A food processor provides an easy solution for chopping onions. Since we’ll use the food processor for our sauce, I take advantage of having it out and use it to chop my onion first. After the onion is chopped, rinse out the processor and we’ll get started.

Place the cans of stewed tomatoes, tomato paste, pesto or fresh parsley, peeled garlic cloves, oregano, salt and pepper in the food processor. Pulse until the mixture is smooth (less than 1 minute).

Heat olive oil in a large skillet over medium heat. Add onions and sauté for about 2 minutes. Add Chardonnay and simmer for another minute. Add blended tomato sauce.

Simmer on low for 30 minutes, stirring occasionally.

Trim asparagus spears to be roughly the same length.

Bring a large pot of salted water to a boil over high heat. Add trimmed asparagus spears. Boil 2 minutes. Immediately transfer asparagus to an ice cold water bath to stop the cooking and set the color. Drain.

With a very sharp knife, cut each chicken breast in half horizontally to make 2 thin cutlets out of each breast. Pound each cutlet to create an even thickness across the breast.

Begin to layer remaining ingredients on top of chicken breast cutlets. Begin by spreading 1 Tablespoon of pesto on each piece of chicken. Top with cheese, prosciutto and 4-5 asparagus spears.

Starting on one side of the chicken breast, begin to roll up ingredients around the asparagus. If the rolls do not stay together, secure with a toothpick. Season roll ups with salt and pepper to taste.

In a large skillet, heat olive oil over medium high heat. Add chicken rolls and cover. Cook 4-5 minutes. Turn the roll ups. Cover. Cook for an additional 4-5 minutes or until chicken is done.

Transfer to a serving plate.

Cut chicken into bite size pieces no larger than 1”. If you are using a precooked rotisserie chicken, remove the skin and bones before cutting the meat.

Heat the oil in a large skillet over medium high heat for about 2 minutes. If you are using a precooked rotisserie chicken, you can skip this step as the chicken is already cooked.

Add the uncooked cubed chicken breasts to the skillet and cook for 5 minutes or until the meat is cooked through and you can no longer see pink. (I like to sauté my chicken in a seasoned cast iron skillet. Then I can skip the adding the oil)

Remove cooked meat from the pan and set on a plate.

Melt butter in a large skillet over medium high heat. Add the chopped onions and peppers. Sauté for 4-5 minutes or until the onions are translucent. Add cilantro pesto. Stir. Remove skillet from heat.

Melt butter in large pot over med high heat. Add leeks, sauté 3 minutes or until soft. Add garlic and ginger, sauté one additional minute.

Stir in carrots, sugar, salt, and cayenne. Continue to sauté for one minute.

Add wine. Continue to simmer until wine is nearly gone. Be sure to scrap the bits off the bottom to deglaze.

Stir in the broth and bring soup to a boil. Reduce heat and simmer for an additional 5-10 minutes or until carrots are soft.

Remove pot and allow soup to cool for 10 minutes. Ladle into blender to puree (or use a hand blender).

Finish soup by adding freshly squeezed lemon juice, sweet basil pesto, and cream. Gently stir to combine.

Add the fresh basil (leaves only, no stems), garlic cloves, pine nuts, parmesan, salt and pepper to food processor.

Pulse on low until everything is well mixed, drizzling with olive oil while blending.

The pesto will last a few days in the refrigerator or can be frozen for later use. I always make a triple batch and then spread the pesto into ice cubes trays for easy use. Freeze the pesto and pop the cubes out into bags that can be vacuum sealed. They will last this way in the freezer for one year.

Mix all ingredients together in a large bowl. I prefer to mix my meatballs by hand to get an even distribution of flavors without over mixing.

Roll meatballs to 1 ½” in diameter. Use a small ice cream scooper for size consistency.

Place meatballs on cookie sheet with parchment paper.

Drizzle with olive oil.

Bake at 400 for 8-10 minutes or until cooked through. Be careful not to overcook the meatballs as they will be heated through again in whatever sauce you prefer.

Remove to a plate and cool. At this point the meatballs may be frozen for later use (vacuum sealer recommended) or used in appetizers, spaghetti sauce, sandwiches, pizza, etc.