Spa cuisine class

Serves 4-6
Winter Greens Salad with Marcona Almonds, Green Olives, Tangerines and Shaved Sheep’s Milk Cheese
5 oz arugula, mizuna, red mustard mixed (spicy or peppery greens work best)
½ cup shaved fennel
4 tangerines or satsumas peeled and segmented
¾ cup cerignola or luques olives pitted and sliced
½ cup marcona olives
¼ cup good fruity extra virgin olive oil
Half a lemon juiced (meyer lemon if available)
Pinch sea salt
Fresh ground black pepper
2 oz Cabrales cheese (slightly frozen for grating)
Place almonds, olives and greens in a large bowl. Add fennel and tangerine slices and toss. Drizzle with oil and sprinkle with salt and pepper, add lemon juice and toss through again. Place on separate plates and grind pepper on top. Grate just a bit of cheese and serve.

Spice Rubbed Lamb Loin (or leg) with Braised White Beans and Black Kale
2 tbsp freshly ground ginger
1 tbsp minced garlic
1 tbsp freshly ground coriander
1 tbsp ground cumin
½ tsp espelette pepper
1 tbsp evoo
1 tsp sweet paprika
¼ tsp crushed saffron filaments, a pinch salt and pepper
Combine all ingredients and make a paste.

6 4-5 oz pieces fully de-fatted lamb loin (organic or naturally fed if possible)
6 pieces overnight tomatoes (see demo)
2 cups cooked white beans
1 bunch black kale cleaned stemmed and chopped, washed well
6 cloves garlic crushed
2 red jalapenos roasted seeded and peeled, then chopped
2 tbsp chopped fresh mint
2 tbsp olive oil for kale
1 tbsp for lamb cooking
½ cup dry white wine
1 ½ tbsp reduced port glaze for garnish
Salt and pepper to taste

Rub the loins with the spice rub and allow to marinate 4-6 hours. In the mean time lightly sauté crushed garlic in olive oil until just turning brown, add the kale and turn down to medium. Add the white wine and cook for 10 minutes. Add the beans and the roasted jalapenos and cook till there is just a glaze of liquid in the pan. Season with salt and pepper and add the mint and stir. Finish with a drizzle of oil.
Heat a pan on medium high heat, rub the loins with oil and lightly sear the loins on all sides, finish in a 400 degree oven till medium rare (125 degrees). Rest the meat for 10 minutes in a warm place covered with foil. Slice for presentation across the grain.
Place the beans and kale in the center of the plate. Lay the lamb slices across and top with an overnight tomato that has been warmed. Drizzle with port reduction.
For 6
Local Strawberries with Hand Made Goats Milk Ricotta, Honey, Pistachios and Balsamic
1 pint strawberries
Zest of 1 lemon
6 heaping tbsp of freshly made goat’s milk ricotta
2 tbsp honey, or maple syrup or agave
2 tbsp roasted pistachios crushed
1 tbsp extra vecchio balsamico

Cut strawberries in half and toss with the lemon zest and pistachios. Place the ricotta on each plate and drizzle with a little honey. Top with the berries and drizzle the berries with the balsamic.
For ricotta
½ gallon goat’s milk
1/8 cup organic apple cider vinegar
2 tbsp lemon juice
2 tbsp agave syrup
Bring the milk to 190 degrees but do not allow boiling to occur. Add the cider vinegar and stir; the curd should begin to form immediately. Stir at this constant temp for 5 minutes and then strain through a colander that has been lined with cheesecloth. Fold in lemon juice and Agave syrup, cool and reserve.