PREPARATION

• Cut the watermelon into large cubes and place in a large bowl. Sprinkle lightly with salt, then add the red onion, lime zest, honey and vinegar.
• Destem and tear the mint into the bowl. Gently stir ingredients to combine.
• Prepare an ice bath and boil a pot of water. Blanch the basil a few seconds in the boiling water, then move to the ice bath. Dry then destem the basil.
• In a blender, combine the basil leaves and grapeseed oil. Blend on high until the outside of the blender is slightly warm. Strain the basil oil through a fine mesh strainer lined with a coffee filter.
• Place the salad on a plate or in a bowl and finish with the basil oil. Garnish with additional herbs and/or fresh summer greens.

PREPARATION

• Slice the tomato about Œ-inch thick and place on a plate. Season with sea salt and cracked pepper.

• Spread the desired amount of mayonnaise on both pieces of bread, then arrange the tomato slices on one piece. Gently place the other piece of bread on top, mayonnaise side-down, being careful not to smash the tomatoes.

PREPARATION

• Preheat the oven to 350 degrees. Place the cubed sourdough in a single layer on a baking sheet and toast until golden brown, about 15 minutes.
• In a pan over high heat, brown the zucchini with the olive oil, salt and pepper, about 2 to 3 minutes. Add the tomatoes and continue to cook until they are blistered and release juice. Remove from heat.
• In a large bowl, combine the vegetable mixture and sourdough croutons. Top with the basil, chicken broth, lemon juice, basil and Parmesan and gently stir to combine.

PREPARATION

• Preheat the oven to 300 degrees and grease a rimmed baking sheet with oil or nonstick cooking spray. 

• In a medium bowl, stir together the sugar, salt, paprika, cayenne, chili powder, black pepper and Old Bay. Set aside.

• In a large bowl, lightly beat the egg white until slightly foamy. Stir in the spice mixture until a smooth batter forms. Fold in the nuts until evenly coated. 

• Spread the nuts in a single even layer on the prepared baking sheet and bake until toasted, about 25 minutes. Let cool, stirring every few minutes to prevent sticking. Once completely cool, break up any remaining clumps. Transfer to gift packaging, making sure the nuts are not warm or they may get soggy. 

PREPARATION

• In a small saucepan over medium heat, combine the sugar and water. Stirring constantly, bring to a gentle boil, then stop stirring and reduce the heat to low. Let simmer 15 minutes, then remove from heat and let cool.
• Pour the syrup into a gift bottle, then add the vanilla bean and seal tightly.

PREPARATION

• In a small saucepan over medium heat, combine the sugar, water and brown sugar. Stirring constantly, bring to a gentle boil, then stop stirring and reduce the heat to low. Let simmer 15 minutes, then remove from heat and let cool. 

• Pour the syrup into a gift bottle, then add the cinnamon stick and vanilla bean and seal tightly.

PREPARATION

• In a large skillet over medium-high heat, cook the bacon, stirring occasionally, until the fat is rendered and the bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer to paper towels and set aside. 

• Pour off all but 2 tablespoons fat from the skillet and return to heat. Add the onion and garlic and cook until the onion is translucent, about 6 minutes. Add the coffee, vinegar, brown sugar and maple syrup. Stirring and scraping up browned bits from the skillet with a wooden spoon, let boil about 2 minutes. Add the bacon and stir to combine. Reduce heat to medium and cook uncovered until liquid is syrupy, 1 to 1œ hours. 

• Let the bacon jam cool completely, then transfer to a glass jar and seal tightly. 

PREPARATION

• In a medium bowl, whisk together the flour, hazelnut flour, salt and pepper. With a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal, then stir in the gruyere. Add the egg and cream and mix with a fork until ingredients are fully incorporated and the dough comes together.

• Divide dough in two. Using plastic wrap, form each half into a compact square log, about 5œ-inches long and 1œ inches wide. Freeze until thoroughly chilled, at least 45 minutes to 1 hour. The dough will keep in the freezer up to two months. If made in advance and frozen, allow the dough to thaw slightly before slicing. 

• Preheat the oven to 375 degrees and line 2 baking sheets with parchment paper. 

• Using a sharp knife slice the dough into ¹?8-inch thick squares using even, downward pressure. Turn the log after each cut to keep its shape. If the dough breaks when sliced, let thaw slightly before continuing. 

• Space the squares evenly on the parchment-lined baking sheets. Using a pastry brush, lightly brush each square with water and sprinkle with the flaky salt.   

• Bake until crisp and golden around the edges, 12 minutes. Let cool completely on a wire rack.

PREPARATION

• In a medium bowl, stir together all ingredients. Top with crushed peanuts, if desired.

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.