Spring Fling Risotto

Ingredients:
3 Tbl Extra Virgin Olive Oil
3 Tbl Unsalted Butter
1 Small Red Bell Pepper – diced small
1 Small Green Pepper – diced small
1 Small Yellow Squash – diced small
3 Cloves Garlic – minced
1 Small Red Onion – diced small
2 tsp Grated Lemon Zest
3 Tbl Chopped Fresh Mint
3 Tbl Chopped Fresh Parsley
2 Tbl Chopped Fresh Rosemary
1 ½ Cups Uncooked Arborio Rice
½ Cup White Wine
5 Cups Vegetable Broth
1/3 Cup Grated Parmesan Cheese
Salt & White Pepper to Taste)
Preparation:
1.	In a small bowl mix lemon zest, mint, parsley and rosemary.
2.	Heat oil and butter in a medium skillet over medium heat.
3.	Stir half of the herb mixture into sauce pan. Set the rest aside.
4.	Add the red pepper, green pepper, onion and garlic to the sauté pan. Sauté vegetables until slightly softened.
5.	Add the Arborio rice, stirring frequently until rice is coated with butter and oil.
6.	Add the white wine and let it reduce until there in no liquid left. Stir continuously.
7.	Add 1 cup of vegetable broth. Add the yellow squash. Continue to stir.
8.	Add more broth as necessary when the liquid cooks down. The rice should have a small amount of broth covering it at all times. Continue to cook and stir constantly until all broth is absorbed and rice is tender.
9.	Remove the pan from heat and stir in the remaining herb mixture and the parmesan cheese. Salt and pepper to taste.
10.	Enjoy!

Angel Hair Fritta Cake with Parmigiano Cheese

Ingredients:
10 Whole eggs
1/2 bunch flat parsley, rough chopped
1/3 Cup water
1-1/4 Cup grated parmigiano cheese
Kosher salt & fresh ground pepper, season to taste
1/2 lbs. angel hair pasta, cooked drained, room temperature;
2 Tbls Extra virgin olive oil
2 Tbls Sweet butter
Preparation:
1.	In a non reactive bowl combine eggs, parsley, water, salt & pepper, whisk until frothy. (You will repeat the following procedure 5 times.)
2.	In an 8 inch non-stick skillet over medium heat combine 20% of butter & oil.
3.	Add 20% egg mixture and 20% pasta (distributed flat in pan). Cook for 1 minute. Then flip and cook 1 minute on second side.
4.	Remove and place on a flat cake plate. Sprinkle with 20% of the cheese and prepare the next layer, which will go atop the last, and so on for five layers.
5.	To serve let rest for 20 minutes, then cut like a cake.
	Enjoy!

Scott Chow Fun from Tommy Tang

Recipe Serves 4
Marinade Ingredients:
8 oz. thin sliced fillet of beef 1 by 2 inch strips
1 tablespoon roasted sesame oil
1 tablespoon oyster sauce
½ teaspoon ground white pepper
½ teaspoon sugar
Noodles Ingredients:
3 tablespoons olive or vegetable oil
1 tablespoon chopped garlic
2 tablespoons bean condiment *
12 oz. fresh rice noodles **
4 cups Asian broccoli ***
1 cup sliced brown onions
3 tablespoons sliced, peeled fresh ginger cut into thin 1 ¼ inch strips
½ cup sliced bamboo shoots
2 tablespoons Thai fish sauce seasoning
2 tablespoons Thai sweet black bean sauce (sweet soy sauce)
2 tablespoons Thai light soy sauce
2 tablespoons rice or vegetable vinegar
2 teaspoons sugar
½ teaspoon ground white pepper
½ cup sliced scallions 1 ½ inches in length
2 cups fresh bean sprouts
2 tablespoons diced chili vinegar (optional) ****
1 teaspoon dried Kee Noo chili flakes (optional)
Preparation:
1.	Place beef and marinade ingredients together in a bowl, mix thoroughly and set aside.
2.	Heat 1 tablespoon of oil in a large skillet over high heat.
3.	Add marinated beef and leave undisturbed in the skillet for a minute, stir beef for another 1-2 minutes or until it’s semi-cooked. Transfer beef to the same mixing bowl and set aside.
4.	Place remaining oil into the same large skillet over high heat, add garlic and bean condiment and stir for a minute.
5.	Add rice noodles and stir for 2 minutes.
6.	Add semi-cooked beef, broccoli, ginger, bamboo shoots and stir for 2 to 3 minutes.
7.	Add remaining ingredients except the scallions and the bean sprouts, stirring gently and constantly for 3 minutes.
8.	Add scallions and bean sprouts and stir until ingredients are thoroughly mixed.
9.	Transfer to a large serving plate and sprinkle with ground white pepper. Add diced chili vinegar and chili flakes as desired.
*	Bean condiment, Salted soybean: these are the same product with different brands and names. Thai or Chinese varieties are similar; use either. Made from fermented soybeans, this salty condiment combines with other ingredients to create a complex, subtle flavor.
**	Fresh rice noodles are already steam cooked when you buy them, they cook very quickly. Purchase only what you need; even in the refrigerator they only last two or three days. Fresh Rad-Na noodles are available in most Asian markets or you can easily find the dried variety.
***	Asian broccoli: cut leaves into small pieces and peel hard fiber parts off broccoli stem and cut lengthwise.
****	Diced Chili Vinegar Ingredients ½ cup finely diced Serrano chilies ¾ cup rice vinegar 2 cloves fresh garlic Procedure Combine ingredients in a jar and shake. Keep this chili vinegar in the refrigerator for later use, up to 3 months.