This week for our local meal we had a dish we call Guido's. We named it after the man who gave us the recipe. He was the head steward on a cruise we took to Alaska for our 5th anniversary. He made this dish one night as an appetizer and we liked it so much we ended up eating 5 plates of it as our entree. We then asked for the recipe and he was thrilled to give it to us. The recipe is from a native Italian that we got in Alaska, but this week it was pure Delaware (not really, but it sounds good).
The dish consists of penne pasta in a sauce made with tomatoes, jalapeno peppers, onions, dried red peppers, garlic, basil, and olive oil. It is quite spicy and very delicious!
Whole wheat penne pasta - Harrisburg, PA - 110 miles
Tomatoes - my garden - 0 miles
Onions - my garden - 0 miles
jalapeno pepper - my garden - 0 miles
dried red peppers - left over from last years garden - 0 miles
garlic - West Grove, PA - 25 miles
Basil - my garden - 0 miles
Olive oil - still Italy :(
Anyone know of any local oils I could cook with that would be about equivalent to olive oil?