This is from one of my 2016 cooking demos remains a favorite way of mine to get a good dose of beets and carrots or a go-to when I am cooking for someone who does not eat tomatoes. Or if I don’t have good tomatoes – think mid-winter for that situation! Based on a recipe by macrobiotic chef and author Kristina Turner, you will find a link to her cookbook, and to the page with her original recipe, as well as the version I put together in an hour at the market kitchen tent in October 2016 by Clicking HERE.
Cooking Demo Recipe by Wendy Dennis, also author of Culinaryq.com
We have new Flats Mentor Farm farmers, but lots of the same wonderful Asian produce! Since we can’t have live cooking demos, I thought that, while taking a break from doing home videos in their stead, I’d highlight recipes from past years that use produce available this year.
Click HEREto see what I came up with for a live demo at the market way back in September 2016!
By the way, I didn’t share this in the original post, but this recipe got the stamp of approval of James and Fong’s Mom, who often helped them at the market. 🙂
To prepare spigarello, first pull the leaves from the stems, much as you would strip the needles off a stem of rosemary. Then cook the leaves as you would other leafy greens such as chard, kale or … broccoli rabe.
Blanched and sauteed with olive oil and garlic in the Italian style, spigarello’s leaves, which are slightly firmer than mustard greens yet more delicate than kale, get nice and crisp around the edges.
The ingredients. Simply delicious!
2 bunches of spigarello
¼ cup extra virgin olive oil
¾ teaspoon kosher salt
3 garlic cloves, minced (about 2 tablespoons)
Pinch red pepper flakes
1 teaspoon good balsamic or apple cider vinegar
Wash the spigarello thoroughly. Pull the leaves off the stems, grabbing the leaves from the top of the stem and pulling toward the bottom to remove (in the same way you’d strip rosemary needles). Discard the stems. Bring a large pot of salted water to a boil. Add the spigarello, return to a boil and blanch for 3 to 5 minutes, until the greens wilt slightly and bend easily in the pan. Drain in a colander.
Stir in the garlic and red pepper flakes, turn off the heat and let stand for about 1 minute, stirring often. (If the pan is too thin to hold much heat, cook over low heat for 1 minute after adding the garlic and pepper flakes.) Sprinkle with vinegar and toss lightly. Serve warm.
This is so easy that I did not bother making a video.* Just slice and chop a kousa or other summer type of squash into chunks, add chunks of onion, sprinkle with salt and black pepper (I used freshly ground pepper and Diamond brand kosher salt) drizzle with olive oil, and pop into a 400 degree preheated oven. I used my toaster oven in convection mode.
Fifteen minutes later it was hot and very flavorful, so there is your practically insta veggie to go with your meal. However, I decided to let it roast for 30 minutes. If you are not in a hurry, I recommend taking the extra time and get some carmelization going.
This dish is keeper in my household, that’s for sure! It’s good the next day, also.
After only 15 minutes of roasting
You can use summer squash or zucchini, but I happen to be a fan of kousa and opt for it while it is available for dishes in which just a bit less water and more firmness will fit the bill.
For an even deeper flavor, slice thinner and roast at a lower temperature for a longer time. And you can add whatever seasonings you like or just keep it simple, depending on what you are serving it with.
Roasted zucchini at 400 for 30 minutes
* For video cooking demos of other recipes, click HERE, Playlists, and select the Wakefield Farmers Market Playlist.
This is so good that my husband raved about it and even had the leftovers for lunch the next day, and he is not big on vegetable-based leftovers. Inspired by all the produce from our farmers, especially the plethora of summer squashes available from now through the early fall, I decided to create a quick, fun, and tasty recipe to help us all use it up! This can be prepared as a vegan dish, although my husband grilled some sausage that I sliced and stirred in at the end. I also opted to add a healthy sprinkle of grated Parmesan cheese. But in all honesty, it was fabulous with just the veggies so totally qualifies as a delicious vegan dish, as well.
Disclaimer: I forgot to add the vinegar that I was going to use to substitute for the lemon juice often used in similar recipes. Call it optional. This dish will taste great with or without.
Here is what I used. But take note: you can use any greens, any squash, heck, any veggie or veggies that saute well, and, if you don’t like basil, try another fresh herb or dried herb that you fancy. Just use a lot so you get the full affect from whatever herb you choose. Also,the amounts listed are just what I used – feel free to vary.
4-6 ounces whole wheat rigatoni* or pasta of choice
1-2 tablespoons olive oil and more as needed
1/8 cup minced garlic scape or 1-2 cloves garlic, minced
1 cup or so chopped onion
2-3 oz trimmed oyster mushrooms or your choice
1/2 pound thin-sliced and quartered summer squash
1/3 teaspoon salt
1/3 cup water (if needed)
3 ounces chopped greens (I used tatsoi and spinach)
1 medium tomato, chopped, about a cup
30 largish to large leaves of fresh basil
salt and pepper to taste
a modest drizzle of lemon juice or vinegar (optional)
1/3 pound sausage, cooked/grilled and sliced thin (optional)
freshly grated Parmesan cheese to garnish (optional)
Get sausages going on the grill or stove or in oven, if using.
Heat and salt water for pasta and have pasta ready to go in the pot.
Add mushrooms and cook down until some moisture releases.
Add summer squash slices and cook over medium low for 3-5 minutes, then add salt to season and draw out moisture, cook for a few more minutes, and, if need to get more soft, add water to further “steam” the squash if you want it more soft, then cook until water is gone.
Cook pasta as directed or to desired texture.
Add another tablespoon or two of olive oil if needed before adding greens, cook them down, then add tomatoes and basil.
Cook for a few minutes to meld the flavors, then season to taste with salt and pepper, going light on the salt if you will be adding sausage, then if desired, drizzle lemon juice or vinegar to add brightness. NOTE: I forgot to do this and never noticed, but I can imagine it would be a nice addition.
Serve as is over the pasta as a vegetable dish, or add slices of cooked sausage, cook a bit to meld flavors and finish seasoning to taste with salt and pepper.
Serve over pasta and garnish with freshly grated Parmesan cheese.
*NOTE: If using whole wheat rigatoni from Deano’s Pasta as I did, I recommend cooking it a few minutes longer than the recommended time since it won’t be finished off in a sauce. I do also recommend Deano’s whole wheat rigatoni. It is delicious!
