Summer recipes filled with farmers market ingredients

GREEN BAY – Looking for a new summer recipe?

Bridgett Lowery of 416 Cuisine joined FOX 11′s Emily Deem on Good Day Wisconsin to share some fresh farmers market recipes that are perfect for the warm season!

Bridgett is at both farmers markets in Green Bay — Saturday and Wednesday.

416 Cuisine is located inside of Bake My Day in Green Bay.

Cold Pasta Salad

Your favorite 416 pasta cooked al dente and chilled

Mozzarella cheese (5 to 6 small pieces)

Cherry tomatoes (5 to 6)

Bell pepper

1T chopped Garlic Scapes

Extra Virgin Olive Oil
Vinegar infused with rosemary and basil

Roast pepper in oven or over flame until skin is charred.  Place in plastic bag and remove skin, once cool enough to handle.  Chop 1/4 of the pepper, cheese, tomatoes, and scapes and toss with cold pasta. (reserve the rest of the pepper in refrigerator for another use, up to 3 days)

Whisk vinegar into olive oil and pour over pasta mixture.  Toss well and serve immediately or keep in refrigerator for up to three days.

 

Berry Blueberry Tisane with fresh mint

Sack of Berry Blueberry tisane

Fresh mint

Fresh blueberries

Place tisane sack in pitcher and add 1/2 gallon cold water, chill for 8 to 10 hours

Muddle mint leaves and blueberries in glass and pour tisane.

 

Ravioli and Stuffed Mushrooms (this recipe makes 8 large mushrooms)

Your favorite 416 Ravioli

White or cremini mushrooms

1T 416 spinach sundried tomato pesto

1T Garlic Scapes

¼ C mascarpone cheese

2 C spinach

¼ C breadcrumb

Salt and pepper to taste

Saute spinach until wilted, a few months.  Stir in mascarpone, scapes, pesto and breadcrumb.  Season to taste.  Arrange mushrooms in baking dish and place mixture in each mushroom.  Bake at 375^ for 15 to 20 minutes.  While mushrooms are baking, boil ravioli for 4 to 5 minutes and drizzle with extra virgin olive oil.  Serve with mushrooms.

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