Monday, August 9, 2010

Farmer's Market Meal

In just two weeks, Summer will be over for me.   :sigh:   It always goes by too fast.

See, while I am mostly a stay-at-home Mom, I'm also working on my B.A. in Elementary Education...which takes a really long time if you have a kiddo!

Anyhow, our town has two farmers markets. One on Tuesdays and one on Saturdays. The Tuesday one is much smaller but still has some great stuff. Last week I flew back from visiting my family in Tennessee. The flight left Nashville at 6:00 am (Central Time) so by 7:20 (Mountain Time), I was in Denver and then drove a couple hours until I hit home. I spent most of the day lying on the couch watching tv while trying to convince my daughter to take a nap with me.

I like my sleep.

By the time 5:00 rolled around, I hadn't the foggiest idea what to make for dinner. But I was really over eating out from my trip so I headed to the grocery store anyway. Thankfully, the Tuesday farmer's market is right on my way to the grocery store. I would much rather have the same money I would have spent on similar products at the grocery store go straight to the farmer's pockets so I decided to create a meal mostly out of ingredients I found at the farmer's market.

Here is what I got! Green beans, pasta, kolrabi, and a couple squash. Oh, and a tomato but it somehow didn't make it into the picture.

I was really excited about the pasta - saffron, fire-roasted red pepper and porcini mushroom!

Because the pasta had such great flavors, I knew I didn't want to go crazy with adding a bunch of stuff so this is one of those recipes where the natural flavors are what it's all about.

In a skillet, cook chopped squash in 1 tbsp. of butter and 1 tbsp. olive oil.

After a minute, add in the kohlrabi and onion.

Cook your pasta for about 8 minutes or until al dente. Add 1/2-3/4 c. freshly grated parmesan cheese. Drizzle on a bit of olive oil.

By now the veggies are crisp-tender so add them to the pasta.

Chop up a tomato, you know, that one that was hiding in the photo. Add that to the pasta as well.

Yummy! I ended up really liking it cold too. And got some serious cravings for it the next day. :)

Orzo with Squash and Kohlrabi (printable recipe)
4 entree servings or 8 side servings

8 oz. orzo pasta, cooked to package directions
1 large squash, chopped
1 kohlrabi, peeled and finely chopped
1/2 yellow onion, chopped
1 tomato, chopped
3/4 c. grated parmesan cheese
olive oil

Cook orzo according to pacakge directions.

Meanwhile, saute squash in a large skillet with a bit of olive oil or butter. After a minute or two, add the kohlrabi and onion. Continue to saute until all the vegetables are crisp-tender.

Drain the orzo. Drizzle with a bit of olive oil and add parmesan cheese. Toss. Add saute'ed veggies along with the fresh tomato. Toss again. Sprinkle with salt and pepper, to taste.

Serve hot or chilled! As an entree or a side.

1 comment:

  1. Found you on $5 Dollar Dinner Mom...this looks great!


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