Mix all dressing ingredients in a large bowl, whisking well to incorporate the flavors. Add the corn salad ingredients and stir, coating the salad with the dressing. Add the chopped parsley and stir into the salad. Chef’s Tip: For a more flavorful result, let

Trim the bottom from each head of endive lettuce. By hand, separate the leaves into individual pieces. Trim the bottom from each romaine heart. Cut off the top 3 inches and separate them into individual leaves. Trim the edges from each

Place the dressing ingredients in a large salad bowl and mix with a wire whisk until completely combined. Salt and pepper to your taste. Add the salad ingredients to the dressing and mix well to incorporate the various flavors. Serve individually plated or

Warm the oil in a nonstick pan over medium-high heat. Flavor the shrimp and the calamari rings with Nick’s magic rub. When the oil is sizzling, add the shrimp and calamari and stir well while cooking for 3-4 minutes until cooked through.

Add the bacon and the olive oil to a nonstick skillet and cook over medium heat until the bacon starts to sizzle. Reduce the heat to medium-low and cook for 3-4 minutes until the bacon pieces are nicely browned and

Place all the fruit in a large bowl. Add the lemon juice, sugar and vodka and stir until the sugar is dissolved. Marinate in the refrigerator for two hours. Serve chilled in fruit cups or over ice cream. Chef's Tip: In a pinch, canned

Cook the farro for 30 minutes or as instructed. Drain the farro after it is cooked and add the diced bell pepper, chopped Kalamata olives, parsley, salt, pepper, onion powder and stir well to incorporate all the flavors. Add the lemon juice,

In a mixing Bowl add the tomatoes and mozzarella pieces and mix together. Next add the oregano, sugar, onion powder, fresh basil and chopped onion. Pour the olive oil into the mixture and stir together. Add the salt, pepper and balsamic vinegar

Preheat the oven to 275 degreesPour the oil in a sauté pan and cook over medium heat until hot then add the pancetta. Cook until it starts to brown, about three to four minutes.Using a slotted spoon remove the pancetta