Shop for dinner at the farmers marketE
By Joe Gray
Chicago Tribune
With all the farmers markets around town, I'm dreaming of fresh herbs and greens and all manner of vegetables. Sure, the seasonal selection will be limited until the sun-filled days grow longer, but you can put together a satisfying meal even now.
This recipe relies on farmers market ingredients such as tropea onions (a sweet red, torpedo-shaped variety), green garlic, arugula and even freshly made pasta (only salt and olive oil come from the larder). I improvised the recipe last year early in the season and have been eager to cook it again.
Tips:
You may have to wait a few weeks before everything is available, but substitutions from the supermarket are easy in the meantime.
Cook the onions and green garlic just briefly, enough to get them soft but not colored.
Beverage pairing:
A crisp wine, such as sauvignon blanc, would refresh without drowning out the herb flavors.
FARMERS MARKET PASTA
Cook the pasta in a large stockpot of salted boiling water according to package directions. Meanwhile, heat olive oil in a large skillet over medium heat. Add onions; cook until softened, 3-5 minutes. Add green garlic; cook just until softened, 3 minutes.
Drain pasta, reserving 1 1/2 cups of the pasta water. Place goat cheese in a large serving bowl; add a bit of pasta water to melt cheese slightly. Stir together. Add pasta, stirring to coat strands with goat cheese, adding more water if necessary. Stir in onion mixture. Add arugula and the 1/2 teaspoon of salt; toss until it wilts a bit. Stir in chives.
Makes 6 servings.
