Tag Archives: fresh vegetables

Pasta with Roasted Summer Vegetables

It’s after Labor Day, and the signs of fall are sadly arriving everywhere. Acorns are dropping onto the deck, leaves are gently falling into the pool, evening’s are getting a little cooler and the farmer’s market stalls are starting to fill with up with chrysanthemums and gourds. I am determined to savour the end of summer by snapping up in my shopping basket eggplant and summer squash. Once I arrive home, I enjoy the task at hand , figuring out what I’ll make with all that eggplant and squash. I came up with this easy pasta dish , which is light and delicious and uses alot of fresh eggplant and squash. Roasting vegetables in a little olive oil , can make the most finicky eater love vegetables. I chopped the vegetables into nice little cubes, toss with a little olive oil, thyme, salt and pepper and roast in the oven. Next, I saute until crisp some great quality slab bacon or pancetta also cut into cubes. Cook some pasta and use some grated cheese and you have a fantastic meal. Enjoy your last days of summer with some fresh vegetables and savour the moment!

From by the bay, wishing you memorable end of summer food memories!

Maryann

blog summer veggies
Pasta with Roasted Summer Vegetables
Serves Four
Ingredients
8 ounces dried pasta such as tagliatelle or thin spaghetti, cooked according to directions.
2 cups cubed eggplant
2 cups cubed assorted summer squash, such as zucchini
2 tablespoons olive oil
1 tablespoon fresh thyme leaves
4 ounces chopped good quality pancetta or slab bacon, cut into cubes
1 cup grated parmesan cheese
1 cup cooking water from pasta
fine sea salt and fresh black pepper to taste
Directions
Preheat oven to 400 degrees F. Dice your eggplant and summer squash into cubes, approximately 1/4 inch in size. Dice your bacon or pancetta into similar size cubes. Line two roasted pans with foil. Place the eggplant cubes on one pan and toss with 1 tablespoon olive oil, coating the cubes. On the second pan add the squash, thyme and remaining olive oil. Toss well coating the squash. Place both pans in the oven and roast in the oven for about 20 minutes until the vegetables become soft and start to brown. Watch the vegetables as cooking time could vary depending on the cube size. Remove from oven and place in bowl and keep to the side. While the vegetables are roasting in the oven take a medium saute pan and add the pancetta or bacon and cook until crisp. Drain on a paper towel. Cook the pasta according to directions. Just before straining the cooked pasta, reserve 1 cup of cooking water. Place the pasta in a bowl , add the roasted vegetables, bacon and cheese. Add some of the cooking water to make the sauce creamy. Add salt and pepper to taste and serve immediately.

 

blog zucchini pasta

Enjoying Corn Two Ways :Fresh Corn Pesto with Tagliatelle and Fresh Corn and Zucchini Salad

blog corn
It’s the beginning of September , Labor Day is this weekend and it’s time to take advantage of the abundance of fresh corn that is still available. Here are two more recipes to try this weekend. Both of these recipes are tasty ways to think of fresh corn beyond eating on the cob. The first recipe is for cooked corn with a fresh zucchini dressing to create a lovely side dish that would compliment any main course. The second  recipe features corn as the main event by creating a corn pesto to use on pasta. Using corn as the base of the pesto makes a sauce that is creamy in texture and very delicious! So run out this weekend, buy some corn and give a try to these recipes . Have a wonderful holiday weekend!
 
From by the bay, wishing you bright and fresh food memories!
Maryann

blog corn zuc salad

Fresh Corn  and Zucchini Salad
Serves 6
8 ears of corn, cooked
1/4 cup mint
1/4 cup chives, chopped
1 1/2 cup zucchini or summer squash, coarsely chopped
2 tablespoons fresh lemon juice
1/2 cup olive oil
1 tablespoon coarse sea salt
1 teaspoon fresh ground black pepper
Directions
Cut corn off off the cob and place in a bowl. Add to a food processor mint, chives, zucchini, lemon juice , salt and pepper and blend. Slowly add the olive oil and continue to blend to a smooth consistency. Pour dressing on top of corn and mix well. Serve at room temperature.
blog corn pasta
Fresh Corn Pesto with Tagliatelle
Serves 4
6 ears of fresh corn
6 slices bacon
1/2 cup pecans, coarsely chopped 
1/2 cup olive oil
1/2 cup grated parmesan cheese
1/4 cup basil leaves
1 tablespoon fine sea salt
1 teaspoon fresh ground black pepper
12 ounces tagliatelle 
Directions
In a frying pan cook bacon until crisp, drain and place to the side. While bacon is cooking cut the corn off the cob. Once the bacon is done cooking, keep 1 tablespoon of the rendered fat from bacon and place frying pan back onto a medium heat and saute the corn for 2-3 minutes until tender. Remove from heat and let cool. Take half of the corn and place into a food processor along with the pecans, remaining olive oil, cheese, basil and salt and pepper and blend until it’s a creamy consistency. Cook pasta as directed, before straining take 1 cup of hot pasta water and place to the side. Place the strained pasta into a bowl, top with the corn mixture, remaining whole corn kernels and 1/2 the pasta water. Mix well. You are looking for a creamy sauce that covers the pasta well, , add more water if needed. Sprinkle the top with crumbled cooked bacon and more parmesan cheese. Serve immediately.

Chilled Zucchini Soup with Mint and Roasted Zucchini and Summer Squash Pizza

Walking into my favorite farm stand on the weekends always reminds me of my childhood when I walked along the side my grandmother to pick vegetables and foods to prepare for the next meal. The walk was always filled with a beautiful array of colors and shapes. With produce at it’s glorious peak right now I have the same experience at the local farm stand. This week, I was confronted with an abundance of zucchini and summer squashes in a riot of colors – from sunshine yellow to pale green. I gathered a wide of variety of  squash filling a basket , added some onions , mint and thyme and made my way back to the kitchen to try a few different recipes. I’m sharing here with you the best fruit of my labor.

From by the bay wishing you the sunniest of food memories!

Maryann

 

blog zuchini soup

 

 

Chilled Zucchini Soup with Mint

Serves 6

4-5 medium zucchini sliced in rounds approximately 2 pounds

2 tablespoons olive oil

1 small white onion, chopped

4 cups chicken broth

1 cup buttermilk

1 cup parmesan cheese

2 tablespoons toasted pine nuts, plus extra for garnish

1 tablespoon lemon juice

½ cup fresh mint chopped

1 ½ teaspoons fine sea salt

½ teaspoon black pepper

additional coarse sea salt to finishing

Directions

In a large pot heat olive oil and sauté the white onion until softened about 5 minutes. Add the zucchini, salt and pepper stirring occasionally until the zucchini is softened, about 5 more minutes. Add the broth to the pot, bring to a boil and then reduce heat and simmer until the zucchini is tender, about 5 more minutes. Remove from heat and let cool. Using a food processor puree the zucchini mixture along with the parmesan cheese, pine nuts, mint and lemon juice. Pour into a bowl adding the buttermilk and blend. Cover and place in the refrigerator to cool for at least 3 hours. Adjust seasoning with coarse sea salt. Serve chilled and garnish with toasted pine nuts and a drizzle of olive oil.


blog zucchini pizza

 

Roasted Zucchini and Summer Squash Pizza

Serves Six

 

1 small zucchini

1/2 small summer squash

1/2 medium vidalia onion

2 tablespoons olive oil

1/4 teaspoon salt

1/8 teaspoon pepper

6 tablespoons ricotta

2 slices prosciutto

2 tablespoons grated parmesan cheese

4 sprigs thyme 

pizza dough for one 14″ pizza ( home made or store bought)

additional coarse sea salt

semolina flour to roll pizza dough

Directions

Preheat over to 400F. On a lined baking sheet add zucchini and squash sliced into 1/4″ rounds. Next add the onions thinly sliced. Drizzle with olive oil and sprinkle with salt an pepper. Place in oven to roast until vegetables begin to brown, approximately 30 minutes. Remove from oven and set aside to cool. When ready to made the pizza preheat oven to 500F. Divide the pizza dough into two portions. Spread some semolina flour on a clean surface to roll dough and also a little on top. Using a rolling pin,  roll each portion into a rectangle approximately 15″ by 5 ” . Bake each pizza in the center of a pizza pan. Divide the toppings on to each rectangle first the roasted squash and onions, then little bits of ricotta cheese, sprinkle with the parmesan cheese, thyme leaves removed from sprigs and finally tear the prosciutto into pieces and add to the top. Bake in the oven until crisp approximately 15 minutes. Sprinkle with coarse sea salt and serve.

Minty Spring Pea and Ramp Salad

Celebrate Spring with this minty fresh salad using early spring vegetables-  peas and ramps. This salad is lightly dressed with a little olive oil and champagne vinegar so that the taste of the fresh vegetables shine through.
From by the bay wishing you minty food memories!
Maryann
blog pea salad
Minty Spring Pea and Ramp Salad
Serves 4
 
Ingredients
1 bunch ramps
2 pounds fresh or frozen baby peas
3 tablespoons olive oil
1 tablespoon champagne vinegar
1 tablespoon fresh mint, chopped
fine sea salt and fresh ground black pepper
Directions
Trim roots from ramps; finely chop white bulbs. Slice green leaves into 1/4-inch strips. Blanche peas by adding into a pot of boiling water for 1 minute, strain and place into a bowl of ice water to stop cooking. Once cooled, strain peas and place into a bowl. Heat 2 tablespoons olive oil in a large pan over medium heat. Add white part of ramps and cook 1 minute. Add ramp greens  and saute until greens are slightly wilted about another minute. Remove from heat and add to peas. Stir in remaining olive oil, vinegar, salt and pepper to taste. Add mint and toss. Serve immediately or at room temperature.