Ingredients:
4 slices of honey-roasted turkey breast
4 slices of bacon
1 avocado, halved, pitted, thinly sliced
1 portobello mushroom
1 bunch of arugula, rinsed and patted dry
French bread, halved, toasted

For onion relish:
1 yellow onion, thinly sliced
1/8 cup dark brown sugar
1/4 cup red-wine vinegar
1/4 cup balsamic vinegar

For aïoli:
1 egg yolk
1 garlic clove, minced
1 tsp Dijon mustard
2 tbsp sherry vinegar
oil, salt, pepper

1. Make onion relish. In a saucepan, boil the onions in water until soft. Remove from heat and drain. Return to the pot and add brown sugar, red-wine vinegar and balsamic vinegar. Simmer in low fire until liquid is thick–I had this simmering until I was ready to assemble the sandwich. Stir ocassionally.
2. In the meantime, roast portobello mushroom. Preheat oven to 400º. Place mushroom, pleats side up, on a baking sheet. Drizzle some olive oil and balsamic vinegar on mushroom and roast until soft. When cool to the touch, slice and set aside.
3. Cook bacon. Using a skillet, cook about 4 slices of bacon until crisp. Remove to a paper towel-lined plate. Set aside.
4. Make aïoli. In a blender, purée yolk, garlic, mustard and sherry vinegar until smooth and creamy, 2 minutes. Slowly drizzle olive oil into running blender until completely emulsified, about 2 minutes. If aïoli gets too thick, add a small amount of warm water, 1 tsp at a time. Season with salt and pepper and cover and refrigerate until ready to use.
5. Assemble sandwich! Lay toasted bread halves on a chopping board. On one half, spoon the onions and top with the meats and vegetables. Drizzle with aïoli. Top with the other half and hold together using a toothpick.

Ingredients:
2 Cornish game hens, rinsed and patted dry
1 cup Marsala
2 tbsps pomegranate molasses
fresh sage leaves
a handful of mint leaves, chopped
zest of 1 orange, cut into 1/4-inch strips
1 tbsp butter
salt, pepper, olive oil

1. Make marinade. In a small bowl, mix the Marsala with the pomegranate and mint. Set aside, covered, for 1 hour.
2. When ready to cook, preheat oven to 350º. Season the birds inside and out with salt and pepper. Tie the legs together with kitchen twine. In a Dutch oven, heat the butter with olive oil over high heat. Add 3 sage leaves and cook for 1 minute. Brown the hens on all sides. Lower the heat and add the rest of the sage leaves.
3. Transfer the pot to the oven and roast the hens for 7 minutes. Remove the pan from the oven, drizzle 3 tablespoons of the marinade and dot with some butter. Baste the hens with the juices and roast for another 10 minutes or until the juices run clear when the thighs are pierced with a fork.
4. Meanwhile, in a small pot, heat some more butter and cook orange zest for 5 minutes until the zest absorbs the butter. Remove from heat.
5. Transfer the hens in a dish, sprinkle with zest and drizzle with pan juices.