Pasta Siciliana
By Renée Lasko
 
 Fennel, pine nuts and golden raisins add Mediterranean flare to this briny pasta

Yield: 4 4-ounce servings                                                  Prep time: 30 minutes

Ingredients:
As needed                   Water, salted, for pasta
½ cup                          Olive oil, divided
6 each                          Sardines, fresh or canned, roughly chopped
1 cup                           Onion, chopped into ½” pieces
1 ½ cup                       Fennel bulb, chopped into ½” pieces (approximately 1 bulb)
4-6 each                       Anchovy filets, drained and mashed with a fork
1 tablespoon                Garlic, chopped
2 tablespoons              Tomato paste
2 tablespoons              Raisins, golden
2 tablespoons              Pine nuts
1/8 teaspoon (pinch)    Saffron (optional)
¼ teaspoon                  Black pepper, ground
1 to 1 ½ cup                Water, warm
As needed                   Salt
6 ounces                      Pasta, whole wheat

Method of Preparation:
1. Gather all ingredients and equipment.
2. Bring a pot of salted water to a boil.
3. Meanwhile, in a sauté pan heat 2 tablespoons olive oil over medium heat.  Add sardines to pan, sautéing just until they begin to turn golden.  Remove from pan and set aside.
4. Add 2 tablespoons of olive oil to pan and return to medium heat.  Add fennel and onions and cook until soft, approximately 10-15 minutes, stirring occasionally.
5. Return the sardines to the pan and add the anchovies, garlic and tomato paste.  Cook, stirring often, for approximately 5 minutes or until the fish has broken down and melted into the sauce.
6. Add the raisins, pine nuts, saffron, black pepper and water.  Reduce the heat and sauté for approximately 10 minutes or until sauce has thickened.  Keep warm until pasta is ready to serve.
7. When pasta water is boiling, add pasta and cook 8-12 minutes until al dente.
8. Drain pasta and add to sauce, tossing to coat.
9. Transfer pasta to serving platter and top with minced fennel fronds.

Chef’s Notes:  Although Sicilian cuisine regularly uses sardines and anchovies -- both of which are rich in Omega-3s -- Worcestershire Sauce can be substituted for the fish if desired.

© Renée Lasko 2014

Eggplant Caponata
By Renée Lasko

Take advantage of August's harvests with this traditional Sicilian appetizer 
that’s great with crostini, atop fresh greens or on its own

Yield: 6 1/2-cup servings                                                    Prep time: 1 hour

Ingredients:
¼ to ½ cup                  Olive oil, divided
3 cups                         Eggplant, peeled and cut in ½” pieces
¼ to ¾ teaspoons       Salt, divided
½ teaspoon                 Black pepper, ground, divided
½ cup                          Onion, chopped into ½” pieces
½ cup                          Celery, chopped into ½” pieces
1 cup                           Tomatoes, peeled, seeded and chopped into ½” pieces
2 tablespoons              Tomato paste
¼ cup                           Olives, Sicilian green or Kalamata, pitted and roughly chopped
2 tablespoons              Golden raisins, soaked in water for 15 minutes and drained
1 ½ teaspoons             Capers
1/4 cup                         Red wine vinegar
1 tablespoon                Pine nuts, toasted
1/4 cup                         Basil, fresh, chopped or finely shredded

Method of Preparation:
1. Gather all ingredients and equipment.
2. In large sauté pan, heat 2 tablespoons olive oil over medium heat.  Add eggplant and season with a pinch of salt and pepper.  Sauté for approximately 15 minutes or until soft, stirring occasionally.  When soft, remove from pan and set aside in medium bowl.
3. Using same sauté pan, heat 1 tablespoon of olive oil over medium heat.  Add onions, seasoning with a pinch of salt and pepper.  Sauté for approximately 3 to 5 minutes or until onions are translucent and starting to turn golden brown.  When beginning to turn gold, remove from pan and add to bowl containing eggplant.
4. Using the same sauté pan again, heat 1 tablespoon of olive oil over medium heat.  Add celery, season with salt and pepper and sauté for approximately 3 minutes or until soft.  Remove celery from pan and add to bowl containing onions and eggplant.
5. Using the same pan, add a tablespoon of oil to pan and heat.  When the oil is hot, return the eggplant, onion and celery back to pan.  Add the tomatoes, tomato paste, olives, raisins, capers, vinegar, pine nuts and basil.  Add an additional ¼ teaspoon salt and pepper.  Cook for approximately 15 minutes, until all vegetables are soft and flavors have begun to blend.
6. Taste mixture and adjust salt and pepper, if needed. 
7. Remove caponata from heat, transfer to medium bowl and allow to cool.*

Chef’s Notes:  Caponata may be served as a topping for crostini, as a topping for a salad or fish, or on its own as an appetizer.  It may be served slightly warm or cooled to room temperature.

* For a greater melding of flavors, wrap the bowl and allow the caponata to cool in the refrigerator for several hours or overnight.  When you're ready to serve, remove bowl from the refrigerator and allow to warm for at least 30 minutes before serving.

© Renée Lasko 2014

Thai-Style Chicken, Cabbage and Basil Stir Fry
By Renée Lasko

Another quick, easy and light dish that’s perfect for a hot summer day

Yield:  4 1 ½ -cup servings                                                Prep/cooking time: 15 – 30 minutes

Ingredients:
4 teaspoons                 Olive oil, divided
12 ounces                    Chicken breast or thighs, diced
2 cloves                        Garlic, finely chopped
½ teaspoon                  Crushed red pepper
4 each                          Scallions, sliced
6 cups                          Cabbage, shredded or chopped*
¼ cup                           Peanuts, unsalted, chopped
¼ cup                           Lime juice
2 teaspoons                 Rice wine vinegar (or 1 teaspoon white vinegar)
1 teaspoon                   Thai fish sauce (optional)
2 teaspoons                 Reduced-sodium soy sauce
½ cup                           Basil, fresh, chopped or chiffonade
¼ cup                           Mint, fresh, chopped or chiffonade

Accompaniments  (choose one if desired):
4 each                          Whole wheat tortillas/wraps, warmed
2 each                          Whole wheat pitas, cut in half
2 cups                          Brown rice, cooked

Optional:
1 cup                            Bean sprouts
2 tablespoons              Cilantro, fresh, chopped

Method of Preparation:
1. Gather all equipment and ingredients.
2. Heat 2 teaspoons olive oil in sauté pan over medium-high heat.  Add chicken breast and cook for approximately 5 minutes until meat is opaque and slightly browned.  Remove chicken from pan and set aside.
3. Heat remaining 2 teaspoons of olive oil in sauté pan over medium high heat.  Add garlic and crushed red pepper, stirring rapidly for 10 seconds.  Add scallions and cabbage and cook, stirring frequently, for about 3 minutes or until cabbage begins to wilt.
 4. Toss in the cooked chicken and peanuts.  Drizzle the lime juice, vinegar, fish sauce and soy sauce over the cabbage and chicken mixture, tossing well to mix in evenly.  Cook until everything is heated through, about 1 or 2 minutes.
5. Remove from heat.  Add basil and mint, tossing well to mix in evenly.
6. Distribute evenly among plates, tortillas/wraps, pita halves or over rice.  Top with bean sprouts and cilantro, if desired.

Chef’s Notes:  Adjust lime and vinegar as desired.  If you chose not to use fish sauce, increase  the amount of soy sauce as needed.  For a stronger lime flavor add some lime zest immediately before removing from heat.  This recipe also works with already-cooked leftover chicken or chicken strips; if using those, skip step 2.

* This recipe works well with both regular and Napa cabbage.

© Renée Lasko 2014

Broiled Goat Cheese and Snap Pea Toasts
By Renée Lasko

A super simple appetizer, snack or lunch that showcases our market's cheese, vegetables and bread

Yield: 1 1-slice serving                                                        Prep/cooking time: 10 - 15 minutes

Ingredients:
1 slice                     Whole grain, French or other bread, thinly sliced
2 - 3 tablespoons    Dill chevre
4 - 8 each               Sugar snap peas

Method of Preparation:
1. Gather all ingredients and equipment.
2. Put oven rack in top position (for a combination oven/broiler) and turn broiler on to preheat.
3. Toast bread lightly until it is crisp but, at most, only very lightly brown.
4. Spread chevre on toasted bread.
5. Place slice of bread on cookie sheet and put under broiler.  Broil for 3 to 5 minutes or until top of chevre has softened and melted.
6. Remove bread from broiler, transfer to plate and arrange snap peas on top of chevre.

Chef's Notes:  Although the flavor of dill chevre works especially well with sugar snap peas, you may substitute unflavored or another flavored chevre according to taste.

© Renée Lasko 2014

Thai-Style Carrot and Ginger Salad
By Renée Lasko

A quick and refreshing salad that's perfect for a summer day

Yield: 4 1-cup servings                                                       Prep/cooking time: 15 – 20 minutes

Ingredients:
2 each                   Limes, fresh, zested and juiced
1 tablespoon         Ginger, fresh, grated or finely chopped
1 clove                  Garlic, minced and crushed
1 teaspoon            Olive oil
1.5 pound             Carrots, peeled
¼ teaspoon           Salt
2 tablespoons       Cilantro, fresh, chopped

Method of Preparation:
1. Gather all equipment and ingredients.
2. In a small bowl, combine lime zest and juice, ginger, garlic and oil.  Whisk together and set aside.
3. Using a vegetable peeler, shave the carrots into ribbons.*  In a medium-sized bowl toss the carrots with the dressing and salt.  Cover the bowl and set aside for at least 10 minutes to allow the carrot to soften.  If setting aside for longer than 30 minutes, refrigerate the carrots until 5 minutes before they are to be served.
4. Toss carrots with cilantro immediately before serving.

Chef’s Notes:  The carrot ribbons may be blanched to achieve a softer texture.  Be sure, however, to remove them from the boiling water after only a few seconds to prevent them from overcooking.

* To make this dish even easier to prepare, the carrots may be shredded using either a box grater or the shredding disk of a food processor.

© Renée Lasko 2014

For me, nothing says August like a pot of ratatouille!  Eggplant, zucchini, tomatoes, bell peppers, onions -- all the best of summer produce, all brought together in a French classic.

This is my go-to recipe for ratatouille, adapted from Mollie Katzen's recipe in The Moosewood Cookbook.  It does take a bit of time to chop all of the vegetables needed, but you can do all of that a day or two in advance of cooking.  The only things I hold off on are crushing the garlic and chopping the fresh tomatoes.  Although I use a can of tomato puree, you can certainly cook down your own to make everything fresh and local!


Ratatouille
Mediterranean-Style Summer Vegetable Stew
by Renee Cyr Lasko
adapted from Mollie Katzen, "Ratatouille," The Moosewood Cookbook

Yield: Approx 2 quarts 

Ingredients                                                                 Quantity
Olive oil                                                                      1/4 cup
Garlic cloves, crushed                                                6 each
Bay leaf, dried                                                            1 each
Onion, chopped medium                                            1 large, approx. 2 cups
Salt, kosher                                                                1/4 tsp.
Basil, dried                                                                 1 tbsp.
Marjoram, dried                                                          1 tbsp.
Oregano, dried                                                           1 1/2 tsp.
Herbes de Provence, dried*                                         2 tbsp.
Rosemary, dried, powdered or crushed                     1/2 tsp.
Eggplant, chopped in 1/2" cubes                                2 medium, approx. 5 cups
Wine, burgundy or other dry red                                1 cup
Tomato puree                                                             28 oz.
Zucchini, chopped in 1/2" cubes                                 2 medium, approx. 5 cups
Bell pepper, green, chopped in 1/2" pieces                4 medium, approx 2 cups
Salt, kosher                                                                 1/2 tsp.
Pepper, black                                                              1/2 tsp.
Tomatoes, chopped in 1/2" cubes                               3 medium, approx. 2 1/2 cups
Parsley, fresh, minced                                                 approx. 1/4 cup


Method of Preparation:
1. Gather all ingredients and equipment.
2. Heat olive oil in large, heavy cooking pot.  Add crushed garlic to oil, heat until fragrant.
3. Add bay leaf, onion and salt; saute over medium heat until onion begins to turn transparent.  Add herbs.
4. Add eggplant, wine and tomato puree, stirring to mix well.  Cover and simmer for approximately 20 minutes over medium-low heat, until eggplant is easily pricked by a fork.
5. Add zucchini and peppers, stirring well.  Cover and simmer 20 minutes over medium heat or until zucchini have begun to soften.
6. Add additional salt, pepper and tomatoes.  Mix well and continue to cook over medium heat for at least 20 minutes, until all vegetables are tender.
7. Taste; add more herbs, salt, pepper or wine as needed.  Cook for at least five minutes after adding additional ingredients to allow flavors to blend.
8. Just before serving, mix in fresh parsley.

Serving suggestions: Serve as an entree over brown rice or with good sourdough, French or country bread, or serve as a side dish.

* If you don't have Herbes de Provence handy, substitute 2 tsp. dried basil, 21/2 tsp. dried marjoram, 1/2 tsp. oregano and 1 tsp. dried rosemary.

Okay, this is a quick blog post with the content of our Press Release that we sent out to advertise the Market. We hope to see you there this Saturday as we open for the 2013 season. Don't forget to get your free PSFM reusable bag with our thanks. (Child-shaped bag holder not included.)

PRESS RELEASE

PUTNAM, CT, JUNE 2012: The Putnam Saturday Farmers' Market (PSFM) opens for the 2013 season on Saturday, July 22nd at the Putnam Riverview Marketplace, located at 18 Kennedy Drive. The Market is open from 10:00 a.m. to 1:00 p.m. on Saturdays from June 22nd through October 19th.

To celebrate opening day the PSFM will be giving customers a reusable PSFM shopping bag (while supplies last) as a thank you for keeping our market going.

Five of last year’s farmers – Indian Spring Farm, Maple Brook Farm, Meadow Stone Farm, Palazzi Orchards and Woodstock Farms – will be joined by three new regulars: Abington Grown/We-Lik-It, Blueberry Hill Organic Farm and Farmed It.

Aspinock Spring Pottery will also be at the market on the 22nd, selling its handmade pottery and fused glass. Mon Chi Tree will be at the market the following Saturday, June 29th, selling jewelry and home décor items.

To see images of these artisans’ work, learn more about the farmers and get more information about the PSFM’s upcoming events go to the Market’s web page: http://www.putnamfarmersmarket.org. 

Themes for future weeks will include summer activities, dog days, gardening, community resources, the value of Scouting and the cost and nutrition advantages of buying local produce. If you are interested in becoming part of the market you can visit the web page or contact the Putnam Economic Community & Development office at 860-963-6384.

We're very excited about the upcoming 2013 season and our new website. We hope to see you soon at the Putnam Saturday Farmers' Market!

Here's more from the Academy of Nutrition and Dietetics about making healthful eating a part of your everyday routine:

Academy of Nutrition and Dietetics Shares Tips to Eat Right for Your Lifestyle during National Nutrition Month and Beyond

1/29/2013 
CHICAGO – Eating right is essential to keeping your body running at its best. During National Nutrition Month®, the Academy of Nutrition and Dietetics reminds you to build an eating plan with your unique lifestyle and nutritional needs in mind. So whether you're a vegetarian, student, athlete, busy parent or a jet-setting executive, it’s important to "Eat Right, Your Way, Every Day."

"There's no one-size-fits-all way to eat that's right for everyone," says registered dietitian and Academy spokesperson Jim White. "In reality if the diet doesn't fit with your lifestyle and unique needs, it won't work in the long-term and can even leave you missing out on the nutrition you need to get you through the day."

"Americans have flexibility in making choices to create a healthy eating pattern that meets nutrient needs and stays within calorie limits."

White offers the following tips to eat 
right for your lifestyle:

Career: Busy work days and business travel can lead to on-the-fly meals. 

• For desktop dining, keep single-serve packages of crackers, fruit, peanut butter, low-sodium soup or canned tuna in your desk.
• Always on the go? Tuck portable, nonperishable foods in a purse, briefcase or backpack for a meal on the run. Try granola bars, peanut butter and crackers, fresh fruit, trail mix or single-serve packages of whole-grain cereal or crackers.

Athletes: Whether you are a competitive athlete or just enjoy working out, what you eat will affect your performance. 

• Your body needs fuel to function, so eat a light breakfast or snack before you exercise. Try low-fat yogurt, graham crackers with peanut butter, a banana or cereal with low-fat milk.
• Before, during and after exercise, replace fluids with plenty of water or a sports drink, if you prefer.

College Student: The student lifestyle can be fast-paced and low-budget. Students can eat right on a budget with some savvy food shopping tips. 

• Stock smart snacks that combine protein and carbohydrates to fuel you like:

Apples with peanut butter, carrots and hummus, hardboiled eggs and fruit, banana and yogurt, almonds with low-fat cheese or whole-grain cereal. These also double as a quick grab-and-go breakfast to wake up your brain and muscles for the day’s activities.

• At the cafeteria, salad bars are a great choice, just go easy on the cheese, bacon, creamy dressings and other high-calorie add-ons. Follow the MyPlate guidelines and make half your plate fruits and vegetables.

Families: Caring for family, whether children, elderly parents or both, can be a handful. However, family meals allow parents to be role models to promote healthy eating. And, just because a meal is made quickly doesn’t mean it can’t be nutritious.

• Keep things simple. Build a collection of recipes for quick and easy family favorites. Choose ingredients that you can use from more than one meal. For example, cook extra grilled chicken for chicken salad or fajitas the next day.
• Ask for help. Get the kids involved making a salad, setting the table or other simple tasks.

Vegetarian: A vegetarian diet can include just as many tasty varieties of foods as one including meat. For example, nutrient-rich beans are recommended for everyone. Enjoy vegetarian chili, a hummus-filled pita sandwich or veggie burger. Many popular items are or can be vegetarian – pasta primavera, veggie pizza and tofu-vegetable stir-fry.

"Whatever your lifestyle, set yourself up for success by working with a registered dietitian to develop a personalized eating plan that fits your unique nutritional needs and tastes," says White.

As part of this public education campaign, the Academy’s National Nutrition Month website includes a variety of helpful tips, games, promotional tools and nutrition education resources, all designed to spread the message of good nutrition around the "Eat Right, Your Way, Every Day" theme.

The Academy of Nutrition and Dietetics (formerly the American Dietetic Association) is the world’s largest organization of food and nutrition professionals. The Academy is committed to improving the nation’s health and advancing the profession of dietetics through research, education and advocacy. Visit the Academy of Nutrition and Dietetics at www.eatright.org.

Did you know that March is National Nutrition month? For the next few weeks we'll be sharing articles, recipes and links to other materials about nutrition. We're hoping that you might learn some new things or, at the least, be introduced to some great new links that might help you (or your friends) in the future.

To begin with, here's a press release giving some background on National Nutrition Month:

During National Nutrition Month and Beyond, Academy of Nutrition and Dietetics Encourages Everyone to "Eat Right, Your Way, Every Day"

1/29/2013
CHICAGO – Food preferences, lifestyles, cultural and ethnic traditions and health concerns all affect our food choices. That is why, as part of National Nutrition Month® 2013, the Academy of Nutrition and Dietetics encourages everyone to "Eat Right, Your Way, Every Day."

Each March, the Academy encourages Americans to return to the basics of healthy eating through National Nutrition Month. This year’s theme emphasizes the advantages of developing a healthful eating plan that incorporates individual food choices and preferences. This year marks the 40th anniversary of National Nutrition Month.

"There can be a misperception that eating healthfully means giving up your favorite foods," said registered dietitian and Academy President Ethan A. Bergman. "Our 'Eat Right, Your Way, Every Day' National Nutrition Month theme encourages consumers to include the foods they love as part of a healthful eating plan that is tailored for their lifestyles, traditions, health needs and, of course, tastes."

The Academy strives to communicate healthy eating messages that emphasize a balance of food and beverages within energy needs, rather than any one food or meal. To this end, it is the position of the Academy of Nutrition and Dietetics that the total diet or overall pattern of food eaten is the most important focus of healthy eating. Most favorite foods can fit within this pattern, if consumed in moderation with appropriate portion size and combined with physical activity.

Initiated in 1973 as a week-long event, "National Nutrition Week" became a month-long observance in 1980 in response to growing public interest in nutrition. To commemorate the dedication of registered dietitians as the leading advocates for advancing the nutritional status of Americans and people around the world, the second Wednesday of each March is celebrated as "Registered Dietitian Day." This year marks the sixth annual Registered Dietitian Day, which will be celebrated March 13.
"The Academy of Nutrition and Dietetics' vision of optimizing the nation's health through food and nutrition is strengthened each March as we celebrate National Nutrition Month. As registered dietitians and dietetic technicians, registered, we are able to translate sound science-based research into helpful information that people can understand and apply to their everyday lives," Bergman said.

As part of this public education campaign, the Academy's National Nutrition Month website includes a variety of helpful tips, games, promotional tools and nutrition education resources, all designed to spread the message of good nutrition based on the "Eat Right, Your Way, Every Day" theme.


The Academy of Nutrition and Dietetics (formerly the American Dietetic Association) is the world's largest organization of food and nutrition professionals. The Academy is committed to improving the nation's health and advancing the profession of dietetics through research, education and advocacy. Visit the Academy of Nutrition and Dietetics at www.eatright.org.