Recipe courtesy of Ben Wiley VT class.  After learning to make Risotto, we adapted this recipe to add sauted mushrooms to mixture at the end of the cooking time). 8 Servings Ingredients 5 cups – chicken stock, simmering 2 TBSP – butter 1 TBSP – Olive Oil 2 medium onions, quartered and thin sliced (2… Continue reading Risotto, Charleston Perloo with Mushrooms

Recipe adapted from Bon Appetit. 8 servings Ingredients 4  1/2 cups – chicken stock, simmering 2 tspn – butter 1 medium onion, finely chopped (1 cup) 1 cup – pearl barley (uncooked) 2 tspn – fresh thyme leaves, finely chopped (or ½ tspn dried thyme leaves) 1 Bay leaf 1/4 cup – dry white wine… Continue reading Risotto, Mushroom Barley

Serves 6 Ingredients: 4 chicken breast halves – boneless, skinless 1/2 cup – flour 2 tspn – freshly ground black pepper 2 tspn – salt 3 TBSP – olive oil 3 TBSP – butter 1 bunch – green onions, sliced (greens and whites) 8 oz – mushrooms, sliced 1 cup – beef broth 1 cup… Continue reading Chicken Scallopini

Serves 4-6 1 lb Hot Italian Sausage, casings removed 3 large potatoes, unpeeled and sliced lengthwise in quarters, and then in 1/8-1/4 inch slices 1 large onion, chopped 3 strips, thick-cut bacon, chopped 4 garlic cloves, minced 3 cups Kale, veins removed and sliced thin like ribbons 2 (14.5oz) cans chicken broth 2.5 cups water… Continue reading Zuppa Toscana (Olive Garden Copycat Sausage, Kale soup)

Serves 5. This dish can be prepared as sliders or over a bed of rice or couscous. Ingredients: 5 boneless skinless chicken thighs 5 Brioche buns ( if sliders) 2 cups rice or 1 cup couscous (if served over) 1 large red onion, medium diced 4 cloves – garlic, minced 5 sprigs – fresh Thyme… Continue reading Chicken with Maple Glazed Habenero

Recipe modified from Blue Apron 1 lb – ground Pork 2 TBSP – Olive Oil 1 Habenero pepper 2 oz – tequila 2 TBSP – Chili Black Bean Sauce 1 TBSP – grated Ginger 4 radishes ½ cup – White wine Vinegar 2 TBSP – Mayonnaise 12 Brioche slider buns Directions: Cut the each habenero… Continue reading Sliders, Ginger Pork

5 1/2 cups low-sodium chicken broth 1/2 oz dried porcini mushrooms 1/2 stick unsalted butter 2 cups chopped onion 2 garlic cloves, minced 1 1/2 cups arborio rice 2/3 cup dry white wine 1/2 cup frozen peas 2/3 grated Parmesan cheese Salt Pepper Simmer broth. Add porcini mushrooms and let rest until tender (~5 minutes).… Continue reading Risotto

Makes ~5 bowls 12~16oz Kielbasa sausage1 Medium yellow onion, diced~5 Cloves garlic, crushed .5 lb Lentils4 tsp Better Than Bouillon stock concentrate (Chicken preferred, but use whatever you want)5 Cups water14 oz Diced Tomatoes1/2 tsp sugar1 Tablespoon Thyme2 tsp Hot sauce1.5 Teaspoon Cayenne 1.5 Tablespoon Butter1.5 Tablespoon Flour Cut sausage into half circles, at most… Continue reading Sausage and Lentil Soup

Serves 4. Prep time = 30 minutes 12 oz – Andouille Sausage, cut diagonally into1/2” slices 1 – medium Yellow Bell Pepper, chopped 4 cloves – garlic, finely sliced 1 pint – grape tomatoes 1/4 tspn – kosher salt 1 TBSP – butter 2/3 cups – Instant Grits 1 cup – cheddar cheese, shredded 1/2… Continue reading Old Bay Cheddar Grits with Andoulle & Tomatoes

Serves 12 – Courtesy of iheartvegetables.com 2  14oz bags – frozen corn 1 Tbsp – Olive Oil 1/4 cup – Mayonnaise 8 oz – Feta Cheese, crumbled 1/2 Jalapeno – finely diced 1/2 cup – Cilantro, chopped 3 cloves – garlic, minced 1 lime, halved Salt & Black pepper – to taste Red Pepper Flakes… Continue reading Spicy Mexican Street Corn Salad