Start with a bit of sautéing, add water or stock, and you have a beautiful soup feature fresh veggies with as much or little spicy heat as you desire. Click the link to see the recipe and then make your shopping list for your next market visit!
This week Suman created a perfect make right before the meal or make ahead potato salad that had green and yellow beans for color, texture and added nutritional value that can be served warm or at room temperature. The onion and dill vinaigrette pulls the flavors all together.
Click the photo or HERE for the recipe.
Fall is coming and that means soup is what is for lunch or dinner! You can use whatever veggies you find at the market, but we do highly recommend Deano’s pasta for the base. Just click the photo or link for the recipe!
I am posting this BEFORE the cooking demo, for a change. I will update with any adaptions made during the demo at the Market Kitchen Tent.
Sautéed Swiss Chard
- 1 1⁄2 tablespoons butter
- 1 1⁄2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 pinch dry crushed red pepper
- 2 bunches swiss chard, stems trimmed,
- leaves cut into 1/2-inch-wide pieces
- 1⁄2 lemon, juice of
Melt butter and oil in heavy large pan over medium-low heat. Add garlic and crushed red pepper.
Sauté until fragrant, about 1 minute.
Add swiss chard; stir to coat.
Cover and cook until tender (stirring occasionally) about 8 minutes.
Squeeze juice from 1/2 lemon onto chard.
Season to taste with salt.