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 Here is a follow up to my earlier post regarding our visit to Eataly. We had the spring pea ravioli last night for dinner. Wow, it was fabulous. The taste was light and refreshing. My husband thoroughly enjoyed them.
I did a quick online search to find out what type of sauce to use. My daughter had suggested dressing it with butter. However, I did find a recipe on Eataly's website for making your own spring pea ravioli and it included a sauce. It was simply butter, salt, pepper and the zest of lemon. What a difference just adding the zest can make to a sauce. It real brightens up the flavors of main component. I can't wait until the weather cools down and I can make another excursion to Eataly.
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 At our house, you can't have enough chicken or pasta recipes on hand to mix things up. My husband and I love our pasta. It's terrible to say, but unfortunately, we can eat almost one pound of pasta between us.
Two weeks ago in the New York Times food section, Melissa Clark had a recipe for Creamy Corn Pasta with Basil. It has six ingredients and could be prepared in 30 minutes. What better time to try this recipe out, than during corn season. I must say it was a quick recipe. It didn't take long to prep the ingredients. Once the pasta was plated, I drizzled some EVOO over it and additional Parmesan cheese. It was good, but I think it could have used a bit more lemon juice to brighten it a bit. On my husband's second helping, he added more black pepper. I should have tried the corn before pureeing it to see how it tasted. He said he would eat it again. It's worth a try if you want a quick seasonal pasta dish. Some readers comments on line said they were going to add their dishes bacon, grape tomatoes and shrimp and garlic. Play around with the extra ingredients and see what you come up with. Last week when we had dinner at my girlfriend's house, she made sangria, but a white sangria, as she knows I prefer white wine.
When I got home, it got me thinking about a sangria recipe that I had in my files. I haven't made it in a long time. However, with the heatwave that we're having, I'm going to have to locate a fruity white wine. By the way, my girlfriend was able to find a red wine sangria mix at the Wine Outlet in Manasquan. Recipe after the jump. 
I was home today and feeling kind of ambitious. I wanted to make something, but didn't know what. As I have to work tomorrow during the day, I thought I would surprise my co-workers with some muffins.
 During the week I have been making myself tomato sandwiches for lunch. While at Wegmans this morning, I decided to pick up some Antonio's Mozzarella ($7.99/lb) and make a tomato salad for lunch. Using a serrated edge knife, I cut the tomatoes and mozzarella approximately 1/4" thick. I alternate tomato slices with mozzarella. Next I salt the tomatoes, put a chiffonade of fresh basil from the garden and drizzle on some excellent EVOO. Slice up some Italian bread and you have heaven on plate.
Peach Cobbler Gourmet Magazine, September 1999 Active Time: 20 minutes Total Time: 45 minutes Serves: 4 6 large peaches, cut into thin wedges 1/4 cup sugar 1 tablespoon fresh lemon juice 1 teaspoon cornstarch For biscuit topping 1 cup all-purpose flour 1/2 cup sugar 1 teaspoon baking powder 1/2 teaspoon salt 3/4 stick cold unsalted butter, cut into small pieces 1/4 cup boiling water Cook Peaches:
Make topping while peaches bake:
 A few years ago, a co-worker of my husband brought this salad to an office party. My husband was so taken with it that he asked for a copy of the recipe. I don't know where she got it, but it is a wonderful and makes for an easy supper. Some ingredients that you'll need are: LaChoy Rice Noodles, sesame oil, sesame seeds and peanuts. Wegmans has all the aforementioned ingredients. Instead of cooking chicken for this recipe, I purchased a rotisserie chicken and pulled off the meat for the salad.
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