4 ounces balsamic vinegar
4 ounces espresso
3 ounces red wine
1 clove garlic, chopped
Salt and freshly ground black pepper
3 ounces heavy cream
1 large roasted red bell pepper, cleaned and seeded
1 clove garlic
1 ounce red onion
1 serrano pepper
For the Mushroom Pesto:
1 ounce olive oil
1 medium Portobello Mushroom cap, chopped
4 Shitake mushroom caps, chopped
1 ounce seasoned bread crumbs
2 medium portobello mushroom caps, grilled
3 ounces fresh spinach, sauteed lightly
1 (8-ounce) chicken breast, grilled, 3/4 done, cut into 1/2-inch strips
1 clove garlic
3 ounces fresh mozzarella
1 ounce water
Spinach, thinly sliced or chiffonade, optional
Bell pepper, brunoise or small dice, optional
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