• In a medium pot boil water for potatoes. Peel potatoes and cut into cubes. Boil for 15 to 20 minutes or until soft enough to be mashed with a spoon.
• Cut leeks in half lengthwise, rinse under running water and cut off top half (where white part ends). 
• Finely dice red onions, garlic and leeks.
• Season fish with a pinch of salt and pepper and heat pan. Add 2 tablespoons of olive oil to pan and cook fish for 3 minutes on medium heat, flip and cook for 2 more minutes.
• Remove fish from pan and let it rest, add red onions, garlic and leeks to pan and cook on medium heat for an additional 5 minutes.
• In a bowl, mix boiled potatoes, fish, eggs and vegetable mix. Add half a cup of finely diced parsley, half a cup of finely diced dill, a teaspoon of paprika, a teaspoon of salt and a teaspoon of pepper. 
• Mix all ingredients together using electric hand blender or food processor. Form into 50g patties using hands and dip into breadcrumbs.
• Cook the oven at 350°F on baking sheet for 15 minutes or until golden.
• While the fish cakes are in the oven, prepare tartar sauce. Finely dice 2 tablespoons of pickles and 2 tablespoons of capers. Mix with 2 cups of mayonnaise, juice from one lemon, 1 tablespoon of fresh dill and 1 tablespoon of fresh parsley.
• Serve warm or cold with sauce on side as an appetizer, hors d’oeuvres or side dish.

• Shave fennel bulbs using the thinkkitchen Supra Mandoline. Shave Asparagus using a peeler.
• Wash and tear endive heads into individual leaves.
• Supreme grapefruit using sharp medium size knife, make sure there are no more seeds left.
• Mix all ingredients in a salad bowl.
• For the vinaigrette, mix with a whisk or an emulsion blender:
• 2 tablespoons of olive oil
• 2 tablespoons of grapefruit juice (juice from half of a grapefruit)
• 2 tablespoons of fresh lemon juice (juice from a whole lemon)
• A pinch of salt
• A pinch of pepper
• Serve cold with vinaigrette folded in or on the side. Add walnuts and/or fresh mozzarella if desired. Can be served as a cold appetizer or side.

• Boil water in a medium saucepan, blanch peas for 1 to 3 minutes or until cooked through but still crispy. Shock in ice bath or rinse through cold water in order to cool down.
• Pick mint leaves off stem. Chiffonade mint leaves.
• Purée preserved lemon using our thinkkitchen Nora Electric food processor, or our thinkkitchen Pro Stick hand blender. Add a teaspoon of olive oil and a teaspoon of apple cider vinegar and mix for an additional 30 seconds
  
• In a small frying pan, melt 2 tablespoons of butter on low heat, add preserved lemon purée once butter is melted and leave on heat for an additional 30 seconds.
• Add peas and mint.
• Add a pinch of salt and a pinch of freshly cracked black pepper.
• Serve warm in a bowl or in individual portions as an appetizer or side dish topped off with pea shoots for presentation.

• Heat 1 tbsp olive oil in a small frying pan over high heat. Sauté the lima beans 5 minutes or until softened. Pour hot beans with oil into a large mason jar or container.
• Add chopped herbs, garlic, chili and vinegar to the beans. Using your favourite hand blender, pulse the ingredients until a paste forms. You will need a powerful blender and the thinkkitchen Pro-stick Hand Blender will do just the trick! Season to taste.
  
• While blending, slowly drizzle in remaining olive oil until the sauce is emulsified and thick. Marinate the racks of lamb 24 hours in half of the chimichurri marinade, refrigerated.
  
• Before cooking, let the lamb come to room temperature about 20-30 minutes.
• Preheat oven to 350°F. Prepare a roasting pan with a wire rack. For a practically perfect roasting pan, I suggest the Remy Olivier Stainless Steel Roasting Pan.
• Season the lamb liberally with salt and pepper. Lay the racks of lamb bone side down on the rack and coat with marinade.
  
• Roast the lamb in the upper third of the oven for 20-25 minutes for a medium-rare roast.
  
• Transfer the racks to a carving board; stand them upright and let rest for 10 minutes. Using a very sharp knife, like the Kiyosu Utility Knife, carve the racks between the rib bones.
  
• Spoon remaining sauce onto the Rectangular Serving Platter; lay the racks of lamb over the sauce. Serve immediately.
  

Glazed Carrots

• Preheat oven to 450°F.
• Cut the carrots in half lengthwise and toss with olive oil, salt and pepper.
• Place in a roasting pan and roast 30 minutes, turning once halfway through.
  
• Toss carrots with vinegar and honey, roast another 20 minutes.
• Place the carrots on to the Pearl Sea Platter to serve!

Roasted Potatoes

• Preheat oven 450°F. Line a baking sheet, like the thinkkitchen Non-stick Square Pan, with parchment paper.
• Cover potatoes with water in a large pot, the Arezzo Sauce Pan is a good option. Add a big pinch of salt and baking soda, bring to a boil. Boil potatoes about 10 minutes. Drain with a colander and let sit 10 minutes to let excess humidity evaporate.
• Stir thyme, garlic, salt & pepper into the goose fat. Carefully toss the fat with the potatoes.
• Lay the potatoes in one even layer on baking sheet. Roast for 1 hour, turning the potatoes every 20 minutes until crispy and golden brown all over. 
• Season with salt & pepper before serving and placing them on the platter with the carrots.