Renee Towell

Ingredients 3 tablespoons apple cider vinegar 1 tablespoon maple syrup 1 tablespoon Dijon mustard Salt and freshly ground black pepper 1/3 cup olive oil Instructions: Combine all ingredients except olive oil. Mix together then stream in olive oil, whisking until smooth. Season to taste. Store in airtight container in the fridge. Leave out before using, as olive oil will harden in the fridge.

Ingredients 5oz baby arugula 1 bulb fennel, finely sliced using mandolin 1 shallot, finely sliced ½ cup roasted beets, quartered ¼ cup Pomegranate seeds 1/3 cup pecans, toasted Dressing: 1/3 cup balsamic vinegar 3/4 cup olive oil 1 garlic clove 1 tablespoon Dijon mustard 1 tablespoon organic maple syrup ½ teaspoon salt ½ teaspoon pepper 2 tablespoons water (more as needed to thin out) Instructions: Combine all dressing ingredients in a blender. Blend together until smooth and creamy. Add...

Ingredients – Chimichurri sauce 1 jalapeno, chopped 1 shallot, chopped ½ cup cilantro ½ cup parsley Half lemon, juiced Pinch pepper flakes Salt & pepper 1/3 cup olive oil Ingredients – Paella ½ pound chorizo sausage, sliced 1.5-2 dozen little neck clams, soaked in salt water 1 yellow onion, diced 1 red bell pepper, diced 2 garlic cloves, chopped ½ cup roughly chopped green onions ½ cup red wine (1 cup) ½ cup tomato puree (3/4 cup) 2 teaspoons paprika 1 teaspoon smoked paprika ½ teaspoon of...