Fresh from the Garden Recipe Ideas
Wow it sure has been sweltering in the Northeast. We certainly are not used to such hot weather but it is a great time to create recipes with fresh vegetables from the garden or the farmer’s market stand. Here are a couple of great ideas that are a refreshing feast on a hot summer’s day:
Orecchiette with Grape Tomatoes and Spinach
Ingredients:
1 lb of Orecchiette pasta or any short cut pasta is good
1 pint of grape tomatoes
1 bag of baby spinach
I can of cannellini beans – drained
1 small onion – chopped
2 cloves of garlic – peeled and crushed
Fresh Italian flat leaf parsley – chopped
Salt and Pepper
Garlic Powder
Sugar
Olive Oil
Directions:
Heat water in large pot with a generous tablespoon or more of salt and bring to a boil, add the pasta stirring frequently. While the water is heating and the pasta is cooking – heat 2 tablespoons of olive oil in a large frying pan, with the flat part of the knife slam the garlic, peel and add to the olive oil, fry until a golden brown. Wash the tomatoes and slowly fry them in the olive oil, sprinkle with a teaspoon of sugar, add a pinch of salt, pepper and garlic powder. Just as the tomatoes are starting to break down, add the chopped onions and another pinch of salt, pepper and garlic powder and carmelize the onions. At that point add the cannellini beans with another pinch of salt, pepper and garlic powder. Allow to cook for about 5 minutes and then add the bag of spinach with another round of salt, pepper and garlic powder. Stir the spinach frequently and remove from the heat as all the spinach starts to break down. Drain the pasta and add the vegetables, mix well, and add the chopped flat leaf Italian parsley on top. Enjoy!
Fresh Caprese Salad (Tomato, Basil and Fresh Mozzarella)
This is a family favorite and if you like this as an appetizer you will love it as a side salad with any pasta dish. Actually I could make a whole meal out of this with a hunk of Italian bread!
Ingredients:
1 pint of grape tomatoes
2 heirloom tomatoes – yellow
1 container of fresh mozzarella balls – Sorrento makes these and calls them Ciliengini
4 fresh basil leaves
Salt and Pepper
Olive Oil
Directions:
Wash the tomatoes and cut the grape tomatoes in half and chop the heirloom tomato into smaller pieces. Dry the mozzarella balls off and add them to the tomatoes. Tear the basil into small pieces and add to the tomato mozzarella salad. Add salt, pepper and garlic salt to taste and add a generous amount of olive oil – mix, eat, enjoy! Have a nice piece of Italian bread ready to dunk up the olive oil. Oooo so good!
