These onions are so easy to prepare and come out incredibly sweet when grilled and drizzled with balsamic vinegar.

What's great about compound butters is that they can be made up to one week ahead and stored in the refrigerator until ready to use. This butter can also be used on grilled vegetables as well.

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