Mushroom Risotto

Ingredients:

• 6 cups chicken broth, divided
• 3 tablespoons olive oil, divided
• 1 pound portobello mushrooms, thinly sliced
• 1 pound white mushrooms, thinly sliced
• 2 shallots, diced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• sea salt to taste
• freshly ground black pepper to taste
• 3 tablespoons finely chopped chives
• 4 tablespoons butter

Directions:

1. In a saucepan, warm the broth over low heat.
2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft which is about 3 minutes. Remove mushrooms and their liquid then set aside.
3. Add 1 tablespoon olive oil to skillet and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 minutes.
4. Remove from heat, and stir in mushrooms with their liquid, butter, and chives. Season with salt and pepper to taste.

Apricot Smoothie

Ingredients:

• 1 cup milk or almond milk
• 2 apricots, pitted
• 2 teaspoons honey
• 1/2 cup ice

Directions:

1. Combine ingredients in a blender and blend until creamy. Pour into a glass and garnish with fresh mint.

Peach Martini

Ingredients:

• 2 ounces vanilla vodka
• 1-ounce peach schnapps
• 2 ounces peach nectar
• 1/2-ounce fresh lime juice
• Ice cubes

Directions:

1. In a cocktail shaker mix all the ingredients along with the ice. Shake well and serve.

Rosemary Chicken

Ingredients:

• 3/4 pound small red-skinned potatoes, halved
• Salt
• 2 sprigs fresh rosemary
• 2 cloves garlic, smashed
• Red pepper flakes
• Juice of 2 lemons
• 2 tablespoons extra-virgin olive oil
• 4 skin-on, bone-in chicken breasts
• 10 ounces cremini mushrooms, halved

Directions:

1. Preheat the oven to 450º. Cover the potatoes with salted cold water in a saucepan. Bring to a boil over medium-high heat and cook until tender which is about 8 minutes then drain and set aside.
2. Combine the rosemary leaves, garlic, salt, and the red pepper flakes. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
3. Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken then add the mushrooms and potatoes to the skillet and drizzle with the remaining lemon juice.
4. Add the rosemary sprigs and the squeezed lemon halves to the skillet then transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp about 20 minutes.

Butterbeer

Ingredients:

• 1 cup brown sugar 
• 4 tablespoons butter 
• 1/2 teaspoon salt 
• 1 teaspoon apple cider vinegar 
• 3/4 cup heavy cream, divided 
• Four 12-ounce bottles cream soda, chilled

Directions:

1. In a small saucepan, combine brown sugar with 2 tablespoons water. Bring to a boil over medium heat and cook until the mixture reaches 240 degrees, stirring occasionally which is about a minute of cooking. Turn off the heat and add the butter, salt, vinegar, and 1/4 cup heavy cream. Stir until smooth. Cool mixture to room temperature before using.

2. In a medium bowl, beat together the remaining cream (1/2 cup) with 2 tablespoons of the brown sugar syrup.

3. In each glass, mix together 1/4 cup brown sugar syrup with 1/4 cup cream soda. Pour in the rest of the cream soda until it is nearly to the brim of the glass. Top with whipped cream.