10 large precooked shrimp
1 mango, flesh diced
1 bundle asparagus, diced and steamed and cooled
2 cups salad greens (whichever you prefer), rinsed and spun dry
1/2 a package baby tomatoes, sliced in two
1/2 a cucumber, peeled and diced
1 avocado, peeled and sliced
1 lemon
Olive oil
Salt and pepper
Pinch of sugar

In a salad bowl toss together the salad greens, asparagus, baby tomatoes, cucumber and mango.

Using a zester, remove the yellow lemon zest from the lemon. Set aside.

In a small bowl place the juice of the lemon, pinch of salt, pinch of sugar and small amount of ground pepper. Slowly whisk in about 1/4 cup of olive oil until vinaigrette is smooth.

Toss the salad mixture with half of the vinaigrette and plate the salad. Arrange on top of the salad the sliced avocado, diced mango and cold shrimp. Drizzle these with the remaining vinaigrette. Serve. Makes two servings.

2 4- to 6-ounce filet mignons
1 tablespoon olive oil
Salt and pepper
1 shallot
1/2 cup Port
1/2 cup beef stock
1 to 2 tablespoons Dijon mustard

Mushroom Ragout:
1 shallot, finely diced
1 garlic clove, finely diced
2 cups mixed mushrooms, roughly chopped
2 tablespoons chopped parsley
1 tablespoon brandy
2 tablespoons heavy cream

Celeriac Root Puree:
1 celeriac or celery root
1 russet potato
2 tablespoons butter
1/4 cup heavy cream
1 tablespoon chopped chives
Salt and pepper, to taste

To make celeriac puree, trim roots and leaves from celery root and peel. Dice the celery root. Peel and dice russet potato.

Using two separate small pots, boil water with salt and add the celery root in one and the potato in the other. Boil until both celery root and potato are soft enough for a knife to cut easily. The celery root will take a little longer than the potato.

Drain the celery root and potato and then place together into one pot. Using a fork or hand blender, puree the mixture with the butter and heavy cream until smooth.

For filet mignon, preheat the oven to 400 degrees F. Salt and pepper both sides of the filets.

Heat olive oil in a shallow pan until just smoking and add filet mignon. Sear on each side for about three to four minutes. Place filets in a heat-proof dish in the oven to finish cooking. Cook for about 10 to 15 minutes or as you like it. For medium the meat should feel the same texture as the fleshy part of your thumb.

In the pan, place the finely diced shallot, port and beef stock. Cook until liquid is reduced by half. Finish sauce by stirring in mustard until sauce is smooth. For the mushroom ragout, heat the olive oil in a shallow pan until just hot and add the shallots and garlic. Cook until translucent and then add the mushrooms. Cook mushrooms until soft and add the parsley, salt, pepper and heavy cream. Cook for about five minutes more.

To serve, plate the celery root puree in the middle of the plate. Top with the mushroom ragout and then the filet mignon. Drizzle the sauce reduction over the steak. Serves two.

The mousse is a great make-ahead item and will last in the freezer for about a week. It's like a grownup ice cream. Delicious!

1 1/2 cups heavy whipping cream
1 1/2 egg yolks
1 cup semi-sweet chocolate chips
1/2 cup water
1/4 cup sugar
3 tablespoons brandy or Grand Marnier (optional)

In a chilled bowl, whip the heavy whipping cream to stiff peaks.

In a small pot, bring the water and sugar to a rapid boil.

In a blender pour in the chocolate chips and the water and sugar mixture and blend for 15 to 20 seconds. Add the egg yolk and blend for 15 seconds. Infuse with brandy or Grand Marnier.

Take the chocolate mix and fold into the cream. Place into an airtight container and freezer for 12 hours. Take out of freezer about 30 minutes before serving.

Rinse the fresh raspberries and place on top or to the side of the mousse. Serves two to three.