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June 30, 2007
Rose Rhubarb Over Sunshine Squash
I love the Allentown Farmers' Market.
Most of our dishes for today's lunch are made with fresh local produce from thence.
Entree:
Rose Rhubarb Over Sunshine Squash
Saute a stalk of rhubarb and a large clove of garlic in two ounces of dry rose wine. Add 200 g grape tomatoes, and cook until they split. Add water if need be. I then add Quorn but you could add any protein source.
On a large platter, arrange disks of thinly sliced yellow squash (aka yellow zucchini) and top with 62 g avocado, crumbled and distributed. Laddle the rhubarb mixture all over it.
This is just a variation on my usual rhubarb rose recipe, but it was a lot of fun today to take super yellow squash, locally grown, and use it as a base. There are so many veggies that make a great base for the kind of sauce most people would serve over pasta. Tons of fun.
We were still working in the black raspberries from the Farmers' Market, so I served those in a raspberry parfait (yes, like the Prince song, though I don't suggest buying one in a secondhand store) with MR's megamuffin. Layers of megamuffin, black raspberries and nonfat ricotta topped with a half teaspoon hazelnut oil.
I'm at the office now (of course) and my mom just dropped off some treats from her Farmers' Market near Lancaster, PA... Amish country. We've got fresh sweet blueberries, sweet/hot peppers, and a ripe tomato. I wonder what I'll come up with tonight...
A few more hours of work then it's off the the gym and home to make some dinner. Even though I'm working most of the weekend, I'm still making time to do some hobby cooking. It soothes my exhausted organizer soul to cook for my sweetie, so cook I will... and there is no question that he will eat.
Posted by april at June 30, 2007 3:24 PM
Comments
Must be lovely knowing that your sweetheart will absolutely appreciate anything you create. I am sure you cook with love too!
Posted by: Mizzi at July 1, 2007 6:24 AM