Directions

1. Combine crab, onion, parsley, bread crumbs, 2 tbsp mayonnaise, egg, salt and pepper in a mixing bowl. Gently combine until ingredients come together. If mixture is too wet, add a little more breadcrumbs. Likewise, if it is too dry, add slightly more mayonnaise.
2. Use wet hands to form mixture into 8-10 3" patties. Set on a clean plate.
3. Pour about 1/8" of olive oil into a large frying pan and heat over medium-high heat. Cook crab cakes, a few at a time for 2-3 minutes or until golden-brown and crispy. Use a spatula to carefully flip the cakes and cook until brown and crispy on the other side. Drain on paper towels. Repeat until all crab cakes are cooked.
4. To make the lemon-caper mayonnaise, whisk together the remaining mayonnaise, lemon juice, capers and garlic. Add a pinch of pepper if desired. Serve alongside crab cakes for dipping.

Makes 8-10 crab cakes.

Directions

1. Preheat oven to 375 degrees F.
2. Combine soy sauce, brown sugar, garlic, ginger, blood orange zest and juice and chili sauce in a large bowl. Whisk until well-incorporated. Place salmon, flesh-side down in the marinade, gently pressing salmon down to ensure that all of it is exposed to the marinade. Allow to marinate like this in the refrigerator for 10 minutes.
3. Once salmon has marinated, place fillets, skin-side down in a glass baking dish. top each fillet with 1-2 slices of blood orange and bake for 10-12 minutes, or until fish is cooked to desired done-ness.
4. Serve garnished with flat-leaf parsley.

Directions

1. Preheat oven to 450 degrees F. Lightly flour a pizza pan or cookie sheet. Set aside.
2. Lightly flour a clean, dry surface. Use a rolling pin or your hands to stretch the dough into a 10" circle. Transfer to prepared pan.
3. Spread the fig jam over the surface of the dough, leaving a 1" border around the outside of the circle. Sprinkle with the cheese and top with the prosciutto slices and black pepper.
4. Bake for 12-15 minutes or until crust is nicely browned and cheese is bubbly.
5. Cut into thin slices and serve.

Directions

1. Preheat oven to 400 degrees F. Lightly grease 2 12-cup muffin tins or a broiler pan.
2. Use your hands to mix turkey, onion, garlic, parsley, fig jam, Parmesan, bread crumbs, salt and pepper together in a mixing bowl until completely combined. Wet your hands and form the turkey mixture into about 24 balls. Place the balls into the prepared muffin cups or onto the broiler pan and bake for 13-16 minutes, or until fully-cooked and juicy. Allow to cool 5 minutes.
3. Dress the arugula with the olive oil and balsamic vinegar. Toss well.
4. Serve the meatballs warm, over a bed of arugula, garnished with Parmesan, either on individual plates or on a large platter with toothpicks.

Makes 24 meatballs.

Directions

1. Combine all ingredients in a saucepan. Add 1/2 cup water.
2. Cook covered, over low heat for 20-25 minutes, until all liquid is absorbed and figs are very soft.
3. Puree using a blender, food processor or immersion blender.
4. Allow to cool before serving.

Makes about 1 1/2 cups jam.