I just love when customers send emails or even call to say how much they enjoyed a product they picked up at an event or that was given to them as a gift. That just makes my day! What totally excites me is when I receive e-mails like this one from our customer Tiffany Sybert, sharing a recipe she developed using our products. In this case Tiffany had bought our Farro Pasta at a Farmer's Market this season, and while she was enjoying the first bag came up with the idea to use this nutty pasta for a Kugel for her Thanksgiving feast. The recipe was a hit with her family and guests, and today we are the lucky ones to benefit!

Thanks you so much, Tiffany, for sharing your recipe! And thanks to Carlo (pictured below) for making this delicious pasta!

Super Special Kugel
Makes a huge 9 x12 casserole

Ingredients

Base:
1.1 lb Carlo's Casarecce Farro Pasta, cooked- do not rinse the pasta!
1 lb small curd reduced fat 2% cottage cheese
8 oz reduced fat (low fat) sour cream
3 oz reduced fat (low fat) cream cheese
6 eggs or 5 eggs + 2 eggs whites
½ cup agave nectar
½ cup butter melted
Salt to taste
1 tbsp pure almond extract
¼ cup slivered almonds

Topping:
1 cup flax cereal crumbs
¼ cup butter melted or coconut butter (oil) melted
½ cup agave nectar
1 tbsp cinnamon
1 tbsp cardamom
3-4 pears, washed with skin on and cut into bite-size chunks (Bosc pears hold their shape well)
1-2 apples, washed with skin on and cut into bite-size chunks (I used Honey crisp)

Method

Combine all ingredients in base, except noodles in blender.  Taste liquid to see if your taste buds desire more salt or agave.  Gradually pour over noodles in a 9x12 or larger casserole dish.  Mix toppings ingredients together and pour over top.
Bake at 350 degrees for 1 hour.

Kugel variations:

If you prefer pecans or walnuts than change your pure extract to vanilla, orange, anise, etc.   You may also substitute the fruit as to pair with your preferred nut and extract.  The fruit needs to be able to hold its shape- try persimmons, garnet yams, dried fruit, sweet potato, etc BE ADVENTUROUS!   If you are being adventurous maybe make only half a recipe.

Updating...

I am a big fan of Farro, the most ancient grain from the Mediterranean. It was found in archaeological excavations and ancient tombs, some sites as old as 10,000 years. And it sure is a great tasting grain – no wonder people are falling in love with it again and again. It has become a staple in Tuscany since it was rediscovered in Israel around 1906 and reintroduced in the cuisines of the Mediterranean. Farro is served as salad in summer, as thick soup in winter - and they make Pasta out of it, too. Carlo has been growing Farro medio (compared to Emmer in the US) for a long time on his small farm and makes great Farro Pasta with it. I enjoy the nutty taste profile of Farro Pasta with fresh veggies to complement that heartiness, so a Farro Pasta salad is my go to summer meal!

And before I forget, great news: we have launched our little online storefront, so you can now order your Scrumptious Pantry fix online anywhere in the USA! Also, we would like to ask for your vote in the Slow Money Favorite Business Competition - and check out all the other great businesses and entrepreneurs working to bring about change in our food economies! Thank you very much!

Ingredients

1 cup Carlo's Farro Casarecce

1 small eggplant (2 cups diced into 1.2” pieces)

1.5 tbsp Darro's 100% Mission Organic Extra Virgin Olive Oil

½ tsp Roberta's Fine Herbed Salt

1 small bell pepper (1/2 cup diced)

¼ cup onion, diced

½ lemon, juiced

1 pinch Cayenne pepper

2 small or 1 medium sized tomatoes, diced

Parmesan cheese (optional)

Method

(1) Heat oven to 375. (2) Bring water to boil. (3) Dice eggplant, toss with ¼ tsp Fine All purpose Herbed Salt and ½ tbsp EVOO, put in oven for about 15 min or till done. (4) Add pasta to boiling water, turn down heat and cook for 8-9 min or until almost al dente (the pasta will soak up the liquid of the salad, so you do not want the pasta cooked perfectly well done! (5) Drain, mix with onion, lemon juice, the remaining 100% Mission Extra Virgin Olive Oil, All-purpose Herbed Salt, cayenne. (6) Add roasted eggplants, peppers, tomatoes and toss well. Let sit for 10 min. (7) Add parmesan cheese before serving.

Asparagus! More asparagus! I could eat asparagus every day right now. Actually, that is what I am doing. Asparagus in all it's glorious ways...

This is a quick and easy creamy asparagus recipe that you can whip up in a heartbeat and that really let's this glorious veggie shine through.

Ingredients (for four happy bellies)

1/3 cups tightly packed grated Parmeggiano Reggiano cheese

2 egg yolks

4 oz. Mascarpone Cheese

10 spears green asparagus

8 oz. Carlo's Durum Wheat Farfalle Pasta

1 tsp. Robert's Herbed Al Purpose Salt

2 tsp. fresh lemon zest

black pepper to taste

Method

(1) Bring salted water to a boil. (2) Mix mascarpone cheese and egg yolks to a creamy consistency. (3) Add grated Parmeggiano Reggiano and Roberta's Herbed Salt. (4) Cut off asparagus tips and set aside. (5) Finely shred asparagus stems with your box grater  and add to the cheese cream. (6) Blanch asparagus tips in boiling pasta water. Take out and set aside for decoration. (7)  Add pasta to boiling water  and cook over medium-high heat for about 10 minutes. (8) Strain pasta, saving a cup of pasta water in case you need to correct consistency of the sauce. (9) Let pasta slide into the cheese-asparagus mixture, gently turn pasta till fully coated and zest lemon into the mix to brighten up the flavors (10) Correct for salt and pepper. (11) Serve and enjoy!

The memories of visiting my grandparents in White Hall, IL, some 30 years ago from Germany include memories of going to the local supermarket and shop. There was a Kroger's not far from their house and to me it was a wonderland. All these foods we could not get back home. Peanut butter! Marshmallows! American Cheese!

I am always impressed when I see how greatly US artisan cheese making has developed over the last years. Being so close to Wisconsin, I have the great luck to indulge in some truly great cheeses which are widely available here in Chicago.

Now last week I came across an artisan cheese from Georgia - the Thomasville Tomme from Sweet Grass Dairy. It is a raw cow's milk cheese that is aged for a minimum of 60 days. Jeremy and Jessica exclusively use milk from Green Hills Farms' Jersey Cows, which are kept on pasture all year long. This cheese has great flavor, great texture - and is a superb ingredient for a mean Mac'n'Cheese. Which in turn is the perfect side with oven roasted asparagus.

So here you go, enjoy!

(ps. do not cut off the rind of the cheese - it is edible!!)

Ingredients (makes two tummies happy)

2 cups Carlo's Durum Wheat Semolato  Conchiglie

3 tbsp Darro's EVOO

1 small chilli pepper

1 small onion (diced) – ½ cup

black pepper

½ tsp Roberta's All-purpose Herbed Salt (or alternatively you own blend of salt, rosemary, lemon zest and sage)

1 ½ cups finely diced cheese (if you cannot get your hands on Thomasville Tomme, you can use Taleggio or Fontina)

½ breadcrumbs

1 lb. asparagus, cleaned

Method: (1) Preheat the oven to 400 degrees F. (2) Bring salted water to a boil and add Carlos's Conchiglie, cook until not quite yet al dente (ca. 7 minutes). (3) In the meantime, sautee whole garlic - slightly crushed - and chilli peppers in 2 tbsp of Darro's EVOO, add onions and sautee till translucent. (4) Take out garlic, add a ladle of pasta water and over low heat mix in 1 cup cheese and let melt. (5) Drain Pasta and add to the cheese. (6) Mix well, season w. Roberta's herbed salt and pepper. (7) Pour in baking dish. Top with remaining cheese and ½ cup breadcrumbs. (8) Arrange cleaned asparagus on a baking sheet, season with a pinch of salt and a little black pepper. Drizzle with olive oil and a little lemon juice  (9) Roast/bake asparagus & mac'n'cheese in the preheated  oven until cheese is melted and starting to brown and asparagus is tender, about 10 minutes.

I love Carlo's pasta for many good reasons. The first is that it tastes amazing. Why? Because of the care and attention which with Carlo farms his biodynamic grain. Because of the Semolato grind he chooses for this pasta - packing it with more minerals, vitamins and fiber that the classic white pasta. Because he follows the traditional artisan pasta making process - extruding the pasta though a bronze dye and then slow drying it.

So today I am happy to announce that we also have Carlo's Farro pasta in The Scrumptious Pantry. The classic Penne Rigate and the fun Casarecce shape. Farro medio - the variety grown by Carlo - is THE most ancient grain from the Mediterranean. It was first cultivated in 7000 BC, but then it's importance faded away with the rise of higher yielding varieties. It was actually considered a lost species before it was rediscovered in 1906 in Israel. Luckily Italians loved it and it has since established itself as a staple grain in Italy, especially in Tuscany. It is richer in vitamins, minerals and proteins than Durum Wheat and has a different gluten structure, so people that are gluten intolerant may be able to enjoy farro (depending on the seriousness of the condition). Farro has a hearty, nutty taste profile - it pairs deliciously with stronger tasting flavors, as we do in this pasta salad.

Ingredients (feeds four as main dish)

16 oz of Carlo’s Farro Penne Rigate

4 oz. prosciutto/dry cured ham, torn into pieces

4 oz. feta cheese,  crumbled

8 oz. cherry tomatoes, halved

1/2 tbsp. Roberta's Sun-dried Tomato Spread

1/3 cup walnuts, crushed

Zest of one lemon

2 tbsp. parsley, chopped

3 tbsp. Cosimo’s Extra Virgin Olive Oil “Blend”

Method: (1)  Cook pasta until almost al dente, drain water, spread pasta on a baking sheet to cool down (the steam would continue to cook it in the colander or bowl). The liquid of the salad will be soaked in by the pasta, which is why you want the pasta not quite al dente, otherwise it becomes mushy. (2) Add ham, cheese, walnuts, lemon zest, Roberta's Sun-dried Tomato Spread and Cosimo's Extra Virgin Olive Oil and toss well. (3) Salt & pepper to taste  and set aside. (4) When ready to serve, add tomatoes and finely chopped parsley. (5) Correct seasoning and serve.

The beauty of this meat sauce lies in the complexity of its taste, a result of using several different meats instead of only one. Expect a happy dance on your palate, when you prepare this hearty sauce that is the perfect comfort food in winter. It also freezes well, so consider preparing a large batch and storing some in your freezer. That is, if you manage to restrain yourself from finishing all of it and licking the pot. Yes, it is that good.

Ingredients

1.1lb. of Carlo’s Durum Wheat Rigatoni

1 garlic clove, slightly crushed

3 tbsp. of Cosimo’s Extra Virgin Olive Oil “Blend”

1 chili pepper, small

4 oz. beef, ground

4 oz. goose meat, chopped

3 oz. prosciutto, finely chopped

3 oz. bacon, finely chopped

1 ½ lb. fresh tomatoes, cleaned of seeds and diced

1 tbsp. of Roberta’s Sun-dried Tomato Spread

2 tsp. of Guido’s Balsamic Dressing Sauce

Method: (1) To make the sauce, in a frying pan, heat crushed garlic glove in olive oil until the garlic is slightly browned. (2) Take garlic out of oil, add meats and slowly brown them (3) Add one small hot chili pepper and tomatoes. (3) Add the Sun-dried Tomato Spread. Sauce should simmer on medium heat for at least one hour. (4) Bring salted water to boil for the pasta. Do not add oil to the water. (5) Add pasta to the boiling water. (6) Add the Balsamic Dressing Sauce to the sauce and turn off the heat. (7) When the pasta is almost al dente (after 9 to 10 minutes), drain and put the pasta in the pan with the sauce. Note: Do not rinse the pasta because you will wash away the starch needed to have the sauce stick to the noodle. (8) Mix well and serve on warmed plates/bowls.

The tomato is the king of fruit in my opinion. Contrary to popular belief the tomato is not a vegetable from a botanic point of view, but even if it were, it would still be king. The tomato is great raw, cooked, grilled. And it is beautiful just by itself, without lots of fancy ingredients. The following simple pasta sauce plays with the acidity of the tomato by adding a hint of Balsamic for a little sweetness at the entry of the palate and a little kick of chili pepper at the end.

Ingredients

1.1lb. of Carlo’s Durum Wheat Rigatoni

1 garlic clove, slightly crushed

3 tbsp. of Cosimo’s Extra Virgin Olive Oil “Blend”

1 chili pepper, small

1 ½ lb. fresh tomatoes, cleaned of seeds and diced

1 tbsp. of Roberta’s Sun-dried Tomato Spread

2 tsp. of Guido’s Balsamic Dressing Sauce

Method: (1) To make the sauce, in a frying pan, heat crushed garlic glove in olive oil until the garlic is slightly browned. (2) Take garlic out of oil, add one small hot chili pepper and tomatoes. (3) Add the Sun-dried Tomato Spread. Sauce should simmer on medium heat for at least one hour. (4) Bring salted water to boil for the pasta. Do not add oil to the water. (5) Add pasta to the boiling water. (6) Add the Balsamic Dressing Sauce to the sauce and turn off the heat. (7) When the pasta is almost al dente (after 9 to 10 minutes), drain and put the pasta in the pan with the sauce. Note: Do not rinse the pasta because you will wash away the starch needed to have the sauce stick to the noodle. (8) Mix well and serve on warmed plates/bowls.

A proper Carbonara is the most delicious dish of pasta! That creaminess of the eggs that gingerly cling to the pasta. That sweet & salty taste of high quality bacon when you bite into one of those little bacon cubes. The duet of Pecorino and Parmeggiano Reggiano. I urge you – for this dish, where the cheese has such a central role, please treat yourself to the real Italian Parmeggiano Reggiano and a good aged sheep milk pecorino.

A great Carbonara depends a lot on how you mix the ingredients. Do not add the pasta too the egg mix to fast – you want the sauce to embrace the pasta and slowly curdle, not scrambled eggs with pasta!

Ingredients

1.1  lb. of Carlo’s Durum Wheat Pasta Rigatoni

2 egg whites

3 egg yolks

1 cup guanciale, in cubes

1/4 cup parmesan cheese, grated

¼ cup aged pecorino, grated

1 tsp. of Cosimo’s Extra Virgin Olive Oil “Blend”

Salt

Black pepper

Method: (1) Bring unsalted (!) water to boil for Carlo's Durum Wheat Pasta. Do not add oil to the water. (2) Add pasta to boiling water. After about 10 minutes drain. Note: Do not rinse the pasta because you will wash away the starch needed to have the sauce stick to the noodle. (3) In the meanwhile, on a hot flame and in a dash of Cosimo's Extra Virgin Olive Oil, brown the Guanciale. (4) Mix egg whites and yolks in a large bowl. (5) Slide pasta slowly into the egg mix. (6) Add grated cheeses and guanciale cubes. (7) Mix well, add salt & pepper to taste and serve in warm bowls.

This pasta dish is Carlo’s winter favourite: it combines the delicate taste of winter squash with the savory taste of black olives and capers. The result is a tasty and colorful pasta dish.

Ingredients

1.1  lb of Carlo’s Durum Wheat Pasta Conchiglie

¼ cup black olives, pitted and chopped

1 cup pumpkin, cut into small cubes

1 tbsp. capers

1/4 small onion, chopped

3/8 cups warm vegetable broth

Rosemary

1 tbsp. butter

2 tbsp. Cosimo’s Extra Virgin Olive Oil

Salt

Black Pepper

Method: (1) In a large pan heat the butter with Cosimo's Extra Virgin Olive Oil. (2) Add the rosemary and the onion and saute’ until translucent. (3) Add the pumpkin, stir and cover the pan. (4) Cook on a moderate flame for 15 minutes, adding the vegetable broth from time to time until the pumpkin is tender. (5) Add salt and pepper to taste. (6) Add olives and capers and cook for 3 minutes. Let simmer over low flame. (7) Bring salted water to boil for Carlo's Durum Wheat Pasta. Do not add oil to the water. (8) Add pasta to boiling water. When almost al dente, after about 8-9 minutes, drain. Note: Do not rinse the pasta because you will wash away the starch needed to have the sauce stick to the noodle. (9) Mix pasta with the sauce and serve in warm plates, sprinkle with pepper.

The only reason why I accept rainy days in summer and the arrival of autumn is because I know that the mushroom season is under way. And the porcini mushroom without a doubt is the most exquisite of its kind. Its fleshy meat is so tasty - who needs steaks on the grill if you got porcini? And that characteristic makes it a super addition to a pasta dish. Just make sure you clean them well. Although you want to enjoy the earthy taste, you do not want the soil in your sauce! And make sure the gills are white and not yellowish-greenish, which is an indicator that they are old!

Ingredients

1.1 lb. of Carlo’s Durum Wheat Pasta Farfalle

½ stick butter

Cosimo’s Extra Virgin Olive Oil

2 garlic cloves

2 cups porcini mushrooms, sliced

½ cup white wine

¼ cup parsley, chopped

Freshly grated parmesan cheese

Salt

Black pepper

Method: (1) Melt half of the butter in a saucepan with a dash Cosimo's Extra Virgin Olive Oil, at low temperature add the slightly crushed garlic cloves to extract their aroma. (2) Add the mushrooms, but be careful not to fry them! (3) Add salt, pepper and white wine. Let simmer for a couple of minutes. (4) Bring salted water to boil for Carlo's Durum Wheat Pasta. Do not add oil to the water. (5) Add pasta to boiling water. When almost al dente, after about 8-9 minutes, drain. Note: Do not rinse the pasta because you will wash away the starch needed to have the sauce stick to the noodle. (6) Take garlic cloves out of the sauce, add the pasta, stir and let sit for one minute, adding the remaining butter and the parsley. (7) Serve with freshly grated parmesan cheese to your liking