Ingredients

Vegetable Risotto

• 2 tablespoons olive oil

• 2 tablespoons shallots, minced

• 1/4 cup organic carrots, minced

• 2 teaspoons organic garlic

• 1 cup organic zucchini, diced

• 1 cup yellow squash, diced

• 1/4 cup wine (use Pinot Grigio)

• 2 cups chicken stock

• 3 tablespoons Parmesan cheese

• 1/4 cup chervil

• 1/4 cup Italian parsley (mixed with chervil)

• Kosher salt and pepper to taste

Fish

• 1/4 cup olive oil

• 1 cup organic carrots, diced

• 2 cups onions, diced

• 1 cup organic celery, diced

• 4 (5 ounces) salmon fillets, center cut

• Kosher salt and pepper to taste

Curry Crème

• 1 cup Greek yogurt (do not substitute)

• 1 teaspoon shallots, finely minced

• 1/2 teaspoon curry powder

• 1/4 teaspoon lime juice

• 1/4 teaspoon cayenne

• 1/2 teaspoon Spice Rubs, use Asian Rub (Curry Spice Blend with Sesame Seeds)

• 3 drops food coloring, use yellow food coloring