22 Jun Farmers’ Market Pasta Salad


  • 2 cups Halved Baby Heirloom Tomatoes
  • 2 small Zucchini, thinly sliced into half moons
  • 1 small Red Bell Pepper, cut into thin strips
  • 1 cup Fresh Corn Kernels
  • 1 cup Diced Firm, Ripe Fresh Peaches (about 2 medium)
  • 1/2 cup thinly sliced Green Onions
  • 1 (8-oz.) package Penne Pasta*
  • 2 cups Shredded Smoked Chicken (about 10 oz.)


  • ½ cup Extra Virgin Olive Oil
  • 1 tablespoon balsamic vinegar
  • 1/2 cup freshly grated Parmesan cheese
  • ¼  cup chopped Fresh basil
  • ¼  cup chopped fresh cilantro
  • 3 tablespoons fresh lemon juice


1.  Toss together first 7 ingredients in a large bowl, and let stand 10 minutes.

2.  Meanwhile, prepare pasta according to package directions. Add hot cooked pasta and chicken to tomato mixture; toss gently to coat. Season with salt and pepper to taste. Transfer to a serving platter.  *1 (20-oz.) package refrigerated cheese-filled tortellini may be substituted

Cook the pasta al dente (1 or 2 minutes shorter than package directions specify) so it holds its shape when tossed with the vegetables and vinaigrette.

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18 May Quinoa Primavera


  • 1 cup quinoa
  • 1/2 cup onion
  • 2 cloves garlic, finely chopped
  • 1 cup fresh peas
  • 1 cup shredded cooked chicken
  • 1/2 pound asparagus, woody ends discarded, spears cut into 1‐inch pieces
  • 1 cup fresh spinach leaves, sliced
  • 1/2 cup shitake mushrooms, sliced
  • 1 tablespoon extra‐virgin olive oil
  • 1 tsp fresh thyme (or 1/4 tsp dried)
  • 2 cups water (for deeper flavor substitute chicken stock, vegetable stock, or combo of white wine and stock)
  • 1 Lemon (juice and zest)
  • Sea salt and freshly ground pepper, to taste
  • Shaved Parmesan or Pecorino to garnish (optional)


1.  Rinse quinoa under cold running water and drain. Combine water (or stock/wine, as you wish) and quinoa in a medium saucepan and bring to a boil.

2.  Reduce heat to a simmer, cover and cook until quinoa is tender and all the liquid is absorbed, 15 to 20 minutes.

3.  Meanwhile, heat olive oil in a large skillet over medium heat.

4.  Add onion and asparagus. Cook, stirring often, until asparagus is tender and bright green, 5 to 7 minutes.

5.  Add garlic, thyme, peas and shitakes, continue cooking for another minute. Stir in chicken and cooked quinoa.

6.  Add the spinach and stir until it wilts, 1 to 2 minutes. Add lemon juice.

7.  Season with salt and pepper to taste. Garnish with shaved cheese and lemon zest. Serve immediately. Serves 4

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