Cooked Farro -- .5 cup

Cooked Quinoa -- .5 cup

Cooked Rye Berries -- .5 cup

Cooked Barley -- .5 cup

Cooked Cous Cous -- .5 cup

Fresh Blueberries -- 1 cup

Sun Dried Blueberries --.5 cup                   

Candied Lemon Zest -- .25 cup

Chiffonade Mint Leaf -- .25 cup

Mascarpone Cheese --2 cup

Honey to taste

Lemon Juice to taste

1/2 and 1/2-- as needed to thin down mascarpone cheese

Kosher salt to taste

Bradley Schmidt

Executive Chef 

Andiamo Detroit Riverfront