Ingredients

• 3 oz olive oil
• 1.5 lbs white onions, thinly sliced
• 1 oz garlic, minced
• 4 Tbsp herbes de Provence
• 2 Tbsp tomato paste
• 12 oz Japanese eggplant
• 1.75 lbs yellow and green zucchini
• 1 lb tomatoes

NOTE: Ideally, eggplant, zucchini, and tomatoes should be of similar diameter

Procedure

1. Slice the eggplant, zucchini, and tomatoes into 1/8″ thick slices.
2. Toss sliced zucchini in 2 Tbsp olive oil, 1 Tbsp herbes de Provence, and season with salt and pepper. Arrange on a sheet tray in a single layer and cook just a few minutes until barely softened and pliable. Repeat with the sliced eggplant. This pre-cooking step makes it possible to layer the vegetables tightly in the next step.
3. Sauté the onions and garlic in olive oil with herbes de Provence. Cook until well caramelized. Add tomato paste, salt and pepper. Cook while stirring for two to three minutes more.
4. Line the sheet pan with sautéed onion mixture. Arrange alternating rows of each vegetable over the layer of onions. Bake at 400 F until cooked through and lightly caramelized at the edges.

Ingredients

• 2 medium beets
• 1 Tbsp + ¼ cup olive oil
• 1 large carrot, peeled and shredded
• 1/3 cup golden raisins
• ¼ cup fresh parsley, chopped
• ¼ cup lemon juice
• 2 Tbsp Dijon mustard
• 1 clove garlic, minced
• ½ tsp salt
• ¼ tsp pepper

Procedure

1. Prepare the beets. Preheat oven to 375. Clean and trim the beets, drizzle with 1 Tbsp olive oil, and wrap with aluminum foil. Bake in oven until tender, approximately 45-60 minutes. Remove from oven and when cool enough to handle, peel by using a dishtowel to rub off the skin. Dice.
2. Prepare the dressing. Add lemon juice, ¼ cup olive oil, mustard, garlic, salt, and pepper to a jar and whisk until combined. Remaining vinaigrette will last up to two weeks in the fridge.
3. In a large bowl, combine prepared beets, carrot, raisins, and parsley. Toss with dressing and serve immediately.

Ingredients

• 1 bunch medium sized asparagus, snapped to remove base
• 1/4 cup grated aged pecorino cheese
• 1 lemon, zested and juiced
• 1 TB extra virgin
• olive oil
• Salt
• Pepper, freshly cracked

Procedure

1. Heat grill or grill pan on high heat
2. Toss cleaned asparagus with extra virgin olive
   oil, salt, and pepper. Place on hot grill and cook
   two minutes on each side or until they begin to
   char.
3. Remove charred asparagus from heat and
   place in large bowl with cheese, lemon juice, and
   lemon zest. Combine thoroughly and serve warm.

Ingredients

• 1 lb. Comte cheese, grated
• 3 bunches of ramps
• 6 oz. local honey
• 1 pull man brioche, sliced lengthwise
• 1 tsp unsalted butter
• 1 Tb olive oil
• Salt and fresh pepper
• 1 clove garlic

Procedure

Preheat your oven to 350 degrees. Clean the ramps by cutting off the ends and trimming the leaves and leaving a little green. Make sure too wash them in cold water and dry. Slice the ramps thin, about a quarter inch. Chop the garlic well and sauté in olive oil at a medium heat. Add the ramps and continue cooking for 3 minutes until they are wilted. Pour into a sieve or use a slotted spoon to remove; place on a sheet tray and season with salt and pepper, cool. Place your honey into a mixing bowl and add your ramps. Let this sit for 2 hours to develop the flavor.

On 2 pieces of bread spread the ramp honey on one side and the cheese on the other. Place the ramp honey side on top; and press lightly to adhere the sides. In a large non-stick sauté pan; melt the butter on a medium high heat and wait until the butter stops sizzling; add your grilled cheese and cook until a nice golden brown. With a spatula, turn the bread over and place in the oven. In 5 to 7 minutes the Comte should be melted; take out of the pan and place on a sheet tray and let it set. If you wish, slice off the crusts (don’t forget to eat them), and cut your bread into your desired shape.

Ingredients

• 4 bunches collards
• 2 strips bacon, sliced or lardon
• 1 medium red onion, finely julienned
• 4 cloves garlic, minced
• 2 TB Apple Cider
• 1 Smoked Ham Hock (optional)
• 2 tsp brown sugar or molasses (optional)
• Tabasco
• Black Pepper
• Salt

Procedure

When choosing your collards, try to choose leaves that are all the same size. This will ensure that they finish cooking together.

Fill a clean sink with water and clean away sand and debris by rubbing the collard leaves together between your palms. Destem the collards and stack neatly. Tightly roll 4-5 leaves at a time and slice to 1/4″ wide. Set aside.

In a dutch oven at medium heat, render the bacon of fat. Save crispy bacon to crumble as a garnish or enjoy as a snack if using ham hock.

Place red onion in pan and lower heat to medium low to caramelize onions. Once onions are nearly caramelized add minced garlic. Deglaze with apple cider vinegar and pour in stock and add sugar or molasses if desired. Bring to a simmer.

Place ham hock in center of pan lay collards around. Cover with lid.

Check collards after about 15 minutes and rotate in sections gently with tongs – depending on size of leaf they can be done as soon as 45 minutes but may take up to an hour and 15 minutes to soften.

Once the ham begins to fall off the bone, remove bones and chop meat. Return meat to pot and fold in to collards. Season to taste with salt, pepper, and tabasco.