I managed to make everything myself again! It's a good feeling :p
Salad (Arugula/Pears): Arugula, Honeydew, and Pear Salad with Mascarpone and Toasted Walnuts
http://i45.tinypic.com/2howikg.jpg 1 - Heat 6 tbsp oil in skillet, add 3/4 cup walnuts for two minutes then drain them on paper towels
2 - Save oil in heatproof cup
3 - Stir half of walnuts into mascarpone
4 - Add saved oil in a steady stream to 1 1/2 tbsp fresh lemon juice, whisking, then add 1/2 tsp each salt and pepper
5 - Half, core, and slice pear and arrange on plate with balled honeydew and drizzle lemon juice on top
6 - Toss arugula with oil-lemon dressing to coat and plate with pear and melon, dollop mascarpone and top with any remaining walnuts
Appetizer (Pineapple/Sweet Potatoes): Hawaiian Pineapple-Glazed Sweet Potatoes
http://i47.tinypic.com/24ymhpv.jpg 1 - Boil sweet potatoes in skin until tender (25-30 minutes for me)
2 - Put pineapple chunks into food processor and turn into pulp
3 - Let potatoes cool, then slice them
4 - Melt 2 tbsp butter and pineapple pulp in a skillet
5 - Add sliced potatoes and cook and coat gently to glaze
Entree (Lamb Chop/Black Olives): Seasoned Lamb Chop with Red Wine Sauce on a bed of Cooked Kalamata Olive and Arugula Salad
http://i46.tinypic.com/1giz60.jpg 1 - Heat saute pan over medium high with 2 tbsp oil in it
2 - Once the pan just begins to smoke, insert lamb (seasoned beforehand however you like, I had some garlic salt, pepper, and just a touch cumin on mine) and cook 3 minutes on each side or until golden brown.
3 - Add 3 tbsp butter, 1 clove crushed garlic, and 2 sprigs of time, when butter starts to brown/foam, start to spoon and pour it over the lamb to baste for about 2 more minutes, or until medium-rare
4 - Remove meat from heat and let rest on cutting board
5 - Discard oil from pan, but reserve crushed garlic and thyme, throw in fennel seeds and toast lightly
6 - Deglaze pan with red wine and allow to reduce by about half, then add veal stock and season with salt and pepper to taste. Strain sauce through a fine mesh strainer.
7 - Return sauce to pan and allow to reduce further
8 - On a new, non-stick (very important that it's non-stick) saute pan, sweat 1 chopped shallot and 1 clove chopped garlic over medium heat.
9 - Once shallot and garlic are about translucent, add chopped artichoke and julienned fennel bulb with some salt and pepper, cook until fennel is tender.
10 - Add sherry vinegar to greens and cook for about 2 more minutes, then throw in Kalamata olives for only a few seconds and then arugula at the last second, turn off heat.
11 - Plate cooked salad, then lamb, and drizzle with reduced sauce.
Desert (Plum/Almond): Plum Applesauce with Crushed Toasted Almonds
http://i45.tinypic.com/35kmp9e.jpg 1 - Cook quartered and pitted plums and cored and sliced apples in water and sugar, covered, for 1 1/4 hours
2 - Meanwhile, toast almonds, then put them into a food processor to properly chop them
3 - Push cook fruit through sieve, discard peels if necessary
4 - Pour into bowl and top with crushed almonds
