Staying In: Two Farm Fresh Recipes for Seasonal Ingredients

Vegetables from the farmer's market are particularly tempting this time of year; cherry tomatoes are bursting on the vine, while zucchinis have the perfect balance of tender and firm.

But how best to cook with these ingredients? For a guide to how to make the most of seasonal fruits and vegetables, we turned to Mike's Organic, an online marketplace that delivers straight from a network of local farms. Mike shared two recipes with us  – for a zucchini carpaccio and a pasta with cherry tomatoes and goat cheese– that take advantage of what's fresh to eat right now.

Mike is delivering exclusively to Related residents in New York City; check the Related Connect App to find out if the delivery service is available in your building.

Zucchini Carpaccio

zucchini carpaccio, zucchini carpaccio recipe



∙  2 medium zucchini

∙   Salt

∙  2 garlic cloves, thinly sliced

∙   Freshly squeezed juice of 1/2 lemon

∙  2 to 3 tablespoons fruity olive oil

∙  2 tablespoons toasted pine nuts or chopped almonds, and/or chopped fresh herbs

∙  1 teaspoon raw honey

∙  1 tablespoon raisins or fresh Parmesan shavings (optional)





1) Slice zucchini lengthwise with a mandoline or chef’s knife as thinly as you can, and sprinkle lightly with salt. Place in a colander for 30 minutes to remove the excess moisture, tossing occasionally.

2) Dry on paper towels and arrange the zucchini in layers in a shallow serving dish, adding slices of garlic between the layers. Drizzle with lemon juice and marinate, refrigerated, for at least 15 minutes and up to 1 hour. If you have more than 2 layers, you may need to turn the zucchini upside down every 15 minutes to coat them evenly with the lemon juice.

3) To serve, arrange a few slices of zucchini on each plate. (Remove and discard garlic slices as you go.) Drizzle with olive oil and top with nuts and/or herbs. If you wish, add a few drops of runny honey, a few raisins or some Parmesan shavings.


Pasta with Cherry Tomatoes & Goat Cheese

penne with cherry tomatoes, pasta with cherry tomatoes recipe



∙ 2 pounds red and yellow cherry tomatoes

∙ 3 tablespoons extra-virgin olive oil

∙ 2 teaspoons kosher salt

∙ 1 pound penne

∙ 6 ounces fresh goat cheese

∙ 1 cup loosely packed fresh basil leaves, torn into pieces

∙ Additional kosher salt and freshly ground black pepper



1) Preheat the oven to 250 degrees F.

2) Line 2 large baking sheets with parchment paper. Halve each tomato and place cut side up in 1 flat layer on the baking sheets. Drizzle the tomatoes with 1 tablespoon of the olive oil and sprinkle on the salt. Roast until the tomatoes are dried around the edges but still moist, about 2 hours.

3) Crumble the goat cheese into large chunks and refrigerate until ready to serve the pasta.

4) Cook the pasta in salted boiling water according to the package directions. Remove 1 cup of the cooking liquid and reserve. Drain the pasta well and return to the pot. Add the tomatoes, goat cheese, basil, reserved cooking liquid, and remaining 2 tablespoons olive oil. Toss well and season with salt and pepper. Serve warm.

The Related Life is written and produced by Related Luxury Rentals. Be sure to follow us on FacebookTwitter and Instagram for the latest events, news and announcements in your area, and tag us for a chance to be featured @therelatedlife and #therelatedlife.