Full Swing Farmer's Market

Yesterday proved to be a rainy day for a visit to the farmer’s market, but as it turns out, it was the best day for my pantry yet this year. My favorite farm stand, E.R. and Son from Monroe Township, had everything from watermelon to heirloom tomatoes to golden zucchini (all organic). What stood out to me was the generous bunches of fresh picked arugula. You could smell the peppery green from a few steps away, and I couldn’t leave without some. Figuring I would cook with it that night so as to enjoy it at its freshest, I decided to make a pasta dish with it. I scouted out some grape tomatoes from the Casola Farms stand to add to the dish as well. After picking up some peaches, potatoes, bell peppers, and onions for use later in the week, I was on my way.

FETTUCCINE WITH ARUGULA, CANNELLINI BEANS, AND BLISTERED TOMATOES
-1 pound fettuccine
-olive oil
-8 cloves garlic, minced
-2 tsp dried basil
-1-2 tsp crushed red pepper flake, to taste
-1 large bunch arugula, washed and chopped
-1 pint grape tomatoes, halved
-1 16 oz can cannellini beans, rinsed
-salt and pepper
-freshly grated Parmesan cheese

-Preheat the oven to 450 degrees.
-Cook the fettuccine as per instructions. Before draining, reserve about 1/2 cup of the pasta water for later. Once drained, put the pasta in a large serving bowl and toss with a couple tablespoons of olive oil to prevent any sticking.
-Arrange the halved grape tomatoes cut side down on an olive oiled baking sheet. Use a silicone brush to coat the tops of the tomatoes with olive oil from the tray, then season generously with salt and pepper. Sprinkle 1 tsp of the dried basil over the top, and then roast in the oven for 8-10 minutes, until blistered. Let cool.
-While the tomatoes and pasta cook, coat a nonstick pan with olive oil and add the garlic, crushed red pepper, and remaining tsp of dried basil. Bring up to medium heat slowly. Cook the garlic until fragrant, 5-7 minutes, stirring constantly.
-Add the reserved pasta water to the pan, stir, and then add the arugula and beans. Season well with salt and pepper. Stir constantly, letting the steam from the pasta water wilt the greens. Once the greens are just about wilted, the beans are warmed, and the pasta water has reduced a bit, add the blistered tomatoes. Give the pan one final toss to combine everything, and then pour the mixture over the pasta. Toss together with tongs and top with grated Parmesan (be sure to keep the cheese and a micro-plane at the table, too). Serve family style and enjoy!

Tomato Soup

There's nothing better than something simple, warm, and comforting for dinner after a long day of work. So tonight, I made a big batch of tomato soup, more than enough to feed 6 people (good thing my parents had dinner with us tonight, and I need lunch for the next couple days). This is a recipe I mocked up after checking out a whole bunch of recipes, none of which I entirely liked. This recipe, despite my trepidation, came out wonderfully. It's certainly a keeper, and I'm sure it will be made again in the not too distant future.

TOMATO SOUP
-2 28 oz. cans crushed tomatoes (I used the Jersey Fresh brand that I have been finding in Whole Foods)
-1 32 oz. box veggie stock, low sodium
-1/2 cup water
-olive oil
-1 large onion, diced
-2 carrots, diced
-2 celery stalks, diced
-8 garlic cloves, minced
-bouquet garni of 15 peppercorns, 3 springs thyme, and 2 bay leaves
-salt and pepper
-3/4 cup half and half
-1 tbsp balsamic vinegar

-Saute the diced onion, carrot, and celery for about 5 minutes over medium heat in a large pot coated with olive oil.
-Add the garlic and saute for another 5 minutes.
-Add the tomatoes, veggie stock, water, and bouquet garni.
*TIP: Instead of doing a traditional bouquet garni tied up with string, I use a tea filter instead. It is much easier to prep, and you don't have to worry about it falling apart when you stir.
-Bring the soup to a boil, and then simmer for about 20 minutes.
-Remove the soup from the heat, and using an immersion blender (thanks mom!) blend the soup to desired consistency. I made my batch quite smooth.
-Add the half and half and balsamic vinegar, and stir to combine. Serve.

This soup was thick and hearty, and the flavor was great. I can't stress how important it is to use good tomatoes for this. In a tomato soup, you can't skimp! I am usually a San Marzano only cook, but these Jersey Fresh tomatoes have been fantastic, and are a lot cheaper (probably since they are so local, another plus). The prep is easy, the cooking time relatively fast, and the result is tasty and healthy. Don't let the half and half fool you; it is a small amount over 6-8 servings, and it really adds a touch of needed creaminess to the soup. In conclusion, I beg you. Do NOT buy prepared tomato soup when it is this easy to make your own! After making just one batch, I'm sure you will be convinced.

Farmer's Market Finds and Frozen Fish

After an almost catastrophic milkcrate fall on my way home from the farmer's market on Sunday, my vegetables in the crate came out unscathed.  Lesson learned; when biking with a milkcrate, check to make sure it is secure every time!  Anyway, everything was okay, thank goodness, since I had tiny little cherry tomatoes in there.  I wanted to use them since they were very ripe, and I had a bag of frozen tilapia filets that I got for a great sale price at Wegmans.  I figured I could come up with a tasty way to combine them, and after poking around I came up with what ended up being quite a tasty, heathy dinner.

ROASTED CHERRY TOMATOS AND TILAPIA

-defrosted tilapia fillets, one per person

-1 pint ripe cherry tomatoes, give or take depending on number of fillets, cut in half

-6-8 garlic cloves, peeled, again, adjusted according to number

-olive oil

-salt and pepper

-2 tbsp fresh herbs, chopped (I used basil and parsley)

-Preheat the over to 400 degrees.

-Coat the bottom of a baking dish with olive oil, and add the tomatoes and garlic.  Roast for 12 minutes.

-In the meantime, season both sides of the fish with salt and pepper.

-After the initial roasting is done, remove the baking dish and nestle the fish into the tomatoes.  Sprinkle the herbs over everything and return the dish to the oven.  Roast for another 7 minutes, until the fish is flakey.  Serve!

I served this with a side of Near East brand rice, Sundried Tomato and Basil flavor.  This dinner was made on a night when I really didn't feel like cooking, but it was so easy it still turned out well.  I mean, you barely do anything to prep this.  The big flavor of the tomatoes steals the show without any extra effort on your part, and the fish gives the dish substance.  Use this recipe now and take advantage of the end of Jersey tomato season!

Bistro Ole and Pasta

First of all, I want to plug Bistro Ole in Asbury Park, NJ.  Mark and I went here on Tuesday for our 1st wedding anniversary.  The food was great, the ambiance very nice, and the service excellent.  If you are in the mood for Spanish and Portuguese food (especially seafood!), you should give this place a try.  Check out their website for menus here.

Today when I was thinking about dinner I realized that it had been awhile since I made a straight up pasta with marinara sauce.  So that's exactly what I did.  I had a can of artichoke hearts, so I added these to the sauce.  It added a meaty texture to the sauce, and of course, great artichoke flavor.  Definitely one of my favorite veggies, and super convenient in a can.  i would have loved to make this sauce with fresh plum tomatoes, but unfortunately, my plants all have a bad case of anthracnose, a fungus.  Maybe next year.  Thank goodness canned tomatoes can be had for a reasonable price and be of excellent quality.

SPAGHETTI WITH MARINARA AND ARTICHOKE HEARTS

-1 box spaghetti, cooked

-1 32 oz. can crushed tomatoes (San Marzano are the only kind I use, and you will too once you try them)

-olive oil

-half an onion, diced

-6 garlic cloves, minced

-1/2 tsp red pepper flakes

-1 tbsp tomato paste

-2-3 tbsp chopped fresh herbs (I used my usual mix of basil, parsley, and oregano)

-1 can artichoke hearts, quartered

-salt and pepper

-Coat a pot (I used a Dutch oven) with olive oil and turn heat on medium.

-Add onion, cook 5 minutes.  

-Add garlic and red pepper flake, cook 2 minutes.

-Add tomato paste, and stir to combine with the garlic and onion.

-Add crushed tomatoes, and stir to combine all ingredients.  Add a bit of water if it's too thick.

-Cook sauce for 10-15 minutes.

-Add herbs and artichokes, and season with salt and pepper.  Cook another 5-7 minutes.

-Combine cooked pasta with the sauce, and serve.

I added thick slices of Italian bread with this, to make sure none of the sauce went to waste.  This is a real comfort dish that is pretty quick and easy.  The sauce is a great base for anything, really.  This would be good with white beans, arugula, or roasted red peppers.  A shave of pecorino romano is a good idea too, alas, I forgot I had it in the fridge until after dinner.  That's what leftovers are for!

Summer Tomatoes

Between my own garden and the farmer's market, Sunday was a great day for vegetables. The farmer's market yielded cherry tomatoes, onions, chard, green beans, sweet bell peppers, and watermelon. My garden gave me these guys: 

Between my two veggie sources, I had a bunch of bell peppers and tomatoes.  So tonight I figured I would try my best to use both of them.  The result?  Peppers stuffed with cherry tomatoes and couscous with tomato dressing and chard.  You can see the original recipe I based the stuffed peppers on here.  I followed it for the most part, but I did use some additional herbs since I had not only basil, but parsley and oregano in my garden.  I also upped the cooking time to 25 minutes to ensure that the peppers were tender.  Finally, I added some of the dressing I made for the couscous over the top of the cooked dish.  Speaking of couscous...

COUSCOUS WITH TOMATO VINAIGRETTE AND CHARD

-1 cup couscous (I used whole wheat)

-1 1/4 cups water

-3-4 stalks chard, chopped

-a few basil leaves

-2 garlic cloves

-1 tomato, chopped (I used a Ramapo)

-mustard

-red wine vinegar

-extra virgin olive oil

-First, saute the chard in a bit of olive oil until tender.  Set aside.

-Bring the water to a gentle boil.  Add the couscous and stir to combine, then turn the heat off and cover the pot.  Let sit for 5 minutes.

-In the meantime, prep your viniagrette.  Add the garlic cloves, basil, red wine vinegar, mustard, and tomato to a blender.  Blend until smooth.  While the blender is running, stream in the olive oil.  *A quick note: I am terrible with measurements.  Just add this stuff by eye; you're going to want about 1 1/4 cups of this total.

-Take the lid off the couscous and fluff it up with a spoon.  Mix together the couscous, the cooked chard, and 1 cup of the vinagrette (remember to use the extra 1/4 cup of the vinagrette over the top of the roasted peppers when you take them out of the oven).  Serve!

This meal was really tasty, healthy, and gave me lunch to bring to work tomorrow.  The dressing for the couscous has such awesome flavor, thanks to a whole, freshly picked, raw tomato blended in.  The peppers were a little bit decadent with the mozzarella melted in.  This dish would be great for a party too.  It would be really easy to get more peppers and filling, and simply put them in a bigger baking dish so as to not increase the cooking time.  And most importantly, it is high tomato season!  There is nothing better than a freshly picked Jersey tomato.  If there's a time to use them, it is now.