Tag Archives: CSA

Summer Shrimp Pasta

More food!  I haven’t posted this many recipes in ages.  But like I said last week, I have been cooking a lot because we have had a plethora of summer veggies at our fingertips.  This dish was an easy, impulsive way to use some fresh Hopkins Farms cherry tomatoes, homegrown basil, and fresh gulf shrimp from our local Dixie Dandy.  It was light and full of flavor and a real winner in my book because it took approximately 15 minutes from start to finish.

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Since it was something I just threw together, I hadn’t planned on taking any pictures, so all I’ve got are pictures of the finished product.  Rest easy though – I promise, it’s a piece of cake.  Just please excuse my imprecise measurements, and take that as creative license to alter them however you’d like.

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Summer Shrimp Pasta Recipe
serves 4

ingredients

– half a box angel hair pasta
– 1 pint fresh cherry tomatoes
– 1/2 cup olive oil
– 1 pound fresh gulf shrimp, peeled
– 1 glass dry white wine – maybe 1/4 to 1/2 cup? (plus another for you to drink)
– 1 small jar capers and their juice
– salt and pepper, to taste
– 1 large bunch fresh basil

instructions

Heat a large cast iron skillet to medium heat and put cherry tomatoes in (without any oil).  Allow them to cook, stirring occasionally, until they start to char a bit and burst.  In the meantime, cook pasta according to package directions.

At that point, turn the skillet down a bit and add the oil, white wine, and shrimp.  This part may get dicey.  Stir often and allow shrimp to cook through.  Add the cooked and drained noodles to the skillet, along with the entire jar of capers and their juice.  Toss and transfer to a serving bowl.  Toss with salt and pepper and fresh basil and serve immediately.

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The entire process should take no more than 15 minutes from start to finish, making it the perfect meal, in my opinion.  You could add some spinach or something to make it even more complete, but this is just a perfect summer dish to me.  And a lesson in why you should always keep a jar of capers in the fridge.

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Bon appétit!

Shop this post:
farm style table (Southern Restoration Furniture)
wooden salad bowl (antique – similar)
local seafood market (Dixie Dandy)

You may also enjoy:
Southern Maker: Southern Restoration Furniture by Marc Ventry
Hopkins Farms CSA
Pesto Pasta
Pasta Carbonara
Creme Fraiche Pasta
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Until Next Time

Healthy White Vegetable Lasagna

Thanks to the recent influx of summer vegetables from our favorite farmers at Mountain Shadow Farm and Hopkins Farms, I’ve done a lot of cooking lately!  Making up for lost time I suppose.  Our (weight) gain is your gain!  But it doesn’t count when you’re cooking with summer fruits and veggies… right?

Healthy Summer Vegetable Lasagna | Oysters & Pearls

This veggie lasagna is full of creamy white sauce, but don’t let that fool you.  It’s perfectly healthy while still being indulgent.  This is one dish that actually might not increase your waistline!

Patty Pan Heirloom Squash from Mountain Shadow Farm in Bainbridge, Georgia | Oysters & Pearls

Start with farm-fresh vegetables, like these beautiful little patty pan heirloom squashes from Mack at Mountain Shadow Farm. They make up the backbone of this hearty dish.  You can sub crookneck squash and/or zucchini for them if you can’t get your hands on any patty pan squash.

Building Healthy Summer Vegetable Lasagna | Oysters & Pearls

You’ll roast most of the veggies, and this will require multiple pans and lots of things going on at once in your kitchen, but stay calm.  Just cover every baking sheet you own in aluminum foil to make it less overwhelming, because that cuts your cleanup time way down.  Just breathe, read the directions a couple of times, and relax.  And don’t forget to watch your roux!

Healthy Cheesy Vegetable Lasagna | Oysters & Pearls

Healthy Summer Vegetable Lasagna Recipe
serves six to eight
Barely adapted via myrecipes.com

ingredients

Vegetables
– 10 very small sweet onions (or 3 large shallots), peeled and cut into 1/2-inch-thick slices
– 2 to 3 pounds baby pattypan squash (may sub crookneck or zucchini squash)
– 3 tablespoons olive oil, divided
– 3/4 teaspoon kosher salt, divided
– 3/4 teaspoon black pepper, divided
– 4 very ripe large tomatoes (or two pints cherry tomatoes)
– 1/4 cup chopped fresh basil
– 2 tablespoons chopped fresh chives
– 2 teaspoons minced fresh garlic

Sauce
– 3 1/2 cups fat-free, lower-sodium chicken broth
– 5 tablespoons all-purpose flour
– 1/4 cup heavy whipping cream
– 1 1/2 tablespoons Dijon mustard
– 1 large egg, lightly beaten
– Cooking spray
– 9 cooked lasagna noodles
– 8 ounces ricotta cheese
– 3 ounces shredded Italian Blend Cheese (or fontina if you can find it) (about 3/4 cup, packed)
– 2 tablespoons torn fresh basil

instructions

Preheat oven to 450°.  Combine onions and squash; drizzle with 2 tablespoons oil. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper; toss. Arrange vegetables in pan; roast at 450° for 30 minutes, stirring once.  Don’t allow them to burn, but you do want them to have some color. Preheat broiler to high.  Place tomatoes in a roasting pan; broil 10 minutes or until blistered. Combine squash mixture, tomatoes, 1/4 cup basil, chives, and garlic; toss gently.  Reduce oven temperature to 350°.

To prepare sauce, heat a small saucepan over medium heat. Add remaining 1 tablespoon oil; swirl. Combine broth and flour, stirring with a whisk; add broth mixture to oil. Bring to a simmer, stirring constantly with a whisk. I like a flat whisk – they are perfect for making roux.  Stir in cream, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper; simmer gently 4 minutes or until mixture begins to thicken, stirring constantly. Remove from heat; let stand 5 minutes. Place egg in a small bowl; slowly add 1 1/2 cups sauce to egg, stirring constantly. Return sauce to pan.

To build the lasagna, spread 1/2 cup sauce over the bottom of a broiler-safe 13 x 9–inch ceramic baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce; spread half of squash mixture over noodles. Sprinkle with half of the shredded cheese and dot with ricotta. Repeat the layers with remaining noodles, vegetable mixture, and cheese, ending with noodles. Pour remaining sauce over noodles. Sprinkle with shredded cheese. Bake at 350° for 30 to 40 minutes or until bubbly.  Turn broiler to high.  Broil lasagna for 4 minutes or until top is lightly browned. Sprinkle with 2 tablespoons fresh basil. Let stand for 12 minutes.  Slice and enjoy!

Roasted Veggies and Fresh Herbs Make this Healthy Vegetable Lasagna Extra Flavorful | Oysters & Pearls Roasted Veggies and Fresh Herbs Make this Healthy Vegetable Lasagna Extra Flavorful | Oysters & Pearls Healthy Veggie Lasagna with Homegrown Summer Vegetables and Herbs | Oysters & Pearls Summer Vegetable Lasagna | Oysters & Pearls

This is such a pretty lasagna… before you cut it.  Is there really any way to make a slice of lasagna look pretty??  If there is, I haven’t found it yet.

Healthy Summer Vegetable Lasagna | Oysters & Pearls Healthy Summer Vegetable Lasagna | Oysters & Pearls

Feel free to roast and add any hearty, meaty veggies you have and add them in.  It’s so good and satisfying, creamy and rich without any of the guilt.  And a bit lighter than your average lasagna, so it’s perfect for summer gatherings around the table.

Shop this post:
farm style table (Southern Restoration Furniture)
flat whisk (Cuisipro Silicone Flat Whisk)
everyday china (Lenox French Perle in White)
blue baking dish (Staub Ceramic 9″ Oval Dish (Dark Blue)

You may also like:
Farm to Table Supper Club
Farm to Table Supper Club Part Deaux
Hopkins Farms CSA
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Shaved Summer Squash Salad
Southern Restoration Furniture by Marc Ventry

Until Next Time