Cooking with Farmers Market Finds
The area Farmers Markets are in full swing. The early summer produce is filling the booths.....radishes, beets, salad greens, cucumbers, peas, carrots, tomatoes and more. Here are a few recipes using items fresh from the Farmers Market.
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Crisp Cucumber Salsa
Prep/Total Time: 20 min
Makes: 2-1/2 c.
2 c. finely chopped cucumber, peeled & seeded
1/2 c. finely chopped seeded tomato
1/4 c. chopped red onion
2 T. minced fresh parsley
1 jalapeno pepper, seeded & chopped
4-1/2 tsp. minced fresh cilantro
1 garlic clove, minced
1/4 c. reduced-fat sour cream
1-1/2 tsp. lemon juice
1-1/2 tsp. lime juice
1/4 tsp. ground cumin
1/4 tsp. seasoned salt
Baked tortilla chip scoops
In a small bowl, combine the first 7 ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.
Spinach-Basil Pesto
Prep/Total Time: 10 min
Makes: 1-3/4 c.
6 garlic cloves, halved
3 c. fresh baby spinach
1-1/2 c. loosely packed basil leaves
3/4 c. chopped walnuts or pine nuts, toasted
1 c. grated Parmesan cheese
1/2 tsp. salt
Dash pepper
3/4 c. olive oil
Place garlic in a food processor; pulse until finely chopped. Add spinach, basil and walnuts. Pulse until chopped. Add cheese, salt and pepper. Continue processing while gradually adding oil in a steady stream.
Can you freeze Spinach-Basil Pesto? Freeze pesto in freezer containers. To use, thaw in refrigerator.
Chicken Strawberry Spinach Salad
Prep/Total Time: 30 min
Yield: 2 servings
3/4 lb. boneless skinless chicken breasts, cut into strips
1/4 c. reduced-sodium chicken broth
1/4 c. poppy seed salad dressing, divided
2 c. fresh baby spinach
1 c. torn romaine
1 c. sliced fresh strawberries
1/4 c. sliced almonds, toasted
Place chicken on a double thickness of heavy-duty foil (about 18 in. x 15 in.). Combine broth and 1 tablespoon poppy seed dressing; spoon over chicken. Fold edges of foil around chicken mixture, leaving center open. Grill, covered, over medium heat until chicken is no longer pink, 10-12 minutes.
In a large salad bowl, combine the spinach, romaine and strawberries. Add chicken and the remaining poppy seed dressing; toss to coat. Sprinkle with almonds.
Dill Garden Salad
Prep/Total Time: 15 min
Yield: 6 servings
3 c. chopped English cucumbers
1 lg. tomato, seeded & cut into 1/2” pieces
1 sm. sweet red pepper, chopped
2 T. chopped sweet onion
3 T. reduced-fat mayonnaise
4 tsp. olive oil
2 tsp. sugar
2 tsp. rice vinegar
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. pepper
2-1/2 tsp. snipped fresh dill
In a large bowl, combine cucumbers, tomato, red pepper and onion. In a small bowl, whisk mayonnaise, oil, sugar, vinegar, salt, garlic powder and pepper until blended. Stir in dill. Spoon dressing over salad; toss to coat.
Fresh Sugar Snap Pea Salad
Prep Time: 15 min + chilling
Yield: 6 servings
2 T. olive oil
2 T. white wine vinegar
2 tsp. honey
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. dried thyme
1/2 c. chopped onion
1/2 tsp. poppy seeds
1 lb. fresh sugar snap peas, trimmed & halved (about 4 c.)
Place the first 7 ingredients in a blender; cover and process until blended. Transfer to a large bowl; stir in poppy seeds.
Add peas to dressing and toss to coat. Refrigerate, covered, 30 minutes before serving.
Cucumber Radish Salad
Prep Time: 10 min
Total Time: 10 min
Yield: 4 servings
4 mini or Persian cucumbers
8 radishes (one bunch)
2 green onions, thinly sliced
1 T. fresh dill, roughly chopped
2 T. olive oil
1-1/2 T. lemon juice (from half a lemon)
Kosher salt & freshly ground black pepper, to taste
Thinly slice the radishes and cucumber with a knife or mandolin.
In a small bowl, stir together the olive oil, lemon juice, salt, and pepper.
In a medium mixing bowl, add the cucumber, radishes, green onion, dill, and dressing. Stir to combine.
Transfer the salad to a serving bowl and sprinkle a little extra salt and pepper if you’d like.
Sausage Ratatouille
Prep Time: 20 min
Cook Time: 25 min
Yield: 10 servings
2 lbs. sweet Italian sausage links
1/2 lb. fresh green beans, trimmed & cut into 2” pcs.
2 med. green peppers, julienned
1 lg. onion, chopped
5 shallots, chopped
2 garlic cloves, minced
2 T. butter
2 T. olive oil
4 med. zucchini, quartered & sliced
5 plum tomatoes, chopped
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. crushed red pepper flakes
1/8 tsp. ground allspice
1/4 c. minced fresh parsley
1/3 c. grated Parmesan cheese
Hot cooked rice
In a large skillet, cook sausage over medium heat until no longer pink; drain. Remove and cut into 1/2-inch slices.
In the same skillet, in batches cook the beans, green peppers, onion, shallots and garlic in butter and oil over medium heat until tender. Stir in the zucchini, tomatoes, sugar, salt, pepper, pepper flakes and allspice. Cook and stir for 6-8 minutes or until vegetables are tender.
Stir in sausage and parsley; heat through. Sprinkle with cheese. Serve with rice.
Farmers Market Enchiladas
Prep Time: 20 min
Bake Time: 45 min
Yield: 7 servings
3 med. zucchini, quartered lengthwise & sliced
1 poblano pepper, seeded & chopped
8 oz. sliced fresh mushrooms
8 oz. cherry tomatoes
1 T. olive oil
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. cayenne pepper
2 c. shredded Monterey Jack cheese
1 c. crumbled queso fresco or feta cheese, divided
1/2 c. minced fresh cilantro, divided
2 T. lime juice
14 corn tortillas (6”), warmed
1 can (15 oz.) enchilada sauce
Preheat oven to 400°. In a large bowl, combine zucchini, poblano, mushrooms and tomatoes; drizzle with oil and sprinkle with cumin, salt and cayenne. Toss to coat. Divide vegetable mixture between 2 lightly greased 15x10x1-in. baking pans. Roast 15 minutes; rotate pans top to bottom. Roast an additional 10 minutes or until vegetables are tender. Return to bowl and cool slightly.
Stir in Monterey Jack cheese, 1/2 cup queso fresco, 1/4 cup cilantro and lime juice. Place a scant 1/2 cup vegetable mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with enchilada sauce; sprinkle with remaining queso fresco.
Bake, uncovered, until enchiladas are heated through and cheese is melted, about 20 minutes. Top with remaining cilantro.
Raspberry Pie Squares
Prep Time: 40 min + chilling
Bake Time: 40 min + cooling
Yield: 24 servings
3-3/4 c. all-purpose flour
4 tsp. sugar
1-1/2 tsp. salt
1-1/2 c. cold butter
1/2 to 1 c. cold water
Filling:
2 c. sugar
2/3 c. all-purpose flour
1/4 tsp. salt
8 c. fresh or frozen unsweetened raspberries
1 T. lemon juice
5 tsp. heavy whipping cream
1 T. coarse sugar
In a large bowl, combine flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball.
Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1-1/4 hours or until easy to handle.
Preheat oven to 375°. Roll out larger portion of dough between two large sheets of waxed paper into a 17x12-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry even with edges.
For filling, in a large bowl, combine sugar, flour and salt. Add raspberries and lemon juice; toss to coat. Spoon over pastry.
Roll out remaining pastry; place over filling. Trim and seal edges. Cut slits in pastry. Brush top with cream and sprinkle with coarse sugar. Place pan on a baking sheet. Bake 40-45 minutes or until golden brown. Cool completely on a wire rack. Cut into squares.
Zucchini Cupcakes
Prep Time: 20 min
Bake Time: 20 min + cooling
Yield: about 1-1/2 doz.
3 lg. eggs, room temp.
1-1/3 c. sugar
1/2 c. canola oil
1/2 c. orange juice
1 tsp. almond extract
2-1/2 c. all-purpose flour
2 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cloves
1-1/2 c. shredded zucchini
Frosting:
1 c. packed brown sugar
1/2 c. butter, cubed
1/4 c. 2% milk
1 tsp. vanilla extract
1-1/2 to 2 c. confectioners’ sugar
Preheat oven to 350°. Beat together the first 5 ingredients. Combine dry ingredients; gradually add to egg mixture and blend well. Stir in zucchini.
Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing to a wire rack.
For frosting, combine brown sugar, butter and milk in a large saucepan. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in vanilla. Cool to lukewarm.
Gradually beat in confectioners’ sugar until frosting reaches spreading consistency. Frost cupcakes.
Quote of the Week:
“Truly, love is delightful and pleasant food, supplying, as it does, rest to the weary, strength to the weak, and joy to the sorrowful. It in fact renders the yoke of truth easy and its burden light.”
- Saint Bernard
