Spring Recipes

  • Sauteed Barramundi with Lemon Butter

  • Honey Mustard Duck Breast with Orange Sauce

  • Mushroom Marsala with Cipollini and Thyme

  • Berry Walnut Arugula Salad with Roast Chicken and Strawberry Vinaigrette

  • Fruit Pizza

  • Strawberry Spinach Salad

  • Potato Soup with Bacon and Asparagus

  • 1. Place 1 Tbsp extra virgin olive oil in medium size skillet.  Toast until farro is lightly toasted and aromatic. Cool slightly. 2. Add 3 cups of water and salt to pan and bring to boil.  Reduce to simmer and cook uncovered until farro is medium tender, about 15-18 minutes. Drain well. 3. Place farro in mixing bowl and add remaining 6 Tbsp Roland Extra Virgin Olive Oil, 3 Tbsp Roland Red Wine Vinegar, chopped onion and garlic. 4. Let stand at room temperature up to one hour. At serving time, fold in cherry

    Orecchiette with Kale and Breadcrumbs

  • Toasted Farro with Cherry Tomatoes, Basil and Goat Cheese

    Toasted Farro with Cherry Tomatoes, Basil and Goat Cheese

  • Sesame Crusted Tuna with POM Soy Syrup

    Sesame Crusted Tuna with POM Soy Syrup