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.
Cold Pasta Salad
Your favorite 416 pasta cooked al dente and chilled
Mozzarella cheese (5 to 6 small pieces)
Cherry tomatoes (5 to 6)
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
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.