St. Vincent Cooking Demo 10/9/18

Autumn Squash Ravioli w/ Swiss Chard                            Makes 24 Ravioli

Ingredients:

1 small butternut squash, halved

1 acorn squash, halved

2-3 carrots, peeled and chopped

½ cup of Ricotta cheese

3-5 Fresh sage leaves

½ stick unsalted butter

24 Wonton wrappers

Parmesan cheese, as needed

Salt and pepper, as needed

Directions:

1.       Preheat oven to 400 degrees. Line a baking dish with parchment or aluminum foil sprayed with nonstick spray.  Place squashes and carrots on the baking sheet cut side down.  Roast until vegetables are fork tender. 

2.       Allow veggies to cool then scoop out the filling into a bowl along with carrots. Place the squash and carrots into a food processor or blender and puree until smooth.  Add ricotta cheese to the squash puree.  Season with salt.  Set aside.

3.       Line a second baking sheet with parchment paper. Place wonton wrappers on baking sheet making sure they do not touch or overlap.  Apply a tablespoon of filling into the center of each wonton wrapper. 

4.       Next fill a bowl with water.  Dip your first two fingers into the water and seal the edges of the ravioli folding the wonton wrappers in half to make triangles.  Repeat.

5.       Bring a pot of water to a boil.  Add 1 tablespoon of salt.  Return to a boil. Carefully add ravioli to water and cook for 3-4 minutes or until they float to the top.

6.       Meanwhile heat butter in a pan, add sage and cook until butter browns and is fragrant.  Add ravioli and swiss chard. Cook until green wilt.  Coat ravioli well, use pasta water to bind ingredients together.  Transfer ravioli to a plate, sprinkle with Parmesan cheese.  Serve.

St. Vincent's Farmers Market Demo: Ratatouille Bruschetta

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Ratatouille                                                                                                                  Serves 4-6

Ingredients:

1 small eggplant, cut into 1-inch pieces

3 yellow squash, gold bar and or zucchini, diced into 1-inch pieces

2 onions, red onions sliced half moons

1 pint of grape or cherry tomatoes

3 tablespoons of fresh basil, chopped  

3 tablespoons of mint, chopped

Salt & pepper to taste

Served with: baguette with ricotta cheese

Directions:

1      1. In a large heavy-bottomed pot over medium-high heat, add 2 tablespoons of the olive oil. When the oil is hot add eggplant and cook, stirring often, until golden, 8 to 10 minutes until it softens.

2     2. Add the squash/zucchini and onion, continue to cook until tender.

3     3.  Next toss in tomatoes and quickly heat through.  Remove from heat and add basil and mint.  Adjust seasoning and serve over bread or pasta or a side dish.

                                                       

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Quinoa Salad Prepared at Black Rock Farmers Market Aug Cooking Demo

Quinoa Vegetable Salad                                                                   Serves 4

Ingredients:

2 tablespoons of olive oil

2 red onions, thinly sliced into half moons

1 small purple cabbage, sliced thin

1 bunch rainbow chard, stems diced and leaves cut into ribbons

2 Fresh tomatoes, diced

4 oz. of peas shoots 

2 cups of Cooked quinoa

Feta cheese or ricotta salata, optional

salt and pepper, to taste

Directions:

1.      Heat a sauté pan over medium heat. Once warmed add olive oil and onions. Cook until softened, 5- 7 minutes.

2.      Add in cabbage and swiss chard stems. Cook until softened and then add the chard leaves and cook until they have just wilted. Season lightly with salt and pepper.  Remove from heat add vegetables to bowl with quinoa. 

3.      Next add tomatoes and pea shoots to the bowl. Drizzle with olive oil, season as needed with salt and pepper and gently toss.  Enjoy!  

3.3

Honey Balsamic Vinaigrette as Featured in St. Vincent's August Cooking Demo

Honey Balsamic Vinaigrette                                                   Makes 1 cup

Ingredients:

1 Tbs. of yellow mustard or Dijon

¼ cup of balsamic vinegar

½ - ¾ cup of extra virgin olive oil
2 Tbs. of honey

salt and pepper, to taste

Directions:

1.      In a bowl add mustard and vinegar, whisk to combine. Drizzle in olive oil.  Then add honey.  Whisk well, season with salt and pepper and use as needed.

Chef Notes:

·         Homemade is more cost effective and healthier—lower in salt and sugar—than store brought versions.

·         Try other vinegars like apple cider vinegar, red wine vinegar, even distilled vinegar

·         Add herbs like rosemary or thyme to enhance flavor

·         Try adding minced onion or shallot or garlic

·         Vinaigrette can last up to 7 days in the refrigerator.

Our Demo featured this vinaigrette over a fresh salad utilizing red onions, peppers, cucumbers peaches, nectarines and arugula!

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Shaved Beets & Beet Tops Pasta Salad 
Serves 4-6

Ingredients:
1 box of spiral pasta, cooked and reserved
1 large red onion, sliced thin
1 bunch of beet tops, stems and leaves chopped
1/2 bunch of Swiss or Rainbow Chard, tops and bottoms chopped
2 small beet bulbs, thinly sliced (unpeeled, but washed well)
Ricotta Salata, optional
Parmesan cheese, freshly grated
olive oil, as needed
salt and pepper, as needed

Directions:

1. Heat a saute pan over medium heat. Add 2 tablespoons of olive oil.  Then add onion and saute until onion is softened.
2. Next add the beet tops/stems and chard tops/bottoms.  Saute until the greens are just wilted.  Add in sliced beets and combine.  
3. Toss in pasta and mix to combine.  Pasta will take on a red/purple hue from the beats.  You can add in fresh sage and 1/4 cup of pasta water to build a pan sauce.   
4. Remove from heat and add in Parmesan cheese, ricotta salata and a good drizzle of olive oil.  Toss well.  Adjust seasoning as needed and serve!

**Dish can be served room temperature! 

**If you don't have Swiss Chard you can make entire dish with beet tops and stems 

**No ricotta salata? No problem omit it or just dollop with ricotta cheese when serving

For more information on our 7 Bridgeport Farmers Markets please visit: http://bridgeportfarmersmarkets.org/

Bridgeport Farmers Market & A Pinch of Salt Cooking Demos Schedule

Farmers Market Season has Begun and Cooking Demos are Underway!  For more information visit  http://bridgeportfarmersmarkets.org/

For more information on our 7 Bridgeport Farmers Markets please visit: http://bridgeportfarmersmarkets.org/

The Successful Chef

New, Complimentary Workshop Series!A Pinch of Salt, is hosting a complimentary 6-week The Successful Chef Series that will highlight the essential tools and resources needed within the growing food industry. This collection of workshops is ideal for anyone ready to take the next step to build or recreate your brand as a food entrepreneur.  To participate please complete the application at www.apinchofsalt.com 

In The Bender Kitchen--CT Style Live

I have had the awesome opportunity to appear on CT Style Live for the last 9 months or so, missed an episode check it out!  Look forward to seeing you next month!

The FC CT Beat Magazine Coverage

Did you see the A Pinch of Salt article in the current The FC CT Beat Magazine? Check it out here!