October 07th, 2024

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​I’m still taking advantage of the last of the summer vegetables. Matt’s Farm Market in Belmar estimates that tomatoes should be coming in until the end of the month. In the past few weeks, squash (green, yellow  and spaghetti), corn and hardy greens have been in our CSA box.
 
I couldn’t resist, or should I say punish myself, by making yet another tomato sauce recipe. This time I opted to try Chunky Fresh Tomato Sauce, a recipe from the cook book “Naples at Table,” by Arthur Schwartz. For the recipe you’ll need ripe plum tomatoes, extra-virgin olive oil, an onion, salt and basil leaves. 

​I made a cross in the bottom of the tomatoes and blanched them for 30 seconds in boiling water. After draining and cooling, the skin is peeled off. The tomatoes are cut in half and the seeds squeezed out (I also used a spoon). Next, in a large skillet, I added a diced onion to sauté in olive oil until tender and golden. Tomatoes were added and simmered for approximately 15 minutes until my desired thickness. Once done, salt and basil were added.
 
The sauce came out perfectly and tasted delicious. For this type of sauce, I would use it atop spaghetti squash with either cooked ground beef or sausage that has been removed from its  casing.
 
I had a large spaghetti squash, about 5 pounds, from a previous CSA box. I decided to cook the entire squash, but using half for a recipe and the rest I froze. From the website “Eating Well,” I found a recipe for Spaghetti Squash and Pork Stir Fry. Besides the squash, you’ll need pork tenderloin, toasted sesame oil, scallions, fresh garlic cloves, fresh ginger, salt, reduced-sodium soy sauce, rice vinegar and either sriracha or chile oil. As I had some ground pork in my freezer, I used that instead of the pork tenderloin.
 
The cooking begins by sautéing the scallions, garlic, ginger in sesame oil and seasoning with salt. Once they began to soften, the ground pork was added and I began to break it apart to brown. When no longer pink, soy sauce, rice vinegar and sriracha were added to flavor the pork.
 
To serve, the spaghetti squash was placed in a pasta dish and topped with the ground pork mixture. What a tasty and flavorsome meal! The sesame oil added a wonderful flavor to the pork and the sriracha just a hint of spiciness; overall a wonderful meal.
 
In last week’s CSA box, we had more corn and arugula. As Jersey corn is nearing its end and a salad with arugula wasn’t appealing, I went in search of a recipe with these ingredients. I found a recipe on The New York Times cooking website for Shrimp Linguine with Herbs, Corn and Arugula by Colu Henry. Beside the ingredients listed in the recipe title, you’ll also need freshly ground black pepper, unsalted butter (I used salted), fresh garlic, red pepper flakes, dry white wine, fresh basil and extra virgin olive oil.
 
The shrimp are sautéed in butter for 1 to 2 minutes per side, or just until cooked through. When done, it’s removed from the pan and kept warm. Next, corn is added, seasoned with salt and cooked until browned in spots. Garlic and red pepper flakes are added and cooked until fragrant. Wine is added to pan and reduced by half. During this time, your pasta is cooking. When done, it’s added to the skillet and tossed with the corn. The arugula is added in small increments and mixed in until wilted. Once all the arugula has been added, the remaining butter, shrimp and pasta water, if necessary, are added. Add some of the herbs and adjust seasoning. You can garnish with additional herbs and a drizzle of olive oil.
Based on comments by other cooks on The New York Times website, I used only half the amount of butter as the recipe called for. The recipe calls for “tender” herbs such as basil and mint, we prefer basil in pasta recipes.
 
Well, we were amazed, what a scrumptious pasta dish. My husband was quite surprised by the outcome and really enjoyed this preparation. The pasta had a hint of pepper from the arugula, the sauce was light, not heavy tasting. It was a wonderful use of corn and arugula in a way I wouldn’t have thought of.

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​Chunky Fresh Tomato Sauce
“Naples at Table,” By Arthur Schwartz
Harper Collins ©1998
 
“Sometimes you will want or need a chunky fresh tomato sauce or sauce base, instead of a puree. It’s good on short tubes of macaroni or to dress slices of meat or fillets of fish.”
 
Makes about 2 cups, enough for 12 ounces of pasta, serving 4
 
Ingredients
2-pound ripe plum tomatoes
¼ cup of extra-virgin olive oil
1 small or ½ medium onion, cut into ¼-inch dice
½ teaspoon salt
½ cup loosely packed whole basil leaves
 

1. Place the tomatoes* in boiling water for 1 minute. Drain immediately. When cool enough to handle, use a sharp paring knife to pull off the skins. If the tomatoes are very ripe, they come off easily. Cut the tomatoes in half and squeeze out their seeds. Chop the tomatoes coarsely or finely, depending on the consistency of sauce desired.
2. In a 10-inch skillet, sauté pan, or shallow stovetop casserole, combine the oil and onion and cook over medium heat until the onion is tender and golden, 8 to 10 minutes. Add the tomatoes, increase the heat slightly and bring to a simmer, then adjust the heat so the tomatoes simmer gently for about 15 minutes, or until the sauce has reduced to the desired thickness.
3. A minute or so before removing the sauce from the heat, add the salt, then tear the basil leaves into tiny pieces and add them to the sauce. If you make the sauce ahead, add the basil when reheating. 

*You can make a small cross on the bottom of the tomato before boiling as this too will also help to remove the skin. 

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Spaghetti Squash & Pork Stir-Fry
From the website “Eating Well”
Eating Well Magazine, September/October 2007
By Jessie Price  Updated on April 22, 2024
 
Cook Time: 30 minutes
Additional Time: 1 hour
Total Time: 1 hour 30 minutes
 
Servings: 4
 
Ingredients
1 3-pound spaghetti squash
1 pound pork tenderloin, trimmed
2 teaspoons toasted sesame oil
5 medium scallions, thinly sliced
2 cloves garlic, minced
1 tablespoon minced fresh ginger
½ teaspoon salt
2 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon Asian red chile sauce, such as sriracha, or chile oil
 
Directions

1. Preheat oven to 350 degrees F.
2. Cut squash in half. Scoop out and discard seeds. Place each half, cut-side down, on a baking sheet. Bake until the squash is tender, about 1 hour. Let cool for 10 minutes then shred the flesh with a fork into a bowl. Discard the shell.
3. Slice pork into thin rounds; cut each round into matchsticks.
4. Heat a large wok over medium-high heat. Swirl in oil, then add scallions, garlic, ginger and salt; cook, stirring, until fragrant, 30 seconds. Add the pork; cook, stirring constantly, until just cooked through, 2 to 3 minutes. Add the squash threads and cook, stirring, for 1 minute. Add soy sauce, rice vinegar and chile sauce (or chile oil); cook, stirring constantly, until aromatic, about 30 seconds.

 
“Tips - Make Ahead Tip: Prepare the squash (Steps 1 & 2), cover and refrigerate for up to 2 days.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
 
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.”

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​Shrimp Linguine with Herbs, Corn and Arugula
By Colu Henry
The New York Times/NYT Cooking
 
Total Time: 30 minutes
Servings: 4 to 6*
 
Ingredients
Kosher salt
12 ounces linguine or spaghetti
1-pound large shrimp, peeled and deveined, tails removed, if you prefer
Black pepper
½ cup unsalted butter (1 stick)
2 cups fresh corn kernels (from 2 to 3 ears)
3 garlic cloves, thinly sliced
½ teaspoon red-pepper flakes
1 cup dry white wine
8 ounces baby arugula, spinach or other tender greens
2 cups loosely packed, roughly chopped tender herbs, such as basil and mint
Extra-virgin olive oil, for drizzling (optional)
 
Preparation

1. Bring a large pot of well-salted water to a boil. Add pasta and cook according to package instructions until it is just short of al dente. Reserve 1 cup of the pasta cooking water, then drain pasta.
2. While the pasta cooks, season the shrimp well with salt and pepper. Melt half the butter in a deep 12-inch skillet over medium heat. Add the shrimp and sauté until just cooked through, 1 to 2 minutes per side. Remove and set aside.
3. Add the corn to the pan and season with salt. Cook, stirring frequently, until browned in spots, 4 to 5 minutes. Add garlic and red-pepper flakes and cook, stirring frequently, 1 minute.
4. Add the wine, bring to a simmer and cook until it is reduced by about half, 3 to 4 minutes. Add the cooked pasta to the skillet and toss to combine. Add the arugula by the handful, stirring well between each addition, until wilted, adding some of the reserved pasta water as needed. Add the remaining butter and the shrimp to the pasta and toss until the butter is melted and everything is coated with sauce. Add more pasta water as needed.
5. Add half the herbs and toss to combine. Season to taste with salt and pepper. Transfer to a large bowl or serve directly from the skillet. Top with remaining herbs, drizzle with olive oil, if desired, and serve immediately.

 
*Donna’s Notes: I would say that this recipe would feed 2 to 4 people as a main course,  4 to 6 if served as an appetizer. Regrettably, my husband and I could eat almost a pound by ourselves for dinner. 

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