Oh, so easy!

Ever tried a recipe that was way too good to have been that easy? Had it happen tonight! After picking up my share in Maplewood, multiple errands and a chiropractor running a bit late had my desire to spend a lot of time in the kitchen at pretty much zero. Providence would have it, though, that I found a recipe for Summery Fettucine Alfredo in Food & Wine Magazine at the chiropractor's office! With our beautiful fresh basil, arugula and tomatoes from the share, I was able to put together a seriously tasty dinner where boiling some water was the hardest part! Would definitely recommend fresh pasta for this dish, but dried will do. Most local grocers have fettucine in the refrigerator case, but for a super special treat, go to the fresh pasta bar at Whole Foods in Maplewood. (Side note: take the specification of whole-milk ricotta seriously...part skim will make the recipe a little drier than the texture should be!)

One other note, for the arugula salad, a splash of olive oil combined with the best balsamic vinegar sold this side of the Atlantic and a sprinkle or some shavings of parm really compliment the spiciness of the arugula. I know the balsamic is expensive, but it lasts a really long time and is really that good on salads!

And to finish off, here are two more recipe from Rogowski Farm. Enjoy your week!

Heirloom Tomato Gazpacho

Ingredients:

1 medium red bell pepper - rough chopped

1 large scallion (or small red onion) - rough chopped

1 jalapeno - rough chopped

1 large garlic clove - pop in microwave for 5 seconds for milder flavor

¼ cup extra virgin olive oil

1 lime, juiced or 1 teaspoon balsamic vinegar - your preference

1 tsp Worcestershire sauce

1 ½ lbs. Heirloom Tomatoes - cored & rough chopped

1 large cucumber, peeled & rough chopped

1 or 2 cups of tomato juice - to taste

½ teaspoon toasted, ground cumin

salt & pepper to taste

fresh basil (for garnish)

Method:

Place first 7 ingredients in a food processor, blend until smooth.

Remove to a large serving bowl.

Place tomatoes and cucumbers in the food processor, pulse to desired consistency.

Add to the serving bowl, along with the remaining ingredients.

Taste & adjust spices to your liking.

Refrigerate in the serving bowl prior to serving.

Serve with a chiffonade of fresh basil.

Smoky Tomato Basil Salsa by Didi Emmons

Ingredients:

2 dry chipotle chili peppers

1 tsp grated lime rind

juice of 1 lime

2 medium ripe tomatoes, chopped

¼ red onion, chopped

1 green pepper, chopped

3 tsp fresh basil, chopped

2 tsp extra virgin olive oil

salt & pepper

6 oz cake fresh, soft goat cheese

Method:

Soak chipotles in 1 cup of boiling water for up to 30 minutes, or until they soften. Remove them from the water and finely chop.

Put chipotles, lime rind, lime juice, tomatoes, onion, pepper & basil into a food processor. Pulse until finely chopped, then add olive oil, salt & pepper to taste.

Serve:

Place goat cheese in the center of a shallow & pour half the salsa over the top. Serve with a spoon and a knife, along with sturdy crackers or pita toasts. Replenishing the salsa as needed.