By Cheryl Radkiewicz

Quick summer meals are a breeze thanks to our Farmer’s Market in Scranton.   With just a few fresh ingredients, you can prepare an absolutely delicious meal.  I love checking out every booth.  The market has expanded in the past few years from just home-grown fruits and vegetables and fresh meats to bakery items, fresh apple cider,  unique mushrooms,  and handmade crafts.     

So, before the market closes for the season (right before Thanksgiving), make sure to visit and take advantage of the freshest items.  If you can vegetables,  it’s the perfect spot to visit.

Here are some great ideas using minimal effort:

Rice Chile Verde:

1 pint sour cream
1 cup chopped green chile
Pinch of salt
3 cups cooked rice ( I microwave mine)
½ lb. Monterey Jack cheese, grated
Parmesan cheese

Combine sour cream, chile and salt.  In 13×9″ casserole dish, layer rice, sour cream mixture and Monterey Jack cheese.  Add another layer, ending with rice.  Bake at 350 degrees for 25 minutes.  Sprinkle with Parmesan.  Makes 6 servings.

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Pasta La Scala:

6 Tbsp. unsalted butter
3 cloves garlic, crushed|
1 lb. mushrooms, sliced ( I use more and vary the varieties)
2 Tbsp. fresh lemon juice
4 small unpeeled zucchini (about 1 lb. total), cut into 1/4″ julienne strips
4 Tbsp. minced parsley
1 ½ tsp. dried basil
1 tsp. salt
Freshly ground black pepper
1 lb. freshly cooked linguine or spaghetti

 Melt 2 tablespoons. butter in large skillet over medium heat.  Add 1 garlic clove and cook 3 minutes.  Add mushrooms and lemon juice and toss until well combined.  Add zucchini, 2 Tbsp. parsley and seasonings and blend well.  Cover, increase heat to medium-high and cook until vegetables are steamed thoroughly, about 3-5 minutes, shaking pan frequently.  Place remaining butter and garlic in large serving bowl.   Add hot pasta and remaining parsley and toss again.  Top with vegetables and toss again.  Serves 6.

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Fettucine with Fresh Corn:

1 cup heavy cream
1 cup fresh corn kernels, cut from 2 ears of corn  (NOTE: Do not use frozen or canned )
12 oz. fresh or 8 oz. dried fettucine
½ cup slivered, fully cooked ham, fat trimmed
¼ cup grated Parmesan cheese
1 Tbsp. each minced red and green bell pepper

Heat cream in small saucepan until boiling.  Stir in the corn and keep warm.  Cook fettucine until al dente, about 5-7 minutes for dried; drain.  Toss fettucine with cream and corn mixture, ham and cheese.  Sprinkle with red and green bell pepper.  Serve with additional grated cheese.   Serves 4.

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Marinated Mushroom Sauce for Pasta:

8 oz. small white mushrooms, wiped clean and coarsely chopped
¼ cup finely chopped red onion
¼ cup finely chopped red bell pepper
¼ cup chopped flat-leaf Italian parsley
1 Tbsp. fresh oregano of 1 tsp. dried
1 tsp. fresh thyme or 1/4 tsp. dried
1/3 cup olive oil
2 Tbsp. fresh lemon juice
Salt and pepper, to taste
8 oz.  large pasta like rigatoni or shells, cooked al dente

Combine mushrooms, onion, red pepper, parsley, oregano and thyme in small bowl.  Whisk the oil, lemon juice, salt and pepper in separate bowl; fold together.  Cover and marinate, refrigerated, 1-2 hours. Toss sauce with hot pasta and serve at once.  Serves 2-3.

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Roasted Red Pepper, Olive & Rosemary Sauce:

1-7 oz. jar roasted red peppers, rinsed, well drained and finely chopped
¼ cup olive oil
¼ cup pitted and chopped imported black olives
1 Tbsp. chopped fresh rosemary or ½ tsp. dried
1 garlic clove crushed
Pasta, cooked al dente

Combine peppers, oil, olives, rosemary and garlic; stir to blend.  Toss hot pasta with sauce and serve at once. Makes 2 servings.

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Fresh Tomato Sauce with Cream:

2 Tbsp. olive oil
1-2 garlic cloves, crushed
2 cups chopped fresh ripe tomatoes
½ cup heavy cream
1 Tbsp. chopped Italian parsley
Salt and freshly ground pepper
12 oz. linguine, spaghetti or fettucine, cooked al dente

Heat oil in medium skillet; stir in garlic; saute’ 1 minute.  Add tomatoes; heat to boiling; simmer, stirring, until sauce begins to thicken, about 10 minutes.  Stir in cream, simmer gently until sauce cooks down slightly, about 5 minutes.  Salt and pepper to taste.  Toss hot pasta with the sauce and serve.  Makes 2 cups.