Ingredients

• 1 cup Arborio rice
• 8 oz mushrooms, sliced
• 4 cups vegetable or chicken broth
• 1/2 cup white wine
• 1/2 cup parmesan
• 1 small onion, diced
• 2 tbsp butter
• Salt, pepper

Instructions

1. Sauté onion and mushrooms in butter. Add rice; stir 1 min. Add wine; reduce.
2. Add broth one ladle at a time, stirring until absorbed. Finish with parmesan, salt, and pepper. Serve.

Ingredients

• 4 cups mixed greens
• 4 fresh figs, quartered
• 2 oz goat cheese, crumbled
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 3 tbsp olive oil
• Salt, pepper

Instructions

1. Arrange greens on plates. Top with figs and goat cheese.
2. Whisk vinegar, honey, oil, salt, pepper; drizzle over salad. Serve.

Ingredients

• 1 whole chicken (about 4 lbs)
• 2 lemons
• Fresh thyme
• 4 cloves garlic
• Olive oil, salt, pepper

Instructions

1. Rub chicken with oil, salt, pepper. Stuff cavity with lemon halves, thyme, garlic.
2. Roast at 425°F for 1 hr 15 min until golden. Rest 15 min before carving.

Ingredients

• 2 cups Greek yogurt
• 4 tbsp honey
• 1/2 cup granola
• 1 cup mixed berries
• Mint (optional)

Instructions

1. Layer yogurt, honey, granola, and berries in glasses. Repeat. Top with berries and mint. Serve.

Ingredients

• 8 oz pasta
• 1/2 cup basil pesto
• 1 pint cherry tomatoes, halved
• Parmesan
• Salt, pepper

Instructions

1. Cook pasta. Sauté tomatoes until soft. Toss pasta with pesto and tomatoes. Season; top with parmesan. Serve.

Ingredients

• 1 cup fresh lemon juice
• 1/2 cup sugar
• 2 cups water
• 1 tbsp dried lavender (or lavender syrup)
• Ice

Instructions

1. Simmer 1 cup water with sugar and lavender 5 min; strain. Mix with lemon juice and remaining water. Chill. Serve over ice.