
DIRECTIONS
SALAD
-
Toss greens with dressing or arrange on plate and drizzle with dressing.
-
Top with marinated beets and toasted almonds.
SOUP
-
Bring to a boil.
-
Garnish with croutons.
CRAB CAKES
-
Preheat oven to 375°.
-
Butter an oven-safe dish and add the potatoes cut side down. Cover with foil/lid.
-
Put crab cakes in a separate dry oven-safe dish (no butter, no foil).
-
Reheat both potatoes and crab cakes for 20 minutes.
-
Remove the foil/lid from the potatoes and turn the crab cakes. Reheat 3 minutes more.
-
Serve with aioli and slaw.
LAMB
-
Preheat oven to 375°.
-
Transfer lamb to an oven-safe dish. Add enough water to cover the shank by 1/4.
-
Cover tightly with foil/lid and cook for 40 minutes.
-
Remove foil/lid, turn shank and add polenta and shallots. Cover and cook another 15 min.
-
When lamb is ready, remove foil/lid and add greens. Let them wilt from the heat of the pan while you heat up sauce.
-
Arrange lamb, polenta, shallots and greens on the plate.
-
Add sauce and drizzle salsa verde over the lamb or serve on the side.
DUCK
-
Preheat oven to 375°.
-
Transfer duck, polenta and shallots to an oven safe dish.
-
Add a few tablespoons of water.
-
Cover tightly with foil/lid.
-
Heat for approximately 25 minutes. Remove the foil/lid and return to oven for an additional 5 minutes.
-
When duck is ready, add greens. Let them wilt from the heat of the pan while you heat up sauce.
-
Arrange duck, polenta, shallots and greens on the plate. Drizzle with sauce.
GALETTE
-
Preheat oven to 375°.
-
Heat galette for 5-6 minutes.
-
Top with honey crème fraîche.
PANNA COTTA
-
Garnish with toasted coconut/chocolate.