Pike to Plate

Tortelloni with Sweet Potato, Ricotta, and Sage-Brown Butter Sauce

Confession 1: I didn’t make the pasta from scratch. It was a Tuesday night and Tuesdays (the 7th best day of the week) call for shortcuts. In this case, that means using wonton wrappers. Having saved some time, I was able to focus on the filling and sauce - sweet potato, ricotta, Parmesan, fresh sage, and butter.

Confession 2: I dreamt about this dish last night. Is it to soon to make it again? It is Tuesday…

🍠 Sweet potatoes and sage sourced from
🧀 Aged Parmesan and fresh ricotta sourced from my favorite cheese mongers

Black Rice with Squid and Shrimp

When I was putting up my Halloween decorations the other day, I was also pondering this week’s menus. That’s when this dish came to mind. While it may conjure up spooky vibes, there is nothing to fear when it comes to its flavor. No one will run screaming from the table, but there may be squeals of delight at that very first bite!

🍤 Seafood sourced from
🍚 Bomba rice and olive oil sourced from
🌼 Saffrom sourced from
🍅 Tomatoes, onion, and garlic sourced from
All of these amazing vendors are

Tuna and Potato Mixed Rice from The Enchantingly Easy Persian Cookbook by

I was all alone in the kitchen when I released the rice from the pan. Unable to contain my joy, I let out a full “WoooooHooo!” My other half ran into the kitchen. “Did you win the lottery?” Very calmly, I pointed to the plate, looked him in the eyes, and said, “Yes. Yes I did.”

The fall virtual series starts on Sunday October 6th at 4:00 PM Pacific Time. You’ll not only cook up a delicious feast, but you’ll learn more than you ever wanted to know about Brussels sprouts, apples, and pears.

For more details and to book your class, just click on the link!

Virtual Cook-Along In Season Now: Brussels Sprouts, Apples, & Pears Sunday October 6th at 4:00 pm Pacific Time

Check out what’s happening at Pike to Plate and learn a little bit about lobster mushrooms, too!

What’s Cookin’ at Pike to Plate September 2024: Doors are Open, Virtual Classes, Ingredient Spotlight