First, I want to congratulate Kayla on maintaining such an awesome blog that I visit on almost a weekly basis for recipe inspiration. What started out as the seed of an idea almost 2 years ago has really blossomed into a bountiful harvest! (Please forgive the pun, but hey, it’s Farm Share Friday!) Second, I want to thank her for entrusting this post to me. My cooking style is a bit different from Kayla’s but we both share a passion for using ingredients to their fullest potential, and creating healthy, tasty meals on a budget. Finally, here are the recipes for the week using some items from the farm share and some that I had previously prepped and frozen.
Garlic Scape and Basil Pesto Pasta with Chicken and Sundried Tomatoes
Before I signed up for a farm share I had no idea what a garlic scape was, but quickly learned how their mild garlic flavor could be used to really enhance a simple basil pesto. This quick pasta sauce doesn’t require any cooking and can be frozen for about 2 months while still maintaining its fresh, bright flavor. Basically, you combine all the ingredients below in a quick prep or food processor, blend it to a smooth consistency and you’re done!
Ingredients: 1 bunch of garlic scapes, 1 bunch of basil, ½ cup of walnuts, ½ cup of grated Parmesan or Romano cheese and 3-4 Tbsp. of extra virgin olive oil.
I had made the pesto earlier in the summer, and like I said, it can be frozen for a couple months without losing any flavor. It’s a meal on its own when mixed with pasta, but to get some protein I added chicken and to class it up I added sundried tomatoes. Lately, I have been using chicken tenders in pasta dishes as they require no extra butchering to remove the creepy pieces that are sometimes left on full breasts (and I know this extra butchering can be a turn-off for some folks). I pulled my container of pesto out of the freezer and set it to thaw on the counter while I prepped my chicken and pasta.
Fill a pasta pot with water and put it on high to boil. Lightly seasoned the chicken tenders with salt and pepper and sauté them with a very small amount of olive oil in a non-stick pan. Once they’re cooked through (about 6 minutes per side) take the pan off the heat and let them cool. By now your pasta water should be boiling, so add the pasta and make sure to stir it so it doesn’t stick to the bottom. Cut up the chicken tenders and by the time you are done, your pasta should be as well. Save some of the pasta water to loosen up the pesto if you need to. Combine the pasta, defrosted pesto, chicken, and a small jar of drained, sun dried tomatoes and mix well. Add in some of the reserved pasta water if you need to. Boom – there’s your meal. It’s about 30 minutes of hands on time, but will worth it for a delicious weekday meal.
Farm Fresh Corn and Tomato Salad
Wait, that’s cheating you say, you didn’t actually use any farm fresh ingredients. You’re right. To accompany this pasta dish I made a corn and tomato salad with ingredients from the farm share and my backyard.
For 2 servings: 2 farm fresh tomatoes, 2 ears of corn (cooked in the microwave – 2 minutes per ear with the husks on!), 1 minced small red onion, and ½ cup cilantro that I had growing in my backyard garden. Chop up all ingredients and combine in a small bowl with 1 tablespoon chili powder and the juice from 1 lime.