The Farmers Market

I went to the farmers market today. I kinda went apeshit. I bought Concord grapes, yellow pear cherry tomatoes, pickling cukes, garlic, fresh corn, red and green bell peppers, zucchini, onions, scallions, fresh broad leaf parsley and the most beautiful ginger root I have ever seen.

So, of course, I came home and used most of it. I made corn salad.



I also made pickles. I couldn't find fresh dill there though, and I ended up having to visit three grocery stores before I could find any.



I'm packing it all up tomorrow for my trip to Georgia. I'm hoping that Aleta will make her fried chicken if I show up with food gifts.

Thai shrimp with noodles

Very easy clean-up. One bowl, one pot.

8 ounces of linguini or spaghetti, broken
1 1/2 pounds of broccoli florets (5 cups)
1 pound fresh or frozen shrimp in shells, peeled and deveined, with tails intact
1/3 cup creamy peanut butter
1/4 to 1/3 cup soy sauce
3 TBS rice vinegar
2 TBS sesame oil
1 TBS chili oil
1 TBS grated ginger root
3 cloves of garlic, minced
4 green onions, chopped
1/3 cup of chopped peanuts

Bring a large amount of water to a boil in a 4 qt. Dutch oven. Add pasta. Cook for 4 minutes. Add broccoli and cook for 2 additional minutes. Add shrimp. Cook for 2 to 3 more minutes, until shrimp is pink.

Meanwhile, combine peanut butter and soy sauce in bowl. Stir in vinegar, sesame oil, chili oil, ginger, and garlic. Drain pasta mixture; return to Dutch oven. Add peanut butter mixture, green onions, and nuts. Toss gently to coat. Serve.

Capellini with sausage and spinach

Quite easy and tasty. Hopefully you won't get e. coli from the spinach.

2 tsp olive oil
1 pound of sweet Italian sausage, sliced in 1/2 slices
1 large onion, chopped
2 large garlic cloves, chopped
2 cans (14 oz. each) chicken broth
1/4 cup of water
8 oz. of capellini or vermicelli pasta, broken in half
2 bags (10 oz. each) fresh spinach, coarsely chopped
1/4 tsp fresh ground pepper
1/3 cup heavy or whipping cream

Heat oil in Dutch oven or stockpot over medium-high heat. Add sausage and cook 3 to 4 minutes, turning as it browns. Add onion and garlic and cook 2 to 3 minutes, until lightly browned.

Add broth and water to pot. Cover and bring to a boil. Add pasta and cook 3 minutes, stirring frequently. Add spinach and pepper and cook, stirring spinach into pasta and sauce, 2 to 3 minutes more, until past is al dente and spinach is wilted. Stir in cream. Serve immediately.