INGREDIENTS

2 cups water
1 cup vegetable broth
1 medium yellow onion, chopped
2 cloves garlic, chopped
2 tablespoons olive oil
1½ cups baby spinach
½ cup fresh basil leaves, chopped
½ cup fresh Italian parsley, chopped
¼ cup fresh chives, chopped
2 tablespoons fresh marjoran, chopped
1½ cup Arborio rice
1 cup white wine
1 tablespoon butter
¼ cup Asiago cheese
Salt and pepper, to taste

PREPARATION

In a medium sized saucepot heat water and vegetable broth until warm and simmer while making risotto. In a separate large saucepot, sauté onions and garlic in oil until translucent, 5 to 7 minutes. Add spinach and herbs and sauté, 1 to 2 minutes. Then add rice, cook stirring constantly, for 1 minute. Next add white wine and reduce until rice absorbs all the liquid, 3 to 5 minutes. Next, add ½ cup liquid, reduce liquid and then add another ½ cup liquid every 7 minutes or so until rice is cooked through and tender, about 20 to 25 minutes. Remove from heat, finish with butter and cheese and season with salt and pepper. Serve immediately.

INGREDIENTS

4 cups chicken broth
Olive oil
3 cloves garlic, chopped fine
1 medium red onion, chopped
3 sweet sausages
1 tablespoon fennel seeds, toasted
1 bunch dinosaur kale, chopped coarse
1½ cups barley
¼ cup Asiago cheese, grated
1 tablespoon butter
Salt and pepper, to taste

PREPARATION

In a medium sized saucepot heat chicken broth until warm and simmer while making risotto. In a separate medium-sized saucepot add olive oil and sauté garlic and onion, 5 minutes. Then crumble in sausages and add fennel seeds, sauté until sausage is cooked, 5 to 7 minutes, remove sausage and fennel seeds from pot and set aside. Next, add kale and sauté until wilted, 3 to 5 minutes. Add barley and ½ cup broth, reduce liquid and then add another ½ cup broth every 7 minutes or until barley is cooked through and tender, about 20 to 25 minutes. Add sausage and fennel seeds back to pot and combine. Remove the pot from heat and finish with cheese and butter. Season with salt and pepper and serve.

INGREDIENTS

6 each chicken breasts, pounded flat
Zest and juice of 2 lemons
Salt and pepper
Lemon thyme Asiago pesto, recipe below

PREPARATION

Marinate chicken breasts in lemon juice, zest, salt and pepper for approximately 30 minutes.
Grill and drizzle with lemon thyme Asiago pesto.
Serve immediately.

Lemon Thyme Asiago Pesto

Makes 1 ½ cups pesto

INGREDIENTS

4 garlic cloves
½ cup pine nuts
2 to 3 cups chopped fresh lemon thyme
⅔ cup extra-virgin olive oil
1 teaspoon lemon zest
Juice of 1 lemon
½ cup grated Asiago cheese
Salt and pepper

PREPARATION

Mix all ingredients with a hand held mixer or food processor until smooth.

INGREDIENTS

4 garlic cloves
1/2 cup nuts-pine
2-3 cups chopped fresh lemon thyme
2/3 cup extra-virgin olive oil
1 tsp lemon zest
Juice of one lemon
½ c grated asiago cheese
Salt/pepper

PREPARATION

Mix all ingredients with a hand held mixer or food processor until smooth. Serve over vegetables or meats, excellent on fish.