PREPARATION

• On 4 salad plates, arrange the cucumbers, radishes and tomatoes, alternating the three in a circle, a line or a serpentine pattern. 

• Garnish with the olive oil, everything spice, sea salt and herbs.

* Lemon cucumbers are available at local farmers markets and from Such and Such Farm. If you cannot find them, substitute any cucumber.

PREPARATION

• In a large mixing bowl, combine the peaches, tomatoes, cherries and mint chiffonade. Toss with the olive oil and salt.

• Serve immediately with the crostini or crackers.

PREPARATION

• Preheat the oven to 350 degrees. Fill a rimmed baking sheet with a layer of rock salt.
• Prick the potatoes all over with a knife and place them on the salt. Roast about 1 hour, until easily pierced with a knife. Let sit until cool enough to handle.
• Slice the potatoes in half lengthwise and scoop out the flesh, discarding the skins. Run the potato through a food mill with the smallest plate attached. You should have 1œ pounds milled potato.
• Combine the potatoes and flour on a floured work surface, forming a well in the center. Pour the eggs and salt in the well, then use well-floured fingers and a bench scraper to lightly fold the mixture together about 10 times, until just combined.
• Divide the dough into 4 equal portions and sprinkle each with flour. Working with 1 portion at a time, roll the dough into a Ÿ-inch thick rope. Slice into 1-inch pieces and place on a flour-dusted cookie sheet. Repeat with the remaining portions. If desired, roll the gnocchi gently over the tines of a fork to form small ridges. Refrigerate until ready to cook.
• Bring a large pot of salted water to a boil. Meanwhile, in a large saute pan over low heat, melt 1 tablespoon butter and keep warm.
• Gently place half the gnocchi into the boiling water and cook until they float, about 30 seconds, plus 10 seconds more. Remove and add to the saute pan.
• Add 1 tablespoon cooking water to the saute pan and raise the heat to medium. Gently shake the pan to emulsify the butter and water and glaze the gnocchi with the sauce. Pour into a serving dish. Repeat with the second half of the gnocchi.
• Season with a pinch of salt, top with shaved truffle and serve immediately.

* Plantin whole black winter truffles available online. 7 to 8 ounces: $70. Rare Tea Cellar, rareteacellar.com

PREPARATION

• Soak the skewers in a tray filled with water. In another container, soak the wood chips at least 1 hour.
• In a 32-ounce measuring container, dissolve the salt in 2 cups hot water with the peppercorns and bay leaves, then add enough ice to bring the total volume to 1 quart. Let sit until the brine is cold to the touch. Add the chicken hearts and refrigerate at least 1 hour.
• Strain the hearts and discard the brine. Pat the hearts dry with a paper towel and return them to the refrigerator, uncovered, to dry.
• Meanwhile, prepare a charcoal grill** for low, direct heat. Once all the coals are lit, spread them in the grill and cover them directly with the drained wood chips. Cover the grill and open the dampers halfway. Wait 5 minutes for the fire to cool to 250 degrees, closing the dampers more if the fire is still too hot.
• Thread 3 hearts on each skewer, leaving a little room between each. Place skewers on the grate and cover. Smoke 20 to 30 minutes, flipping as needed, until the hearts are cooked and have reached an internal temperature of 165 degrees. To enhance the smoky flavor, allow hearts to rest 20 minutes.
• Serve the hearts on skewers; add to a salad; or chop and toss with minced onion, olive oil, parsley and a splash of vinegar and use as a topping for grilled bread.

* Available at Jay International Food Co., 3172 S. Grand Blvd., St. Louis, 314.772.9393
** If using a gas grill, heat to 250 degrees and place wood chips on a smoker tray.