INTERNATIONAL FOODS

  ¾ cup Napa cabbage, shredded ¾ cup red cabbage, shredded ½ cup romaine lettuce, shredded ¼ cup chopped red and yellow bell peppers ½ cup shredded carrots ¼ cup Cucumber, thin sliced ¾ cup Edamame ½ teaspoon red pepper flakes ½ cup chopped scallions ¼ cup chopped cilantro ½ cup peanut butter ⅓ cup water 3 tablespoons soy sauce 4 tablespoons rice wine vinegar 2 cloves garlic, minced 2 teaspoons Thai chili paste To make the peanut dressing, blend peanut butter, water, soy sauce, rice wine vinegar, garlic, and Thai chili paste. Reserve in refrigerator. In a large serving bowl, add Napa and red cabbage, carrots, bell peppers, cucumbers and romaine and toss. Top with edamame, scallions, cilantro and crushed red pepper. Serve spicy peanut dressing on the side. ENJOY YOUR MEAL

  ½ pound bacon, cooked and chopped 2 tablespoons olive oil 4 cloves garlic, minced 1 pound cooked linguine ⅓ cup grated Parmesan ⅓ cup grated Romano 3 egg yolks 1 whole egg ¼ cup white wine (optional) Salt and pepper, to taste 3 tablespoons fresh chopped parsley ½ cup fresh green peas (optional) Heat oil in a large skillet to medium and add garlic, cooked bacon and peas. Sauté for just a couple of minutes while your pasta is hot and draining. Add the hot pasta and remove from heat so not to cook the egg too quickly. Beat eggs, then add to your pasta while constantly tossing. Add back to a low heat for just a minute or so and add in your grated cheeses, parsley and salt and pepper, to taste. ENJOY YOUR MEAL

  ½ teaspoon sugar 1 teaspoon water 3 dashes bitters Large ice cube 2-3 ounces bourbon (to taste) Orange pee Cherry Add the sugar and water to a cocktail glass and muddle until sugar is dissolved. Add the bitters and stir. Place large ice cube in the glass and then pour bourbon over the ice. Add an orange peel and premium cherry for garnish. Optional: for additional flavor, rub the orange peel or even a little of the orange itself around the glass. ENJOY YOUR MEAL

  ½ cup rice vinegar ¾ cups water 3 Thai red chilies, deseeded and chopped (keep and include half of the seeds to add heat) ½ teaspoon cayenne pepper (optional) ½ tablespoons garlic, minced ½ teaspoon ginger, grated 1 teaspoon soy sauce ½ tablespoon cornstarch mixed with 1 tablespoon water 1 teaspoons salt 3 tablespoons sugar In a medium saucepan, add all the ingredients, except cornstarch mix. Bring to a boil then simmer until mixture reduce by half. Blend mixture until slightly chunky and return to simmer. Add cornstarch mix until sauce thickens. (You may have to add more cornstarch mix to achieve the right consistency.) Allow to cool. Then apply to pizza or bottle. It may be refrigerated for up to a week. ENJOY YOUR MEAL

  12 ounces of your favorite sausage 4 whole portobello mushrooms 12 ounces whole milk mozzarella 8 ounces fontina 2 sprigs fresh rosemary 4 sprigs fresh thyme 1 pound of your favorite ricotta 2 celery stalks (fine diced) 2 small yellow onions (fine diced) Finishing salt ***For the mushrooms: Clean and de-stem mushrooms. Sprinkle the caps with olive oil, salt and pepper and roast at 550 F for 5-6 minutes or until soft to the touch. Remove from oven and cool. Once cooled, slice to desired thickness and set aside until you make your pizza. Using the blade of a chef’s knife, smash/flatten the stems, fine dice and set aside. Slice and dice your onion and celery to the same size as your mushroom stems. In a lightly oiled sauté pan on medium heat, combine the stems, onions and celery. Sprinkle with salt and pepper and cook until soft, 6-8 minutes. Remove mixture from heat and cool. Once mixture is cooled, add to a processor and purée into a thick paste. Remove mixture and add to a mixing bow

  1 9-ounce proprietary dough ball (this mix recipe can make 3 Pide) ⅓ cup red onions, chopped fine 1 tablespoon extra-virgin olive oil 1½ cups blanched spinach, (IQF frozen) ⅓ cup canned artichoke hearts chopped in nickel and quarter sized pieces 5 heaping tablespoons whole-milk ricotta 5 heaping tablespoons grated Parmigiano Reggiano Salt and pepper to taste 1 egg 3 cherry tomatoes for each pide quartered 1 tablespoon grated Asiago or Parmigiano for the top of each pide Extra virgin olive oil after the oven Procedure: Cook the onions with the olive oil in a 475-degree oven for 5 minutes or sauté in a pan until transparent. Place all ingredients (except dough) including the onions in a large bowl and stir together. Season with salt and pepper to taste. Form a narrow football shape with the dough balls using your hands by stretching and pulling. The dough should be approximately 12 inches long by 5 to 6 inches wide at the center. Place on a parchment covered sheet pan. (2 pide will fit

4 cl vodka 3 cl dry vermouth 2 cl lemon juice blue curaçao Shake the ingredients with plenty of ice and pour into a glass. You can use lemon slice as garnish. ENJOY YOUR MEAL