Fresh ingredients influence meal planning in summer
It’s nearing the end of June and I am still finding plenty of
ways to use the fresh ingredients I find at the downtown farmer’s
market each week. For the first few weeks, I challenged myself to
find some new ingredients to try, such as golden beets and
romanesco. But as the weeks go on, it’s nice to settle into picking
out whatever looks the best even if its some tried and true
ingredients.
Fresh ingredients influence meal planning in summer
It’s nearing the end of June and I am still finding plenty of ways to use the fresh ingredients I find at the downtown farmer’s market each week. For the first few weeks, I challenged myself to find some new ingredients to try, such as golden beets and romanesco. But as the weeks go on, it’s nice to settle into picking out whatever looks the best even if its some tried and true ingredients.
Two of the reliable, go-to vegetables for me this season have been fennel and mushrooms. The vegetables are versatile enough to be used in a variety of different recipes. Some weeks I use them for something that is part of the regular meal roster, like a fennel and sausage polenta meal, or grilled mushrooms to top a burger. I usually shop at the market and then plan a few weekend and early-week meals around that.
Some vegetables hold up okay for a week or so, like the fennel, leeks and beets. But others, like the mushrooms are better when used within a few days of purchase. The benefit of having fresh ingredients that need to be used quickly is that it puts pressure on my family to have healthy, home-cooked meals on the weekend rather than eating out.
Below are two new recipes I’ve recently discovered to make use of the ingredients I’ve been finding at the market. For the caramelized pancetta and fennel salad nearly every thing needed can be found at the market – fennel, garlic, salad greens, lemons, honey and even extra virgin olive oil.
Caramelized Pancetta and Fennel Salad
Recipe courtesy of Giada De Laurentiis
1 bulb fennel, halved and cut into 1/2-inch wedges
5 slices pancetta
2 cloves garlic, minced
2 tbsp. brown sugar
1 tbsp. extra-virgin olive oil
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
5 oz. (about 6 to 7 cups) mixed salad greens
Red Wine Vinaigrette, recipe follows
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, toss together fennel, pancetta, garlic, brown sugar, olive oil, salt, and pepper. Place the ingredients on the baking sheet in a single layer. Cook until the pancetta is crisp and the fennel is caramelized, about 20 minutes. Remove from the oven and let cool for 5 minutes.
In a large bowl, place the salad greens, crumbled pancetta, and caramelized fennel. Toss the salad with the Red Wine Vinaigrette and serve immediately.
Red Wine Vinaigrette:
2 tbsp. red wine vinegar
1 tbsp. lemon juice
1/2 tsp. honey
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
1/4 c. extra-virgin olive oil
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
Yield: ½ c.
Orchiette Pasta with Wild Mushroom Cream Sauce
Recipe courtesy of Emeril Lagasse
12 oz. orchiette pasta
2 tbsp. olive oil
1 lb. assorted wild mushrooms, stems trimmed, wiped clean, and thinly sliced
1/4 c. chopped shallots
1 tbsp. chopped garlic
2 tsp. minced fresh thyme leaves
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 c. heavy cream
1/2 c. finely grated Parmesan
2 tbsp. finely chopped chives
In a large pot of boiling salted water, cook the pasta until al dente. Drain and return to the pot. Cover to keep warm.
Meanwhile, in a large saute pan, heat the oil over medium-high heat. Add the mushrooms and cook, stirring, until soft, 3 to 4 minutes. Add the shallots, garlic, thyme, salt, and pepper, and cook, stirring, until fragrant, 2 minutes. Add the cream, increase the heat to high, and bring to a boil. Reduce the heat and simmer until the sauce thickens enough to coat the back of a spoon, about 5 minutes. Add the Parmesan and adjust the seasoning, to taste.
Add the pasta, stir to coat with the sauce, and cook until the pasta is heated through, 1 minute. Remove from the heat and divide among 4 serving bowls or plates. Sprinkle each serving with chives and serve immediately.
