Melon and Prosciutto Risotto Recipe Cassy Vires, Home Wine Kitchen, St. Louis: & 34;I like to take a classic pairing and turn it on its head.& 34;Recipe PreparationBring 6 cups vegetable broth to a simmer. Melt 3 tablespoons butter in a large saucepan over medium-high heat. Add 1/2 medium cantaloupe (peeled, seeded, grated), 2 chopped shallots, and 1 chopped garlic clove; cook, stirring, until liquid is thickened, 8–10 minutes.

BarbatLaCratita's recipe .. thank you.bone boned chicken legslinelineizerbusuioc, saltpiperboiaa glass of red wine (I didn't have it and I put white wine) a quarter cup of waterPortions: 2Preparation time: less than 30 minutes RECIPE METHOD and very good. Boneless chicken legs are stuffed with pitted olives, thin slices of kaizer and basil.

Downtown Cary will soon get its own taste of this baker’s award-winning breadLa Farm Bakery produces 35 different breads in styles that include the seasonal Kalamata olive.You’d be hard pressed to find a more passionate and talented Master Baker than North Carolina’s Lionel Vatinet of La Farm Bakery.

This week, The New York Times restaurant critic Pete Wells reviews chef Chris Cipollone’s Piora, which he says is & 34;put together with intelligence and taste,& 34; in Manhattan& 39;s West Village. Owned by Cipollone and Korean-American Simon Kim, who has management experience working with Thomas Keller and Jean-Georges Vongerichten, Piora uses Korean flavors in its dishes, according to Wells.

Summer Pasta with Olives, Roasted Peppers and Capers Recipe Ingredients1/3 cup chopped fresh parsley2 pounds tomatoes, chopped1/2 cup pitted brine-cured black olives (such as Kalamata), chopped2 tablespoons chopped fresh marjoram or 2 teaspoons dried1 pound medium pasta shells1 cup freshly grated pecorino Romano cheese (about 3 ounces)Recipe PreparationChar peppers over gas flame or in broiler until blackened on all sides.

Cut the cabbage and the noodle pepper, the sliced ​​carrots. Put the rest of the ingredients, mix and leave until the next day, then put in jars. Mix from time to time.