Two Course Recipe

Simple mixed green salad

In a large bowl combine the mixed baby greens, halved cherry tomatoes, sliced cucumber and thinly sliced red onion. In a small jar or bowl whisk together 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper until emulsified. Toss the salad with dressing to lightly coat (about 1 to 2 tablespoons dressing per serving). Top with croutons just before plating. Portion into starter plates and hold chilled until service.

Optional classic vegetable soup

Heat 1 tablespoon olive oil in a medium pot over medium heat. Add the diced onion, carrots and celery and cook, stirring occasionally, until softened, about 6 minutes. Add 4 cups chicken or vegetable stock and bring to a simmer. Season with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Simmer gently 12–15 minutes until vegetables are tender. Taste and adjust seasoning. Stir in chopped parsley just before serving. Ladle into bowls and serve hot.

Preheat oven to 425°F (220°C). Pat chicken pieces dry with paper towels. In a small bowl combine the juice and zest of 2 lemons, 3 tablespoons olive oil, minced garlic, chopped rosemary, thyme, 1 1/2 teaspoons salt and 3/4 teaspoon black pepper to make a marinade. Rub the marinade evenly over each piece of chicken, making sure to get some under any skin. Let marinated chicken rest at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

Arrange chicken on a rimmed baking sheet or roasting pan skin-side up with space between pieces. Roast in the preheated oven until skin is golden and an instant-read thermometer inserted into the thickest part reads 165°F (74°C), about 25–30 minutes for breasts, 30–40 minutes for thighs depending on size. Remove from oven and let rest 5 minutes before plating. Spoon any pan juices over the chicken. Serve one piece per guest as the plated entrée option.

Heat the 6 cups of stock in a saucepan and keep warm over low heat (do not boil). In a heavy-bottomed skillet or saucepan, warm 2 tablespoons olive oil and 2 tablespoons butter over medium heat. Add sliced mushrooms and sauté until they release their liquid and begin to brown, about 6–8 minutes. Remove mushrooms to a bowl and set aside.

Add the diced onion to the pan and cook in the mushroom juices with an extra splash of oil if needed until translucent, 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant. Add the 2 cups Arborio rice and stir to coat grains in fat, toasting 1–2 minutes until edges become translucent. If using, pour in 1/2 cup white wine and simmer, stirring, until mostly absorbed.

Begin adding warm stock, one ladle (about 1/2 cup) at a time, stirring frequently. Allow liquid to be mostly absorbed before adding the next ladle. Continue this process for 18–22 minutes, tasting after 15 minutes: rice should be tender with a slight bite (al dente) and the texture creamy. When rice is almost done, stir the sautéed mushrooms back into the risotto.

Remove pan from heat and stir in 2 tablespoons butter and 3/4 cup grated Parmesan until melted and glossy. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, adjust to taste. Stir in 2 tablespoons chopped parsley. Let rest 2 minutes, then portion into warm plates (about 1 to 1 1/4 cups per serving). Garnish with extra Parmesan or parsley if desired.

If serving rolls warm, preheat oven to 350°F (175°C). Arrange dinner rolls or sliced baguette on a baking sheet, brush lightly with 2 tablespoons olive oil and warm 6–8 minutes until heated through and slightly crisp on edges. Meanwhile, soften 1/2 cup unsalted butter at room temperature and mix with 1 tablespoon chopped parsley and a pinch (1/2 teaspoon) sea salt for an herbed butter.

Place warm rolls or sliced baguette on a bread basket or individual plates with a portion of the herbed butter. Refill baskets as needed for service.