Roasted Squash and Tomato Pasta by Fiesta Seasoning

Roasted Squash and Tomato Pasta by Fiesta Seasoning

https://www.fiestaseasoning.com

Roasted Squash and Tomato Pasta by Fiesta Seasoning
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Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Category: Pasta

Yield: 4

Roasted Squash and Tomato Pasta by Fiesta Seasoning

Roasted Squash and Tomato Pasta by Fiesta Seasoning

Ingredients

  • 18oz grape tomatoes – divided
  • 1 large (or 2 small) zucchini, ¼” slices
  • 1 large (or 2 small) yellow squash, ¼” slices
  • 1 cup spinach leaves, roughly chopped
  • 1 small shallot, minced
  • 1 garlic clove, minced
  • ¼ cup shredded Parmesan cheese
  • 3 tablespoons olive oil- divided
  • 2 teaspoons Fiesta Seasoning – divided
  • 8oz penne pasta

Instructions

Directions:

1. Preheat oven to 425°. Prepare pot to cook pasta, salt the water.

2. In a bowl add zucchini, squash, and about ¾ of a cup of tomatoes with 1 tablespoon of olive oil and 1 teaspoon of Fiesta Seasoning and mix until well coated. Lay the coated veggies flat on a parchment lined baking sheet and roast in oven for 30 minutes.

3. Cook pasta according to directions. About 9 minutes for al dente.

3. While pasta is cooking heat 2 tablespoons of olive oil over medium heat in a large skillet, add shallots and garlic and sauté until almost translucent, about 3-4 minutes. Stir in the remaining tomatoes and 1 teaspoon of Fiesta Seasoning and cook until the tomatoes become tender. Once tender, gently press the tomatoes open with the back of a wooden spoon, they may splatter a bit when pressed.

4. Add spinach to skillet and cook until wilted. Add in the drained pasta, stirring to coat with the tomato sauce. Mix in the shredded Parmesan cheese. Gently mix in the roasted vegetables. Serve the pasta with additional Parmesan cheese, if desired.

https://www.napafoodgaltravels.com/roasted-squash-and-tomato-pasta-by-fiesta-seasoning/

Roasted Tomatillo and Chicken Tacos by Fiesta Seasoning

Roasted Tomatillo and Chicken Tacos by Fiesta Seasoning

Roasted Tomatillo and Chicken Tacos
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Prep Time: 8 minutes

Cook Time: 40 minutes

Total Time: 48 minutes

Yield: makes about 8 – 10 tacos

Roasted Tomatillo and Chicken Tacos

Ingredients

  • 1 ½ lb Tomatillos, washed with hulls removed
  • 1 small onion, quartered
  • 2 garlic cloves, smashed and left whole
  • 1 Jalapeno, washed, top removed and left whole
  • 1 tablespoon olive oil
  • 1 teaspoon Fiesta Seasoning with Jalapenos
  • 1 lb boneless/skinless chicken breast
  • ½ teaspoon Fiesta Seasoning with Jalapenos
  • 1 small lime, juiced
  • ½ cup of cilantro
  • Small flour or corn tortillas for tacos
  • Cacique queso fresco cheese or your favorite cheese

Instructions

1. Preheat oven to 425°.

2. In a bowl add tomatillos, onion, garlic, jalapeno, 1 tablespoon of olive oil and 1 teaspoon of Fiesta Seasoning and mix until well coated. Lay the coated veggies flat on one side of a parchment lined baking sheet.

3. Season both sides of chicken breast with Fiesta Seasoning with Jalapenos, about ½ teaspoon. Place the chicken breast on the other side of the lined baking sheet and roast for 30 minutes.

4. Once everything is roasted remove the chicken from the roasting pan. Carefully pour the roasted veggies into a blender, add lime juice and cilantro, and blend until everything is finely chopped and mixed. Shred or dice chicken breast into bite sizes pieces.

5. To prepare tacos fill tortillas with chicken, pour some of the tomatillo salsa over chicken, and serve with additional cilantro and Cacique queso fresco cheese, if desired.

"We love the fresh flavor that the roasted tomatillos gives to this salsa, and our Fiesta Seasoning with Jalapenos adds just the right amount of zip!"

https://www.napafoodgaltravels.com/roasted-tomatillo-and-chicken-tacos/

Summer Mule

Summer Mule

 

Summer Mule by Kenny Belgard and Parker James
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Summer Mule by Kenny Belgard and Parker James

Summer Mule

Ingredients

  • RECIPE FOR SUMMER MULE
  • (created by Kenny Belgard and Parker James, students from The Culinary Institute of America at Greystone’s Wine and Beverage program)
  • • 2 parts ginger beer
  • • 1 part Hangar 1 Rosé Vodka
  • • 1 part Rosé wine
  • • Mint for muddling
  • • .25 parts lime juice (We had our limes pre-juiced because of time, but it would be better if fresh limes were used. Use 1/4 lime per drink)
  • • .25 parts Perfect Puree: Red Raspberry (local Napa product – may not need .25 parts – we did to taste)
  • • Garnish with raspberry halve and lime segment
  •  
  • Muddle the lime and mint together. Strain the mint/lime juice mixture into a mixing glass. Add vodka, rose, and raspberry puree. Mix. Pour into iced glass and top with ginger beer. Mix again and garnish. 

Instructions

Follow instructions, drink and enjoy!

https://www.napafoodgaltravels.com/summer-mule/

Ravioli “Sunny Side Up” with Farm Egg and Truffle Butter

Ravioli “Sunny Side Up” with Farm Egg and Truffle Butter

 

Ravioli Recipe “Sunny side up” with Farm Egg and Truffle Butter

 

Ravioli “Sunny side up” with Farm Egg and Truffle Butter

Serves 4

4 fresh farm eggs (plus one egg for egg wash)

1 sheet fresh pasta (eight 5 inch squares)

½ cup cooked white beans

½ cup ricotta cheese

4 tablespoons finely chopped fresh truffle

3 ounces good sweet butter

Salt

In a tightly sealed jar, store whole eggs with fresh truffles in the refrigerator for at least 48 hours. This is critical to allow the truffle flavor to infuse. Puree well cooked white beans in food processor until smooth. Add ricotta and half of the chopped truffle and mix well to incorporate. Season with salt to taste. Load truffled bean/ricotta mixture into a pastry bag. Pipe a 3 inch circle of the bean/cheese mixture onto 4 of the pasta squares making sure the whole in the center will be the perfect size to gently cradle a raw egg yolk. Without breaking, carefully place a truffled egg yolk in the center, brush the perimeter with egg wash and carefully press the top sheet of pasta around the yolk. Trim the rim to give each piece the free form shape of a fried egg. Cook 3 minutes in boiling salted water. In the meantime warm the butter and remaining fresh truffle in a sauté pan, season with salt and swirl in a small amount of the pasta cooking liquid to make a sauce. Place each ravioli on a plate and spoon truffle butter on top. Your Ravioli recipe is ready to taste!

Ca’Momi Osteria Cocktail Recipes: Heartcraft Sparkling

Ca’Momi Osteria Cocktail Recipes: Heartcraft Sparkling

Festive Libations

  • Amalfi
  • • 1 ½ oz. ca’ momi heartcrafted vodka limoncello (not available retail, this is housemade)
  • • 3 oz. heartcraft by ca’ momi sparkling white
  • • ½ oz. genepy alps
  • • ¼ oz. lemon juice
  • o wine glass
  •  ice wine glass (pour and stir)
  •  garnish with lemon peel and salvia officinalis (purple sage flowers)
  • Spritz
  • • 2 oz .heartcraft by ca’ momi sparkling rosé
  • • 1 ½ oz. cappelletti aperitivo (our all-natural substitution for the classic Aperol or Campari)
  • • 1 oz. seltzer
  • o old-fashioned glass
  •  pour over large cube & stir
  •  garnish with a wheel of orange
  • • for winemaker Dario de Conti’s revved up version: add ½ oz cynar 70 proof
  • La Facile
  • • 1 oz heartcraft by ca’ momi sparkling wine
  • • 1.5 oz carpano bianco white vermouth
  • • 1 oz j. gasco elderflower soda
  • • .25 oz fresh organic lemon juice
  • • .25 oz fresh organic grapefruit juice
  • o old-fashioned glass
  •  vigorously stir in mixing glass
  •  pour over ice
  • o garnish with rosemary & lavender sprig