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Tortellini Salad with Asparagus and Sun-Dried Tomatoes
Green, how I want you green. Green wind. Green branches. – Federico García Lorca Spring jolts us with awakenings, fresh flavors, and everything green arriving at the market. For that reason, I choose spinach-filled tortellini and spears of asparagus when making this dish, which can be served room temperature or cold. With both green ingredients in season, consider this the ideal way to start cooking with a fresh crop of vegetables. Set this on the table for dinner or as a side dish and be reminded of the stirrings in the ground and in ourselves. Ingredients ⅓ cup extra-virgin olive oil2 tablespoons balsamic vinegar2 teaspoons red wine vinegar¾ teaspoon honey¼…
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Summer Pasta Salad
On summer days, I look forward to checking the tomato vines, watching jalapeño flowers transform into peppers, and grilling as much zucchini as possible. I hold onto the season as I make overflowing salads and enjoy the abundance that only late summer holds. Often I combine what is ready to be picked into my ultimate cold pasta salad, which can be served for dinner as easily as lunch. Sweet corn from the farmers’ market and other gathered vegetables make this dish a true celebration of everything that is summer. In my creative salads cooking classes, we explore recipes and methods using garden fresh ingredients. Each forkful of this summer pasta salad…
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