Ciao and welcome to my first post.  My name is Salvatore and I'm a Medical School student by day and a Chef by night.  I wanted to pass along my knowledge and wisdom to let you know that you can study medicine and still be well fed.  Not only am I eating well, but I also make sure to incorporate healthy components into my meals.  Yeah, sure sometimes you can't avoid devouring that huge chunk of Mozzarella but that's why there are cheat days!  Plus everything should be in moderation.  

3 Wagons filled with stuff shopping for Christmas Eve with My Aunt Nan and Uncle Guy  

Dad and Morgan drooling over Pizza

Eating has always been an integral part of my life.  At home it seems like the whole family revolves around the kitchen and is the magical place that bits of heavenly bites are willed into existence.  Since I have this passion that was passed down to me I feel it only right to pass it down to those who share the same enthusiasm or would like to borrow some from me!

Christmas Eve

Kitchen Dancing...oh yeah

Often time’s people sacrifice quality and taste for a quick bite on the go.  I'm here to tell you that it should not be the case.  Being that I am in Med School and have the time and determination to do this, it should prove less a problem for those of you who say you, "simply don't have the time!"  Time can be accommodated for if the proper preparation is considered.  For instance, in the near future, I will show you how to make homemade pizza from scratch in 45 minutes!

I've got mad dough

All will be explained but for now I want to talk about my first nights dish which is a fresh summer pasta salad with Rotini, Black Olives, Fresh tomatoes, Sundried Tomatoes and New Zealand Cheddar Cheese in a Mango Vinaigrette.  

Over the weekend I was invited to a party out here in Grenada, West Indies, where I go to school.  Since it was a pot luck birthday party I decided a nice cold summer pasta salad would go well with the warm Caribbean weather on a sunny Saturday afternoon. 

So here's how I did it:

First, start the water for the pasta.  Then chop up the Mango and put it in a blender/magic bullet while you add salt pepper and extra virgin olive oil.  Then Dice up your tomoatoes (3), cheddar (about a cup), olives (4-8) and Sundried tomatoes (4) (mine have been marinated "Sott'olio" for about 8 months with red pepper flakes).  Cook the pasta to just about "Al Dente" (a little bit hard) and rinse it with cold water.  At this point you want it to be cold so you may want to even place it in the fridge for a little or put an ice cube in.  Once its cold mix it all together with the vinaigrette and Parsley and a little more Olive oil if needed.  Salt and pepper to taste but don't go overboard!

Eccola! There you have it a simple pasta dish done in under a half hour!

So there is my first post.  I hope you guys enjoy it and many more meals to come! Ci Veddiamo! (See you later!)

P.S I will also post all my recipes up on Tastebook.com for easier access to the proper lay out of recipes.  

http://www.tastebook.com/recipes/3351893-Summer-Pasta-salad-with-Rotini-Black-Olives-Fresh-tomatoes-Sundried-Tomatoes