May 21, 2012

Pasta Caprese

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.

Recipe: Pasta Caprese


9 Bean Rows wild leeks
Farm fresh local chives
Farm fresh local oregano
Farm fresh local heirloom tomatoes
Local fresh mozzarella balls
Local fresh gluten-free egg noodles
Wild leek infused olive oil (recipe link)
Food for Thought wild leek vinegar
Sea salt and pepper


Bring salted water to a boil, toss in pasta and cook pasta al dente and drain in colander. Slice two tomatoes into bit size pieces. Quarter one half cup mozzarella balls. Remove one quarter cup oregano leaves from stems. Slice one quarter cup of leek whites. Mince one quarter cup of chives reserving chive blossoms. Zest lemon, mince lemon and juice lemon. In a large glass mixing bowl, add tomatoes, mozzarella balls, oregano, leek whites and chives. Gently stir in lemon zest, half of lemon juice, four tablespoons wild leek oil, one tablespoon wild leek vinegar and season with salt and pepper to taste. Plate pasta and top with one cup caprese, chive blossoms and additional salt and pepper if desired.