Recipes

½ onion small diced

1/3 # butter

# aborio rice

¼ cup white wine

qt chicken stock

1/3 cup grated cheese

Saute onion in butter until translucent add rice and sauté for 2 minutes

Add wine, deglaze and start adding broth ½ cup at a time, stirring the same way.

Keep adding stock until rice is al dente.

If not using for immediate service spread out in fish box to cool.

If using for service add cheese and a little more butter and serve.

Whole roasted peppers

1 ¼ cup art hearts quartered

c. kalamata olives

c. pitted cured olives

1 medium red onion

¼ cup chopped fresh basil

s&p

1/4 c olive oil

2T. red wine vinegar

cut Spanish olives in half, julienne red onions and cut roasted pepper into strips.

Mix with the vinegar, oil and season with salt and pepper to taste.

Put over a bed of lettuce or not.

1 ½ oz salt

1 oz yeast

1 qt warm water

2T cup oil

2-2 ½ # flour

Mix yeast salt and water. Add flour and mix, add 2# and then a little bit at a time til nice

Add oil and incorporate. Let raise 2 hours

Top with red onions, roma tomatoes, rosemary etc.

Bake @ 30 minutes at 450.