Farmer's market produce is renowned for being locally grown, fresh, heirloom and usually organic. You get produce at the peak of freshness and full of flavor. You might pay a little more for what you get, but it's far superior than what the grocery store sells.
In the summer I always look forward to watermelons, cantaloupes and juicy peaches. Even though peaches aren't in season just yet, I had to add a peach recipe.
Hope you enjoy the recipes listed below and go out and support your local farmers market.
Brittany's Broccoli Rabe (my daughters recipe, her and Derek love broccoli rabe)
2 lbs. broccoli rabe
salt and freshly ground black pepper
3 Tbl. olive oil
7 cloves garlic, peeled and sliced
1/4 cup Kalamata olives, pitted
red pepper flakes
1/2 lb. Italian sausage (optional)
In a large pot of boiling salted water, add washed broccoli rabe and cook until crisp/tender. Drain and remove to keep warm. In a saute pan, add sausage and cook until browned, remove to paper towels to drain if needed. Wipe out pan and add olive oil and add garlic saute until light golden, add broccoli rabe and olives, stirring for a couple of minutes, stir in red pepper flakes and add back sausage. Remove to serving plate, season with salt and pepper. Note: you can also boil some penne pasta, drain well and add to pan when you add back the broccoli rabe and olives, season with some salt, pepper and drizzle of extra virgin olive oil.)
Julia's Creamed Spinach (love, love, love)
6 cups fresh spinach, washed and stems removed
3 Tbl. butter
2 Tbl. all purpose flour
2 cups heavy whipping cream
salt and freshly ground black pepper
1/4 tsp. ground nutmeg
Parmesan cheese, grated
In a large saute pan, add butter, melt then add spinach and wilt. Remove spinach and stir in flour and cook for about 1 minute. Whisk in heavy cream and mix well. Add back spinach and mix well. Simmer until cream is reduced and well incorporated. Season with salt, pepper and nutmeg. Remove to platter and add freshly grated Parmesan cheese.
Spinach Salad with Strawberry Vinaigrette
4 bunches baby spinach, cleaned
1/2 cup pine nuts, lightly toasted
1 cup goat cheese, crumbled
1 cup fresh strawberries, hulled and sliced
Vinaigrette
1/2 cup vegetable oil
1/3 cup seasoned rice wine vinegar
1/2 pint strawberries, pureed
1 Tbl. red onion, finely chopped
2 tsp. Dijon
salt and freshly ground black pepper
Salad; rinse spinach and pat dry with paper towels. Lightly toast pine nuts in saute pan, remove to cool. In a large bowl, add spinach, pine nuts, some of the goat cheese and berries, toss with vinaigrette, place on platter and sprinkle on remaining goat cheese. Vinaigrette;
combine all in a shaker and shake well, taste and adjust seasonings or other flavorings. I personally like more vinegar taste vs. oil taste.
Julia's Stuffed Eggplant
4 eggplants
olive oil
1 small onion, finely chopped
1/2 red pepper, chopped
4 cloves garlic, minced
1 small package pork sausage (I like Jimmy Dean)
1 cup Parmesan cheese, grated
2 eggs
1 Tbl. Italian parsley, chopped
salt and freshly ground black pepper
1 tsp. ground sage
1/4 cup fresh basil, chopped
Slice eggplant in half lengthwise and leaving about 1/4-inch around edge scoop out pulp. In a large saute pan, poach the eggplant for about 40 seconds in boiling water, remove and set aside to cool. Chop the pulp. Heat olive oil in saute pan and saute onion and red pepper for about 6 minutes. Add garlic and cook until softened. Add the chopped eggplant and sausage and cook for about 10 minutes. Remove filling and let cool. Mix the cooled mixture with Parmesan cheese, eggs and herbs (not basil) and season with salt and pepper. Fill the eggplant halves with mixture and place on baking pan and bake at 350 for about 15 minutes. Sprinkle with extra Parmesan cheese and fresh basil and place under broiler for a minute or so. Be sure to watch so it does not burn.
Panzanella Salad (this is such a great salad and is refreshing in the summer)
1 loaf of Italian bread - best to use day old
olive oil
1/2 half head Romaine lettuce, chopped
1 small package baby spinach
1 red onion, julienned
1 cup goat cheese, (or feta) crumbled
1 English cucumber, sliced
1 red bell pepper, chopped in 1/2-inch pieces
1 yellow bell pepper, chopped in 1/2-inch pieces
fresh basil leaves
3 Tbl. capers
1/2 cup Kalamata olives, pitted
3 stalks celery, sliced
Italian parsley, chopped
Slice the bread into 1-inch thick slices and brush well with olive oil. Heat grill and grill bread on both sides and cut into 1-inch pieces. In a large bowl add all ingredients and toss with bread. Make vinaigrette and toss before serving.
Vinaigrette
2 shallots, minced
3 garlic cloves, minced
1 Tbl. Dijon
salt and freshly ground black pepper
1 lemon, juiced
zest from lemon
white wine vinegar
olive oil
In a container, add ingredients and shake well. I like a more vinegary taste with less oil. Make your vinaigrette to your taste.
Julia's Herbed Goat Cheese (great for parties)
1 package fresh goat cheese
Herbs of your choice, but I like;
2 tsp. thyme, chopped
2 tsp. basil, chopped
2 tsp. rosemary
2 tsp. marjoram
2 tsp. Italian parsley, chopped
zest of 1 lemon, finely chopped
salt and freshly ground black pepper
Lay a piece of parchment or plastic wrap on work surface. Mix all herbs, zest and salt and pepper in bowl. Lay herbs on plastic wrap and roll goat cheese on herbs coating all sides. Wrap the cheese up and let rest in frig. for about 1 hour. To serve; place on serving platter and let rest at room temp for about 10 minutes. Serve with sliced baguettes or crackers.
Julia's Tossed Salad with Balsamic-Raspberry Vinaigrette and Caramelized Pecans
Salad
5 cups organic micro greens
1 pint fresh raspberries
2 ripe fresh pears, sliced thinly
goat cheese, crumbled
1/2 red onion, julienned
1 pint grape tomatoes
1 large avocado, sliced (sprinkle with lemon juice)
Pecans
1 cup pecans
2 Tbl. butter
2 Tbl. brown sugar
In a small saute pan melt butter over low heat. Add pecans and brown sugar and stir well. Cook for about 3 minutes stirring constantly until sugar is caramelized. Spread out on parchment or wax paper to cool.
Vinaigrette
4 Tbl. raspberry preserves
4 Tbl. balsamic vinegar
salt and freshly ground black pepper
1 tsp. Dijon
1 tsp. honey
canola oil (about 1/2 cup)
In a container with lid add vinaigrette ingredients and shake well. Taste and adjust seasonings. Place salad ingredients on platter, drizzle with vinaigrette and add caramelized pecans.
Fresh Zucchini Frittata
8 eggs
salt and freshly ground black pepper
butter
olive oil
2 cups zucchini, sliced thin
1/2 onion, sliced thin
2 garlic cloves, minced
fresh basil
2 Tbl. heavy cream
1/4 cup Parmesan cheese, grated
Italian parsley, garnish
In a oven proof saute pan, add some olive oil and a little butter. Add onion, garlic and zucchini, cook until tender about 4minutes. Season with salt and pepper. Mix eggs with cream and season with salt and pepper, whisking well until frothy. Flatten out zucchini and onions in pan, add some torn basil. Pour egg mixture into pan and let set for about 1 minute on medium heat, do not stir. Lift edges of egg and let loose part of eggs run under. Heat broiler. Place about 5 inches below broiler and let cook, remove and add Parmesan cheese, place back under broiler. Remove from broiler and let rest a couple of minutes. Then invert onto serving plate. Sprinkle with Italian parsley and slice into wedges.
Julia's Fig Chicken (this is so incredible and delicious)
3 1/2 lbs. chicken, cleaned and cut into serving pieces
1 onion, halved and sliced thinly
2 whole garlic cloves, minced
10 fresh figs
1 Tbl. lemon zest
1 lemon, sliced thinly
salt and freshly ground black pepper
1/4 cup Port wine (good quality)
1/2 cup dry white wine
1/2 cup good quality chicken stock
2 tsp. fresh thyme, chopped
2 Tbl. brown sugar
1 Tbl. cinnamon
Italian parsley, chopped
In a saute pan, add some oil and butter, season chicken pieces on both sides with salt and pepper then brown chicken pieces. In a roasting pan, add a little oil on bottom, place sliced lemon pieces and on top of those place sliced figs. Place browned chicken pieces on top of figs and add sliced onions. In a sauce pan, add port, white wine, chicken stock and brown sugar, bring to boil, reduce heat stirring well until brown sugar is dissolved, add garlic, cinnamon, zest and thyme. Cook this mixture about 2 more minutes. Pour this mixture over chicken and bake uncovered for about 50 minutes or until chicken juices run clear. Occasionally, baste chicken with pan juices. To serve; place chicken and figs on platter and pour over pan juices. Garnish with parsley.
Peach Cake - I know peaches aren't ready to eat yet, but my friend Deanne in WA sent me this recipe and it's so good I wanted to include it. (I recently made with frozen peaches)
2 cups all purpose flour
1 tsp. baking soda
1 cup vegetable oil
3 eggs, beaten
1 tsp. salt
1 3/4 cups sugar
3 cups fresh peaches, peeled, pitted and sliced
1/2 cup chopped pecans, lightly toasted
1 tsp. cinnamon
Preheat oven to 375 degrees. Grease and flour a 9x13 pan. In a large bowl, combine eggs, sugar, oil, flour, salt, cinnamon, baking soda, peaches and pecans. Mix thoroughly with spoon. Pour into pan and bake for about 50 minutes until done. Remove to cooling rack, when cooled serve with French vanilla ice cream or freshly whipped cream.
Blueberry Pound Cake with Lemon Glaze
1 cup butter, softened
2 cups sugar
4 eggs
1 tsp. pure vanilla extract
2 1/4 cups all purpose flour (reserve 1/4 cup aside)
1/2 tsp. salt
1 tsp. baking powder
1 pint fresh blueberries
1 Tbl. lemon zest
Preheat oven to 325. Grease and dust a tube pan. Cream butter and sugar, add eggs one at a time and beat until light and fluffy. Add vanilla. In a bowl, sift 2 cups flour, salt and baking powder. Add sifted ingredients to creamed mixture and beat. In a bowl, mix berries with 1/4 cup flour this will keep berries from dropping to bottom of cake. Gently fold in berries and zest into batter and pour into prepared pan. Bake for 1 hour and 15 minutes or until done when checked with pick. Remove to cooling rack before turning out.
Glaze
1 cup sifted powdered sugar
2 Tbl. fresh lemon juice
Zest from lemon
Whisk sugar with lemon juice until incorporated and there are no lumps, stir in zest and drizzle over cooled cake.
Bon Appetit
"I hope in You, O Lord; You will answer, O Lord my God"
Psalm 38:15
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