3 dishes make the most of early finds at farmers markets
PITTSBURGH -- May brings so many things we dream of during a long and dreary Pittsburgh winter: sunny skies, T-shirt weather, the excitement of the Pittsburgh Marathon and Mother's Day celebrations.
It also ushers in the local farmers market season, expanding the supply of fresh produce, homemade breads and desserts, organic meats, cheeses and wide array of prepared foods that support local businesses.
Perennial favorites include the Original Farmers Market in South Fayette, which got its start as the Allegheny County Fruit & Vegetable Growers Association in 1919 and blasted its opening horn for the first time this season recently. The Bloomfield Saturday Market also expanded operations from its smaller bimonthly winter market to a full-fledged open-air community market with more than three dozen vendors on May 2.
CitiParks Farmers Markets -which operates four markets across the city - kicks off its new season on May 10 in Squirrel Hill with a wide variety of local products and the popular Food Bucks program. Offered in partnership with Just Harvest, it distributes a $2 voucher for fresh fruits and vegetables for every $5 of SNAP purchases at participating retail locations.
The only downside is that you might not know what to make with all the bounty you bring home.
If a big bunch of tender, local spinach ends up in your bag, a pasta dish that combines the nutrient-rich green with ricotta cheese and heavy cream can't be beat. It comes together quickly, appeals to kids and with the addition of lemon, puts a fresh spin on a quick Italian-ish dinner.
Looking for a big bowl of plant-based protein that can survive a trip to the office for a not-so-sad desk lunch? Greens and beans made with Tuscan or curly kale - another early farm market find - is an easy, skillet-friendly dish that is both economical and nutritiously packed with antioxidants and fiber.
We also have a sweet suggestion for dessert using a tangy, crunchy vegetable some consider old-fashioned but actually adds a great seasonal flavor to everything from cocktails and salads to pies and crisps: rhubarb. Martha Stewart's "dump and whisk" rhubarb Bundt cake is nothing short of a marvel. Olive oil and whipped egg whites give it a light, fluffy texture that's reminiscent of a cake doughnut, and she also adds lemon for a citrusy tang. And the pan is coated in sanding sugar for a crunchy, sparkling bite.
Creamy Spinach Pasta
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This simple recipe calls for long, flat ribbons of pasta such as tagliatelle or fettuccine. I used whole-milk ricotta, but you could substitute part-skim if you're looking to cut down on fat. Toasting the pine nuts might seem like an extra step, but it really enhances their flavor.
¾ cup ricotta cheese
Kosher salt and freshly ground black pepper, divided
Pinch red pepper flakes
¾ pound tagliatelle or fettuccine
½ cup pine nuts
4 tablespoons unsalted butter
2 cloves garlic, minced
1 pound baby spinach leaves
1 cup heavy cream or half-and-half
Pinch of freshly grated nutmeg
Grated Parmesan cheese, for serving
In large bowl, combine ricotta with salt and pepper to taste. Add a pinch of red pepper flakes, stir to combine and set aside.
Bring a large pot of water to boil. Add 2 tablespoons of salt and return to rolling boil. Add pasta and cook until al dente according to package directions. Reserve 1 cup cooking water.
While pasta cooks, prepare sauce. In a 12-inch skillet over medium heat, toast pine nuts until they are fragrant and golden brown, stirring occasionally so they do not burn, about 3 minutes. Remove and set aside.
Add butter to pan and melt over medium-low heat. Add garlic and saute until pale golden, about 2 minutes. Add spinach and cook until it wilts, about 4 minutes more.
Add cream or half-and-half, bring to simmer and cook until sauce begins to thicken slightly, about 2 minutes. Season with salt, pepper and nutmeg.
Scoop pasta directly into skillet and toss to combine. Add pasta and spinach mixture to bowl of ricotta off heat and toss to coat, adding ¼ cup pasta water (or more, if needed) to loosen up the sauce.
Place pasta in bowls and sprinkle with pine nuts. Season with additional salt and pepper or pepper flakes, if desired. Pass grated Parmesan at the table.
Serves 4.
- Gretchen McKay, Post-Gazette
Kale with White Beans, Tomato and Parmesan
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Quick and healthy, this stovetop dish needs only a few ingredients to make it shine. Be sure to trim the tough and woody stems off the leaves before chopping them into bite-sized pieces to improve the texture of the dish.
I added grape tomatoes, fresh lemon juice and a touch of cream for a velvety finish. If you don't care for kale, substitute Swiss chard or spinach.
1 tablespoon extra virgin olive oil
1 small shallot, diced
2 small garlic cloves, minced
1½-2 cups Lacinato or curly kale, ribs removed, finely chopped
1 cup grape tomatoes, sliced in half
Juice of 1 lemon
½ teaspoon dried oregano, or to taste
Pinch of crushed red pepper flakes, or to taste
Sea salt and freshly cracked black pepper, to taste
1 (15-ounce) can white cannellini beans, drained and rinsed well
3 tablespoons chicken or vegetable broth
3 tablespoons heavy cream or half-and-half
3 tablespoons grated Parmesan, plus more for serving
Lemon wedges, for serving, optional
Heat a large pan over medium heat and add olive oil and onion. Cook for 2-3 minutes, until onion is softened. Add garlic and cook another 1-2 minutes, until fragrant.
Add kale, tomatoes and lemon juice. Season with oregano, crushed red pepper and salt and pepper, to taste. Give it a good toss, and cook until everything is heated through, about 1 minute.
Add drained white beans, chicken broth and heavy cream or half-and-half. Stir until well combined and simmer for 10 minutes.
Stir in grated Parmesan, taste and, if needed, season again with salt and/or pepper to taste.
Serve in warmed bowls with crusty bread for scooping and extra Parmesan for sprinkling.
Serves 4.
- Gretchen McKay, Post-Gazette
Rhubarb Lemon Bundt Cake
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Rhubarb makes a great filling for a crisp or pie if you add enough sugar to counterbalance its tartness. But the tangy, crunchy vegetable also can add a wonderful flavor to cake. Served with a cup of coffee, it also makes a nice breakfast.
1¼ cups extra-virgin olive oil, plus more for pan
Sanding or sparkling sugar, for pan
2 cups unbleached all-purpose flour
½ cup fine yellow cornmeal
1 teaspoon baking powder
½ teaspoon baking soda
1¼ teaspoons kosher salt
3 large eggs, separated
1¼ cups plus 2 tablespoons granulated sugar
2 teaspoons pure vanilla paste or extract
2 teaspoons grated lemon zest, plus ¼ cup fresh juice (from 1 or 2 lemons)
8 ounces rhubarb, cut into a ½-inch dice (2 cups)
Preheat oven to 350 degrees. Brush a 10‐to‐15‐cup Bundt pan with oil; generously sprinkle with sanding sugar to fully coat (do not tap out excess).
In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt.
In another bowl, whisk together oil, egg yolks, 1 cup granulated sugar, vanilla and lemon zest and juice. In a third bowl, beat egg whites on low until foamy.
Increase speed to medium‐high and gradually add ¼ cup granulated sugar, beating until stiff, glossy peaks form.
Stir oil mixture into flour mixture just to combine. Stir ⅓ of egg‐white mixture into batter, then gently fold in remaining egg‐white mixture just until no streaks remain. (Do not overmix.)
Toss rhubarb with remaining 2 tablespoons granulated sugar to evenly coat. Fold rhubarb mixture into batter, then transfer to pan; smooth top with a spatula.
Bake until cake is golden brown on top and a wooden skewer inserted into center comes out clean, 45-50 minutes (if top is browning too quickly, tent with foil).
Let cool in pan on a wire rack 20 minutes, then invert onto a plate or stand and let cool completely before slicing and serving.
Cake is best served the day it's baked, but can also be stored in an airtight container at room temperature up to 2 days.
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