Tuesday, July 26, 2011

A Year of Living Frugally- Our Farmer's Market Haul

One thing that I love about the summer, is going to the weekly Farmer's Market. My hometown of Omaha had a great one located in the Old Market area of downtown, on Saturdays and I was thrilled to find that the Quad Cities had an even bigger one on the riverfront in Davenport, also on Saturdays. We try to hit it a few times a month and I stock up on as much fresh produce as I can carry. This week we have been feasting on our recent treasure trove of goodies. Here are a few recipes I've made this week from our weekend haul-with phenomenal results!

Pasta and Summer Squash

1 lb box of whole wheat pasta of your choice (I love Ronzoni Healthy Harvest or Smart Taste Penne)
1 chicken breast diced
1 onion
1 green pepper
1 yellow squash diced into 1/2 inch pieces
1 zucchini diced into 1/2 inch pieces
3 cloves of garlic
1 TBSP of prepared jar pesto
1/2 cup of olive oil
2 TBSP butter
salt and pepper to taste
feta cheese to top

Cook your pasta according to the directions on the box. While that is cooking, stir fry your onions and chicken in the butter and a little of the olive oil until the chicken is opaque. Add in the rest of the vegetables, when the vegetables are al dente add pesto and the rest of the olive oil.  Add the cooked and drained pasta and toss together until all pasta is well coated. sprinkle the top of the hot pasta dish generously with crumbled Feta cheese, or a cheese of your choice like Asiago or Parmesan. You can make this dish vegetarian by omitting the chicken, or you can substitute bacon, pancetta or ham for the chicken as well.

                  Zucchini Bread

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 1 1/4 cups white sugar
  • 1 cup of brown sugar
  • 1 TBSP vanilla extract
  • 2 cups grated zucchini (do not drain the juice from the grated zucchini!)

Sift the first five ingredients together and set aside. Mix the eggs, oil, sugars and vanilla together for about 3 minutes. Add the flour mixture to the wet mixture a little at a time until all is incorporated. It will be very thick. Stir in the grated zucchini. Divide the batter between two bread pans. Bake for 1 hour at 325 degrees.

     Honey Cinnamon Bread Topping (EXCELLENT on Zucchini Bread or toast)

1/2 cup of margarine or butter (I like country crock in the stick form)
2 TBSP of honey (I buy mine local at the farmers market
2 TBSP of brown sugar
1/2 tsp of cinnamon
1 TBSP of ice water)

Whip the margarine or butter, with the ice water, until it is light and fluffy, add the brown sugar while it is still mixing then the honey and cinnamon. Refrigerate. Spread as you like

1 comment:

  1. I have been hungry for Zucchini Bread but to find a honey butter recipe too, AWESOME. Now I just need to find some zucchini, lol. Thanks Sandra