Category Archives: Recipes

Scrambled Eggs “Italiano”

These scrambled eggs feature tomato and basil to give it a delicious Italian flavor for breakfast or a  quick and light meal.

  • 1 tablespoon olive oil
  • 1 tablespoon EVOO, garlic infused
  • 2 eggs
  • 1 teaspoon water
  • 1 tomato (2 slices and the rest of the tomato diced)
  • 2 sprigs, fresh basil (one sprig diced)
  • Salt and pepper to taste

Scramble eggs in a mixing bowl with a small amount of water. Place olive oil in a non-stick frying pan over medium heat. Add eggs, diced tomato and diced basil to the pan. Stir eggs in pan so that they cook evenly. Eggs should be removed from heat before the surface of the eggs are completely dry. Place eggs on a plate. Garnish with tomato slices and fresh basil. Drizzle garlic infuses olive oil over the top of the eggs. Serve immediately.

Creamy Leek Soup

This creamy soup is easy to make and delicious!

Creamy Leek Soup

  • 2 tablespoons butter
  • 2 teaspoons extra virgin olive oil (EVOO)
  • 5 leeks, (the white and light green section only), chopped (set aside a small amount for garnish, if desired )
  • 2 medium white onions, chopped
  • 2 cups water
  • 2 medium red potatoes, chopped
  • ¼ cup milk
  • ¼ cup whipping cream
  • Salt and fresh ground pepper to taste

Garnish

  • Sautéed leeks
  • Chives, chopped
  • One leaf or two of flat leaf parsley
  • EVOO.

Melt the butter and olive oil in a large saucepan over medium heat.
Add the leeks and the onions. Cool until soft, but not brown, approximately 10 minutes.
Add water. Cook an additional 10 minutes.
Add potatoes and cook until tender, 15-20 minutes.
Puree in blender (in batches) or with an immersion blender. Add milk and whipping cream. Heat until very hot but do not allow to boil.
To garnish: Sauté a few slices of leeks in 1 teaspoon EVOO for about 4 minutes. Ladle soup into bowls. Top with sautéed leeks, chopped chives and a leaf or 2 of flat leaf parsley. Drizzle EVOO over garnish for additional flavor.

Italian Farfalle Pasta with Vodka Sauce

This Italian pasta recipe is quick and easy and features a rich, delicious and  creamy vodka sauce. Serve with toasted italian garlic bread and  salad

  • ½ lb farfalle
  • 1 tbs butter
  • 1 tbs olive oil
  • 4 crushed peppercorns
  • ¼ cup vodka
  • 1 cup whole tomatoes
  • 1/3 heavy cream
  • saltLightly purée whole tomatoes in a food processor. Add farfalle to boiling water and cook until al dente. Melt butter with olive oil in wide pan with peppercorn. Add cooked pasta then the vodka, tomatoes and cream. Stir and add salt to taste. Cover and cook on high for one minute. Serve immediately.

 

Farfalle with Sausage and Escarole

 

  • (makes 2 very generous servings)
  • 1 large head escarole, washed and cut (or torn) into medium sized pieces
  • ½ pound Italian sausage
  • 2 cloves garlic, minced
  • 4-6 tablespoons extra virgin olive oil
  • Salt and pepper to taste

Approximately 1/4 pound farfalle per person. Use less for lighter appetites. Add more sausage for meat eaters.
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions.
Meanwhile, heat the olive oil in the bottom of a large skillet. Add the garlic and sauté just until it softens. Do not brown. Add the sausage and, as it begins to change color, add pepper to taste. Continue to cook until sausage begins to brown. Add the escarole, a little at a time, and cook until the escarole is completely wilted.
Drain the pasta, setting aside a couple of cups of the pasta water. Add the pasta to the sausage and escarole mixture, stirring to combine. Salt to taste. Place in a large bowl to serve.
Note: If the mixture is too dry for your taste, add some of the reserved pasta water and stir.

Bruschetta

Use fresh from the garden ingrediants if possible. Fresh tomatoes, basil and the Cassata Sonoma olive oil on toasted bread

  • Italian bread, sliced
  • tomatoes, sliced
  • mozzerella cheese, sliced or grated or use fresh cut into small cubes
  • fresh basil leaves
  • extra virgin olive oil (EVOO) or infused olive oil

Layer tomato slices onto of the pieces of Italian bread. Place mozzerella cheese and basil on top of the tomatoes. Drizzle EVOO over the top of the bruschetta. Place the bruschetta onto a foil-lined cookie sheet and place in oven. Cook on broil. Bruschetta served with a green salad makes a fantastic, quick meal.

During really hot summer days cook the bruschetta in a toaster oven or on the grill.

Spaghetti with Fresh Picked Cherry Tomatoes

We are fortunate enough to be able to grow many varieties of cherry tomatoes, but you can use any variety, or varieties, you can find.

The amount of ingredients depends on the number of people you are serving and the amount of tomatoes you can harvest at the time.
Suggested amounts per quarter pound of spaghetti would be:
¼ pound of thick spaghetti
4-6 Tablespoons extra virgin olive oil
1 pint cherry tomatoes, halved
Salt, to taste
Fresh basil (do not substitute dried)

Bring a large pot of water to a boil. Add a generous amount of salt. Add your pasta and cook to the al dente stage while cutting the cherry tomatoes in half.
Cover the bottom of a sauté pan with extra virgin olive oil. Add the tomatoes and, over low-medium heat, sauté the tomatoes until the mixture begins to thicken.
Drain the pasta and pour into the tomato mixture. Stir gently, add salt to taste. Pour the hot pasta in a large bowl and snip fresh basil on top.
Note: When you drain the pasta, it’s a good idea to save a little of the water in case your sauce thickens a little too much.