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Hi friends! My name is Sheri Silver and I write the blog “donuts, dresses and dirt” (www.sherisilver.com) – I write about cooking and baking, gardening and what I call my “favorite finds” – great places to eat, shop and spend time in and around New York. I live in a suburb about 45 minutes north of New York City and when I’m not blogging I run a small landscape design business (www.fiorigarden.com) and spend time with my husband and 3 amazing kids – ages 20, 15 and 2.
Tri-color Pasta with Tomatoes, Basil and Mozzarella
This is a great dish for picky eaters – the colorful pasta, mild flavor and easy-to-eat-with-your-fingers
1 pt of cherry tomatoes, halved
¼ c. thinly sliced fresh basil
8 oz. fresh mozzarella, diced
1 lb. of tri-color radiatore pasta*
2 T. olive oil
Salt and pepper
¼ c. toasted pine nuts
Freshly grated parmesan
In a medium bowl combine the tomatoes, basil, mozzarella and olive oil. Season with salt and pepper to
*as my son will reliably eat pasta – and therefore eats it on a way-too-regular basis – I try to get the best
Salty-Sweet Pistachio Crisps
adapted from Martha Stewart Living
1 lb. pizza dough – either store bought or homemade, at room temperature and divided in half
3 T. extra virgin olive oil
3 T. finely chopped pistachios (approx. 1 ½ oz.)
2 T. sugar
1 t. salt
Pre-heat the oven to 450 degrees and place rack in the lower third.
On a lightly floured surface roll and stretch each piece of dough as thinly as possible. Place each half on
a baking sheet lined with parchment paper.
Top both pieces of dough with half of the olive oil, followed by the pistachios, sugar and salt.
Bake for 15 minutes or till browned. Cool and break into pieces.