Mushroom Pasta Sampler

Mushroom lovers will savor this meal of a variety of fresh mushrooms, fragrant basil, leeks, garlic, and parsley served hot over fresh linguine on a bed of peppery baby arugula. Mesclun salad mix rounds out this mouth-watering meal, and a light dessert of seasonal fruit makes for a sweet finish. Mushroom Pasta Sampler, $82.

Kathleen's Kitchen

Though mushrooms are commonly thought to have little nutritional value, many species are high in fiber and provide vitamins such as, thiamine, riboflavin, niacin, biotin, cobalamins and ascorbic acid. Take advantage of Kathleen's Kitchens nutritious prepared Mushroom Barley Soup and our NEW Five Mushroom Soup with Creme Fraiche.

>>Also try our NEW Cream of Broccoli Soup

>>And NEW Cream of Sunchoke Soup

Artisan cheese, spring variety available...

Seasons change, as do our cheese selections. St. Pat with its distinctive, green rind, commemorates the arrival of sping in Marin County. A firm whole-milk cheese, wrapped in stinging nettle leaves. After 30 days of aging, it develops a clean, smoky flavor.

>>Sample our Artisan Goat Cheese

Herb and Cheese Scones

Here's a savory take on the often sweet scone. Pair with Kathleen's fresh soups or Vegetarian Lasagna.

Recipe courtesy of Darina Allen of the Ballymaloe Cookery School in County Cork, Ireland.

INGREDIENTS
3¼ cups unbleached white flour
1/2 teaspoon salt
½ teaspoon baking soda
1½ to 1¾ cups buttermilk
2 tablespoons plus 2 teaspoons freshly chopped herbs (rosemary, sage, thyme, chives, parsley, etc)
1 cup grated mature cheddar cheese
egg wash

PREPARATION
1) Preheat the oven to 450F.
2) Mix all the dry ingredients (including herbs) together in a large wide bowl, make a well in the center and pour in most of the buttermilk. Using one hand, stir in a full circle starting in the centre of the bowl working towards the outside of the bowl until all the flour is incorporated. Add more milk if necessary. The dough should be soft but not too wet and sticky.
3) When it all comes together, turn it out onto a well-floured board. Wash and dry your hands. Roll around gently with floury hands for a second, just enough to tidy it up.
4) Flip over, form it into a round and flatten to approximately 1-inch thick. Stamp out into scones with a cutter, or cut with a knife.
5) Brush the top of each one with egg wash and then dip into grated cheddar cheese, bake on a floured baking sheet for about 20 minutes in a hot oven, or use to cover the top of a casserole or stew. Cool on a wire rack.