Another Flash Mob at the Market!!!!

We did warn everyone… that you never know what can happen at our market and that our manager, Lee Peron, is full of surprises. The “Loving Yoga Light” flash mob, took the market by surprise again on March 22… Who knows what might be in store for us at the next market… don’t miss it it!!

cucumber soup

“CHILLED CUCUMBER MINT SOUP”

Prep Time: 20 Minutes Serves 6 to 10  (as an appetizer or meal)

cucumber soupINGREDIENTS:         
2lbs regular cucumber, peeled, seeded and cut in 3 pieces     
1/4 medium red onion – skinned     
1 garlic clove – skinned     
8 large mint leaves     
2 tablespoons extra virgin olive oil     
2 tablespoons fresh lemon juice     
1 teaspoon  of honey     
1 teaspoon sea salt     
1–6oz non-fat plain yogurt or  plain Greek yogurt     
1/2 to 3/4 cup water to taste

PREPARATION:
– Place all ingredients in the bowl of a food processor  or blender with 1/2 cup of the water.  Pulse a few times so the ingredients are coarsely chopped, then process until soup is  very smooth, about 2 to 3 minutes. If necessary, thin with the remaining water to the  desired consistency.
– Transfer to a bowl and refrigerate 2 hours or overnight, until well chilled.
  – Ladle soup in chilled soup bowls or cocktail glasses. Drizzle a little olive oil in the center  of each bowl. Garnish with a few mint leaves and serve immediately.  

DEGUSTATION:
This is a very easy and fast soup to make. It can be refrigerated up to 2 days.  
This soup is a wonderful light dish in the heat of summer… And our springtime  is starting to look a lot like summer!!

risotto-veg

“FARMERS’ MARKET RISOTTO”

INGREDIENTS:

risotto-veg2 tablespoons of unsalted butter
1 tablespoon extra-virgin olive oil
1 small onion
2 cups braised vegetables or vegetable puree or sauce
1 cup of Arborio rice
6 cups light chicken, beef or vegetable stock (at a gentle simmer)
1/4 cup grated cheese (parmegiano or pecorino, or any other hard sharp cheese)
Kosher or sea salt
Freshly ground pepper

PREPARATION:

In a pot, melt 1 tablespoon of the butter with the oil over medium-low heat. Add the onion and sauté until translucent and soft, 5 to 7 minutes. Stir in the braised vegetables and add the rice. Raise the heat to medium-high and cook, stirring constantly, until the grains whiten but do not brown and are coated with the onion mixture.
Add 1 ladleful of the simmering stock, reduce the heat to medium-low heat, and stir until the liquide has been completely absorbed. Continue adding the stock 1 ladleful at the time, always cooking and stirring until completely absorbed before adding more stock, until the rice is tender but still a bit firm (“al dente”) at the center of each grain and creamy, about 20 minutes total. You may not need all of the stock. Or, if you see that you will need more liquid as you near the end of the stock, add a little boiling water to the stock remaining in the pan. When the rice is cooked, remove from the heat and stir in the remaining 1 tablespoon of butter and the cheese. Season with salt and pepper and serve.

DEGUSTATION:

The risotto may be accompanied by some grilled shrimp or sautéd fish and a chilled bottle of Cote du Rhone blanc or a white Bordeaux.

butternut squash pasta

“PASTA WITH ROASTED SQUASH, SAUSAGE AND PECANS”

butternut squash pasta

INGREDIENTS:

2 1/2 pounds butternut squash—peeled, seeded and cut into 1-inch dice
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
Freshly grated nutmeg
1 tablespoon chopped sage, plus 20 whole leaves
1/2 cup pecans, coarsely chopped
3 tablespoons unsalted butter
1 pound sweet Italian sausage, casings removed
1 pound fusilli or other curly pasta
1/4 cup freshly grated aged Asiago cheese, plus more for serving

PREPARATION:

Preheat the oven to 400°. On a large rimmed baking sheet, drizzle the squash with 2 tablespoons of oil and toss. Arrange in an even layer and season with salt, pepper and nutmeg. Bake for about 30 minutes, until just tender. Add the chopped sage and toss.
Meanwhile, put the pecans in a pie plate and bake for about 4 minutes, until toasted.
In a large skillet, melt the butter. Add the whole sage leaves and cook over moderate heat, turning once, until crisp, 2 minutes. Transfer the leaves to a plate and pour the butter into a bowl. Add the remaining 1 tablespoon of oil and the sausage to the skillet and cook over moderately high heat, breaking up the sausage, until no pink remains, 7 minutes.

DEGUSTATION:

This recipe is a complete meal in itself. It can be served  with a fresh green salad with a  homemade vinaigrette.
In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 1 cup of the cooking water. Return the pasta to the pot. Add the sausage and melted butter and gradually stir in the cooking water over moderate heat. Gently fold in the squash, pecans and the 1/4 cup of cheese. Season with salt and pepper and transfer to a bowl. Scatter the sage on top and serve with more cheese.