Recipe by Anna Gill
Serves: 8 1 cup broccoli florets 2 cups asparagus pieces 1 cup slivered snow peas (or sugar snaps) ½ cup slivered carrots 1 cup slivered zucchini 1 small eggplant, diced into ½ to ¾ inch pieces 3 large crushed garlic cloves 20 - 24 ripe plum tomatoes (4 cups chopped) Salt & pepper to taste 1 to 2 cups good green olive oil as needed 1 packed cup of shredded basil ½ cup pine nuts 1 lemon 1 ½ lbs. pasta of choice* Freshly grated Parmesan cheese, optional 1. Place the eggplant on a shallow roasting pan and roast in a 300◦ oven for 15 to 20 minutes. Set aside. 2. Steam the broccoli, carrots and asparagus lightly. Saving the water, drain vegetables well and put aside. 3. Heat the reserved vegetable water, adding water if necessary, and heat to a boil. 4. Blanch tomatoes in boiling water for 30 seconds to loosen skin. Save the water again. 5. Peel and coarsely chop the tomatoes, retaining as much of the moisture as possible. (It is possible to place the whole peeled tomatoes in a bowl and chop them with a pair of kitchen shears. It's easier and it keeps more of the liquid too.) 6. Add garlic, basil, olive oil, pepper flakes, salt and pepper to the tomato mixture. Mix well. Add the juice of one lemon and mix again. Set aside 7. Cook pasta in the same water that steamed the veggies and blanched the tomatoes. Drain well. (Now you can throw out the water.) 8. Remove the crushed garlic cloves from the tomato mixture. 9. Add all vegetables, cooked and uncooked, to the tomato mixture and toss together. Reserving ¼ of the sauce, mix balance with the pasta in a large, comfortable bowl. 10. Pour remaining sauce on top of the pasta, sprinkle with pine nuts and serve with the grated cheese on the side as desired. * Rotini or medium sized shells are good for this dish because they trap little bits of sauce. NOTE: Almost any vegetable with do in this dish, and the more crunch the better
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Recipe by Alicia Ghio the "Natural Princess"
1 cup quinoa, uncooked 2 cups vegetable stock (or any kind of stock you have on hand) 2-3 garlic cloves, finely chopped 1 cup zucchini, chopped 1 cup cherry tomatoes, quartered 1/3 cup scallions, thinly sliced on an angle 1/4 cup basil, chopped 3 tablespoons balsamic vinegar 3 tablespoons extra virgin olive oil salt and pepper (to taste) 1. Rinse quinoa. Pour stock and quinoa into a medium pot. Over medium-high heat bring to a boil. Then reduce heat to a simmer and cover. Cook 15-20 minutes or until all the liquid is absorbed. 2. Pour the cooked quinoa into a bowl and set aside to cool. 3. In a large bowl combine: chopped garlic cloves, chopped zucchini, quartered cherry tomatoes, sliced scallions and chopped basil. 4. Stir in the cooled quinoa to the vegetables. 5. Pour on the balsamic vinegar and extra virgin olive oil. 6. Add salt and pepper to taste. 7. Serve at room temperature or slightly chilled. Recipe by Anna Gill
Serves: 4 3 medium zucchini, sliced lengthwise in ½ to ¾ inch thick slices 4-5 tablespoons extra light olive oil 1 clove of garlic, pressed or minced ½ teaspoon salt ½ teaspoon freshly ground pepper 3 tablespoons minced parsley 1 small sealable jar 1. Preheat grill to medium. 2. Place the olive oil, garlic, salt, pepper and parsley in the small jar. Seal the jar and shake vigorously. 3. Brush both sides of the zucchini slices with the mixture. 4. Place the slices on the grill and cook for 5 to 8 minutes per side. Recipe by Anna Gill
Serves: 2 to 3 2 to 3 cups cut up boneless chicken, dark meat preferred 1 large zucchini, cut into 1½ inch pieces 12 to 14 spears of asparagus, cut into 1½ inch pieces 1 large shallot, minced 1 tablespoon olive oil 1½ to 2 cups chicken broth 1½ cups dry white wine Salt and pepper to taste ½ cup shredded parsley ¼ cup shredded basil 3 cups cooked (warm) basmati rice 1. Heat the olive oil in a large sauté pan. Add the shallots and sauté until translucent. 2. Add 1 cup of the chicken broth to the pan and heat it to a low simmer. Add the white wine and continue to simmer for a minute or two. 3. Add the chicken to the broth and cook gently, stirring occasionally, for about 3 minutes. 4. Add the asparagus and the zucchini, tossing them gently. Cook briefly until both vegetables are warmed through but still have a bit of bite, or are al dente. 5. Add the remaining liquids as needed to keep the mixture very moist while cooking. 6. Remove the mixture from the heat. 7. Toss with half the shredded herbs. 8. Put the rice in a large serving bowl. Add the chicken vegetable mixture to the rice, mix gently. Sprinkle the remaining herbs on top of the dish and serve. |
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