Artichoke Risotto with Peas and Pancetta

Serves 4 INGREDIENTS 1 quart chicken stock 3 ounces pancetta, cut into ¼ inch dice 1 teaspoon olive oil â…“ cup finely chopped onion 2 cloves garlic, peeled and minced 1 cup Arborio rice ¼ tablespoons white wine 1 cup peas (thawed if frozen) 1 recipe baby artichokes in lemon vinaigrette, drained and thinly sliced […]

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Green Apple and Celery Salad with Walnuts and Lemon Vinaigrette

Serves 4 INGREDIENTS 6 large or 8 medium celery stalks 1⁄3 cup roughly chopped walnuts 2 tablespoons freshly squeezed lemon juice 2 tablespoons Dijon-style mustard 1 garlic clove, crushed 2 teaspoons honey ½ teaspoon coarse sea salt or kosher salt 5 tablespoons extra-virgin olive oil Freshly milled black pepper 1 large Granny smith apple ¼ […]

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