Have you ever entered a room to meet eight people for the first time and leave 90 minutes later with eight new friends? That’s an awesome feeling, and it’s how tonight’s cooking class went. In fact, the photos ended up being more about the people than the food, but the happy smiles are because of the food and the experience, so that’s OK, right?
Francis is not THE most common name, yet we had two people in the class by that name and almost every else knew or were related to a Francis, including me – so we got off on a congenial foot by declaring it Francis Night at vomFASS! The night was also special because Francis from Memphis was celebrating her birthday and because we were graced by the presence of newlyweds who joined the class during their 12 hour layover on their way to honeymoon in Iceland! (Coolest newlyweds of the year!)
But enough about how much fun we had (DO join us next time!), let’s get to the recipes!
Shrimp Salad / Dip / Tacos
2 C. cooked cocktail-sized shrimp (mini)
vomFASS Chili Sea Salt, to taste
3 T. vomFASS San Domenico or Jalapeno Extra Virgin Olive Oil
1 1/2 vomFASS Calamansi or Mango Balsam Vinegar
1/4 C. minced cilantro
1/4 C. sliced green onions
1/4 C. diced red bell pepper
1/4 C. Poblano pepper
Tortilla chip scoops, romaine leaves, taco shells or salad greens
Whisk together oil, vinegar and spices. Add remaining ingredients. Serve as desired: on greens for a salad, on lettuce leaves or taco shells, or with tortilla chips for an appetizer.
Sun-Dried Tomato Basil Pasta
- 1 pkg vomFASS Basil Pasta OR 8 C. zoodles to replace pasta
- 1 t. Violas’ Caprese Salt or to taste
- 1 t. Violas’ Pepper with Herbs, or to taste
- ¼ C. vomFASS San Domenico Extra Virgin Olive Oil
- 1 – 2 T. vomFASS Herb Garlic Sunflower Oil OR Chili Sunflower Oil
- 1 jar vomFASS Sun-dried Tomatoes
- ½ C. chopped sweet onion
- ½ C. chopped orange bell pepper
- 2 t. minced garlic (fresh or jarred)
- 1 C. chopped fresh baby spinach
- Parmesan Cheese, to taste
- vomFASS Aceto Balsamico di Famiglia
Chop sun-dried tomatoes and set aside. Sauté onion and pepper with sunflower oil over medium high heat, just until tender crisp. Add garlic and sauté about one more minute. Stir in sun-dried tomatoes and seasonings. Set aside in pan. Cook pasta in boiling salted water 1 minute less than minimum recommended on package. Lift out of water and into the pan with sautéed veggie mixture, along with about ½ cup of pasta water. Add olive oil, spinach and adjust spices. Toss, cover and let rest in a warm place until ready to serve. Serve with parmesan and drizzle with Aceto Balsamico.