Fusilli with Spinach and Asiago Cheese for my friend Michelle who's visiting me from Knoxville. As we dove forks into our respective portions, Michelle said it was "tricolore," an Italian term for any dish echoing the colors of their flag. I'm gonna incorporate that word into my kitchen vocab, especially for when I create my next caprese salad. This pasta is another good go-to from Giada's repertoire, one that absolutely depends on the distinct flavor of freshly grated Asiago. It would pair nicely with some grilled chicken or Ina's oven roasted shrimp. Oh, and be careful to use lower heat for the oil when sauteeing the garlic. You can always turn up the heat, but once you've got burnt garlic, you've got to start over.Just last night I made Giada's
Strawberry Salad with Sugared Almonds and Strawberry Poppy Seed Dressing. My sister Ashley, a faithful fellow foodie, shared this recipe with me while I was in Knoxville the other week. She puts a Mason jar in front of me with some pink substance in it and directs me to dip a spoon in and taste. Instantly smitten. The Strawberry Poppy Seed dressing is like a smoothie and will keep up to a week in the fridge. When I made the salad here in Raleigh, I added crumbled gorgonzola cheese, but you could easily substitue blue cheese crumbles if that suits your fancy. I also have some grilled chicken slices on top in case you are staring intently into the crevices of the picture(s). Strawberries must be vain...they like having their pictures taken twice.