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4 veal cutlets, 4 oz. each1 cup flour2 eggs, beaten1 cup bread crumbsSalt and pepperVegetable oil Sauce 3/4 cup olive oil1/2 cup honeyLime juice1/2 cup roasted hazelnutsSalt and pepper

8 veal tenderloin medallions, 2 3/4 oz. each1/4 cup softened butter1 tablespoon chopped parsley2 tablespoons minced garlic12 medium shrimp (size 31/40), raw and peeledSalt & pepper

1 tablespoon peanut oil12 ounces veal top round, cut into strips1 tablespoon fresh ginger, minced1/2 tablespoon fresh garlic, minced1/4 cup green onions, sliced thin3 tablespoons yellow Thai curry paste1/2 cup coconut milk1 teaspoon honey1 teaspoon low sodium soy sauce1 teaspoon fish sauce1 tablespoon corn starch1/2 cup low sodium chicken broth1 pound frozen stir-fry vegetable blend

4 American Lamb loin chops, cut 1 1/4” thick, trimmed3 tablespoons fresh lemon juice2 tablespoons olive oil, divided2 1/2 teaspoons dried tarragon leaves, crushed, divided1 garlic clove, finely chopped3/4 teaspoon salt1/2 teaspoon ground pepper1/3 cup Madeira sweet wine or fat-free chicken broth1/3 cup dried cherries, finely chopped1/2 cup fat-free chicken broth2 tablespoons grated lemon peel (additional peel for garnish)1 tablespoon butter, cut in half

• 3 volcano veal shanks, osso buco (2-3 lbs. each)• 1 sprig fresh rosemary• 1 sprig fresh thyme• 1 dry bay leaf• 2 whole cloves• Sea salt and freshly ground black pepper• All purpose flour• 1/2 cup vegetable oil• 1 small onion, diced into ½” cubes• 1 small carrot, diced into ½” cubes• 1 stalk celery, diced into ½” cubes• 1 tablespoon tomato paste• 1 cup red white• 3 cups chicken stock• Cheesecloth & kitchen twine for bouquet garni

2 tablespoons softened butter2 tablespoons all-purpose flour8 large veal scallops (about 1 pound total)2 tablespoons Worcestershire sauce1 tablespoon vegetable oilStuffing5 ounces crumbled blue cheese or Emmantal cheeese1 apple, peeled and grated1 cup finely chopped walnuts3 tablespoons finely chopped chives1 finely chopped garlic cloveSalt and pepper to tasteSauce1 cup apple juice1/3 cup white port wine1/2 cup chicken broth1/2 cup frozen cranberries, thawed1 sprig of fresh rosemarySalt and pepper to taste

1 American Lamb leg, boned and trimmed2/3 cup dried apricots, snipped into 1/4-inch pieces2/3 cup dried cranberries1 tablespoon olive oil1/4 cup finely chopped red onion2 tablespoons chopped fresh rosemary1/2 teaspoon salt1/4 teaspoon ground pepper1/3 cup orange juice2 teaspoons ground cinnamonSalt and coarse ground pepperButcher’s string to tie roast1/2 cup dark corn syrup

1 1/2 pounds veal for stew, cut into 1/2" pieces1 tablespoon butter, divided1 tablespoon olive oil, divided1/2 teaspoon salt, divided1 cup chopped red onion3/4 cup chopped green bell pepper1/2 cup chopped cremini mushrooms1/4 cup finely chopped prosciutto2 tablespoons dry white wine (optional)2 cloves garlic, minced1 can (14-1/2 ounces) Italian-style diced tomatoes, undrained1/2 cup vegetable broth2 tablespoons chopped fresh oregano2 tablespoons tomato paste3 bay leaves1 spaghetti squash, cut lengthwise in half (about 2 1/2 pounds)1/4 teaspoon ground black pepper1/4 cup grated Parmesan cheese, divided

1 leg of Australian Lamb, bone-in (see tip for boneless)2 cloves garlic peeled, and finely sliced1/2 cup brown sugar2 tablespoons dried or powdered sageJuice and zest of 1/2 lemonPumpkin2 pounds pumpkin or butternut squash, peeled and cut into large piecesGravy1 tablespoon tomato paste1 cup red wine2 teaspoons corn starch1/4 cup warm waterSalt and freshly ground pepperPeas3 cups green peas3 sprigs fresh mint1 tablespoon butterFreshly ground pepper, to taste

Dressing1 tablespoon cider vinegar2 tablespoons lemon juice1 tablespoon honey2 teaspoons fresh parsley, finely chopped2 teaspoons fresh dill, mincedGround black pepper to tasteSalt to taste½ cup canola oilVeal1 pound veal cutlets, about 4 ounces each¼ teaspoon saltGround black pepper¼ teaspoons paprika½ cup all-purpose flour1 egg beaten with 1 tablespoon water1 cup panko bread crumbs½ cup canola oil (or as needed for frying)Salad4 cups romaine lettuce, cut bite size⅓ cup walnut pieces, coarsely chopped1 apple, diced (granny or red delicious)⅓ cup blue cheese, crumbled4 - 5 red onions, sliced4 lemon wedges