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Heat the olive oil in a saucepan over medium heat and sauté the onions, parsley and red pepper flakes until the onions are tender, 6-8 minutes. Add the roasted garlic and mix well. Stir in the tomato sauce, chicken stock,

Heat the olive oil over medium heat in a large saucepan. Sauté the vegetables and the garlic in olive oil over medium heat until the onions are soft and aromatic but not brown, 5-6 minutes. Add the shrimp shells and

Place all of the ingredients in to a blender or food processor and blend until smooth, about 20 seconds.

In a medium saucepan, simmer the peas, stock, and cream until the peas are tender but still bright green, 4 to 5 minutes. Puree in a blender or food processor. Return to the pan and season with the salt and

In a medium sized saucepan melt the butter. Sprinkle in the flour, and stir with a wooden spoon until well blended. Cook, stirring, for 2 to 3 minutes until it is a golden brown. This thin paste is called a

In a medium sized saucepan melt the butter. Sprinkle in the flour, and stir with a wooden spoon until well blended. Cook, stirring, for 2 to 3 minutes until it is a golden brown. This thin paste is called a

Bring a large pot of salted water to a boil. Snap or cut off the woody ends of the asparagus and discard. Cut off the tips and reserve. Cut the remaining stalk into ½ inch pieces. Heat the olive oil in large,

To make the olive-caper cream cheese, combine softened cream cheese, vinegar, bell pepper, olives, capers and parsley in a bowl. Stir and fold in all ingredients until combined very well. It will look like "confetti cream cheese".

Prepare a bowl of acidulated water (with fresh lemon juice added). Trim the stem end of the artichokes. Peel off the outer dark green leaves until you reach the soft paler yellow leaves. With a paring knife, trim to smooth the

Snap off the woody ends at the bottom of the asparagus or slice of 1- 2 inches off the bottom of the spear. If the spears are thick, peel the lower half of the stem. Slice off the tips, then