Smoked Salmon Crepes:

Prep Time: 25 minutes
Cook Time: 10 minutes
Yield: 8-10 crépes
Difficulty: Easy

Ingredients:

For crépes:
1 cup whole milk
½ cup all purpose flour
1 T. sugar
1 egg
1 yolk
1 T. butter, melted
2 T. chives, finely chopped
olive oil cooking spray for cooking crépes

For filling:
½ cup créme fraîche
juice of one lemon
1 T. chives, finely sliced
8 1-oz smoked salmon slices
pickled red onion (see recipe below)

Preparation:
Blend milk, flour, sugar, eggs and butter in a blender until smooth. Add chives and pulse 1 or 2 times to combine.
Lightly spray a 10-inch nonstick skillet with cooking spray. Holding skillet off heat, pour in 1/4 cup batter, immediately tilting and rotating skillet to coat bottom. Return skillet to heat and cook until crêpe is just set and pale golden around edges, 10 to 15 seconds. Loosen edge of crêpe with a spatula, then flip crêpe over carefully with your fingertips. Cook until underside is set, about 20 seconds more. Transfer crêpe to a plate. Repeat in the same manner, spraying skillet with olive oil before starting each crépe.
Stir together créme fraîche, chives and lemon juice in a small bowl.
Put 1 crêpe on a work surface and spread 1-2 Tbsp. of the créme fraîche mixture. Arrange 1-2 slices of smoked salmon over bottom half of crêpe, then scatter pickled red onion over salmon. Beginning at the bottom, tightly roll up crêpe, then cut roll crosswise into 4-6 pieces, trimming ends if desired.
Pickled Red Onion (use only enough for a thin layer in each crépe)

Ingredients:
1 medium red onion
1 cup white wine vinegar
½ cup sugar

Preparation:
Slice red onion into thin strips. Place in a medium sized, sealable container (mason jar). Add sugar and vinegar. Seal and shake vigorously. Allow to sit overnight before using. These will keep for several weeks.

Grilled Focaccia Crostini with Fava Bean Salad and Ricotta:

Prep Time: 20 minutes
Cook Time: 5 minutes
Yield: Approx. 20 crostinis
Difficulty: Easy

Ingredients:
1 cup Fava Beans, picked
¼ cup red onion, minced
1 T. garlic minced
1 T. Extra Virgin Olive Oil
1 tsp. fresh oregano, chopped
1 tsp. fresh parsley, chopped
1 lemon, zested
½ lemon, juiced
1 T. coarse ground black pepper
1 T. coarse sea salt
1 cup ricotta cheese
1 loaf focaccia bread, cut into 1 ½ inch thin squares
3 T. Olive Oil

Preparation:
Preheat grill.
In a large sauce pan of boiling salted water, blanch fava beans for 2 minutes. Remove from water and shock in an ice bath. Peel fava beans and add to a large bowl. To the fava beans, add red onion, garlic, oil, oregano, parsley, lemon juice and zest. Mix well. Season with salt and pepper.
Brush foccacia squares with oil. Grill on each side for 1-2 minutes until well marked. Remove from grill. Spread ricotta cheese on each square and top with fava bean salad and serve.
Wild Mushroom and Gruyere Tarts
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 24 mini tarts
Difficulty: Easy

Ingredients:
¼ cup oyster mushrooms, sliced
¼ cup hen of the woods mushrooms, sliced
1/2 cup cremini mushrooms, quartered
2 T. minced garlic
2 T. olive oil
1 tsp. salt
½ tsp coarse ground black pepper
dash sherry vinegar
4 eggs
2 cups cream
½ cup finely grated gruyere
3 T chopped chives
24 mini pre baked tart shells

Preparation:
In a large sauté pan over medium high heat, add oil. Add mushrooms and garlic and cook for 3 minutes until softened and slightly crisp. Season with salt and pepper. Remove from pan and place in a food processor. Pulse a few times to chop mushrooms fine. Reserve.
In a large measuring cup or pitcher, add eggs and cream. Beat well with a whisk until evenly incorporated. Add cheese, chives and mushroom mixture and stir until combined.
Pour mushroom mixture into mini tart shells in a muffin tin. Bake at 325 degrees for 12-15 minutes until custard sets.