And Spring arose on the garden fair,
Like the Spirit of Love felt everywhere;
And each flower and herb on Earth’s dark breast
rose from the dreams of its wintry rest.
~Percy Bysshe Shelley, “The Sensitive Plant”
copyright 2023, Maria Liberati/Art of living, PrimaMedia,Inc
Now that Spring is well underway with Summer almost here ..the overabundance of fresh produce provides a fresh canvas of colorful fruits and vegetables for any kitchen. And what better way to pay homage to some of that fresh produce than to pair it in a recipe with extra virgin olive oil!
Olive Oil has now become an ingredient Americans are obsessed with.. and rightly so….the USA is now producing it’s own award winning Olive Oils in California..but we have to give credit to the olive trees and methods that were brought to the USA from Italy that got this all started.
When choosing olive oils look for olive oils that are : extra virgin and cold pressed, have an aromatic scent, are rich in color.. And store your olive oil in a dark glass bottle or container and be sure to look for an expiration date on the container. Olive oil should come with an expiration date.
Summer Pasta Salad
*1 lb of artisan pasta and for a gluten free version use Jovial Brown Rice Fusilli Pasta
*zest of 1 fresh (organic) lemon
*1 can of albacore tuna packed in water (flaked)
*1 handful of fresh parsley chopped
*3 scallions finely chopped
*3 tablespoons cold pressed, extra virgin olive oil
Cook pasta till al dente.. Place drained pasta in bowl, add in chopped scallions, flaked tuna. Drizzle with olive oil, stri to distribute ingredients evenly. Zest lemon on top of salad and top with chopped parsley. Serve with a drizzle of olive oil on top and parsley sprigs on the side.
For more great recipes, get your copy of these books from the award winning book series The Basic Art of Italian Cooking, winner of the Gourmand World Awards:
