I made this Roasted Lemon Chicken the  summer of 2011. This weekend I craved the same chicken, but with vegetables available in our local Boise stores. I used acorn squash, parsnips, and brown mushrooms. I actually tweaked my original recipe and went crazy with the lemon zest and sage. What the heck, they are my... Continue Reading →

Serves 8 Risotto: 2-3 shallots, chopped 1-2 tablespoons sesame oil 1 ¾ cups Arborio rice ¼ cup dry sherry cooking wine 4 cups low sodium chicken broth 4-5 short lemon grass stalks Thai ingredients: 2 cups shitake mushrooms, rinsed, stemmed, sliced 2 red bell peppers, sliced thinly 1 large can sliced water chestnuts Sesame oil... Continue Reading →