Serving size: 6
Calories per serving: 325

Step 1: Cut each loaf into 3 equal pieces, and split each horizontally along one side, leaving the other side intact. Open the pieces so they lie flat.
Step 2: Stir the butter, mustard, and pepper together until smooth, and spread on both sides of the bread. Layer with the ham and avocado, and sprinkle with the sea salt.
Step 3: Wrap the sandwiches with parchment, and tie with a string to secure. Keep chilled and serve within 3 hours.

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Step 1: Season chicken pieces with salt, pepper, and paprika. Roll in flour.
Step 2: Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees. Place chicken pieces in hot oil. Cover, and fry until golden, turning once (15 to 20 minutes). Drain on paper towels.

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Yield: 6 drinks

Serving size: 6
Calories per serving: 217

Note: This recipe yields six servings, but it can easily be doubled.

Step 1: Bring rhubarb, sugar, and water to a boil. Remove from heat and stir in strawberries. Let steep and cool for 30 minutes
Step 2: Strain mixture through a fine sieve, discarding solids, and refrigerate to chill. Stir in lemon juice. Serve over ice.

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Serving size: 6
Calories per serving: 261

Step 1: Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, (about 11 minutes), drain and return to a pot.
Step 2: Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender (3 to 5 minutes).
Step 3: Heat olive oil in a small saucepan over medium heat; cook and stir garlic and red pepper flakes until garlic is fragrant (1 to 3 minutes). Add garlic mixture and broccoli to linguine; gently toss to coat. Add Romano cheese, parsley, black pepper, and salt; toss to combine.

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Serving size: 7
Calories per serving: 176

Step 1: Whisk the sugar and 2 teaspoons salt with the vinegar in a large bowl until dissolved.
Step 2: Add the celery seeds, mustard seeds, 1/2 teaspoon pepper, the bell peppers, celery, scallions and cabbage, and toss to combine.
Step 3: Refrigerate at least 1 hour to allow the flavors to develop
Step 4: Add the mustard and mayonnaise to the slaw and toss to coat.
Step 5: Refrigerate until ready to serve.

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Yield: 2 1/2 dozen tarts

Serving size: 15
Calories per serving: 141

Step 1: Preheat oven to 350 degrees. In a medium bowl, stir together the flour and salt. Cut in the butter with a pastry cutter or fork until only small lumps remain.
Step 2: Sprinkle the water and 1 teaspoon vanilla over the mixture and mix well using a fork. Set aside.
Step 3: In a small bowl, mix together 1/4 cup butter, egg yolk, and sugar until smooth.
Step 4: Beat in 1 teaspoon vanilla, cocoa and coconut until smooth. Set aside.
Step 5: Use 1/2 of the dough at a time. On a cloth-covered board, dusted generously with sugar, roll dough out to 1/16 inch thick.
Step 6: Cut the dough into 2 1/2 inch squares. Spread 1 teaspoon of filling onto each square, bring the corners to the center, and press lightly to seal.
Step 7: Place the squares onto an ungreased cookie sheet, about 2 inches apart. Bake for 15-20 minutes, or until edges are golden.
Step 8: Cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.

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Yield: 6 pies

Serving size: 6
Calories per serving: 382

Step 1: Preheat the oven to 350 degrees. In a large bowl combine 2 1/4 cups flour, baking powder and 1 teaspoon salt. Using a pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse sand. Add 1 egg yolk, 1/2 cup chilled water, and 1/2 teaspoon vanilla, mix until just combined. (If dough is dry or crumbly and doesn’t stay together, add up to 3 tablespoons more chilled water.) Transfer dough to a lightly floured surface and knead 2 to 3 times, just until dough comes together. Return dough to bowl, cover with plastic wrap, and refrigerate until chilled, about 15 minutes.
Step 2: Meanwhile making filing: In a medium bowl, combine strawberries, confectioners’ sugar and jam, plus remaining flour, vanilla, and salt. Set aside.
Step 3: In a small bowl, beat remaining yolk and 1 tablespoon water for egg wash; set aside. On a lightly floured surface, roll out dough to 1/2 inch thickness. Using a 3 inch round cookie cutter cut dough into 6 rounds.
Step 4: Roll 1 round into a 6 inch circle. Spoon a heaping 2 tablespoons filling onto half of circle, leaving 1/2 inch border. Brush the edges with egg wash, and then fold dough over filling. Using a fork, crimp the edges to seal hand pie. Transfer to a parchment-lined baking pan. Repeat with remaining dough rounds and filling.
Step 5: Using a toothpick, poke a few holes in the top of each pie. Brush with remaining egg wash and sprinkle each pie with 1/2 teaspoon sanding sugar. Bake until golden brown, 30 to 35 minutes. Transfer to a wire rack to cool.

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