Sauteed Summer Onions, Squash and Sausage By Briel Driscoll Makes 3-4 servings. Ingredients: 1 lb. Spicy Sausage Link (We recommend WW Longhorn Ranch in Bernhards Bay, NY.) 1 Yellow Squash, thinly sliced 1 Zucchini, thinly sliced 1 Spring/Mini Onion 1 tbsp. Oil of choice Instructions: Cook Sausage Link in oil over medium heat until partially done. Remove from heat and slice. In same pan, sauté Onion for 3 minutes over medium-high heat. Add Yellow Squash and Zucchini, and cook 5 more minutes Return sliced Sausage to pan and sauté approximately 8 more minutes, until cooked through.
Roasted Cabbage Wedges By Briel Driscoll Makes 4 servings. Ingredients: 2 Caraflex Cabbages, cut into 4 wedges each (or 1 larger head of Cabbage with stem removed, cut into 8 wedges) 1 Tablespoon Olive Oil 1/2 cup Goat Cheese (We love 2 Kids Goat Farm!) 1/8 tsp. Salt Freshly ground Pepper to Taste Instructions: Preheat Oven to 400º degrees. Lay Cabbage wedges in pan or on baking sheet with rim, drizzle with Olive Oil, Salt, and Pepper. Roast in Oven for 30 minutes. Sprinkle with Goat Cheese. Enjoy!
Here’s a favorite from Chef DeAnna Germano, of Chef4Rent, that went out in our June newsletter. A refreshing mix of crisp, cold veggies in a tangy yogurt-based dip is just the ticket on a hot summer day. For a twist, if you can’t get your hands on some of the ingredients listed, try substituting other favorite vegetables from your seasonal produce list (turnips, cucumbers, other types of squash, etc.). Fresh Veggie Spring Rolls with Garlic Scape Dip By DeAnna Germano, Chef4RentMakes 4 servings. For the Rolls – 8 soy wrappers (Can be found at Wegmans.) 8 Lettuce Leaves 6 Cheriette or French Breakfast Radishes, thinly sliced (Pick your favorite kind!) 2 Carrots, sliced into thin matchsticks 1/2 Kohlrabi bulb, sliced into thin matchsticks 1 Yellow Squash, sliced into thin matchsticks For the Dip – 7 roasted Garlic Scapes 2 fresh Scallions 1 cup Plain Greek Yogurt 1-3 tsp. Sambal, depending on heat preference (Sambal is a spicy, chili-based sauce that can be purchased in the Asian section of many grocery stores and at Asian markets.) 1 tsp. Salt 1 tsp. Pepper Instructions: For the Rolls – Clean and cut all veggies into thin matchsticks, approximately 1″ long and 1/4″ thick. Lay out one Soy Wrapper on counter top, in diamond shape. Wet edges of wrapper. Lay veggies in center of wrapper with Lettuce Leaf. To create roll, bring bottom triangle of wrapper up and lay on top of veggies. Wrapper should stick to veggies. Then, fold the two sides in, wetting a bit more if necessary, so edges stick to bottom piece of already folded wrapper. Finally, fold top triangle down. Cut in half and serve with Garlic Scape dip. For the Dip – Turn oven to 425º. Roast Garlic Scapes for 10 minutes, or until browned. Puree all ingredients together to create dip.
It’s mid-summer, and squash abounds! Here’s a house favorite from our very own farmer, Allan Gandelman, that always hits the spot. It takes the abundance of zucchini that the season’s harvests always yield and converts it into a snack or side worthy of any summer meal. Dress it up with a tangy, spicy sriracha mayo dip, and you’ll be begging for more! Zucchini Fries with Sriracha Mayo by Allan Gandelman, founder of Main Street Farms Makes 6 servings. Ingredients: 3 Zucchini, sliced into matchsticks the size of fries (Can substitute other kinds of summer squash.) 3/4 cup Flour 1 tsp. Salt 1/4 tsp. Pepper 5 tbsp. Refined Coconut Oil (or other oil of choice with high smoke point) 1/2 cup Mayonnaise 1/2 – 1 tsp. Sriracha (to taste) 1/4 tsp. Garlic Powder Instructions: Whisk Flour, Salt, and Pepper in large bowl until evenly mixed. Toss Zucchini in 2 tbsp. of Oil In batches, toss oiled Zucchini in flour mixture until evenly coated. Over high heat, add remaining 3 tbsp. Oil to skillet or large shallow pan and add floured Zucchini in batches. Fry each side until until browned and crisp, then flip, approximately 7-10 minutes total cooking time. Continue until all Zucchini is cooked. While Zucchini is cooking, whisk Mayo, Sriracha, and Garlic Powder together until evenly mixed. Serve Zucchini Fries hot with a side of Sriracha Mayo for a delicious appetizer.
This recipe is a gift from Jon Stadt of Flour City Pasta, and I can’t think of a savory combination that tastes more like the summer. A combination of sweet and tangy, fresh and crisp, it is the ultimate summer side dish. The main ingredient is Jon’s cucumber conchiglie (Italian for “mini shell”) which incorporates freshly juiced cucumbers into the dough itself, yielding a delicate, pale green pasta that pushes the dish’s flavor to a whole new level! Fresh Cucumber Pasta Salad by Jon Stadt, Owner of Flour City Pasta Ingredients: 1 lb. Cucumber Pasta, cooked al dente, about 5-6 minutes (Substitute store bought conchiglie or mini shells, if you don’t have access to Jon’s pasta.) 3 Cucumbers, peeled, halved, seeded, and sliced thinly 1 pint fresh Blueberries 3 tbsp. fresh Mint 4 thinly sliced Scallions 1 cup crumbled Feta Cheese (Exclude this ingredient for a completely vegan recipe.) Salt and freshly ground Pepper to taste 3/4 cup Extra Virgin Olive Oil 1/4 cup White Balsamic Vinegar 1 tbsp. Honey 2-3 tbsp. freshly squeezed Orange Juice Instructions: Whisk last four ingredients to make Dressing, and set aside. Place colander of cooked Pasta under cold, running water to quickly cool and keep from sticking together. Mix Pasta, Cucumbers, Blueberries, Mint, Scallions, and Feta, folding gently with a rubber spatula, to keep pasta from breaking, until evenly combined. Add Dressing and Salt and Pepper to taste, and mix until all ingredients are evenly coated. Chill and serve! *JON STADT, is the owner of Flour City Pasta, a local establishment committed to making pasta traditional ‘Old World’ way with tools imported from Italy. He uses organic flour and then adds organic vegetables, fruits, herbs, and spices to make flavored pasta that brings a new level of taste and style to any pasta dish. Here’s a list of all the places you can purchase Jon’s delicious artisanal pastas! Find more recipes here, and follow him on Facebook and Instagram!