This is a quick , easy and very versatile recipe. As long as you start with the three key ingredients – corn, peaches and tomatoes – you can make it to the spiciness you desire. It can be pureed, as in recipe below, or left chopped for a chunky salsa.
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Ingredients
Directions
This easy refrigerator quick pickled green beans recipe uses a white wine vinegar brine and dill for a quick pickled vegetable snack in only 4 hours.
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Sautéed bok choy is an easy to make and flavorful side dish. It's a 5-ingredient recipe that is made in under 10 minutes.
Ingredients 1 pound baby bok choy 1 1/2 tablespoons extra-virgin olive oil 3 garlic cloves, minced Pinch crushed red pepper flakes Sea salt Half of a lemon, cut into wedges Directions 1. Remove any discolored outer stalks of the bok choy and discard them (or save for stock later). Place the bok choy into a colander and rinse with cool water, rubbing any grit or dirt from between the leaves. 2. Trim the ends then slice each bok choy in half lengthwise. Or if they are large, cut into quarters. Pat dry.Add the oil, garlic and red pepper flakes to a wide room-temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown. 3. Toss in the boy choy and spread into one layer. Sprinkle with about 1/4 teaspoon of salt then cook, without stirring, until the bottom is starting to turn brown, about 2 minutes. 4. Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch. 5. Transfer to a platter then squeeze 2 lemon wedges on top. A teaspoon or so of olive oil is nice, too. Serve with more lemon wedges on the side. Ingredients
2 cups tightly packed fresh arugula 1 clove garlic 1 tablespoon freshly squeezed lemon juice (about ½ lemon) pinch of red pepper flakes (optional) ⅓ cup shredded Parmesan cheese ½ cup good extra virgin olive oil handful of walnuts, pine nuts or almonds (optional) salt and pepper, to taste Instructions
Peppery sautéed arugula is dressed in a delicate buttery sauce with lemon, garlic and sherry vinegar. Pair this quick and easy side dish with roasted chicken or fish. Adapted from Eating Well.
Servings: 4 Ingredients
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1 tablespoon olive oil 1 medium onion, diced 2 cloves garlic, minced 2 teaspoons peeled, finely grated, fresh ginger root 1 teaspoon ground cumin 1 teaspoon ground coriander 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon ground turmeric Pinch ground cayenne pepper 1 1/2 pounds carrots (5 large), scrubbed well, cut into 1/4-inch thick coins 4 cups low-sodium chicken broth 1 cup low-fat coconut milk 2 teaspoons honey or maple syrup Preparation
Serving size: about 1 1/2 cups Ingredients
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2 tablespoons butter 1 large onion, chopped 4 cloves garlic, minced 2 large potatoes, peeled and cubed 2 carrots, chopped 2 (14.5 ounce) cans chicken broth (substitute vegetable if you wish) 1 head cauliflower, chopped 1 cup milk 1 teaspoon salt ½ teaspoon ground black pepper ⅛ teaspoon ground nutmeg 1 tablespoon dry sherry (optional) 1 tablespoon chopped fresh parsley or scallions Preparation 1. In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat. 2. Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley or scallions. Bring the elegant taste of France into your own home in under 30 minutes with this easy and delicious Rissoles recipe! A rissole (from Latin russeolus, meaning reddish, via French in which "rissoler" means "to redden") is a small patty enclosed in pastry, or rolled in breadcrumbs, usually baked or deep fried. Like a little meatloaf with the filling having savory ingredients. This one features zucchini, oregano and garlic.
Ingredients • 1 small brown onion • 1/2 cup panko breadcrumbs (or normal) • 1 pound ground beef • 1 small zucchini • 1 small carrot • 1 egg • 1 large garlic clove, minced • 1/2 teaspoon dried thyme • 1/2 teaspoon oregano (or other herbs of choice) • 1/2 teaspoon each of salt and pepper • 2 teaspoons Worcestershire Sauce • 1-2 tablespoons oil • Ketchup Directions
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1 ¼ pounds ground meat 3 cloves garlic, minced 1 onion, diced 2 cups fresh diced tomatoes 1 cup shredded Cheddar cheese 1 ½ cups chicken broth 6 bell peppers Directions
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MICROGREEN SALAD MAKES 4 SERVINGS
2. Add a dollop of Sunny Caesar Dressng (recipe below) 3. Sprinkle Amaranth and Broccoli micros to your preference SUNNY CAESAR DRESSING MAKES 3/4 CUP PREP TIME: 5 MINUTES
2. If you want the dressing a little thinner, gradually add water until the dressing reaches the consistency you like. 3. Keep it in an airtight container in the fridge for up to 5 days. Serves 6
Ingredients 1 large onion, sliced 1 cup chopped carrots 1 cup chopped celery 2 Tablespoons minced garlic 1 Tablespoon olive or grapeseed oil 6 medium to large potatoes, peeled and cut into 1 inch cubes 6 cups vegetable broth 2 cans cannellini beans, rinsed and drained (optional) 1 cup kale 3 Tablespoons lemon juice Salt and pepper to taste Preparation
*This soup is great as prepared or with additions such as ham, chicken or sausage. 16 servings
Ingredients 5 medium Vidalia onions, cut into 8 pieces (about 6.5 cups) 3 tablespoons olive oil, or just enough to sauté 6 large garlic cloves, minced ½ cup dry white wine (careful of choice of sweetness depending on peppers and onions) 9 lbs. red bell peppers, cut into 1“ pieces (about 17.5 cups) 4 cups chicken broth or water Garnish optional: dollop of sour cream or yogurt and chopped fresh chives or other herb Directions
Serves: 6
3 large bell peppers 3 tablespoons olive oil 2 large onions, sliced 6 large garlic cloves, chopped 3 medium tomatoes, peeled, seeded, sliced ¼ teaspoon cayenne pepper 10 large eggs 7 tablespoons butter 1/3 cup thinly sliced fresh basil 6 ounces thickly sliced ham, cut crosswise into strips Country-style bread slices toasted
Serves 6
STEW 3 tablespoons green olive oil, divided 2 cups sliced shallots 2 large cloves garlic, slightly crushed 2 lbs. mixed mushrooms, cleaned, trimmed and sliced about ½ inch thick (Portobello, Shiitake and Cremini, work well together) 2 cups diced & drained tomatoes, fresh, frozen or canned 1 teaspoon fresh thyme leaves 1 teaspoon fresh sage, shredded ¼ teaspoon red pepper flakes 2 cups vegetable or chicken broth 2 tablespoons tomato paste, plus more if required Salt & pepper to taste ¼ cup shredded parsley POLENTA 1 cup instant polenta 4 cups vegetable or chicken broth (see brand instructions) Salt to taste
Serves 4
8 to 10 large colorful heirloom carrots (about 1½ pounds), scrubbed 3 small to medium parsnips, scrubbed Kosher salt 1 tablespoon poppy seeds ¼ cup extra-virgin olive oil 2 medium garlic cloves, smashed and peeled 2 star anise pods ¼ cup lemon juice, plus more as needed 1 teaspoon white sugar, plus more as needed ½ cup lightly packed fresh Italian parsley, shredded
Note: This is a double batch and will easily feed 35-40 people.
Ingredients Olive oil 3 Cups Chopped Onions 12-15 Cloves Garlic, finely chopped 3 Cups Chopped Carrots 3 Cups Chopped Celery 1/2 Head Green Cabbage, cut into coarse chunks 2 28 oz. cans of chopped tomatoes 2 cans stewed tomatoes 2 cans pureed tomatoes ½ can tomato paste 4 containers vegetable broth 3 cups Northern white beans, cooked 4 Tbsp. Worcestershire sauce 4 Tbsp. Basil 2 Tbsp. Oregano 2 Tbsp. ground Thyme 2 Tbsp. dried Rosemary 4 whole Bay Leaves Salt & Pepper to taste 1 to 2 Tbsp. Red Pepper flakes Directions
You can also add meat or shrimp to make the soup a little more robust. Louisiana firefighter Jeremy Chauvin dedicated the recipe to his brother, Spencer. a local fire chief who died while on the job in 2016. The actual chili recipe comes from Chauvin’s mom, and adds a New Orleans twist to a classic red chili. The ground beef, spices, and tomatoes are combined with a dark roux, made from butter and flour cooked until the mixture goes a deep shade of brown. The roux is mixed with “trinity,” a mix of bell peppers, onions, and celery native to Louisiana, then added into the chili. Recipe declares as prepared below serves 8 people. That is a VERY generous serving! Ingredients: For the chili mixture 2 tablespoons cooking oil 3 pounds ground beef 1 ½ teaspoons salt ½ teaspoon black pepper ½ teaspoon white or cayenne pepper ½ teaspoon turmeric ½ teaspoon curry powder 1 tablespoon chili powder 3 tablespoons steak sauce (or soy sauce) 2 tablespoons Worcestershire sauce 3 ½ cups diced tomatoes 1 cup ketchup 2 cups tomato sauce 1 ½ cups tomato paste 1-2 cups V-8 juice 1 tablespoon apple cider vinegar Hot sauce to taste. For the roux mixture 2 tablespoons butter 1 tablespoon olive oil 2 tablespoons flour 3 stalks celery, diced 2 bell peppers, diced (this used red and yellow jarred roasted peppers) 1 white onion, diced 2 shallots, diced ( this used an additional onion instead) 3 cloves garlic, finely diced Cooking Instructions :1. In Dutch oven over medium-high heat, add 2 tablespoons of oil. Brown ground beef. 2. Drain beef; return to Dutch oven. Add salt, white pepper, black pepper, curry powder, turmeric, chili powder, steak sauce, and Worcestershire sauce. Add diced tomatoes, cover, and cook 15 minutes. 3. In large skillet, melt 2 tablespoons butter. Add 1 tablespoon olive oil. When the butter is foamy, whisk in 2 tablespoons flour until fully incorporated. Continue to whisk until the mixture reaches a dark brown color. 4. Add diced celery, bell peppers, onion, shallots, and garlic. Stir to fully combine. 5. Uncover the chili mixture, and add roux with vegetables. Add ketchup, tomato sauce, tomato paste, V-8 juice and apple cider vinegar. Bring up to a simmer and serve hot. Taste and add hot sauce to taste. 6. Enjoy with cheese, sour cream, chips, on a burger, or any other way you want! Makes: 2¼ quarts
2 tablespoons butter 1 medium onion, chopped 3 garlic cloves, minced ½ cup dry white wine 3 pounds turnips, peeled and diced into 1-inch cubes 1 quart reduced-sodium chicken broth 1 medium potato, peeled and cubed 1 cup half & half ½ teaspoon salt ½ teaspoon ground nutmeg ½ teaspoon good green olive oil 1 tablespoon of your favorite hot pepper sauce 3 cups fresh baby spinach
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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. Ingredients
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