We were recently flipping through the pages of one of our favorite local food blogs, E.A.T., and found this amazingly simple and delicious recipe using Bombolini local pasta. What a perfect way to blend the abundance of tomatoes that are in season right now with the tasty, fresh pasta of Bombolini. Tim Vidra gives us the breakdown on one of the easiest and freshest dishes of the summer.
“Well it has been a long time coming for E.A.T. and I am happy to say we have finally begun something that was way overdue and included among my Top Ten 2011 Food Goals. We are composting. Actually starting 3 or 4 weeks ago by collecting any natural waste we would have otherwise thrown out in the garbage. It did not take long to outgrow the little pail we were using and I had to break down and purchase a larger vessel for our scraps. You would be amazed how much you throw out that could be turned into compost. Egg shells, coffee grinds, onion skins, herbs, and vegetables that were either used or ended up going bad. Every time I cook I have those ends, tops, and skins that I used to pitch.”
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Our good friend Tim, who is very much a conscious carnivore, recently finished up his 12 day vegan challenge realizing a few things along the way. If you get a chance, head on over to his well known blog, E.A.T. and follow his 12 day journey through the jungles of greens, grains and some well cooked tofu.
Our good friend Tim just posted this absolutely delicious recipe for Creasy Greens or Cress Salad. Creasy Greens (watercress) have always been known for their slightly bitter and almost spicy leaves because it grows at the basins of running water. The green is among the most highly nutritious vegetables, many of the great herbalists wrote of the revitalizing power of watercress. The health benefits of watercress are attributed to its extremely high nutrient content that includes B1, B2, B6, C, E, manganese, and carotenes. It also a good source of calcium, fiber, iron and copper. Watercress livens up raw salad and it also makes a valuable juice.
Yesterday evening was a special sneak peek of our “Pairing of the Brews” – which included a 3 course meal paired with 3 different Bell’s beers. We had a really great group of people meet over at the cafe, where they were greeted by Derek, the Bell’s Brewery rep for Richmond and Josh the head chef of Ellwood’s kitchen. After co-mingling, we all sat down to what might have been the best meal of my life.