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.
|∙ 2 medium zucchini
∙ 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
|∙ 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.
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