Heat the olive oil in a skillet over medium-high heat. Add the eggs along with a very small splash of water. Cover the skillet. Meanwhile, toast the bread using your preferred method.

Check the eggs after a minute or so, and nestle the sliced asparagus into the whites of the eggs when they are just starting to set. Cover the skillet again and cook until the whites are completely set and the yolks are still runny.

When the eggs are cooked to your liking, sprinkle a generous amount of sherry vinegar over the toasted bread. Top it with the egg and asparagus mixture—and don’t fret if some of the asparagus pieces fall off! Sprinkle with flaky salt and freshly ground black pepper, and serve.

Note:I used roughly one stalk of asparagus per toast, but you can adjust based on the size of the bread and the asparagus spears.

Roll out the pie crust on a lightly floured work surface. Use a round 2-1/2 to 3 inch round cutter to cut out circles. Set the dough circles aside on a non-stick baking tray. Re-roll the dough scraps to make additional circles.

In a medium sized bowl stir together softened cream cheese, herbs de Provence, and 1 cup grated white cheddar. Spread the cheese mixture on each pie round.

In a saucepan over medium heat, saute spinach with garlic, until garlic is softened and spinach is wilted. Remove from heat. Top each pie round with spinach mixture and a slice of tomato.

Bake at 375 F for 12 minutes or until toasted.

Remove the baking sheet from the oven and top with the remaining white cheddar cheese. Return to oven for 3-5 minutes or until cheese is melted!

Top with diced basil (for garnish).

2. Assemble pinwheels into logs by laying one tortilla on the preparation surface. Trim about 1” off the right and left sides of the tortilla to make flat sides. Spread 1⅓ ounces of the cream cheese mixture over the entire top surface of the tortilla.

3. Beginning ½” from the edge nearest to you, lay several of the the provolone cheese sticks end to end across the tortilla.

4. Beyond the provolone cheese lay 8 kalamata olive quarters end to end across the tortilla.

5. Next lay 3 slices of salami torn in half, across the tortilla.

6. Continue this process with each of the other ingredients, making sure that you leave about 1½“ at the top edge of the tortilla with nothing but cream cheese mixture.

7. Gently press down on all of the fillings to set them into the cream cheese and tightly roll up the tortilla beginning at the edge nearest you. The cream cheese without any fillings on top will serve to seal the finished log.

8. Repeat with the remaining tortillas and filling. As you complete each tortilla, roll each log tightly in a sheet of plastic wrap. Make sure that the plastic wrap is at least 4 inches wider than the log so you can tuck the ends over to seal completely. Chill the wrapped logs for 1½ hours to firm up.

Before serving, remove the plastic wrap and cut each log into 8 slices and arrange on a serving plate with the cut sides up to show the spiraling pinwheel.

Note regarding the garlic confit: Any commercially prepared garlic cloves packed in olive oil can be substituted.

My preferred deli doesn’t always have slabs of unsliced smoked provolone cheese. In that case, I buy the sliced versions; stack up the slices ½” high and cut my ½” x ½” sticks from that.

Mash/stir together egg yolks, mayonnaise, pickle juice, mustard and horseradish. Season with salt and pepper and stir. Break 2 slices of bacon into pieces and mix in. Taste mixture to see if any seasoning adjustment is needed.

Spoon yolk mixture into egg whites. Sprinkle with paprika and garnish with the remaining piece of bacon (broken into pieces).

This recipe tastes great with any flavor of Jello, so mix and match!

Arrange the puff pastry rectangles on the baking sheet, and lightly brush with beaten egg. Place each brie wedge on top of the puff pastry.

Bake for around 20 minutes (maybe 25), or until the cheese has melted all over the puff bites and onto the baking sheet, and they’ve risen a tad.

Drizzle with Nutella and seriously.

2. Heat 1 teaspoon of olive oil in a medium skillet over medium-high heat. Add garlic and mushrooms. Pull leaves off of the thyme sprigs and add those as well. Add salt and pepper to taste and saute 2 minutes or until mushrooms have begun to shrink.

3. Add wine and balsamic vinegar to the mushrooms and bring to a low simmer. Cook until liquid has almost entirely reduced, about 5 minutes. Any remaining liquid should be the consistency of a thick syrup. You can drizzle this syrup over the crostini for some added flavor! Mushrooms will be very dark in color. Remove from heat and set aside.

4. In a small bowl, combine goat cheese, ricotta, chopped parsley, and 1 teaspoon olive oil to make the cheese spread. Spread a thin layer of cheese spread onto each crostini, then top with mushrooms and chopped parsley. Serve immediately.

Soak the cedar plank in warm water for 1 to 2 hours, making sure that it stays submerged.

Combine 1/2 cup of the chili sauce and the hoisin sauce in a small bowl, whisk to combine and set aside.

Start your grill and prepare for direct cooking over medium heat (375-400ºF).

Remove the plank from the water and pat dry with paper towels. Place the fish on the plank, skin-side down, and brush the flesh side with a light coating of the chili sauce mixture. Note: If the fillet has a thin tapered belly edge, fold it under so that the fish is of uniform thickness.

Put the planks on the grill grate directly over the coals/flame, close the lid, and cook 15 minutes. Brush the salmon with another light coating of the chili sauce mixture, close the lid and continue cooking until the internal temperature of the fish is 145ºF (10-15 minutes).

Remove the plank to a sheet pan, brush the fish with another light coating of the glaze, set aside and let cool. Once cooled, carefully remove the fish from the plank (leaving the skin), wrap in plastic wrap and refrigerate. Note: You can prepare the salmon a day or two in advance.

Combine the remaining chili sauce and cream cheese in a small bowl and whisk to combine. Put the mixture into a gallon-size zip-top bag and seal while removing the excess air. Make an improvised (and disposable) piping bag by cutting off about 1/8″ of one lower corner of the bag (or insert a standard piping tip), set aside.

Peel the cucumbers and reserve the strips of peel from one. Cut the cucumbers on a diagonal into 1/4″ slices and arrange them on a large serving platter. Mince the reserved peels to use as a garnish.

Flake the salmon and put a small mound on each cucumber slice. Pipe a dollop of the cream cheese mixture on each, and garnish lightly with the minced cucumber peel.

Serve and enjoy!

2. Spear the tomato.

3. Spear a basil leaf.

4. Spear the olive through the hole.

5. Plate on a pretty dish. Keep refrigerated until serving.

Mix together chili sauce, zest and juice of lime, garlic powder and chipotle chili powder in a medium-sized bowl. Add shrimp into the bowl and toss them around to coat them in the chili sauce.

Put the bacon onto a microwave safe plate or platter. Pre-cook the bacon in the microwave for about 2 to 3 minutes.

Put your bacon and your bowl of shrimp on your work surface. Wrap a bacon half around each piece of shrimp and secure with a toothpick. Place the shrimp on a broiler pan with slotted drainage. Repeat until you have assembled all of the shrimp.

Put pan into the preheated oven and cook until bacon is crispy (approximately 8 to 10 minutes).

Serve and enjoy!