For the Crostini:

Preheat oven to 350 degrees. Arrange baguette slices onto a baking sheet. Brush both sides with olive oil.

Bake until golden brown, about 15 minutes.

For the Lemon Goat Cheese:

Combine goat cheese, milk, and lemon juice into a food processor and blend until smooth.

For the Grape Shallot Topping: 

In a small saucepan, heat olive oil over medium heat. Add grapes and shallots, cook until soften, about 5 minutes. Add salt to taste.

Assemble Lemon Grape Crostini:

Spread lemon goat cheese onto baguette slices.

Top with grapes and shallots.

Finish with fresh lemon zest.

For the Crostini:

Preheat oven to 350 degrees. Arrange baguette slices onto a baking sheet. Brush both sides with olive oil.

Bake until golden brown, about 15 minutes.

For the Honey Goat Cheese:

Combine goat cheese, milk, and honey into a food processor and blend until smooth.

For the Grape Shallot Topping: 

In a small saucepan, heat olive oil over medium heat. Add grapes and shallots, cook until soften, about 5 minutes. Add salt to taste.

Assemble Honey Grape Crostini:

Spread honey goat cheese onto baguette slices.

Top with grapes and shallots.

Finish with crushed pistachios.

For the Reduced Balsamic Vinegar:

In a small saucepan, reduce balsamic vinegar over low heat until reduced to 1/2 cup, about 45 minutes. Set aside.

For the Crostini:

Preheat oven to 350 degrees. Arrange baguette slices onto a baking sheet. Brush both sides with olive oil.

Bake until golden brown, about 15 minutes.

For the Honey Goat Cheese:

Combine goat cheese, milk, and honey into a food processor and blend until smooth.

For the Grape Shallot Topping: 

In a small saucepan, heat olive oil over medium heat. Add grapes and shallots, cook until soften, about 5 minutes. Add salt to taste.

For the Crispy Sage Leaves:

Place whole sage leaves in the skillet and cook over medium-high heat until crisp. Remove gently to a plate.

Assemble Grape Bruschetta:

Spread honey goat cheese onto baguette slices.

Top with grapes and shallots.

Drizzle with reduced balsamic vinegar and finish with a crispy sage leaf. 

For the Salsa:

Add all ingredients into a bowl and stir to combine.

For the Shrimp:

Marinate the shrimp in sweet chili mandarin sauce

For the Parmesan Tacos:
Heat a medium non stick frying pan over medium high heat

Add 1/4 cup parmesan cheese creating a flat circle.

Cook 1-2 minutes, then quickly and gently flip it over and cook for 20-30 seconds more

Remove from pan and carefully place it over a drinking glass or similar shape to mold it into a taco shell shape.

Assemble tacos by adding mandarin salsa to the taco and top it off with the marinated shrimp and cilantro. 

Combine Meyer lemon juice, cottage cheese, and dried Italian seasoning.

Fill each endive leaf with about 1 Tablespoon of cottage cheese mixture. Top with crushed pistachios and enjoy!

In a medium sized bowl, combine goat cheese, Meyer lemon juice, & Meyer lemon zest.

Slice zucchinis on a mandolin slicer. Lightly spray with olive oil and grill until tender. 

Spread Meyer lemon goat cheese mixture onto one side the the grilled zucchini and roll.

Top with Meyer lemon zest and sun-dried tomato paste