1 pound of pasta  
6 ripe tomatoes
1 clove of garlic
4 tablespoons almonds
6 tablespoons extra-virgin olive oil
2 handfuls of fresh basil
Salt & pepper
4 tablespoons breadcrumbs

 Preparation: Toss the peeled almonds in a non-stick pan over a medium flame until they are lightly toasted, being careful not to burn them. Peel and seed the tomatoes and cut into pieces. Grind the almonds in a food processor or nut grinder, and set aside. Put the prepared tomatoes, garlic, basil, mint, salt, and pepper in a mortar and work with the pestle until the ingredients are well-blended. Add the oil and ground almonds.

In a non-stick pan, toast the breadcrumbs until they are golden, and set aside in a small bowl. Cook the pasta in boiling, salted water, until it is al dente. Briefly drain it, and put the pasta in a large bowl and mix with the pesto sauce. Put into serving dishes and sprinkle with the breadcrumbs.

Grilled Potato Salad

2 pounds heirloom potatoes, cut in half
1 cup extra-virgin olive oil, divided
2 tablespoons rosemary leaves, 3 sprigs, stripped and chopped
zest and juice of 2 lemons
1 small red onion, thinly sliced
4-5 cups baby arugula

3 plum tomatoes, sliced into 1/4” coins
2 tablespoons white balsamic vinegar

Sagra Tuscan Salt

Place potatoes in large bowl with 1 cup water in the microwave for 5 minutes. Drain excess water then toss warm potatoes with  ¼ cup extra-virgin  olive oil, rosemary and lemon juice. Grill potatoes 4 to 5 minutes on each side.

In a large serving plate place baby arugula, sliced red onion and tomatoes.   Top salad with hot grilled potatoes.  Drizzle with remaining extra-virgin olive oil, white balsamic vinegar and Tuscan Salt to taste.

You may prepare this on the stove top or over a grill!  Great summer meal

1 pound chicken thighs

1 pound sausage, casing removed

¼ cup extra virgin olive oil

1 tablespoon minced garlic

1 cup minced onion

1 tablespoon smoked paprika

2 cups rice

½ cup diced red pepper

½ cup diced green pepper

4 cups liquid, water or stock

½ red and green peppers

Warm paella pan add olive oil.  Saute chicken and sausage until browned, remove from pan.  Add onion and garlic, sauté about 3 minutes.  Stir in paprika and rice mix together.  Add all the liquid and bring to a boil over medium heat 8-10 minutes.  Do not stir mixture; reduce heat half way through cooking.

Add red and green peppers, chicken and sausage to the rice.  Cook over low heat until done, 10 minutes.

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3 tablespoons simple syrup
3 shots tequila
1 lime, sliced

1 orange. sliced
1 lemon, sliced
1 bunch white grapes
1 pint strawberries or raspberries

1 bottle dry white wine

1 8 ounce can Mango juice
Sparkling soda water

Combine simple syrup, tequila, orange, lime, lemon, and grapes in a large pitcher. Cover with 1 bottle of wine and chill sangria several hours or overnight.

Just before serving add mango juice, strawberries and sparkling into serving pitcher. 

Not just for tapas! This traditional favorite makes a terrific breakfast omelet or light summer dinner.  Create your own version by incorporating fresh herbs such as basil, chives, thyme, sage or tarragon.

4 medium potatoes, thinly sliced
1 large onion, thinly sliced
2 teaspoon salt

1 teaspoon pepper
¼ olive oil
7 eggs
1/4 cup milk

Heat ¼ cup olive oil in a large non-stick frying pan. Place a layer of potato, season with 1 teaspoon salt then add a layer of onion.  Cook over medium-low heat.   Cover with a lid for 5 minutes to allow the potato and onion to soften.  Remove the lid; turn up the heat to medium-high for another 5 minutes until golden brown. Remove from the stove and carefully drain off any excess oil.

Meanwhile break the eggs into a medium bowl. Add the remaining salt and milk; whisk vigorously until frothy.   

Turn heat on stove to medium-high.  Pour the eggs in stages over potato and onion, gently swirl the around to incorporate.  Run a rubber spatula around the sides; gently lift egg to make sure it does not stick.  Fry until golden brown and eggs are set.

When eggs are set place a large plate over the frying pan and flip the tortilla.  Return tortilla to the pan and cook the other side until golden brown.   Afraid to flip?  Pre-heat your oven to broil and pop it in.  Let it broil just until golden brown.

Serving suggestions:  Can be served warm or at room temperature.  Try adding a tomato or roasted pepper salad drizzled with olive oil.

Chocolate Fruit Dessert Pasta Laced with Creme Anglaise
   pasta available for sale at Sagra!

1 lb. Pappardelle's Chocolate & Orange Gemelli
2 bananas, finely sliced
1 container of strawberries, finely sliced
1 - 15 oz. can drained mandarin oranges
2 1/2 cups milk
1 cup heavy cream
2 vanilla beans (or 2 teaspoons vanilla extract*)
8 egg yolks
3/4 cup granulated sugar

1. Cook pasta in pot of boiling water until al dente (about 8-10 minutes). Rinse, drain, cover and chill.

2. Place medium bowl into larger bowl filled with ice water. Place fine mesh strainer inside the empty bowl.

3. Combine milk & cream in medium-sized saucepan. Split vanilla bean down middle with pairing knife, scrape out seeds & place everything into milk mixture. Bring to boil, remove from heat & allow to stand for 30 min.

4. In mixing bowl, beat yolks and sugar together until thickened and pale yellow color. Remove vanilla beans/pods from milk & bring just back to boil. Add 1/2 cup hot milk into yolks to temper, mixing constantly. Then, while stirring constantly with a heat resistant spatula, add egg mixture back into saucepan and heat over medium to low heat until the mixture is the consistency of heavy cream (or until you can draw a line with back of spatula and leave a “trail” or distinct path, without the two sides running together). Immediately strain the finished cream through the fine mesh strainer into the iced bowl. * If using vanilla extract instead of beans/pods, add it now. Stir occasionally until cooled. Store tightly covered for up to two days in refrigerator.

5. Combine chilled pasta, fruit and creme anglais just before serving. Garnish with fresh mint leaves.