baked tomato with parmesan cheese and fresh herbs


Fresh Linguine & Scallops 

This recipe is decadent in all of the right places. I did not write a recipe for this, and it came together in a breeze (less than 20 minutes). Here’s just a glimpse of what I did: 

Ingredients: FRESH pasta – do not use boxed pasta for this recipe. It wouldn’t do it justice. Fresh sea scallops. Bacon. Grape tomatoes. Fresh parsley. Minced garlic. Lemon zest. Lemon juice. Butter. Chardonnay wine. Salt and pepper. Red pepper flakes if you’re feeling fancy. 

Directions: Bring a few cups of water to a boil and salt generously. Toss in fresh pasta and cook until al dente. It is important to note the fresh pasta cooks quickly and will take about 3 minutes, max. Drain pasta and set aside. In a skillet over medium high heat, heat a few tbsp of olive. Clean and dry scallops thoroughly – season with salt and pepper. Place the scallop seasoned side down, season the other side and cook for no more than 2 minutes a side. Overcooking a scallop will cause it to develop a rubbery texture, and they will be ruined. It is not only a waste of time, but a waste of money because scallops are on the pricey side. Once the scallops are seared, remove them to a clean plate. In the same skillet, add a few more tbsp of olive oil and add the chopped bacon, cooking it thoroughly. When the bacon is almost done cooking, add in the minced garlic. Reduce the heat so that the garlic does not burn. Depending on how many servings you are making, you will need anywhere from 2-5 tbsp of unsalted butter. Melt the butter into the bacon and garlic and stir. Deglaze the pan with your choice of white wine (I love Chardonnay) and cook to reduce the alcohol. Add in grape tomatoes, the zest from one lemon and juice from ½ lemon. Taste your sauce and adjust the flavors accordingly. Toss in fresh herbs. Add in the pasta and the scallops and warm throughout. Serve and top with the cheese of your choice (I used shaved parmesan) and fresh herbs. 

Enjoy with a fantastic glass of wine and some crusty bread! 


After we picked parsley, basil, and tomatoes, I put together a gorgeous focaccia pizza, loaded with some of our harvest, plus lots of garlic and grated provolone and Parmigiano Reggiano cheese. I assembled the pizza in the garage on my favorite card table, and just kept adding tomatoes.

Now the house smells amazing. The crust is springy and moist with crispy edges, and the combination of the salty cheeses is perfect. I keep going back for more, but there’s plenty. We’ll have leftovers to enjoy later tonight and for lunch tomorrow.

The recipe for Perfect Pan Pizza comes from the March/April 2016 issue of Cuisine at Home.

Baking sheet pizza dough ingredients:

  • 4 cups all-purpose flour
  • 2 teaspoons instant yeast
  • 2 teaspoons kosher salt
  • 1-¾ cups water
  • 2 tablespoons olive oil, plus additional ¼ cup olive oil

Pizza dough directions:

Whisk together the flour, yeast, and salt in the bowl of a stand mixer. Add water and 2 tablespoons oil. Mix with a dough hook on low speed until all flour is moistened, scraping down bowl if necessary. Increase speed to medium and knead dough until it pulls away from sides of bowl, 5 to 15 minutes.

Transfer dough to an oiled bowl, cover, and let rise until doubled in size, 1 to 2 hours.

Preheat oven to 400 degrees with rack in lowest position, and place baking stone on rack. Pour ¼ cup oil in center of a half sheet pan. Punch down dough and transfer dough to baking sheet. Using your fingertips, gently press dough outward to fill pan.

Top dough with desired toppings and bake on baking stone until crust is golden, about 30 minutes.

Margherita pizza toppings ingredients:

  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh garlic
  • 1 pound shredded Provolone cheese
  • 1 cup shredded Parmesan cheese (I used Parmigiano Reggiano)
  • 2 cups halved cherry tomatoes (I used more!)
  • Salt
  • Fresh basil and parsley


Combine oil and garlic and spread over dough, leaving a ½-inch border. Combine cheeses and sprinkle over dough. Top with tomatoes and sprinkle with salt.

Bake according to directions (above), then sprinkle with chopped herbs.