Recipes

Wild Salmon over herbed “orzatto” with heirloom tomato Salad Vinaigrette

YIELD: 12

FOR RISOTTO:
8 oz. applewood-smoked bacon
10 oz. onion, diced
4 oz. butter
2 cups risotto
8 oz. white wine
6 cups chicken stock
1 cup orzo
1 tsp. olive oil
1 cup chicken stock
1 cup heavy cream
1 cup chicken stock
2 cups Tillamook Cheddar, shredded
½ tsp. fresh thyme, chopped
1 tsp. fresh parsley, chopped

FOR VINAIGRETTE:
2 cups yellow cherry tomatoes
2 cups red cherry tomatoes
4 oz. olive

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