The Tasting Kitchen

Looking for a great spot for brunch this weekend? The Tasting Kitchen  is your answer! Not only do they have awesome food and drinks, but the ambience and location is wonderful. You can't go wrong with this choice.

 1633 Abbot Kinney Blvd. Venice, CA 90291

Waffle with Stuffed Bacon

Grilled Tomato Sandwich

Tortellini with Broccolini & Pesto

This is one of my sister's favorites and has become one of mine as well. It can be rich with the combination of pasta, cheese and pine nuts. But, the basil, parsley and fresh bite of broccolini balance it out perfectly for a delicious spring or summer meal!

Ingredients:

• 1 pound tortellini
• 1 bunch of broccolini cut into florets
• ½ cup Pesto (recipe below)
• ½ cup French Vinaigrette (recipe below)
• Salt and freshly ground pepper to taste
• Freshly grated parmesan cheese
• Toasted pine nuts

Whisk the pesto and vinaigrette together and set aside.

Bring a large pot of salted water to a boil. Blanch the broccolini in boiling water for 3 or 4 minutes until just tender. Drain with a slotted spoon and cool in an ice bath to stop the cooking process. Cook the tortellini in the same water you cooked the broccolini in, according to the package directions.

Combine the tortellini and broccolini in a serving bowl and toss with the pesto vinaigrette dressing. Season with salt and pepper. Sprinkle with parmesan cheese and toasted pine nuts and serve.

French Vinaigrette

• 1 cup olive oil
• 2TBS freshly squeezed lemon juice
• 4TBS white wine vinegar
• 2TBS Dijon mustard
• 1 garlic clove minced
• Salt & Pepper to taste
• 1 TBS each basil tarragon and oregano

Whisk ingredients together

Pesto

• 2 TBS toasted pine nuts
• 1 garlic clove crushed
• Salt & Pepper to taste
• 1 cup fresh Basil leaves
• 1 cup Italian parsley leaves
• 4 ounces Parmesan cheese
• ½ cup olive oil

In a food processor, pulse to combine the basil, Italian parsley, pine nuts, garlic, and parmesan cheese. With the machine running add the olive oil gradually and process until creamy and smooth. Add salt and pepper to taste.

Wild Rice, Citrus & Herb Salad

I love the fresh flavors of summer, especially the combination of different herbs. This salad is great for a party, picnic in the park, or make it all for yourself and enjoy it all week long. You can change up the vegetables and fruit to make it a seasonal salad all year long.

Ingredients:

2/3 cup Jasmine Rice

1/2 cup Wild Rice

Juice of 1 lemon

Salt

Black Pepper

1 small red onion, chopped

1 cup pomegranate seeds

1 cup chopped, roasted asparagus 

1 avocado

Zest of 1 orange

1 cup feta cheese

3 tablespoons each, chopped Italian parsley, chives and basil

3 tablespoons each, toasted pine nuts and chopped walnuts

Dressing:

1 small shallot, minced

2 tablespoons champagne vinegar

1/3 cup fresh pomegranate juice

Zest & juice of an orange

Salt & Pepper

2/3 cup extra virgin olive oil

(Wisk all ingredients together and let sit in the refrigerator for 10-15 minutes)

Cook the jasmine and wild rice according to the directions on the package. Cool slightly and combine both rices in a large bowl. Squeeze the juice of 1 lemon onto the rice and toss with salt and pepper. Let it sit while you prepare the rest of the ingredients. Mix in the asparagus  red onion, and pomegranate seeds. Pour half of the dressing in and mix it together. Next, add the nuts, cheese and herbs and toss. Add the rest of the dressing just before serving. 

(You can also serve this over a bed of lettuce the next day with leftovers!)