lamb

• 1 ½ tablespoons extra virgin olive oil
• 1 (1-1.5 lb) rack of lamb, cleaned and frenched
• 2 tablespoons Dijon or whole grain mustard
• ¼ cup panko breadcrumbs
• 2 tablespoons fresh tarragon, minced
• 1 ½ tablespoons unsalted butter, melted
• salt and pepper to taste

Rhubarb and Sour Cherry Gastrique

• 1 tablespoon unsalted butter, softened an divided
• 1 shallot, minced
• ¼ cup thinly sliced rhubarb
• 3 tablespoons freshly squeezed orange juice
• 3 tablespoons red wine vinegar
• ⅓ cup port wine
• 1 ½ tablespoon granulated sugar
• 2 ½ tablespoons chopped dried sour cherries
• 1 star anise
• 1 bay leaf
• ⅓ cup chicken stock

parsnip mash

• 2 medium parsnips, peeled and cut into chunks
• 1 small russet potato, peeled and cut into chunks
• 3 to 4 tablespoons heavy cream can replace with whole milk or 2% milk
• 2 tablespoons unsalted butter, softened
• 1 green onion, thinly sliced (optional)
• salt and pepper to taste

sautéed broccolini

• 1 pound broccolini, cut into 1 inch pieces and lightly blanched *dunked in boiling water,then transferred to an ice bath
• 2 garlic clove, minced
• 2 tablespoons extra virgin olive oil
• salt and pepper to taste