cup Plum Basil Balsamic
- 2 tablespoons honey
- 1 teaspoon fresh thyme chopped
- Salt and pepper to taste