To the market, to the market, the Union Square Greenmarket to be exact! Picked up a few seasonal treats today and cooked a swell summer supper for Monsieur P and I
1. Squash Blossoms.
Wash and pat dry. Local goat cheese + basil chiffonade + sea salt -> mix all together with a bit of olive oil. Stuff the squash blossoms. Be gentle, they break easy! Bake 20 minutes at 350F. Absolutely gorgeous. Next time, will deep fry them, hehe.
…to make pesto! This huge bunch was only $2.25 today! Pine nuts, olive oil, Parmigiano-Reggiano, garlic, and salt to taste. Food processor, done in five minutes. As easy as that. I diced and roasted Yukon Gold potatoes in the oven, and tossed the potatoes with a generous helping of the fresh pesto. It served as the “carb” for our dinner
3. Fairytale Eggplant.
…as cute as the name would lead you to believe. Pricey – they were $8/pound at the Greenmarket today. Slice each eggplant in half lengthwise. Mince garlic. Heat olive oil in pan, brown garlic. Add eggplant. Saute 2-minutes till cooked. Splash in aged balsamic vinegar, deglaze pan. Eat!
Hope you are having a great start to the week