Don’t miss out on fresh farmstand fruits and veggies

Fruit and vegetables of every variety are available fresh (and safe) from your favorite farmers markets. Here are recipes for spaghetti squash, sun dried tomatoes, and an easy fruit salad.

TUSCAN CHICKEN & SPAGHETTI SQUASH

I never thought I would like spaghetti squash, but it tastes so fresh. It’s usually inexpensive at this time of year, and easy to make. The most difficult part is slicing it. Don’t worry. I’ll give you an easy way to cut it open.

1 medium spaghetti squash

1 lb. boneless, skinless chicken (cut into bite size pieces)

salt

pepper

1 tsp. Italian seasoning

2 tbsp. butter

4 cloves garlic (minced)

1 shallot (minced)

2 tablespoons sun-dried tomatoes (packed in oil, drained, julienne cut)

1 c. heavy cream

1/3 c. Parmesan cheese (grated)

3 oz. baby spinach

fresh parsley (optional, garnish)

Instructions

To cut it open safely and easily, wash and dry the skin. Poke it several times. Place on a microwave safe dish and microwave it for about 2 minutes to get the shell soft enough for easy cutting, or if you are in a hurry, you can microwave the squash for 8-12 minutes to cook the squash completely.

If you have the time and want to roast the squash in the oven instead, set the oven to 350 degrees. Cut the uncooked squash in half and remove the seeks. Coat the inside of each half with olive oil. Place on parchment paper lined baking dish, cut side down, for 35-40 minutes or until you can easily pierce the skin.

Set the hot squash aside to cool.

Now for the filling.

Season the chicken with salt, pepper and Italian seasoning. Melt 1 tbsp. of the butter in a large, deep skillet over medium-high heat. Add the chicken and cook until it’s no longer pink in the center, about 7 minutes.

Remove the chicken from the pan, and place on a plate and tent with aluminum foil to keep warm.

Add the remaining butter to the pan along with the garlic and shallot. Cook 1-2 minutes or until they just start to soften.

Mix in the sun-dried tomatoes and cook an additional minute.

Pour in the heavy cream and cook until hot and bubbly, about 1-2 minutes.

Turn off the heat and stir in the Parmesan cheese and spinach. Add the chicken and any accumulated juices back to the pan.

Once the squash is cool, scrape out the strands with a fork. Put aside the shells for serving. Stir the squash into the cream sauce until evenly coated. Garnish with fresh parsley, if desired. Fill the empty squash shells and serve.

https://deliciouslittlebites.com/tuscan-chicken-spaghetti-squash

SUN DRIED TOMATOES (Easy, 3 Ways)

You can make these and use them for the spaghetti squash recipe, above.

1 lb. tomatoes or other small-medium tomatoes, such as Roma, San Marzano, grape, or cherry tomatoes – stems removed

Sea salt

1 tbsp olive oil (optional)

Italian seasoning (optional)

OVEN:

Preheat the oven to 225 degrees. Line a baking sheet with parchment paper (don’t use foil, which can react with the tomatoes).

Slice the tomatoes in half. Cut out the little core at the top of the tomatoes where they connected to the stem.

Arrange the tomatoes, cut side up, on a baking sheet. Sprinkle very lightly with sea salt. Bake for 2 1/2 hours. Press down on the tomatoes with a spatula (juices will come out).

Return to the oven and bake for at least 2 more hours, until tomatoes are dry but still pliable.

DEHYDRATOR:

Dry tomatoes in the dehydrator for 6-8 hours, flipping about halfway through, until they are dry but still pliable.

SUN:

Slice the tomatoes in half. Cut out the little core at the top of the tomatoes where they connected to the stem. Arrange the tomatoes, cut side up, on a rack over a baking sheet. Sprinkle very lightly with sea salt.

Leave the tomatoes in the sun, until they are dry but still pliable. This can take between four days and two weeks, depending on the weather.

Finish & Store:

If you like, drizzle with olive oil and sprinkle with Italian seasoning. Store in the refrigerator for up to 1 week without oil, or up to 3-4 weeks submerged in oil.

CHOCOLATE & FRUIT SALSA

Chop up whatever fruit you have on hand (melons, peaches, grapes, cherries) and mix together and chill in the refrigerator.

Line a baking sheet or plate with parchment paper.

Spoon the melted chocolate onto the parchment, forming 3 to 4-inch circles. Refrigerate or freeze until firm. Peel the chocolate rounds from the parchment and use them as a chip and dip them into the fruit salsa.

BONUS RECIPE!!

S’MORES CUPCAKES

1 1/2 c all-purpose flour

1 1/4 c graham cracker crumbs

2 1/3 tsp. baking powder

1/2 tsp. baking soda

1 tsp. cinnamon

1 1/2 c granulated sugar

1/2 tsp. salt

6 tbsp. butter softened

3 large eggs room temperature

1/2 c Greek yogurt

6 tbsp. mayonnaise

1 tbsp. vanilla

1 c. whole milk

Chocolate Ganache

9 oz. chocolate

6 oz. heavy whipping cream

Marshmallow Frosting

4 large egg whites

3/4 c. granulated sugar

6 tbsp. light corn syrup

1 tsp. vanilla

Cupcake

Preheat oven to 350 F. In a medium-sized mixing bowl or bowl of a stand mixer, mix together flour, graham cracker crumbs, baking powder, baking soda, and salt and cinnamon. Add the sugar and mix until well combined. Add butter and mix on medium-low speed until you end up with a fine crumb.

In a small mixing bowl, whisk together eggs, yogurt, mayo, and vanilla until smooth. Add the egg mixture to the flour mixture and beat on medium speed until just combined.

Slowly add milk and mix on low speed until just combined. The batter will be wet.

Bake in cupcake liners for 18-21 mins.

Chocolate Ganache

Place the chocolate into a heat proof bowl. In a small pot bring the whipping cream to a simmer.

Pour over the chocolate and let sit 5 minutes then stir until smooth and let cool to room temperature

Marshmallow Frosting

Put eggs whites, sugar and corn syrup in the top of a double boiler over boiling water and beat with a hand mixer until it turns white, thickens and ribbons form- about 4 minutes.

Transfer mixture to a room temperature mixing bowl. Add vanilla and beat with electric mixer with whisk attachment on medium high until stiff peaks form – about 3 minutes.

Assembly

Let the cupcakes cool then use a knife to cut out a hole in the cupcake. Fill the hole with the soft ganache. Pipe the frosting on top, then use a kitchen torch to brulee the frosting.

S’mores Cupcakes – Marshmallow topped ganache filled graham cracker cupcakes