Served on Cauliflower Gazpacho.
2 boneless halibut filets
1/2 one ripe mango, cubed
1/2 red bell pepper, diced
1/2 ripe avocado, cubed
4 large garlic cloves, minced
juice of 1/2 lime
good olive oil
salt & pepper
Mix the salsa ingredients together, adding avocado last, and giving one final turn over gently to coat in lime juice and prevent browning. Salsa can be made [...]

Fresh green beans or blue lake green beans (haricot-vert)
Lots of fresh, firm garlic, peeled & minced
Great olive oil
1-2 T butter
salt & pepper
Wash & trim the green beans. Cut into smaller, uniform pieces.
Bring a skillet to medium high heat. Add butter. Once melted and water cooks out, but before browning, add minced garlic. Reduce heat to [...]

Salt & pepper good quality grassfed steaks of your choice, and toss them on a hot grill. Grill until medium rare.

Meanwhile, slice 3 large white mushrooms or other hearty variety, and sautee in butter until shrunk. Add salt & pepper during this process. Raise heat to high, and add 1/2 C rioja or other dry [...]

DRY:
1 2/3 C. flour
1 1/2 tsp. baking powder
1.5 C walnuts
1 tsp baking soda
1 C sugar
2 tsp cinnamon
1/2 tsp salt
1 tsp nutmeg
1/2 tsp ground cloves
WET:
2 eggs
4 overripe bananas
1/2 C melted butter
1 tsp vanilla extract
Preheat oven to 350. Butter and flour a large souffle container (2 qt) or two 8×3 inch loaf pans.
Chop walnuts in food processor [...]

1 head cauliflower, cleaned and coursely chopped
1 carrot, clean and chopped
1 bosc pear
1 ripe yellow peach
1.5 C water/vegetable stock
1 small heirloom tomato
1/4 C olive oil
salt & pepper
Combine all ingredients in a food processor–it’s best to add a bit at a time in proportion to the liquids for the smoothest consistency. At the end you should [...]

1 large block Maguro sashimi grade tuna, sliced in 2/3 and 1/3 blocks
1/4 English cucumber, trimmed and sliced thinly
Several heirloom tomatoes of varying color, ripe
Mixed greens
Live sprouted beans
Sesame seeds (regular toasted and black)
Lemon
Salt & Pepper
Olive oil
Heat olive oil in a pan to medium high heat (just before the smoking point). Roll the smaller peice of [...]

A great way to end a meal or delay the need for one, a cheese course is one of my favorite courses and also a quite versitile one. Manchego (a somewhat dry, usually aged at least 4 months but often for a year or more, sheepsmilk cheese from Spain with some air bubbles) with membrillo [...]