It is peak citrus season.  Brighten up a winter’s day with these sunny lemon bars made with a double dose of Villa Manodori Essenziale Lemon Infused Oil.  We use it in the cookie dough and in the topping for extra lemony flavor.  You can treat these as a blank slate. Dust them with powdered sugar, sprinkle with lemon zest, garnish each bar with a slice of dried lemon, a fresh berry or a dollop of whipped cream.

This makes a wonderful first course for two or an individual serving for one diner.  Chill your serving plate in advance of preparation.  A long sharp knife makes the slicing easy. You can briefly freeze the tuna to facilitate slicing.  You can pound the tuna between two sheets of plastic wrap to make it even thinner.  Use peppery microgreens like radish, arugula or watercress.

A simple and refined way to pep up scallops, using mango vinegar. The method is easily adaptable to other seafoods.

This is the peak season for Myer lemons. This is inspired by a dish served in Taormina with no green garnish or grated cheese. It is unusual and extra special. lt takes only minutes to prepare. Pass grated Parmigiano if you will. It makes a great first course before simply grilled fish.

Now is the short moment to capitalize on the abundance of fresh, sun ripe local berries.  Add any other berries that are available to you like currants or gooseberries.   The fruit vinegar balances out the sweetness of the maple.    The pepper brings out the spiciness of the berries.  Try the cardamom. It enhances the floral quality of the fruit. If you have basil that has bolted, you can sprinkle the flowers over the berries.

There are so many heirloom and new hybrid varieties of cherry and grape tomatoes on the market these days.  Use a mix of shapes and colors in this salad for visual appeal and flavor .  Same holds true for the wide range of basils.  Experiment with colors and textures. Add the basil just before you serve the salad as the acid in the vinegar and any residual heat will make it discolor.

When life gives you peaches, grill them! Make room on the rack for desserts this summer. Grilled peaches for a sweet parfait. Layers of Greek yogurt and honey, granola, and caramelized peaches will put the 'master' in grill master. 

Summer grilling calls for grilling more than just meats and vegetables. Charring pineapple creates a lovely caramelized texture because of the high sugar content. We pair with vanilla gelato and a drizzle of Cavalli Condimento Balsamico for a sweet and savory dessert for those perfect picnic days.

Boneless chicken thighs could receive the same treatment.

The chicken is best if you marinade at least an hour, but even better overnight.