Remove the fronds from the fennel and reserve them. Slice the bulb in half, remove the core and thinly slice. Peel and quarter the onion and slice thinly. Place both in a bowl and toss with the salt, pepper and olive oil. Squeeze the lemon juice in and add the feta, toss everything gently together. Roughly chop the herbs (including the fennel frond) and toss them in too. Refrigerate the salad for 30 minutes before serving.

Zoodle your zucchini with a spiralizer, processor, or just a knife, then put it in a colander and lightly salt it. Allow it to drain for a few minutes then spread it on a clean tea towel and twist it up to remove excess moisture. This also perfectly seasons your zoodles.

Boil the spaghetti per the instructions (remember to salt the water! You want everything to be seasoned as you go), drain and set aside.

Add the olive oil to the pan (I use the spaghetti pot, but you could us a skillet if you prefer) and put over medium high heat. Toss the artichokes in and cook them for 4-5 minutes. Add in the zoodles and cook for just a couple more minutes, then toss in the spaghetti and the oregano. Zest the lemons over the pot (if you don’t have a microplane you should get one!) and then also squeeze in the juice. Grind some fresh pepper in and toss it all together.

Divide the Zoodle noodles between two dishes and top liberally with parmesan. I listed 1/2 cup but if I’m honest I add more as I go. This is entirely up to you!

Slice squash in round 1/4″ thick slices.
Heat about 1.5 tablespoons olive oil in 12 inch skillet over medium heat.
Cook slices for about 5 min per side till browned. (Or to your liking)
While slices are cooking, chop tomatoes and slice basil.
Plate cooked squash and top with tomato and basil.
Sprinkle goat cheese over top and serve.

NOTE: The key to this dish is timing; you want everything to basically be done at the same time. My suggestion is to once you add the lobsters to their boil, begin the boil for the potatoes. Once the lobsters are cooked and drained, add the potatoes to their boil. By the time you’re done cleaning the lobsters and finishing the Dublin Lawyer sauté, you can begin to make the Champ. By the time the Champ is mixed, the sauté should be ready and you can begin to plate.

Dublin Lawyer:
-Bring water to a boil in a large pot. Once boiling, add lobsters and cook for 7 – 10 minutes until lobsters are bright red. Drain and cool under cold water.
-Deconstruct the lobsters, saving the claw and tail meat. There is some meat in the smaller legs, but removing the meat can be time-consuming, and time is of the essence in this recipe. Feel free to save them for meat removal at a later time.
-Cut the meat into medium-size chunks.
-In a large saucepan, cook the butter over medium heat until slightly foaming. Add the lobster and cook until just slightly done.
-Pour the whiskey over the lobster and light it on fire, preferably with a long necked lighter. The whiskey will ignite quickly and suddenly so be very careful.
-Once the flames have died down, add the cream, lemon juice and mustard and combine. Stir in the salt and black pepper and reduce heat to low while plating.

Champ:
-Bring a large pot of water to a boil, adding the salt. Add potatoes and cook for 15-20 minutes until tender. Drain and rinse.
-Set aside 2 tbsps of the scallions for plating.
-In a large mixing bowl, add potatoes, cream, butter, scallions and salt and mash together until consistent.

Plating:
-Put out four clean plates.
-Take a plastic pint container and cut off the bottom. You can also use a round cookie cutter, but will have to stack the molds two or three times to get the right height. Lightly grease the inside of the mold.
-Wearing disposable rubber gloves, tightly pack the Champ into mold. On each serving plate, place the mold and gently remove, leaving a tower of Champ.
-With a large serving spoon, spoon the Dublin Lawyer over the Champ, starting in the center and working out. Garnish with remaining scallions.

Cut the chicken into chunks and cook with 2 TBS of olive oil.
While the chicken is cooking, dice the bell peppers and onion.
Remove chicken from pan and fry vegetables in remaining tablespoon of olive oil.
Add chicken broth and heavy cream to pan and simmer until thickened.
Cook bowties according to box then add to heavy cream mixture.
Stir in parmesan cheese until melted.
Stir in chicken and serve!

1. In a medium pan add 1 Tbsp. butter.
2. Add 1 garlic clove, sauté for about a minute on medium to low heat.
3. Add lobster meat to the pan, set aside when done.
4. In a medium saucepan combine water and V8 juice and bring it to a simmer and set aside.
5. In a large heavy pot, melt the rest of the butter over medium heat.
6. Add onions and cook for about 2 minutes.
7. Add the rest of the garlic and cook for another minute
8. Add the Arborio rice an stir to coat with the melted butter.
9. Add tomato pasted and stir.
10. Add white wine and continue to stir until it is almost all absorbed, about 2 – 3 minutes.
11. Add 1/2 C of simmering V8 juice and water mixture to the rice and stir until absorbed.
12. Repeat step 11 until mixture has been used in it’s entirety and rice is creamy and tender, but still firm and not mushy, about 20 minutes.
13. Remove from heat and add Parmesan cheese, stir until combined and melted.
1. Chop lobster into bite sized pieces and gently stir into rice.

Cook the strawberries with the lemon juice on a medium-low heat, stirring occasionally, until the strawberries soften. Add the milk and kiwi then puree. Set this aside to cool slightly.

While it cools mix the gelatin with 1/4 cup of water and set aside to bloom.

Beat the egg, yolks, and sugar together in a separate bowl until light pale in color. Add the corn starch and flour and beat until incorporated.

Slowly drizzle the strawberry puree into the egg mixture while whisking constantly. Once half the puree is in you can increase the pouting speed, then move everything back to the pot. Cook over medium heat, stirring constantly with a heat-proof spatula or wooden spoon, until the mixture begins to boil. When the mixture boils, keep it heated for one minute them turn off the heat and stir for one more minute. Stir in the gelatin until completely dissolved.

Place this mix in the refrigerator once it is cool enough, and leave for one hour. Beat the whip cream and powdered sugar until it is stiff but not overworked, and fold in the now cool fruit mixture. Allow to cool in the fridge until set and thickened.

Whisk the eggs and egg whites together. Once it’s a bit fluffy add in the remaining wet ingredients. Whisk them all together for about 10 minutes.

In a separate bowl mix the baking powder, corn meal and almond flour. Add this to the wet mixture and fold them evenly. This should be a smooth semi solid consistency.

Bake for 350 for 45 minutes to an hour.

Serve as is or toppings of your choice. I love this with a scoop of Greek yoghurt, warm honey and crushed nuts.

1. Place 2 cups of walnuts in a Ziploc bag. Use the flat hammer side of a kitchen mallet or rolling pin to pound to a very find grind. Set aside.
2. Cook the ravioli and instructed on the package. Reserve a cup of the pasta water. Drain well and keep warm.
3. In the meantime, melt the butter with the olive oil in a large skillet over a medium heat. Add the red pepper flakes, sun-dried tomato, and sage leaves. Saute until the sage leaves are crisp. Remove with a slotted spoon to a bowl leaving as much of the fat in the pan as possible.
4. Add the ground walnuts. Saute for 2-3 minutes. Add 3/4 cup of the pasta cooking water to thin. More if desired. Season with salt and pepper.
5. Divide the walnut sauce into the bottom of 4 bowls. Top with ravioli, walnut sauce and grated Parmesan. Finish with a walnut half.