Farmer’s Market Sunday Supper {Recipe}

Farmer’s Markets throughout the New York City Metro Area are just as abundant as the fresh, local produce that they peddle.  While the open markets in my neck of the woods in Northern New Jersey tend to be open on Sunday mornings, I do know of many others available during weekdays, too.

I just LOVE whipping up lunch and supper with my fresh market finds, and am often inspired on-the-spot based on what produce “speaks to me.”

Yes…it’s true — I’m a veggie medium.

But sometimes veggies send me their messages via recipes from my trusted cookbook and food personality friends, namely Ina Garten and Martha Stewart.

I came across this one pasta dish recipe for Grilled Tomato and Corn Pasta in the July 2013 issue of Everyday Food (now FREE for your iPad – how great is that?!) and found it to be pretty fantastic. Especially since my toddler enjoyed it, too!

It incorporated the tomatoes, corn and basil from a recent trip to the Farmer’s Market and utilized what I already had on hand in my pantry and fridge, making it a snap to assemble.

No matter when you access your local Farmer’s Market, keep this recipe handy for a healthy, no-fuss and versatile supper.  Also makes a great room-temperature side dish or packable lunch.  Oh, and don’t sweat it if you don’t have the cut of pasta for which the recipe calls – I substituted Bow Tie pasta and it was just as delicious.  I also used freshly grated parmesan instead of ricotta cheese and it was equally as yummy.  Last tip before I turn it over to the folks at Everyday Food: for an added punch of flavor, I added about a tablespoon of gourmet flavored olive oil (with balsamic and herbs).

Grilled Tomato And Corn Pasta

serves 4-6 // active time: 20 min // total time: 30 min

For delicious smoky flavor, give tomatoes and corn a quick turn on the grill.

salt and pepper

3/4 pound gemelli pasta

1/4 cup olive oil, plus more for grilling

1 1/2 pounds beefsteak tomatoes, halved

3 ears corn

1 cup ricotta

1/2 cup torn fresh basil

1 In a large pot of boiling salted water, cook pasta according to package instructions, then drain and return to pot.

2 Meanwhile, heat a grill or grill pan to high; clean and lightly oil. Toss tomatoes and corn with 2 tablespoons oil and season. Grill, turning occasionally, until charred in spots and tender, 6 to 8 minutes. Let cool slightly.

3 Chop tomatoes, cut kernels from cobs, and add to pasta. Stir in remaining 2 tablespoons oil and season. Serve warm or at room temperature. Top with ricotta and basil.

per serv (for 4): 627 cal; 24 g fat (8 g sat fat); 22 g protein; 85 g carb; 7 g fiber

This recipe came from the Martha Stewart Everyday Food iPad app.

To get more great ideas, and to subscribe to daily cooking videos with Everyday Food editor Sarah Carey, go to everydayfood.com.

oxox

-mom  a la mode

{I was not compensated in any way for this post.  All opinions expressed here are solely mine. Recipe provided from the Martha Stewart Everyday Food iPad app.}