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Toasted Garlic Breadcrumbs

1 small loaf day-old rustic bread, crust removed

1 tablespoon extra virgin olive oil

6 cloves garlic, diced

1 teaspoon diced parsley

To make the Toasted Garlic Breadcrumbs: Cut the bread into small cubes. In a bowl, toss the bread with oil and garlic until well coated. Transfer bread to a pan and cook over medium heat, tossing until all sides of the cubes are evenly toasted. Place crunchy cubes in a food processor and pulse into crumbs. Toss in parsley and pulse.

Elephant Garlic Chips and Fried Basil Leaves

2 cups oil for frying (canola is option)

4 elephant garlic cloves, or more, sliced

1 bunch fresh basil, washed, dried, and leaves removed

Salt to taste

To make the Elephant Garlic Chips and Fried Basil Leaves: Heat oil until almost smoking point, at least 350 degrees F. Carefully avoid splatters while adding garlic until golden brown, less than a minute. Remove with slotted spoon and drain on paper towels. Salt to taste. In same oil, drop handfuls of basil leaves into the oil to crisp in seconds. With a slotted spoon lift onto paper towels and serve while crisp.

Garnish

Black olives, pitted and cut into quarters, 3 to 4 whole olives per serving

How to Plate: Create a wide strip of Basil Pesto on one side of the plate. Place Pappardelle in a strip alongside the pesto and sprinkle with olives and Elephant Garlic Chips. Position Heirloom Salad in a strip alongside the pasta. Sprinkle with Toasted Garlic Breadcrumbs and top with a few Fried Basil Leaves.

Pastrami Tofu with Pumpernickel Farro and Whole Grain Mustard

Serves 4

Pastrami Tofu

2/3 cup crushed juniper

1/2 cup black peppercorns, crushed

4 cups water

1 cup light brown sugar

1 cup salt

3 tablespoons black pepper

6 teaspoons dried thyme

9 bay leaves

3 tablespoons coriander

2 teaspoons ground cloves

12 cloves garlic

6 teaspoons juniper

4 (6-ounce) blocks extra-firm tofu

To make the Pastrami Tofu: Combine the juniper and crushed peppercorns, set aside. Add all remaining ingredients except tofu into a saucepot and bring to a boil. Remove from heat and chill liquid. Submerge tofu in brine for 2 hours. Remove, pat dry and coat with the juniper and peppercorn mixture. Place on a tray and broil for 3 to 4 minutes, or until golden brown.

Farro

1 cup farro

2 cups water

2 tablespoons cocoa powder

2 shots espresso

3 teaspoons caraway, toasted and then ground, divided

2 teaspoons blended oil (90% vegetable oil/10% olive oil)

To make the Farro: In a saucepan, combine farro, water, cocoa powder, espresso, and 1 teaspoon caraway. Cook for 20 minutes, or until tender, and then strain and cool. In a hot sauté pan, add oil and fry the farro mixture until crispy. Season with remaining caraway.

Fried Pickle Chips

2 whole sour pickles, sliced in half lengthwise

1 tablespoon all-purpose flour

1 teaspoon cayenne pepper

Oil for frying

To make the Fried Pickle Chips: Dredge pickles in flour and pepper. Deep-fry in oil for 4 minutes at 350 degrees F, or until crispy; reserve.

Whole Grain Mustard Vinaigrette

1 tablespoon whole grain mustard

4 teaspoons water

1 teaspoon red wine vinegar

1 teaspoon soy sauce

To make the Whole Grain Mustard Vinaigrette: In a small bowl, whisk ingredients together. Combine with the Farro.

Beet Juice

6 medium-size beets

To make the Beet Juice: Peel and juice beets using a vegetable juicer. In a saucepan, reduce liquid until it is a syrupy consistency; reserve.

Garnish

2 dill pickles for plating, cut in half lengthwise

8 sprigs chives, cut into 2-inch pieces

How to Plate: Using a spoon or brush, paint a thick line of Beet Juice across two sides of the plate, making an L-shape. Slice Pastrami Tofu into 4 thick slices and arrange on the Beet Juice, sprinkling with any extra juniper and peppercorn mixture. Place half dill pickle on an angle to one corner of the plate. Place a dollop of the Whole Grain Mustard Vinaigrette and Farro mixture on top of the pickle. Add Fried Pickle