Cooked Farro -- .5 cup
Cooked Quinoa -- .5 cup
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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