• Posted by Mark Golamco on May 25th, 2009, 6:18 PM

    This is a fun recipe that is not only delicious and easy to throw together, but celebrates the enthusiasm surrounding the summer’s tennis events and athletes. Use your judgment and desires to direct you as to amounts of ingredients—and don’t be afraid to experiment.

    The racchette pasta is shaped like little tennis racquets (a very charming aspect of this kind of pasta), however the bow tie pasta needs to be cut in half horizontally in order to resemble the shape of tennis skirts. The slices of bacon can be considered the tennis net and, of course, the green peas make perfect little tennis balls. Sometimes I add cauliflower as a champion’s bouquet to this mix.

    Ingredients Read on… »

  • Posted by Susan Troccolo on September 16th, 2008, 4:32 PM

    This is one of my favorite recipes for fresh heirloom tomatoes and basil right from the garden. Everything about it is fresh and light and speaks of summer. The tomatoes are not cooked, they are sliced warm right from the garden, so the dish is quick—once the pasta is al dente, no dilly-dallying. The tomatoes, basil, and fresh mozzarella go into the warm pasta, and buon appetito! All the colors stay bright and beautiful.

    The heirloom tomatoes used in this recipe (and in the picture) are: Black Prince, Amana Orange, Brandywine, and Orange Jubilee. The two golden varieties, especially the Orange Jubilee, are wonderful in this dish. They are a classic balance of sweetness and acidity, have great texture and lots of juice. The Black Prince I use for its gorgeous purple/red color. For basil, I like the variety Genovese. It is one everybody knows: extra-large dark green leaves, very fragrant and a classic basil flavor. When choosing your fresh mozzarella, you don’t need to spend the extra money for the mozzarella di bufala (buffalo milk mozzarella). Save that for those caprese salads where the mozzarella really needs to show off! In this recipe, the mozzarella di bufala would melt and become so soft you wouldn’t appreciate its texture. Read on… »

  • Posted by Jenn Accettola on May 26th, 2008, 3:00 PM

    A great simple recipe that showcases chanterelles and complements them with dried apricots, a flavor that chanterelles evoke. Read on… »

  • Posted by Califia Suntree on August 22nd, 2006, 4:50 PM

    it’s time for berry everything. lucky me, my mom brought back a big container of blackberries she picked near arcata. it’s also time for eggplants, tomatoes, corn … it’s just too much. here’s a recipe for this glamorous produce season:

    pasta estate (that’s ‘summer pasta’ in italian … i think) Read on… »

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