Recipes
Summer squash and corn salad
by Laurie Sybertz
There are no measurements for this salad just use what you feel. This is a very fresh crisp salad.
- Ribbons of summer squash raw made with vegetable peeler
- Then raw corn cut from the cob sprinkled on top( use very small ears)
- Then cut parmesan cheese with vegetable peeler.
- Then drizzle with fresh lemon juice and olive oil.
Polenta With Spicy Eggplant Sauce
serves 4-6
- For Eggplant Sauce:
- 3 Tbls olive oil
- 3 cloves garlic minced
- 1/8 - ¼ tsp red pepper flakes
- 1 28oz can plum tomatoes roughly chopped, I use 2 lbs fresh tomatoes
- 1 Tbls tomato paste (I like the tubes of paste you buy in the Italian isle so you don’t waste)
- 2 tsp red wine vinegar
- fresh black pepper to taste
- 1 Medium eggplant, peeled and cut into ½ inch dice
- 1 green bell pepper diced
- For Polenta:
- 1 ¼ cup cornmeal
- 3 ½ cups water
- ½ tsp salt
- 1 Tbls butter
- ¼ cup grated cheese
- minced fresh parsley
To make sauce, heat oil in a large skillet over medium heat. Add the garlic and the red pepper and cook 30 seconds. Do not let the garlic brown. Stir in tomatoes and their juice. Mix the tomato paste and vinegar, stir it in then stir in salt and pepper, bring to a boil.
Add the eggplant and cover the pan. Cook 10 minutes, stirring occasionally. Add the bell pepper, cover again and cook 10 minutes more, or until the eggplant and green pepper are tender. If the sauce is watery remove cover and boil a few minutes more until thickened. Keep warm while making the polenta.
To make the polenta, combine the cornmeal and water and salt in a medium saucepan. On medium-high heat bring to a boil, whisking often. When the cornmeal mixture begins to boil, whisk constantly until the polenta is the consistency of mashed potatoes and begins to pull away from the pot. Remove from the heat and stir in butter and cheese. Pour onto an oiled platter or cutting board about 10 x18 inches and let sit 20 minutes, or until firm enough to cut into 3 inch squares.
Serve the polenta squares with sauce spooned over and sprinkled with parsley.
I make large batches of the sauce and can it for winter. You can buy polenta all made in a tube in the pasta isle that makes this super easy. Also if you simmer sauce in a skillet and then drop in eggs and let them cook it makes a great breakfast. We like to make this for breakfast when we camp with the sauce I have already canned.
Beet Salad
by Laurie Sybertz
Ingredients:
- 1 bunch of fresh beets
- 2 Tbls rice wine vinegar
- Zest and juice of one orange
- 1/2 red onion cut in half and thinly sliced
- salt and pepper to taste
Steps:
- Peel and grate beets raw either by hand or food processor.
- Add vinegar, zest, juice and onion toss and refrigerate.
- Serve as is, atop crisp lettuce or as a side with grilled fish or chicken. Enjoy!
Fresh Pea Salad
offered by Laurie Sybertz
Ingredients:
- 3 cups fresh green peas (from approx. 3 1/2 lbs of peas in pod) or 2 (10oz) pkgs frozen, thawed
- 4 to 5 slices crisply cooked bacon, crumbled
- 1 cup sour cream
- 1/4 cup chopped green onions or chives
- salt and pepper. to taste
- mint or fresh dill, as desired (I like the freshness of the mint.)
Steps:
- Cook peas till tender, about 4 minutes, add to ice water to stop cooking process.
- Then add all ingredients and chill.
- You may use low fat sour cream and turkey bacon to lighten the recipe.
- Serve with poached Salmon or chicken breasts. Enjoy!
Spinach, Strawberry and Feta Salad
offered by Laurie Sybertz
Ingredients:
- 2 bunches or 2 5oz bags of spinach torn into bite size pieces, If the leaves are small leave whole.
- 3 cups sliced strawberries
- 1/4 lb feta cheese crumbled (Shepherds Gate has the BEST feta, visit her at Thursday market)
- For Dressing:
- 1/2 cup vegetable oil
- 1/4 cup cider vinegar
- 1/2 cup honey or sugar
- 1/4 tsp paprika
- 1 TBL poppy seeds
Steps:
- In a large bowl, toss together spinach and strawberries.
- In a medium bowl, wisk together the oil, vinegar, sugar/honey, paprika and poppy seeds.
- Pour over salad and toss to coat.
- Sprinkle crumbled feta on top.
The salty & sweet taste is great.
Farfalle with Green Garlic, Peas, and Herbed Ricotta
from the Matthew Card collection
Serves 4
Introduction:
Fresh or frozen peas may be used. Calabro-brand ricotta is one of the best nationally distributed ricottas and is worth searching out if a good-quality local ricotta isn’t available. Feel free to mix herbs, but make sure parsley makes up at least half the bulk. For a richer version, add thin-sliced prosciutto to the pasta.
Ingredients:
- 1 1/4 cups whole-milk ricotta cheese (Shepherds Gate has fresh ricotta at the Thursday market)
- 1 oz. fine-grated Parmesan cheese (about ½ cup)
- 1/2 cup fine-chopped mixed fresh herbs (parsley, tarragon, thyme, marjoram)
- ~ Kosher salt
- ~ Ground black pepper
- ~ Lemon juice
- 12oz. farfalle pasta
- 1 cup fresh or frozen peas, or sugarsnap peas, cut into ½-inch pieces
- 2 Tbsp. unsalted butter
- 2 Tbsp. extra-virgin olive oil
- 1 large bunch green garlic, root end and tough top greens trimmed, halved lengthwise, and sliced thinly on the bias
Steps:
- Combine ricotta, Parmesan, and herbs in bowl and mix until smooth. Adjust seasoning with salt and pepper and add lemon juice to taste; set aside.
- Bring large saucepan of water to boil over high heat. Season water liberally with salt and cook pasta according to directions on package. Three minutes before the pasta is to be done, stir in peas; drain.
- While pasta cooks, combine butter and oil in medium skillet over medium heat. Once butter has melted, add garlic and large pinch salt; cook, stirring occasionally, until garlic is wilted and soft, about 5 to 7 minutes. Remove from heat.
- Toss pasta with sautéed garlic and season to taste with salt and pepper. Divide equally among warmed bowls, top with large dollop of ricotta mixture, and serve immediately.
This content is from the Matthew Card, at Culinate, collection.
