Leslie Bartosh, CEC, AAC, FMP

  Along the way this delightful vegetarian dish showed up.   And it wasn’t even Meatless Monday!    Capellini, olive oil, caramelized onion, garlic, mushroom, cherry tomato, green pea and basil.   This dish was a staple with us a few years back.     It has been a while since we saw it.   I am really glad we revisited this dish.   It is relatively light; and it is a delightful change of pace from some of the heavier sauces. Thank you, Diversified Ceramics for the perfect bowl to use with this dish. #LifeLongLearning #LifeLongTeaching #FamilyFood, #Capellini #CapelliniWithVegetables  As always, your questions or comments are welcome. Until next time; Bon Appetit Y'all! Leslie Bartosh

  Za’atar seasoned Riverence Rainbow Trout , saut é ed; on a bed of Middle Eastern style salad: Israeli couscous, cucumber, feta cheese, mint, Kalamata olive, pepperoncini pepper and home-grown tomato, lemon juice and olive oil; Nan-e Barbari bread.   A delightful combination of flavors and textures. #LifeLongLearning #LifeLongTeaching #FamilyFood #RainbowTrout #Riverence #NanEBarbariBread #ZaAtar#IsraeliCouscous   As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all! Leslie Bartosh

  Linguine con Salsa alle Vongole Linguine with white clam sauce.   A simple but classic dish; it has survived the tests of time.   I first made this dish as a sous chef for the Italian restaurant for Hotel Intercontinental, Maui.   After leaving the hotel, I did not really think about if for some years.   A year or so back, I thought of it and made it.   Since that time, it has been a regular on our menu. It is quick to make and satisfies the senses.   I use a little house made crushed pepper flake and dried Thai basil in it.   This adds a nice pizazz to it. This dish is made with canned chopped clams.   I also use olive oil, garlic, white wine, dried oregano, house dried parsley with some of the pasta water. Simplicity with clean, direct flavors makes this a favorite dish.   We usually serve this dish with a plain, dressed, wedge salad and crusty house made baguette for “dipping”.   It is “good to the last drop!” Thank you, Diversified Ceramics for the great bowls to