The Houndstooth Gourmet

I’m blogging from bed today yesterday. In fact, I’ve been in bed for two three days and aside from a trip to the doctor this yesterday morning, my ass is melding to my mattress.  Right about on Sunday morning,  a head cold went full steam ahead into a phlemy mess in my lungs (oh great–you thought you’d get food photos and here I am regaling you with my mucus moments). Thanks to the good care of Frank, drugs, and the company of my (faithful yet increasingly bored) dogs, I should be on the mend soon. And I do hope so, since we bought a sac-full of produce and fruit from the market that’s just waiting for us. It’s pretty sad when I looked at my precious tomatoes and corn and preferred to eat a can of Progresso Chicken Soup instead. I needed the steam.

Before I got sick, I did manage to make a lovely raspberry sorbet with berries I bought from Cameron Berry Farm,  whose stand is at the NE corner of the fountain’s pool–do check them out for berries, fresh cut herbs, zucchini blossoms, edible nasturtiums and their unique eight ball zucchini, which I’m not sure you should eat or mainline. Cameron’s raspberries were quite robust–looking like they had been picked just before the market (ie: not smushed). My raspberry sorbet would make a wonderful palette-cleansing intermezzo, or a light and summery end to a meal.  I’ll post some pics and a really easy recipe to make it a bit later.

Meanwhile, I’m trying to eat my veggies etc. and fortify myself with as many “super-foods” as I can so I can get well and get to the markets this weekend. So, last night, I was able to make a one dish meal — a pasta primavera with zucchini, squash, peppers, tomatoes, onions and garlic that just needed to be used up. I paired it with Barilla wheat corkscrew pasta and topped it with Fresh Joseph’s homemade mozzarella and grated Parmesan cheese. Fresh Joseph’s is the stand with fresh squeezed OJ that you may have noticed at the Old Town and West End markets.

Until the next At The Market, eat and buy local when you can.

One Dish Whole Wheat Pasta Primavera

Ingredients

• 1 box whole wheat pasta (I used Barilla Rotelli)
• 1 medium onion, chopped
• 2 tablespoons olive oil
• 2 cloves garlic, crushed
• 1 zucchini, quartered
• 1 yellow squash, quartered
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 tomatoes, diced
• 2 teaspoons dried Italian herbs
• 1 jar of your favorite pasta sauce
• Grated Parmesan
• Fresh mozzarella, sliced

Directions

Fill an all-purpose pot with water and cook pasta according to packge directions (remember to salt the pasta water). Drain pasta when it is al dente and reserve 1 cup of the pasta water. Return the pot to the stove over medium heat.  Add 2 tablespoons of olive oil. Saute onions and garlic for 5 minutes. Do not brown. Add zucchini, squash, peppers, tomatoes, Italian herbs and a pinch of salt and pepper, and continue to cook for 5 minutes, stirring frequently. Add pasta, pasta sauce, pasta water and a large handful of grated Parmesan cheese. Stir to combine. Salt and pepper to taste. Cover and cook for 5 minutes.

Meanwhile, turn on broiler. Top pasta with sliced mozzarella cheese. Place under broiler and allow to melt. Serve immediately with extra Parmesan to pass at the table.

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Tags: Alexandria, farmers markets, vegetarian, Recipe, pasta //