Chef Natalia Penchaszadeh did a chef demostration at Soulard Market in St Louis, representing the Lucas school house

Here are the recipes!

Citrus Spinach Salad ( 2 servings )

2 lb spinach
1 tablespoon mayonnaise
1 tablespoon sour cream
1 tablespoon orange marmalade
¼ cup goat cheese
1 Garlic clove
Salt and pepper
¼ cup chopped Nuts
1 tangerine
1 orange

In a bowl place the mayonnaise, sour cream, orange marmalade, salt and pepper
Peel the orange and tangerine and separate into slices.
Add half of the citrus dressing and mix.
To enhance the flavor of the goat cheese peel and chop a garlic clove, add the garlic to the goat cheese. Add salt (goat cheese often come with salt) and pepper. Mix by hand until the consistency is smooth and frothy
Add the spinach, half of the goat cheese and walnuts. Toss, put the salad into the dishes and decorate with the rest of citrus and goat cheese.

Beef Tenderloin and Chimichurri (6 servings )
2 lb tenderloin
1 red onion
2 table spoon of olive oil.

Remove the fat of the tenderloin (using a knife with flexible tip), separate the fillet Mignon and cut into medallions. In a flat surface sprinkle black pepper and roll the medallions, the pepper will stick to the sides; this will help to enhance the flavor without burning the pepper.
In a hot skillet, add oil, cook the medallions on both sides until golden brown. In the same skillet add the onions. Once cooked add salt and top with the onions and the chimichurri

Chimichurri
1 cup of Olive oil
½ cup of Oregano
2 tablespoons of chopped Garlic
2 Tablespoons of chopped Onions
¼ Cup of Vinegar (very important)
¼ white wine

Combine all ingredients in a jar ( glass one is better)
Set for a week in the refrigerator, and it will be ready.
Creamy Polenta

2 cups Polenta
1 ½ cups milk
½ cup extra milk
1 stick Butter
2 cubes bouillon
2 otz. Fresh arugula

In a saucepan add milk, bullion cubes and half butter stick. Boil.
Sprinkle the polenta and mix until the first bubble appears. Turn off the heat and add extra milk and butter. Stir, add the arugula and serve.

Note: The polenta; (instant polenta) cooks in 2 -3 minutes
(traditional) cooks in 20-25 minutes

Salmon and fresh vegetables. ( 4 servings )

1salmon
2 tablespoon olive oil
1/2 cup flour
1/2 olive oil
1 zucchinis
1 eggplant
1 portobello mushroom
1 red pepper
1 green pepper
1 Red onions
Salt pepper

With a knife with flexible edge, remove the salmon skin. Remember to press the skin rather than meat. Cut into portions. Add salt and pepper.

In a flat surface add flour for breading the fish on both sides; this prevents the fish sticking to the skillet, and help to golden brown faster, remember that fish cook quickly.
In a hot skillet add oil and golden brown fish on both sides.

Cut all vegetables. Put them in a bowl, add salt, pepper and 1 / 4 rate oil. In a hot skillet add the vegetables and brown, keep in mind that eggplants will absorb the oil, so we should cook them separately. The veggies go so well in the grill.
Idea for portobellos: In a bowl add soy sauce and chopped garlic, cover and let rest for one hour, then cook them in the grill for about 4 minutes.