Directions

1. Toss spinach with olive oil, balsamic, salt and pepper until well-coated. Arrange on plates or one big platter.
2. Top spinach with halved figs, cubed cheddar, sliced onion and more pepper if desired.

Directions

1. Heat 1/2 cup heavy cream and the milk together with the mint in a pot over medium-high heat, just until steaming. Turn off heat, cover pot and let steep for 25-30 minutes, or until very fragrant. Strain mint leaves and discard.
2. Whisk the egg yolks together in a mixing bowl. Very slowly add the warm mint-cream-milk mixture, Stir in sugar and return to pot. Heat pot over medium heat and whisk constantly until a thick custard forms, about 8 minutes.
3. Carefully stir in remaining cream and transfer to a cool bowl. Let mixture cool for 10 minutes.
4. Churn in an ice cream maker according to manufacturer's directions. When ice cream is finished churning, gently stir in the crushed cookies, making sure they are mixed throughout.
5. Eat immediately or freeze until hard enough to scoop.

Makes about 2 cups ice cream.

Directions

1. Chop the tuna very finely using a sharp knife and transfer to a mixing bowl. Stir in cilantro, onions, mayonnaise, lemon juice, wasabi paste, salt and pepper. Stir well to combine and immediately refrigerate.
2. Heat about 1 inch of oil in a frying pan over medium-high heat. Once oil is hot, cook won ton triangles a few at a time, turning gently using tongs, until golden-brown. Remove from oil and drain on paper towels.
3. To assemble plate, arrange won ton crisps in a circle. Scoop the tartare into the center of the crisps. Top tartare with diced avocado and 1 or 2 lemon slices. Dot each crisp with a dab of hoisin sauce. Serve immediately.

Directions

1. Preheat oven to 400 degrees F.
2. Place chicken in a baking dish (a pie plate is fine). Rub chicken all over with olive oil. Tuck leek slices between the flesh and the skin of the chicken. Sprinkle any remaining leeks over the top of the chicken.
3. Slice the lemon in half, setting one of the halves aside. Slice the other half into thin rings.
4. Squeeze the reserved lemon half over the chicken.
5. Sprinkle salt and pepper liberally over the chicken.
6. Top the chicken legs with the sliced lemons and cover the baking dish tightly with aluminum foil.
7. Bake for 25-30 minutes, or until the chicken is fully-cooked.
8. If desired, place chicken under the broiler (turned to high) for 1-2 minutes to brown the skin and the lemons.
9. Serve immediately.

Directions

1. Puree all ingredients together in a blender or food processor. Chill until needed or serve immediately in glasses or bowls.