Preheat the oven to 325°F.
Cut the stem end off of the bulb of garlic.
Place 1 teaspoon of olive oil in a small sauce pan with a lid.
Place the garlic in the pan cut side down.
Cover and place in the oven for 40 minutes. Remove and let cool.
Peel the garlic and place in a blender or mini-chopper with the remaining olive oil, parmesan and honey.
Blend until smooth.
Chill well before serving.
Preheat the oven to 325°F.
Place the acorn squash in the oven cut side up and roast for 50 minutes.
Remove from the oven and place on a plate cut side down. Let cool completely.
Scoop the squash out of the skin and place in a food processor.
Add the white beans, olive oil, basil, paprika, salt, pepper and cayenne pepper.
Process until smooth.
Serve thoroughly chilled.
Preheat the oven to 325F.
Spray a large skillet with spray oil and add the figs, cut side up.
Divide the goat cheese evenly between the 12 halves of the figs, stuffing the goat cheese in the small hole in the center of the fig.
Allow the figs and cheese to sit at room temperature until the goat cheese is soft enough to spread evenly over the top of the figs.
Grind the black pepper over the stuffed figs.
Cut the prosciutto into 16 squares (about 8 squares per slice) and place 1 square on top of each fig.
Place the figs in the oven and cook for 10 minutes. Serve immediately.
Place the mushrooms in small bowl. Boil the water and pour it over the mushrooms.
Let the mushrooms steep for about 20 minutes. Strain out the mushrooms and use the reconstituted mushrooms in another recipe. Set the mushroom stock aside.
Place the olive oil in a small saucepan over medium-high heat.
Add the onions and sauté, stirring very frequently, for about 10 minutes, or until the onions are translucent and wilted. Do not let the onions brown.
Add the mushroom stock to the onions, stir, and bring the onion mixture to a low simmer. Do not let the mixture boil.
Add the maple syrup, vinegar, and salt, stir, and simmer, covered, for 30 minutes. Stir occasionally.
Uncover and continue simmering for another 30 minutes, stirring occasionally.
Preheat the oven to 250°F.
Spread the olives on a sheet pan.
Place the pan in the oven.
Cook for three hours.
Remove from the oven and let stand on the counter until cool.
Place the dried olives in a blender or mini-chopper.
Pulse until the olives are the consistency of fine gravel.
Serve.
Place a large skillet in the oven and preheat the oven to 400F.
When the oven is hot, add the olive oil, swirl to coat the bottom of the pan, then add the mushrooms and shallots.
Return the pan to the oven and roast for about 25 minutes. Toss occasionally.
After 15 minutes, add the sage and mustard and toss well.
The mushrooms are done when well caramelized.
Remove from the oven and let cool for about 5 minutes.
Place the mushrooms and shallots in a food processor with the salt, pepper, and cream cheese.
Pulse the food processor gently until the mushrooms are the size of a small dice.
Chill.
Serve cold or reheat gently before serving.
Place the avocado, onion, tomato, cilantro, cumin, cayenne, salt and pepper in a bowl.
Using a fork, mash the guacamole until blended and the avocado is coarse chunks.
Chill for about an hour before serving.
Place a large skillet over medium high heat.
Add the onion and the thyme sprigs and cook slowly. Stir frequently. Adjust the heat so that the onions brown but do not burn.
After cooking for 5 minutes add the garlic. Stir frequently.
Cook for another 5 minutes and add the vegetable stock, lemon juice, Worcestershire sauce, salt, and pepper.
Cook for 5 to 10 minutes until the stock has evaporated.
Remove the pan from the heat and remove thyme sprig.
Let the onions cool for about 20 minutes.
Place half of the onions in a food processor and pulse until the mixture is slightly smooth.
Finely mince the white part of the green onion. Thinly cut the green tops crosswise.
Place the blended onions in a bowl with the remaining onions and the white part of the green onions.
Add the sour cream and yogurt to the bowl. Fold gently.
Add the green onion tops and fold gently.
Chill well before serving.
Place the water in a small pan over high heat. When the water is boiling, place the eggs (in the shell) gently in the pan and cook at a boil for three minutes. Turn off the heat and let the eggs stand in the hot water for 12 minutes.
Remove the eggs from the hot water and add to a bowl of ice water.
While the eggs are cooling, whisk together the avocado, olive oil, salt, and pepper.
After the eggs are cooled, peel them and pat dry with a paper towel.
Slice the eggs in half lengthwise and remove the yolks, placing them in the bowl with the avocado mixture.
Place the egg whites on a plate and place the plate in the refrigerator.
Using a fork, mash the egg yolks together with the avocado until smooth.
Scoop the egg yolk mixture evenly into the egg white halves.
Chill.
Sprinkle with paprika before serving.
Place a small skillet in the oven and preheat to 325°F.
When the oven is hot, add the olive oil, garlic, and onion to the pan. Stir and return to the oven.
Cook for 10 minutes and stir.
Cook for another 10 minutes and add the green onions, Cajun seasoning, cayenne, lemon juice, and white wine.
Stir, return to the oven, and cook for another 10 minutes
While the onion mixture is cooking, place the maple syrup, salt, and goat cheese in a blender or mini-chopper.
When the onions are cooked, add them to the blender or mini-chopper and puree until smooth.
Let cool slightly and add the sour cream.
Puree and let chill before serving.
