Ok, so it’s been a while for the Monday Menu. So to even it out, I’ve included two recipes below made with things I found at the Prospect Park Farmer’s Market on Saturday. I’ve been meaning to get there for a while and on Saturday we hopped on our bikes and went over to check it out. I got everything pictured above and two apples we ate on the spot. There was an unbelievable range at the market and everything looked delicious. Radishes were a bit of an impulse purchase so we’ll see if I figure out anything good to make with them but I put the rest to good use this weekend with two recipes: Corn & Tomato Salsa and Summer Squash Pasta Salad.
Corn & Tomato Salad/Salsa
I got this recipe from Martha Stewart (it’s a good thing) and I ended up eating it as a salsa instead of a salad but you could do either. I also ran out of gas for the grill so i boiled the corn instead of grilling but it turned out great. Also, Martha says this serves 4 but it could have served 1 it was so good.
1 tablespoon olive oil, plus more for grates
3 ears corn, husks and silk removed
6 cherry tomatoes (sliced into 1/4 inch pieces)
1 orange bell pepper (ribs and seeds removed), cut into 1/4-inch pieces
2 scallions, thinly sliced
1 to 2 tablespoons red-wine vinegar
Coarse salt and ground pepper
Boil or grill corn until cooked, remove from heat and let it cool down. When cool enough to handle, cut off tip of one ear of corn, and stand in a wide bowl (to catch the kernels). With a sharp knife, carefully slice downward. To bowl, add tomato, bell pepper, scallions, vinegar, and oil. Season with salt and pepper; toss to combine. Serve with chips or a spoon.
Summer Squash Pasta Salad
I got this recipe from $5 Dinners but that is misleading. It is an inexpensive dish but this website assumes you have squash, zucchini and cherry tomatoes just at the ready in the garden. I left the chicken out of the original recipe and added more vegetables than called for and the result was a delicious and very healthy dinner.
1/2 lb pasta (I used whole wheat fusilli)
4 Tbsp olive oil
4 cloves garlic
2 Tbsp red wine vinegar
1 yellow summer squash
1 small zucchini
3 stems of cherry tomatoes
Handful of fresh basil leaves
1-2 Tbsp of parmesan cheese for serving
In medium saucepan, cook pasta noodles according to package instructions. Pasta salad can be served hot or cold. If going to refrigerate put 1 Tbsp of oil on pasta to keep it from sticking. Meanwhile, saute garlic in olive oil and red wine vinegar until garlic begins to golden (about 1-2 minutes). Add a few dashes of salt and pepper too. Dice the yellow summer squash and the zucchini and saute for 2-3 minutes. Chop and add fresh basil and parsley to the skillet. Saute with squash for 2-3 minutes. Slice each cherry tomato in half. Toss into the skillet and saute for about 1 minute or until the tomatoes begin to get soft. Remove from heat and add pasta and mix together. If eating hot, serve with parmesan cheese. If you prefer it cold chill for at least 2 hours in the fridge.