Have you ever opened up the fridge looking for something you just picked up, only to find an item you had purchased a week ago and forgotten about? Sometimes shopping and cooking for two or three can be a bit of a challenge when it comes to using all the ingredients before they go bad. When you’re trying to stay within a budget, buying ingredients in bulk that can work for multiple meals is a great way to save some cash! To get you started, check out this week’s in-season recipe
Pasta with White Beans and Summer Squash
As a perfect summer dinner or picnic dish, this recipe is light but packs a ton of color and flavor! With only a few simple ingredients, this meal is inexpensive and also easy to make. It even features our favorite seasonal veggies you can buy right at the market: summer squash and zucchini. PLUS, the leftover ingredients from this meal are perfect for preparing another tasty dish to help save some money and prevent food from going to waste.
Nutrition Information: Per Serving: 470 calories (130 from fat), 14g total fat, 5g saturated fat, 25mg cholesterol, 710mg sodium, 67g carbohydrate (12g dietary fiber, 9g sugar), 20g protein
Recipe from the Whole Foods Market!
4 small zucchini and/or yellow squash (about 1 lb), halved lengthwise and thinly sliced
3/4 cup 365 Everyday Value® Feta Cheese Crumbles
1/4 cup Greek or Italian dressing
1 (15 ounce) can 365 Everyday Value® Organic Cannellini Beans, rinsed and drainedPreparation
Saturday, July 27th
For a FREE Cooking Demonstration from Peter Di Lorenzi of the Chelsea Community KitchenStop by for FREE Samples, Information on Smart Shopping and More!
Cooking on a Budget
Use Ingredients for Multiple Meals
Remember that zucchini and feta you used to create the in-season pasta dish? Well, with those leftovers, why not make an entirely different meal? Try making this Zucchini Feta Pie, with only three additional ingredients! It’s simple, delicious, and works to keep your budget in check!
Zucchini Feta Pie
5 small zucchini (about 1 1/4 pounds), divided
3 tablespoons all-purpose flour
1 (6 ounce) container Greystone Creamery Feta Cheese Crumbles, divided
1 frozen (9-inch) regular or whole wheat pie crust
Preheat oven to 350°F. Very thinly slice one zucchini and set aside. Grate remaining zucchini, firmly squeezing it by the handful to remove as much liquid as possible.
In a large bowl, whisk together flour and eggs. Reserve 1/2 cup cheese, and then stir grated zucchini and remaining cheese into egg mixture. Transfer to pie crust, top with sliced zucchini (arranging it in circles, if you like) and reserved cheese and bake until firm and golden brown, 50 to 55 minutes. Set aside to let cool, and then serve warm or cold.
Recipe from Whole Foods Market!
Utilize tasty, affordable market greens to make this satisfying dish! Get a free sample at the market this week!
Greens and Potatoes with Garlic
A basic Mediterranean quick technique for turning healthy greens into a flavorful and substantial side dish…..sweet potatoes make it even healthierIngredients
|1-4 tbsp||Extra-virgin olive oil [to diet or to taste]|
|2-3 medium||Baking or sweet potatoes, scrubbed, NOT peeled|
|1-2 bunches or 1 bag frozen||Any green [leafy greens, broccoli, green beans, etc.] [always wash any fresh vegetables]|
|to taste||Salt & pepper|
|2-4 cloves||Peeled garlic [or to taste]|
|Boil greens [chopped if needed] in lightly salted water until nearly done to your taste [omit salt if you are on very-low or salt-free diet, but a little salt enhances flavor a great deal]|
|Bake potatoes in microwave or oven — or boil — until slightly more than done. Set aside|
|Drain greens in colander and set aside|
|While greens boil, prepare garlic-infused olive oil:|
|Heat olive oil in thick-bottomed pan over low heat|
|Cut the peeled garlic cloves into large chunks [only 2-3 chunks per head]|
|Heat garlic in olive oil, turning and stirring them occasionally, until they are rich golden but not browned|
|At this point, the oil is very well infused with garlic flavor. Remove garlic chunks [if you do not want to risk eating a chunk] of else leave them in the oil and warn people to look out for large golden chunks of garlic — this is hard to do with the potatoes there too|
|Add greens to the infused oil over medium heat and toss towell coat the greens|
|Chop potatoes [with skins on] into bite-size slices or pieces and add to greens, tossing well so that potatoes pick up the remaining oil and juices|
- In this particular recipe, the oil is strongly infused with fresh garlic flavor, so a little oil carries a lot of flavor punch, but some oil is required to pick up the garlic flavor.
- You may use any oil, but extra-virgin olive oil has much more flavor than others, and has beneficial effects on HDL cholesterol levels in the blood.
- With heartier-flavored greens such as Swiss chard, green beans, rapini, turnip greens, etc., a chopped tomato or two added to the oil will spread and carry the flavors and provide the potatoes with more juice to soak up.
- Squeezed fresh lemon juice can also enliven this kind of vegetable preparation.
- Cook greens to your desired level of doneness, but with more solid greens [broccoli, green beans, etc.], slightly longer cooking than currently fashionable al dente tastes releases more flavor and helps absorption.
- In this kind of dish, potatoes that are on the verge of falling apart are better than slightly underdone — their function is to absorb flavors and, by beginning to break up, to spread and attach them into the greens.
Total time: 10-20 minutes
New Vendor Offerings this Week:
* Ingredient for In-Season Recipe
Beverly’s Crafts and More – Pillows, baked goods, body cream, soap, granola, tarts and pies
Kapnick Farms: Tart cherries, raspberries, peaches, blueberries, maybe baking apples, fudge and baked sweet rolls
Greystone Creamery: feta*, possibly ricotta, Man-chel cheese, possibly cow Gouda, Chelsea-cam, Rosy-cam, blue Man-chel, sheep Gouda, butternut, garlic pepper and plain cream cheese.
La Baguette – French breads and baked goods
Janet’s LLC: grilling rubs, jam, flavored nuts, suckers, cajun butter, spices to make flavored butter, U-M and MSU “dammit dolls,” and greeting cards.
Mama Mo: hummus and seitan. Hummus flavors include ginger squash, tan/cran orange, sesame chive satay, kalamata rosemary, black pepper walnut, roasted pepper, horseradish, roasted garlic, traditional, lemon zest, curry lime, tomato basil, onion dill, roasted beet, wasabi, jalapeno, chipotle. Seitan flavors include: nuggets, traditional, fajita strips, Italian fennel sausage, breakfast sage sausage, vegan BBQ, BBQ, roast.
Merkel Gardens & Greenhouses – Hanging baskets, flats and produce (tomatoes, greens, onions)
Stone Hearth Breads and Bakery: pumpernickel, German rye and German rye seeded, Italian Milano, honey whole wheat, San Francisco sourdough, assorted cookies and buns, four-cheese pepperoni rolls, spinach feta cheese bread, multi-grain bread, country loaf, cheese bread, rosemary herb and tomato basil bread, four-cheese bread sticks, jalapeno cheese bread and assorted sweet breads — including cinnamon, cinnamon raisin, strawberry white chocolate, peach pecan, wild blueberry cream cheese, Reuben rolls, and bacon cheddar beer bread.
Tantre Farm – Organic Produce: Arugula, Beans (Green, Yellow), Beets (Chiogga, Red, Long Root), Cabbage (Green, Red), Chard (Swiss), Collard Greens, Cucumbers, Eggplant, Fresh Garlic, Kale (Curly, Lacinato, Red Russian), Leeks, Lettuce, Onions, (Green, Summer), Peas (Snap, Snow), Peppers (Hot), Potatoes (Red), Raspberries (Red), Spicy Greens, *Squash (Summer), Tomatoes (Cherry, Green, Plum) and *Zucchini (Yellow, Green)
Zatkovich Pastures – Grass fed beef, *eggs, poultry – NEW!
Johnny Secreto – Pasta sauce, BBQ sauce and BBQ rubs (plus apparrel) – This weeks special is a pasta sauce and pasta combo for $10, saving you $2!
Milos Creations – Baby clothes, chlldren’s accessories
The Happy Peasant – Handmade soaps, granola and produce
Get to Know Your Vendor – LA Baguette
For all the best in-season, summertime foods and recipes, stay tuned for the weekly installments of the
Chelsea Farmers Market Newsletter