For the Chipotle and Scallion Ketchup:
Combine all ingredients in a bowl and mix together.
For the Whipped Gorgonzola with Toasted Pine Nuts:
Toast pine nuts in 350°F degree oven for 6 minutes until golden brown. Let cool and chop.
Mix gorgonzola and heavy cream in a bowl. Add chopped parsley, pepper, salt and toasted pine nuts, and fold together.
For the Aleppo Aioli with Capers and Lemon:
In a mixing bowl, add the egg yolks, roasted garlic, lemon juice and Dijon mustard and whisk together. Once combined, slowly whisk in olive oil. Add chopped capers, lemon zest, parsley, Aleppo peppers, salt and pepper.