Louisiana farmers markets

Farmers Markets, Fresh from the Gulf, Hungry for Louisiana, Pasta

Light and right for spring: Penne Primavera with Fresh Gulf Shrimp

This week’s recipe is one of those no-rules ones that’s adaptable at will. Pasta with fresh Gulf shrimp and lightly sautéed seasonal vegetables is something I absolutely love to have around the house this time of year. It’s cozy, healthy and packed with flavor. Change out the vegetables as the season evolves. Clip some herbs from the backyard to make it sing. Serve it with a simple salad and a crusty loaf of bread for an easy dinner. The only labor-intensive part is peeling the shrimp, but it’s well worth it.

Clean-up is easy; I use one large sauté pan to cook all the ingredients except for the pasta.

Farmers Markets, Local, Louisiana, Okra, Southern, Summer Produce, Uncategorized, Vegetables

Roasted okra will win you over

When you start seeing okra in local groceries or farmers markets here in South Louisiana, you know the summer harvest is petering out. Only the hardiest crops – okra, eggplant and peppers – hang around in Louisiana’s unique brand of oppressive August heat. Okra, in particular, seems to close out the summer, the last blast of freshness until the fall harvest emerges.

So how to put okra to good use? Sure, fried is classic and absolutely delicious. Stewed down with tomatoes is an essential part of the Louisiana culinary roster. Pickled appeals to the masses and is perfect with charcuterie or a Bloody Mary. But for everyday enjoyment, there is no tastier, healthier, faster or easier way to prepare okra than by roasting it in a hot oven. Thanks to my pal, the author and radio host, Poppy Tooker, for recommending this to me a few years ago over lunch.

Cucumbers, Farmers Markets, Fresh produce, Vegetables

5 fast and easy uses for summer cucumbers

I’ve always been a fan of cucumbers. As a picky kid who had an attitude about most vegetables, I loved cucumbers for their crunchy texture and mild taste. Now as a grown-up, I appreciate their versatility. Cucumbers are as comfortable in a tea sandwich with watercress as they are in a Vietnamese sub or a marinated Southern salad.

Backyard gardens are awash in cucumbers right now, and local farmers are harvesting them like crazy. Here are some fast and easy ways to enjoy the bounty.

Canapés with fresh dill and goat cheese

So simple. On toasted slices of French bread, spread mayo or herbed goat cheese and top with a thin disc of cucumber and a sprig of fresh dill. Tomatoes work great here as well.

Tuna sashimi salad

Toss cubes of fresh yellowfin tuna with avocado, cucumber and watermelon and a dressing of soy sauce, olive oil, wasabi powder and lime juice. Top with fresh mint.

Classic tomato-cucumber salad

This is the stuff of Southern potlucks and church suppers, and it never tastes better than when made in mid-summer. Whisk 1/4 cup each cider vinegar and canola oil, 2 tablespoons sugar and 1 teaspoon Kosher salt. Slice 3 medium tomatoes and 1 large or 2 small cucumbers into a bowl, pour in marinade and gently toss. Cover and marinate in the refrigerator for at least 2 hours.

Sautéed with butter and fresh herbs

Julia Child was a big fan of sauteed cucumbers and detailed instructions for preparing them exist in her famed Mastering the Art of French Cooking, Vol. 1. Here, I sauteed 1 cup of peeled, thinly sliced cucumbers in a pat of melted butter over medium high heat for 3 minutes. Remove and toss with slivers of fresh mint and basil, a squirt of lemon juice and Kosher salt to taste. Serve as a side dish with grilled shrimp or roast chicken. Prepared like this, they taste like mild squash.

Tzatziki

Combine 1 cup Greek yogurt with 1 teaspoon lemon juice, 1 teaspoon red wine vinegar, 1/2 cup peeled and diced cucumbers, 1/2 teaspoon fresh minced garlic, 1 teaspoon fresh chopped dill and 1/2 teaspoon Kosher salt. Serve with grilled lamb, chicken, shrimp tucked in fresh pita. Enough for 2-4 servings.