Recipe #1: Willow Springs Grilled Chicken Salad.

Presented by Brent Peterson/ Trio's.

WILLOW SPRINGS GRILLED CHICKEN SALAD
(serves 24)

24 boned and skinned chicken breasts, 4 to 5 ounces each.
3 lbs. mixed field lettuces.
Orange-Ginger Vinaigrette (see recipe below).
6 lbs. strawberries, stemmed and cut in half lengthwise.
1 1/2 lbs. Gorgonzola.
1 lb. sugared walnuts (see below).
chopped chives for garnish.

For each serving, grill a chicken breast until juices run clear, turning once. Meanwhile, toss greens with Orange-Ginger vinaigrette. Plate greens, Slice chicken and fan out on greens. Arrange 4 oz. of strawberries around chicken Sprinkle with 1 oz. Gorgonzola and walnuts. Garnish with chives.

For vinaigrette:
8 c. orange juice.
3 T. minced fresh ginger.
1/2 c. white wine vinegar.
1/4 c. balsamic vinegar.
4 c olive oil.
kosher salt and black pepper to taste.
Place orange juice and ginger in saucepan. Cook over high heat until reduced to 1 1/2 cups. Let cool. Mix in two vinegars. Gradually whisk in olive oil. Season with salt and pepper. Set aside.

For walnuts:
Toss 1 lb. walnut pieces with 3 T. salad oil. Toss again with 6 T. sugar and 1 1/2 t. salt. Spread in a single layer on a sheet pan. Bake at 350 degrees for 15 minutes or until lightly browned. Let cool completely and store in an airtight container.

Recipe #2: Homegrown asparagus and fresh egg panini.
Presented by Hunter Stilwell, student of Pulaski Tech Culinary School.

Hunter and his family have 15 chickens, raised from chics. No hormones used. Psuedo free range environment. Eggs are gathered daily. Family shares and tends a large organic garden plot. He will be using third year, fresh asparagus. Recipe is simple, healthy and very "green". Ingredients: five or six fresh asparagus stalks per person, blanched, broiled or sauteed. One fresh fried egg per person. Two slices freshly baked or locally baked panini bread brushed with fresh olive oil ( infused with fresh rosemary or sage)... Salt and pepper to taste. Assemble and press. Slice and enjoy. Add whatever you like! Have fun being creative with your own recipe! The panini on this morning's show will be packaged in a biodegradeable, earth friendly carry out box provided by Napco. For more information on "greening" your restaurant/business, contact Robyn Madden at Napco.

Napco carry out containers made with sugar cane and corn stalks. Biodegradeable, Earth-friendly, and used by Agra member restaurants.

Recipe #3: Arkansas pecan and fresh organic basil pesto panini.
Presented by Darla Huie/ Dizzy's Grill and Bistro.

Ingredients: organic, garden basil, Olive oil, Arkansas pecans, fresh garlic, grated Parmesan.
Blend: (10-12 fresh basil leaves, one cup arkansas pecans,  1/3 cup olive oil, 1/3 cup freshly grated parmesan, 3 cloves garlic... Salt to taste) Brush grill side of fresh, locally baked rye bread with olive oil (infuse with fresh herbs or mix with a dash of balsamic vinegar), spread both non-grill sides of bread with pesto, add organic tomato slices, two basil leaves, six or more spinach leaves, and buffalo mozzarella, press, grill until bread is golden and cheese is slightly melted. You can add a bit of grated parmesan to your olive oil for a crunchy, salty bread exterior. Add olives, artichoke hearts, onion... Whatever tickles your fancy. We love garlic and basil mayonnaise!
Experiment... It's a sandwich. Branch out. We rub our rye bread with garlic... Mosquitos rarely bite us.