Roasted pear

large ripe pears • ground cinnamon • honey 1/4 cup • crushed pecan

Pear • Lemon • Agave syrup

full grocery bags of ripe pears • Apple cider vinegar • water • dark brown sugar • White sugar, amount to be determined • vanilla extract • Ground cardamom. I added until the voice of my people told me to stop. Guessing somewhere between this • fresh lemon juice

pears • Gorgonzola cheese • walnuts • parsley • honey • butter

red wine • palm sugar • whole unblemished ripe pears, stem intact • cinnamon stick • corn starch in 1 Tbs cold water

Lamb Shoulder Chops • greek yoghurt for marinade • tips fresh rosemary • olive oil • Young potatoes, unpeeled • Shallots, peeled, whole • Ripe Yellow peaches, pitted and halved, skin on • pears, peel and stem on • red wine • brown sugar • cinnamom stick • corn starch and Tbs cold water •

crumble • all purpose flour • brown sugar • coarse salt • Unsalted Butter, cold • all purpose flour • baking powder • baking soda • coarse salt • cinnamon, divided • nutmeg, divided • unsalted butter, soft •

firm near ripe Bartlett pears cut in half, Cored and cut lengthways into eight wedges each • TBSP(15 mL) honey • extra-virgin olive oil • pearled Farro (a type of grain, same family as spelt)* you could use pearl barley and/or couscous • water • sea salt • honey • Zest of 1 lemon, finely grated • freshly squeezed lemon juice (cut the lemon off the side, not in the centre so cut into the cells in squeeze is better for juicing) • garlic, minced • sea salt • extra virgin olive oil •

eggs + 1 Egg Yolk • Brown Sugar • Crème fraiche • Corn Starch • Almond Powder • Pears • Blueberries/Red Berries

Pears • chopped Walnuts • Honey • Cinnamon

lemon, zest and juice • small clove garlic, minced • Herbs de Provence • olive oil • honey • ripe pears • Gorgonzola (or Goat Cheese or Bocheron) • chopped walnuts (or whole pine nuts)

large pears, cored and sliced ¼-inch thick • teaspoon/5 milliliters fresh lemon juice • freshly grated nutmeg • grated lemon zest • salt • tablespoon/14 grams unsalted butter • tablespoon/15 milliliters honey • almonds • flour • cup/65 grams dark brown sugar, lightly packed • cup/65 grams light brown sugar, lightly packed • teaspoon/8 grams ground cinnamon •

butter + some for the baking mold • fine sugar + some for the baking mold • dark Belgian chocolate • cointreau or other liqueur • chopped hazelnuts • eggs • eating pears

Crumb topping: • cold butter • flour • brown sugar • cinnamon • walnuts chopped • Batter: • apple butter • sugar • flour • eggs • vanilla •

large firm pear • farm butter + 3 tb • small eggs or 3 medium • granulated sugar + 2 tb

small red onion, thinly sliced • butter • firm pear, peeled and sliced • honey • olive oil • rice vinegar • dried thyme • Salt and ground pepper • Pizza dough • Fontina, Taleggio, or Gruyère, grated • Gorgonzola, crumbled • coarsely chopped walnuts •

red onions • pears • celeriac • porkchops • fresh thyme • garlic • mustard • honey • olive oil • paprika powder • Salt and pepper

Double 8 Cattle Company Fullblood Wagyu Chuck Underblade Roast • Hoisin Sauce • Chili Garlic Sauce • Rice wine vinegar • Salt & Freshly Ground Black Pepper (to taste) • Rice Wine Vinegar • Sugar • Toasted Sesame Oil • Soy Sauce • Fresh Ginger (grated) • Chili Garlic Sauce • Napa Cabbage (finely shredded) •

For the Saffron Rice: • pinches saffron threads • tbsp Extra Virgin Olive Oil from Spain • small yellow onion, minced (about 1/2 cup) • cups long grain white rice or basmati • cups low sodium chicken stock or water • For the Cod: • Four 4-ounce skinless cod fillets about 3/4 - 1-inch in thickness • cups Extra Virgin Olive Oil from Spain • For the Roasted Tomatoes: • ounces (or 2 cups) cherry or cherub (pear) tomatoes • tablespoons Extra Virgin Olive Oil from Spain •

Feta cheese bread bowls, 7” diameter • For the fondue: • grassfed butter • yellow onion, thick slices • garlic, minced • boiled ham, diced • Spinach leaves, sliced • Fresh Basil leaves, sliced • feta cheese, crumbled • Cottage cheese, crumbled • Brie cheese, grated • Gouda Cheese, grated •

pork ribs, spare ribs, 4 ribs, cut in 2” pieces • boiling water • green granny smith apple, scrubbed • ripe pear, scrubbed • Thumbnail fresh ginger, sliced • soy sauce • bouillion cubes • mace • cold fresh water • Dijon mustard as a side dish

devils food cake mix • water • large eggs • vegetable oil • vanilla extract • cinnamon powder • fruit cups (any variety), I’m using pear today • Butter cooking spray • cold water • cherry gelatin • Reserved juice (from fruit cups) • whipped cream cheese frosting

bartlett pear • Salted butter • sugar • egg • Flour • //Cream filling// • Heavy whipping cream • egg • sugar • flour • vanilla extract

whole wheat flour • almond flour • cacao powder • baking soda • baking powder • cinnamon, salt • olive oil • honey • pears • almond milk • almond milk

Fresh Fried oyster mushrooms sauteed in olive oil with 1 Tbs ghee butter • Large Fresh big chicken thigh with fresh parsley, 2 stalks chopped celery and Tsp harissa lemon pepper spice for soup • fresh steamed artichokes with garlic aoli sauce: fresh farm egg, Tbs olive oil, 1/2 Tsp each taragon, garlic, sweet paprika powder, red wine vinegar, dijon mustard, cup of grapeseed oil • farm grown leg of lamb, plus 2 pound lamb shoulder, 4 cups baby arugula • garlic confit, Tsp each thyme, dijon mustard, rosemary, 2 Tbs each chopped olives, chopped tomatoes, greek yoghurt • Baked Brabant Potatoes and boiler onions: 2 cups Siberian fingerling Potatoes, 2 cups boiler onions, cover with boiling water, 4 Tbs unsalted butter, 1/4 Tsp flaked seasalt • Handmade dark chocolate truffle Easter eggs: 400 ml condensed milk, 4 Tbs cocoapowder, 4 Tbs unsalted butter, 4 Tbs chocolate sprinkles • Pear William liqueur for the dark chocolate dessert • California Red Cabernet Sauvignon wine • After dinner drink: eggnog liqueur • Farm baked sour dough french bread

grass fed beef half frozen, sliced 1/8 th inch superthin, across the grain • shiitake mushrooms • marinade: minced Garlic, grated onion, grated asian pear, soy sauce, mirin, pepper, brown sugar • sauce: 1 Tsp Gochujang paste, 1 Tsp each garlic, soy sauce, vinegar, sugar, mirin • basmati Rice: bring to boil, rest an hour • sesame oil to panfry the rice • sesame seed • each Blanched Spinach, bean sprouts, carrot, mushrooms, scallion, cucumber, sweet red pepper • fresh farm egg, poached • Side dish of Kimchi:

cauliflower • watermelon radishes, or regular radishes • bulb of fennel • olive oil • Salt • Chopped mixed fresh herbs • Trader Joe's Champagne Pear vinaigrette