Risotto al Pesce Persico and the Weekly Menu #EattheWorld

Fresh Lake Perch, lightly breaded and pan-fried, served atop a creamy, delicious Risotto studded with peas, is popular in the Lake Garda region of Italy, where it is called Risotto al Pesce Persico.

Join us as we Eat the World, 2026 edition.......

Hoppin' John and a Book Review

I had the Blue Plate Special, An Autobiography by Kate Christensen on my bookshelf for quite a few years now.  I'm not positive but I think I got it from my friend Cam of Culinary Adventures with Camilla. 

I pulled it off the shelf one day as I headed out to the pool.......

Stratciatella with Chicken and the Weekly Menu #SoupSaturdaySwappers

This Italian version of Egg Drop soup called Stratciatella is filled with chicken, spinach and peas.  So good.  I served it up as part of our Easter feast this year but it is perfect for anytime you have leftover chicken.

Welcome to this month's version of Soup Saturday Swappers.......

Warm New Potato and Pea Salad #BBQ Week

Tender baby potatoes and freshly shelled peas wrapped in a mustard seed dressing.  Perfect side dish at your next BBQ.

Today is the first day of BBQ Week........

Asparagus and Pea Salad and a Book Review

 I just finished reading Home Cooking by Laurie Colwin.  Laurie Colwin wrote for Gourmet magazine.  She passed away in 1992.  I had not heard of her prior to receiving this collection of essays from my friend Cam of Culinary Adventures with Camilla.

Farmer's Market Tortellini #FarmersMarketWeek

Looking for a quick, easy and delicious way to use up some of those fresh seasonal vegetables?  Try this pasta dish made with fresh or frozen cheese tortellini. 

It is day 3 of Farmer's Market Week.......

Potato and Pea Salad #FarmersMarketWeek

Made with a tangy buttermilk dressing, flecked with fresh herbs and wrapped around tender baby redskin potatoes this salad is sure to become a new family favorite......

Welcome to Farmer's Market Week with the Gang from Festive Foodies.......

Spring Pea Pasta #KitchenMatrixCookingProject

A few of us are working our way through the Kitchen Matrix Cookbook by Mark Bittman.  We post a recipe each Tuesday based on a section of the book chosen by one of the bloggers.  This month I am choosing the themes.

This week I asked the others to join me in preparing Pasta Primavera in honor of Spring.  Of course, Spring has not sprung here in Michigan yet.

I did not let that deter me though.  I had no fresh Spring peas so I used frozen baby peas.  That just served to make my life easier because there was no shelling involved.

Here is Bittman's Universal Instructions for making Pasta Primavera:

"Bring a large pot of water to a boil, salt it, then add 1/2 to 1 pound of pasta.  (Vary the amount depending on your preferred pasta-to-sauce ratio; the quantity of sauce in the recipes that follow will sauce up to one pound of pasta, or enough to serve four at minimum).  When the pasta is tender but not mushy, drain it, reserving 1 cup of cooking water".

There you go.  I boiled my pasta to al dente and drained it.  I had placed the peas in the colander so that when I drained the pasta, it would warm the peas.  I  then added a glug of olive oil and a pat of butter to the pan I had boiled the pasta in and placed it over med high heat.  I added minced garlic and crushed red pepper to the oil/butter mixture and then stirred in the peas and pasta.   Seasoned with salt and pepper and it was ready to serve.

This would make a perfect Meatless Monday meal.  I served it on a Saturday so I plated it as a side dish with lemon chicken and paired it with a bottle of wine from Navarra, Spain.  I will be sharing more about this pairing on Saturday when I get together with my friends for Wine Pairing Weekend.  

That event is being hosted by my friend Cam of Culinary Adventures with Camilla.  Why is this significant?  Well, this Kitchen Matrix Cooking Project was Cam's brainchild.  You are welcome to join us and can find out all you need to know in this post of Cam's.

Here's the other Pasta Primavera being shared today

An InLinkz Link-up

Spring Pea Pasta
inspired by The Kitchen Matrix Cookbook

1/2 lb pasta
1 c. frozen baby peas, defrosted
1 clove garlic, minced
1/4 t. crushed red pepper
1 T. olive oil
1 T. butter
salt and pepper to taste

Bring a large pot of salted water to a boil.  Add your pasta and cook according to package direction.  Place your peas in a colander. When the pasta is cooked pour over the peas in the colander to drain.

Return the pot to the stovetop and turn the heat to med high.  Add the olive oil and butter.  When melted and sizzling, add the garlic and crushed red pepper, stirring to prevent over browning.  Return the pasta and peas to the pot, tossing to combine with the sauce.  Season with salt and pepper.  Serve with grated parmesan cheese.  Print Recipe