Bountiful harvest: casual cuisine from the heart of the West - includes recipes - advertising section

Sunset, Sept, 1996

Autumn arrives in casual splendor around the West, descending on the varied landscape with crisp and temperate weather. This season brings a special excitement to California's orchards, fields, and vineyards, which bustle with the climax of the state's year-round harvest. Now coastal vineyards yield the rewards of many months of care: plump grapes are ready for the crush. Farther inland, the walnut and wheat harvest are in full swing, delivering a bounty of nuts and grains awaited around the country. As every crop is brought in, a reverence for tradition combines with the California spirit for a joyous harvest in the heart of the West.

In celebration of this bountiful season, you're invited to enjoy the flavors of California with the following recipes from the kitchens of Sunset Magazine. Made with Near East[R] Pastas with Delicate Sauce and California-grown walnuts, these dishes offer innovative flavors and easy preparation for casual, healthful autumn meals. Accompanied by wines from Robert Mondavi Coastal, your harvest menu is complete - ready for leisurely dining in the Western style.

Garden Pasta with Walnuts

Prep time: About 10 minutes Cooking time: About 20 minutes Makes: 4 (1 cup) servings

1/2 cup coarsely chopped California walnuts 1/4 pound Swiss chard or fresh spinach 1 package (5 oz.) Near East Gemelli Pasta with Tomato Parmesan 2 teaspoons extra-virgin olive oil 1/4 pound mushrooms, sliced 1/4 cup chapped onion 1 clove garlic, pressed 1 tomato (about 6 oz.), chopped Grated parmesan cheese Freshly ground pepper

1. In a 3- to 4-quart pan, stir walnuts over medium heat until lightly browned, about 5 minutes. Remove from pan and set aside. In same pan bring about 1 1/2 quarts water to a boil over high heat.

2. Meanwhile, rinse and drain chard or spinach. Trim off discolored ends of stems; cut stems from leaves. Finely chop leaves and stems, keeping them separate.

3. When water boils add pasta and boil, uncovered, until barely tender to bite, 12 to 14 minutes. Drain.

4. Meanwhile, add 1 teaspoon oil to a 10- to 12-inch frying pan over high heat. Stir in chard or spinach stems, mushrooms, onion, and garlic. Cover pan and simmer over low heat until mushrooms exude juice and onion is limp, 3 to 4 minutes. Uncover pan and stir until liquid evaporates and mushrooms are brown, about 3 minutes. Add chard or spinach leaves; stir until leaves are wilted, about 1 minute.

5. In a bowl, toss hot pasta with 1 teaspoon oil and contents of Spice Sack. Add chard mixture, walnuts, and tomato; toss until evenly distributed. Add cheese and pepper to taste.

Per serving: 270 cal., 46% (126 cal.) from fat; 8.7 g protein; 13.5 g fat (1.8 g sat.); 33 g carbo.; 341 mg sodium; 2.3 mg chol.

Serve with Robert Mondavi Coastal Cabernet Sauvignon or Robert Mondavi Coastal Sauvignon Blanc.

Vermicelli with Grilled Pork and Cumin

Prep time: About 10 minutes Cooking time: About 10 minutes Makes: 4 (1 1/3 cup) servings

1/2 pound pork tenderloin, fat trimmed 1 tablespoon soy sauce 1 tablespoon balsamic vinegar 1/4 cup Robert Mondavi Coastal Cabernet Sauvignon 1/2 teaspoon ground cumin 1/2 teaspoon hot chili flakes 1 package (4.6 oz.) Near East Vermicelli Pasta with Roasted Garlic & Olive Oil 1/2 pound broccoli florets, cut in 1-inch pieces (about 2 cups) 1 teaspoon olive oil 1/4 cup sliced ripe black olives

1. Cut pork into 1-inch cubes. Toss with soy', vinegar, wine, cumin, and chili. Let stand 5 to 10 minutes.

2. Thread pork on thin skewers. Place pork on a grill, 4 to 6 inches above a solid bed of hot coals or over high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Cook, turning once, until pork is browned, about 5 minutes total. Remove and keep warm.

3. Meanwhile, in a 3- to 4-quart pan bring about 2 quarts water to a boil over high heat. Add pasta and boil, uncovered, 6 minutes. Add broccoli to pasta. Continue cooking until pasta and broccoli are barely tender to bite, about 2 minutes more. Drain; return pasta and broccoli to pan. Add contents of Spice Sack, 1 tablespoon water, oil, and olives. Stir over low heat until hot, about 1 minute.

4. Place pasta on plates. Lay pork skewer on top of pasta.

Per serving: 237 cal, 21% (50 cal.) from fat; 19 g protein; 5.6 g fat (1.3 g sat.); 27 g carbo.; 561 mg sodium; 38 mg chol.

Serve with Robert Mondavi Coastal Cabernet Sauvignon.

Angel Hair with Feta Cheese and Walnuts

Prep time: About 5 minutes Cooking time: About 20 minutes Makes: 4 (1 cup) servings

1/2 cup chopped California walnuts 1 teaspoon salad oil 1 onion (about 10 oz.), chopped 1 package (4.9 oz.) Near East Angel Hair Pasta with Spicy Tomato 1 can (14 oz.) diced tomatoes 1 1/2 cups reduced-salt chicken or vegetable broth 1/3 cup (2 oz.) crumbled feta cheese Chopped parsley

1. In a 10- to 12-inch nonstick frying pan, stir walnuts over medium heat until lightly browned, about 5 minutes. Remove from pan and set aside.

2. Pour oil into pan over medium-high heat. Add onion; stir until lightly browned, about 4 minutes.

3. Stir in pasta, tomatoes and liquid, broth, and contents of Spice Sack; bring to a boil. Reduce heat to low, cover, and simmer, stirring once or twice, until pasta is tender to bite and broth is partially absorbed, about 8 minutes. If liquid evaporates before pasta is done, stir in a little water.