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Anticuchos de Pollo (Peruvian Chicken Skewers)

on Wednesday, 01 July 2020. Posted in Appetizers & Starters, Main Course, Recipes

Anticuchos, or grilled meat skewers, are a popular Peruvian street food. They are typically made with different types of marinated meats, the most popular being beef heart. This recipe for Anticuchos de Pollo, from The Pasta Shop's executive chef Scott Miller, pairs chicken with a tangy marinade...

Strozzapreti Pasta with Green Pea Pesto & Chorizo Breadcrumbs

on Monday, 01 June 2020. Posted in Pasta & Grains, Main Course, Recipes

Two words. Chorizo. Breadcrumbs. Something magical happens when Spanish cured chorizo is rendered and combined with panko breadcrumbs. Smoky, toasty with a satisfying crunch, this simple topping is the perfect foil for bright, lemony pea pesto. We love making a double batch of these breadcrumbs...

Pasta Salad with Crispy Chickpeas & Chicories

on Sunday, 31 May 2020. Posted in Vegetable & Side Dishes, Pasta & Grains, Recipes

This picnic-ready pasta salad is inspired by the classic roman dish Pasta e Ceci, a warming, winter bowlful of pasta and chickpeas in a tomato paste-based sauce. Our summer version uses a can of chickpeas to the fullest, utilizing the aquafaba (chickpea cooking liquid) to make a zippy, lemony,...

Cheesy Green Garlic Knots

on Wednesday, 13 May 2020. Posted in Appetizers & Starters, Vegetable & Side Dishes, Recipes

Blanketed with mozzarella and Parmigiano-Reggiano, these garlic knots give you the most epic cheese-pull action. Covered in a green garlic and chili butter and baked until golden brown perfection, you won’t be able to stop at just one. Recipe, food styling and photography by Asha Loupy

5 Ways to Use Point Reyes Farmstead Cheese Co. Toma

on Thursday, 28 May 2020. Posted in Inside Market Hall, Newsletters

This is the first American Cheese Month to take place in May (it has been held in October in the past), and what a time for its initiation. This fromage-filled month is a celebration of North America's delicious and diverse cheeses and the farmers, cheesemakers, retailers, cheesemongers and chefs...

5 Ways to Use Market Hall Bakery's Pizza Dough

on Thursday, 28 May 2020. Posted in Inside Market Hall, Newsletters

We have had some fun with the incredibly versatile pizza dough available from Market Hall Bakery. Staff members with various cooking backgrounds and confidence levels in the kitchen have been rolling, twisting and generally getting creative. We came to kind of an exciting conclusion: this...