So I’ve wanted to make this “Farmer’s Market Friday” thing, a thing. I usually go to the market on Saturday, but I’m creating meals from the beautiful produce all week long. Farmer’s Market Friday is a way for me to capture and share the fun and delicious dishes I created using local produce. Not only does it foster seasonal cooking, it also inspires me to choose foods I’ve never cooked with before (like purslane; but those recipes didn’t turn out so well, so I’ll give purslane another try some other time!).
Last week, I kept it simple: tomatoes and bell peppers. But not just ANY tomatoes and bell peppers. Ravishing, multicolored tomatoes and purple bell peppers!
Aren’t they just gorgeous?! They’re so attractive I didn’t want to eat them. Just let them sit in a pretty bowl on my kitchen counter so they can grace my eyes each time I walk in.
Needless to say, that is not what happened. Instead, this did…
Tomato Polenta Bake
Creamy corn specked polenta topped with juicy, fresh tomatoes. Baking it adds a slightly crispy outer layer to the polenta, and elicits the sweetness of the tomatoes.
1.5 cups polenta, cooked
1 cup corn kernels mixed in (I stripped the kernels of leftover cobs)
1/2 cup grated jalepeno white cheddar (or any of your favorite cheese)
1/4 inch thick tomato slices to cover the top of your polenta
olive oil, salt & pepper to taste
– Add the corn and cheese to the warm cooked polenta and place into deep baking dish.
-Top with tomato slices and drizzle with salt and pepper.
-Bake at 400 for 25 minutes or until tomatoes are slightly blistered and maybe slightly charred.
Cannelinni Lemon Pasta Salad
1/2 pound pasta, cooked (any kind of bite sized pasta)
1 can cannelinni beans, drained and rinsed
2 cups finely chopped kale
2 cups cherry tomatoes, halved
zest and juice of 1 large lemon
2 TBS olive oil
1 TBS sunflower seeds
salt and pepper to taste
-Combine all ingredients and toss to evenly coat. Refrigerate and eat cold for best results.
Andouille Quinoa Stuffed Peppers
3-4 bell peppers, seeded with tops cut off and reserved
1-2 andouille sausages, cooked and chopped into small bite-size pieces (I used leftover sausage so it was already cooked)
1 cup cooked quinoa
3 cups raw spinach
1/2 large red onion
3 cloves garlic, minced
handful fresh basil, minced
olive oil, salt, pepper
-Preheat oven to 375 and place peppers into oiled baking dish.
– Heat oil in medium saute pan and saute onion, garlic and basil for 3 minutes. Remove from heat and add in spinach to wilt.
– Mix veggies and sausage with quinoa and stuff peppers with quinoa mixture. Top your peppers and bake for 30-45 minutes, until peppers are done to your likeness.