This is the quintessential summer pasta. Salmon is plentiful, tomatoes and corn are sweet and the basil is growing in the garden. I am in love with Rogue River Blue cheese and it is perfect in this recipe. All of the elements come together and say summer.

Go to the recipe 'Penne with Salmon, Corn, Blue Cheese & Basil'...

I learned two cooking tricks while making this recipe with Olaiya Land. First double grinding meat for meatballs makes the texture dense without a lot of bread crumbs. Second when you grate an onion for meatballs, the onion disappears when it is blended into meat, but the flavor is still present. Spaghetti with meatballs feels so retro but with this rich spice combination it is contemporary and totally something to serve guests. This is an amazing sauce and one that you could use again and drop eggs into for a Sunday brunch served with crusty bread for dipping.

Go to the recipe 'Moroccan-Spiced Lamb Meatballs with Spaghetti'...

I wait with great expectation for the arrival of favas and green peas every spring. To me they are the perfect match. I am always trying to come up with new ways to serve them. When Olaiya and I first met to discuss cider and recipes, I knew I wanted one with ravioli’s. I used a lemon ricotta for this recipe, but any cheese filled ravioli will be perfect. I love the prawns, but it would also work as a vegetarian entrée. The presence of this dish on the table always elicits the aaahhhs. It is beautiful in bowl and delicious.

Go to the recipe 'Ravioli with Prawns & Spring Vegetables'...

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