Place the tomatoes in a blender and process to a smooth consistency. In a large bowl, mix the tomatoes with the additional ingredients and stir well to incorporate all flavors. Chill in the refrigerator for at least 1 hour. Serve topped with finely

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

Stir the oil and the garlic in a nonstick pot over medium-high heat for 1 minute. Add the red pepper flakes, stir, and cook for about 1 minute until the garlic starts to brown. Reduce the heat to medium and add the

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 all the ingredients for the Pikkio Pakkio sauce to a large salad bowl. Cover and place in the refrigerator for 1 hour. Add the shrimp, tortellini, and remaining Conzato ingredients to the sauce. Mix well to incorporate all of the