Local Flavor By: P-Dish (A new guest post from SEH local food fanatic)

Chino Farms RSF


Local Flavor

By:  P-Dish (A new guest post from SEH Local food fanatic)

If you’re like me, food is an integral part of life. Food inspires, nurtures, and brings people together. What has shaped my love and passion for cooking spans my lifetime. Maybe like you, some of the best memories center around amazing meals cooked for me and dare I say, by me..Lately, I’ve had the good fortune to be invited to numerous BBQ parties which always stirs up a little insecurity. See, I was not raised with a grill master nor did I marry one! So, I leave the grilling to the experts and try to complement their cooking with dishes that celebrate summer and round out a great meal.

Summer food=simplicity. Let the food speak for itself. If you’ve ever had a ripe, home grown tomato, you know what I mean…and since I can’t manage to grow tomatoes because of the creatures that get there before me…I head to Chino’s Farm in Rancho Santa Fe. They truly have what California’s bounty has to offer..and the staff are really friendly too!

So here is a tried and true recipe that I always look forward to making this time of year, because of it’s simplicity and flavor:

Tomato Basil Pasta Salad

  • 3 large vine ripened tomatoes(diced)
  • 1 bunch fresh basil..as much as you want but 1 cup is about right (chopped)
  • 3 cloves finely chopped garlic
  • Proscuitto (6 slices chopped, sorry I wing the measurements) I buy this at Costco or Trader Joe’s because it’s good quality and affordable.
  • 1/3 cup Olive oil
  • Parmesan to taste..good quality makes all the difference
  • Salt
  • Pepper
  • Crushed Red Pepper (if desired)
  • 1 lb Penne pasta

In a large heat proof bowl, add diced tomatoes, garlic, 1/2 the basil, 1/4 cup olive oil (or more), salt, pepper, red pepper. Stir gently and let sit while you cook pasta.
To the bowl, add the cooked pasta, toss in the proscuitto and rest of basil, and parmesan.

** This Dish is perfect for the vegetarians in the group.  Minus the proscuitto and you have 2 dishes in 1.

Serve pronto



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