The weather may be getting cooler, but your produce choices are heating up; a perfect excuse to visit your local farmers market.
SPICY PASTA WITH TINKERBELL PEPPERS, CHERRY TOMATOES AND PINE NUTS
Prep time: 15 minutes. Cooking time: 20 minutes. Serves: 4
½ cup pine nuts
2 tbsp olive oil
½ lb multicolored tinkerbell peppers – remove stems, ribs and seeds, slice thin lengthwise
Salt and pepper
6 cloves garlic, peeled and minced
2 tbsp capers
½ tsp crushed red pepper flakes or to taste
4 tbsp tomato paste
3/4 cup water
½ lb multicolored cherry tomatoes, cut in quarters
1 lb Bean & Quinoa Supergrain Pasta OR your favorite style pasta
Garnish: Grated Parmesan cheese, pine nuts, and bunch of parsley, finely chopped
Heat a small pan, dry, on medium high heat; add the pine nuts and toast, stirring frequently, until lightly browned and fragrant.
In a large frying pan, heat 2 tsp of olive oil on medium-high. Add the peppers and season with salt and pepper. Cook stirring occasionally, a couple of minutes, or until lightly browned and slightly softened. Add the garlic, capers and red pepper flakes. Cook stirring occasionally 2 minutes. Add the tomato paste to the pan of peppers. Cook, stirring frequently, 30 seconds or until dark red and fragrant; add water and cook for about 6 minutes, stirring occasionally. Add tomatoes and cook another few minutes until tomatoes slightly softened.
Cook pasta according to package directions. When cooked and drained, add to pan of sauce. Cook, stirring to coat the pasta. Divide between 4 warmed dishes. Garnish with cheese, toasted pine nuts and parsley.
APPLE AND GORGONZOLA SALAD WITH MAPLE DRESSING
Prep time: 15 minutes. Cooking time: 20 minutes. Serves: 4
1/4 cup maple syrup
2 tbsp vegetable oil
2 tbsp lime juice
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
2 tbsp chopped pecans
8 cups pre-washed mixed salad greens
2 large sliced Red Delicious apples
1/3 cup crumbled Gorgonzola cheese
Combine first 5 ingredients (through pepper), stirring well with a whisk. Combine greens and apple in a large bowl. Drizzle with dressing; toss gently to coat. Sprinkle salad with Gorgonzola cheese and pecans.
6 Places to Provision with Caribbean-Grown Fruits & Vegetables
QUICK SALMON BURGERS WITH LEMON WEDGES
Prep time: 15 minutes. Cooking time: 8 minutes. Serves: 4 – 6
3 cloves garlic, finely chopped or minced
1/2 cup regular or gluten-free breadcrumbs
½ cup finely chopped onion
½ cup chopped parsley
Freshly ground pepper and sea salt to taste
2 (12 oz) cans wild salmon (look for BPA-free) or 3 cups cooked salmon, mashed
2 eggs
¼ cup coconut oil
Garnish: Lemon wedges
In a large bowl combine onions, garlic, breadcrumbs, parsley, freshly ground pepper and sea salt. Add salmon and mix together until salmon is completely mixed in. Once combined, beat eggs in separate bowl and add to mixture. Combine well. Form mixture into medium size patties.
Bring oil to medium-high heat in large cast-iron skillet and cook burgers for four minutes on each side, until cooked through and slightly crispy on the outside. Serve warm with lemon wedges.
CASHEW AND DILL SAUCE:
Prep time: 5 minutes. Serves: 4
1 cup cashews that have been soaked for four hours
Juice of 1 lemon
2 cloves garlic
1 bunch dill
¼ cup olive oil
¼ cup coconut milk
Sea salt, to taste
Black pepper, to taste
In a blender put cashews, lemon juice, garlic, dill, olive oil, coconut milk, Sea salt, and pepper on high speed until very creamy. Add more coconut Milk and/or water if needed. Serve Salmon burgers on buns or over greens with sauce.
Eat healthy and enjoy!
Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com or email CapJan@aol.com.
