Shrimp with goat cheese, basil and prosciutto:
1. Put some goat cheese in the cavity of each shrimp. Wrap each with a basil leaf to hold the goat cheese in place, making sure that the leaf slightly overlaps the end of the shrimp. Wrap the entire shrimp with a piece of prosciutto.

2. Heat 1 teaspoon of the oil in a heavy-bottomed nonstick pan. Add the shrimp with the prosciutto's seam facing down, and cook, turning, until the prosciutto is fused around the shrimp and crispy all over, 3 to 4 minutes. 

3. Transfer to paper towels to drain. Repeat, adding more oil as necessary.

Marinated shaved fennel:
1. Cut fennel bulbs in half lengthwise. Slice very thin on a Japanese mandolin.

2. Assemble marinade in a bowl, whisk to combine.

3. Add fennel to the bowl and mix well with marinade.

Bacon-wrapped pork tenderloin:
1. Using a thin-bladed knife, remove the silver skin from the one side of the tenderloin where it appears.

2. Remove about ½ inch off the tapered end of each tenderloin to make a perfect cylinder.  Season with salt, pepper, a light sprinkling of ground coriander, and a pinch of garlic powder.

3. Lay the bacon strips in an overlapping line on a sheet of parchment paper.

4. Place 1 piece of tenderloin across the short ends of the bacon (perpendicular to the strips) and roll to cover with the bacon.

5. Repeat with the other tenderloin segments. The bacon-wrapped tenderloins can be wrapped in plastic and stored in the refrigerator for up to 2 days. When ready to proceed, allow them to warm to room temperature.

6. Preheat oven to 425°.

7. Place the tenderloin, seam side down, in a cold nonstick pan and set over medium-high heat.

8. As the temperature in the pan increases, brown the tenderloin well on the first side for 2-3 minutes or just until the seam holds.

9. Turn and cook on all sides, about 2 minutes per side.

10. Transfer the pan to the preheated oven and cook for 8-10 minutes, turning the pieces after 5 minutes to ensure even cooking.

White bean salad:
1. In a large bowl soak beans in cold water to cover by 2 inches at least 6 hours and up to 1 day.

2. Drain beans.

3. In a 4-quart saucepan cover beans with cold water by 2 inches and simmer until tender, 1 to 1 and ¼ hours.

4. After about 45 minutes of cooking, season beans with salt.

5. Drain beans in a colander and transfer to a bowl.

6. Combine and mix ingredients for lemon vinaigrette. Gently stir vinaigrette into warm beans.  Beans may be prepared up to this point 1 day ahead and cooled, uncovered, before being chilled, covered.

7. Thinly slice celery and scallions. Chop parsley, chives and tarragon, and mince garlic.  Combine with beans.

8. Mix and add fresh lemon juice, salt, and pepper to taste.

Wild arugula:
1.  Season clean arugula with salt and pepper.
2.  Dress lightly with olive oil, toss, and serve

Cod wrapped in serrano ham:
1.  Season cod filets with salt and pepper on both sides.
2.  Wrap each filet with one piece of serrano ham.
3.  Add the olive oil to a large Teflon pan and heat over medium heat.
4.  Place filets seam side down in the pan to seal the ham.
5.  Sear filets for 3-4 minutes on each side, until ham is golden and crispy.
6.  Transfer pan to a 350º oven and cook for 3-4 minutes longer until fish is opaque and firm to the touch.

Sauteed spinach:
1. Wash the spinach and shake off the excess water.
2. Warm the oil in a sauté pan over medium-high heat and add the garlic.
3. When the garlic begins to sizzle, add the spinach to the pan and cook, stirring continuously, until it softens and steams. Season with salt and pepper.
4. Once it is completely cooked down, about 1 minute, transfer to a cookie sheet and allow to cool.

Lemon caper butter sauce:
1. Reduce wine by half (to 2 tablespoons).
2. Whisk in butter cubes until evenly mixed.
3. Finish with lemon, scallions, capers, and parsley. Salt and pepper to taste.