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Recipes of the Week

Grilled Baby Artichokes with Mozzarella, Parma Prosciutto and Balsamic Syrup

Photo: The Perishables Group

Top Recipe

Piedmontese-Style Stuffed Veal

Photo: The Beef Checkoff

From: Chef Peter Schonman, Biaggi's, Bloomington, IL. Yield: 12 servings.
Goat Cheese Croquettes:
1½ lb. Alouette Chevre
¼ cup olive oil
1 Tbsp. rough-chopped fresh thyme
½ tsp. salt

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