Savor and share: Farmers market fresh

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Fruits and vegetables
There are few food experiences more inspirational than wandering the stalls of a local farmers market, checking out the offerings and dreaming up new recipes to try. So get fresh and send us your best recipe using something from the farmers market for the Recipe Box of May 30.

Post recipes using the comment link below. Please include your name, address, phone number and number of servings. (And please spell out measurements: teaspoon, tablespoon, cups, etc. It’s our style.)

Remember marinated grilled meat recipes for May 23. And it’s not too early to think about recipes using cherries for June 6.

Categories: Reader favorites
Joe Stalvey

One Response

  1. Eileen Fischer says:

    From Nancy Macisco of Trumbull, this week’s cookbook winner:
    Garden Casserole
    3 medium sized zucchini, sliced thin
    1 Vidalia or sweet onion, sliced thin
    1 red bell pepper, coarsely chopped
    8 slices Swiss cheese
    1 (24-ounce) jar spaghetti sauce
    1/2 cup plain bread crumbs
    A drizzle of olive oil or melted butter
    Coat bottom of a 9- by 13-inch casserole dish with sauce. Layer as follows: zucchini, onion, red bell pepper, Swiss cheese and sauce.
    Repeat for next layer. End with a third layer of zucchini and sauce. Top with breadcrumbs. Drizzle with olive oil or melted butter.
    Bake, uncovered for 45 minutes, in 350 degree oven.

    From Rose Cerreta of Bridgeport:
    Tuscan Broccoli Rabe Pasta
    Serves 6
    1 large bunch broccoli rabe, washed and cut into 1 1/2-inch pieces
    1 pound sausage, cooked and sliced into 1/2-inch pieces
    3 cups mini farfalle (small bow tie pasta)
    1/4 cup, plus 2 tablespoons olive oil, divided
    1/4 cup pine nuts
    4 cloves garlic, minced
    1/2 to 3/4 teaspoon crushed red pepper flakes
    1 (15-ounce) can diced tomatoes, with liquid
    Parmesan cheese
    Bring three quarts salted water to boiling. Add rabe, cook about one minute, until wilted. With large slotted spoon, quickly remove to colander and rinse with very cold water; drain. Using same boiling water, add pasta and cook according to package directions; drain. Meanwhile, heat 2 tablespoons olive oil over medium-high heat in a large nonstick skillet. Add garlic and pine nuts; cook and stir until soft and golden. Add remaining 1/4 cup olive oil; heat thoroughly. Add tomatoes, sausage and drained rabe; toss to mix. Add drained pasta and toss together lightly; cook one or two minutes more. Top with cheese, if desired.

    From Sandy Walker of Brookfield:
    Cavatappi with Spinach, White Kidney Beans and Feta
    8 cups baby spinach
    8 cups hot cooked cavatappi (about 12 ounces), penne or any short pasta
    1 cup crumbled feta cheese
    ¼ cup olive oil
    2 tablespoons lemon juice
    ½ teaspoon salt
    ½ teaspoon black pepper
    2 (19-ounce) cans white kidney beans, drained
    4 garlic cloves, crushed.
    Place olive oil, lemon juice, beans, garlic, salt and pepper in large skillet. Heat over medium high heat until hot. Add spinach and stir until slightly wilted. Add feta cheese and pour over hot pasta in large bowl. Garnish with lemon wedges.

    From Rose Sagliano of Bridgeport:

    West African Spinach Stew
    Makes 4 servings
    1 pound mixed beef and pork for stew
    1 bay leaf
    Water
    6 tablespoons vegetable oil
    2 onions, finely chopped
    4 medium tomatoes, peeled and pureed
    6 to 8 lean bacon slices, diced
    1/2 cup ground pumpkin seeds
    1 bunch (12 ounces) spinach, chopped
    Salt and pepper, to taste
    Put meat in a medium saucepan; add bay leaf and water to cover. Bring to a boil; reduce heat and simmer one hour or until tender. Discard bay leaf.
    Heat oil in a medium saucepan. Add onions; saute until transparent. Add tomatoes and simmer a few minutes, stirring constantly. Add bacon and simmer five minutes. Stir in pumpkin seeds and simmer five more minutes. Add spinach; simmer 10 minutes, gradually adding cooking liquid from meat.
    Add meat and cook two minutes longer. Season with salt and pepper.

    From Mary Ann Arlio of Trumbull

    Spinach Bacon Mashed Potatoes
    2 pounds Yukon gold potatoes, peeled and cut into chunks
    5 slices bacon
    3 cloves garlic, minced
    1 (9-ounce) package baby spinach leaves
    1 (8-ounce) tub Philadelphia chive and onion cream cheese spread
    Cook potatoes in boiling water, 20 minutes.
    Meanwhile, cook bacon in large skillet until crisp. Remove bacon and save 1 tablespoon drippings. Put bacon on paper towels.
    Add garlic to drippings and cook for two minutes. Add spinach and cook for two minutes, stirring, until spinach is wilted. Remove from heat and add crumbled bacon.
    Drain potatoes and return to pan. Add cream cheese and mash the potatoes. Add spinach mixture. Mix until combined and serve.

    From Rose Sagliano of Bridgeport

    Vegetable Salad with Mint Vinaigrette
    Makes 8 servings
    1 cauliflower, broken into small florets
    1/2 cucumber, julienned
    8 ounces daikon radish, peeled and julienned
    1 sweet red pepper, seeded, deribbed and julienned
    8 ounces carrots, julienned
    2 large sticks celery, thinly sliced
    1 bunch spring onions, chopped
    2 to 3 tablespoons chopped fresh mint
    For mint vinaigrette:
    8 tablespoons virgin olive oil
    2 tablespoons lemon juice
    1 tablespoon red wine vinegar
    1/2 teaspoon Dijon mustard
    1/2 teaspoon fine sugar
    1/2 teaspoon salt
    Freshly ground black pepper
    Bring a large pot of water to a boil. Drop in cauliflower florets and blanch, four minutes. Drain and refresh them under cold running water. Drain again and pat dry with paper towels.
    To make vinaigrette, combine oil, lemon juice, vinegar, mustard, sugar, salt and pepper in a large mixing bowl, whisking well to blend.
    Toss the cauliflower florets in the dressing to coat them. Then add the rest of the vegetables and mix well. Cover salad and chill for at least two hours before serving.