fresh corn, roasted tomato & pickled garlic pizza with cornmeal crust

i eat corn almost every day in season.  my favorite preparation is grilled on the barbecue and then drizzled with extra virgin olive oil and sprinkled with coarse grey sea salt. 
or have you had the roasted corn on the cob they serve at street fairs?  the ones with lime butter and cotija cheese? unbelievably good.  corn...freshly shucked from the cob...sprinkled in salads, pureed into soup, quickly sauteed with peppers and onions...there are a million ways to serve.  and, each summer, i plan to try all the recipes but seem to stick with the corn on the cob version.

but this is corn week at food network's summerfest and new recipes are required.  i decided to combine two of my favorite "corn" ingredients...corn and cornmeal...to create a pizza.  who doesn't love pizza?

i love this cornmeal crust...wonderful texture with just a hint of sweetness from the honey. the pizza is "sauce less" just extra virgin olive oil covered with fresh corn, roasted tomatoes, pickled garlic and fresh buffalo mozzarella   don't be intimidated by the thought of making homemade pizza dough...this recipe is simple and very forgiving.  i have included a recipe for roasted/marinated tomatoes but for an even easier time, pick some up at your local olive bar...same tip with the pickled garlic.  fast, easy fresh...with loads of fresh corn.  what could be better on a warm summer night.  pair with a green salad and dinner is served! enjoy....

fresh corn, roasted tomato & pickled garlic pizza with cornmeal crust
(makes 4 seven inch individual pizzas)

2 ears corn, freshly shucked
roasted tomatoes (recipe follows)
pickled garlic (from your favorite olive bar)
fresh buffalo mozzarella, cut into bite sized pieces
extra virgin olive oil
coarse grey salt
dried red pepper flakes
handful fresh basil, torn
cornmeal pizza crust recipe

roasted tomatoes
24 italian tomatoes, cut in half lengthwise
1 tbsp wild honey
6 cloves garlic chopped
coarse grey salt
freshly ground black pepper
extra virgin olive oil

preheat oven to 275 degrees.  line a rimmed baking sheet with parchment paper.  place tomatoes, cut side up, on top of paper.  drizzle honey over tomatoes.  sprinkle garlic and a pinch each salt and pepper over honey.  drizzle olive oil over tomatoes (2 passes of bottle).

place in preheated oven and roast for 3 hours.  remove from oven, scrape tomatoes and all juices into small bowl.  drizzle additional olive oil over tomatoes.  cover with saran wrap. store in refrigerator for up to 1 week.

cornmeal pizza crust
1 package active dry yeast
1 cup warm water
pinch sea salt
1/4 cup extra virgin olive oil
1 tbsp honey
1 cup cornmeal, fine grind
1 1/2 cups white whole wheat flour
extra virgin olive oil
coarse grind cornmeal for baking sheets


add water to bowl of upright mixer and sprinkle yeast over top. using the paddle attachment, mix until yeast has dissolved. add salt, olive oil and honey and mix to combine. add  flour and process just until incorporated. add the cornmeal and process until incorporated. process an additional minute until the dough has formed into a ball. do not over mix. remove dough from bowl, form into 4 smooth balls of equal size and place in an oiled bowl. turn balls a few times to ensure they are totally covered in oil, cover bowl with saran wrap and place in a warm area. allow to rise until doubled in size  45 minutes to 1 hour.

remove from bowl and place on a lightly floured counter. use a rolling pin to roll out dough into free form circles. each pizza crust should be about 1/2 inch thick. place on pizza stone or baking sheet which has been lightly oiled with extra virgin olive oil and sprinkled with coarse cornmeal. (the cornmeal adds a delicious flavor and helps ensure the pizza dough will not stick to pan.) 

preheat oven to 500 degrees. drizzle pizza rounds with olive oil and lightly sprinkle with coarse grey salt.  sprinkle corn kernels, pickled garlic, marinated tomatoes and mozzarella over pizza....customize the amount of each topping to your liking. drizzle oil over pizza, including the "naked" crust edges. use a pastry brush to cover the naked crust with oil. place in preheated oven. bake for 10-12 minutes or until crust is golden brown and cheese is bubbling.   remove from oven and sprinkle red pepper flakes and basil over top. slice and serve immediately

it is "fresh corn" week at food network's summerfest roundup. check out the other delicious sounding recipes from my blogger friends. have a favorite corn recipe?  share in the comments section and/or link to your blog if you have one:
Jeanette's Healthy Living: Mexican Corn Salad "Esquites" Virtually Homemade: Grilled Corn with Ancho Chili Butter and Fresh Lime
Domesticate Me: Campfire Chicken Packets with Zucchini, Corn and Cherry Tomatoes
Dishin & Dishes: Elote (Mexican Grilled Corn) Three Ways
Feed Me Phoebe: Corn on the Cob with Sriracha Lime Butter
Taste With The Eyes: Hello Summer Salad
Napa Farmhouse 1885: Fresh Corn, Roasted Tomato and Pickled Garlic Pizza with Cornmeal Crust
Red or Green?: Corn & Green Chile Corn Muffins
Made by Michelle: Roasted Corn and Black Bean Salsa
Blue Apron Blog: Summer Succotash with Cod and Pickled Grapes
Devour: Four Grilled Corn Favorites
The Heritage Cook: Fresh Corn and Tomato Salad
The Sensitive Epicure: Cilantro Rice with Corn, Black Beans and Avocados
Pinch My Salt: Grilled Corn Guacamole
Daily*Dishin: Manchego Lime Roasted Corn
Weelicious: Corn Salsa
FN Dish: Off the Cob Salads

best,

diane
napa farmhouse 1885
red or green?
california girl in taos
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pasta with spring peas, mushrooms & greens

spring peas are in season and for sale all over town...at the farmers' market, the local organic and "health food" store, at roadside stands.  i have been buying them by the bushel and adding to just about everything i cook.

i love the whole process of shelling peas.  it is one of those tasks that just feels like summer.  sitting on the front porch, enjoying the breeze, imagining recipes for quick, easy and delicious dinners...one of my favorite pastimes.

happily it is "spring pea" week at food network's summerfest .  i look forward to all the amazing sounding recipes my blogger friends will submit.  i made a spicy pea, asparagus & pine nut with brown rice salad over at my other food blog red or green?  and today i made a very simple pasta dish with a mix of greens, baby bella mushrooms and sweet english peas.  just what i want on a warm summer day.   just remember...don't over cook the peas...you want that "fresh from the garden" taste.  they only need a minute. of course, i eat half of the bushel raw as soon as i shell.  the cooks treat and so very delicious.  happy summer everyone!

pasta with spring peas, mushrooms & greens
1 tbsp unsalted butter
2 tbsp extra virgin olive oil
1/2 white onion, quartered & sliced
8 oz baby bella mushrooms, cleaned and sliced
1 clove garlic, minced
8 oz mixed greens, chopped (kale, bok choy, spinach, chard, mizuna, tat soi...whatever you like)
1 cup white wine
sea salt
freshly cracked black pepper
pinch red pepper flakes
1/2 lb whole wheat pasta
1 lb spring peas in pod, shelled
extra virgin olive oil for drizzling
shaved parmigiano reggiano cheese( i use a vegetable peeler)

bring a large pot of water to a boil.  cook the pasta according to package directions.  remove pasta from water 1 minute before directed.

in a large skillet, warm the butter and olive oil over medium-high heat.  add the onion and mushrooms and saute for 4 minutes or until soft and mushrooms release their juices. add garlic and saute for 1 minute.  add wine, raise heat to high and bring to a boil for 2 minutes. reduce heat to medium and add greens. cook for 3-5 minutes or until greens are wilted and wine reduced a bit.  season with sea salt, pepper and red pepper flakes.  add pasta and cook for 1 minute.  add peas, stir and cook for an additional minute. (do not overcook peas)  taste and adjust seasonings if needed. serve with a drizzle of olive oil and a sprinkling of parmigiano reggiano cheese.

it is "spring peas" week at food network's summerfest roundup. check out the other delicious sounding recipes from my blogger friends. have a favorite peas recipe?  share in the comments section and/or link to your blog if you have one:

Dishin & Dishes: Smashed Pea Bruschetta with Mint
Feed Me Phoebe: Sweet Pea and Green Onion Soup
Taste With the Eyes: Peas and Pasta with a Garlicky Yogurt Sauce and Smoky Walnuts
Weelicious: Peas and Pasta
Devour: Quick Salad with Peas
Napa Farmhouse 1885: Pasta with Spring Peas, Mushrooms and Greens
Red or Green?: Szechuan Spring Peas, Asparagus, Pine Nuts and Brown Rice Salad
Blue Apron Blog: Sweet Corn & Pea Fritters with Pea Tendril Salad
Pinch My Salt: Homemade Tuna Noodle Casserole
Domesticate Me: Clean Out Fridge Frittata
Virtually Homemade: Summer Lasagna with Skinny Alfredo Sauce
The Sensitive Epicure: Pea Puree with Roasted Salmon and Chives
Daily*Dishin: Marinated Spring Pea Salad
The Heritage Cook: Pea, Potato and Bacon Salad with Lemon Vinaigrette
FN Dish: Favorite Shelled Pea Sides

best,

diane
napa farmhouse 1885
red or green?
california girl in taos
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mixed berry tea cake

happy summer everyone!  my favorite season of all.  this week makes the start of food network's summerfest, and we are starting with berries.  when i think of summer fruit desserts, i want something easy to make with an emphasis on the fruit.  crisps, cobblers...that kind of ease.  i will save layered cakes and homemade pies for winter, spring and fall.  summer? i want to be outside.

so i was thrilled to find recipes for tea cake a few years ago.  a dough that comes together in minutes (with NO rolling), this is a cross between a cake, drop biscuits and cobbler.  (does that sound odd?).  my favorite  is from the book Rustic Fruit Desserts by cory schreiber and julie richardson.  their version is delicious, but made with white flour and sugar.  i experimented a lot and tweaked the original to create my recipe which follows their exact directions, but is made with white whole wheat flour**, cornmeal, coconut sugar and coconut.  you can use any type of fruit...they used stone fruit. today i am using strawberries and blueberries.

when you make this recipe for the first time you will be surprised by the dough.  it will be very soft, almost cookie dough like.  that is the way it is supposed to be.  just wrap it in plastic, pat down to form a 1 inch thick disk and freeze for 1/2 hour.  here is a tip from me....double or triple the dough recipe and keep in the freezer.  you will want to make tea cakes all summer...nothing is easier than pulling the prepared dough out of the freezer...patting into the pan, piling in the fruit and baking.  served with ice cream, whipped cream or just as is, you will eat this often!  happy summer everyone.

mixed berry tea cake
adapted from "rustic fruit desserts"
(serves 10-12)

1 tbsp extra virgin olive oil
2 cups white whole wheat flour**
1/4 cup cornmeal, finely ground
1 tsp baking powder
1 tsp sea salt
1 cup coconut sugar
1/2 cup unsalted butter, at room temperature
1/4 cup extra virgin olive oil
3 eggs
1 tbsp pure vanilla extract
2 pints ripe strawberries, halved
1 pint blueberries
1/3 cup unsweetened coconut, shredded
1 tbsp coconut sugar

Whisk flour, cornmeal,baking powder, and salt together in a bowl. Using a handheld mixer with beater or a stand mixer with the paddle attachment, cream sugar and butter together on medium-high speed for 3 to 5 minutes, until light and fluffy. Add eggs, one at a time, scraping down sides of bowl after each addition, then stir in vanilla. Add flour mixture and stir just until a smooth dough forms. Wrap dough in plastic wrap, flatten into a 1-inch-thick disk, and freeze for 30 minutes.

Preheat oven to 375 degrees. Butter a shallow 10-inch round baking pan, tart pan or fluted pie pan.

Divide the dough into two equal portions and pat one portion evenly into the bottom of the prepared pan. Spread fruit over the dough. Sprinkle coconut over fruit. Break remainder of the dough into tablespoon-size pieces and distribute atop the fruit, then sprinkle the tbsp coconut sugar over the dessert.

Bake for 30 to 40 minutes, or until lightly golden and firm. Cool for 30 minutes before serving.

Storage: Wrapped in plastic wrap, this tea cake will keep at room temperature for up to 3 days. (The top will soften a bit.) You can also freeze the unbaked dough; if wrapped well, it will keep for up to 3 months. You can freeze a whole, unbaked cake with fruit (again, wrapped well) for 1 month.

** i love unbleached white whole wheat flour, whole wheat which has been milled from the lightest wheat kernels...so light they are almost white. contains all the fiber and nutrients of regular whole wheat but lighter in color and taste. note...this is not white flour...the color is light brown when baked. i like the king arthur brand**

it is "berries" week at food network's summerfest roundup. check out the other delicious sounding recipes from my blogger friends. have a favorite berry recipe?  share in the comments section and/or link to your blog if you have one:

Feed Me Phoebe: Gluten-Free Blueberry-Almond Pancakes
The Lemon Bowl: Strawberry Mango Chia Smoothie
Dishin & Dishes: Crunchy Topped Blueberry White Chocolate Muffins
Jeanette's Healthy Living: Gingered Blueberry Shortcakes With Light Creamy Topping
Taste With The Eyes: Blueberry Limoncello Pavlova
Sweet Life Bake: Paletas de Fresca y Aguacate
Napa Farmhouse 1885: Mixed Berry Tea Cake 
Red or Green?: Strawberry & Blueberry Crisp (Red or Green-style)
Virtually Homemade: Blueberry Mint Margaritas
Haute Apple Pie: Triple Berry Ice Cream
Pinch My Salt: Strawberry Peach Cobbler With Almond Biscuit Topping
Cooking With Elise: Dehydrating Blueberries, Plus Blueberry and White Chocolate Cookies
Devour: Four Healthy Berry Recipes
Domesticate Me: Summer Berry Crisp
Weelicious: Brainy Breakfast
The Sensitive Epicure: Strawberries With White Balsamic Vinegar Caramel, Orange Zest and Black Pepper
Daily*Dishin: Fresh and Easy Blueberry Pie
From My Corner of Saratoga: Mixed Berry Freezer Pops
FN Dish: Wake Up With Berries

best,

diane
napa farmhouse 1885
red or green?
california girl in taos

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summerfest 2013

so happy to announce the return of "summerfest", a collaboration between food network and a group of food bloggers.  a specific summer fruit or vegetable is selected each week, and food network chefs and bloggers each contribute a recipe featuring the item.  the recipes are shared on foodnetwork.com and all of the blogs so readers have a plethora of options to use up all the delicious summer produce.

this year's schedule is as follows:
June:

19: Berries

26: Peas

July:

3: Corn

10: Tomatoes

17: Watermelon

24: Cucumbers

31: Peaches

August:

7: Eggplant

14: Avocados

21: Peppers

28: Figs

September:

4: Beets

11: Grapes

18: Potatoes

wanna participate?  share your favorite recipe in the comments section of my posts...or link to your blog if you have one.  you can do this on all the other participating blogs too.  c'mon, the more ideas the better.  this is the time to raid the farmers' market, or your csa, or your overflowing garden and overindulge in fresh, local organic or sustainably grown summer produce.  on second thought, is it possible to overindulge in this area?

happy summer everyone!

best,
diane
napa farmhouse 1885
red or green?
california girl in taos

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i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.

shrimp stew, a la martha

long time readers know i usually write about recipes that i have created.  or i post family recipes.  once in awhile i talk about recipes that i have "tweaked" from another source, giving proper credit to the original of course.  today i am sharing a recipe straight from martha stewart living...no edits or tweaks.  it was just that good.  so, just in case you don't get the magazine....or hesitated to try this dish...make it this week.  you will not be disappointed.

i have made the shrimp stew three times so far. the first was during a visit to my parents' home.  i spent two weeks with them and cooked most nights.  i purchased all the ingredients and started preparing only to discover they were out of white wine. i improvised with vodka and the result was delicious.  i have made the stew two additional times, once with white wine and another with the vodka.  both work so use what you have.  also, if you have never peeled/ deveined shrimp, please do not be intimidated.  and whatever you do...do not skip this step.  the shells add tons of flavor to the dish.  this process is not hard, but it does take some time so plan accordingly. here is a "how to" video from serious eats.  enjoy!

shrimp stew, a la martha
from martha stewart living magazine, may 2013
(serves 6)
1/4 cup extra-virgin olive oil

• 2 pounds large shrimp, peeled, shells reserved, and deveined
• 6 sprigs thyme
• 1 cup dry white wine (i used vodka one time when we were out of white wine)
• 16 ounces clam juice
• 2 cups water
• 1/2 stick unsalted butter
• 2 large leeks (white and pale green parts only), thinly sliced crosswise (about 2 1/2 cups) and washed well
• 1 large fennel bulb, thinly sliced (about 3 1/3 cups), fronds reserved for garnish
• 1 teaspoon whole fennel seeds, finely ground
• Coarse salt and freshly ground pepper
• 1 cup heavy cream (i used half and half to lighten up just a touch)
• 1/2 lemon

Directions

1. Heat oil in a large pot over medium-high heat. Add shrimp shells and cook, stirring occasionally, until well browned, about 10 minutes. Add thyme sprigs and cook 1 minute. Add wine, scraping up browned bits with a wooden spoon. Add clam juice and water and simmer 15 minutes. Pour broth through a fine sieve into a bowl, pressing on solids; discard solids.
2. Melt butter in pot over medium-high heat and add leeks, fennel, and fennel seeds. Add 1/2 teaspoon salt; cook, stirring, until vegetables just start to brown, about 10 minutes. Add shrimp broth and cream; cook until warmed through.
3. Stir in shrimp and cook until just cooked through, about 2 minutes. Season with salt, pepper, and a squeeze of lemon juice. Divide stew among 6 shallow bowls and garnish with fennel fronds.
   
   
   

best,
diane
napa farmhouse 1885
red or green?
california girl in taos

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i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.

roasted asparagus with balsamic and parmigiano reggiano cheese

aah! fresh asparagus.  one of my favorite things about spring.  i love them raw in salads, poached, pureed in soups,tossed in stir-fries...but my absolutely favorite way is roasted...with balsamic vinegar and luscious parmigiano reggiano cheese.

my trick is to drizzle the raw asparagus with extra virgin olive oil and balsamic vinegar, then sprinkle with coarse sea salt and black pepper.  while it roasts the vinegar caramelizes and thickens which sweetens the dish.  i personally like to roast the asparagus until they are a bit crispy...i throw parmigiano reggiano cheese over the finished dish and either use to top bruschetta...or just eat with my fingers.  honestly, i could eat the whole bunch by myself, but if i have to share, i sometimes serve as a side dish with salmon.

you may want yours a little less "done".  experiment to find the perfect cooking time for "your" bunch.  and eat asparagus often right now....springtime asparagus are delicious!

roasted asparagus

2 bunches fresh asparagus

extra virgin olive oil

balsamic vinegar

coarse grey salt

freshly ground black pepper

shaved parmigiano reggiano cheese

preheat oven to 400 degrees. drizzle olive oil over bottom of baking sheet (with sides)...approx 3 tbsp. prepare asparagus by snapping off ends and peeling stalks. roll the asparagus in the oil to coat. drizzle with balsamic vinegar (about 2 tbsp per bunch)  sprinkle with grey salt and pepper. roast in oven 25-35 minutes (depends on how thick your stalks are) until asparagus  begin to caramelize.  remove from oven, sprinkle with cheese and serve immediately.

it is "something cheesy" week at food network's "sensational sides mixed with spring produce". check out the recipes from the other participating bloggers:
Jeanette's Healthy Living: Fresh Tomato Burrata Cheese Pesto Dip
Napa Farmhouse 1885: Roasted Asparagus With Balsamic Vinegar and Parmigiano-Reggiano Cheese
Red or Green: Grilled Vegetable and Cheese Quesadillas
Feed Me Phoebe: Skillet Lasagna With Zucchini, Arugula and Fontina Cheese
Cooking With Elise: Cheesy Chicken Quesadillas
Weelicious: Cheesy Corn on the Cob
Domesticate Me: Seared Scallops With Spring Vegetables
Devour: Cheese-Filled Summer Side Dishes
Made by Michelle: Broccoli Cheese "Meatballs"
The Heritage Cook: Creamy and Cheesy Potato Casserole (Gluten-Free)
Dishin & Dishes: Baked Squash Casserole
FN Dish: Cheesy Spring Sides
The Sensitive Epicure: Frico: Parmesan Cheese Crackers
Virtually Homemade: Easy Cheesy Enchilada (Gluten-Free)

best,
diane
napa farmhouse 1885
red or green?
california girl in taos

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i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.

mixed greens salad with shrimp & oranges

i remember when "salad greens" meant lettuce or spinach.  growing up, we always had a salad with dinner.  the salad consisted of iceberg lettuce, cucumbers and tomatoes with italian dressing. then ranch dressing became all the rage and, for some reason, carrots were added to the mix.  these days there are countless greens available at supermarkets, an even greater variety at farmers' markets or from our gardens and we eat them raw, sauteed, pureed into smoothies, juiced, even grilled!  greens are having their "moment" which i hope becomes a permanent staple of our diets.

i love greens and try to incorporate them into at least two meals each day.  this salad is a perfect example. packed with a mixture of whatever looks good at the market that day, the greens and shrimp become a nice first course or main dish salad.  protein from the shrimp, vitamin a, c and b from the oranges and minerals such as iron, calcium, potassium, and magnesium from the greens ensure this salad is an antioxident's dream.  greens also include the vitamins k, c, e, and many of the b vitamins. they also provide thiamine, beta carotene, folate, calcium, iron, potassium, magnesium and small amounts of omega fatty acids. don't you love it when something that tastes so good is actually good for you?

Red Willow Farm grows food with sustainable and traditional agricultural practices. Located on the fertile grounds of Taos Pueblo, we use organic seed and soil amendments to grow nutritious food in greenhouses and irrigated field. Red Willow Farm Provides Taos pueblo youth and all volunteers valuable agricultural experience. 

i have been visiting the red willows farmers' market located at the pueblo on wednesdays.  the cool thing is that they are open year-round except during jan and february when the taos pueblo is closed. they specialize in greens grown in their greenhouses.  i especially like their tat soi, a green i discovered at their market.  tat soi is an asian green that tastes like a milder version of mustard greens. it is delicious and perfect in this salad.  if you cannot find it in your area, substitute bok choy or use 1/2 cup of mustard greens.  or come up with your own combination...this salad is very forgiving.  whatever you use, i encourage you to keep the cabbage.  the taste and crunch really make the dish.  also, for vegetarians, substitute the shrimp for toasted walnut halves.

mixed green salad with shrimp and oranges
2 main dish servings
12 large shrimp in the shell, uncooked
kosher salt
1 large orange, peeled, white pith removed, sectioned with slices cut in half
3 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 tsp sesame oil
1/2 tsp fresh garlic, minced
1 tbsp fresh italian parsley, chopped
pinch dried red pepper flakes
pinch sea salt
pinch freshly ground black pepper
1 cup baby kale, washed and torn into bite sized pieces
1 cup baby spinach, washed 
1 cup arugula, washed and torn into bite sized pieces
1 cup tat soi or bok choy, washed
1 cup cabbage, washed and shredded

fill a large bowl 1/2 full of ice and cold water.  set aside. bring a large saucepan t of water to a boil.  add a handful of  kosher salt.  add shrimp and boil for 2-3 minutes, just until the shrimp turns pink.  remove from water with slotted spoon and place in prepared ice bath.  allow to cool, then peel and devein.  set aside.

in large bowl, combine the orange pieces, olive oil, vinegar, sesame oil, garlic, parsley, red pepper flakes, salt and pepper.  whisk together to combine.  add shrimp, stir and allow to marinate 30 minutes to 1 hour. (refrigerate during marinating process).  remove from fridge, add greens and stir to mix.  taste and adjust seasonings if necessary.  divide between 2 large plates and serve.

it is "salad" week at food network's "sensational sides mixed with spring produce". check out the other delicious sounding recipes from my blogger friends:
Jeanette's Healthy Living: Mexican Chopped Salad With Lime Cilantro Dressing 
Feed Me Phoebe: Grilled Chicken Paillard With Chopped Nicoise Salad
Cooking With Elise: Garden Spring Rolls
The Cultural Dish: Arugula Salad With Beets and Goat Cheese
Napa Farmhouse 1885: Mixed Greens Salad With Shrimp and Oranges
Red or Green?: Spring Salad Greens With Spicy Chiocciole Pasta and Pine Nuts
The Sensitive Epicure: Green on Green Chopped Salad
Weelicious: Southwestern Salad
Made by Michelle: Mixed Greens With Grapeseed Oil and Balsamic
FN Dish: Vivacious Pasta Salad Sides

best,
diane
napa farmhouse 1885
red or green?
california girl in taos

please follow us on facebook



i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.