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One Pot Farmer’s Market Pasta
12 oz spaghetti
1 red onion (peeled, halved, and sliced)
1 eggplant (halved lengthwise and sliced)
1-3 stalks asparagus (cut in 2 inch pieces)
Handful of broccoli florets (cut in half)
2 cups cherry tomatoes (halved)
1 bell pepper (chopped)
2 cloves garlic (peeled and minced)
2 handfuls baby greens
1 -2 tsp salt and fresh cracked pepper
1/2 tsp red pepper flakes
2 tbsp olive oil
1 cup dry white wine
3 1/2 cups water
1 tbsp white wine
1 cup shredded hard Italian cheese
Instructions: Put everything except the cheese, into a large pot. Add the wine and water (measure exactly since you will not drain the pasta) to the pot and bring up to a boil. If your pasta doesn’t fit completely into the pot, nudge it down into the water as it softens. Cover the pot while it comes to a boil then uncover and boil for about 7-9 minutes, until the pasta is just al dente. Watch the pan a little bit to ensure that the pasta doesn’t stick. Don’t over cook the pasta, there will still be some water left in the pan. Toss the pasta with the cheese, and serve with the extra tomatoes and lots of fresh basil.
Grilled Mexican Corn Salad
3 limes (divided)
8 fresh ears of yellow corn (husks removed)
3 tbs mayonnaise
2/3 cup crumbled feta or Cotija cheese
1/3 fresh chives (sliced)
Instructions: Cut 2 limes in half, and squeeze juice (should be about 1/4 cup). Preheat grill to 400° to 450° heat. Brush corn with mayonnaise. Sprinkle with desired amount of salt and pepper. Grill corn, covered with grill lid, 10 to 12 minutes or until done, turning occasionally. (Kernels may char and pop. Cut kernels from cobs into a large bowl. Stir cheese, chives, and lime juice into kernels. Cut remaining lime into 4 wedges, and serve with corn salad.
Quinoa Fruit Bowl
1 cup quinoa
1 1/2 cup blueberries
1 1/2 cups strawberries (sliced)
1 1/2 mango (chopped)
2 tbs fresh mint (finely chopped)
3 tbs honey
Juice of 1-2 limes
Instructions: Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff. Let quinoa cool. In a medium bowl, whisk the lime juice, honey, and mint together until combined. In a large bowl, combine quinoa, blueberries, strawberries, and mango. Pour honey lime dressing over the fruit salad and mix until well combined. Garnish with additional mint, if desired.
3 cups halved fresh strawberries
1-1/2 cups fresh raspberries
1-1/2 cups fresh blueberries
2/3 cup sugar
3 tablespoons quick-cooking tapioca
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/3 cup butter, melted
Optional: vanilla ice cream or sweetened whipped cream
Instructions: In a large bowl, combine the strawberries, raspberries and blueberries. Combine sugar and tapioca; sprinkle over berries and toss gently. Pour into a greased 11×7-in. baking dish; let stand for 15 minutes.Meanwhile, in a small bowl, combine the flour, oats, brown sugar and cinnamon. Stir in butter; sprinkle over berry mixture. Bake at 350° for 45-50 minutes or until filling is bubbly and topping is golden brown. Serve warm and, if desired, with vanilla ice cream or sweetened whipped cream. Yield: 6-8 servings.
Get more Farmer’s Market fresh dishes, here!