Now that summer is approaching, the farmers market has re-opened and seasonal food is finally becoming more interesting than just potatoes. According to the Illinois Department of Agriculture, summer’s tasty morsels include fruits and vegetables that can last most of the season.
Horseradish Carrot “Fries”
Ingredients: 3 large carrots, 1 8-inch horseradish root (or prepared horseradish), 2 tablespoons vinegar, pinch of salt, pinch of thyme, 2 tablespoons olive oil, 2 tablespoons water
1. If you don’t have prepared horseradish, make it:
- Peel the root
- Chop it into pieces
- Put it in a blender or food processor
- Add water and vinegar
2. Cut carrots into matchstick pieces.
3. Coat the bottom of a pan with olive oil.
4. Put carrots in the pan and top with horseradish.
5. Pop the pan in the oven for about 30 minutes at 350 degrees Fahrenheit.
6. Toss those in a pan on the stove with some more olive oil to crisp them.
Yellow Squash Risotto
Ingredients: 1 cup rice, 3 cups vegetable (or chicken) broth, 1⁄2 cup white wine, 1 clove garlic, 1⁄2 cup chopped onion, 1 yellow squash (chopped), 2 tablespoons olive oil, pinch of thyme, salt and pepper to taste
1. Toast rice in a pan with olive oil, as well as onions and garlic.
2. Simmer broth in a pot.
3. Add wine and stir until the rice has absorbed the liquid.
4. When the rice has absorbed the liquid, add another ⅓ cup.
5. Once you’re down to about 2/3 cups of broth, add the squash and continue adding broth until it’s gone.
6. Sprinkle in thyme, salt and pepper to taste.
Minty Pea Mash
Ingredients: 1 cup fresh peas, 6 fresh mint leaves, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 clove garlic, 1 tablespoon ricotta cheese, salt and pepper to taste
1. Boil the peas in a pot of water for about 2 minutes, until they’re slightly mushy.
2. Cut mint leaves into long, thin strips and chop garlic.
3. Strain peas and add to a pan with olive oil, garlic and mint.
4. Saute until fragrant.
5. Pour the mixture in a bowl and add lemon juice and ricotta.
6. Mash. This is easiest to do with a potato ricer, but the back of a spoon will work. (Just make sure you’ve been training for this moment, because it’s really tiring.)
7. Add salt and pepper to taste and spread on toast or any other vessel of choice.
Plum Kuchen
Ingredients: 2 cups flour, 1 cup sugar, 1⁄2 teaspoon baking soda, 1⁄2 teaspoon baking powder, 1⁄4 teaspoon nutmeg, 1⁄4 teaspoon salt, 1 packet dry active yeast, ⅓ cup warm water, 1⁄2 cup ricotta cheese, 1 cup milk, 2 to 3 plums
1. Mix dry ingredients in a large bowl.
2. In a small bowl, combine warm water and yeast until it bubbles.
3. In a medium bowl, mix together ricotta and milk and add yeast mixture.
4. Mix wet ingredients into the dry ingredients, stirring until combined.
5. Pre-heat oven to 350 degrees Fahrenheit.
6. Pour cake mixture into a greased pan.
7. Wash plums and cut into thin slices.
8. Place plums on top.
9. Cook for about 45 minutes to 1 hour, depending on your oven. Check with a toothpick, and if it comes out clean, your kuchen is ready.
Crunchy Asparagus Tart
Ingredients: 1 bunch of asparagus, 1⁄4 cup ricotta cheese, 1⁄4 cup and 1 tablespoon cream cheese, 1⁄4 cup milk, 3 tablespoons and a few pats butter, 1 stalk of leek, 8 layers of thawed fillo dough, pinch of thyme
1. Wash and prepare your asparagus spears.
2. Chop leek into 1⁄2-inch pieces.
3. Saute in a pan with butter until soft and fragrant. (Nothing smells better than leeks cooking in butter.)
4. Combine leeks, ricotta, cream cheese, milk, salt and pepper in a bowl to make the filling.
5. Roll out the fillo dough, with about five layers for the base and a few pieces creating a “crust.”
6. Layer on the filling and top with asparagus spears.
7. Sprinkle with thyme and dot with butter.
8. Bake at 300 degrees Fahrenheit for about 30 minutes.