Art of The Chef's Table~Farmer's Market 2014

Green and Golden Zucchini 2014 Conte

Hummus and Grilled-Zucchini Pizza

1 7 oz container of roasted garlic hummus

3/4 cup extra-virgin olive oil, plus more for greasing

salt and freshly ground pepper

3 medium zucchini sliced on a diagonal 1/4 inch thick

two 8 oz balls pizza dough

Set pizza stone in the oven and heat the oven to 500 for 30 minute.  Light a grill or preheat a grill pan.  Scoop the garlic from the top of the hummus into a small bowl and stir in the 3/4 C olive oil.  Season with salt and pepper.  Transfer 3 T of garlic oil to a large bowl.  Add the zucchini and toss to coat.  Whisk the hummus into remaining garlic oil and season with salt and pepper.

Working in 2 batches, grill the zucchini slices over high heat until they are lightly charred, about 5 minutes.  Brush zucchini lightly with some of the hummus and grill for one minute longer, turning once.

Lightly rub 2 sheets of parchment paper with oil.  Stretch each ball of pizza dough into a 12 inch round on each sheet.  Brush each round with 1/4 of the hummus and top with zucchini.  Slide 1 parchment sheet onto the hot stone and bake the pizza for about 8 minutes, until the crust is browned.  Transfer the pizza to a work surface and drizzle with some of the remaining hummus.  Cut into slices and serve.Repeat with remaining pizza. *  This is also awesome if you love fresh lemon to squeeze the juice of 1/2 fresh lemon on each pizza

before serving!

Jalapenos and Banana Peppers 2014 Conte

Grilled Fajitas 

1-2 jalapeno peppers, cut into 1/4 inch thick rounds

2-3 banana peppers, variety of color is good, depending on how spicy you like your food,cut into 1/4 inch thick rounds

1 small onion red or white, sliced into rounds then into 1/2 circles

1- green pepper sliced into 1/4 inch strips

2-3 T olive oil

2 T fajita seasoning, I like the one from Penzy's Spices. Heat grill pan on high, add olive oil,  place peppers and onion on grill pan, grill for 3-5 minutes turning vegetable mixture.  Place 6  1/2 inch strips of your favorite meat , chicken, beef, or pork onto the grill pan, grill until meat is cooked through or enjoy this as a vegetarian dish.  Sprinkle with fajita seasoning, turning one more time on grill pan. Serve with warm whole wheat tortillas.  1-2 servings  

Leeks 2014 Conte

Leek and Potato Soup

1-2 large leeks

1/2 C. milk

1 onion, sliced

2 cloves garlic peeled and crushed

olive oil

3 C. chicken stock

1 C. water

1 lb. potatoes peeled and cut into chunks

dash of salt

freshly ground black pepper

*croutons 2-3 slices of french bread cut in 3/4" cubes olive oil

drizzle bread cubes with olive oil place on a cookie sheet bake @ 400 for 10 minutes

Trim off greens from leeks. Split and wash well. Cut leeks into 1/2" pieces. About 2-3 c. leeks.  Put leeks in stock pot add onion, garlic and olive oil.

Cover and cook on medium heat for 3-4 minutes or until leeks and onions begin to wilt.

Pour in chicken stock and the water to make stock milder.  Add potatoes. Add a dash of salt and bring to a boil, reduce heat, cover and let boil gently for 30-35 minutes.  The veggies should be tender.  Use an immersion blender to puree soup until creamy.  Finish by adding butter to pureed soup. Top with croutons.

                                    Snap Peas with Zucchini 2014 Conte      
                                       
                                 Snap Peas and Zucchini Stir~fry
                           1 C. cleaned and washed Snap Peas
                           1 whole Zucchini cut into cubes
                           2 T. oil (peanut, olive oil or vegetable oil)
                           1 T. grated fresh ginger
                           2-3 garlic cloves crushed
                           2-3 T. Kikkoman  Stir~fry sauce
                           Any meat you like ( 1-2 portion serving of , chicken, pork, beef)
Heat oil in a wok with crushed garlic and grated ginger.  add meat of your choosing to the Wok.  Stir~fry until cooked through.  Set aside.  Add vegetables to the Wok and  stir~fry until crispy and bright green. Place meat back into the Wok and stir~fry with the vegetable until heated through.  Add Kikkoman Stir~fry sauce and stir~fry for another minute or so until all the vegetables and meat are incorporated with the sauce.
Serve with steamed brown rice.

                           Japanese Eggplant Still Life   2014 Conte      

                                           Free Form Veggie Pizza
                      1 Japanese Eggplant, washed and cut into thin rounds
                      1 Red Pepper, washed, cleaned and cut into small chunks
                      1 Yellow Pepper, washed, cleaned and cut into small chunks
                      2-3 Jalapeno Peppers, washed and cut into thin rounds
                      olive oil, garlic, oregano, salt and pepper
                      Pizza dough (homemade or from you local grocery store)
                      1 jar of your favorite pizza sauce
                      1 C. Shredded Mozzarella cheese
Roll out pizza dough to desired thickness on a piece of baking parchment (use a little olive oil to prevent sticking).  Place in oven at 400 for 5-10 minutes on parchment paper on a preheated pizza stone to pre-bake the crust until golden. Remove from oven and brush with olive oil and crushed garlic. Spread Pizza sauce onto the pre-baked Pizza crust sprinkle with oregano. Arrange veggies onto the Pizza, drizzle with some more olive oil and sprinkle with salt and pepper.  Lastly spread shredded cheese on top of the veggies and place Pizza back onto the pizza stone (still on the baking parchment paper) and bake for an additional 12-15 minutes in a 450 oven.
                                       

Green Peppers with Tomato 2014 Conte

Tomato Caper Salad

6-8 small tomatoes seeded and chopped

1 green pepper seeded and diced

1/2 C celery chopped

2-3 T. Capers

1 small red onion chopped

Juice of one lemon

3 T. Olive Oil

Grated zest of one lemon

Salt and pepper

Combine all ingredients into a large bowl toss to coat with lemon zest, lemon juice, olive oil, salt and pepper.

Chill 2 hours before serving.  Serves 4 

Jalapenos 2014 Conte

Jalapeno Poppers

1 package (8 oz.) cream cheese, softened

1 C shredded sharp cheddar cheese

1 C (4 oz.)shredded Monterey Jack cheese

6 bacon strips cooked and crumbled  * substitute 6 T. of real bacon, bacon  bits 

1/4 t salt 1/4 t garlic powder

1/4 t chili powder

1 lb. fresh jalapenos, halved lengthwise and seeded

1/2 C dry bread crumbs

In a large bowl combine cheeses, bacon and seasonings; mix well.  Spoon about 2 T. into each pepper half. Roll in bread crumbs.  place in a greased 15 x 10 x 1 inch baking pan.  Bake uncovered at 300 for 20 minutes for spicy flavor, 30 minutes for medium spicy flavor, 40 minutes for mild spicy flavor.  Serve with sour cream or dip in your favorite Ranch dressing.  Yield: about  2 dozen