Farm Stand to Table

This summer in Southern California’s wine country has been full of delicious surprises, especially the local farm stands neighbors keep posting about on Nextdoor. I visited a few and came home with a vibrant haul: summer squash, micro-basil, cucumbers, grape tomatoes, and juicy fruit. The best part? Stepping into the kitchen with this mystery basket and letting color, flavor, and creativity lead the way. These two dishes stole the show with my guests, so I thought you would love them, too. Enjoy!

I decided to video my creations as I whipped them up in the kitchen. I genuinely believe you'll enjoy bringing these fresh, seasonal delights to your table as much as I enjoyed making them!

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Summer Farm Stand Ratatouille

Yield 6

Author Judy Doherty

Prep time

5 Min

Cook time

45 Min

Total time

50 Min

This is a summer edition of ratatouille using summer squash, cherry tomatoes, onions, and seasonings.

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Ingredients

• 1 tablespoon extra virgin olive oil
• 1/2 onion, sliced
• 2 cloves garlic, peeled, minced
• 1 bell pepper, cored and cubed
• 2 cups cherry tomatoes, stem removed
• 1 yellow squash, sliced in half and then into slices
• 1 patty pan squash, remove the stem, sliced in half, and then into slices
• 1 zucchini squash, sliced in half and then into slices
• 2 tablespoons chopped fresh basil or micro-basil
• 1 tsp garlic pepper (or garlic powder and black pepper)

Instructions

1. Saute the garlic and onion over medium heat in a large skillet. Add the tomatoes and saute until they start to soften. Add the remaining vegetables and stir.
2. Bake for 30 minutes in a preheated 390°F oven.
3. Stir and season to taste with salt and pepper.
4. Serve hot as a side dish.

Nutrition Facts

Calories

52

Fat

3 g

Sat. Fat

0 g

Carbs

7 g

Fiber

2 g

Net carbs

5 g

Sugar

4 g

Protein

2 g

Sodium

10 mg

Cholesterol

0 mg

Summer Ratatouillehttps://vimeo.com/1099460216A delicious roasted dish made with summer squash and tomatoeshttps://i.imgur.com/Bic2wN3.jpeg

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Shrimp and Lemon Fettuccine

Yield 5

Author Judy Doherty

Prep time

5 Min

Cook time

20 Min

Total time

25 Min

Here is a quick-cooking summer pasta dish that cooks the shrimp with the pasta and then finishes off with olive oil, garlic, basil, and fresh lemon juice.

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Ingredients

• 1 pound box of fettuccine noodles
• 16 ounces of shrimp, peeled, deveined, and thawed
• 4 cloves minced garlic
• 1 tablespoon olive oil
• 1/2 cup basil leaves (or microbasil), chopped
• 4 lemons
• 2 tablespoons Parmesan cheese

Instructions

1. Cook the fettuccine in a large pot of boiling water for 9-10 minutes. Stir occasionally. When the noodles are almost done, add the shrimp.
2. Cook about 3 minutes until the shrimp turn pink and are done. Drain all in a colander.
3. Heat a Dutch oven-style pan over medium heat. Add the olive oil and then saute the garlic. Add the noodle and shrimp mixture and allow it to heat. Add the fresh basil and juice of the lemons. Toss and serve.
4. Optional garnishes: grated Parmesan cheese and Aleppo pepper or red pepper flakes.

Nutrition Facts

Calories

487

Fat

8 g

Sat. Fat

2 g

Carbs

74 g

Fiber

6 g

Net carbs

68 g

Sugar

4 g

Protein

33 g

Sodium

161 mg

Cholesterol

224 mg

Shrimp and Lemon Fettuccinehttps://vimeo.com/1100093564Delicious one-pot mealhttps://i.imgur.com/aycz2nX.jpeg

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Tag @foodandhealth on instagram and hashtag it #foodandhealthrecipes

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