INGREDIENTS

• ¾ cup vegetable oil
• ½ cup brown sugar
• ¼ cup white vinegar
• 1 cube chicken bouillon
• ½–1 tspn. garlic powder
• ½–1 tspn. pepper
• 2 Tbs. honey

• 1–2 apple pears; cored & sliced
• Mixed greens
• Feta cheese
• Pecans
• 2 green onions; sliced

INSTRUCTIONS

Blend oil, sugar, vinegar, chicken bouillon, garlic powder, pepper and honey together. Pour into a dressing container. Mix the apple pears, mixed greens, feta cheese, pecans and green onions together and drizzle with sweet dressing.

INGREDIENTS

• 2 Tbs. honey
• 8 Tbs. soy sauce
• 1 cup orange juice
• 4 Tbs. saké
• 2 Tbs. fresh grated ginger
• 4 Tbs. olive oil
• 6 tuna filets
• 8 Tbs. sesame seeds

INSTRUCTIONS

To make the orange/soy sauce combine honey, soy sauce, orange juice, saké, ginger and olive oil in a large bowl. Toss gently. Arrange the tuna filets in the marinade and let rest for 30 minutes. In a soup plate, place the sesame seeds. Take a marinated tuna filet, sprinkle salt over it, then dip it in the soup plate to coat it with the sesame seeds on all sides. Repeat the operation with all tuna filets. Store in the fridge. At the last minute, sear the filets in a hot skillet. As soon as the sesame seeds get golden, turn the filets. Remove the filets as soon as they are just seared on the outside but still pinky in the inside. Lower the heat and add the marinade. Bring to a simmer, and let cook until syrupy. Remove from the heat. On each plate, arrange one filet, cut into slices, and spoon some sauce on top.

INGREDIENTS

• 6 peacherines
• 2 Tbs. honey
• 2 Tbs. butter
• 1 cup milk
• 2 eggs
• 2 Tbs. caster sugar
• 2 tspn. vanilla extract
• 1 brioche loaf (or white bread)
• 2 tspn. ground cinnamon
• 1/8 cup butter

INSTRUCTIONS

Preheat oven to 400°F. Cut the peacherines into quarters and remove the pit. Line a roasting pan with baking paper to prevent the fruit from sticking. Tip the prepared fruit into the roasting pan, drizzle with the honey and add the butter. Roast for 30 minutes in the oven. Meanwhile, cut 8 thick slices of brioche from the loaf. In a medium-sized bowl whisk together the eggs, milk, sugar, vanilla, and cinnamon. Pour into a shallow dish. Working with 2 slices at a time, soak the bread for about a minute each side in the egg mixture. Melt a little of the butter in the frying pan and cook the bread until golden, about 2 minutes each side. Transfer the french toast to a warm plate and cover with foil to keep warm. Repeat with the remaining brioche and egg mixture. Serve 2 slices of french toast with the warm roasted peacherines and drizzle with the sticky juices from the roasting dish. Dollop with cream if you wish.

INGREDIENTS

• 2 radicchio heads
• ½ cup flour
• 1½ cup panko breadcrumbs
• 2 eggs; whisked
• Olive oil; for frying
• Salt & pepper; to taste
• ½ cup honey/agave

INSTRUCTIONS

Preheat oven to 350°F. Remove and discard the outer leaves of the radicchio and rinse the heads, dab them dry and cut each in half from top to bottom. Mix the flour and breadcrumbs together and place in a shallow bowl. Whisk the eggs in another shallow bowl. Coat the radicchio halves in the egg, then in the flour and panko mixture. In a deep saucepan, heat the oil and fry the radicchios until they are golden brown on all sides. Drain on paper towels. When all are fried, put them in a baking dish and season with salt and pepper. Bake them in the preheated oven for 6 minutes. Pour honey/agave in a microwave safe bowl and microwave on medium for 30 seconds. Serve radicchio warm with a drizzle of honey on top.

INGREDIENTS

• 1 medium cantaloupe
• 1 large shallot
• 4 prosciutto slices
• 1 handful of Italian parsley
• 2 Tbs. balsamic vinegar
• 2 Tbs. honey
• 1 tspn. salt
• 1 tspn. white pepper

INSTRUCTIONS

Cut the cantaloupe in half and seed it. Cut all of the melon to a medium dice and put it in a large mixing bowl. Chop the prosciutto to approximately ¼” pieces. Mince the shallot and chop the parsley (about 1/3 cup). Add the prosciutto, shallot, parsley, salt and pepper to the cantaloupe. Whisk the vinegar and honey together in a small bowl, then add it to the melon. Mix the salsa well, cover and refrigerate for at least two hours, stirring occasionally.

INGREDIENTS

• 2 salmon fillets
• ½ tspn. black pepper
• 1 cup chopped strawberries + more for topping
• 4 Tbs. balsamic vinegar
• 4 Tbs. water
• 4 Tbs. honey

INSTRUCTIONS

Heat oven to 400°F. In a small pot on the stove, combine chopped strawberries, balsamic vinegar and water. Allow mixture to come to a boil and reduce by about half. Add the honey, mixing to combine and allow mixture to reduce again. At this stage, you can either place mixture in a small blender and mix until smooth or use a potato masher and mash the berries down to smaller but visible, chunky pieces. Meanwhile, lay salmon fillets on a foil-lined baking pan. Sprinkle with black pepper and cook in the preheated oven for 10-15 minutes, or until desired doneness is achieved. Place a couple tablespoons of the reduction on plates before laying down salmon. Drizzle more of the sauce over top along with some chopped berries, as desired.