This simple and delicious recipe comes directly from Amy Sperat of 2 Kids Goat Farm. She loves both how easy it is to make and how much flavor it packs in one dish. While the base is simply freshly cooked and drained pasta and goat cheese, get creative and add in other ingredients you enjoy, such as mushrooms, spinach, sun-riped tomatoes, etc., and any variety of herbs. Pictured below is a version with Flour City Pasta‘s traditional Trecce, Heller’s Farm organic Baby Bella Mushrooms, our own freshly minced Garlic and fresh Spinach, and 2 Kids’ Garlic & Chive Chèvre. Let’s just say I’ve already cooked this twice this week because once, clearly, wasn’t enough! It’s one of the easiest & most delicious meals I’ve cooked in a while–a hard combination to find when you’ve got a tight schedule in which to cook dinner! Pasta with Warmed Garlic & Chive Chèvre By Amy Sperat of 2 Kids Goat Farm Makes 4-6 servings. Ingredients: 1 lb. Pasta of choice 4 oz. 2 Kids Goat Farm Garlic & Chive Chèvre (Goat Cheese) Olive Oil, fresh or dried Herbs, Salt, and Pepper to taste Instructions: Cook Pasta according to package instructions. Once done, drain Pasta and return to pot. Drizzle with Olive Oil, sprinkle generously with crumbled Chèvre, Herbs, Salt, and Pepper to taste. Toss together to evenly distribute, and cover pot for 5 minutes. Serve hot! *Image courtesy of https://s-media-cache-ak0.pinimg.com/736x/b2/25/e7/b225e7c36b77b77cccb165bbde9595b8.jpg.
This week’s spotlight is on another one of our favorite producers, Flour City Pasta! About Flour City Pasta: We met Jon Stadt, the man behind Flour City Pasta, back in 2013, when we began selling our vegetables at the CNY Regional Market, but his story goes back much further than that. Ten years ago, Jon was in Seattle visiting relatives for Thanksgiving. Of course, he inevitably found himself at Pike Place Market (again and again, actually) and happened to meet a vendor selling artisinal pasta. Jon was so intrigued that when he returned home to Macedon, NY, he began reselling that same pasta in his area. Little by little, Jon started to think about how he could improve his model by offering a product that continued to be made inthe traditional way, but used local, organic ingredients. Two years in, he took a leap, buying his own pasta machine, and turning his garage into his classroom. With just the right mix of perspiration and inspiration, Jon taught himself to make the flavorful, hand-crafted pastas that we know and love today. You can buy Flour City Pasta at Green Planet Grocery in Fairmount and at Side Hill Farmers in Manlius. Even better, stop by the C Shed at the CNY Regional Market, and meet the man who makes the pasta! About Tomato Basil Pappardelle: In addition to the organic tomato paste and basil leaves used to make this pasta, it also includes some of our very own beets, for color and added sweetness! We have a fancy recipe all ready for you to try out if you’re feeling ambitious, but at the end of the day, Jon’s favorite way to eat this pappardelle is simply with a classic red sauce that heightens the wonderful tomato flavor of the pasta.
Jon Stadt of Flour City Pasta has inspired us once again! This delectable recipe pairs lemon, parsley, white wine, and tomatoes to create a delicious reduction that will heighten the light, delicate flavors of your favorite seafood. Add his unique Squid Ink Pasta, and you’ve got a real show-stopper on your hands. Tomato & Lemon-Herb Reduction with Seafood & Linguine Adapted from a recipe by Jon Stadt Makes 2-3 servings. Ingredients: 1/2 lb. Squid Ink Linguine*, or Linguine of your choice. 6 oz. Main Street Farms Tilapia, filleted (Any flaky white fish works wonderfully. Other types of seafood, such as Shrimp or Scallops, may be substituted) 1/4 cup Olive Oil Salt & Pepper to taste 1 cup Tomatoes, diced 1/2 cup Parsley, diced 3 cloves Garlic, minced 3/4 cup Dry White Wine 1/8 tsp. Crushed Red Pepper Flakes 2 tbsp. fresh Lemon Juice 1 tbsp. Unsalted Butter Instructions: Generously sprinkle Salt, Pepper, and a pinch of fresh Parsley over both sides of filleted Fish. Set aside. Add Olive Oil to skillet and placed over medium-high heat. When skilled is hot, gently lay in Fish. (Be careful! It will immediately begin sizzle and pop vigorously!) Cover Fish and allow to cook for 3-4 minutes or until it is no longer sticking to the pan and flips easily. Flip and cook uncovered for another 1-2 minutes or until filet flakes apart when pierced with a fork. While Fish is cooking, fill pot with water and bring to boil, according to instructions that come with Linguine. Once Fish is cooked, remove from skillet, place on plate, and cover to keep warm. Leave oil and liquid from Fish remaining in skillet. Add Tomatoes, Parsley, Garlic, White Wine, Red Pepper Flakes, Salt, and Pepper to skillet. Increase heat to high, and allow to cook down until reduced by half, approximately 10 minutes. Once reduced, stir in Lemon Juice and Butter until well mixed. While sauce is reducing, cook pasta. Drain and plate. Lay portion of Fish over pasta and generously ladle sauce on top. Serve hot! *While optional, this recipe really pops when the sauce and seafood are paired with Squid Ink pasta. Its unique, umami flavor takes this citrusy seafood pairing to the next level. You can find more information about where to purchase Flour City Pastas like this one, here.
Goulash was already family favorite in my house before I started using fresh heirloom tomatoes instead of their canned plum cousins. This recipe was birthed out of a creative stroke of inspiration and more heirlooms than I could keep up with before they spoiled. As the old saying goes, “Necessity is the mother of invention,” and so my summer goulash was born. The sweetness of the heirloom tomatoes gives this dish a fresh, lively new life, and it always seems to disappear just as soon as I make it! Summer Goulash with Heirloom Tomatoes By Holly Rodricks Makes 4-6 servings. Ingredients: 1 lb. Ground Beef 3-4 medium-sized Heirloom Tomatoes, blanched, peeled*, cored, and chopped roughly 3-4 cloves Garlic, minced Pinch of Baking Soda 8-10 leaves of Basil, thinly sliced Salt & Pepper to taste 1 lb. Macaroni or medium-sized, textured pasta of choice (Rotini, Fusili, etc.) Freshly grated Parmesan Instructions: Cook Ground Beef in a large skillet over medium heat until almost done. Remove from pan with slotted spoon, and set aside. Use oil from Beef remaining in pan to sauté Onions until translucent and soft. Add minced Garlic and sauté for an additional 1-2 minutes, until aromatic. Add Tomatoes and Beef, and allow to simmer for 10 minutes. Add Baking Soda, Sugar, Basil, and Salt and Pepper to taste, and increase heat to medium-high. Stir regularly, allowing to bubble for 15-20 minutes, or until tomato liquid thickens slightly and reduces by half. While liquid is reducing, cook pasta in salted water, and drain when cooked. Add pasta to skillet with all other ingredients. Mix thoroughly to combine. Serve hot, garnished with fresh Parmesan. *The tomatoes must be peeled to create the desired sauce in this recipe. To do this, fill a medium-sized pot halfway with water and bring to a boil. When the water is bubbling, drop your tomatoes in and let them sit in the boiling water for 30 second. Remove them with a ladle or tongs and put them in a sink full of cold water. Once they have cooled, the skins should peel right off.
Summer Minestrone Soup By Emily Burrichter Makes 4-6 servings. Ingredients: 6 cups Water 1 6 oz. can Tomato Paste 1 tsp. Italian Seasoning or 1 tsp. dried Oregano 1 Onion, chopped 1 bulb Garlic (6-8 cloves), minced 1 medium Zucchini or Yellow Squash, chopped 1/2 bunch greens of choice (Chard, Kale or Spinach), stems removed and cut or ton into small pieces 1 15 oz. can Kidney Beans 1 cup Penne or Rotini 1/3 cup finely grated Parmesan Cheese 2 tbsp. fresh Basil, chopped (Optional) Salt and Pepper to taste Instructions: In a stock pot, bring Water to boil and and Tomato Paste and Italian Seasoning. Add Onion, Garlic, Zucchini, and Greens to pot. Boil for 15 minutes or until vegetables are tender. Add Kidney Beans and Pasta. A couple of minutes before Pasta is done cooking, when it’s al dente, turn off heat and add Parmesan Cheese, Fresh Basil, and Salt and Pepper to taste.