Sunday Suppers, Market Kitchen: Early June

Sundays in the market kitchen are so inspiring with a fridge full of treasures from Saturday farmers markets. And, Sunday dinners, are a perfect time to take a relaxed approach to playing in the kitchen with all of your market finds to create a dinner for friends and family!

To start, a simple snack of Stoudt's Roasted Thyme Cheese, sliced, room temp; served with Crisp & Co. Pinot Noir Pickled Beets! I love this cheese from Stoudt's, delicious for snacking and melting in sandwiches. Slightly sweet and nutty, with a definite note of thyme.

The sides, well, its all about the veggies! Both of the sides are based on vegan dishes from Phaidon's Vegan cookbok, however, this meal is far from vegan as you will see!

Veg #1: A salad of Down to Earth Harvest's radicchio, grilled, and topped with Old Homestead Farms cherry tomatoes, B&H Organic's radishes and mint from my "garden" - the only thing that grows in my garden.  To grill the radicchio simply cut in half, drizzle with olive oil and grill till it begins to char. Remove and cut into 1 inch sections. Slice the radishes, quarter the tomatoes, sliver the mint and toss with a simple mustard vinaigrette. Plate the grilled radicchio on one half of the platter and the tossed veggies on the other. Drizzle a touch of dressing on the radicchio too.

Veg #2: Peas, Asparagus and Shiitake Mushrooms with Penne in a Saffron Cream Sauce.

  • Ready the cream sauce by heating about 1 cup of cream - real cream! When warm take off the heat and add about 1 teaspoon saffron threads to infuse.
  • Cook about 1/2 pound penne pasta, fresh from Aunt Mamie's Italian Specialities.
  • Ready the vedge. I used a mix of sugar snap peas and snow peas, purple and green, as well as the last of the season asparagus from B&H Organics, cut into bite size pieces. In a large saute pan, heat about 2 tablespoons olive oil, add about 1/4 cup chopped onions or leeks, saute till translucent. Add slivered shiitake mushrooms and brown slightly. Add the peas and asparagus and toss, sauting to slightly tender.
  • Add the pasta and cream sauce. Season with salt & pepper. So easy and so delicious.

You can stop here and make a vegetarian very happy, but I bought meat from Carnicopia, beef, expertly butchered, grass fed goodness, tri-tip steaks. These steaks were beautifully marbled with fat. They grilled up perfectly - wish the photo was a bit better - a perfect medium rare. Salt and pepper, nothing more, the meat has all the flavor. 

Dessert - the easy button! Peach Cream Croissant Tarts from Malvern Buttery and Vanilla Strawberry Shortbread Cookies from Flour & Oats!