This week at the market you can find:
Romaine Hearts, Celery, Mizuna, Heirloom Lettuce, Mesclun Mix, Tsoi Sim, Baby Spinach,Kohlrabi, Hot Peppers, Cucumbers, Squash, Zucchini, Corn & More!
PASTA WITH ZUCCHINI PUREE, MINT & EGGS
A great way to use all that squash and zucchini, and yet very quick and easy. Dinner is
on the table in minutes.
Serves 6
1/4 cup extra virgin olive oil
6 garlic cloves, thinly sliced
6-7 medium zucchini (you can use yellow squash too)
1 tbsp chopped fresh mint
2 medium tomatoes, seeded and diced
2 cubes or 2tsp chicken bouillon base
freshly ground pepper and kosher salt
6 tablespoons grated Parmigiano Reggiano
18 ounces good quality dried pasta noodles
Bring a large pot of salted water to boil for the pasta and a wide saute pan of water to
boil for the eggs.
Make the puree: In a large skillet over low heat, warm the oil. Add the garlic and saute
until softened, but not browned. Raise the heat to high and add the zucchini, mint
tomatoes, chicken bouillon, 1tsp salt and some pepper to taste. Cook, stirring
occasionally until the zucchini is al dente. Let cool slightly. Transfer half the mixture to a
food processor and pulse until it is the texture of porridge. Return the puree to the pan
and warm through.
Meanwhile, cook the pasta according to the packet directions. Let the water for the eggs
reach a rolling boil (it should be 2-3 inches deep). Crack an egg onto a saucer and
lower it gently into the water. Remove with a slotted spoon after 11/2 minutes.
Fold your sauce and pasta together. Add the egg on top and a sprinkling of black
pepper and Parmigiano Reggiano
THAI PORK OMELETTE WITH TOMATOES AND FRESH HERBS
serves 4
2 tbsp grapeseed oil
1 medium-hot pepper (optional)
4 scallions
4 cloves garlic, minced
1lb ground pork (or turkey)
7 eggs, lightly beaten
1 large heirloom tomato or several cherry tomatoes, diced
2" piece of ginger, grated
basil
cilantro
mint
head of Boston or Romaine lettuce
Separate, wash, and dry the salad leaves and set aside.
Pick a handful of each of the herb leaves, or whatever combination you have to hand
and roughly chop. Coat a large skillet with the oil. Saute onions, garlic, chile pepper and
ginger. After about 45 seconds, add pork and stir-fry until cooked through. Spread the
contents of the skillet in an even layer and add the beaten eggs. Distribute the chopped
tomato over the omelette as it cooks and sprinkle with the herbs. Pull sides of omelette
towards center of skillet as it cooks, letting uncooked egg run underneath. When it is
almost cooked, either turn the omelette to brown the other side or place the pan under
the broiler for a few minutes to brown the top. When cooked, serve wrapped in lettuce
