Ingredients:

• 1 bottle Chateau La Fleur-Petrus 2006
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• 2 filet mignon steaks
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• Salt and black pepper to taste
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• 2 tablespoons olive oil
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• 4 cloves garlic, minced
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• 1 cup cherry tomatoes, halved
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• 1 cup baby spinach leaves
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• 1 tablespoon balsamic vinegar
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• 1 tablespoon butter
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Instructions:

Preheat your grill or grill pan to medium-high heat

Season the filet mignon steaks generously with salt and black pepper on both sides

Drizzle olive oil over the steaks and rub to coat evenly

Grill the steaks for 4-5 minutes on each side for medium-rare, or until desired doneness is reached

In a skillet, heat the remaining olive oil over medium heat

Add the minced garlic and saut until fragrant, about 1 minute

Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they start to soften

Stir in the baby spinach leaves and cook until wilted

Drizzle balsamic vinegar over the vegetables and stir to combine

Remove the skillet from heat and swirl in the butter until melted and incorporated

Serve the grilled filet mignon steaks with the sauted garlic spinach and tomatoes alongside a glass of Chateau La Fleur-Petrus 2006

Ingredients:

• 1 cup all-purpose flour
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• 2 tablespoons activated charcoal powder
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• 2 tablespoons sugar
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• 1 teaspoon baking powder
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• 1/2 teaspoon baking soda
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• 1/4 teaspoon salt
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• 1 cup buttermilk
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• 1 egg
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• 2 tablespoons melted butter
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• 1 teaspoon vanilla extract
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• 1 cup fresh blackberries
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• 1/4 cup sugar
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• 1/4 cup water
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• 1 tablespoon lemon juice
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• 1/2 teaspoon cornstarch
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• Kenwood Pancake Griddle
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Instructions:

In a mixing bowl, combine the all-purpose flour, activated charcoal powder, sugar, baking powder, baking soda, and salt

In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract

Pour the wet ingredients into the dry ingredients and stir until just combined

Do not overmix; a few lumps are okay

Preheat your Kenwood Pancake Griddle to medium-high heat and lightly grease it with cooking spray or butter

Pour a ladleful of the pancake batter onto the griddle for each pancake and cook until bubbles form on the surface, then flip and cook until golden brown on both sides

While the pancakes are cooking, prepare the blackberry compote

In a saucepan, combine the fresh blackberries, sugar, water, and lemon juice

Cook over medium heat until the blackberries start to break down and the mixture thickens slightly

In a small bowl, mix the cornstarch with a tablespoon of cold water to create a slurry

Stir the slurry into the blackberry mixture and simmer for a few more minutes until the compote thickens to your desired consistency

Serve the activated charcoal pancakes hot with a generous spoonful of blackberry compote on top

Enjoy your unique and delicious breakfast!

Ingredients:

• 4 cups Brussel sprouts, shredded
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• 6 slices bacon, chopped
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• 2 cloves garlic, minced
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• 2 tablespoons olive oil
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• Salt and pepper to taste
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Instructions:

In a large skillet, cook bacon over medium heat until crispy

Remove bacon and set aside, leaving bacon grease in the skillet

Add olive oil to the skillet with bacon grease

Add minced garlic and saut for 1-2 minutes until fragrant

Add shredded Brussel sprouts to the skillet and cook for 5-7 minutes, stirring occasionally, until they are tender but still bright green

Season with salt and pepper to taste

Stir in cooked bacon pieces

Serve hot and enjoy!

Ingredients:

• 1 cup quinoa, cooked and cooled
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• 2 cups diced watermelon
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• 1 cup cucumber, diced
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• 1/2 cup red onion, finely chopped
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• 1/4 cup fresh mint leaves, chopped
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• 1/4 cup crumbled feta cheese
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• 1/4 cup chopped almonds
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• 1/4 cup olive oil
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• 2 tablespoons balsamic vinegar
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• Salt and pepper to taste
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Instructions:

Cook the quinoa and put it in a large bowl

Add the diced watermelon, cucumber, red onion, and fresh mint leaves

Take a different small bowl and mix the olive oil and balsamic vinegar with a whisk

This will make the dressing

Add pepper and salt to taste

Pour the dressing over the salad and toss it gently to mix everything together

Crumble some feta cheese and chop up some almonds to put on top of the salad

Enjoy! Serve cold