I’ve been having a great time this summer visiting the nearby farmers’ market on Saturdays, taking in the fresh smells and vibrant colors of the most amazing fruits and vegetables. I swear, I bought blackberries last weekend that were the size of my thumb! Unbelievable!
The only problem has been that I’ve been hoarding these amazing vegetables with no time to actually do anything with them! That all changed tonight with a delicious clean-out-the-fridge summer succotash. I took all the vegetables that were on the verge of, I’ll say it nicely, becoming compost and sauteed them with butter, olive oil and thyme, then served the whole mixture over quinoa for a perfectly fresh and light summer dinner!
I used onions, garlic, green beans, mushrooms, corn and little heirloom tomatoes, but you can use whatever you have on hand. Although, according to the ever-reliable Google search, a succotash is made of corn and some sort of bean (usually lima), so I’m pretty sure this counts. Even if it doesn’t – I don’t care because it just tastes SO good!
Here’s the recipe for Summer Succotash:
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From the lack of updates it probably looks like I haven’t been cooking much. While I have been cooking, although less frequently than I wish, it’s really just been not having the time to post.
Today, I finally got around to uploading my photos and discovered a bunch of shots from an amazing meal I made a few weeks back: fresh pasta with farmers’ market peas and spring onions. I know I jotted down the recipe on the back of an envelope or something that has since disappeared (shocking!), but the truth is that for something this fresh and delicious you don’t really need a recipe.
In fact, I’m not even sure what the highlight of the dish is: the fresh homemade pasta or the glorious peas and onions straight from local farms. But the best part of this weeknight meal is that it came together in less than hour!
I started with the homemade pasta by whipping up the dough and letting it rest at room temperature for about 30 minutes. I then rolled it into thin pieces using a pasta machine, but cut it by hand into wider pieces, which was a lot of fun.
While waiting for the pasta dough to rest, I prepped the other ingredients and began making the sauce: sauteed the chopped spring onions in equal parts butter and olive oil (be generous – this is the base of the pasta sauce!) until soft and caramelized, added minced garlic and cooked until fragrant, then removed the pan from the heat and stirred in about a cup of fresh shelled peas.
Next I cooked the pasta in batches of salted, boiling water and strained the noodles directly into the saute pan with the vegetables. Fresh pasta cooks really quickly – just two minutes. Finally, I stirred in ricotta cheese, fresh mint and basil, lemon juice, and salt and pepper to taste. Save a bit of the pasta cooking water to thin out the consistency of the sauce if necessary.
And that’s it! Fresh, simple and incredibly delicious – quite possibly the best thing I’ve had all summer that didn’t contain chocolate!