Recipes from OurLocalFoods - from the farm to the table

Summer Shrimp and Veggie Ragout

- serves 4 to 6 as a main dish

Ingredients:

• 1 lb of local, wild caught shrimp, shelled
• 1/2 lb of romano type beans
• 1 C. of fresh local corn, kernels cut from the cob
• 1 C. of fresh cherry tomatoes, cut in half
• 1 small onion, sliced
• 1 clove of garlic, chopped
• 1/4 C. chopped fresh herbs (parsley, mint, and oregano)
• 1 C. of organic chicken broth
• 1/4 C. of white wine
• olive oil, and salt and pepper

In a heavy saute pan, softly saute the onion and garlic in olive oil until tender. Add shrimp and saute gently for about 2 minutes. Remove contents to another dish, and return pan to the flame. Add a little more olive oil, and saute romano beans until slightly tender (about 3 minutes). Add fresh corn and tomatoes, and saute together for an additional 2 minutes. Season veggies lightly with S&P, and then add to the shrimp bowl. Return pan to flame and deglaze with wine, then add chicken stock, and boil briskly to reduce to 1 cup of liquid. Return contents of bowl to the liquid in the pan and add fresh herbs. Then simmer for 1 to 2 minutes to combine flavors, and adjust seasonings to taste. Serve spooned over creamy grits for a light southern summer stew.

Zucchini Alla Scapece (Zucchini with mint and balsamic vinegar)

- serves 6 as a side dish

Ingredients:

• 3 zucchini or summer squash, slice into 1/4 inch slices or rounds
• 2 T. extra virgin olive oil
• 2 t.. aged balsamic vinegar
• sea salt and ground black pepper to taste
• 8 mint leaves

Heat a large heavy bottom skillet (Cast iron works great if you have one available) over medium high heat. Add just enough olive oil to lightly coat the bottom of the pan. When the oil begins to smoke add half of the zucchini slices, season with salt and pepper and cook for 3-4 minutes or until the squash begin to turn a nice golden brown. Turn squash over and cook for another 2 minutes to allow the zucchini to get tender. Remove from the pan and transfer to a plate or a shallow baking dish.

Repeat the process with the remaining zucchini. Add a touch more oil if needed, but be carefull not to add too much as the zucchini will not brown with extra oil.

Slice the mint leaves into threads and mix with the remaining olive oil and the balsamic vinegar. Drizzle this mixture over the warm zucchini slices and gently toss to ensure that all of the zucchini is marinated. Lay onto a clean serving plate and arrange as desired. Drizzle the extra vinegar mixture over top and sprinkle some sea salt on top. Allow to sit at room temperature at least one hour before serving to allow flavors to meld.

Traditionally this dish is served as part of an antipasti plate. It is also a great accompaniment to grilled fish or sliced fresh mozzarella.

Recipe courtesy of Scott Stefanelli
Chef Instructor, Culinary Institute of Charleston

Tagliatelle with Baby Vegetables and Lemon-Parmesan Sauce

From Bon Apetit May 2009, I was excited to uncover Tagliatelle with Baby Vegetables and Lemon-Parmesan Sauce. The pasta could take almost any form, but the freshest fettuccini will work best.

• 8 oz. Fresh, or high quality dried fettucine (or other ribbon pasta).
• # 2 Tbsp. Extra Virgin Olive Oil
• 1 Med. White Spring Onion, thinly sliced.
• 8 oz. Baby Zucchini, halved lengthwise.
• 8 oz. small green beans, cut in 1 “ lengths.
• 2 tsp. grated lemon peel
• 1 ¼ c. grated parmesan or pecorino romano cheese.
• 1/3 c. heavy whipping cream
• 2 ½ tbsp. fresh lemon juice

Cook pasta according to package directions, and then reserve two cups cooking liquid, returning the drained pasta to the pot. Heat olive oil in a medium sauté pan, and sauté zucchini, onion, and fresh green beans until tender ~ about 5-7 minutes. Add lemon peel, kosher salt and fresh cracked pepper and toss. Add one cup reserved pasta liquid, whipping cream and lemon juice to pan, scraping browned bits. Reduce slightly and pour over reserved pasta, adding more of the reserve liquid as needed to moisten. Serve immediately with good grated parmigiano reggiano cheese grated on top. A salad of spring lettuce or arugula and warm crusty French bread will soak up the flavors and satisfy the spring appetite.

Pork Roulade served with Bowtie Pasta and edible radish garnish

Let’s cook two pounds of curly mustard. Wash the beautiful lacy chartruese leaves and leave in the collander to drain. Finely dice some garlic or shallots. Heat a tablespoon of fresh green olive oil in a large wok or saute pan. Have a half cut fresh lemon for the finish. Coursely chop the mustard leaves. Add shallots and curly mustard leaves together to the wok at medium heat. Simply stir the greens as they wilt and gently saute to tenderness in about 10 minutes. Finally, drizzle with about a tablespoon of fresh lemon juice, then salt & pepper. Bowtie Pasta with Curly Mustard - Add the cooked chopped mustard greens to some al dente bowtie pasta! Drizzle with olive oil, lemon juice, salt and pepper and toasted pine nuts. Finally, top with a dusting of good quality parmesan cheese.

Serve bowtie pasta with curly mustard alongside grilled pork tenderloin and garnish with a bouquet of beautiful red radishes, fresh from the farm!