Directions

1. Slice onion into ½-inch thick rounds and separate into rings. Submerge onions in buttermilk and chill 30 minutes.
2. Mix together cornmeal, baking powder, paprika, ¾ cup flour, chili powder, pepper and 1 ½ teaspoons salt in a medium bowl.
3. Add club soda and beer and whisk – mixture should be a thin batter, and add more beer or flour if it’s too thick or too thin.
4. Put remaining ¾ cup flour in a bowl. Pour 2 inches of oil into a large pot.
5. Heat to 375 degrees, using a thermometer, or until oil is nearly smoking.
6. Work onions into pot in catches (don’t overcrowd), allowing excess batter to drip off before dredging lightly in flour. Dip in batter again, letting excess drip back into bowl, and fry, turning a few times until golden brown, puffed and crisp.
7. Transfer onions to a wire rack set on a baking sheet and allow to drain. Salt and serve on top of a bed of mesclun that has been dressed with the yogurt dressing.

Directions

1. Mix together heavy cream, garlic, rosemary and cheese in a bowl.
2. Toss the potatoes in the mixture and season with salt
3. Place potatoes in ovenproof dish and arrange tomatoes on top of the potatoes. Sprinkle with salt.
4. Put dish in microwave for four minutes, then move to the oven to finish for 20 minutes. (The microwaving is necessary to cook the potatoes through without turning the tomatoes to mush.) Top of gratin should be nicely browned. Serve hot or at room temperature.

Directions

1. Shave asparagus and carrots into thin ribbons and set aside.
2. Cook pasta in a pot according to directions, until al dente.
3. While pasta is cooking place carrot ribbons in a strainer and lower into boiling water with pasta, cooking about 20 seconds until tender. Remove strainer from pot and drain carrots and set aside.
4. Melt 1 T. butter in a large skillet at medium heat and add garlic; cooking one minute. Add ¼ c. water and gradually whisk in 5 T. butter, allowing it to simmer. Stir in salt, but do not let butter brown.
5. Lift cooked pasta from skillet, saving the cooking liquid and setting it aside. Increase heat under skillet to medium-high. Add snap peas, peas, asparagus ribbons and remaining butter, stirring and shaking skillet, and add ¼ c. reserved cooking liquid until a creamy sauce forms – 2 to 3 minutes.
6. Remove skillet from heat and add pea shoots, chives, cheese, and lemon zest and lemon shoots and stir until mixture is thoroughly combined. Garnish with additional cheese and pea shoots and serve hot.

Directions

1. In a small bowl, whisk chia seeds with 1 ½ cups water. Put mixture in refrigerator to set.
2. Preheat oven to 450 degrees. Process cauliflower in a food processor until cauliflower has a rice-like consistency. Bundle cauliflower in a cheesecloth to squeeze out excess liquid. Put cauliflower in a large bowl and add chia mixture, flour, garlic powder, yeast and salt. Mix dough well with your hands.
3. Spread dough to ½ inch thick on a baking sheet and bake for 20 minutes until crust is golden.
4. Allow crust to cool and sprinkle with fontina cheese.

1. Heat 1 teaspoon oil in a large pan at medium heat and saute onions, until slightly browned.
2. To assemble the pizza: Top fontina and crust with mozzarella, parmesan, tomatoes, garlic, pepper flakes, mushrooms, olives, and onions.
3. Put pizza back in oven and bake another 8 minutes. Allow pizza to cool slightly and sprinkle with basil.

Directions

1. To make the asparagus: Blanch asparagus in a pot of salted boiling water for one minute. Strain and plunge into ice water. Strain and pat dry.
2. To make the croutons: Preheat oven to 400 degrees. Spread cubes of bread on a baking pan and drizzle with 2 tablespoons olive oil and ½ teaspoon salt. Bake ten minutes until golden brown and set aside to cool.
3. Bring salted water to boil in a small pot and cook the peas until tender – only a couple of minutes. Drain and transfer to bowl of iced water to stop the cooking. Drain well and pat dry.
4. In a large bowl, whisk olive oil, vinegar, dill and shallot, and season with salt and pepper.
5. Reserve half the dressing for later. Add cucumbers, asparagus, peas and croutons to the bowl and toss to coat.
6. Mound the salad on plates and top with sunflower seeds and sprouts, and dollop a spoonful of labneh on each salad, serving remaining dressing on the side.