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Dover Post
  • Summer time and the veggies are fresh

  • I recently moved to Milford and got the chance to check out their farmers market this weekend. It is amazing. I can’t wait to check out Dover’s farmers market at Loockerman Way on Wednesdays, because I’m sure it will be just as good.
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  • I recently moved to Milford and got the chance to check out their farmers market this weekend. It is amazing. I can’t wait to check out Dover’s farmers market at Loockerman Way on Wednesdays, because I’m sure it will be just as good.
    Anyway, as I was walking through the market things would just jump out at me and the recipe creation part of my brain started firing. Today’s recipes are the result of that experience.
    When I buy fresh food from a farmers market, I usually stick to light, simple dishes that let the ingredients shine. That’s what I’ve tried to do with these recipes. My veggie pasta requires no sauce. It is dressed simply with olive oil and the flavor of the veggies carries the dish, although a little cheese on top doesn’t hurt.
    My bruschetta grilled cheese is a play on a classic Italian dish. Bruschetta is typically a mixture of chopped fresh tomatoes, basil and garlic served on grilled bread, but I decided to switch things up a bit. These sandwiches are quick to make and pack all the fresh flavors of tomatoes and basil into a kid-friendly package. The grilled cheese never gets hot enough to cook the basil or tomatoes so they retain all of their fresh-picked flavor, while having a little richness added by the cheese.
    My summer stir fry is also fast to make, as the vegetables cook over high heat. All of the vegetables are cooked in one pan and then mixed with the sauce so there is very little clean up to be done afterwards. I hope these veggie-packed dishes keep you fueled and shopping at the local farmers market all season.
     
    Veggie Pasta
     
    1 pound ziti
    1/2 an onion, diced
    4 ounces of mushrooms, sliced
    3 cloves of garlic, minced
    14.5 ounce can of diced tomatoes, drained
    1 teaspoon basil
    1 teaspoon oregano
    2 handfuls of fresh spinach
    1/4 cup olive oil
    2 cups mozzarella
     
    Preheat oven to 350 degrees. Bring a large pot of water to a boil and cook the pasta. While the pasta cooks, sautee the onion, mushrooms and garlic over medium heat. When the onions are tender, add in the tomatoes, basil and oregano and allow them to cook for five minutes. Toss in the spinach and allow it to wilt. Combine the veggies and pasta, and toss with the olive oil. Pour the pasta into a 9-by-13-inch baking dish and top with the cheese. Bake for 20 minutes, until the cheese is melted. Serves 6.
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    Bruschetta Grilled Cheese
     
    3 Roma tomatoes, seeded and diced
    2 cloves garlic, finely minced
    6 to 8 basil leaves, chopped
    8 slices of bread
    2 cups mozzarella cheese
     
    Combine the tomatoes, basil and garlic. Take a slice of bread and top it with a thin layer of cheese. Add a quarter of the bruschetta on top and then more cheese. Top with another slice of bread. Heat a pan over medium low heat and toss in a dollop of butter. Place the sandwich in the pan and move it around to absorb the butter. When the first side is golden and toasty, flip it over. Repeat for the other sandwiches. Serves 4.
     
    Summer Stir Fry
     
    1/4 cup brown sugar
    1/4 cup soy sauce
    1/4 cup oil
    1/4 cup ketchup
    1 tablespoon grated ginger
    2 tablespoon green onions
    1 tablespoon sesame seeds
    1 tablespoon Sriracha
    2 yellow squash, sliced in coins
    2 zucchini, sliced in coins
    4 ounces snow peas
    1 onion, sliced
    2 Portobello mushrooms, sliced
    1 clove garlic, minced
    2 cups cooked, shredded chicken
     
    In a large bowl, mix the brown sugar, soy sauce, oil, ketchup, ginger, green onions, sesame seeds and Sriracha. Set a large skillet over medium high heat, add about a tablespoon of olive oil and sautee the zucchini and squash until tender. Transfer them to the bowl with the sauce. Sautee the peas and move them to the bowl. Sautee the onions until slightly caramelized, move them to the bowl and then sautee the mushrooms and garlic until the mushrooms are tender and add them to the bowl. Add the chicken to the bowl with all of the veggies and sauce and toss. Serve over rice. Serves 6.

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