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Using a long wooden spoon handle, carefully start at one side of the circle and roll the two circles of dough onto the handle creating a cigar-like shape. Gently slide dough off the handle and set aside while making the others, making sure to cover with plastic wrap. Place the rolls directly on the oven rack or a smaller mesh cooling rack so that they brown on all sides. Bake about 3 to 4 minutes, then turn and bake 3 to 4 minutes more. Watch carefully as times vary with each oven. Can be served immediately or stored in an air-tight container.

How to Plate: Using a pastry brush, stroke vinegar and oil dressing across the plate. Artfully arrange the key ingredients partly on top of the dressing. If using arugula, it can be tossed with the other ingredients or placed on the plate to one side. Garnish with the Rolled Feuille de Bric or a favorite cracker.

Farro Risotto with Seasonal Vegetables and Squash Blossoms

Serves 8

Farro Risotto with Seasonal Vegetables

2 tablespoons extra virgin olive oil

1 white onion, minced

Salt and pepper to taste

2 cups farro

4 quarts vegetable stock

1/2 cup wild or cultivated mushrooms, such as chanterelles and hen of the woods

1/2 cup each of four seasonal vegetables, such as Italian black coco beans, radishes, corn, and Roma snap beans or other mixes

Fresh herbs, such as chervil, upland cress, radish sprouts, or other mixes of thyme, parsley, marjoram, and tarragon

To make the Farro Risotto with Seasonal Vegetables: In a 6-quart stockpot over medium-high heat, add oil and sauté onion with a pinch of salt until translucent, about 5 to 7 minutes. Add farro and stir 1 to 2 minutes, or until farro becomes fragrant. Add 2 cups vegetable stock and continue to cook 5 minutes, stirring constantly from the bottom to prevent sticking. Add mushrooms, vegetables, salt, and another cup of vegetable stock. Cook, stirring often until the farro is al dente, about 25 minutes, adding stock as needed. Adjust seasonings and, just before serving, gently stir in herbs.

Fried Squash Blossoms

8 to 10 large squash blossoms, or more depending on sizes

4 ounces silken tofu

4 ounces regular firm tofu

1 teaspoon orange zest

1 teaspoon fresh thyme

2 teaspoons salt, divided

Pinch of nutmeg

Canola oil

1 tablespoon flour

1 cup sparkling water

To make the Fried Squash Blossoms: Remove any remaining stems and stamens from the blossoms and check for dirt, but there’s usually no need to wash. If you must wash, swish gently in cold water, shake, and drain.

In a bowl, combine tofus, zest, thyme, 1 teaspoon salt, and nutmeg. Using a pastry bag with a wide mouth (or just use a small spoon), stuff each squash blossom with the tofu mixture about two-thirds full. Twist the ends of the flowers to seal. Heat 2 inches of oil in a saucepan or skillet to 350 to 375 degrees F. Combine flour, water, and remaining salt. Coat squash blossoms with batter and slowly lower each into hot oil, frying until golden brown on each side; turn and repeat. Drain on paper towels.

How to Plate: In a shallow bowl or on a large plate, mound the Farro Risotto onto the center, garnish with additional fresh herbs, and top with one Fried Squash Blossom. Serve immediately.

Lemon Cheesecake with Mixed Berries

Serves 8

Coreen Cardamone, Pastry Chef

Crust

2 cups crushed graham crackers

1/4 cup maple syrup

1/4 teaspoon almond extract

To make the Crust: Preheat oven to 350 degrees F. In a medium bowl, mix graham cracker crumbs, maple syrup, and almond extract until the crumbs are moistened. Press the mixture into individual oiled ramekins or other molds (4 inches diameter by 2 inches high). If you happen to have a glass slightly smaller than the ramekin, it will make a good object to press the crust into the bottom. Bake for 5 minutes. Allow the crust to cool while preparing the filling.

Filling

1 pound firm or extra-firm silken tofu

1/3 cup sugar

1 tablespoon tahini, almond butter, or other nut