Wednesday, June 27, 2012

ChezCindy: Welcome Market Wednesday's

This week I begin my cooking demonstrations at the Westerville Farmer's Market.  I will be on-site preparing and cooking with the produce and artisan foods from the wonderful vendors who present their product each week.  The market is a part of Uptown Westerville and gathers every Wednesday from 3pm - 6pm. 

This week features two recipes for you to try, each showcasing yellow squash, zucchini and pattypan squash. 

Sautéed Squash with Feta-Basil
1 tablespoon canola oil
2 cups squash, cut into 1-inch pieces  
½ cup sliced leeks
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons crumbled feta cheese
1 tablespoon chopped basil 
1 teaspoon butter

For this recipe you can choose a variety of squash such as pattypan, yellow summer squash, or zucchini.  
 Place a large nonstick skillet over high heat.  Add oil to pan.  Add the leeks to the hot pan, cooking for about 2 minutes.  Add the cut squash pieces to the pan, sprinkle with salt & pepper.  Cook for about 5 minutes, stirring frequently.  The squash and leeks will brown slightly, creating great flavor. Turn off the heat.  Add the butter, stirring to coat the squash.  Transfer the squash to your serving plate.  Sprinkle with the feta and chopped basil. 

Baked Pasta with Summer Squash and Tomatoes 
4 ounces uncooked bowtie pasta
1 tablespoon canola oil
2 cups yellow squash, cut into 1-inch pieces
1 cup zucchini, cut into 1-inch pieces
½ cup red onion, chopped
1 cup fresh tomatoes, chopped
2 cloves garlic, finely minced
½ cup shredded mozzarella
¼ shredded parmesan cheese
2 tablespoons fresh basil, chopped
½ teaspoon dry oregano
2 teaspoons kosher salt, divided
1/8 teaspoon ground black pepper
¼ cup ricotta cheese
1 egg
Cook pasta according to directions.  Allow to cool slightly.  Preheat oven to 400 degrees.   Place a large nonstick skillet over high heat.  Add oil to the pan.  Add the squash, zucchini and onion, sprinkle with 1 teaspoon salt; sauté for about 5 minutes.  Add the tomato and garlic, cook for 2 minutes. Remove from the heat.  Stir in the pasta, and ½ cup shredded mozzarella cheese.   In a separate bowl, combine the ricotta, egg, basil, oregano, remaining salt & pepper.  Stir the ricotta mixture into the pasta mixture.  Prepare an 8-inch square baking dish by spraying it with cooking oil spray.  Spoon the pasta mixture into the prepared pan.  Sprinkle ¼ cup parmesan cheese over the top.  Bake for 15 minutes.  Can be served hot or room temperature.  

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