📝 Ingredients:

• 2 cups all-purpose flour
• 3 large eggs
• 1 cup whole milk ricotta
• 1/4 cup grated Parmigiano-Reggiano
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh thyme
• 1/2 cup unsalted butter
• 8 fresh sage leaves
• 1/4 teaspoon nutmeg
• Sea salt and white pepper

👨‍🍳 Instructions:

1. Create pasta dough with flour and eggs, rest 30 minutes
2. Mix ricotta, Parmigiano, herbs, nutmeg, salt, and pepper
3. Roll pasta into thin sheets
4. Place ricotta filling on sheets, fold and seal ravioli
5. Cook ravioli in salted boiling water for 3-4 minutes
6. Melt butter in pan until golden brown
7. Add sage leaves, cook until crisp
8. Plate ravioli, drizzle with brown butter, garnish with sage

📝 Ingredients:

• 1.5 cups quinoa, rinsed
• 1 large sweet potato, cubed
• 1 cup Brussels sprouts, halved
• 1 cup pomegranate seeds
• 1/2 cup feta cheese, crumbled
• 1/4 cup toasted almonds, sliced
• 2 cups baby kale
• For vinaigrette: 1/4 cup olive oil, 2 tbsp lemon juice, 1 tbsp orange zest, 1 tsp honey, salt, pepper

👨‍🍳 Instructions:

1. Cook quinoa according to package, let cool
2. Roast sweet potato and Brussels sprouts at 400°F for 20 minutes
3. Whisk together vinaigrette ingredients
4. Combine quinoa with roasted vegetables
5. Toss baby kale with half the vinaigrette
6. Layer kale, quinoa mixture in bowls
7. Top with pomegranate seeds, feta, and almonds
8. Drizzle remaining vinaigrette, serve immediately

📝 Ingredients:

• 4 (6-oz) salmon fillets, skin-on
• 1 lb fresh asparagus, trimmed
• 1 cup heavy cream
• 2 tablespoons fresh dill, chopped
• 1 lemon, zested and juiced
• 2 tablespoons capers
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and white pepper

👨‍🍳 Instructions:

1. Season salmon fillets with salt and pepper
2. Heat olive oil in large skillet over medium-high
3. Place salmon skin-side up, sear 4 minutes
4. Flip, cook 3-4 minutes until medium-rare
5. Roast asparagus at 425°F for 12 minutes
6. In saucepan, heat cream with garlic
7. Add dill, lemon zest, juice, and capers
8. Plate salmon over asparagus, drizzle with cream sauce

📝 Ingredients:

• 3 cups bread flour
• 1 tsp active dry yeast
• 1.5 cups warm water
• 1 can San Marzano tomatoes
• 8 oz fresh mozzarella, sliced
• 4 oz burrata cheese
• Fresh basil leaves
• 3 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• Sea salt

👨‍🍳 Instructions:

1. Mix flour, yeast, water, salt for dough
2. Knead 10 minutes, rise 1.5 hours
3. Crush tomatoes, mix with garlic and olive oil
4. Preheat pizza stone at 500°F for 1 hour
5. Stretch dough into 12-inch rounds
6. Top with tomato sauce, mozzarella
7. Bake 8-10 minutes until golden
8. Top with burrata, basil, drizzle olive oil

📝 Ingredients:

• 6 oz dark chocolate (70% cacao)
• 6 large eggs, separated
• 1/4 cup granulated sugar
• 2 tablespoons butter, melted
• 1/4 cup all-purpose flour
• 1 cup fresh raspberries
• 2 tablespoons powdered sugar
• 1 tablespoon lemon juice
• Butter and sugar for ramekins

👨‍🍳 Instructions:

1. Preheat oven to 375°F
2. Butter and sugar 6 ramekins
3. Melt chocolate in double boiler
4. Beat egg yolks with half the sugar
5. Whip egg whites to stiff peaks with remaining sugar
6. Fold chocolate into yolks, then fold in whites
7. Fill ramekins, bake 12-15 minutes
8. Blend raspberries with powdered sugar and lemon for coulis
9. Serve immediately with coulis

📝 Ingredients:

• 1 large butternut squash, halved
• 1 onion, diced
• 3 cloves garlic
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tablespoons maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/4 cup crème fraîche
• 1/4 cup toasted pumpkin seeds
• 3 tablespoons olive oil
• Salt and white pepper

👨‍🍳 Instructions:

1. Roast squash halves at 400°F for 45 minutes
2. Scoop out flesh, set aside
3. Sauté onion and garlic until soft
4. Add squash, broth, spices, maple syrup
5. Simmer 20 minutes
6. Blend until silky smooth
7. Stir in cream, season to taste
8. Serve hot, swirl with crème fraîche, top with seeds