Lemon Feta Orzo Pasta

I have been looking for the perfect summer pasta dish for quite some time—the no-fail dish that is great served cold at a picnic. And thanks to one of our loyal Local Pairings readers, I have found one that fits the bill. When I first tried this recipe, I was blown away by the fresh mint, combined with savory raisins, basil and zesty lemon. I added grilled chicken which is a great addition, but this would also be a perfect side to grilled salmon.

1 ½ cups orzo
2 Tbsp lemon juice
½ tsp kosher salt
1/8 tsp pepper
1 clove garlic, minced
¼ cup olive oil
½ tsp sugar
½ tsp dried oregano
2 1/2 ounces feta cheese

¼ cup chopped fresh basil
½ cup yellow raisins
½ cup pine nuts or walnuts

Cook the orzo 8-10 minutes in a large pot of boiling water with some salt added. In a bowl, mix olive oil, lemon juice, garlic, salt, pepper, sugar and oregano.

When orzo is done, add warm orzo to bowl and mix with dressing. Let sit until room temperature. Mix in raisins, nuts, feta and fresh basil.

Pair with a white wine such as Sauvignon Blanc, Pinot Grigio or Riesling.

Modified recipe is from Erica Sweeney, original recipe from The Newlywed Cookbook by Robin Miller.

Wild Mustard Chicken Carbonara

With a golden blanket of wild mustard spread across the valley floor, we thought this would be a great time to enjoy its spicy flavor in an original seasonal dish. Mustard makes a great addition to chicken, red meat, fish and salads. You can pick it yourself, or you can purchase it at your local market, such as Oxbow Public Market in Napa.

4 boneless, skinless, chicken breasts

1tbsp. finely chopped garlic

4 Sprigs thyme Leaves

1/3 cups Olive Oil

1 tbsp. Dijon Mustard

½ cup beer

1 tbsp. Lemon Juice Freshly Squeezed

Blend ingredients and marinate 30 mins. before grilling

6 pieces of thick bacon sliced and sautéed

2 heads of radicchio

1 bunch mustard greens

2 garlic cloves diced

1 shallot diced

½ cup chopped parsley

1 tbsp. red chili flakes

2 whole eggs

1 lb thin spaghetti

¼ cup Olive oil

½ cup Parmesan cheese

Chop parsley and add to egg mixture with chili flakes and Parmesan. Split radicchio in quarters. Sprinkle with olive oil, garlic, mustard greens and shallots. Place on sheet tray in the oven at 350 for 10 mins. Bring water to a boil for pasta. Chop radicchio and mustard greens into 1¼ inch pieces. Boil pasta in water and immediately toss with rest of ingredients. Serve while hot. Serves 4.

By Chef Emily Buller

Homemade Potato Gnocchi

Potato gnocchi is simple to make and is a delicious change from the average pasta dish. You can choose whatever variety of potato you like, Yukon Gold, Yellow Finn or Russet. Russet potatoes usually make the lightest and fluffiest gnocchi. Add your favorite sauce such as a light mushroom or wine sauce, or a thicker cream sauce like our Gorgonzola and Sage sauce.

Gnocchi

2 ½ lbs potatoes

2 ½-3 cups unbleached all-purpose flour

2 eggs

1 ½ tsp. olive oil

1 tsp. salt

Clean the potatoes and cook in a large pot of boiling water until tender but not falling apart. Make sure you do not overcook the potatoes. Remove the skins while the potatoes are still warm. Then push them through a vegetable mill (or ricer) into a large bowl-do not use a food processor. Stir in the eggs and oil with a wooden spoon, and gradually stir in 1 ½ cups of flour and salt. Stir until the dough sticks together but is still not too firm.

Knead the dough for about 5 minutes on a floured surface, adding more flour as needed. When the dough does not stick to your hands, it is ready.

Divide dough into 6-7 equal parts. Roll each part into a rope about 1/2 inch thick and about 10 inches long, and cut each section into small pieces into 1/2 inch squares. Lightly press a fork against each piece to create small ridges in the pasta.

Add gnocchi to a large pot of boiling water, and cook until all the gnocchi rise to the top. Remove from water with a skimmer. Add sauce to top, or freeze gnocchi for later use. Serves about 6.

Gorgonzola and Sage Cream Sauce

3 tbsp. butter

3 sage leaves, finely chopped

2 cups whole cream (can be substituted for milk)

½ lb gorgonzola cheese

½ cup pine nuts (toasted in oven for 2-3 minutes optional)

Chives, chopped, to garnish

In a sauce pan, melt the butter over medium heat. Add the cream or milk, gorgonzola and sage and stir until cheese melts completely. Stir constantly until sauce is creamy and thick, and add salt and pepper to taste. Slowly add sauce to gnocchi or pasta, and sprinkle with pine nuts and chives. Serves about 6.

Recipe by Chef Emily Buller