Tag Archives: Meal

Farmers Market Meal #9 – Ravioli Lasagna with Spinach

This post is the ninth in a series on meals prepared from ingredients purchased from the farmers market (previous post: Farmers Market Meal #8 – Corn and Bean Soup.) I’m fairly new to the farmers market scene. I’ve always had good intentions about purchasing local foods but never followed through because I felt lost walking through the stands wondering what to buy. I decided to combat this by coming up with a plan. Before going to the market, I research recipe ideas using seasonal ingredients with the objective of creating one easy meal with as many local ingredients as possible. This way, when I get to the market, I have focus. It definitely helps that my favorite market provides a sign up for weekly email updates about participating vendors and seasonal items.


Note: Last week, I made two meals because I knew I would not make it to my favorite farmers market the following weekend. This post is the second of those meals.

I often end up with left over ingredients. For example, when I made my poached eggs in tomato sauce, I had leftover sauce.  I also had leftover spinach purchased for salads to eat for lunch, which I tired of after only two days. At least with the pasta, I had the forethought to put it in the freezer. With the spinach, I would normally toss it in the compost bin content that it would have a second life as fertilizer. However, after reading the book The Kitchen Ecosystem by Eugenia Bone, which I mentioned in my previous post, I felt compelled to be more creative in my use of leftovers.

I feel really fortunate (and perhaps a little like I am cheating) to have a local pasta maker at my farmers market. Pasta can be mixed with so many things to make an easy meal. While at the market, I purchased ricotta-stuffed ravioli and cheese to combine with my leftover sauce and spinach to make a quick ravioli-lasagna dish, similar to this recipe posted by the Seasoned Vegetable.

FarmMarketMeal09_BeforeFarmMarketMeal09_After

I know I won’t tire of this meal the way I tired of the salads.

Farmers Market Meal #6 – Crust-less Cottage Cheese Quiche

This post is the sixth in a series on meals prepared from ingredients purchased from the farmers market (previous post: Farmers Market Meal #5 – Apple Butter and Cream Cheese Pastry). I’m fairly new to the farmers market scene. I’ve always had good intentions about purchasing local foods but never followed through because I felt lost walking through the stands wondering what to buy. I decided to combat this by coming up with a plan. Before going to the market, I research recipe ideas using seasonal ingredients with the objective of creating one easy meal with as many local ingredients as possible. This way, when I get to the market, I have focus. It definitely helps that my favorite market provides a sign up for weekly email updates about participating vendors and seasonal items.


My mother used to make a cottage cheese quiche topped with French fried onion rings. I am not sure where she got the original recipe, but I know she clipped it from a magazine. I decided to recreate it using ingredients from the farmers market. I include the original recipe at the end, but to make it totally from the market, I made a few alterations. Instead of using a pie crust, I made it crust-less by sauteing sliced zucchini and using the slices to line the pie dish. Instead of the French fried onion rings, I caramelized diced onion. I also substituted feta cheese for the Swiss, but this was because I had some on hand from a previous trip to the farmers market and wanted to use it up. I paired the quiche with a tomato and basil salad. (The basil came from a pot on my patio.)

FarmMarketMeal06_BeforeFarmMarketMeal06_After

My quiche didn’t look as nice as I hoped (or how I remembered my Mom’s), but what it lacked in presentation, it made up for in taste.

COTTAGE CHEESE QUICHE

1 (9 inch) unbaked pie shell
2 cups cottage cheese
1/2 cup grated Swiss cheese
2 eggs
Small grated onion or chives
Salt and pepper
1/2 (3 ounce) can French-fried onion rings, crushed

Position rack in lower third of oven and preheat to 400. Partially bake pie shell until golden, about 20 minutes. Remove from oven. Reduce temperature to 350. Combine cottage cheese and Swiss cheese, eggs, chives, salt and pepper and beat well. Turn into pie shell. Bake 30 minutes. Remove from oven and sprinkle with crushed onion rings. Bake an additional 10-15 minutes. Let stand 15 minutes before slicing into wedges and serving.

AMOUNT: 5 servings

Farmers Market Meal #3 – Tomato Basil Pesto Pizza

This post is the third in a series on meals prepared from ingredients purchased from the farmers market (previous post: Farmers Market Meal #2 – Zippy Grilled Cheese). I’m fairly new to the farmers market scene. I’ve always had good intentions about purchasing local foods but never followed through because I felt lost walking through the stands wondering what to buy. I decided to combat this by coming up with a plan. Before going to the market, I research recipe ideas using seasonal ingredients with the objective of creating one easy meal with as many local ingredients as possible. This way, when I get to the market, I have focus. It definitely helps that my favorite market provides a sign up for weekly email updates about participating vendors and seasonal items.


I was uncertain what kind of meal I would create for this week, but then I thought of pizza. At the farmers market, I purchased a homemade pizza pie crust, tomato basil sauce from our local pasta maker, feta cheese, and pesto. To accompany the pizza, I also purchased bibb lettuce and strawberries, which just came into season this week. I enhanced the salad with mint from my garden and Newman’s balsamic vinaigrette from my fridge and topped it with a little extra feta.

FarmMarketMeal03_BeforeFarmMarketMeal03_After

The pizza with the tomato basil sauce and pesto was good, but the salad with the fresh mint and strawberries really made the meal for me.

Farmers Market Meal #2 – Zippy Grilled Cheese

This post is the second in a series on meals prepared from ingredients purchased from the farmers market (previous post: Farmers Market Meal #1 – Pasta and Asparagus in Butter and Cheese Sauce). I’m fairly new to the farmers market scene. I’ve always had good intentions about purchasing local foods but never followed through because I felt lost walking through the stands wondering what to buy. I decided to combat this by coming up with a plan. Before going to the market, I research recipe ideas using seasonal ingredients with the objective of creating one easy meal with as many local ingredients as possible. This way, when I get to the market, I have focus. It definitely helps that my favorite market provides a sign up for weekly email updates about participating vendors and seasonal items.


Last week, I created a meal around asparagus. Another spring vegetable is the green onion. For this week’s meal, I took my inspiration from a grilled cheese recipe posted by Genius Kitchen. This recipe combines shredded cheese, chopped green onions, and little bit of mayo and mustard to create a sandwich which is zippier and creamier than the traditional grilled cheese.

At the farmers market, I picked up homemade bread, cheese, and green onions for the sandwich as well as homemade potato chips and mint tea to round out the meal. For grilling, I already had butter, purchased from the market last week. (The mayo and mustard came from my fridge by way of the grocery store.)

FarmMarketMeal02_BeforeFarmMarketMeal02_After

Genius Kitchen was right about this recipe. It is a delicious take on grilled cheese.

Farmers Market Meal #1 – Pasta and Asparagus in Butter and Cheese Sauce

Finally, it’s here. Today is the opening day of my favorite farmers market. My goal this growing season is to prepare a meal each week comprised almost solely of ingredients from the market.

The farmers market where I shop is a producer-only market. This means two things. First, it requires vendors sell only what they produce, grow, or make. However, it also means that, in addition to produce, I can get other items too, such as locally produced bread, beer, and even pasta.

Being spring, I wanted to make something using asparagus, so I purchased asparagus, butter, cheese, and pasta to make a meal of pasta and asparagus in butter and cheese sauce.

FarmMarketMeal01_BeforeFarmMarketMeal01_After

It was so easy no recipe was required. I cut the asparagus into bite size pieces. Since the pasta was fresh and needed only a minute or two to cook, I added the asparagus to the boiling water with the pasta. I grated some of the cheese and melted it with some of the butter in a sauce pan. I realized too late that I probably should have purchased fresh garlic, but since I didn’t, I seasoned the sauce with a little bit of garlic powder, black pepper, and a few hot pepper flakes. I drained the pasta and asparagus and tossed with the sauce.