Couchgating with Local Foods

Saturday morning Farmers Market and Saturday Night Football in Morgantown makes for a great weekend combo.  My menu tonight featured:

Garlic Herb Zucchini Noodles with Scallops

Spicy Cauliflower Curry

New Day Bakery Spinach Feta Bread

DeBerry Farms out of Oakland Maryland has beautiful yellow squash and zucchini, so the zucchini I "peeled" for the "noodles" was as crisp and fresh as it could be.  The recipe was inspired by Clean Eating Magazine.

Garlic Herb Zucchini Noodles with Scallops

(Serves 3)

6 oz. Scallop Pieces

Saute in 1 tsp. Olive Oil with 1 Garlic Clove, minced.

1 Small Zucchini

Peel, then julienne stip with a carrot peeler.

1/2 Lemon, zest and juice

1 tsp. Canola Oil

1 tsp. Olive Oil

1/4 cup Minced Fresh Herbs

Pour over scallops.

Arrange zucchini on plate.  Add Scallops.  Pour dressing over.  Garnish with

1 Red Tomato, wedges  

1 Mini Sweet Pepper, cut in rings

I also found this perfectly sized small cheddar (orange) at DeBerry's table this morning in the Morgantown Pavillion Farmer's Market.  The recipe was inspired by Fine Cooking Magazine.

Spicy Cauliflower Curry

(Serves 6)

1 Small Cauliflower

Remove leaves and about 1 1/2 inch from bottom stem.

1 Mini Sweet Pepper, diced

2 Cloves Garlic, diced

1/4 Onion, diced

1 2-inch piece Ginger, peeled and minced

1 1/2 tsp. Curry Powder

1 tsp. Cumin Seeds

1 tsp. Olive Oil   

 Saute vegetables and spices in olive oil.

Add:

1 cup Diced Tomatoes in Juice (no added salt)

1/4 cup Vegetable Broth

1 Mini Pack Raisins

1 tsp. Fresh Lemon Juice

Place cauliflower face down in sauce.  Cover and simmer 15 minutes.

Turn over and simmer 15 more minutes.

The meal was a winner (unlike the game)!