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Ingredients
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Fennel tastes like a cross between onion and celery with a dash of licorice, and is perfect in salads, dips, soups, and more. Though it may look like an onion, it’s actually part of the carrot family, and when cooked, it becomes tender and even a little sweet. It is also a great source of vitamin C, and it’s loaded with antioxidants to boot.
Ingredients
Directions
Ingredients
16 ounces fresh ricotta 3 tablespoons good-quality extra-virgin olive oil juice of one lemon 1 tablespoon lemon zest 1 teaspoon kosher salt 1 tablespoon freshly ground black pepper 10 large leaves fresh basil, rinsed, patted dry and chiffonaded 4 large ripe summer squash, trimmed and sliced into 1 1/2-inch rounds Directions 1. In a large bowl, combine ricotta, 2 tablespoons of olive oil, lemon juice, lemon zest, salt, pepper and basil. Cover and refrigerate until ready to use. 2. Heat the remaining tablespoon of olive oil in large non-stick pan over medium-high heat. When it shimmers, add the squash without overcrowding the pan and cook in batches, flipping after about 3 minutes, until both sides are golden brown and squash is just cooked through. Don't overcook or you'll end up with soggy sandwiches. 3. Remove from pan and transfer to a plate covered with a paper towel to absorb excess oil. Allow to cool to at least room temperature. You shouldn't feel any heat or see steam rising from them. If they are too warm, the ricotta stuffing will melt. 4. Make your "oreos" by placing the ricotta mixture on top of one squash round and topping with another squash rouund. 5. Serve immediately or refrigerate until ready to serve. This is a quick, easy, delicious recipe provided by one of our customers. You can make it for one person, or multiply by as many servings as you like.
Ingredients For each serving you will need: - Kernels from one ear of corn, lightly cooked - 2 tablespoons butter - 1/4 cup milk, fat % of your choice - dash of salt Directions 1. Place corn kernels in a food processor, reserving a few to sprinkle on top if you like. 2. Add butter, milk and salt 3. Process until the kernels are as small as you would like them to make the soup smooth or chunky to your preference. 3. Serve as is, or heat to your desired temperature. 4. Optional garnish of basil, dill, parsley, rosemary to your taste. |
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For more recipes from CT farmers' markets click here. The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week. Archives
November 2024
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