Living on the Blue Hill Peninsula on the coast of Maine I delight in shopping the local farmer's markets each year and the local ingredients I can buy year round (or almost). There are several great organic farms selling beautiful vegetables as well as two of my favorite vendors Bagaduce Pork and Sunset Acres. Bagaduce Pork sells the best sausage I have ever tasted. Sunset Acres specializes in cheeses from goat milk, their goat feta is a staple in my fridge. For a quick tasty fresh dinner here is one of my favorites:
1 lb whole wheat penne (I always use Hodgson Mill)
1/2 lb ground sausage (Bagaduce Pork)
1 large tomato roughly chopped
4-6 scallions thinly sliced
1 medium zucchini
1 medium summer squash
1 medium bell pepper
1/3 cup crumbled feta (I use Sunset Acres goat feta)
1 tbsp balsamic vinegar
1/4 cup torn basil leaves
salt
pepper
Cook pasta as directed, drain, do not rinse, and let cool. Meanwhile cook the sausage in a skillet reserving the fat (if lean). Add cooked pasta to a large bowl, add sausage and the fat, and balsamic vinegar. Stir the pasta mixture to evenly coat. Add the vegetables, basil and feta and stir well. Sprinkle with salt and vinegar. More balsamic vinegar can be added if desired for a stronger taste.
I made this for a family BBQ July 4th, it was a great hit!
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