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Amaretti Combine all ingredients well. Spoon tablespoon rounds of the dough onto dehydrator sheets, pressing down slightly. Dehydrate 24 hours until mostly crisp on the outside. Allow to cool.

Assembly Divide the risotto among 4–6 plates. Spoon 1/4 cup mushrooms over the risotto on each serving plate. Crumble amaretti over mushrooms. Garnish with fresh sage, if desired. Serves 4–6

Red Pepper Almond Romesco Dumplings with Marinated Dandelion Greens, Frozen Basil “Butter,” and Green Olive–Preserved Lemon Relish

Spanish food has become so creative of late that there are literally no boundaries to its preparation, provided that the flavors are somewhat grounded in tradition. This preparation is an excellent example of remaining pure with a classical flavor combination while taking full liberty with technique and form. The essence of the dish is strictly Mediterranean.

Dumpling Wrappers

2 cups young coconut meat

Pinch salt

2 tablespoons red pepper juice

Romesco

8 red bell peppers

6 tomatoes

1/4 cup olive oil, divided

1 teaspoon salt, divided

Black pepper

2 large garlic cloves

1/3 cup almonds

2 teaspoons chili powder

Pinch cayenne

1 teaspoon paprika

2 tablespoons apple cider vinegar

1-1/2 cups finely chopped hazelnuts, soaked for 4 hours and dehydrated overnight

Dandelion Greens

2 cups trimmed dandelion greens

3 tablespoons olive oil

Salt and pepper to taste

2 tablespoons fresh lemon juice

Basil “Butter”

3 cups olive oil, frozen

1/2 cup chopped fresh basil

1-1/2 teaspoons salt

Relish

1/2 cup finely chopped preserved lemon

3 tablespoons lemon zest

1/2 cup fresh lemon juice

1/2 teaspoon black pepper

1/2 cup olive oil

1/4 cup raw agave

2/3 cups diced green olives

Dumpling Wrappers Blend all ingredients in a Vita-Mix and spread thin on Teflex sheets and dehydrate 2–3 hours, until firm but still pliable. Trim edges and cut into 9 squares.

Romesco Chop bell peppers and tomatoes; place in separate bowls and toss with half of the olive oil, half the salt, and pepper; spread on dehydrator screens and dehydrate 4–5 hours. In a food processor, place garlic, almonds, chili powder, cayenne, paprika, remaining salt, additional pepper, vinegar, and remaining olive oil, and pulse. Add bell peppers and tomatoes; process 15–20 seconds; place in a large bowl and stir in hazelnuts.

Dandelion Greens Toss all ingredients in a bowl and set aside to marinate 1 hour.

Basil “Butter” Blend all ingredients and run in an ice cream machine according to manufacturer’s instructions; freeze overnight.

Relish Blend 1/2 the preserved lemon, the lemon zest, lemon juice, black pepper, olive oil, and agave. Stir in remaining 1/4 cup chopped preserved lemon and diced olives.

Assembly Fill the dumpling wrappers with romesco and fold into beggars purses or in desired dumpling shape. Warm in dehydrator.

Pour a couple tablespoons of relish on plates and top with dumplings. Place marinated greens to the side and top them with a teaspoon of frozen basil butter. Serves 4–6

Revolution

“The greatest revolution of our generation is the discovery that human beings, by changing the inner attitudes of their minds, can change the outer aspects of their lives.”

—William James

Revolution is something that we, as chefs working with raw organic food, deal with on a daily basis. We are in the midst of one, whether we speak of it or not. A revolution is a turn, a rotation, a change of events that is hopefully (and often) leading to improved conditions. Fortunately, we are blessed with countless sources of superior organic products to prepare our meals with. On the other hand, the food supply chain is riddled with genetically modified ingredients that are shipped from afar, treated with massive amounts of pesticides, and bear little more than a passing resemblance to the fruit or vegetable that they are attempting to imitate. There is a large and growing diversity with how we eat. I see this as a positive sign in many ways, given that the factions