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Both of these recipes were delicious. Although, I had written a more definitive description, somehow I copied and pasted the first two paragraphs of my essay and missed the balance. I've scrolled through my documents and emails and can't locate the balance of this recipe review. However, pasta/risotto and chicken are always favorites of my husband and I. Barley, Kale and Butternut Squash Risotto Risotto d’Orzo, Cavolo Nero, e Zucca By Lidia Bastianich, www.lidiasitaly.com Servings: 6 to 8 Ingredients 1 teaspoon kosher salt, plus more for the cooking water and to taste 2 fresh bay leaves 2 cups pearled barley 8 cups chicken stock ¼ cup extra-virgin olive oil 1 medium onion, finely chopped 1 large carrot, finely chopped 2 stalks celery, finely chopped 1 cup dry white wine 1 medium bunch kale (about 1 pound), stemmed, leaves coarsely chopped 4 cups ½” cubes butternut squash 3 tablespoons butter, cut into bits ¾ cup grated Grana Padano Bring a large saucepan of salted water to a boil. Add the bay leaves and barley, and simmer until the barley is about halfway cooked (just beginning to become tender on the outside, hard in the center), about 30 minutes. Drain well. Bring the stock to a bare simmer in a medium saucepan over low heat; keep it hot. Add the olive oil to a large Dutch oven over medium heat. When the oil is hot, add the onion and about ⅓ cup of the hot stock. Simmer until the stock reduces away, about 3 minutes. Add the carrot and celery, and cook until slightly softened, about 4 minutes. Add the drained barley, and toss to combine. Let the barley dry in the pot for a minute, then add the wine. Simmer until the wine is absorbed, then add enough of the stock just to cover the barley. Add the kale and butternut squash, and stir to combine. Simmer until the first batch of stock is absorbed, about 7 minutes. Season with the salt, and keep adding stock to cover, until the barley is creamy and the vegetables are cooked, about 15 minutes more. Off heat, add the butter and grated cheese, mix well to combine, season with salt if necessary, and serve. 
Stuffed Chicken Breasts with Spinach, Cheese and Sun-Dried Tomatoes From the website “The Modern Proper” Serves: 4 Prep Time: 20 minutes Cook Time” 30 minutes Ingredients 4 large chicken breasts 1 tsp salt 2 tbsp olive oil 2 garlic cloves, minced 1/4 cup pesto 4 tbsp cream cheese 3/4 cup mozzarella cheese, shredded ½ cup sundried tomatoes ½ cup spinach, roughly chopped 2 tbsp parsley, minced, optional Preparation
White Beans with Radishes, Miso and Greens By Colu Henry The New York Times, “Five Dishes to Cook This Week” April 11, 2021 Time: 10 minutes Yield: 2 to 4 Servings Ingredients 2 tablespoons white miso 4 tablespoons unsalted butter 2 garlic cloves, finely chopped 2 (15-ounce) cans white beans, like cannellini or butter beans, rinsed and drained 3 cups pea shoots, arugula or other baby greens 3 to 4small radishes, thinly sliced Fresh lemon wedges, for squeezing Black pepper PREPARATION
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