Below are a few recipe ideas for some items you may have received from us at the farmers market or in your local farm box share. Enjoy!
Summer Squash and Basil Pasta
¼ cup olive oil
8 garlic cloves, thinly sliced
2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
1 teaspoon Aleppo-style pepper, plus more for serving
12 ounces paccheri, ziti, or other large tube pasta
2 ounces Parmesan, grated (about ½ cup), plus more for serving
1 tablespoon fresh lemon juice
½ cup basil leaves, divided
Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash and increase heat to medium high; season with salt. Cook, tossing occasionally, until squash begins to break down. Turn down heat once it begins sticking, and continue to cook until the squash is jammy and soft, 12–15 minutes. Toss in 1 tsp. Aleppo-style pepper.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.
Transfer pasta to skillet with squash using a slotted spoon or spider and add ½ cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.
Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.
From Bon Appetit
Classic Fresh Tomato Salsa
- 3 tablespoons onion (finely chopped)
- 2 small cloves garlic (minced
- 3 large ripe tomatoes
- 2 chile peppers (hot or mild chopped)
- 2 to 3 tablespoons cilantro (chopped)
- 1 1/2 to 2 tablespoons lime juice
- salt to taste
- freshly ground black pepper to taste
- Put chopped onion and garlic in a strainer; pour 2 cups boiling water over them then let drain thoroughly. Discard the water. Allow the chopped onion and garlic to fully cool.
- Combine onions and garlic with chopped tomatoes, peppers, cilantro, and lime juice. Add salt and freshly ground black pepper, to taste.
- Refrigerate for at least 2 hours to blend the flavors.
From The Spruce Eats
- 5 cups peeled and chopped carrots
- 1 clove garlic
- 1 teaspoon coarse kosher salt
- ¼ cup red wine vinegar
- ¼ cup extra-virgin olive oil
- 2 tablespoons ground cumin
- 1 cup chopped parsley
- Bring a large pot of heavily salted water to a boil. Add carrots and cook until just tender, 3 to 5 minutes. Drain well.
- Meanwhile peel and roughly chop garlic. Sprinkle with salt and chop and mash with the side of a chef’s knife to form a smooth paste. Scrape garlic into a large mixing bowl. Whisk in vinegar, oil and cumin.
- Stir hot carrots into the dressing. Add parsley and stir to coat. Serve room temperature or chilled.
From Healthy Seasonal Recipes