Cookbook for Eating Local in the Columbus Foodshed

By: Carolyn Tallman and Laura Bartholomae

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Title PageSaladsFarmer’s Market Salad with citrus vinaigrette ………………………………………………………………………..3

Beet Salad with goat cheese and parsley…………………………………………………………………………………4

Tomato, Basil, and Mozzarella Salad with balsamic………………………………………………………………….5

PastasFresh Walnut Pesto with Linguini……………………………………………………………………………………………6

Summer pasta with tomatoes, basil and brie………………………………………………………………………….7

Creamy Pasta with Zucchini and Summer Squash…………………………………………………………………..8

MeatsHerb Roasted Chicken……………………………………………………………………………………………………….……9

Quick and Easy Beef Tacos…………………………………………………………………………………………………….10

SidesSautéed Greens with garlic and olive oil ……………………………………………………….……………………..11

Mashed Root Vegetables……………………………………………………………………………………………………..12

DessertsFresh berries with ice cream………………………………………………………………………………………………….13

Apple Tart……………………………………………………………………………………………………………………………..14

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Farmers Market Salad with Citrus Vinaigrette

Serves 4

This salad works well with whatever fresh greens are in season and available at your local markets. Add in some other fresh vegetables, like radishes, carrots, cucumbers, tomatoes, or

any other veggies that peak your interest at the market. Toss it all together with a light, refreshing citrus vinaigrette for a tasty treat.

Ingredients:

For the salad-

4 cups mixed fresh, leafy greens

2 cups assorted veggies (carrots, tomatoes, etc)

4 oz. fresh goat cheese

For the vinaigrette-

The juice of one lemon or lime

Equal parts extra virgin olive oil

1 garlic clove, minced

1 tsp Dijon mustard

Salt and pepper to taste

Preparation:

Assemble greens and vegetables in a large bowl. Make sure they are all washed and dried. In a separate bowl, slowly whisk in the olive oil into the juice of the lemon or lime. Add in the garlic, mustard, and salt and pepper and whisk again. Drizzle the vinaigrette over the greens and toss. Enjoy!

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Beet Salad with Goat Cheese and Parsley

Serves 4

This picturesque salad looks good with a variety of beets that you can find at your local market. Goat cheese adds a creamy texture and a slight bite to the salad. A touch of parsley adds color

and a delicious fresh taste!

Ingredients:

For the Salad-

8 medium sized beets

4 oz. goat cheese

¼ c. parsley

For the Dressing-

½ c. extra virgin olive oil

¼ c. balsamic vinegar

Salt and pepper to taste

Preparation:

Par boil the beets for about 10 minutes until they can be pierced easily with a fork. Quickly rinse them under cold water and peel off the skins. Slice the beets into ¼ inch rounds. Put the beets in a bowl and add the goat cheese and parsley. Drizzle the dressing over the salad, toss, and serve.

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Heirloom Tomato, Basil, and Mozzarella Salad with Balsamic

Serves 4

This traditional Italian salad is always crowd pleaser, especially when you can use fresh heirloom tomatoes and basil from your local market. Bon Appétit!

Ingredients:

6 medium sized assorted heirloom tomatoes

¼ cup fresh basil

8 oz fresh mozzarella

¼ cup balsamic vinegar

Salt and pepper to taste

Preparation:

Slice the tomatoes and mozzarella into ¼ inch thick rounds. Assemble them on a dish with the leaves of fresh basil. Drizzle the salad with balsamic vinegar and sprinkle on salt and pepper.

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Fresh Walnut Pesto with Linguini

Serves 4-6

This dish would be extra special if you can find fresh pasta at your local market. However, pesto with fresh basil is great on any type of pasta.

Ingredients:

1 lb. linguini noodles

2 c. fresh basil leaves, packed

1/2 c. freshly grated Parmesan

1/2 c. extra virgin olive oil

1/3 c. walnuts

3 medium sized garlic cloves, minced

Salt and freshly ground black pepper to taste

Preperation:

Boil a pot of salted water. Add the noodles to the water once it reaches a roaring boil. In the meantime, add the basil, parmesan cheese, and walnuts to a food processor. Pulse a few times until the ingredients are well incorporated. Add the garlic and pulse a couple more times. With the food processor running slowly add the olive oil until it resembles a paste. Add a pinch of salt and pepper.

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Pasta with Tomatoes, Basil, and Brie

Serves 4-6

This light and refreshing pasta can be served hot or cold, and is perfect for a summer night. This pasta works much better with fresh, in-season tomatoes. The brie adds in a wonderful bite and

creamy texture to this delicious pasta.

Ingredients:

1 lb. linguine pasta

6 medium sized tomatoes, diced

½ cup fresh basil, packed and chopped

1 round of brie, rinds removed and torn into small pieces

1 cup olive oil

3-4 cloves minced garlic

Salt and pepper to taste

Preparation:

In a large bowl, combine the diced tomatoes, chopped basil, garlic and the brie. Then add in the olive oil and mix well. Let the sauce sit covered for about an hour to marinate. In the meantime, boil a large pot of salted water. Add the linguine and cook until al dente. When the pasta is drained and hot, add the tomato mixture to the pasta, and stir well until the brie is melted and the sauce becomes thick and creamy. For hot pasta, serve immediately.

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Creamy Pasta with Zucchini and Summer Squash

Serves 4-6

Vegetables are delicious when they are fresh and in season. This pasta tastes best when made in the fall and winter when zucchini and squash are ripe.

Ingredients:

1 lb. bow tie pasta

1 medium zucchini, diced

1 large yellow squash, diced

1 c. heavy cream

¼ c. butter, room temperature

1 ½ Parmesan cheese

1 clove garlic, minced

¼ c. parsley, chopped

2 tbsp. olive oil

Salt and pepper to taste

Preparation:

Boil a pot of salted water. Add the pasta once the water reaches a roaring boil. While the pasta is cooking, sauté the garlic, squash, and zucchini in olive oil. Add the butter to the heavy cream and parmesan cheese and mix well. Drain the pasta. In a large bowl toss the pasta, vegetable mixture, and sauce. Serve immediately.

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Herb Roasted Chicken

Serves 4-6

This recipe is great anytime of the year. The chicken has a very bold earthy flavor and pairs great with a side of potatoes and fresh steamed vegetables.

Ingredients:

For the Chicken-1 whole chicken, about 5 lbs., butterflied1/2 cup salt, plus ¼ tsp1/4 cup fresh tarragon leaves, lightly packed 1 tablespoon fresh thyme leaves 6 medium scallions, sliced thin 1 medium garlic clove, minced Ground black pepper 6 tablespoons unsalted butter, softened 1 tablespoon vegetable oil

For the Sauce-1 1/2 cups low-sodium chicken broth 2 teaspoons unbleached all-purpose flour 1 teaspoon fresh lemon juice

Preparation:Chicken-

Butterfly the chicken. Dissolve the salt in water and let the chicken soak for 1 hour in the refrigerator. Preheat the oven to 450 ͦ F. Place the tarragon, thyme, scallions, garlic, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper on cutting board; mince to fine paste. Transfer the paste to a bowl and mix in the butter. Take the chicken out of the brine, rinse and pat dry. Spread the paste between the skin and the meat of the breast. Heat the oil in a skillet under medium/high heat. When smoking, add the chicken skin side down and cook for 8-10 minutes until brown. Place the skillet in the oven and roast for 25 minutes. Flip the chicken and roast for another 10-15 minutes until cooked through.

Sauce-

Add chicken broth and lemon juice to the skillet with the juices. Add the flour stirring constantly. When thick drizzle the sauce over the chicken. Carve and serve.

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Quick and Easy Beef TacosServes 4-6

This is a great meal for your Wednesday taco night! It is quick and easy and everyone can add their own fresh toppings.

Ingredients:

1 lb. lean ground beef

1 small onion, diced

3 cloves garlic, minced

1 packet taco seasoning

8-10 taco shells

Toppings- sour cream, tomatoes, avocado,

cheese, lettuce

Preparation:

In a skillet sauté the onions and garlic in olive oil. Add the meat and cook until browned. Add the seasoning when directed to on the packet. Remove from the skillet and add to a shell. Finish off with toppings.

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Sautéed Greens with Garlic and Olive OilServes 4-6

A lot of experimentation can be done with this recipe. You can incorporate a variety of fresh greens that you may find at a market. This recipe works best with fresh spinach, broccoli raab,

and swiss chard, but feel free to use your imagination!

Ingredients:

1-2 lb. of assorted fresh, leafy greens such as spinach, broccoli raab, and swiss chard

6 cloves garlic, minced

2 tbsp. olive oil

Salt and pepper to taste

Preparation:

Make sure that the greens are washed and dried. In a skillet, sauté the garlic in the olive oil under medium heat. Add the greens slowly, being sure not to over crowd the pan. (The vegetables will cook down quite a bit.) Remove from the skillet and add salt and pepper.

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Mashed Root VegetablesServes 4-6

Take advantage of all the great winter produce with this recipe. You can use any type of root vegetable you like such as potatoes, parsnips, and celery root. However, our favorite

combination is potatoes and celery root.

Ingredients:

6 large potatoes

1 large celery root

4 cloves garlic, peeled and whole

4 tbsp. butter

1 c. whipping cream

Salt and pepper to taste

Preparation:

Boil a pot of salted water. Peel and cut the potatoes and celery root into 1 inch cubes. Once the water is boiling add the potatoes, celery root, and garlic and cook until you can easily pierce them with a fork. Drain the vegetables. Heat the butter and cream in the microwave until the butter is melted. In a mixing bowl blend the potatoes with the cream mixture until they have a creamy consistency. Enjoy!

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Fresh Berries with Ice CreamServes 4-6

This simple recipe tastes great in the summer when berries are fresh and plentiful at the market. Serve them over ice cream and it makes for a refreshing dessert.

Ingredients:

2 pints of assorted berries such as blueberries, raspberries, strawberries, blackberries etc.

1 pint of vanilla bean ice cream

2 tbsp. sugar

Preparation:

In a bowl mix the berries and sugar together and let sit. After about 15 minutes spoon the berries over a scoop of ice cream.

Crispy Apple Tart13

Serves 8-10

Pick up some of the freshest looking apples and take them home to prepare for this delicious apple tart. Great end to a delicious meal!

Ingredients:

1 sheet frozen puff pastry, thawed

3 medium Golden Delicious apples, peeled, cored, very thinly sliced

2 tablespoons unsalted butter, melted

3 tablespoons cinnamon sugar

1/4 cup apricot jam, melted

Preparation:

Preheat the oven to 400°F. Line a baking sheet with parchment paper. Unfold pastry on parchment paper. Using a fork, pierce a border around the edge of the pastry, then pierce the center all over. Arrange apples on top of the pastry in 4 rows, overlapping apple slices. Brush apples with melted butter; sprinkle with cinnamon sugar. Bake 30 minutes. Brush melted jam over apples. Bake tart until golden, about 8 minutes longer. Serve warm or at room temperature.

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