Our Penne Pasta with Creamy Avocado, Tuna, Tomato and Basil is a delightful and vibrant dish that captures the essence of summer. Quick to prepare, this recipe combines the rich creaminess of avocado with the savory flavors of tuna, complemented by the freshness of ripe tomatoes and aromatic basil. Perfect for a light yet satisfying...Read More
Colorful red, gold, yellow, and burgundy cherry tomatoes are a summer staple at the farmers’ markets. Many also enjoy growing these luscious little bites in their own backyard gardens. After picking, don’t refrigerate tomatoes. Leave tomatoes out at room temperature. A few more days of ripening deepens their flavor and helps to concentrate their natural...Read More
INGREDIENTS: 1 pound of cooked pumpkin (or other winter squash) 2 eggs 6 tablespoons grated Parmigiano-Reggiano or similar cheese Freshly grated nutmeg to taste Salt and freshly ground pepper to taste 6-8 Amaretti cookies, finely crushed* 1 package wonton wrappers One egg, beaten Butter (approximately 4 tablespoons) 8-10 fresh sage leaves *These are the little...Read More
While researching websites for articles about ravioli, I discovered an interesting blog, Ciao Chow Linda. The directions for making ravioli are simple and straightforward with excellent photos. This classic Ligurian walnut cream sauce for pumpkin-filled ravioli is also delicious with other meatless ravioli such as portobello mushroom. INGREDIENTS: 4 dozen homemade pumpkin ravioli or purchased...Read More
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
Our farmers market is lucky to have our own fresh pasta vendor — Pensi Pasta Company. Evette offers a delicious assortment of ravioli with flavorful fillings. Pomegranates and fresh pomegranate juice are available from Rancho Padre Farm. INGREDIENTS: Peppered Pomegranate Sauce 2 cups pomegranate juice 1 cup light brown sugar 1 tablespoon toasted, crushed black...Read More
INGREDIENTS: 2 cups sugar snap peas 1 tablespoon olive oil 4 cloves garlic, minced 2 1/2 cups chopped spinach (divided) 1/2 cup sliced green onions, cut into 1/2 inch pieces 2 medium zucchini, halved lengthwise and thinly sliced 1 cup canned vegetable broth 2 medium green tomatoes, peeled, seeded, and cut into thin wedges 1/2...Read More
This dish is true San Francisco Italian fisherman’s fare — simple and fast to prepare. INGREDIENTS: 1 1⁄2 lbs. squid, cleaned and patted dry 2 tablespoons olive oil 2 tablespoons butter 2 cloves garlic, crushed and finely minced 1 28-oz. can tomato sauce 1/4 teaspoon red pepper flakes 1/4 cup water 1 cup white wine...Read More
This is a basic recipe that lends itself readily to variations. It can be pretty rich and is a lovely color, but it is easily prepared, and I make this from staples on hand when I find I have some cream left over from some other recipe. INGREDIENTS: 2 tablespoons grapeseed or olive oil 1...Read More
