Spanish Chicken in Red Pepper Sauce

While I’m enjoying a vacation on the Greek Island of Skiathos, we reimagine a chicken dish shared back in August 2014 on the blog. It is the perfect time of year to be gathering sweet, seasonal red peppers from your local farmers market, or if you’re lucky from your own garden.

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Mexican Spicy Crab Stew

With crab season opening in the San Francisco Bay area this week I’ve turned our culinaryP1000170 attention to my favorite ingredient. 

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Salt & Pepper Flank Steak & Chimichurri Sauce

I was free to putter around in my community garden last Sunday, on a scheduled but very P1010047relaxing “annual work day.” It was the perfect pairing of purging and planting. I’m committed to growing my own, organically, in support of Earth Day every day. Continue reading

Fettucine Marinara

Fettucine Marinara

A tangy Tuscan blend for our signature marinara sauce

Shopping list at a glance: canned tomatoes, onion, celery, carrot, garlic, tomato paste, red wine

From your pantry at a glance: salt, pepper, olive oil, fettucine or noodles

Fettucine Marinara
Prep Time: 10m, Cook Time: 8 hours LOW / 4 hours HIGH Servings: 3 cups
  1. 1 tbsp olive oil
  2. 1 x 28 oz canned diced tomatoes
  3. 1 cup / 1 small onion, diced
  4. 1 cup / 2 celery ribs, diced
  5. 1/2 cup / 1 large carrot, diced
  6. 2 tsp / 4 cloves garlic, minced
  7. 1 tbsp tomato paste
  8. 1/2 cup / 4 fl oz red wine
  9. 1 tbsp brown sugar
  10. 1/2 tsp salt
  11. 1 Marinara blend
To Serve
  1. cooked fettucine
  2. 1/4 cup parsley, chopped
  3. parmesan cheese
  1. combine the olive oil, tomatoes, onion, celery, carrot, garlic, tomato paste, red wine, brown sugar, and salt in the slow cooker
  2. sprinkle in the Marinara blend
  3. stir, cover and cook on LOW: 8 hours or HIGH: 4 hours
  1. stir into cooked spaghetti noodles and sprinkle with chopped flat leaf parsley & grated parmesan
  2. pair with Chianti Classico or a bright Italian red wine
the zen of slow cooking