All asterisked items (*) are available at the Farmers Market. Submit your recipes to
info@haddonfieldfarmersmarket.org
COWBOY CAVIAR
from Quick and Simple - kids love it!
Ingredients
- 2 cups fresh cooked pinto or black beans, or 15 1/2 oz can pinto or black beans, drained and rinsed
- 2 ears of fresh Jersey corn, cooked; cut the kernels from the cob*
- 2 medium Jersey tomatoes, seeded and diced*
- 1/2 cup fresh scallions*
- 1 large or 2 small avocado, diced
- 1 cup chopped fresh cilantro*
- 1/2 cup fresh salsa*
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
Directions: Combine all ingredients in a large bowl. Gently toss to combine. Chill for 30-60 minutes to 1 hour. Serve over greens as a salad or with chips!
ASPARAGUS SALAD
from 101 Cookbooks
Ingredients
- 12 spears fresh asparagus*
- 5-6 broccoli or broccolini florets, trimmed and cut into bite-sized pieces*
- 1 1/2 tablespoons fresh lemon juice
- big pinch of salt
- 1 small shallot, chopped*
- 3 tablespoons extra virgin olive oil
- 7 small radishes, washed, trimmed and thinly sliced*
- zest of one lemon
- a bit of shaved parmesan
Directions: Rinse asparagus and snap off woody ends; rinse broccoli/broccolini. Make the dressing by whisking together the lemon juice, salt, shallots and olive oil; set aside. Place a splash of olive oil in a large skillet with a few pinches of salt, over medium-high heat. When the pan is hot, add asparagus and broccoli/broccolini; toss well and cover the skillet with a lid. Cook for one minute, then remove from heat and stir in radishes and lemon zest. Toss with one-third of dressing, add salt if needed. Turn everything out onto a beautiful platter filled with fresh greens - romaine, arugula, lettuce, etc., -- and finish off with shaved Parmesan.
HEARTY TOMATO-EGGPLANT PASTA
This dish featured in Meatless Mondays is based loosely on classic pasta dishes of Naples and Sicily. It uses quickly sauteed diced eggplant rather than fried eggplant slices. And you can easily adapt the recipe to fit whatever’s in season or in your pantry.
Ingredients
- olive oil spray
- 2 cloves garlic, minced or pressed*
- 1 small onion, diced*
- 1 large or 2 small purple eggplants, 1/2-inch diced*
- 1 red pepper, 1/2-inch diced*
- 2 tablespoons tomato paste
- 28-oz can diced plum tomatoes with liquid, or fresh equivalent (about 8 fresh)*
- 1 tablespoon capers, drained (optional)
- 12 Kalamata olives, pitted and sliced (optional)
- 1 zucchini, cut in chunks*
- 12-15 fresh basil leaves*, chopped, or 1 1/2 teaspoons dried
- pinch of black pepper (or red pepper if you like spicier)
- pinch of sea salt
- 1 pound whole wheat penne pasta
- parmesan cheese
Directions: Put a large pot of water on to boil while you dice the vegetables. Toss in the penne when you’re ready to saute the vegetables; this sauce can be thrown together in about the time it takes to cook pasta al dente. Spritz large nonstick skillet with olive oil spray. Add the diced eggplant and saute quickly, stirring so the eggplant browns but doesn’t steam. Add the garlic and onion and saute for a minute, using another spritz of olive oil spray if needed. Next, add the tomatoes, salt and pepper. Stir. If you’re using olives, capers, zucchini or fresh basil, add them last. Give the pot another good stir, cover and leave on low heat while you drain the pasta and place it in a large serving bowl. Pour the hot sauce over pasta and toss quickly to combine. Sprinkle with parmesan and garnish with a few basil leaves. Serve immediately.
FRESH SUMMER FRITTATA
A slice of this fluffy egg pie full of fresh veggies starts your day off right. The egg filling is baked to a golden-brown and embellished with bright green vegetables, making it as visually stunning as it is delicious and healthy.
Ingredients
- 2 tablespoons olive oil
- 1 cup onion, thinly sliced*
- 10 asparagus spears, fresh spinach or other veggies of your choice*
- 3-4 crimini or baby portabella mushrooms, brushed clean and sliced*
- 1/4 teaspoon salt
- pinch of black pepper
- 6 eggs*
- 1/2 cup romano cheese, grated
- 3-4 fresh basil leaves, finely shredded*
Directions: Heat olive oil in a large oven-proof skillet over medium heat. Add onions and cook 4-7 minutes until golden brown. Add asparagus/vegetables and cook 3-4 minutes until vegetables are bright green and slightly tender. Season mixture with salt and pepper. Preheat the broiler. Beat eggs together briefly. Add grated pecorino romano cheese and shredded basil to eggs. Pour egg mixture over asparagus in skillet. Reduce the heat and cook 4-7 minutes until the bottom is set. Place under the broiler for 2-3 minutes until top becomes browned and puffy. Loosen frittata with a spatula and slide it onto a plate. Cut into wedges and serve with crusty bread.
Grilled Peaches and Cream
INGREDIENTS
4 peaches, halved and pitted
2 tablespoons clover honey
1 cup soft cream cheese with honey and nuts
1 tablespoon vegetable oil
DIRECTIONS
Preheat a grill for medium-high heat.
Brush peaches with a light coating of oil. Place pit side down onto the grill. Grill for 5 minutes, or until the surfaces have nice grill marks. Turn the peaches over, and drizzle with a bit of honey. Place a dollop of the cream cheese spread in the place where the pit was. Grill for 2 to 3 more minutes, or until the filling is warm. Serve immediately.
Do you have a favorite recipe using products from the Haddonfield Farmers Market? Submit your recipes to info@haddonfieldfarmersmarket.org
