Ingredients

• 6 ounces (170 g) liquid sourdough starter (3/4 cup flat, 1 1/2 cups or more bubbly)
• 1 teaspoon instant, rapid rise yeast (or 1 tablespoon fresh yeast) (you can omit this if your starter is very active)*
• 1 cup (120 g / 4 ¼ ounces) whole wheat flour (or more AP flour)
• 1 ¾ cups (225 g / 8 ounces) bread flour
• 1 ¼ cups (285 ml) water, lukewarm
• 2 teaspoons fine sea or kosher salt
• ¼ cup (55 ml) extra-virgin olive oil
• ¼ teaspoon or so crunchy salt, such as Malden or fleur de sel

What a delightful spring pasta recipe, courtesy of The New York Times.

Ingredients
1/8 pound sugar snap peas, stems trimmed
1/4 pound asparagus, ends snapped
1 tablespoon unsalted butter
1/4 cup fresh English peas
1/8 cup thinly sliced spring onion, white part only (or use shallot)
2 garlic cloves, finely chopped
1/4 teaspoon fine sea salt, more as needed
Black pepper, more as needed
6 ounces short pasta (like fusilli), preferably fresh (see recipe)

Modified from https://www.washingtonpost.com/news/voraciously/wp/2019/07/31/fr...

• 2 cups packed, torn pieces sourdough bread, including crusts (into small bite-sized pieces)
• ½ cup olive oil
• 3 medium ripe heirloom tomatoes, hulled and cut into bite-size wedges
• 1 teaspoon kosher or sea salt, plus more as needed
• 1 teaspoon minced garlic
• 1 minced shallot
• 1 tablespoon white wine vinegar
• Freshly cracked black pepper
• 10 fresh basil leaves, cut into very thin slices

A recipe not yet tried from Cook's Illustrated.

Courtesy of The Washington Post Magazine.

For some reason, Bon Appetit recommends using a whole butterflied fish, but that just presents you with many small bones to deal with. This dish will be equally good with filets. Serves 2 and can easily be doubled.

2 branzini/ Mediterranean sea bass filets
1/8 cup olive oil
1 tablespoons whole grain mustard
1 small garlic clove, finely grated
1/2 tablespoon chopped fresh thyme
1/2 cup panko breadcrumbs (or fresh coarsely chopped breadcrumbs, preferably sourdough)
Kosher salt and freshly ground black pepper

This recipe is courtesy of our friends Sarah and Jason. They gave us a wonderful wedding gift set of a deep dish pizza pan, italian spices, and a great cookbook. Helpfully, they included this recipe as well!

Courtesy of Jon's mom.

1 T yeast
1½ C warm water
3 C flour
1½ t salt

Mix together to form a dough

Divide into 3, shape (loosely) and place on one or two parchment-paper lined baking sheets.

Spray with olive oil, let double or more (approx. 30 minutes)

Poke dents across the top of each loaf.

Optional: sprinkle chopped rosemary and salt or other hardy spices on top.

Bake at 450°F until tops are dry and lightly browned.

16 ounces ricotta (about 2 cups)
1 large egg, beaten to blend
1 large egg yolk, beaten to blend
1/2 teaspoon freshly ground black pepper
1/2 cup finely grated Parmesan or Grana Padano plus more
1/2 teaspoon kosher salt plus more
1/2 cup all-purpose flour plus more

3 cups Pomodoro Sauce or other sauce

1/2 pound pappardelle or fettuccine
Kosher salt
2 tablespoons olive oil
2 tablespoons unsalted butter
2 leeks, white and pale greens only, halved lengthwise, thinly sliced crosswise
1/4 cup chopped fresh chives
2 teaspoons finely grated lemon zest plus more for serving
1 bunch arugula, thick stems trimmed, leaves torn (about 4 cups)
1/3 cup finely grated Parmesan plus more for serving
Freshly ground black pepper
3 ounces prosciutto, torn into 1-inch pieces

This makes 4 servings

We put together a simple-but-wonderful Neapolitan style pizza, largely following this SeriousEats recipe, as most other recipes required a wood burning oven or breaking your home oven's cleaning cycle lock.

Ingredients

• Pizza dough for 2 10" rounds
• 14 oz can of whole San Marzano tomatoes
• 1/2 tsp kosher salt
• 2 medium-large balls of fresh buffalo mozzarella
• Good quality olive oil
• Fresh basil leaves

We had a butternut squash and some mascarpone in the fridge, and I was feeling like pasta. We've done ravioli before, so I thought we should try something new.  So I googled "butternut squash and mascarpone agnolotti" and came up with this recipe. We shamelessly copied it, and it turned out great. You absolutely must go to their site to watch the videos showing how to create the agnolotti.

Based on this recipe from Bon Appetit, we modified it to use what we had on hand, and it turned out great.

1/2 large onion
1/2 red pepper
2 clove garlic (mince one, reserve one for the bread)
2 tablespoons marinara sauce (or tomato paste)
1 can (15oz) Cannellini beans (rinsed, drained)
1 cup vegetable broth
1 cup cherry tomatoes, halved
parmesan cheese, grated
extra-virgin olive oil
Kosher salt, freshly ground pepper
parsley, chopped (optional)

Basically a recipe of my own creation

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For the Cæsar salad dressing:

• 1 clove garlic, chopped
• 2-3 anchovy fillets
• 1 egg yolk
• 1/2 tsp Dijon mustard
• 1 lemon, juiced
• 1/4 cup extra-virgin olive oil
• 1/8 cup freshly grated Parmesan, plus extra for garnish
• Freshly ground black pepper

Blend together garlic, anchovies, egg yolks, dijon and lemon juice until smooth. Slowly add in the olive oil and emulsify. Stir in pepper and parmesan.

For the salad, combine chopped romaine and croutons (toast diced baguette cubes tossed with olive oil)

Audrey whipped this up to go with grilled or pan-seared salmon. It was easy and delicious!

For the salsa fresca:
2 parts cherry tomatoes, quartered
1 part rough chopped kalamata olives
1 part diced red onions
1 part feta, crumbled
lemon juice
olive oil (if possible, from a jar of sundried tomatoes)
Salt and pepper, to taste

For the salmon:
Wash and thoroughly dry the fillet.
Season the flesh side with salt and pepper, a dash of smoke salt, garlic powder, lemon pepper, and a dash of herbs de Provence

Heat grapeseed (or other, high-heat) oil in a skillet

Roasted cherry peppers stuffed with Serrano ham, basil, and goat cheese. From Epicurious : http://www.epicurious.com/recipes/member/views/STUFFED-CHERRY-PEPPERS-12...

Ingredients
12 hot cherry peppers
5 ounces fresh goat cheese
12 paper-thin slices of Serrano Ham (jámon Serrano) or Prosciutto - anchovies are also tasty, and consider olives as a stufffer as well
12 medium-sized fresh basil leaves
1 clove garlic
1/2 C Extra Virgin Olive Oil
2 T Sherry Vinegar
1/2 t salt
6 basil leaves, coarsely chopped

Preparation
Crush the garlic and add it to the olive oil. Set aside.

I sat down to cook up some dinner. The goal: tame my basil plant that's turning into a small bush and occupying more and more of my not-that-big kitchen. So - pesto it is. But what to go with the pesto? Noodles seem to be too easy, heavy, and obvious. So some pesto-encrusted salmon. Also, I had some shitake mushrooms that needed cooking, and bought some fresh asparagus at the farmer's market this morning. I reduced some syrah with the mushrooms, because shitakes sauteed in wine = the shiznizzle.

From deliciousmagazine.co.uk ; we subbed in green beans during the summer season

2 medium waxy potatoes (about 400g)
4 tbsp olive oil
1 onion, finely sliced
125g sprue or young asparagus
1/2 tsp salt
4 large free-range eggs
4 slices Parma ham, torn into shreds
Extra-virgin olive oil, for drizzling

1. Roughly dice the potatoes and boil in plenty of salted water for 8 minutes, or until just tender. Drain thoroughly and set aside.
2. Heat the oil in an ovenproof frying pan over a medium-low heat. Fry the onion for 5 minutes, stirring now and then, until it starts to soften.

From great-chicago-italian-recipes.com

2 8oz. Tuna steaks, cut into 1 inch pieces
5 long green onions, chopped
1 small zucchini, sliced in 1/4 inch circles
2 cloves of garlic, chopped
4 Tbls of extra virgin olive oil
1/2 cup of fresh basil, broken into pieces
1/2 cup of chicken broth
1 cup of heavy whipping cream
2 Tbls of flour
1 tsp of freshly ground black pepper
1 lemon
1 pound of bow tie pasta

Sauté the garlic, onions and zucchini in 2 Tbls of olive oil until tender, around 3 minutes.