Remove the beet leaves and stems. Wash , spin dry and put aside.Peel the beets and cut into 1/4's

Boil in water with some salt until soft/slightly firm till it feels like a pear texture.

Chop kale and kale leaves, cut boiled beets into bite size and add everything into a bowl. Add a tablespoon of honey , teaspoon of mustard , good splash of balsamic vinegar, good splash of olive oil , salt pepper and toss . Taste for seasonings.

Slice onions and slice some good quality lamb sausage. Add a splash of olive oil in a frying pan and begin sautéing ( do not use a non stick pan ).

Continue to cook on med heat stirring occasionally until sausage and onions are well cooked.Remove from frying pan and put aside. DO NOT WASH FRYING PAN

Remove oregano from stems and chop fine.

Spread some soft butter on one side of toast slices and add lots of chopped oregano. Place back in the frying pan butter/oregano side down and allow to brown a bit on low heat.This will pick up the flavor of the frying pan.

Place cooked lamb sausage/onions on top of toast.

When serving, top with a poached or fried egg and parmigiano shavings.

"Complete Resurrection"  

Beat a few eggs, add your favorite grated cheese/s , chopped parsley , salt/pepper. Mix the left over pasta to beaten eggs- coat well. Add a good splash of frying oil in a non stick pan flipping on both sides - be sure not to make the frittata too thick or the center will not cook.

Turn a bit of winter into a bit of summer freshness !

Cut up about 4 carrots, 1 onion and 4 celery stalks into medium size pieces. In a large sauce pot add a splash of olive oil and begin to saute all these ingredients together until onions brown. Add a couple of springs of rosemary and continue to cook on high heat about 5 minutes stirring from time to time.

Add a medium can of crushed tomato( or 4/5 cut up fresh tomato). Continue to cook until boiling. Add 1 Lb bag of lentils and cover with water about 5 fingers above ingredients.Allow to boil about 1hr and 30 minutes on low heat. Season with salt and pepper.Taste to confirm the lentils are soft before removing from flame. Drain excess liquid and allow lentil mixture to cool down by putting it on a couple of large flat trays or a few different bowls stirring from time to time ( don't discard the broth, freeze and save for another "soup day").

Place lentil mixture in large bowl and  season with a good splash of olive oil , some diced garlic , chopped parsley, good splash of balsamic ( or preferred vinegar), bit of cayenne pepper flakes, grated parmigiano cheese, salt, pepper and toss well. Taste for seasonings.

Serve over Friselle or other toasts- or simply eat as is.

Ever wonder what to do with the skin of parmigiano cheese? As kids in Italy we would all fight over it.

Place a bag of lentil in a large sauce pot and fill 1/2 way with water. Add a pinch of salt and add stew sized carrots, stew sized zucchini , stew sized sweet potatoes, onions and the hard parmigiano skin. Simmer for at least an hour - or until lentil are cooked very soft. Season with salt pepper a drizzle of olive oil and enjoy!

Wait until you give this recipe a go. White truffle perfumed Surf & Turf, need we say more?

Cut the lobsters in 1/2. Separate the claws and crack the claws using a kitchen mallet.  

Put a good splash of olive oil in a frying pan, add 3 to 4 sliced garlic cloves, begin to brown and add the lobsters meat side down- add the claws and immediately add about 2 cups of white wine and cover, keeping fire on high heat. Continue to cook covered until the lobster tails begin to cook 50% of the way. Remove the semi cooked bodies and leave the claws to continue cooking, covered.

Add about 1 more cup of chicken broth (or veggie broth, or fish broth) and continue cooking claws covered.

Remove the meat from the tails/bodies using tongs.Put aside.

Remove the claws about at about 8 minutes boiling time or when they seem cooked. Using a kitchen scissor cut the claws, remove the meat. Do not discard the sauce. Shut off the flame of the juicy sauce and put aside keeping it in the frying pan.

Bring the sauce back to a good boil and add a good amount of truffle oil and reduce the sauce by 1/2 or until it becomes a little thick. Taste for seasonings.

Place the lobster meat on a baking tray, separating the bodies and claws.Spoon this sauce on top of the lobster meat, then top with some bread crumbs.

Place a good sprinkle of bread crumbs on top of meat. Place in oven at 375/400 for a few minutes until lobster is cooked through.

For the garnish: Saute some sliced zucchini and asparagus with a splash of olive oil, season with salt/pepper. Use for garnish. For the meat, simply sauté a portion of filet mignon to preferred temperature and serve together with lobster (see main photo).