Two quick summer meals from the farmers’ market

Here are two quick dinners from the farmers’ market. With a sick baby and a hot kitchen, I haven’t had much time to cook this week, and I am sorry to say no time to include pictures, but here are a couple of simple and delicious recipes…

Eggplant and Tomato Stew with Farro

1 cup Farro, quick cooking.

Two medium very ripe tomatoes, diced.
One large shallot, diced.
One Japanese eggplant, large, diced.
Vermouth or dry white wine, a good glug.
1 teaspoon dried basil, or some nice fresh, chopped.
1 teaspoon dried oregano, or fresh, chopped.
Salt and black pepper to taste.

3 chicken sausages, I used sun dried tomato flavored ones. (Optional). Tofu or another veg such as mushrooms or zucchini would be a great alternative.

Olive oil.

Cook Farro according to package directions.
Sauté chicken sausage until it is week browned, set aside.
Sauté eggplant for a couple of minutes, then add shallot, cook a bit more, add herbs, then wine and tomatoes. Cover and simmer for 15-20 minutes until eggplant is tender. Add sausage back in and heat through.
Serve vegetable and sausage mixture over Farro.

Spaghetti with Bacon, Zucchini, Pattypan, Lemon and Parmesan

1/2 pound regular or whole wheat spaghetti, or more if you are hungry!

1 large zucchini, not crazy big like end of summer, about eight inches long, cut into shoelaces with a grater or mandolin. Set in a colander with a bit of salt, squeeze lightly before adding to pan.

2 pattypan squash, cut into matchsticks
I shallot, sliced
6 oz applewood smoked bacon, or some other type that is really tasty, cut into 1/4 wide strips
1 lemon, zested and then cut into quarters
Parmesan to taste
Pepper, maybe a bit of olive oil, depends on your bacon.

Cook spaghetti the way you like.

While water is boiling, sauté bacon. Once bacon is brown, when you add the spaghetti to the water, add shallots to bacon and sauté. Add zucchini and pattypan to son, sauté. Add lemon zest at the end of cooking.

Add spaghetti to squash pan, along with a couple of large spoonfuls of spaghetti boiling water, toss to combine all. Squeeze lemons over all, toss. Serve with Parmesan grated or shaved on t of each plate.

The baby had a ball with this one, threw it all over the place and even ate some…

Happy cooking!

Oh, yes, rose would be a lovely wine with either of these, or a nice crisp Pino Grigio with just a hint of sweetness.

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About Cooking with Clio

I am a historian. I teach at a large Southern California University. I love to cook and garden and I have recently taken up sewing.
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