Recipes with Shocked
- Santa Barbara Spot Prawns in Pernod
- Burrata, Japanese Tomatoes, Panzanella, Wild Arugula
- Napa Cabbage Lobster Rolls with Mint Mayonnaise and Carrot Ginger Sauce
- Roasted Cornish Hen with Panzanaella Dressing and Sauteed Broccolini
- Sweet Pea Springtime Mimosa
- Roasted Young Rabbit with Gnocchi and Fricasse of Spring Vegetables, Spinach Puree, and Morel Foam
- Grilled Maine Lobster Tails Smothered in Curry Mango Butter with Green Papaya Salad
- Sea Shells Salad
- Stuffed Leg of Lamb, Middle Eastern Style
- Wild Mushroom Custard with Asparagus-Truffle Sauce
- Grilled Tea Spiced NY Strip Steak with Garlic Broccoli
- Asian Coq au Vin
- Grilled Lamb Chops with a Butternut Squash Ring, Couscous, Asparagus
- Fried Chicken Sandwich with Sriracha Aioli and Asian Slaw
- Jasmine Rice Salad with Snap Peas
- Green Bean and Mint Salad
- Green Mustard Emulsion
- Seared Muscovy Duck Breast with Black Pepper-Sweet Mustard Sauce and Soft Mascarpone Polenta with Asparagus and Leeks
- Seared Scallops with Sweet Potato 'Risotto' and Chanterelles Truffle-Haricot Verts Salad
- Cured Duck Salad
- Roasted Rack of Silverton Lamb 'en Crepinette' with Oregon Hazelnuts, Morels and Wild Nettles with Organic Wheat Berry Pilaf
- Mom's Surf and Turf
- Bob McGee's Herb Oil
- Batali Sandwich