Purple Potatoes & Caramelized Onions and Mushrooms

• 3 slices of thick style bacon (We prefer Hunter Cattle)
• 1/2 pound new purple potatoes sliced in half and then in small wedges
• 1 small yellow onion, thinly sliced lengthwise
• 4 medium sized mushrooms, thinly sliced (Shiitake’s work great!)
• Extra virgin olive oil
• Kosher Salt
• Freshly cracked pepper
• 1 pinch red pepper flakes
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped capers
• 1/2 tablespoons unsalted butter

1. Start caramelizing the onions: In a small sauté pan heat one tablespoon of olive oil over a low heat. Add the sliced onions in one even layer, after five minutes add 1/2 tablespoon of butter, stir and add a pinch of kosher salt.While rendering your bacon and cooking your mushrooms in the next steps, make sure to stir the onions every few minutes and remove once they are evenly browned. This should take around 30 minutes, remove from heat when finished and reserve.
2. Cook the bacon: While the onions are slowly cooking slice the bacon in small batonettes (1/8-inch crosswise strips) on your cutting board. Heat up a larger sauté pan on medium and when your pan is hot add the sliced bacon.Slowly sauté the bacon until slightly crispy and remove from the pan onto a paper towel-lined plate, reserve for later.
3. Cook mushrooms in rendered bacon fat: Julienne the shiitake mushrooms and then add them to the pan which now has the rendered bacon fat.Add a pinch of salt and fresh cracked pepper to the Shiitake mushrooms, don’t shake the pan but let the mushrooms brown evenly on one side.Once browned, flip the mushrooms delicately and remove from pan onto a smaller plate, reserve.
4. Brown the purple potatoes: Add 2 Tablespoons of olive oil in the pan and add the evenly sliced potatoes to the hot pan in a single layer; make sure not to crowd the pan. Add a pinch of red pepper flakes and a good pinch of salt to the potatoes.Don’t move the pan, this is very important so that the potatoes can evenly brown.After 3-5 minutes, when they are browned flip potatoes and brown the other side, turn down the heat to medium low to evenly cook the potatoes.
5. Add capers, onions, mushrooms, bacon: Once the potatoes are thoroughly cooked, add the capers and let crisp up for a minute. Then combine the caramelized onions, mushrooms, and bacon to the large sauté pan with the browned potatoes.Re-warm over low heat. When hot, turn the heat off and garnish with a sprinkle of fresh picked tarragon.

Grilled Pineapple and Avocado Salad

• 1 pineapple, peeled, cored, and sliced
• 1 tablespoon sugar
• 1/4 teaspoon ground red pepper
• Cooking spray
• 1 head Romaine lettuce
• 1 3/4 cups chopped seeded cucumber
• 1 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• 3 tablespoons fresh lemon juice
• 1 1/2 teaspoons salt
• 1 teaspoon extra virgin olive oil
• 1/4 teaspoon freshly ground black pepper
• 1 diced peeled avocado

1. Prepare grill.
2. Pat pineapple dry with paper towels. Combine sugar and red pepper in a small bowl; sprinkle pineapple evenly with sugar mixture. Place pineapple on grill rack coated with cooking spray; grill 4 minutes on each side or until golden. Cool completely; chop.
3. Place pineapple in a large bowl. Add lettuce and remaining ingredients; toss well. Serve.

Grilled Eggplant & Peach Caprese

• 2 tablespoons plain yogurt (whole-milk recommended)
• 2 tablespoons miso (white, yellow, or red)
• 2 tablespoons olive oil, plus more for brushing the grill grates
• Flaky sea salt and coarsely ground black pepper, to taste
• 1 eggplant, trimmed and cut into 1/2-inch thick rounds or slices
• Juice from 1 lime
• 1 pound firm-ripe peaches (about 2 or 3), pitted and sliced
• 8 ounces burrata or good quality, fresh mozzarella
• A big handful of basil (small leaves left whole, or large leaves roughly torn)
• A small handful of toasted slivered almonds (optional)
• Good extra-virgin olive oil, for finishing

1. In a small bowl, mix together the yogurt, miso, and olive oil until smooth. Taste for seasoning; add a pinch or two of salt, if needed. Rub all over the eggplant, cut sides and skin, until evenly and fully coated.
2. Heat the grill to medium-high and brush your grates clean, then brush with olive oil. (Eggplant has a tendency to stick, so don’t skip this step.)
3. Arrange the eggplant in a single, even layer, either directly over the grates or on a perforated grill tray (brushed with a little oil). Grill the eggplant on the first side until nicely charred (lift up a piece or two to check), then flip and continue grilling until nicely charred and tender. (Back down the heat if the eggplant is browning too fast.) To test if it’s fully cooked, stick a knife or fork into the thickest piece; there should be no resistance. Off the grill, taste a small piece for seasoning and balance. Season with flaky sea salt, coarsely ground black pepper, and lime juice, to taste.
4. Arrange the eggplant and peaches on a large serving platter, then add big, torn pieces of burrata. (I like to scatter them across a big platter, but you can plate this caprese any way you wish.) Top with basil and almonds (if using) and drizzle with extra-virgin olive oil. Add a little more flaky sea salt and black pepper, if desired. Serve slightly warm or at room temperature.