Pasta Salad with Tomatoes and Squash Blossoms

‘Bring a side dish’ means it’s officially summer. I think we can all step up our game in pasta salad and add a new staple to our summer plates. Starting with local ingredients in season helps add flavor and color, plus using a vegetable pasta made from quinoa grain keeps it healthy and packed with protein. When I saw the seasons first pint of heirloom tomatoes from Delvin Farms and squash blossoms, I knew the flavor was going to be out of this world.
Making this recipe will turn heads at the next cookout you have to attend. It would pair well with all of our summer favorites; veggie burgers, hot dogs, and corn on the cob. Cheers to summer time!

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INGREDIENTS:
+ 8oz Garden Pagoda Pasta from Ancient Grains
+ 1 large summer squash, diced into small cubes
+ 1 pint heirloom tomatoes
+ 5 squash blossoms, sliced
+ 2 tbs white onion, diced
+ 3-4 tbs purple basil, finely chopped
+ salt and pepper to taste
+ 4 tbs extra virgin olive oil
+ 1 tbs red wine vinegarPlatedColor.com-PastaSalad6

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METHOD:
Cook pasta according to package, drain and set aside to cool in the fridge. While the pasta is cooling, cut squash, quarter the heirloom tomatoes, dice the onion, and finely chop the purple basil. Set aside half of the basil. Toss all ingredients in a bowl and set aside. Slice the squash blossoms by removing the stem, and cutting it crosswise into thin strips.

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To make the dressing, combine 4 tablespoons olive oil with1 tablespoon red wine vinegar and whisk together with ample amounts of salt and pepper. Add the remaining half of the finely diced purple basil.
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Toss dressing & vegetables into the chilled pasta. Garnish with more salt, pepper, and basil to your liking.

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— Amanda Barnhart is an art director, food enthusiast, and cat lover. She curates & photographs new recipes weekly on her vegetarian food blog, PlatedColor.com. You can see more photos and read about this recipe there.

Sweet Potato Fries with Dipping Sauce

Summer time is here. Last week it rained while it was also sunny, creating a heavenly smell with humidity touching every pore. I love summer & the fresh produce it brings to the farmer’s market from Delvin Farms. Summer to me means fries and cookouts and veggie burgers and grilled eggplant. Potatoes are one of my favorite foods and in addition to roasting or baking them, I thought it would be fun to see if I could tackle the ole’ fashioned FRY in honor of summer! Sweet potato fries come to life in the sauce they are dipped in. Because I couldn’t pick between a basic garlic aioli sauce or a honey mustard sauce, I decided to make both.

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The garlic aioli won my vote while the honey mustard won my husbands. The next time you make sweet potato fries, serve with a variety of dipping sauces. Why not?!

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SWEET POTATO FRIES:

+ Sweet potatoes, peeled and cut into long rectangles or wedges
+ Coconut oil
+ Black truffle sea salt
—Preheat the oven to 425. Peel and cut the potatoes into long rectangles or wedges. Coat in warmed coconut oil (coconut oil is a solid until it is warm). Season with black truffle sea salt and place directly on a baking rack. Bake for about 20-25 minutes, turning over the potatoes mid way through so they can get crispy on both sides.

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GARLIC AIOLI CHIVE Sauce:
+ 4 to 6 garlic cloves, coarsely chopped. (Shown here are green garlic cloves from the Franklin Farmer’s Market)
+ salt & pepper
+ lemon juice
+ 1 cup mayonnaise
—Pound garlic cloves with salt and pepper until a smooth paste forms. Stir it into the mayonnaise and add fresh squeezed lemon juice to taste. Garnish with fresh chives, salt and pepper.

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LOCAL HONEY MUSTARD Sauce:
—Whisk the following ingredients together and garnish with fresh basil leaves:
+ 1/2 cup organic mayonnaise
+ 1/4 cup mustard
+ 2 tbs local clover honey

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— Amanda Barnhart is an art director, food enthusiast, and cat lover. She curates & photographs new recipes weekly on her vegetarian food blog, PlatedColor.com. You can see more photos and read about this recipe there.