Catching up on Recipes

Customers at our Saturday afternoon produce market always walk away with a new recipe that features at least one vegetable available that week. Recipes will be posted online—but you have to come to the market to taste the samples!

The past two markets’ recipes, appearing below, featured arugula and pattypan squash.

From June 30, 2012:

Arugula Pesto
-4 cups arugula
-½ cup fresh basil
-4 garlic cloves, crushed
-2 TB pine nuts or other nuts
-½ cup Pecorino Romano cheese, grated
-½ tsp sea salt (or more to taste)
-½ cup extra virgin olive oil

1. Combine all ingredients in a blender or food processor.
2. Blend until smooth.

Serve as a sauce for pasta or pizza, or in soups, sandwiches, omelets etc.

Makes about 2 cups of pesto.

Recipe courtesy of Jennifer Crisp’s Vegetarian Plantation.

From July 14, 2012:

Cheesy Squash Casserole
-1 pound squash, sliced
-2 tbs butter
-1/4 cup chopped green bell pepper
-1/2 cup chopped onion
-1 egg
-1/2 cup mayonnaise
-salt and pepper to taste
-1/2 cup shredded Cheddar cheese
-1/2 cup pecans, chopped (optional)
-1/2 cup bread crumbs
1. Preheat oven to 350 °F.
2. Bring a large pot of water to boil. Add squash, and cook until tender. Drain well.
3. Place squash in a large mixing bowl. Add butter, reserving 1/2 tablespoon, to the squash and mash to desired texture. Combine bell pepper, sugar, onion, egg, mayonnaise, salt and pepper, cheese and nuts with the squash.
4. Transfer the mixture to a 1-quart casserole dish. Top with bread crumbs. Dot with the reserved butter.
5. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.

Serves 6-8.

Recipe adapted from

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