Author: Andy

Preheat the oven to 200c. Line a baking tray with greaseproof paper and set aside.

Blanch the green beans in boiling water for 1-2 minutes. Drain and place in cold water to cool. Then set on a paper towel to dry.

Melt 2 tablespoons of butter in a pan over medium heat. Add the mushrooms and the thyme and saute for 3-5 minutes. Then add the garlic, and salt and pepper to taste. Saute another 2-3 minutes and remove from pan and pull out the thyme sprigs.

Add the remaining butter to the pan with the sliced shallots. Saute until golden-brown and crispy, 5-8 minutes. Meanwhile, cut the puff pastry down the middle and place both pieces 3-4 inches apart on the baking tray. Whisk the egg with a tablespoon of water, and brush the pastry sheets with egg. Neatly layer green beans down the length of each puff pastry rectangle.

On both puff pastry sheets, top the green beans with mushrooms, crumbled blue cheese, and crispy onions. Salt and Pepper lightly.

Bake for 15-20 minutes until the edges are golden. Serve warm or room temperature.

Make the dipping sauce by placing all ingredients in a blender or food processor and puree until smooth about 2-3 minutes or until the mixture is nice and creamy. Pour into a jar or small bowl and refrigerate.

Squeeze fresh lime juice on avocado slices to preserve their color while baking (this step is optional).

Season with salt, pepper. Dredge in flour then dip in egg and coat in panko breadcrumbs. Be sure the avocado slices are coated very well in the panko.

Place in a single layer on the greased sheet pan. Drizzle with the remaining oil or spray with cooking spray. This will help the avocado slices crisp in the oven.

Bake for 15 minutes or until the avocados are golden and crispy. If desired, more oil can be drizzle while they are baking for additional crispness.

Serve with chipotle dipping sauce

Preheat the oven to 150c. Like a baking sheet with foil. Add the tomatoes and toss with 1 tablespoon of olive oil, salt, pepper and thyme. Roast for 45 to 60 minutes, until the tomatoes are deep in colour and caramely and crumpled. Remove from the oven once finished.

While the tomatoes are roasting, heat a large pot or saucepan over medium heat and add the remaining olive oil with the butter. Add the rice and stirring often, toast the rice until it’s somewhat translucent, about 5 minutes. Stir in the garlic and cook for another minute. Stir in the white wine, constantly stirring or at least stirring every minute or so, until the rice absorbs the wine. Once the wine is absorbed, add in 1 1/2 cups of the stock, stirring until the rice absorbs the liquid like it did with the wine. Repeat this 2 to 3 more times, until all stock has been added and the rice is al dente. You want it to appear “hydrated” – and want there to be some liquid left when serving. This process should take about 15 to 20 minutes.

Just before the risotto is almost finished, stir in the parmesan cheese. Stir in the tomatoes, fresh corn and figs. Stir in most of the chives and basil. Taste and if desired, add a bit of salt and pepper (this will depend on the saltiness of your cheese and the taste of your tomatoes). Serve immediately with the remaining chives and basil. Top with freshly grated parmesan.