Prep Time: 10 mins 
Cook Time: 10 mins 
Servings: 4

Ingredients: 
Main Dish:

• 1 bunch asparagus 

• 1 tablespoon canola oil 

• 1 oz of parmesan cheese, shaved 

• salt & pepper to taste 

Vinaigrette:

• 1 teaspoons Dijon Mustard 

• 2 teaspoons white balsamic vinegar 

• 1 teaspoon honey 

• 4-5 tablespoon canola oil 

• 1 teaspoon fresh tarragon salt & pepper to taste 

• ½ teaspoon lemon zest

Pickled Red Onion

• ¼ cup water

• ¼ cup red wine vinegar 

• 1 tablespoon sugar 

• 1 teaspoon salt 

• 1 small red onion, sliced thinly

Cooking Process:

1. Combine water, red wine vinegar, sugar, and salt in a small pot and bring to a boil. Pour the hotpickling liquid over sliced onions and allow to cool.

2. In a small bowl, whisk together mustard, vinegar, and honey. While whisking, slowly drizzle in oil until emulsified. Stir in tarragon and lemon zest—season to taste.

3. Heat cast iron pan until hot. Add oil and place the asparagus in the pan and cook until slightly charred and cooked through. Remove from pan and chill—season to taste.

4. Plate the asparagus drizzled with dressing. Serve with pickled red onion and shaved parmesan cheese.

Prep Time: 25 mins 
Cook Time: 30 mins 
Servings: 8

Ingredients: 

• 3 pounds Yukon gold potatoes, skin-on, diced
• 1 cup homemade pickles, chopped
• 4 hard boiled eggs, chopped
• ½ cup carrots, peeled & grated
• 1 small red onion, finely chopped
• 1 cup mayonnaise
• 1 tablespoon grainy Dijon mustard
• 3 tablespoons pickle juice
• 2 tablespoons white vinegar
• 1 tablespoon granulated sugar
• ¼ cup fresh dill, finely chopped
• ¼ cup green onion, sliced
• salt & pepper, to taste
   

Cooking Process:

1. Boil your potatoes until they are tender and easily pierced by a fork—drain water and transfer potatoes into a large mixing bowl. Allow potatoes to cool completely.

2. Combine cooled potatoes with pickles, egg, carrot and red onion.

3. In a separate bowl, mix the remaining ingredients to create the dressing. 

4. Add dressing to your potatoes and mix well to combine. Refrigerate potato salad for at least 2 hours before serving.

5. Garnish with dill and sliced green onion. 

Prep Time: 15 mins 
Cook Time: 85 mins 
Servings: 4

Ingredients: 

Bovey Pepper Sauce

• 2 teaspoons smoked paprika
• 1 teaspoon cayenne pepper
• 3 cloves garlic
• ¼ cup + 2 tablespoons canola oil
• 5-6 bird's eye chilis, or similar
• 2 red bell pepper, cut in half, seeded
• 1 red onion, quartered
• 1 tablespoon lemon zest
• 1-ounce lemon juice
• 1-ounce apple cider vinegar
• salt and pepper to taste 

Chicken

• 1 cup, approximately pepper sauce
• 1 whole chicken, spatchcocked

Cooking Process:

1. Preheat oven to 300°F. Use a pair of heavy kitchen shears or a chef's knife and remove the backbone. Lay chicken flat, skin side up. 

2. Combine paprika, cayenne, garlic and two tablespoons oil in a mixing bowl, then toss with chilis, pepper and onion. Lay in a single layer on a parchment-lined baking sheet and bake for 30 minutes, ensuring the vegetables are caramelized and softened. Place roasted bell peppers into a container and cover with plastic wrap to steam for 10 minutes.

3. Remove peppers from container and with the back of a knife, peel off the skin.

4. Blend all roasted vegetables together with lemon zest, lemon juice, canola oil and apple cider vinegar. Season with salt and pepper to taste.

5. Preheat oven to 350°F. Brush both sides of the chicken with the pepper sauce.

6. Bake on a parchment-lined baking sheet for approximately 25 minutes. Baste with more Pepper Sauce, then continue baking for another 20 minutes or until cooked through to 165°F in the breast & 180°F in the leg. Serve with pepper sauce on the side.