Preheat Oven:

• Preheat the oven to 400 degrees F. (200 degrees C).

Cream Cheese Mixture:

• In a mixing bowl, combine the room temperature cream cheese, thawed and drained spinach, and shredded cheese. Mix until all of the ingredients are well incorporated. Season this mixture with a pinch of salt and pepper to taste. Set the filling aside.

Puff Pastry:

• On a lightly floured surface, roll out the thawed puff pastries sheets into a rectangle.
• Place half of the the cream cheese mixture in the center of each of the puff pastry, leaving some space around the edges.
• Lay the salmon fillets on top of the cream cheese mixture, centered within the puff pastry.
• Season the salmon with salt and pepper to taste.
• Carefully, fold the puff pastry over the salmon and filling to encase it completely. Make sure to seal the edges by pressing them together firmly. Use a little water to help seal, if needed.
• Transfer the Salmon Wellingtons to a baking sheet lined with parchment paper, seam side down.
• Using a sharp knife, make a few slits on top of the pastry to allow steam to escape during baking. This will help prevent the pastry from getting soggy.
• In a small bowl, beat an egg to create an egg wash. Brush the top of the pastry with the egg wash to give it a nice golden color when baked.
• Place the baking sheet in the preheated oven, and bake for approximately 25-30 minutes or until the puff pastry is golden brown and the salmon is cooked to the desired level of doneness. The internal temperature of the salmon should reach 145 degrees Fahrenheit (63 degrees Celsius).
• Remove the Salmon Wellington from the oven, and let it rest for a few minutes before slicing and serving. Service with a lemon wedge.

• Pre-heat oven to 400 degrees.
• Clean mushrooms, by gently rinsing with cold water. Place on a clean dishtowel and remove stems. Reserve mushroom caps and finely chop the stems.
• Heat a sauté pan to medium and when hot, add the olive oil, the mushroom stems, and then the Italian sausage. Cook, chopping sausage into small pieces with a spatula. Place cooked sausage in a large bowl.
• Add the lemon juice, bread crumbs, parsley, garlic, and mozzarella cheese. Mix thoroughly.
• Fill each mushroom cap with the sausage and cheese mixture. Sprinkle with parmesan cheese.
• Bake for 12-15 minutes, or until mushrooms are lightly browned. Allow mushrooms to cool slightly before serving. They will be hot!

• Cut steak in to 1 inch cubes
• Place steak in mixing bowl
• Add steak seasoning
• Add olive oil
• Mix well until coated
• Cut bacon slices in half
• Wrap bacon around seasoned steak cubes
• Secure bacon with a toothpick
• Preheat oven to 400
• Bake on sheetpan 15 to 18 minutes
• Mix steak sauce in separate dish
• Serve steak sauce on side of filet bites

• Liberally sprinkle the chops with salt and pepper.
• In a small bowl, combine the garlic, rosemary, thyme, and salt. Add the olive oil and whisk until combined.
• Pour the marinade over the chops and turn to coat. Cover with plastic wrap and place in the fridge for at least 1 hour.
• Meanwhile make the pesto. Add the mint, parsley, pistachios, parmesan, garlic, lemon juice, and 4 tablespoonsof cold water to a blender. Blend on medium speed until the pesto is mostly smooth. Add additional water, 1 tablespoon at a time if needed to thin the pesto and help it blend.
• When ready to cook the chops, heat a large heavy skillet over medium-high heat, or turn your grill on medium-high heat for direct heat grilling.
• Sear the chops (in batches if using a hot skillet) until browned on both sides, about a total of 4 to 5 minutes for medium to medium-rare.
• Transfer to a platter and squeeze a lemon wedge over the top.

• Gently mix together the crabmeat, egg, bell pepper, green onions, mayonnaise, mustard, salt and pepper. Add the breadcrumbs, a little at a time to bind the mixture well enough to form the cakes.
• Refrigerate mixture for at least 20 minutes, as it will be easier to shape the cakes. Meanwhile make the remoulade sauce.
• Combine all the sauce ingredients in a small bowl. Sauce can be stored in an airtight container in the refrigerator for up to 4 days.
• Shape the crabmeat mixture into cakes about ½ inch thick and 2 1/2 inches wide. Spread the remaining breadcrumbs on a plate and coat each cake on both sides, gently pressing into crumbs.
• Heat a non-stick sauté pan to medium high heat. Add the oil and then the butter. Cook cakes, turning very gently just once, until golden on each side, about 10 minutes total cooking time. Serve with lemon wedges and remoulade sauce.