Following recipes provided by Lenny Russo, chef and owner of Heartland.

Heirloom Tomatoes with Fresh Mozzarella

Serves 6

18 heirloom tomato slices
18 fresh mozzarella slices
¾ c. basil-walnut pistou (recipe follows)
1 ½ tsp. sea salt
¾ tsp. Tellicherry black pepper, freshly ground

FOR PISTOU:

1 c. basil leaves
2 Tbsp. grapeseed oil
1 ½ Tbsp. walnuts, lightly toasted
1 garlic clove, whole
1 ¼ tsp. lemon juice, freshly squeezed
½ tsp. fine sea salt
¼ tsp. Tellicherry black pepper, freshly ground

In a food processor, grind all pistou ingredients into a fine paste. Set aside. Shingle the tomatoes and cheese slices alternately on a chilled 11-inch serving plate. Season with salt and pepper. Spoon pistou on top to finish. Serve immediately.

Freshwater Crayfish-Sweet Corn Salad

Serves 4–6

Don’t use a buttermilk substitute made by “souring” regular milk with vinegar. Stick with cultured buttermilk from the dairy case for this dish.

1 lb. crayfish tail meat, cooked
2 c. fresh sweet corn kernels, blanched
¼ c. green onions, coarsely chopped
5 Tbsp. grapeseed oil
2 Tbsp. lemon juice, freshly squeezed
1 tsp. fine sea salt
½ tsp. black pepper, freshly ground
1 tsp. fresh flat leaf parsley, chopped
1 tsp. fresh tarragon leaves, chopped

Combine all ingredients in a non-reactive mixing bowl. Toss well and serve.

Grilled Bison Tenderloin

Serves 4

FOR SALAD:

4 c. wheat berries, cooked al dente
¼ c. green onions, bias-sliced ⅛-inch
¼ c. dried cherries
1 tsp. fresh mint, minced
2 Tbsp. apple cider vinegar
2 Tbsp. grapeseed oil
1 Tbsp. walnut oil
2 tsp. fine sea salt
½ tsp. black pepper, freshly ground

FOR PISTOU:

1 c. toasted pumpkin seeds
1 garlic clove, whole
1 c. Italian parsley leaves
½ c. grapeseed oil
1 tsp. sea salt
½ tsp. black pepper
½ tsp. lemon juice, freshly squeezed

TO FINISH:

4 5 oz. bison tenderloin fillets
1 oz. fresh rosemary, chopped
2 Tbsp. grapeseed oil
2 tsp. fine sea salt
½ tsp. black pepper, freshly ground
1 c. wheat berry salad (recipe above)
1 Tbsp. pumpkin seed pistou (recipe above)

Brush meat on both sides with grapeseed oil, and season with salt, pepper, and rosemary. Set aside. Meanwhile, combine salad ingredients in a non-reactive mixing bowl. Set aside. In a food processor, finely chop pumpkin seeds, garlic, and parsley. Add salt and pepper. With the motor still running, add oil in a thin stream until well incorporated. Add lemon juice, and set aside. Grill bison over moderate heat for four minutes on each side until medium rare. Spoon salad onto four serving plates. Place bison on top of salad, and spoon pistou on top to finish. Serve immediately.

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Following recipe provided by Adiel Tel Oren, a.k.a. Dr. T, founder of Ecopolitan.

Tahini-Garlic Salad Dressing

Serves 8–10

1 c. organic sesame tahini
1 c. filtered water
⅓ c. organic extra virgin olive oil
2 Tbsp. fresh organic parsley (or 1 Tbsp. dried)
1 Tbsp. fresh organic basil (or ½ Tbsp. dried)
2 tsp. fresh organic oregano (or 1 tsp. dried)
1 ½ Tbsp. organic garlic, chopped
1 Tbsp. organic onion, chopped
¼ c. organic lemon juice, freshly squeezed
1 tsp. salt

Combine all ingredients in a blender. Add to any fresh salad, or omit ,most or all of the water to make a dip for fresh vegetables.

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Following recipe reprinted with permission from Foods of the Southwest India Nations (Ten Speed Press, 2002) by Lois Ellen Frank.

Sweet Watermelon Ice

Serves 4–6

3 c. fresh watermelon juice
3 Tbsp. sugar
2 Tbsp. lemon juice, freshly squeezed
1 lemon peel, for garnish

Pour the watermelon juice into a shallow glass baking dish. Add the sugar and lemon juice; stir well. Place the dish in the freezer and chill. Remove the pan every ½ hour and stir. The juice will form light, grainy ice crystals as it freezes. Repeat this process until the juice is fully frozen, about 4 hours, depending on the temperature of your freezer. Serve immediately, spooned into martini glasses. Garnish with a curl of lemon peel, if desired.

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Following recipe provided by Daniel Darvell, executive chef of Kitchen Window.

Ginger-Beef Lettuce Rolls

Serves 2–4

1 lb. high quality, grass-fed beef
1 tsp. sesame oil
1 tsp. rice vinegar
1 Tbsp. light soy sauce
4 scallions, cut into ¼-inch pieces
1 Tbsp. ginger, minced
8–12 butter lettuce leaves
8 sprigs cilantro
6–8 oz. daikon radish, julienned
2 carrots, julienned

Wash and dry lettuce. Place beef in the freezer for 10 minutes to firm up the texture. Or sear briefly, if desired. Dice into ¼-inch pieces. Add oil, vinegar, soy, scallions, and ginger to the beef. Mix until well combined. Check seasoning and adjust with salt and pepper if needed. Place a spoonful of the beef mixture on a lettuce leaf with a sprig of cilantro, and a pinch of carrots and daikon. Roll the lettuce around the beef and serve.