Recipes

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Ingredients:

Kosher salt and cracked black pepper

1 lb Pastificio Pasta

6 Tbs unsalted butter

6 cups sliced mushrooms (shiitake and beech)

1 med yellow onion, thinly sliced

2 cloves garlic, minced

1 Tbs finely chopped fresh thyme

1/3 cup all-purpose flour

1 cup marsala cooking wine

3 cups vegetable stock

1 cup whole milk or heavy cream

freshly grated nutmeg

1/2 cup finely chopped fresh parsley

1/4 cup freshly grated Parmesan

Bring a lg pot of salted water to a boil

Cook the pasta 3 minutes less than the package directions

Place a large sauté pan over heat.

Add the butter and once melted, add the mushrooms and a pinch of salt. Sitr and cook for 1 minute so the mushrooms soak up some of the butter. Then add the onions, garlic and Thyme. Stir and cook until the onions are translucent, and the mushrooms are slightly browned, 2 to 3 minutes. Sitr in the flour, coating all of the vegetables. Deglaze the pan with the marsala, smoothing out any lumps. Stir in the vegetable stock and milk. Season with salt, pepper and nutmeg and bring to a simmer. 

Add the cooked pasta, parsley and mushroom marsala mixture to an extra-large mixing bowl. Mix to combine well, then transfer back to the sauté pan. Remove from heat, top with zested Parmesan and parsley.

Ingredients: 

Kosher salt

1 1/2 cups shelled English peas

1 cup shelled fava beans

1 cup ricotta cheese

1/4 cup freshly grated parmigiano, plus more shaved for topping

1 tablespoon extra-virgin olive oil, plus more for brushing and drizzling

2 tablespoons chopped fresh mint

1/2 teaspoon grated lemon zest

1 baguette, sliced 1/4 inch thick

Flaky sea salt, for topping

1. Bring a medium pot of well-salted water to a boil and set up a bowl of well-salted ice water. Drop the peas in the boiling water, let the water return to a boil and cook the peas for 2 minutes. Scoop the peas out of the water and plunge them immediately into the ice water. When the peas are cool, remove them from the ice water and reserve. Repeat this process with the fava beans. When the favas are cool, peel off the tough outer layer and reserve the beans.
2. In a food processor, pulse the peas to make a coarse paste. In a large bowl, combine the pea paste, ricotta and parmigiano; mix well, season with kosher salt (about 1/2 teaspoon) and taste to make sure it's delicious. In a separate bowl, toss the favas with the olive oil, mint, lemon zest and a pinch of kosher salt. Set aside.
3. Heat a grill pan over medium-high heat. Brush both sides of the bread slices with olive oil and grill, flipping, until lightly charred, 30 seconds to 1 minute.
4. Spread about 1 tablespoon of the pea-ricotta mixture onto each crostini. Top with the favas, a final shaving of parmigiano, a drizzle of olive oil and a pinch of sea salt.

Ingredients:

1 teaspoon minced shallot

1 teaspoon minced garlic

Kosher salt

1/4 cup red wine vinegar

1 tablespoon honey

1/2 cup plus 1 tablespoon extra-virgin olive oil

2 tablespoons sliced almonds, toasted

2 tablespoons chopped fresh mint

8 small wedges seedless watermelon, rind removed

8 ounces halloumi cheese, cut into 8 slices

1. Place the shallot and garlic in a mixing bowl and add a pinch of salt. Add the vinegar and honey and whisk. Slowly whisk in 1/2 cup olive oil, then add the almonds and mint.
2. Place the watermelon in a shallow dish. Pour the dressing on top, cover and let marinate 1 hour in the refrigerator.
3. Heat a large skillet over medium heat and add the remaining 1 tablespoon olive oil. Sear the halloumi 1 minute per side, then remove from the pan; top each with a piece of marinated watermelon.