Instructions

1. peel cucumber and cut longways
2. now take a small spoon and run the spoon 1 way to discard any small seeds.
3. Now slice on on angle about ½ an inch thick.
4. heat a large saute pan and add a medium splash of olive oil and then heat the cucumbers
5. now squeeze half a lemon
6. coarse sea salt (a healthy pinch)
7. and then 2 large tablespoons of mascarpone cheese and mix on medium flame.
8. Once the mascarpone starts to break down cover the cucumbers evenly
9. your done take off heat then plate.
10. Now chop some fresh mint and sprinkle on top.
11. This is not a hot hot dish it’s more warm to hot med hot dish.
12. This is a stoner classic, very summery, ENJOY!

1. put everything in a food processor, EXCEPT OLIVE OIL.
2. Pulse, and slowly drizzle olive oil in, emulsifying till a smooth but creamy texture,
3. don’t forget to add salt and pepper to your preference.

1. heat up large frying pan,
2. add olive oil about 1/2 inch deep.
3. crack open and beat 1 egg in large bowl.
4. Now add 1/4 cup of  hot sauce
5. slice onion, I like very thin slices, add to bowl.
6. Mix egg & onions in a large bowl, mix thoroughly.
7. Have a separate bowl with flour, add flour mix try to coat all the onions use more or less flour if needed.
8. Take onions out of flour and shake off excess flour.
9. In large frying pan, carefully place battered onions, evenly spread out in pan. (med to high heat)
10. Don’t touch for about 2-3 minuits, or until golden brown or desired color.
11. Now mix to cook other sides of onions.
12. Take off heat when color is correct, may take 10 minutes or so.
13. place on dish
14. add a pinch of salt and use for whatever you want.

1. open both cans of beans and strain them using cold water. Leave them for a few minutes
2. get a large frying pan and start cooking off your bacon or pancetta you can leave them whole.
3. While your pork product is frying dice up your carrots, garlic and onion.
4. Take out bacon when its medium,
5. now throw in your vegetables , yes in the same pan you were cooking the bacon in add a pinch of salt and mix on a medium to high flame.
6. Bring salted water to a boil and add pasta follow cooking directions on the packaging of the pasta product .
7. cook strain and cut now if necessary
8. Now cut up bacon to small pieces and put back in saute pan with vegetables
9. now put in all of your beans and mix add tomato product, dry chilli’s, salt and pepper, water or chicken stock even vegetable stock bring to a light boil
10. then lower heat “simmer” put lid back on.
11. Always mix every 20-30 minutes or so . I always check my food and adjust my seasonings accordingly . Takes about 1 ½ -2 hours and this dish tastes better the next day.
12. Now take your pasta and place in soup bowl, (about a quarter to half a bowl),  then ladel hot soup and beans over pasta, add grated cheese, a pinch of salt and drizzle a good extra virgin olive oil and serve.

1. Take off the bark and core, pineapple. You can use canned pineapple .
2. Dice up onion, chili, mango, mint and add all together mix.
3. add coconut water mix with all your tropical fruits and mint.
4. finish with a nice big pinch of sea salt and drizzle with olive oil.
5. Chill and serve.

Instructions

1. cut tomatoes in small quarters, same with cucumbers, peppers, chilli’s garlic and basil.
2. Put in food processor, everything.
3. Add salt and pepper.
4. Pulse till small , small pieces, salsa size
5. add salt and pepper,
6. and rock it out.

Instructions

1. Add a health squirt extra virgin olive oil , heat up.
2. Add cleaned mushrooms.
3. Pinch of salt., stir.
4. Add brown sugar mix,
5. Add both vinegars and toasted almonds.
6. Stir, sweat out mushrooms for about 4 -8 minutes.
7. Re-season with salt if needed, drizzle a good extra virgin olive oil.

1. Cut peppers into medium size pieces, were going to cook these first because they take the longest.
2. Cut tomatoes in medium – small size pieces.
3. Slice garlic.
4. Cut mozzarella into slices or small -med cubes.
5. Slice chili’s.
6. Now time to cook. In a large 3 inch deep pan heat up on high flame.
7. Add 2 tbs of extra virgin olive oil and garlic. Mix . Add peppers first. They take the longest to cook.
8. Add salt and pepper, a healthy pinch of both.
9. Mix.
10. Add eggplant, mix.
11. You’ll probably have to add about 3-4 tbs of olive oil. Eggplant sucks up a lot of liquid.
12. Saute for about 5 -9 minutes.
13. Now add chili’s and tomatoes and let stew on med heat for about 15 minutes or so.
14. Re-season if needed.
15. Now add cubed bread, and mozzarella. DO NOT STIR OR MIX.
16. Take off flame
17. Add fresh basil drizzle a good extra virgin olive oil and serve.

Instructions

1. vinaigrette first you need 1 med size bowl and a wisk.
2. Juice 2 key limes and about 2 table spoons of evoo.
3. Wisk for about 3 minutes.
4. Cut your avocados, spoon the green flesh out and plate ½ avocado per plate. And slice, then fan out.
5. Let your lobster chill after steaming and d-shelling slice up your lobster put in vinaigrette and mix.
6. Now plate and pour the vinaigrette all aver the avocados.
7. Now finish with a good Coarse Sea Salt, Kosher Coarse salt will do.
8. this is a purest dish with true integrity you each item, this is 1 of my favorite summer dishes.