Thank you to the Oakland Farmers’ Market for sending in these great recipes. We will be adding their recipes each week so keep an eye out for them.
Grilled Summer Squash over Fresh Pasta – Super Quick, Easy and Healthy
By Tracy DiTolla of In Your Face – Jersey Cuisine
Ingredients:
2 Green or yellow squash
1 lb. fresh pasta
3 cloves garlic, chopped
1 teaspoon lemon zest
¼ cup white wine
Olive oil
Salt and pepper to taste
Directions:
Preheat your outdoor or stovetop grill.
Cut squash long ways into ¼ inch slices. Drizzle with olive oil, salt and pepper and place directly on the grill for about 3 or 4 minutes on each side.
Meanwhile, prepare pasta as directed; make sure you salt the pasta water.
Sauté the garlic in a pan with olive oil for a few minutes while the pasta cooks. Then add in the wine and cook on low heat for a few more minutes.
When pasta is done, drain it and toss it in the pan with the olive oil, wine and garlic and season with salt and pepper. Zest the lemon over the pasta, add the grilled squash in and serve. Delicious!
The fresh pasta is available at Maria’s Biscotti table and some of All in the Icing’s fresh baked bread would be great with this meal and with their delicious cupcakes for dessert you have a wonderful and simple weekend dinner and have supported local businesses and farms too! Enjoy!
Gazpacho
OFM recipe from Tess Tripodi, executive chef at Ocean Grill in Manhattan.
Ingredients
6 tomatoes roughly chopped
1/2 cucumber peeled and seeded
1 red pepper roughly chopped
8 fresh basil leaves
1 tbsp chopped fresh cilantro
1 peeled garlic clove
1/2 small red onion chopped
1/2 cup olive oil
1 jalepeno or Serrano pepper
Champagne vinegar
Salt and pepper to taste
Directions
Combine all fresh ingredients.
Marinate 1 hour in olive oil.
Blend using a blender or stick blender (or pass through a food grinder for a chunkier gazpacho)
Basil plants can be purchased at the Riverside Nursery stand and we will have plenty of fresh produce to whip up this delicious summer soup. An easy, healthy and low-cal meal – great for lunch or as a side with dinner. If you’re not a cilantro lover you can leave it out and still have a great tasting dish!
Raspberry Lemonade Pie
Recipe from Aileen, owner of the food blog, 400 Calories or Less
This tastes like a lemonade stand in a slice of pie ! It is so refreshing and delicious. Beat the heat and make a great raspberry lemonade pie.
16 servings (2 pies)
198 calories per serving
1 ½ c boiling water
.3 oz. package lemon Jello (sugar free)
4 oz. cream cheese, softened
6 oz. frozen lemonade concentrate, thawed
8 oz. cool whip, thawed
1 c raspberries
2 low fat graham crusts
Add boiling water to jello and stir 2 minutes to dissolve completely. Cool a bit and then add in the lemonade. Beat cream cheese until creamy and then gradually add jello mix. Stir in cool whip and berries and pour into crusts then refrigerate at least 4 hours. It will be very thin at this stage – after it is refrigerated it will thicken up a lot. You can also freeze this and simply thaw ½ hour or so before serving. Garnish with a few leftover raspberries.