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cherry tomatoes

Grilled Lamb Chops

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Recipe by American Lamb, shared by My Saratoga Kitchen Table
Serves: 4

Photo by Pattie Garrett

Ingredients
*Ingredients currently available at the farmers’ market

Marinade:
● 3 Tablespoons olive oil
● 4 garlic cloves, chopped
● 1 Tablespoon fresh rosemary*, minced
● 1 Tablespoon fresh oregano, minced
● zest from 1 lemon
● ½ teaspoon kosher salt, plus more for sprinkling
● ½ teaspoon freshly ground pepper
● 2 pounds lamb chops* (4 chops)
● 1 pound cherry tomatoes*, on vine or skewered
● 1 teaspoon plus 1 Tablespoon olive oil

For the salad:
● 5 ounces baby arugula*
● 1 teaspoon red wine vinegar
● 4 ounces feta cheese, cut into small cubes

Instructions
1. For marinade: Combine the olive oil, garlic, rosemary, oregano, zest, salt and pepper in a small bowl. Season the chops with salt. Place the chops in a shallow dish. Rub the marinade into the chops to coat evenly on all sides. Cover loosely and marinade at least 30 minutes and up to 2 hours in the refrigerator.

2. Rub the tomatoes with 1 teaspoon of oil and sprinkle them with a pinch of salt.

3. Allow the excess marinade to drip off the chops and place on a grill pan over medium-high heat. Place the tomatoes around the perimeter of the pan. Cover and cook, turning the chops once until nicely charred on both sides and it reaches an internal temperature of 125 degrees. Cook the tomatoes until blistered and lightly charred.

4. Transfer the grilled chops and tomatoes to a large platter and cover loosely with foil to rest.

5. For the salad: In a large bowl, toss the arugula with remaining 1 Tablespoon of oil, vinegar, and salt. Mound the salad in the center of a serving platter and sprinkle the cheese over the top. Arrange the chops and tomatoes on the salad. Serve immediately.

Note:
The original recipe grills the lamb chops on a gas grill.

Veggie Hummus Quesadilla

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Photo courtesy of Pattie Garrett

Recipe by Barb Biagioli
Serves 2

If you’ve never tried a hummus quesadilla, you are really missing out! This snack is versatile, great fit for picky eaters, since you can add in whatever ingredients you want. With hummus as the base layer, you can stack beans, spinach, roasted sweet potatoes, tomatoes, corn, peppers, kale, onions, squash, and chickpeas. You can dip them in more hummus, salsa or guacamole. They make a great lunchbox snack, they’re an easy weeknight dinner, or a snack you can cook up quickly in the afternoons.

Ingredients
*Ingredients currently available at the farmers’ market
● 2 large tortilla (Ezekiel, whole wheat, or gluten free)
● ½ – 1 cup hummus*
● ½ onion*, chopped
● 5 cherry tomatoes*, halved
● 1 pepper*, chopped
● 1 cup spinach*
● ½ cup black beans
● 1 tsp chili powder
● 1 tsp garlic powder

Instructions

  1. To a medium skillet, add a bit of water or vegetable stock over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the pepper, cooking for another 5 minutes. Add the cherry tomatoes for 2-3 minutes, the chili powder and garlic powder, and then add the spinach until wilted.
  2. Meanwhile, set out your tortilla out and layer with hummus. On half of the tortilla, add half of your skillet veggies. Add half of the black beans and fold in half.
  3. In the same skillet, add your hummus quesadilla. Cook on each side for 2-3 minutes until warm and crispy, lightly browned. Remove from the heat and cut into 4 triangles with a pizza cutter.
  4. Repeat with the remaining tortilla.
  5. Serve the quesadillas with additional hummus for dipping, salsa, mashed avocado or guacamole.

    Note: This recipe can easily be doubled or tripled for party snacks and larger crowds.

Tomato Panzanella

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By Abra Berens, Ruffage

Ingredients
*Ingredients currently available at the farmers’ market

● 4 ears corn (2 cups) fresh kernels*
● ¼ cup olive oil*
● Salt and freshly ground pepper
● ½ loaf crusty bread*
● 2 Tablespoons butter*
● 1 quart cherry tomatoes* halved, or 3 to 4 slicing tomatoes, diced, or use both
● 1 cucumber* cut into half-moons
● 2 cups fresh herbs* (basil, parsley, mint, chives, mint, thyme, rosemary) stemmed, leaves left whole

Instructions
Heat the oven to 400 degrees. Toss the corn with 2 Tablespoons of olive oil, a sprinkle of salt and grind of pepper. Spread the corn on a baking sheet and bake until cooked through about 12 to 15 minutes.

Cut or tear the bread into pieces and toss with 2 Tablespoons of olive oil, salt and pepper. On another baking pan, spread the bread and bake until golden brown, about 10 minutes.

Toss the hot bread with the butter so it melts and coats the bread.

Toss the bread with the corn, tomatoes, cucumbers, herbs and salt and pepper. Add a splash of vinegar if needed.

Photo courtesy of Pattie Garrett

Garden Picnic Pasta Salad

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Recipe courtesy of Barb Biagioli, board-certified holistic health coach and nutrition consultant

Ingredients
*Ingredients currently available at the farmers’ market

For the pasta salad:
● 1 box green lentil pasta, cooked
● 1 cup cherry tomatoes*, halved
● 1 zucchini*, cubed
● 1 yellow squash*, cubed
● 1 cup spinach*, chopped
● ½ cup basil*, chopped
● ½ cup walnuts, chopped

For the dressing:
● ½ cup sun-dried tomatoes
● ¼ cup olive oil*
● ¼ cup balsamic vinegar
● 2 garlic cloves*
● 1 tsp sea salt

Instructions

  1. Cook the pasta according to the directions and allow to cool.
  2. In a large mixing bowl, place the cooled pasta, chopped vegetables, herbs, and nuts. Stir to combine and set aside.
  3. Combine the sun-dried tomatoes, olive oil, balsamic vinegar, garlic and sea salt in a blender or food processor. Pulse or blend until creamy and smooth. Taste and adjust the seasonings as necessary.
  4. Add the dressing to the large mixing bowl of pasta and vegetables. Toss well to combine.
  5. Serve immediately or chill for an hour and enjoy!
Photo by Pattie Garrett

Farmers’ Market Cheese Board

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By Pattie Garrett

A cheese board is easy and quick to make. Using local products and a little creativity, make an impressive display of colors and flavors.

Cheese: Arrange cheese from different kinds of milk, cow, goat, and sheep, with a variety of texture such as soft, semi-soft, and hard. Include cheeses with different colors and cut them into shapes, cubes, wedges.  Put crumbly cheeses in a small crock or ramekins. Some cheeses are best at room temperature and may need to be taken from the refrigerator an hour before serving. 

Pairs: Although cheeses can stand alone, it’s always nice to offer some pairings such as neutral flavored crackers and baguettes. 

Extras: Fill in the gaps with favorites like fresh fruit, jam, or cured meat. Even granola, bite-sized cookies, and chocolate may work. 

Put It Together: Find a large wooden cutting board, marble or slate tray, even a fancy platter. The surface shouldn’t absorb the moisture from the cheese.  Remember to include small spreaders, spoons, knives, and toothpicks. Leave enough space for your guests to pick from the items on the board.  Add some garnishes, herb, or edible flowers. Let your cheese board show your creative side.

Cheese Board ingredients in the photos: Dancing Ewe’s Pecorino Fresco and Pecorino alle Noci, Argyle Cheese Farmer’s Glory and Basil and Garlic Cheese Curds, Moxie Ridge’s Herbes de Provence Chèvre, bread from Rock Hill Bakehouse, fresh melon from Burger’s MarketGarden, cherry tomatoes from Scotch Ridge Berry Farm, Grapes from Butternut Ridge Farm.

Spring Spinach Pasta Salad

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Adapted from the recipe by Barefeet in the Kitchen, shared by My Saratoga Kitchen Table

Serves: 8

 

INGREDIENTS

*Ingredients currently available at the farmers’ market

  • 8 ounces freshly cut pasta*, fettuccine, pappardelle or ravioli
  • ½ small red onion*, thinly sliced and cut into 1-inch pieces, about ¼ cup
  • 3 large garlic cloves*, minced
  • 6 Tablespoons olive oil*
  • ¼ cup red wine vinegar
  • 4 cups fresh baby spinach*
  • 2 cups cherry tomatoes*, halved
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • grated Parmesan cheese*

 

INSTRUCTIONS

  1. Bring a large pot of water to a boil. Cook the pasta according to the package directions. Drain, but do not rinse the pasta.
  2. While the pasta is cooking, place the onions and garlic in a large bowl. Add the olive oil and vinegar to cover the onions. When the pasta has been drained, add it to the mixing bowl and toss well. Add the spinach and tomatoes.
  3. Toss everything together to mix well and sprinkle with salt and pepper. Sprinkle with Parmesan cheese.

 

NOTES:

Add your favorite seasonal herbs, vegetables, or meat: basil, mushrooms, sausage, bacon, anything goes!