After two years of anticipation, CVLUX finally got to celebrate the Central Valley’s most outstanding businesses, professionals, and philanthropic organizations at the 2022 Luxury Awards. The décor was picture-perfect pink, the guests were dressed to the nines, and the food was utterly delicious. Now, if you weren’t able to attend, fret not—you can make this luxurious meal in your very own kitchen...as long as you have plenty of lemons, lol. Upon reflection, we were clearly in a lemon mood with this menu!

Citrus Herb-Infused Chicken with Chimichurri Sauce

Serves 4

Instructions

Preheat the oven to 350 degrees. Line a rimmed baking sheet with foil. Clean and pat dry the chicken, then place it on the prepared baking sheet. Coat the chicken with oil, followed by Italian seasoning, garlic salt, and black pepper to taste. Slice the lemons thinly, then place them on top of the prepared chicken breasts. Bake them for 20 minutes or until cooked.

You will need a small mixing bowl to make the Chimichurri Sauce. Finely chop parsley, cilantro, oregano, rosemary, green onion, garlic cloves, and shallot, then add them to the mixing bowl, followed by the red wine vinegar, oil, Dijon mustard, Worcestershire sauce, lemon juice, and red pepper flakes, as well as garlic salt and black pepper to taste. Stir it all until well combined.

Allow the Citrus Herb-Infused Chicken to cool for 10 minutes before serving it with the Chimichurri Sauce on top.

4 chicken breasts
1 lemon
Avocado or olive oil
Italian seasoning
Garlic salt
Black pepper

For the Chimichurri Sauce
½ cup chopped parsley
3 tbs. chopped cilantro
3 tbs. chopped oregano
2 tbs. rosemary
1 green onion
2 garlic cloves
½ shallot
¼ cup red wine vinegar
¾ avocado or olive oil
1 tbs. Dijon mustard
1 tbs Worcestershire sauce
1 tbs. lemon juice
1 tsp red pepper flakes
Garlic salt
Black pepper

Zesty Spring Pea Risotto

Serves 8

Instructions

Note: You will need a Dutch oven for this recipe.

Preheat oven to 350 degrees. Set ½ cup of the chicken stock aside. In the Dutch oven, add the Arborio rice and the remaining chicken stock, then cover and bake for 45 minutes to make the risotto base. While the risotto base cooks, zest and juice the lemon, then set it aside.

Once the risotto base is done cooking, add in the ½ cup of chicken stock, lemon juice, lemon zest, and white wine. Once blended, add in the frozen peas, parmesan cheese, salted sweet cream butter, garlic salt, and black pepper, and stir until the mixture is well combined. The risotto will thicken and take on a creamy texture. Allow the mixture to rest for about 15 to 20 minutes, and then stir again.

Serve the Zesty Spring Pea Risotto as either a side dish or base for a protein of choice.

1¼ cups Arborio rice
4½ cups chicken stock
1 cup frozen peas
1 lemon
1 cup grated parmesan cheese
½ cup white wine
4 tbs. salted sweet cream butter
2 tsp. garlic salt
1 tsp. black pepper

Arugula & Butterleaf Salad with Lemon Vinaigrette and Parmesan Crostini

Serves 6

Instructions

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Place slices of prosciutto on the prepared baking sheet. Bake until they are crispy (about 5 to 10 minutes).

While the prosciutto gets crispy, prepare the Parmesan Crostini. Cut the baguette at an extreme angle into ¼-inch wide slices. Place the sliced baguette on a sprepared baking sheet. (After you remove the crispy prosciutto from the oven, you can reuse the same lined baking sheet to bake the crostini.) Drizzle oil on top, followed by a sprinkling of garlic salt. Finish with grated parmesan cheese before baking until golden brown (about 5 to 10 minutes).

To make the Lemon Vinaigrette, add the juice and zest of both lemons, oil, champagne vinegar, garlic clove, shallot, fresh oregano, as well as garlic salt and black pepper to taste, to a food processor. Emulsify until smooth.

Wash and dry the lettuces. Tear the butterleaf into bite-sized pieces. To a medium-sized mixing bowl, add the lettuces. Thinly slice the shallot. Toss the lettuces and sliced shallots with the vinaigrette.

Plate the Lemon Vinaigrette-dressed Arugula & Butterleaf Salad, and add the crispy prosciutto and shaved parmesan on top with a Parmesan Crostini on the side to serve.

Arugula lettuce
Butterleaf lettuce
Shallot
Prosciutto

For the Parmesan Crostini
Baguette
Parmesan cheese (block style)
Avocado or olive oil
Garlic salt

For the Lemon Vinaigrette
2 lemons
½ cup avocado or olive oil
½ cup champagne vinegar
1 garlic clove
¼ shallot
1 tbs. fresh oregano
Garlic salt
Black pepper

Editorial Director Lauren Barisic
Photographer Don Dizon