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Sharen Iverson

Culinary Resource Coordinator at Town & Country Market on Bainbridge Island

Sharen has been cooking since she was 5, seriously! She had her own garden and was barbecuing fish in the backyard when she was 10. She got into catering as an adult when she served on the board of directors of Public Radio in Alaska. Since 2002, she’s been the culinary coordinator at Town & Country Market on Bainbridge Island. She especially loves cooking Asian and Italian cuisine, and talking with customers at the culinary kiosk. And she loves cooking for her granddaughter, Evelyn, who was born in 2008.

Crusty bread, any protein you want to throw on the fire and a crispy Pinot Grigio.

If you don't care for pine nuts, toasted walnuts would be a good substitute.

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Pasta Salad with Roasted Tomatoes and Fresh Mozzarella


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  • 1 pound dried pasta (trofie or orecchiette)
  • 1/2 cup pine nuts
  • 1 small red onion, chopped
  • 1/2 English cucumber, diced
  • 1/2 cup roasted tomatoes (Olive & Antipasto Bar)
  • 1 cup diced fresh mozzarella
  • 1/2 cup chopped fresh basil
  • 1/2 cup Italian vinaigrette dressing of your choice


Cook pasta according to package directions.
Rinse with cold water and drain.
Preheat oven to 350°F.
Place pine nuts in a small baking dish or on a cookie sheet. Toast for about 5 minutes.
Place pasta and remaining ingredients in a large bowl.
Toss and season to taste with more dressing and salt and pepper.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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