Ingredients:

3 pounds of mixed colored potatoes - purple, red and white, quartered

2 - 3 tablespoons of truffle oil*
3 - 4 tablespoons of shaved or grated parmesan cheese
Salt
Pepper

Ingredients:

2 lemons halved
6 large artichokes

6 tablespoons butter
6 tablespoons olive oil
2 shallots minced
4 tablespoons white wine
4 tablespoons lemon juice
3 tablespoons of chopped fresh herbs such as basil, marjoram and thyme
Salt and freshly ground black pepper

This is a great way to serve an abundance of summer veggies. Drizzling the balsamic vinegar over the veggies after they have been grilled, adds a tasty tangy flavor.

Ingredients:

1 1/2 lbs medium asparagus, peeled & trimmed
1 tablespoon of champagne vinegar
2 teaspoons of minced shallots
1/4 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons of extra-virgin olive oil
1 1/2 teaspoons finely chopped fresh tarragon
Feta cheese - barrel aged, enough to crumble over the asparagus, about 1/4 of a pound

Ingredients:

1.25 oz of dried porcini mushrooms
5-7 cups of organic chicken stock heated

1/2 cup olive oil
1 medium organic onion minced fine
2 organic garlic cloves, minced
2 cups organic Aborio rice
1 cup dry organic white wine
2 tablespoons of organic butter
1/2 pound wild mushrooms, cut into bite size pieces
Salt
3 oz of chilled black truffle butter
1/2 cup grated parmesan
1 bunch of organic marjoram leaves chopped
Fresh ground pepper
Truffle oil if desired

Ingredients:

1 cup dry organic white wine
2 large organic shallots
8 oz soft organic sweet cream butter
4 oz organic tarragon leaves
Salt
Lemon juice from fresh organic lemons

1 pound organic Haricots Verts or other green beans, washed and cut diagonally, removing stems
Salt and pepper

This is a great accompaniment to any entrée such as chicken or fish and is a snap to make.

I love roasted or grilled potatoes in the summer and I love fresh summer herb pesto. Thus, I decided to combine the two for delicious, bright summer flavors.