Wednesday, June 2, 2010

A Farmers' Market Feast

I am absolutely thrilled that the weather is heating up and we are heading in to summer. The long days, weekends on the lake, and lots of grilling are just some of the many benefits of the summer months. Another huge plus is the abundance of produce available at the farmers' market. This past week the stands were overflowing with summer squash: zucchini, yellow squash, and pattypan squash in a variety of colors. I started my shopping trip with a big bag of these delicious squash and moved on to buy some hot Italian bison sausage and some beautiful shiitake mushrooms. Because we were heading to the lake on Sunday and staying over till late Monday, I wanted to cook all of my great finds that night. I knew the meatiness of the mushrooms would pair great with the spicy sweetness of the bison sausages, so I made a simple meat sauce to serve over pasta. The mushrooms were definitely the star of the dish so if you can find some fresh shiitakes, definitely go for it. If not, portobello mushrooms would also work really well. In addition, if you are not a huge fan of spicy food, zesty or sweet Italian sausage would be a great substitute. For the squash, I wanted to simply bring out their natural flavors and enjoy the unmatched taste of vegetables that are extremely fresh. The meal was delicious served together but either dish could be made separately, depending on what you have available. And if you get the chance, visit your local farmers' market to take advantage of the great variety and quality of produce available this time of year.

Sausage and Mushroom Pasta
  • 1 tablespoon olive oil, divided
  • 6-8 oz shiitake mushrooms
  • 1/4 cup onion, small dice
  • 1 clove garlic, minced
  • 1 pound hot Italian bison sausage (pork, beef or turkey will also work)
  • 1/2 cup dry white wine
  • 1 15 oz can stewed tomatoes, roughly chopped
  • Salt and pepper
  • 1/2 pound pasta, cooked al dente
  • 1/4 cup Parmesan cheese, grated
Heat 1/2 tablespoon in a large pan.
Slice mushrooms about 1/4 inch thick and saute till browned.
Remove mushrooms and set aside.
If the pan is dry, add the other 1/2 tbsp of olive oil.
Saute onions for a couple of minutes to soften.
Add garlic and cook another minute.
Remove sausages from casings and add to pan.
Break the sausages up and brown, stirring often.
When the sausages are almost completely browned, deglaze the pan with the white wine.
Stir in the stewed tomatoes, season with salt and pepper, and let simmer for 8-10 minutes to let the flavors combine.
Return the mushrooms to the pan for the last couple of minutes to reheat.
Spoon the sauce over the cooked pasta and sprinkle with Parmesan cheese.

For a printable recipe click here

Sauteed Summer Squash
  • 1 tbsp olive oil
  • 4-5 cloves of garlic
  • 1 pound (or more) summer squash, any variety
  • Salt and pepper
Heat the olive oil in a large saute pan.
Smash and peel the garlic, leaving it whole.
Add the garlic to the hot oil and cook till fragrant, 3-4 minutes.
Slice the squash into 1/2 - 3/4 inch pieces.
Add to the pan and saute until tender, 10-12 minutes.
Season with salt and pepper.

For a printable recipe click here

No comments:

Post a Comment