Directions

1. Heat 1 tbsp olive oil in a small frying pan over low. Add sliced onion and allow to caramelize while you prepare the rest of the recipe. This should take 12-15 minutes.
2. In a mixing bowl, combine the turkey, garlic, diced onion, cheddar cheese and a generous pinch of both salt and pepper. Use your hands to mix the ingredients thoroughly. Form mixture into 8 2" patties. Set on a clean plate. Be sure to wash your hands well after working with raw turkey.
3. Brush a grill pan or cast iron pan with the remaining tbsp of olive oil and heat to medium-high heat. Place patties in pan and cook until firm on the inside and nicely grilled on the outside, about 4-5 minutes on each side. Cut open one burger to test done-ness before serving.
4. To assemble burgers, place a miniature turkey burger on each bun's bottom half. Garnish each burger with caramelized onions and a couple of slices of avocado. Top with each bun's top half and secure with a toothpick if necessary.

Makes 8 sliders.

Directions

1. Preheat oven to 375 degrees F. Lightly grease an 8-inch pie pan or 4 4-inch ramekins. Set aside.
2. Combine milk and eggs in a mixing bowl and whisk lightly to combine. Add bread cubes and stir to ensure all are thoroughly soaked. Set aside.
3. Heat the olive oil in a frying pan over low heat. Add onions and cook slowly for 8-10 minutes. Increase to medium and add the mushrooms. Cook for another 2-3 minutes until mushrooms begin to shrink. Remove from heat.
4. Stir the onion-mushroom mixture into the soaking bread. Gently fold in the rosemary and Parmesan. Season with salt and pepper to taste.
5. Spoon the bread mixture into the prepared pan or ramekins. Sprinkle with a pinch of Parmesan and bake for 25-30 minutes, or until puddings set and the tops are golden-brown and crisp. Allow to cool 5 minutes before serving.

Directions

1. Cook capellini in boiling salted water until al dente, about 3 minutes. Drain and return to pot.
2. White capellini cooks, heat the olive oil and butter together over medium-low heat in a medium frying pan. Add garlic and cook for 1 minute, stirring frequently. Add shrimp, parsley, lemon juice and lemon zest. Cook, stirring occasionally, until the shrimp turn pink. Remove from heat.
3. Gently toss the cappelini with the shrimp-butter-oil mixture and salt and pepper to taste. Sprinkle with truffle cheese and give it another few gentle tosses.
4. Serve hot, on plates or in bowls, garnished with more parsley, lemon zest and truffle cheese.

Directions

1. Combine all ingredients in a food processor or blender. Serve garnished with more parsley and a drizzle of extra virgin olive oil.

Directions

1. Set broiler to high. Lightly grease a broiler pan and set aside.
2. Place steaks in a glass dish or bowl. Drizzle with olive oil on both sides and allow to rest for about 10 minutes.
3. Sprinkle steaks with salt and pepper on both sides. Place on broiler pan and place pan about 4 inches from the flame. Broil for 2-3 minutes on each side (more or less, depending on desired done-ness). Remove from oven and transfer to a cutting board to rest for 5 minutes before slicing on the diagonal. Reserve any pan juices.
4. While steak marinates and cooks, bring a medium pot of water to a boil over high heat. Add cauliflower and cover. Cook for 10-15 minutes, until very soft. Drain and return to pot. Mash with a potato masher, fork, or even an immersion blender until cauliflower resembles mashed potatoes. Add 2 tbsp olive oil and the Parmesan cheese and stir until combined. Season with salt and pepper to taste.
5. Heat 2 tsp olive oil in a medium frying pan over medium-high heat. Add garlic and mushrooms. Saute for 3-4 minutes or until mushrooms begin to brown and shrink and garlic is very fragrant. Drizzle balsamic vinegar over mushrooms and stir until absorbed.
6. To serve, place a mound of cauliflower mash on each plate. Top with the sliced steak. Strew the mushrooms over the steak slices. Drizzle any pan juices that may have escaped while you cut the steak. Sprinkle both plates with the chopped parsley.
7. Serve hot.