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Archive for August, 2011

by Sarah Steimer

How did I come up with this? The ingredients were fresh and in the fridge.

  • pizza dough here (I only used half)
  • 1 small squash – zucchini, patty pan, etc.
  • 1 small head of broccoli – just the florets
  • 2 roma tomatoes, sliced thin
  • 1/4 cup onion, chopped
  • 1 cup fresh spinach
  • 1 cob of corn, cooked and kernels removed (about 3/4 cup canned or frozen)
  • 1/2 cup Gouda, shredded
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon  chives, chopped
  • salt and pepper, to taste

Follow these directions for the dough.

Stole the idea of a vinaigrette from Caitlin!

Steam the broccoli until tender.

While the dough begins to brown in the oven, whisk together the olive oil, mustard, vinegar, chives, salt and pepper. Toss the vegetables – except for the spinach and tomatoes – in the vinaigrette.

When the crust is ready, distribute the spinach then sprinkle with most of the cheese. Evenly distribute the mixed vegetables, followed by the tomatoes. Top with the rest of the cheese and put back in the oven for another 10 minutes, or until the vegetables and crust are browned.

Serves about four.

Recipe: Sarah Steimer

Photos: Sarah Steimer

*Throughout August, “That’s Amore” will feature our favorite pizza recipes using farmer’s market ingredients — all of which can be found here.

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by Sarah Steimer

I love BLTs more than anything in the summer. This was such a cool switch-up, though.

  • 1 tablespoon olive oil
  • 8 ounces bacon, cut into 1/2-inch pieces
  • 1 1/2 pounds cherry tomatoes
  • 2 cloves garlic, minced
  • 1 pound dried bucatini or spaghetti
  • 8 ounces arugula, coarsely chopped or torn
  • 1/2 cup freshly shredded parmesan or asiago cheese for serving

Heat oven to 275 degrees. Cut tomatoes in half and toss with garlic, olive oil, salt and pepper. Arrange tomatoes in a single later in a glass baking sheet and roast for about 1 to 2 hours, or until the tomatoes have collapsed and shriveled a little but are still moist.

The prettiest and most incredible heirloom cherry tomatoes I've been getting at the farmer's market.

Once the tomatoes are ready, cook pasta al dente – according to package directions.

Heat the olive oil in a pan and add bacon. Saute until crisp. Add the tomatoes long enough to warm through. Add pasta to the tomato mixture and add a splash or two of water. Add the arugula by handfuls, tossing until the leaves just wilted. Transfer to a bowl and sprinkle with the cheese.

Makes four to six servings.

Recipe adapted from: NPR

Photos: Sarah Steimer

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by Caitlin Saniga

This recipe produces the best pesto yet! I could eat mountains of these potatoes with the pesto!

  • 1 3/4 lb. fingerling potatoes, halved lengthwise
  • 1 tablespoon plus 1/2 cup extra-virgin olive oil
  • salt and pepper
  • 1/2 cup (packed) chopped fresh chives
  • 1/2 cup (packed) chopped fresh flat-leaf parsley
  • 2 tablespoons slivered almonds, chopped walnuts, or pine nuts
  • 2 garlic cloves
  • 2 teaspoon fresh lemon juice

How can fingerling potatoes be so purple?

Preheat oven to 425 degrees. In a medium bowl, toss potatoes with 1 tablespoon oil to coat; season generously with salt and pepper. Spread potato halves in a single layer on a rimmed baking sheet. Roast potatoes, turning occasionally, until tender and golden brown, 25-30 minutes.

Fall in Roanoke means chives sprout across the front lawn. I have no idea how they got there, but most people's lawns look like mine, too. It's so odd!

Meanwhile, combine chives, parsley, nuts, and garlic in a food processor. Pulse until finely chopped. With machine running, gradually add remaining oil through feed tube and process until incorporated. Transfer chive pesto to a small bowl. Stir in lemon juice, then 2 tablespoons water. Season pesto with salt and pepper.

Transfer potatoes to a platter. Drizzle with half of pesto; sprinkle with additional chopped chives. Serve with remaining pesto.

Makes 6 servings.

Recipe adapted from: Bon Appetit

Photos: Caitlin Saniga

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by Caitlin Saniga

I cut 1 1/2 teaspoons of sugar from this recipe because I wanted a more savory salad. If you'd like to make this salad on the sweeter side, go ahead and use the sugar.

  • 2 large sweet potatoes, peeled and cut into 1-inch dice
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lime juice
  • 1 tablespoon ketchup
  • 1 large garlic clove, minced
  • 1 tablespoon Dijon mustard
  • 3 dashes hot red-pepper sauce
  • 2 dashes Worcestershire sauce
  • salt and pepper
  • 1 red bell pepper, cut into 1/4-inch dice
  • 1 green bell pepper, cut into 1/4-inch dice
  • 1 small red onion, cut into 1/4-inch dice
  • 1 teaspoon cumin
  • 1/4 cup chopped cilantro
  • 2 cups loosely packed mixed greens, roughly chopped

Cover and bring a medium pot of water to a boil. Add the sweet potatoes, and cook until they can be easily pierced with a fork but still offer some resistance, 8 to 10 minutes. Drain, and rise with cold water. Chill in the fridge, about 1 1/2 hours.

In a medium bowl, whisk together the olive oil, lime juice, ketchup, sugar, garlic, mustard, red-pepper sauce, Worcestershire sauce, and season with salt and pepper; set aside.

In a large bowl, combine the sweet potatoes, red and green peppers, onion, cumin, cilantro, greens and the dressing. Season with salt and pepper, and serve at room temperature or chilled.

Makes 6 servings.

Recipe adapted from: The Martha Stewart Living Cookbook: The Original Classics

Photo: Caitlin Saniga

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by Sarah Steimer

Maybe not the fanciest salad, but I bought cranberry beans and had to try something.

For the dressing

  • 2 tablespoon honey
  • 1 tablespoon dijon mustard
  • 1 tablespoon red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt

    It's sort of a shame you have to cook the cranberry beans, because they lose their very cool red speckles and turn sort of... mauve-y.

  • 1/4 teaspoon pepper

For the salad

  •  cups cooked and cooled cranberry beans – either soak them overnight and cook them according to package directions, or cook fresh cranberry beans… of course you could also substitute other beans
  • 2 cups fresh green beans, stemmed
  • 1 quart cherry tomatoes, halved
  • 1 cup diced Gouda, or another soft cheese
  • 1 small red onion, diced

Toss the salad ingredients together. Whisk dressing and mix with the salad.

Recipe adapted from: Marcus Samuelsson

Photos: Sarah Steimer

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by Caitlin Saniga

A word of advice: Don’t serve this to your meat-and-potatoes-loving boyfriend for dinner. He’s going to think it’s dessert. But that’s exactly why I love this pizza. It’s a little bit sweet, and it’s all mine!

  • pizza dough
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • 1 teaspoon red wine vinegar
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 20-30 basil leaves
  • 2 nectarines, pitted and sliced into 1/2-inch crescents
  • 2 small roma tomatoes, sliced into 1/2-inch crescents
  • 2 ounces (or more!) fresh mozzarella cheese, cut into cubes

Place the pizza dough in a well-oiled mixing bowl, and cover with a towel. Place the bowl in a warm (or room-temperature) spot, and let sit for an hour.

While the dough is rising, whisk together the oil, honey, vinegar, garlic salt and pepper.

I served this with red coleslaw with grapes.

Preheat the oven to 450 degrees.

When the dough is ready, roll it out on a floured surface. Transfer the dough to a greased (or floured) baking sheet.

Brush the vinaigrette over the dough. Cover the top of the dough with basil leaves. Next, arrange the slices of nectarine and tomatoes over the basil. Place the chunks of mozzarella over the fruit, and sprinkle green onions on top.

Bake for 15-18 minutes, until the crust is golden brown and the cheese is melted and golden.

Makes a pizza big enough for 6 medium slices.

Recipe: Caitlin Saniga (recipe for red coleslaw with grapes)

Photos: Caitlin Saniga

*Throughout August, “That’s Amore” will feature our favorite pizza recipes using farmer’s market ingredients — all of which can be found here.

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by Caitlin Saniga

This slaw looks like it popped fresh out of the time machine from 1995. Teal. Purple. Zigzags. I assure you this salad is better than 1995 color schemes, though.

  • 2 tablespoons apple cider vinegar
  • 1 tablespoon dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup extra-virgin olive oil
  • 1 small or 1/2 large head red cabbage, finely shredded
  • 1/3 cup chopped fresh parsley
  • 6 scallions, chopped
  • 2 cups seedless red grapes, chopped

Whisk the vinegar, mustard, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Gradually whisk in the olive oil until well blended.

Add the cabbage, parsley, scallions and grapes to the bowl and toss to coat with the dressing. Cover and refrigerate 1 to 4 hours before serving.

Makes 6 servings.

Recipe adapted from: Food Network Magazine

Photo: Caitlin Saniga

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