• Heat the oil in a large sauté pan over medium heat and add the onions. Sauté until golden brown, about 10 minutes.
• While the onions are cooking prepare the rice by first rinsing in a fine-mesh colander. Place drained rice in a medium saucepan and add the water. Bring to a boil, turn down to a simmer and cook for
• When the onions are done, turn the heat to medium-high and add the chicken. Cook for several minutes, allowing it to brown up a bit, then add 3 cups water, carrots, and potatoes; cover and bring to a boil. Lower heat to medium-low and add the apple, salt and curry powder. Cover and simmer for about 15-20 minutes or until the carrots and potatoes are tender.
• Meanwhile, make the roux by adding the butter to a small saucepan over medium low heat. When butter has melted, whisk in the flour. Cook until the flour starts to turn a medium gold, about 5 minutes. Add the curry powder, cayenne pepper, and freshly ground black pepper, stirring until fragrant, about 1 minute. Next add the ketchup, Worcestershire sauce, and honey, mixing well to combine. Whisk in 1 cup water. Once smooth pour roux mixture into the chicken/vegetable pot, stirring to prevent lumps and bring to a boil. Add the peas and turn down to a simmer. Cook for 10 minutes until sauce has thickened and chicken is cooked through. Serve over rice.

To make the dough:

• Pour warm water into the bowl of a 5-quart stand mixer.
• Stir in yeast, salt, sugar, and olive oil.
• Next mix in the flour and using the dough hook, knead on low for 5 minutes.
• Divide dough in half and shape into two balls. Cover with plastic wrap and allow dough to rise for 1.5 hours in a warm room, until about doubled in size.

To assemble and bake the pizza:

• Space two oven racks in upper third and lower third of oven. Preheat oven to 500 degrees.
• Dust a round of dough with flour and place on a parchment lined baking sheet. Using your hands stretch the dough to fill the entire sheet. Dough should be 1/8 inch thick with a thicker border. Repeat with remaining dough ball.
• Place ½ of the tomato sauce inside the rim of each pizza. Season with Kosher salt.
• Arrange the mozzarella slices evenly on top of the tomato puree on each pizza.
• Bake for 10-12 minutes, rearranging sheet pans for more even baking if needed. Remove and immediately scatter the basil leaves over the pizzas. Drizzle with olive oil, and sprinkle with sea salt. If using the pecorino Romano, sprinkle over pizza.

• Heat chicken broth and milk in large pot
• Season with salt and pepper
• Stir in polenta
• Stir until simmer reached
• Reduce heat to low for 15 minutes stirring often
• Heat seprate pan with olive oil
• Sautee sausage until cooked through
• Wilt greens on low for 4 minutes with sausage
• Serve polenta topped with sausage, greens and parmesan cheese