Fresh farmers market produce fills meals
The Hollister Farmers Market has been open for a few weeks now,
and I’ve found some time each Wednesday to stop by and pick up a
few items each week. While cherries are always on the list
– since the season for sweet cherries is so short – I do try to
get a different mix of vegetables each week. It’s the perfect time
to get some fresh produce to try out in new recipes. Some of the
items that are perfect this time of year include fennel, broccoli,
cauliflower and tomatoes. Many bo
oths have the items fresh from local fields.
Fresh farmers market produce fills meals
The Hollister Farmers Market has been open for a few weeks now, and I’ve found some time each Wednesday to stop by and pick up a few items each week. While cherries are always on the list – since the season for sweet cherries is so short – I do try to get a different mix of vegetables each week. It’s the perfect time to get some fresh produce to try out in new recipes. Some of the items that are perfect this time of year include fennel, broccoli, cauliflower and tomatoes. Many booths have the items fresh from local fields.
My family also had some zucchini and crookneck squash from our garden, which was growing well before the recent spat of rain.
First, we found a recipe that mixed the fennel and zucchini. We doubled the recipe by using three bulbs of fennel, one large zucchini and three small crookneck squashes. The vegetables cooked up with chicken broth until they were tender, and then we pureed them to make a smooth soup. The cooked grape tomatoes served on top offer a nice acidic balance to the sweet soup.
We also tried out an easy to make appetizer with raw fennel and turnips. It gave us a chance to use up some of the fennel seeds leftover from the soup recipe.
For the last recipe, parmesan, chicken and broccoli pasta, we again altered the recipe a bit. We had plenty of broccoli as well as yellow cauliflower so we added more vegetables and made about half the pasta as the recipe called for. The result was a meal packed with vegetables that was light, but flavorful. The pasta recipe is one that could be mixed up with a variety of different vegetables in the future, such as any extra zucchini from the garden, romanesco, leafy greens or more.
Fennel and zucchini soup with warm tomato relish
Recipe courtesy of Bon Appetit
2 tbsp. extra-virgin olive oil, divided
2 c. diced fresh fennel (from 1 large bulb), fronds chopped and reserved
1 c. trimmed diced zucchini
1 c. chopped onion
1/4 tsp. fennel seeds
2 c. low-salt chicken broth
3/4 c. grape tomatoes, quartered
Heat 1 1/2 tablespoons olive oil in large saucepan over medium-high heat. Add diced fennel, zucchini, onion, and fennel seeds. Saute until fennel is translucent, 4 to 5 minutes. Add broth; bring to boil. Cover; reduce heat and simmer until vegetables are tender, about 15 minutes. Puree in blender until smooth; return soup to saucepan. Season to taste with salt and pepper.
Meanwhile, heat remaining 1/2 tablespoon olive oil in medium skillet over medium heat. Add tomatoes and saute until just heated through, 1 to 2 minutes. Remove from heat. Mix in 1 tablespoon chopped fennel fronds; season relish with salt and pepper. Serve soup with relish.
Fennel and turnip crudites with fennel salt
Recipe courtesy of Bon Appetit
3 tbsp. fennel seeds
2 tsp. coarse sea salt
2 small fresh fennel bulbs, trimmed of tough outer leaves, bulbs thinly sliced lengthwise with core intact, small fronds reserved for garnish
2 small turnips, peeled, each cut into 1/2-inch-thick wedges
Stir fennel seeds in small dry skillet over medium heat until very fragrant and slightly darker in color, about 3 minutes. Add coarse salt; stir to blend. Remove from heat; cool. Transfer fennel seed mixture to spice mill; grind until fennel seeds are just coarsely chopped (do not grind to powder). Do ahead: Can be made 2 days ahead. Store airtight at room temperature.
Arrange fennel slices and turnip wedges on platter; garnish with fennel fronds.
Serve vegetables with fennel salt.
Parmesan, chicken and broccoli pasta
Recipe courtesy of KRAFT
1/4 lb. whole wheat spaghetti, uncooked
1/4 c. KRAFT Light Zesty Italian Dressing
2 cloves garlic, minced
1/2 lb. boneless skinless chicken breasts, cut into strips
2 c. broccoli florets
1/2 c. chopped tomatoes
1/2 c. KRAFT 2% Milk Shredded Mozzarella Cheese, divided
4 tsp. KRAFT Grated Parmesan Cheese
Cook spaghetti as directed on package, omitting salt.
Meanwhile, heat dressing and garlic in large nonstick skillet on medium heat. Add chicken and broccoli; cook and stir 5 to 7 min. or until chicken is done. Stir in tomatoes and 1/4 cup mozzarella; cook 1 to 2 min. or until heated through, stirring occasionally.
Drain spaghetti; place on serving plate. Top with chicken mixture, remaining mozzarella and Parmesan.
Kraft Kitchens Tips
For a little lemon zing, add 1 tsp. lemon pepper seasoning as you cook and stir the chicken and broccoli.
Nutrition facts: 480 calories, 11 grams of fat, 52 grams of carbohydrates, 10 grams of dietary fiber, 45 grams of protein.
