Richard Shiell’s Kitchen

If you find yourself at the Valley Farmers’ Market on F St., you know you can get your fill of fresh fruits and veggies. Bonus, though: you can also load up on homemade breads, cookies, and more. All you need to do is spot Richard Shiell and be prepared to immerse yourself into all that Rick’s Kitchen has to offer. (And, believe us: you won’t be sorry you did!)

“My mother and aunt were great cooks,” Shiell began. “Aunt Maude made the best apple pie anyone ever tasted, and my mom was a very dedicated cook. She took lots of cooking classes, and would try recipes she received from professional chefs at home. My brother and I were her sous chefs.” This is something that would eventually blossom into a cottage food operation business where Shiell would prepare baked goods, seasoning rubs, and even a chocolate hazelnut spread, to name a few, to share with fortunate shoppers in Bakersfield.

For this edition’s recipe, Shiell brought the chef out in himself and utilized locally grown, seasonal lemons to make a tuna pasta fit for a king. No, there’s no baking involved, but that doesn’t mean that it wouldn’t pair divinely with some of his baked breads!

Tuna Pasta with Lemon

  • 1 lb. dried pasta such as penne or rotini (any shape that helps the other ingredients cling)
  • 2 Tbsp. olive oil
  • (2) 7 oz. cans tuna, drained, and flaked with a fork
  • 2 tsp. capers
  • 1 bunch Italian flat-leaf parsley
  • 4 cloves garlic, minced
  • zest and juice of a large lemon (or two medium lemons)
  • 1 Tbsp. romano pecorino or parmesan cheese, grated
  • 2 Tbsp. feta cheese
  • 1/4 c. whole milk or fat-free half and half
  • 1/2 tsp. hot sauce (Tabasco or Sriracha)
  • ground black pepper to taste

Remove stems from parsley and discard, chop leaves fine. Cook pasta per package directions.

While the pasta is cooking, make the sauce. In a 3-quart saucepan, saute the capers and garlic in the olive oil at medium-low heat until fragrant, about 2-3 minutes. Add tuna and parsley, cook another 2-3 minutes, stirring occasionally. Remove from heat, stir in remaining ingredients. Move contents to a large heat-proof mixing bowl. When pasta is cooked and drained, immediately mix it into the sauce and serve.


Photo by Gregory Cook

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