Direction:

• Soak the lentils in water for 15 minutes, drain and place in a 4 qt pot. Cover with 2 cups water and simmer
  for 30 minutes.
• Toss the sliced vegetables in the olive oil, and season with salt and pepper. Grill the vegetables until soft, then slice into 1/4" strips and set aside.
• Drain the lentils and allow to cool.
• In four, 4" ramequins press about 3 tablespoons of the lentils into the molds, top with a few slices of Ile de France Brie,
  and cover with the grilled vegetables.
• Bake at 350' for 10 minutes.
• Remove from oven, cool and allow the Tian to set, then turn them over into a shallow bowl.
• Drizzle with olive oil and garnish with your favorite fresh herb.

Direction:

• Wash and clean the beets, pet them dry. Place them in foil, sprinkle with olive oil, salt and pepper and bake in the oven on a tray, or in roasting pan at 350 degrees for 45 minutes.
• Let cool, then peel and slice evenly. Place a 3 ring on a plate, and fill it up with the beet slices. Mix the different types of beets for a more interesting look. Season each layer. Place a quenelle of goat cheese on top, remove the ring, and drizzle some honey and herb dressing on top.

Herbs and honey dressing preparation:
In a blender add the white vinegar, roasted garlic, herbs and seasoning, honey and mustard. Slowly add the grape seed oil. Mix well.

• Peel and grate one medium potato and a half apple quickly. Season with salt and fresh ground pepper, and then gather into a round shape.
• Preheat in a skillet the peanut oil first then add a dab of butter. (This way the butter won't burn). When sizzling hot, add the potato apple mix. Cook for about 3 minutes until brown on one side, then turn over and cook the other side for another 3 minutes. Place some Brie slices on top (cut the slices thicker if you prefer a heavier flavor)
• Place the skillet in a preheated oven for 2-3 minute, allowing the rosti to cook through and the cheese to melt on top. Garnish with the fresh herbs - savory or thyme. Server immediately.