By Elizabeth Wulfhorst
On summer days when it’s time to start thinking about dinner, a trip to the local farmers market is in order. New Jersey offers an abundance of fresh produce (it is the Garden State, after all) during the warmer months which can be made into easy and delicious dishes for a family, a dinner party or a casual alfresco experience by the pool or at the beach.
Pair either of these recipes with a crisp white wine and a good loaf of bread and your taste buds will be singing the praises of the Jersey Shore.
Jersey Summer Frittata
Serves 6-8
1 small shallot, diced
1 bunch asparagus, 12-15 stalks, cut into 2-inch pieces
1 large cob sweet corn
1⁄2 pint cherry tomatoes, halved
1 medium summer squash (green, yellow or a combination), cut into thin rounds
4 ounces goat cheese, crumbled
10 large eggs
Bunch of arugula
2 tablespoons olive oil, divided
1-2 teaspoons lemon juice
Salt and pepper to taste
Preheat oven to 350 degrees.
Remove kernels from sweet corn with a knife. Set aside.
Heat 1 tablespoon of the olive oil in a well-seasoned, 12-inch cast iron skillet over medium-high heat.
When hot, add the shallot and sauté for 1 to 2 minutes, until translucent. Add the asparagus, corn kernels and cherry tomatoes and cook until asparagus is slightly softened and tomatoes are starting to blister, 3-4 minutes. Add the squash and cook for 2-3 minutes more.
While the vegetables are cooking, whisk the eggs well in a medium bowl with salt and pepper to taste. When vegetables are tender, lower the heat to medium and add the eggs all at once. Stir gently for 1-2 minutes to develop some curds. Sprinkle the cheese evenly around the pan.
Carefully transfer the skillet to the preheated oven and bake for 20-25 minutes or until eggs are just set in the center. Remove from oven and allow to cool in pan for a few minutes. While the frittata is baking, dress the arugula with remaining olive oil. Add lemon juice and salt and pepper to taste.
Slice the frittata into wedges and remove individual servings with a spatula to a plate, or slide the entire frittata onto a serving plate. Top with dressed arugula and serve.
Orzo, Fruit and Feta Salad
Serves 6
1 cup uncooked orzo
2 cups seedless watermelon, diced 1 cup blueberries
1⁄2 cup feta cheese, crumbled
1 tablespoon olive oil
1⁄2 cup fresh basil, thinly sliced
1⁄2 tsp freshly ground black pepper 1 tsp table salt
Bring a large saucepan of salted water to a boil. Add orzo and return to a boil, cooking until al dente, about 8 minutes. Drain orzo and rinse under cold water to stop the cooking. Drain completely, stirring occasionally to get the orzo as dry as possible and prevent sticking. Allow to cool to room temperature.
Once orzo is cool, toss with olive oil in a medium serving bowl. Add remaining ingredients and toss gently.
Serve at room temperature.
