1. Line a half sheet tray with parchment paper, and drizzle on a little avocado oil. Then cut the red cabbage in half, place the halves on the pan, and roast them in the oven at 450°F for 35 to 40 minutes, until tender. With a cake tester, poke into the heart of the cabbage halves to check if they’re cooked all the way through, and allow them to chill completely before storing.

2. Carefully peel off each layer of the cabbage, and line them up side by side. Then place a thin layer of caramelized onions in between each layer with 1 sheet of prosciutto, and sprinkle lightly with salt.

3. Then carefully assemble the cabbage back in its original form, place a few cubes of butter on top, and bake in the oven at 400°F,occasionally basting the cabbage with the drippings, until golden brown.

4. Prepare the Avocado & Labneh Mousse. Place all ingredients in a Vitamix, and blend on high heat; season to taste with salt and yuzu juice.

5. To serve, plate the cooked cabbage, and add a dollop of the Avocado & Labneh Mousse.

1. To make the relish: Coarsely chop 1/3 cup onions. Combine chopped onions, relish, and brown sugar in a small bowl, stirring to dissolve sugar. Set aside to macerate 10 minutes, then cover and refrigerate until ready to use.

2. Combine 2 cups onions, pickling liquid, lamb, salt, garlic powder, onion powder, and pepper in a large bowl. Form mixture into 8 patties, about 3 1/2 inches in diameter. Refrigerate until ready to use.

3. For each lamburger, grill or pan-fry a patty on an oiled grate or in an oiled skillet over medium heat to desired doneness, about 4 minutes per side for medium rare.

4. During the last minute of cooking, grill or toast cut sides of one bun.

5. Top bottom of bun with 1 tbsp mayonnaise, patty, 1 tbsp pickled onion relish, and top of bun. Serve with lettuce, tomato, and more pickled onions.

1. Heat oil in a medium saucepan over medium-high heat. Add cloves, cinnamon, and coriander (optional), then cook while stirring until toasted, about 1 minute.

2. Add onions, pickling liquid, apples, sugar, and vinegar and cook while stirring until sugar dissolves.

3. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until mixture is the consistency of chunky applesauce, 30 to 35 minutes.

4. Set aside to cool. Add salt to taste, then cover and refrigerate until ready to use.

5. For each sandwich, spread about 1 1/2 tsp butter on each of 2 slices of bread. Top non-buttered side of one slice with 1 tsp mustard and 2 oz cheese. Spread non-buttered side of second slice with 2 1/2 tbsp chutney (avoiding cinnamon sticks and cloves) and place on top of cheese (buttered side up).

6. Grill, pan-fry, or use a panini press to cook until golden brown and cheese is melted, about 3 minutes per side (or 3 minutes total for a panini press).

7. Serve with about 1 1/2 tbsp chutney on the side.

1. Whisk together pickling liquid, oil, vinegar, mustard, and garlic.

2. Add salt and pepper to taste, then cover and refrigerate until ready to use.

3. For each serving, toss about 2 1/2 tbsp onions, 2 cups lettuce, 1/3 cup celery, 1/3 cup olives, 1/3 cup provolone, 1/3 cup salami, 2 1/2 tbsp chickpeas, 2 1/2 tbsp bell pepper, 2 1/2 tbsp tomatoes, 4 tsp basil, 4 tsp parsley, 1 tsp oregano, and about 3 tbsp vinaigrette and arrange on a serving plate.

4. Serve garnished with more onions.

1. Bring onions, pickling liquid, honey, currants, vinegar, and pepper flakes to a boil in a small saucepan over medium heat. Reduce the heat and simmer until reduced to 1 cup, 15 to 20 minutes. Set aside to cool. Add salt to taste, then cover and refrigerate until ready to use.

2. For each flatbread, roll or stretch one dough ball into an 8-by-12-inch rectangle or 11-inch round. Transfer to an oiled sheet pan and set aside to rise slightly, 10 or 15 minutes.

3. Dimple dough with fingertips and top with 1 1/2 oz cheese and 1/4 cup bacon.

4. Bake at 500°F until browned and crisp, about 12 minutes.

5. Spoon on 1/4 cup agrodolce, sprinkle with 1/2 tsp thyme and 1/4 tsp flaked salt, and serve.

1.Combine cheeses in the bowl of a food processor and pulse to make a rough paste
2. Add onions and pimientos and pulse to coarsely chop
3. Add salt and pepper to taste
4. Transfer to serving dishes, cover, and refrigerate until ready to serve
5. Serve garnished with onions and with crackers, toasts, sliced bread, and/or crudité alongside

1. Thinly slice the cucumbers into ribbons.
2. Toss the cucumber ribbons and onions with the Thai Vinaigrette.
3. Season with salt.
4. Top the cucumber and onion salad with the cilantro and chopped peanuts.

1. Combine all ingredients but the pepper in a food processor, and blend until smooth.
2. Fold in the black pepper, and serve with Beer-Battered Onion Rings (Click here for recipe: Pub Style Onion Rings)

1. Heat a large skillet over medium heat.
2. Add the chopped chicken. Cook, and stir until the chicken is broken into little pieces, about 5 minutes.
3. Add the red onions and scallions.
4. Continue to cook, breaking up the chicken until browned, about 2 minutes.
5. Add the cilantro, mint, lemon grass, fish sauce and red chili flakes.
6. Cook and stir until the flavors blend, about 3 minutes more.
7. Season with sea salt.

To Serve:
Place a spoonful of the Chicken Larb on top of the butter lettuce, and then put the fresh herbs and Fried Crispy Red Onions on top.

Final Assembly Directions:
1. Warm the Maple Onion Marmalade; reserve for assembly.
2. Cook the Sage Sausage Patties, top with the Havarti, and warm in the oven to melt the cheese.
3. Cook the eggs sunny-side up.
3. Slice each Brown Butter Biscuit in half to make a sandwich.
4. Stack each sandwich with the Maple Onion Marmalade, a Sage Sausage Patty with the melted cheese on it, and an egg. Put the top half of the biscuit on it.

Brown Butter Biscuits:
1. Preheat the oven to 425°F.
2. Line a baking sheet with parchment paper. Set aside.
3. Combine all dry ingredients in a large mixing bowl. Set aside.
4. Using a box grater, grate the frozen butter directly into the dry mixture.
5. Lightly toss the dry mixture and butter together, using care not to melt the butter.
6. Add the buttermilk to the butter/dry mixture. Use a wooden spoon to combine. (Do not overwork the dough.)
7. Transfer the dough to a well floured work surface. Using your hands, gently knead the dough until it just comes together.
8. Press the dough into a large rectangle, fold the dough in half, and press it again. Repeat this 5 times. (This will create the layers.)
9. Press the dough to a 1¾-inch thickness.
10. Cut the dough with a 3-inch round cutter.
11. Transfer the rounds to the parchment-lined baking sheet.
12. Bake in preheated oven for approximately 12 minutes or until golden brown.
13. Generously brush the tops with the brown butter.

Maple Onion Marmalade:
1. In a heavy-bottomed pot, heat the olive oil.
2. Add the onions to the warm oil, and cook over medium heat for 20 minutes or until the onions are golden brown.
3. Add the remaining ingredients, and cook until reduced by two-thirds.
4. Once the marmalade is reduced, remove the herbs.

Sage Sausage Patties:
1. Combine all the ingredients except the water.
2. Grind the mixture using a small die.
3. Add the water to the meat mixture. Combine until the meat has a uniform and sticky appearance.
4. Divide the sausage mixture into 12 equal portions, and flatten into disks.

1. Cut all the vegetables into small, even dices, and set aside.

2. Add the potatoes to a large saucepan of salted boiling water, and simmer until tender. Drain, and dry completely with paper towels, reserving the boiling water.

3. In a pan at medium-high heat, add 3 tablespoon of extra virgin olive oil and the pancetta, and cook until golden brown. Follow with the rest of the vegetables.

4. Cook evenly, stir occasionally with a wooden spatula, and transfer to a plate.

5. Crack the egg into the boiling water with a dash of vinegar, and stir very quickly for approximately 40 seconds.

6. Carefully remove the egg with a slotted spoon, place it on a plate, and garnish with cranberry.

1. In a heavy bottom pot heat olive oil.
2. Add slivered onions to warm oil. Cook over medium heat for 20 minutes or until onions are golden brown.
3. Remove onions from heat and let cool to room temperature.
4. Using a countertop mixer fitted with a the paddle attachment, whip butter and salt together until light and airy.
5. Add mustard and cooled onion to butter. Mix until incorporated.
6. Transfer onion butter to a piece of parchment paper. Roll butter in parchment to form a log shape.
7. Transfer butter log to the refrigerator until ready for use.
8. To use, slice a coin of the butter log, remove paper and place on top of warm steak.