Sunday Supper with Chef John Tabone — Destination Sardinia!!

If you haven’t had the pleasure of experiencing a meal prepared by Chef John Tabone @instinctivecook… what are you waiting for?!?!? The Sunday Supper event @barpazzo this past weekend was way more than just an #Italian meal; it was trip to #Sardinia without leaving Scranton. Each dish was so thoughtfully executed from the sourcing of ingredients to the wine or liqueur that was served with it. The tablescape was crafted from all things native to Sardinia; from the unique rocks to star anise to, my favorite, the juniper berry. There wasn’t a single detail Chef Tabone left out this one-of-a-kind dinner that has certainly left an impression in my memory.

It was a beautiful Sunday summer evening 😎to dine al fresco in #the570. One extra large table lined the sidewalk outside the restaurant and was set up with that beautiful tablescape so that everyone sat together. Outside of the five members of my family, I knew no one else at the start. Let me tell you though, it wasn’t long before we got to know so many others sitting along side of us. Another purposeful detail that left us feeling like we were eating a family dinner.

My two favorite dishes of the night were the #octopus salad 🐙 (I was so excited I forgot to take a picture!), which wasn’t even on the menu, and the stuffed #pasta course. The octopus was sliced thin with a light citrusy flavor that was very refreshing. The stuffed pasta with brigante cheese, potato and mint was served on top of a classic tomato sauce that paired so nicely with the wine, Vermentino “Costamolino” Argiolas…YUM!

Let’s not forget about the anti pasti and #Limoncello granita. If you’re wondering, he makes his own homemade Limoncello of course!

#Sardines…light, mild and prepared with the freshest radishes and fennel served family style. Another dish not on the menu. And left me pleasantly surprised and wanting more.

It was a first for me and #FregolaSarda; tiny little durum wheat pastas handmade with a gorgeous yellow saffron hue made with two different types of broth topped with shrimp, calamari, muscles and sausage. Delicious!

And how about that pig 😳🐽…it speaks for itself.

The dessert was made with Sardinian honey and cheese in a light fluffy pastry which balanced nicely with a creamy scoop of ice cream. The star of this course was the Tremontis Mirto Liqueur. My favorite drink of the evening because of how smooth and flavorful it was in relationship to the pastry.

Not all chefs come out of the kitchen to speak with guests…but Chef Tabone is no typical chef. With each course he provided a thorough explanation of the dish, its ingredients, where they came from, why he selected the ones he did and how it pairs with each wine. There is so much love that goes into his food and you can truly taste it!

#Cheers to you chef! Thank you for a fabulous experience! 🇮🇹🇮🇹


Trottole Pasta Salad

I’m all about pasta this weekend! I used  Simply Balanced Organic Trottole Pasta for this recipe. It’s a fun shape and all the good stuff you add to a pasta salad incorporates well into it. You can pretty much use any type of pasta for this dish if you can’t find this type. Some good alternatives would be farfallepenne or even multi colored radiatore! Remember to always salt your water when boiling pasta!!

If you want to make this a vegan dish, use a vegan friendly pasta. 

What you’ll need:

  • 16 oz Trottole pasta
  • 1 medium Eggplant, roasted and diced
  • 2 Carrots, chopped small (I used my Kitchen Aid Spiralizer if you have one)
  • 5 Kale leaves, chopped fine
  • 2 Green Onions, chopped into thin rings
  • 4 oz Tomatoes, grape or cherry, halved (optional)
  • Juice of 1 Lemon
  • 1 Tbls dried Thyme
  • 2 Tbls Garlic Powder
  • 1 small can of sliced black olives 
  • Extra Virgin Olive Oil
  • S & P

What to do: 

  1. Preheat the oven to 350 degrees. 
  2. Begin to boil the water for the pasta. 
  3. Remove some of the skin on the eggplant with a peeler, dice and place on a sheet tray with olive oil and S & P. 
  4. Bake for 15-20 minutes until completely soft, remove and let cool. 
  5. Boil the pasta according to the instructions, drain and let cool. 
  6. Meanwhile, prepare the carrots, kale, onions, tomatoes and lemon juice and add all into a large bowl. 
  7. Add the eggplant, thyme, garlic powder, S & P to the mixture. Combine thoroughly. 
  8. Once the pasta has cooled, add it into the mixture with more olive oil and toss. Put in more or less oil and S & P to your taste. 


      Spaghetti Squash “pasta” with sausage, onions, peppers, mushrooms and spinach

      Spaghetti squash is one of the easiest vegetables to make. It’s also versatile and can be used as the star of the meal, as a side by itself or mixed into any kind of dish. This dish is simple and easy but does take a bit of time. Well worth it though!

      A tip if you want to do it this way, prep the squash ahead of time and store it in the fridge until your ready to make the dish.

      What you’ll need:

      • 1 spaghetti squash
      • 1 medium onion, sliced
      • 2 sweet bell peppers, sliced
      • mushrooms, chopped
      • fresh spinach, about 2 generous handfuls
      • 2 cloves garlic, minced
      • 1 lb ground sausage
      • 1 cup beef broth
      • 1/2 cup red wine vinegar
      • S & P
      • Olive oil
      • Grated Parmesan cheese, optional
      • Green or yellow squash, optional

      What to do:

      1. Preheat the oven to 375 degrees.
      2. Slice the spaghetti squash in half lengthwise. Scoop out the seeds. Season with salt and pepper and lightly brush it with olive oil.
      3. Roast the squash for 1 hour until soft.
      4. Take the squash out of the oven, shred it with a fork out of the shell and set aside. It should look like spaghetti.
      5. While the squash is in the oven, in a cast iron skillet (or your choice of sauté pan), brown the sausage and set aside.  
      6. Add just enough olive oil to coat the bottom and heat on medium.
      7. Add the onions and peppers and sauté for 5 minutes.  
      8. Add the garlic and mushrooms and sauté another 2-3 minutes.
      9. Add the broth and red wine vinegar and simmer for 10-15 minutes.  
      10. Add the squash and sausage and simmer another 10 minutes, stirring occasionally.
      11. Add the spinach, stir to incorporate and simmer until spinach wilts.  
      12. Serve on a plate or a bowl topped with Parmesan cheese.