Asparagus Marinara

     Asparagus will go into season sometime during March, likely towards the end of the month.
Mixing the fresh tomatoes with the canned makes for a hearty, chunky sauce.  Using the asparagus in the sauce allows it to be used in a different way, and offers a unique and delicious flavor to the sauce.   Here is our "seasonal recipe" for the month of March:

    Asparagus Marinara

Ingredients:
1 - 12 oz package Pastamore Gluten-free Plain Fettuccine
1 lb - asparagus
1.5 - 2 lb - fresh tomatoes
1 - 15 oz can crushed tomatoes
1/2 Tbsp - olive oil
1/2 tsp - oregano
1/2 tsp - dried basil
1/8 tsp - marjoram
1/4 tsp - red pepper flakes (optional)
1/8 tsp - garlic powder
1/2 tsp - salt
To taste - black pepper
As garnish - Pastamore Traditional Barrel-Aged Balsamic Vinegar

Directions: 1.  Rinse tomatoes and asparagus.  Cut off the bottom 1-2 inches from the asparagus, and chop the asparagus into 1-2" pieces on a bias.  Chop the tomatoes into 1/4" x 1/4" pieces. 2.  Heat a large saucepan on the stove over medium-high heat.  Once the pan is hot, add the olive oil and allow to heat.  Once the oil is hot, add the tomatoes and the asparagus to the pan.  Stir often. 3.  Place a large pot of water onto the stove over high heat.  Bring to a boil. 4.  While the water is heating, add the spices to the asparagus and tomatoes.  Cook until the tomatoes

appear drier and the asparagus has started to become tender.  Add the can of crushed tomatoes.  Bring to a strong simmer, and reduce heat to medium. 5.  Place the Pastamore Gluten-free Plain Fettuccine into the boiling water.  Reduce the heat so that a moderate boil is reached.  If the pasta boils too strongly, it has a tendency to boil over.  Cook the pasta until the desired tenderness has been reached.  Place into a colander, and rinse thoroughly under cool water. 6.   Plate the pasta, and top with the asparagus marinara.  Garnish with a drizzle of Pastamore Traditional Barrel-Aged Balsamic Vinegar.

February Shows and Events

Date	Show/Event	Location/Website
Feb. 1- 3	Canton Marketplace	Canton, Texas http://www.cantonmarketplace.com/
Feb. 2 -3	Buckler Craft Show	Deland, FL http://www.bucklercraftfair.com/deland.php
	Winter Fest at the Mansion	Philippi Estate Park Sarasota, FL http://www.sunsetboulevardpromotions. com/?utm_source=expopromoter.com&utm_ medium=referal&utm_campaign=winterfest_ at_the_mansion_arts_and_craft_show_2011
Feb. 6-10	In the Village	Tubac, Az 10am-5pm http://www.tubacarizona.com/tubacvillage.html
Feb. 8-10	Delray Beach Garlic Festival	Delray Beach, FL http://www.dbgarlicfest.com/
	An Affair of the Heart	Oklahoma City Fair Grounds Oklahoma City OK www.aaoth.com
	Cam-Plex Winter Western Town & Country Trade Show	Gillette Cam-Plex Gillette,  Wy  82718 https://www.cam-plex.com/PDFs/Newsletter/JANFEB13.pdf
Feb. 9 –10	Lido Tides	Sarasota, FL http://events.heraldtribune.com/sarasota _fl/events/show/290225225-24th- annual-lido-tides-arts-craft-show
	Siesta Key Art Show	Siesta Key, FL http://artfestival.com/Festivals/Siesta_Key_ Craft_Festival_Sarasota_Fl_February.ASPX
Feb 9-10, 16-17, 23-24	Dallas Farmers Market, Shed #2	Dallas, Texas http://www.dallasfarmersmarket.org/
Feb. 15-17	St. Coleman Italian Festival	Pompano Beach, FL http://www.italianfest.org/
Feb 16 - 17	Dunedin Art Craft Show	Dunedin, FL http://artfestival.com/Festivals/Downtown_ Dunedin_Craft_Festival_ Dunedin_Florida_November.ASPX
Feb. 21-24	Italian Fest and Carnival	Venice, FL http://www.italianamericanclubofvenice.com/feast /index.html
Feb. 22-24	Festival of the Arts	Fountain Hills, AZ 10am-5pm http://www.fountainhillsguide.com/events/festival-of-arts-and-crafts-fountain-hills-az.aspx
Feb 23-24	San Gennaro Italian Festival	Safety Harbor, FL http://www.sangennarofesta.com/
	Art at JD Hamel Park	Sarasota, FL http://www.zvents.com/sarasota_fl/venues/ show/1061834-j-d-hamel-park
Feb 25-26	Spring Home & Garden Expo	Earl Warren Showgrounds Santa Barbara, CA http://www.earlwarren.com/calendar.html
Feb 28-March 3	Charleston Wine Festival	Charleston, SC http://www.charlestonlowcountry.com/specialpages /FoodWineFestival.html

Dark Chocolate Orange Cheesecake

 

Dark Chocolate Orange Cheesecake

 Ingredients:

Crust -
1 cup - chocolate graham crackers
1/4 cup - unsalted butter (softened)

Filling -
32 oz - cream cheese (softened)
6 - large eggs
1.5 oz - dark chocolate (orange flavored preferred)
1 cup - sugar
juice of one orange
zest of one orange
4 Tbsp - Pastamore Dark Chocolate Balsamic Vinegar

Directions:   1.)  Preheat oven to 400°F.  Place the graham crackers into a food processor  and mix until they are ground fine.  Add the softened butter to the food  processor, and pulse until the mixture is evenly moist.  Spread the mixture  evenly into the bottom of a buttered 9" spring form pan.  Place into the oven,  and cook for 8-10 minutes.  Remove from the oven, and allow to cool.   Reduce the oven temperature to 325°F. 2.)  Place the softened cream cheese and sugar into a large mixing bowl.  Mix with a handheld mixer or an upright mixer until the sugar is fully  incorporated into the cream cheese and there are no lumps. 3.)  Finely chop the dark chocolate.  Add to the mixing bowl.  Rinse the orange. Zest the orange and add to the mixing bowl.  Cut the orange in half, and add the juice to the bowl.  Mix until incorporated.  Add the eggs to the mixing bowl, and mix just long enough so that the eggs are evenly mixed.  Slowly pour the mixture into the springform pan.  Place into the center of the oven.  If your oven is temperamental or cooks unevenly, it is recommended that the pan be placed into a water bath to ensure even cooking. 4.)  Cook for approximately 1 hour.  The cheesecake is done cooking when a toothpick or knife place into the cut pulls out cleanly.  The center of the cake should jiggle, but should not appear liquid.  Remove from the oven, and place onto a cooling rack.  Run a knife along the inside rim of the pan to prevent the cheesecake from sticking to the pan.  All to cool for at least one hour before covering and placing into the refrigerator.  Allow at least 6 hours for the cake to settle. 5.)  When ready to serve the cheesecake, place the Pastamore Dark Chocolate Balsamic Vinegar into a small saucepan over medium-high heat.  Cook the balsamic until it is reduced by half.  Top the cheesecake with the dark chocolate balsamic reduction while still warm.  Garnish with an orange slice.