Just like Mama used to make — well, almost. Our version is easier and just as tasty! Nothing beats fresh pasta with a texture and flavor that’s far superior to store-bought varieties. This simple semolina and egg pasta dough is simple. Rather than mixing by hand, we use a food processor to do the mixing....Read More
Sweet Mexican corn cake, also known as pan de elote, is a moist, scoopable buttery corn cake that is a cross between a warm corn pudding and cornbread. Serve as a side dish with spicy Mexican food, rice and beans, or chili. INGREDIENTS: 1/2 cup butter, softened 1/3 cup masa harina 1/4 cup water 1...Read More
Polenta makes a delicious side dish that can easily replace rice or potatoes — and it’s fantastic as a base for ragu, sauteed vegetables, or even stews! Serve it with chicken cacciatore, braised short ribs, or coq au vin. INGREDIENTS: 2 cups water (or part chicken stock, if desired) 2 cups whole milk 1/4 cup...Read More
INGREDIENTS: For Gnocchi: 3/4 cup packed chopped herbs (parsley, cilantro, basil) 2 tablespoons minced green onions 15 ounces fresh ricotta cheese 3/4 cup freshly grated Parmesan cheese 1 1/4 teaspoons kosher salt 1/4 teaspoon black pepper 1 cup flour For Salsa Verde: 1 cup chopped, packed herbs (parsley, cilantro, and basil if in season) 1...Read More
INGREDIENTS: 1 cup orzo (whole grain orzo is great with this dish) 1 cup asparagus, cut into 1-inch pieces 1 tablespoon butter 1/4 cup chicken stock 1/4 cup cream 1/2 cup grated Parmesan cheese Salt and freshly ground pepper, to taste METHOD: Fill a large saucepan about 3/4 full of water with a dash of...Read More
This mouthwatering version of macaroni and cheese is from one of our farmers market vendors, Evette Lecce, owner of Pensi Pasta Company. You can find her fresh pasta at the Aptos, Monterey and Carmel markets including a selection of gluten-free varieties. INGREDIENTS: 1 lb. fresh Pensi Pasta macaroni 1/4 cup butter 3 tablespoons all-purpose flour...Read More
