where the farmers you meet grow the food you eat!

This week’s recipe! Print + bring to market

Sunday Dinner Ideas from: July 6th, 2014

We do our best to offer recipes that use as many products from our market as possible! Here are this week’s selections:

Ravioli with Fresh Peas, Garlic Scapes and Sage

  • 14 oz (400g) pk cheese or mushroom ravioli
  • 3 Tbsp (45 ml) Butter
  • 4-5 Garlic Scapes, finely chopped
  • 12-14 Fresh Sage Leaves
  • 1 cup (250ml) Freshly Shelled Peas
  • Pinch of Sea Salt
  • Freshly Ground Black Pepper
  • Pecorino Romano Cheese

Preparation

Bring to boil a large pot of well-salted water. Cook ravioli as per package instructions, or until the pasta floats. Drain, reserving a small cup of the pasta water.

In a large skillet, melt butter over medium low heat until it turns amber. Add sage leaves and cook until crisp. Add garlic scapes. Stir and cook for 2-3 miutes, then add about ½ cup of pasta water, salt and pepper to taste. Add peas, squashing gently with the back of a spoon so they don’t roll off the plate. Add ravioli and toss lightly. Serve with grated Pecorino Romano on the side.

Simple Strawberry Sauce

Ingredients

  • 2/3 cup white sugar
  • 1/2 cup orange juice
  • 5 teaspoons cornstarch
  • 1 1/2 teaspoons vanilla extract
  • 4 cups sliced fresh strawberries
  • 1 cup sliced rhubarb

Preparation

Combine sugar, orange juice, cornstarch, and vanilla in a large sauce pan. Bring to a boil over medium heat. Add strawberries and rhubarb; reduce heat and cook, stirring occasionally, until tender, 5 to 10 minutes. Remove from heat and mash the cooked berries with a fork. Serve warm or cold.

Thank you to our volunteer Keri Landriault for this week’s recipes.

Leave a Comment

Your email address will not be published. Required fields are marked *