Well it has been over three years since I last posted on this blog. Running our restaurant, Frankie’s Pizza & Pasta, just had to take top priority. But for those of you who are unaware, we had to close our doors a few months ago due to property redevelopment. It was a wonderful 24 years! I miss my staff and all of the loyal customers we had.
Not having the restaurant has our customers feeling lost and clamoring for those wonderful recipes of ours. One which has been especially in demand is our Garlic-Parmesan Soup which we sold each year at our Garlic Festival. So here it is!
Garlic Parmesan Soup Recipe
Oh BTW, now that I’m back on my blog, look forward to hearing from me on a regular basis.
Ciao e grazie! Frankie
Orecchiette Pasta with Salmon & Kale:
Not all pastas are created equal. Some are delicious–and not so healthy. Others are nutritious–but not so tasty. Here is one with the best of both world’s… delicious, heart healthy salmon and fresh kale combine to give you both terrific taste and great health benefits.
Whole Wheat Pasta Pomodoro with Shrimp & Grilled Peppers:
At our restaurant, Frankie’s Pizza and Pasta, in the summer time we grill red and yellow bell peppers to serve with sausage in a seasonal gnocchi dish. One day when I was making lunch, I decided to put them together with some whole wheat pasta along with sautéed shrimp, mushrooms and Pomodoro Sauce. It was a stroke of genius!
I made my first Lemon-Artichoke Pesto several years ago and was not happy with the
Pasta with grilled Shrimp and Lemon-Artichoke-Pistachio Pesto
results. I shelved it, thinking I would come back and work on the recipe another day. Then one day I was grilling some shrimp for an appetizer and it just sounded like the perfect thing to baste the shrimp with. It was! And this time it came out spectacular on the first try. I guess I’ve learned a few things over the years.
This time around I am doing this with pasta and shrimp. But it also makes a fabulous appetizer by simply brushing grilled shrimp skewers with the sauce after grilling.
You will have leftover pesto when you are done. It freezes well. You might even consider making a double batch and freeze what you don’t use in small containers for quick and easy dinners.
Orecchietti with Grilled Cherry Tomato Sauce and Chicken Italian Sausage
It has been a long time since I have posted any new recipes on the blog. On April 1st, we lost our 26 year old daughter, just two days after I posted my article “The Journey to a Thankful Heart”. Needless to say it turned our life upside down. But I still love to cook and share my passion for food, so here is a delightful recipe I created for you.
We’ve had a beautiful September here in Seattle and I’ve got a tomato plant loaded down with sweet cherry tomatoes. So what to cook with them? They are great in pasta, especially if you roast or grill them in advance. This could easily be a vegetarian pasta but we chose to make it with a good Chicken Italian Sausage. It was very simple yet so delicious! I love cooking from the garden.
Click here, or on the photo above for the recipe
Today I am posting the second article in a series I am writing on food, cooking, and the table. This second article is a deeply personal one. I hope that you will enjoy it, and that it will help you in your own journey to a thankful heart.
Link to Article
This delicious pasta was created by my wife Rhonda. It was based upon a Tuna Puttanesca recipe, but since she was not in the mood for a tomato sauce, she used extra virgin oilve oil, with a fresh tomato added for just a little of that character. This version is made with canned tuna. You could replace that with fresh if you’d like. This is a quick and easy recipe which would be perfect for a weeknight dinner. It’s also a really easy recipe to cut in half if it’s just the two of you.