Category: Vegetarian Dishes

Italian Pickled Cherry Tomatoes

Posted on by Betsy Bonfante

Summer season is the time for using the fabulous tomatoes from your garden or from the our Farmers Market.  Fresh is always amazing.  But this recipe for Italian Pickled Cherry Tomatoes provides a new twist on enjoying the bounty.  This recipe is for a quick pickle to store in the refrigerator.  The tiny tomato jewels add great color to a cheeseboard or to add to a salad, and make an awesome garnish for a cocktail.  

1-pound cherry tomatoes 

1-2 small sprigs of fresh oregano

1 cup white vinegar

1 cup water

1 tablespoon kosher salt

1/4 cup granulated sugar

Place the cherry tomatoes into the canning jar(s) to just under the top along with the sprig of oregano, leaving room for the pickling liquid to cover.  

Combine the remaining ingredients into a small saucepan.  Bring to a boil, dissolving the salt and sugar.  Pour the hot liquid over the tomatoes to cover completely, filling the jar to 1/2-inch from the top.  Seal the jar tightly with the lid.  Allow to cool on the counter.  When cooled, place the jar in the refrigerator.  Wait 24 hours before enjoying so that the vegetables have time to pickle.  The pickled tomatoes will develop more flavor as they spend time in the pickling liquid.  Store in the fridge for up to one month.  

Featured Market Ingredients

Fresh Cherry Tomatoes

Fresh Oregano Sprigs

Sundried Tomato Pesto with Pasta

Posted on by Betsy Bonfante

Pesto is most often associated as being made with fresh basil for a vibrant green sauce.  But, the star of this pesto is sundried tomatoes, along with the basil, olive oil, and Parmesan cheese.  For this recipe, the sundried tomato pesto is tossed with gemelli pasta.  It also makes a wonderful summer appetizer drizzled on toasted sourdough bread with a glass of chilled crisp white wine.

1 jar sundried tomatoes, 7-8 ounces

2 cloves garlic

1 cup fresh basil leaves

1/2 teaspoon kosher salt

pinch of fresh ground black pepper

1/2 cup freshly grated Parmesan cheese

8 ounces gemelli pasta, or similar shape

Additional grated Parmesan cheese for serving

Cook the pasta according to the package directions.  Reserve 1 cup of the cooking liquid.  Drain and set aside.  

Working with a food processor, add the sundried tomatoes, including the oil from the jar, and the garlic, process to combine.  Add in the fresh basil, salt and pepper, process to combine.  Transfer the tomato mixture to a large bowl.  Stir in the Parmesan cheese.  

Add the drained pasta to the pesto, tossing to coat.  Add in about half of the reserved cooking water to loosen the sauce and help coat the pasta.  Taste the pasta for seasoning, adding salt and pepper if needed to taste.  Drizzle with olive oil and additional Parmesan cheese and serve.  

Featured Market Ingredients

Sundried Tomatoes packed in oil

Fresh Garlic

Fresh Basil

Parmesan Cheese

Gemelli Pasta

Roasted Broccoli with Lemon and Parmesan

Posted on by Betsy Bonfante

This delicious side dish is welcome on most dinner tables, and it is easy to prepare.  It pairs well with most proteins or pasta, and can be serve hot from the oven or at room temperature.  You will find versions of this recipe in the cookbooks for both Ina Garten and Bobby Flay with slightly different additions.  Ina’s recipe adds toasted pine nuts and fresh basil.  While Bobby adds Calabrian chiles, of course.

2 large heads of broccoli

3 tablespoons olive oil, divided 

2 large lemons, cut in half

2 teaspoons kosher salt

1/2 teaspoon pepper

1/3 cup toasted nuts, chopped (cashews, hazelnuts, or pine nuts)

1/3 cup freshly grated Parmesan cheese

Preheat oven to 400 degrees. 

Cut the broccoli into florets, leaving 1 inch of stalk in place.  For the remaining stalks, peel and cut crosswise into 1-inch pieces.   On a large, rimmed sheet pan, toss the broccoli with 2 tablespoons olive oil, salt and pepper.  Evenly spread out the broccoli.  Place the halved lemons, cut-side up, at each end of the sheet pan brushing the tops with the remaining tablespoon of oil.  Roast in the hot oven for about 20 minutes, turning the broccoli about half-way through the cooking time, until the broccoli is crisp-tender and slightly browned. 

Remove from the oven.  Carefully squeeze the juice from each lemon half over the broccoli.  Sprinkle the chopped nuts, and grated Parmesan cheese over the broccoli.  Return the pan to the oven roasting for an additional 4-5 minutes.  Serve hot or at room temperature. 

Featured Market Ingredients

Broccoli

Lemons

Toasted Nuts

Parmesan Cheese

Fresh Basil (optional)

Calabrian Chilies (optional)

Spring Asparagus Tart

Posted on by Betsy Bonfante

This beautiful Spring Asparagus Tart is gorgeous to add to any table and is equally delicious as it is easy.  A favorite shortcut trick is to begin with using frozen puff pastry.  The ingredients in the recipe might be items you already have available in your fridge and pantry, with a few fresh items to pick up from our Market.  This time of year, we are getting early asparagus that it is just in time for a Spring buffet or lunch.  To make the tart even more beautiful add a few edible flowers to the finished tart.   

4-ounces goat cheese or cream cheese, softened at room temperature

1 large egg, lightly beaten

1 large garlic clove, finely minced

2 teaspoons lemon zest

1 teaspoon sea salt, plus more for serving

1 cup creme fraiche or full fat yogurt

1 sheet thawed puff pastry, such as Pepperidge Farm

6-ounces thin asparagus, woody ends removed

2 tablespoons olive oil

3 tablespoons fresh grated Parmesan cheese

1-ounce Parmesan cheese, shaved with a vegetable peeler, as garnish

additional salt, pepper, olive oil to finish

Preheat the oven to 425 degrees.  Working with a medium size bowl, add in the goat cheese, egg, minced garlic, lemon zest, and salt.  Using a fork, mash the ingredients together.  Add in the creme fraiche or yogurt, whisking to combine until smooth.  

Place large sheet of parchment paper onto the countertop.  Place the puff pastry onto the parchment paper, using a rolling pin to roll out the pastry to an 11×13-inch rectangle.  Place the parchment paper with the pastry onto a large, rimmed sheet pan.  Use a small paring knife to lightly score a 1/2″ border around the edges of the pastry.  

Spread the goat cheese mixture evenly inside the scored border.  Place the trimmed asparagus lined up across the pastry.  Using a pastry brush, lightly brush the asparagus with the oil.  Sprinkle the grated Parmesan cheese evenly over the asparagus.  

Bake the tart in the hot oven for 25-28 minutes until the pastry is puffed and golden.  Remove from the oven allowing the tart to cool for about 5 minutes.  Scatter the shaved Parmesan cheese curls over the asparagus.  Sprinkle with a bit of salt and pepper to taste, with an additional drizzle of olive oil.  Cut into large squares, serving hot or warm.  

Featured Market Ingredients

Fresh Goat Cheese

Fresh Parmesan Cheese

Frozen Puff Pastry

Fresh Asparagus

Carfagna’s Olive Oil

Caprese Roasted Vegetable Frittata

Posted on by Betsy Bonfante

The beauty of making a frittata is that the ingredients can easily be switched to accommodate preferences and to whatever is available in your refrigerator.  This recipe uses roasted vegetables, fresh cherry tomatoes, fontina cheese, topping the baked egg dish with chopped basil and parsley.  Use this basic recipe as a place to begin, then make it your own.  Having leftover vegetables and/or meat makes it even simpler.  

Basic Frittata Recipe

8-10 large whole eggs

1/2 cup cream, half/half, or whole milk

1 teaspoon kosher salt

pepper to taste

3 tablespoons oil or butter, or a mix of both

2-3 cups cooked vegetables and/or meat, cooled

1/2 up to 1 cup grated cheese

1/4 cup chopped fresh herbs, such as parsley, basil, rosemary and/or thyme

Place the oven rack in the middle of the oven, preheating to 400 degrees.  

Whisk the eggs in a medium bowl with the dairy, salt and pepper, set aside.  Using a 10-12-inch cast enamel skillet, heat the oil/butter in the pan, swirling to coat the bottom of the pan.  Add the cooked vegetables/meat to the hot pan, stirring together just to warm the mixture.  Turn off the heat.  Carefully pour the egg and dairy mixture over the warmed vegetables/meat.  Stir in the cheese.  Transfer the skillet to the hot oven, baking the frittata until puffed and golden, about 15-20 minutes.  The eggs should be just set and not firm to the touch.  

Remove the pan from the oven, allowing the frittata to cool slightly before garnishing with the chopped fresh herbs.  Cut into portions and serve hot or warm.  

Featured Market Ingredients

Farm Eggs

Heavy Cream

Fresh Parmesan Cheese

Fresh Parsley and/or Basil

Butternut Squash Gratin with Parmesan-Sage Cream 

Posted on by Carfagnas Market

If you are seeking comfort food for autumn and winter, this Italian-style gratin is the answer.  The true star of this dish is the Parmesan-Sage Cream that holds the butternut squash together.  This creamy comforting dish could also be made with a blend of squash and potatoes, or using only potatoes.   

  • 2-3 pounds butternut squash, peeled and sliced 
  • 2 cups heavy cream 
  • 2 cloves garlic, minced 
  • 1 tablespoon chopped fresh sage leaves 
  • 1 cup Parmesan cheese, grated 
  • 1 1/2 teaspoons kosher salt 
  • Fresh sage leaves for garnish 
  • 2 tablespoons butter for preparing the casserole dish 

Preheat the oven to 375 degrees.  Using a food processor with the slicing disk, or a mandolin, or a sharp knife, thinly slice the peeled butternut squash.     

Place the heavy cream, minced garlic, and chopped sage leaves into a small saucepan.  Gently warm for a about 5 minutes but do not boil.  Turn off the heat and set aside.   

Prepare a 10-12-inch ceramic or Pyrex glass casserole dish by generously buttering the sides and bottom of the dish.  Begin to build layers of squash by placing a layer of the thinly sliced squash on the bottom of the dish.  Sprinkle with a bit of salt.  Ladle a quarter of the cream mixture over the squash.  Sprinkle 3 tablespoons of Parmesan cheese over the squash.  Continue building with 3 additional layers. For the top layer, add the remaining squash making this your prettiest layer, using the remaining cream mixture and Parmesan cheese.  Garnish the center of the gratin with whole fresh sage leaves.  

Place the casserole dish onto a sheet pan, then bake for 45-50 minutes until the squash is tender and the gratin is bubbly and golden brown.  Let stand for 10-15 minutes before serving.   

Featured Market Ingredients 

Parmigiano Reggiano  

Fresh Whole Sage Leaves 

Fresh Garlic 

Heavy Cream 

Red Peperonata Gratin al Forno

Posted on by Carfagnas Market

Peperonata is a vibrant Italian vegetable casserole primarily featuring bell peppers as the star ingredient.  This humble dish, originating in the sun-drenched regions of Italy, showcases the sweet and savory interplay of bell peppers and other vegetables such as garlic, onion, or even eggplant.  Beyond its deliciousness, Peperonata is incredibly easy to make. The secret lies in the slow cooking process, made here in the oven, which allows the vegetables to soften and meld their flavors into a delightful medley.

Peperonata is the perfect accompaniment to various meats, especially grilled, but it can also be great as a bruschetta topping.

  • 8 red bell peppers, halved and seeded, stems removed
  • 1/2 cup olive oil, plus more for drizzling
  • 1 teaspoon kosher salt
  • 4 tablespoons chopped black olives
  • 3 tablespoons capers
  • 3 sprigs of fresh oregano, or 1/2 teaspoon dried
  • 2 large garlic cloves, sliced
  • 1/4 -1/2 teaspoon red pepper flakes
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup panko breadcrumbs

Preheat the oven to 350 degrees.  Place the bell peppers into a roasting pan with the olive oil, and 1 teaspoon salt tossing to coat.  Roast for 30-35 minutes until soft and slightly slumped.  Remove from the oven.  Increase the oven temperature to 400degrees.

When the peppers are cool enough to handle, cut each into strips, placing them into a large bowl.  Remove and discard the oregano stems, adding the leaves plus the remaining ingredients, except the Parmesan cheese and breadcrumbs, to the peppers stirring to combine.  Transfer the mixture to a gratin dish or other shallow ceramic baking dish.  Sprinkle the top with the Parmesan cheese, then scatter the breadcrumbs, and a drizzle of olive oil.  Place the gratin dish into the hot oven for 18-20 minutes until the breadcrumbs are golden brown and the cheese is melted.  Serve warm or at room temperature.  

Zucchini Parmesan

Posted on by Carfagnas Market
  • 4-5 medium zucchini, about 2 1/2 pounds
  • 2 cloves garlic, thinly sliced
  • 5 tablespoons olive oil, divided
  • 2 teaspoons kosher salt, divided
  • 3/4 cup panko breadcrumb
  • 1 1/2 cups grated parmesan cheese, divided
  • 1/2 cup shredded whole milk mozzarella
  • 1 1/4 cups jarred tomato sauce with basil
  • Fresh basil sprigs

Preheat the oven to 450 degrees. Cut each zucchini in half lengthwise, then cut into random pieces each being about 2 inches in size. Various sizes and shapes are good for this step. Place the pieces into a 9×13 inch baking dish and drizzle with 3 tablespoons olive oil. Add the sliced garlic, season with 1 teaspoon of salt and toss well to coat. Roast in the hot oven for 25-30 minutes, stirring halfway through, until the liquid is evaporated, and the zucchini is beginning to brown.

While the zucchini is roasting, in a medium bowl combine the panko, 3/4 cup grated parmesan, remaining teaspoon salt, and 2 tablespoons olive oil. Toss well to fully combine. Set aside.

Once the zucchini is beginning to brown, sprinkle the remaining 3/4 cup parmesan cheese and mozzarella over the zucchini, tossing to combine. Pour the tomato sauce over the zucchini, gently mix to combine. Evenly sprinkle the breadcrumb mixture over the top and return to the oven for 12-15 minutes until the top is golden brown and bubbly. Remove from the oven to cool for about 10 minutes. Add fresh basil and serve.


This Zucchini Parmesan dish hits all the right notes. Cheesy, crispy, saucy, and delicious! More commonly we think of Eggplant Parmesan with origin traced back to the 18th century originating in Southern Italy. The authentic dish features layers of breaded and fried eggplant slices, tomato sauce, and cheese. Our modern twist uses zucchini and eliminates frying with roasting, tossing the ingredients together instead of layering, resulting in an easy shortcut. The zucchini becomes deliciously silky-smooth with crispy-golden brown bits for a simple weekday dinner.

View upcoming cooking classes here.

Recipe: Cindy Ramsey

Photo: Cindy Ramsey

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