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Summer Squash Pasta Bake

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Recipe by the Smitten Kitchen, shared by My Saratoga Kitchen Table
Serves: 4 large portions

Ingredients
*Ingredients currently available at the farmers’ market

Photo by Pattie Garrett

● 8 ounces pasta*, use your favorite
● 1 Tablespoon olive oil
● 1 pound summer squash*, halved lengthwise and sliced thin
● salt and pepper
● pinches of red pepper to taste
● Juice of half a lemon
● 3 Tablespoons unsalted butter*
● 5 scallions*, sliced thin and white parts and green tops in separate piles
● 2 cloves garlic*, minced
● 3 Tablespoons all-purpose flour
● 1½ cups milk*
● 1 teaspoon finely grated lemon zest
● ¼ cup chopped flat-leaf parsley*, divided
● 1 Tablespoon finely chopped mixed herbs* of choice (thyme, oregano, mint, basil)
● salt and pepper to taste
● ¾ cup finely grated Parmesan (or similar hard rind)* cheese, divided
● 4 ounces of mozzarella* cut into small cubes

Instructions
1. Cook the pasta in a 3-quart oven-safe deep skillet. Otherwise use a large pot. Cook until al dente. Drain and set aside.
2. Heat oven to 400 degrees.
3. Prepare the squash by heating the skillet used for the pasta on high heat. Once hot, add the olive oil and allow to heat until very hot. Add squash and season with salt, pepper, and pepper flakes. Let it sear underneath, unmoved until golden brown. Continue to saute until browned. Transfer to a bowl and squeeze lemon juice over the cooked squash. Add more salt and pepper if needed.
4. To make the sauce, heat the now empty skillet over medium heat. Melt the butter. Add scallion white parts and garlic and let sizzle for 1 to 2 minutes. Add flour and stir until all has been dampened and absorbed. Add milk in very small splashes. Stir the entire time. Make sure each splash has been fully mixed into the butter/onion mixture. Scrape the bottom of the pan and all-around before adding the next splash of milk. Repeat until all the milk is added then add the lemon zest, salt, pepper to taste. Let the mixture simmer together for 2 minutes, stirring frequently. The sauce will thicken. Remove the skillet from the heat and stir in half the parsley, all the herbs, and reserved scallion greens.
5. With the skillet off the heat, add the drained pasta, summer squash, ½ cup Parmesan and all of the mozzarella. Stir to combine. If the skillet is oven proofed, bake it the skillet. Otherwise, transfer to a 2 to 3-quart ovenproof baking dish. Sprinkle with remaining ¼ cup Parmesan cheese.
6. Bake for 25 to 30 minutes until edges are golden brown. Sprinkle with reserved parsley and serve hot.

Boston Butt with Gravy

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Photo by Pattie Garrett

Recipe by Longlesson Farm, adapted and shared by My Saratoga Kitchen Table

Ingredients
*Ingredients currently available at the farmers’ market
● 3 pound Boston Butt (pork shoulder)*
● 2 Tablespoon olive oil, divided
● 2 Tablespoon butter*
● 12 small (pearl) onions
● ½ cup Dijon mustard (may use more) plus 3 Tablespoons Dijon mustard divided
● 1 cup of white wine (Chardonnay) (may use more)
● 1 bay leaf
● Pinch of ground black pepper
● Pinch of oregano
For roux:
● ½ cup butter*
● ½ cup flour

Directions
1. Sear all sides of the pork in 1 Tablespoon of oil. Set aside to cool.
2. In a Dutch oven, cook onions in 1 Tablespoon oil and 2 Tablespoons of butter. Cook over low heat until they start to soften.
3. Baste all sides of the pork in Dijon mustard. Cover with a thick layer. Put the pork in the Dutch oven. Add enough white wine to reach half way up the pork’s thickness. Add a Tablespoon of mustard to the wine. Bring to a boil for 5 minutes. Reduce to a simmer or place in a 225 degrees oven. Add a bay leaf, ground black pepper, and a pinch of oregano. Cover.
4. Check every couple of hours to see if the pork is very tender and almost falling apart.
5. Remove the pork. Add a Tablespoon of mustard to the gravy to refresh the flavor. Thicken with a roux.
6. To make the roux, melt ½ cup of butter (or other fat) in a saucepan over medium heat. Once hot, test with a pinch of flour sprinkled in the fat. It will slowly start to bubble. Whisk in ½ cup of flour. It will form a thick paste. Continue to whisk over medium heat. As it cooks the roux will become smooth and thin. It may take about 20 minutes. It’ll smell like toast and will look tan. In a small bowl, I add a few spoonfuls of the gravy that needs thickening and a spoonful of the roux. Whisk together and add to gravy. Continue this process until the gravy is thicken that way you like it. Don’t add the roux directly to the gravy. This way you can control how thick you want the gravy.

Instant Pot Bolognese

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Recipe by Healthy Gourmet Kitchen
Makes: 8 servings
Total time: 30 min

Ingredients
*Ingredients currently available at the farmers’ market
● 1 lb. ground meat of choice (beef*, lamb*, pork*, turkey, or plant-based)
● 1 package Healthy Gourmet Kitchen Bolognese meal starter kit*
● 1 onion diced*
● 2 lb. tomatoes* OR 1, 28 oz. can whole or diced plum tomatoes
● 1 cup white wine
● 1 cup milk*
● 4 tablespoons grass-fed butter*
● 12 ounces penne pasta

Directions
1. Turn Instant Pot to saute medium. Add butter and allow it to melt slightly. Add chopped onion and saute for 3-5 minutes. Add ground meat and break it up so that it crumbles. Continue to saute until the meat is brown.
2. After meat is browned, add white wine and the Healthy Gourmet Kitchen Bolognese meal starter pack on top of the meat.
3. Add milk and tomatoes. If you are using fresh, whole tomatoes, squish them or chop them up. Add pasta and push so that it is submerged under the liquid.
4. Secure the lid on the Instant pot and close the vent. Press manual for 4 minutes.
5. When the cooking time is complete, allow 5 minutes to pass for natural release, then move the vent to remove the rest of the steam. Remove the lid, top with grated cheese, and enjoy!

Lightened Up Strawberry Shortcake

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Recipe adapted from Food Network Kitchen
Total time: 1 hr 20 min
Yield: 8 servings

Ingredients
*Ingredients currently available at the farmers’ market

Shortcakes:
● 1 1/2 cups all-purpose flour, plus more for dusting
● 2 tablespoons granulated sugar
● 1 1/2 teaspoons baking powder
● 1/2 teaspoon fine salt
● 3 tablespoons cold salted butter*, cut into small pieces
● 1 tablespoon grated lemon zest
● 1 large egg*, slightly beaten
● 1/2 cup plus 1 tablespoon low-fat buttermilk*

Filling:
● 4 cups strawberries*, hulled and sliced
● 2 tablespoons granulated sugar
● 1 tablespoon orange juice
● 1 c. heavy whipping cream
● 1/2 c. plain Greek yogurt*
● 2–3 Tbs honey*

Instructions
1. For the shortcakes: Preheat the oven to 400 degrees F. Line a large baking sheet with parchment.
2. Combine the flour, granulated sugar, baking powder, and salt in a large bowl. Add the butter and work it into the flour mixture with your fingers until it resembles a coarse meal.
3. Whisk together the lemon zest, egg, and 1/2 cup of the buttermilk in a small bowl. Add to the flour mixture and lightly mix with your hands or a spoon until the dough just comes together. Do not overmix. Turn the dough out onto a lightly floured work surface. With lightly floured hands, gently pat the dough into a 7­inch round about 1/2 inch thick. Cut into 8 equal wedges. Space the shortcakes evenly on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon buttermilk. Bake until golden brown, 12 to 15 minutes.
4. For the filling: Combine the strawberries, granulated sugar, and orange juice in a large bowl. Let stand until the sugar is dissolved and the mixture is syrupy, about 15 minutes.
5. Pour whipping cream, Greek yogurt, and honey into a mixing bowl. Mix on medium speed until soft peaks form. Taste and add more honey to match your preferences.
6. Split the shortcakes. Place the bottom halves of the shortcakes on plates and top evenly with the strawberry mixture and yogurt. Cover with the shortcake tops.

Farmstead Macaroni and Cheese

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Photo by Pattie Garrett

Recipe by Argyle Cheese Farmer, shared by My Saratoga Kitchen Table

 

Ingredients
*Ingredients currently available at the farmers’ market
● 1 Tablespoon butter*
● ¼ cup chopped onion*
● 1 Tablespoon flour
● 1 Tablespoon dry mustard
● dash cayenne pepper
● dash garlic powder
● 1 cup milk*
● ½ pound Amazing Grace Cheese* (from Argyle Cheese Farmer but your favorite sharp cheddar will work)
● 1 cup cooked elbow macaroni

 

Instructions
1. In a sauce pan melt butter, cook onion until tender. Stir in flour, mustard, cayenne pepper, garlic powder.
2. Add milk and cook, stirring until thickened. Add cheese and stir until melted. Add cooked macaroni to cheese sauce.
3. Put in 1 quart casserole dish and bake at 350 degrees from 20 minutes or more. Top should be golden and starting to brown.

Notes
In a food processor add buttery crackers and process until crumbs. Sprinkle ¼ cup over the casserole along with a little grated cheese.

Burger with Onions & Mushrooms

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Adapted from recipes by My Nourished Home and The Kitchn, shared by My Saratoga Kitchen Table
Serves: 8

Ingredients
*Ingredients currently available at the farmers’ market

Photo by Pattie Garrett

For the Onions and Mushrooms:
● 2 to 3 Tablespoons olive oil*
● 3 Tablespoons butter*
● 2 large sweet onions*
● 16 ounces mushrooms* (shiitake* and/or oyster*)

For the burgers:
● 2 pounds ground beef*
● 1/2 small onion*, finely chopped
● 2 teaspoons Worcestershire sauce
● 2 teaspoons tamari or soy sauce
● 1 teaspoon garlic powder
● Freshly ground black pepper
● 6 hamburger buns, split

Instructions

For the Onions and Mushrooms:
1. In a large saute pan, heat the oil and butter on medium-low. Peel and slice the onions into long, thin slices. Place the onions in the pan, add salt and pepper to taste, and carefully toss to coat all the onions in the oil and butter. Allow to caramelize, stirring occasionally for 20 to 30 minutes. They’ll turn a warm brown color.
2. Add the mushrooms to the onions, carefully toss to coat them with oil. Continue to cook on medium-low. The mushrooms will become soft and browned.

For the burgers:
3. Heat the grill. Heat an outdoor grill to high heat (about 450°F). On a charcoal grill, arrange the coals to create high heat and a low heat cooking zone (direct and indirect grilling). Meanwhile, prepare the burger patties.
4. Season the beef. Place the ground beef on a baking sheet and gently pat it into a log. Use your thumb to make a deep trough in the center. Sprinkle the onions evenly into the trough. Whisk the Worcestershire, tamari or soy sauce, and garlic powder together in a small bowl. Sprinkle this over the onions. Finish with a few grinds of fresh black pepper over everything.
5. Shape the patties. Pinch the ground beef closed around the onions. Divide the meat into 8 equal portions using a chef knife, a bench scraper, or your fingers. Use your hands to gently flatten each portion into a patty about 1-inch thick. Try not to compact or overwork the meat. Let the burgers sit at room temperature until the grill is ready, about 20 minutes.
6. Grill the burgers. Place the patties on the grill in a single layer. Cook until grill marks appear, about 2 minutes. Flip and cook until grill marks appear on the second side, about 2 minutes more. If using a charcoal grill, move the patties to a lower-heat (indirect) area of the grill. If using a gas grill, reduce the heat to medium. Grill 2 to 3 minutes more for medium-rare burgers, 3 to 4 minutes more for medium, or 5 to 6 minutes more for well-done burgers.
7. Assemble the burgers. Place a patty on each toasted bun and serve with toppings.