Author: Jessica Rubano

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 tomatoes, basil, salt and pepper to taste.
5. Sprinkle goat cheese over top of salad and garnish with oil cured pitted olives.
6. Best served at room temperature.

Working in batches, cook kale in a large pot of boiling salted water until just tender, about 4 minutes. Using tongs, transfer to a rimmed baking sheet; let cool. Set aside pot with water. Squeeze out excess liquid from kale; chop leaves and finely chop stems; set aside.

Heat 3 tablespoons oil in a small skillet over medium heat. Add breadcrumbs and cook, stirring often, until beginning to brown, about 4 minutes. Add one-third of chopped garlic and cook, stirring often, until breadcrumbs are golden, about 3 minutes. Season with salt and pepper and transfer to a paper towel-lined plate; let cool.

Heat butter and remaining 2 tablespoons oil in a large heavy pot over medium-low heat. Add anchovies, red pepper flakes, and remaining two-thirds of chopped garlic; cook, mashing anchovies with a spoon, until a paste forms, about 2 minutes. Add reserved kale and 1/2 cup water. Cook, stirring often, until kale is warmed through, about 4 minutes. Season with salt and pepper.

Meanwhile, bring reserved kale cooking liquid to a boil; add pasta and cook, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.

Add pasta and 1/2 cup pasta cooking liquid to kale mixture and stir to coat. Increase heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta. Mix in Parmesan and 1/2 cup breadcrumbs; toss to combine. Divide pasta among bowls, drizzle with oil, and top with remaining breadcrumbs.

• Place bacon slices into a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a plate lined with paper towels to drain.
• Stir onion, garlic, and salt into the hot skillet and cook and stir until fragrant, 2 to 3 minutes. Remove from heat.
• Bring a large saucepan of water to a boil and stir in the asparagus; reduce heat to medium-low and simmer until asparagus are softened but still bright green, 5 to 8 minutes. Drain asparagus and set aside.
• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes; drain.
• Transfer cooked potatoes to a soup pot and mash them with a potato masher, leaving some potato chunks for texture.
• Pour milk into a microwave-safe bowl and heat on high setting until the milk is hot, 1 to 3 minutes; stir milk occasionally as it heats. Pour hot milk into the potatoes and stir to combine.
• Place soup over medium-low heat. Crumble bacon slices and stir bacon and the onion mixture into the soup; heat to a simmer and cook, stirring often, until soup thickens, 5 to 10 minutes.
• Sprinkle soup with chives to serve.

• In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
• In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

• Preheat oven to 350 degrees F (175 degrees C). Slice cookie dough and arrange on greased pizza pan, overlapping edges. Press dough flat into pan. Bake for 10 to 12 minutes. Allow to cool.
• In a large bowl, soften cream cheese, then fold in the whipped topping. Spread over cooled crust. You can chill for a while at this point, or continue by arranging the fruit.
• Begin with strawberries, sliced in half. Arrange in a circle around the outside edge. Continue with fruit of your choice, working towards the middle. If bananas are used, dip them in lemon juice so they don’t darken. Then make a sauce to spoon over fruit.
• In a saucepan, combine sugar, salt, corn starch, orange juice, lemon juice and water. Cook and stir over medium heat. Bring to a boil, and cook for 1 or 2 minutes, until thickened.  Remove from heat, and add grated orange rind. Allow to cool, but not set up. Spoon over fruit. Chill for two hours, then cut into wedges and serve.

Make the Vinaigrette: In the bowl of a food processor or a blender, puree strawberries with lemon juice. If you are using sweetener, add with lemon juice. With the food processor running, add the olive oil in a slow steady stream. Taste and adjust with more salt, pepper or lemon juice.

Make the Salad: Toss the arugula in a large bowl with the Strawberry Vinaigrette. Taste and adjust by adding more vinaigrette, salt and/or pepper if needed.

Divide dressed arugula among plates or bowls. Divide berries, walnuts and chicken (and cheese if you’re using) among plates.

1. Pre boil cipollini for 2 minutes with skins on then submerge in ice bath for easy peeling.
2. Heat oven to 400 degrees, then place all mushrooms and cipollini on a baking sheet, drizzle with olive, oil salt and pepper. Cook until caramelized around 10 minutes or so. Set aside.
3. In the meantime make your sauce by placing the garlic, butter and a drizzle of olive oil in a sauce pan, saute until garlic turns golden then pour in the Marsala and the thyme from one or two branches, let the alcohol cook down for a few minutes then whisk in the mascarpone cheese, reduce heat and slowly let the sauce thicken.
4. When the sauce thickens then add in your roasted and caramelized cipollini and mushrooms then toss in the cooked pasta, gently stirring to coat everything with the sauce.
5. Garnish with parsley and more thyme.

Make the orange sauce by bringing to a boil the maple syrup, 1 tablespoon of the honey, the orange juice, ginger and chicken stock.  Add the cornstarch, mixed with a little water to the pan and continue to boil until the sauce has thickened.  Set aside and keep warm.

Mix the rest of the honey and the mustard.  Sear the duck breast on the fat side in a heavy skillet for about 3 minutes.  Dip into the honey mustard mixture and broil for about 10 minutes in the oven.  Slice and serve with the orange sauce and orange sections.