William and Sonoma “Stocking the Pantry” Class

So last Sunday we were supposed to be attending a knife skills class at Williams and Sonoma… but when we got there they’d changed the line up to ‘stocking the pantry’… which was a good thing…

The second you walked in you could smell the stew already on the stove…

Got to get one of these pots… in red I think
Adding the pasta…

Lentil Soup with Pasta


3 tbsp. olive oil

2 oz chopped pancetta (our teacher made it with Italian sausage… good choice)

1 small yellow onion, chopped

2 large garlic cloves, minced

1 carrot, finely chopped

1 celery stalk, finely chopped

1 tbsp. minched fresh sage

2 cups lentils (we used orange)

1 cup canned whole plum tomatoes, chopped, with juice

6 cups chicken broth, plus more if needed

1 tbsp. salt

1/4 lb. ditalini pasta

Freshly group pepper, to taste

– In a large pot over medium-high heat, warm the olive oil. Add the pancetta and saute until lightly browned, about 2 minutes. Add the onion, garlic, carrot, celery and sage and saute until the vegetables are softened, about 3 minutes.

– Stir in the lentils and tomatoes and cook, stirring occasionally, for 5 minutes. Increase the heat to high, and the 6 cups broth and bring to a boil. Add the 1 tbsp. salt, reduce the heat to medium-low and simmer, partially covered, until the lentils are nearly tender, 30 to 40 minutes. Add more broth if the soup starts to dry out.

– Add the pasta to the lentils. Cook, stirring occasionally to prevent sticking, until the pasta is not quite al dente, about 2 minutes less than the package instructions. The pasta will continue to cook in the heat of the soup. Season with salt and pepper. Ladle the soup into bowls and serve immediately. Serves 4.

All items made in this (with the exception of the radicchio in the Tuna and Farro Salad) were all items that you should be able to find in your pantry…

Now for the Tuna Farrow Salad

The tuna used for the salad…
In the bowl…
Piecing it up…
Creating the Vinaigrette…
Mix it in…
Finished product…

I’m not exactly a tuna lover… in fact I usually won’t go near the stuff. But something about this combination and the balsamic/olive oil added into the mix… I have to say it was pretty good…

Now I’ll leave you with a few pictures to show how fall has arrived at William and Sonoma…

Spiced Pecan Pumpkin Quick Bread
Pumpkin Pecan Butter
The pan to put your pumpkin pecan bread in

~the foodie




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