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spring

Pasta with Spring Vegetables

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Photo by Pattie Garrett

Adapted from the recipe by The Food Lab, shared by My Saratoga Kitchen Table
Serves: 4 to 6

Ingredients
*Ingredients currently available at the farmers’ market
● Kosher salt
● 8 ounces asparagus, ends trimmed and cut on a bias into 2 inch segments
● 1 medium zucchini*, split lengthwise and cut into ¼ inch half moons
● 1 cup sugar snap peas*, remove the stem end and strings
● 1 cup broccoli rabe*, cut into ½ inch pieces
● 1 cup cherry tomatoes*, split in half
● ¼ cup olive oil*
● 2 spring garlic*, minced or grated on a Microplane
● 1 spring onion*, diced
● pinch of red pepper flakes
● 2 Tablespoons unsalted butter*
● 1 pound twisted or tubular pasta (reserve ½ cup of the cooking water)
● ¼ cup chopped fresh parsley*
● 2 teaspoons grated lemon zest and 1 Tablespoon juice
● 1 ounce Parmesan cheese*, grated plus more for serving
● freshly ground black pepper

Instructions
1. Bring a large pot of salted water to a boil. Add the asparagus and cook until bright green and tender-crisp, about 3 minutes. Using a fine-mesh strainer, transfer to colander and run under cold water to chill. Repeat with the zucchini, peas, and broccoli. Combine all the blanched vegetables in a large bowl, add the tomatoes and set aside.
2. Heat the oil in a 10 inch skillet over medium-high heat. Add the garlic and onion, cooking until gently sizzling. Reduce the heat to medium-low and cook until garlic is pale golden brown, 5 to 7 minutes. Add the pepper flakes and toss until fragrant about 30 seconds. Remove from the heat and stir in the butter. Set aside.
3. Cook the pasta according to the directions on the package. Drain, reserving ½ cup of the cooking water and return the pasta to the pot. Set over medium-low heat.
4. Add the vegetables, garlic/onion sauce, and half of the reserved pasta water. Stir until the sauce comes together and coats the pasta. Add more pasta water until desired consistency is reached. Stir in parsley, lemon zest and juice, and cheese. Season with pepper. Top with extra cheese.

Notes: The original recipe calls for summer squash (yellow), shelled fava beans, and frozen peas. Use your favorite in-season vegetables.

Kentucky Kiss Cocktail

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Recipe by Colleen Graham, The Spruce Eats
Prep time: 3 mins
Yield: 1 cocktail

Kentucky Kiss Cocktail, photo by Madison Jackson

Ingredients
*Ingredients currently available at the farmers’ market
● 2 large fresh strawberries*, sliced
● 1/2 ounce lemon juice
● 1/2 ounce maple syrup*
● 2 ounces bourbon whiskey*
● 1 splash club soda
● A fresh strawberry*, for garnish

Instructions
1. Gather the ingredients. In an old-fashioned glass, add the strawberries, lemon juice, and maple syrup. Muddle well, until the berries are mashed.
2. Add the bourbon and fill the glass with ice. Stir well.
3. Add a splash of club soda.
4. Garnish with a strawberry. Serve and enjoy.

Ginger Sesame Salmon Salad

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Photo provided

Recipe courtesy of Leaning Birch Farm

Ingredients
*Ingredients currently available at the farmers’ market
For the salmon:
● 1 lb salmon fillet*
● 5 oz bag “Zesty Mix” salad greens* (Leaning Birch Farm)
● large handful pea shoots* (Leaning Birch Farm)
● A small handful of micro cilantro* (Leaning Birch Farm)
● 2 tbsp neutral flavor high smoke point cooking oil
● Fine sea salt

For the dressing:
● 2 oz soy sauce
● 1 tbsp toasted sesame oil
● juice from 2 lemons
● 2 tsp local honey*
● 1 tsp hoisin sauce (optional)
● 2-inch piece of ginger, peeled and grated or finely minced
● 3 cloves garlic, crushed, grated or minced

Instructions
1. Add all ingredients for the dressing to a tall, slender jar or measuring cup. If available, use an immersion blender until well emulsified. Otherwise, mix vigorously with a fork. Set aside.
2. Pat salmon fillet dry with paper towels. Heat a frying pan over medium-high heat. We prefer a well-seasoned cast iron or carbon steel pan, otherwise use a nonstick pan. Add the 2 tbsp of neutral cooking oil to the heated pan. Generously salt both sides of the salmon. Once oil is shimmering and rippling, add salmon fillet to the pan, skin side down, and do not disturb. Cook 8-10 minutes on the skin side, or until bottom 1/3 of its thickness begins to lighten and turn opaque and brown, crisp edges appear.
3. While fish is cooking, add the Zesty Mix and pea shoots to a large mixing bowl. Add roughly 2/3 of the salad dressing and toss well to evenly coat.
4. When salmon has finished cooking on the skin side, give the pan a subtle but affirmative shake to see if the fish frees from the pan. If so, slide a very thin fish spatula under and flip the fish to its other side. If not, first gently lift the corners and edges from the pan with the spatula, and then flip. Cook 5 minutes longer on medium-high. Remove from heat and allow to rest in pan for 5 minutes.
5. Serve salad into large dinner bowls. Once salmon has cooled somewhat but while still warm, transfer to a cutting board and cut into two equal portions, skin side up. We found a very sharp bread knife to work very well for this. Top each salad bowl with salmon, and pour evenly over both servings the remaining third of dressing. Garnish salmon with a generous pinch of micro cilantro. Serve immediately.

Prepare for Memorial Day at the farmers’ Market

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By Julia Howard

This weekend, we honor the people who are no longer with us who have fought to keep our country free and safe. Food will be the centerpiece as we safely come together for family gatherings and parades or to visit cemeteries or memorials. Memorial Day invokes eating outdoors, grilling, and traditional summer recipes with a farmers’ market spin.

Photos by Pattie Garrett

This week’s recipes:

Potato Salad with Pickled Cucumbers

Strip Steak with Yogurt and Radishes

Cucumber Cooler Cocktails

Cucumber Cooler Cocktails

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Photo by Pattie Garrett

Recipe by Minimalist Baker
Makes 1 serving

Ingredients
*Ingredients currently available at the farmers’ market
● 1 1/2 oz vodka* (1 1/2 oz equals 3 Tbsp)
● 4-6 slices cucumber*
● 1/4 medium lime (sliced)
● 4 oz tonic water
● 6 mint* leaves

Instructions
1. Add mint, lime, gin, and sugar (if using) to the shaker and muddle.
2. Add cucumber slices to the shaker and shake vigorously.
3. Pour mixture over a glass filled with ice and top with tonic water.
4. Stir, let sit for a few minutes for the flavors to enhance and enjoy.

Potato Salad with Pickled Cucumbers

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Photo by Pattie Garrett

Recipe by Smitten Kitchen and Bon Appetit, Shared by My Saratoga Kitchen Table
Serves: 8

Ingredients
*Ingredients currently available at the farmers’ market
● 6 Tablespoons distilled white vinegar
● 4 teaspoons coarse kosher salt
● 2 English cucumbers*, very thinly sliced
● a few branches plus 3 Tablespoons chopped fresh dill*
● 3¼ pounds Yukon Gold potatoes*, about 10 medium, peeled
● Additional coarse kosher salt
● 1 cup very thinly sliced white onion*
● 8 radishes*, trimmed, thinly sliced
● ¾ cup mayonnaise

Instructions
1. The day before, make the pickles: Pour vinegar and 4 teaspoons salt into a bowl with a cover. Add the cucumbers and dill branches. Stir gently to coat. Refrigerate overnight. Stir occasionally.
2. Cook the potatoes by boiling them the night before. Refrigerate to ensure they are very cold.
3. The next day, drain the cucumber mixture in a colander for an hour. Discard the brine and dill.
4. To assemble the salad, Cut the potatoes crosswise into ½ inch thick slices. Place the potatoes in a large bowl. Sprinkle with coarse salt and pepper. Add the drained cucumbers, onion, sliced radishes, and remaining 3 Tablespoons dill. Toss to blend.
5. Add the mayonnaise. Season with salt and pepper. Serve cold.

Options: Cook the potatoes with the skins on and remove them after cooking, or leave the skins on.