Tri-Color Fusilli Pasta with Mascarpone Tomato Sauce

I just discovered over the weekend the new KitchenAid fusilli pasta maker attachment at Williams Sonoma in the Valley Fair Mall, in San Jose, CA. It looks amazing; I had no clue that fusilli could be made at home. Well, I didn't buy the attachment, but it gave me the idea of making the corkscrew-shaped pasta dish. I used store-bought tri-color fusilli. I find the color to be very playful. The red color is made from beet juice and the green one from spinach juice instead of using regular water in the dough.

Pasta to me is a natural comfort food. To give this dish a heartier feel, I paired the pasta with a creamy mascarpone homemade tomato sauce. The tomatoes are Brandywines from our garden. They are big, bright red and -most important- so sweet. The girls helped me make the sauce; I think it's always more satisfying for them to eat food they helped prepare.

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How to make an Italian Insalata Caprese

It is officially tomato season at our house. Lulu planted 5 varieties of cherry tomatoes in February and I was finally able to gather a large bowl of them today. They are perfectly ripe, so sweet and definitely organic. While picking the fruits, it was obvious what I was going to make: a Caprese Salad. There is really no specific recipe. Just gather some sweet basil, mozzarella and tomato. Drizzle with balsamic vinegar and a good quality olive oil.
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Roasted Garlic Fingerling Potatoes in Thyme and Butter

Fingerling potatoes are a small (probably the smallest) variety of potatoes. They have a very cute, narrow shape. The flesh is firm and yellow. They are not too starchy like Russet potatoes. I love roasting them and serving them as appetizers. It's a perfect bite-sized amuse-bouche, which literally means "playful in the mouth" in French. They will be a hit at your next fancy dinner party.

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Cherry and Berry Yogurt Granola Parfait

Granola parfait has the perfect components to start the day: the crunch of the granola, the creaminess of the yogurt and the sweetness of the fruits. Most important, this will keep you full until lunch time.

I've been married for almost five years, and I think that cooking is the best way to say 'I love you'. It might sound sappy but I love seeing my hubby's smile in the morning when I bring him breakfast in bed. Make this for someone special in your life, and I guarantee they will appreciate it.

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Red Cabbage Salad with Poppy Seed and Caramelized Onion Vinaigrette

The crunch, the color; everything about this dish screams summer. Shredded red cabbage is a real eye grabber, and the vinaigrette helps brighten up the flavor of the dish. I flavored the vinaigrette with mustard, pickled garlic, sugar and a little sour cream for a velvety texture. I was inspired by my butter chicken recipe, where I fried onions, drained the oil, and mixed in sour cream. You don't have to add sour cream to the vinaigrette, but otherwise it's too healthy.

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