With fall comes the harvest, and a genuine bounty of local and delicious produce. We encourage you to support the growing number of farmers markets that are popping up all over the Chattanooga area. Not only will you find food at its freshest and most nutritious, but you’ll be supporting the growers who are recycling their profits into the local economy.
In honor of my local market, which happens on Saturdays from 10 a.m. to 1 p.m. at Grace Episcopal Church, 20 Belvoir Ave. at Brainerd Rd., I created this recipe:
Pasta a la Brainerd Market
- Whole wheat pasta, whichever type you like.
- Olive oil
- Fresh garlic
- Fresh Swiss chard (kale, other greens could be substituted)
- Fresh squash (eggplant could be substituted)
- Broccoli (have had to buy this elsewhere right now as the market has not yet had it)
- One dried red hot pepper (crushed pepper could be substituted)
- Meat substitute, such as Morning Farms’ Meal Starters
- Salt to taste (sea salt or kosher salt best, go light)
(Note: I am not giving amounts, as you will need to adjust for number of servings and personal preference!)
Chop up the broccoli and steam in top of steamer while pasta is boiling in pan underneath. (Be sure not to overcook either one!)
If using dried pepper, break into three parts and remove seeds. Sauté in heavy skillet along with fresh chopped garlic (at least two cloves, more if you love garlic!) in olive oil until garlic is slightly browned. Add cleaned and chopped Swiss chard (only leaves, not stems), sliced or chopped squash, and meat substitute. Add a little salt and cook only until veggies are soft. Right before finishing, add steamed broccoli and a little of the pasta water. Remove from heat and let sit just briefly.
Rinse cooked pasta, place in large bowl. Add veggies and meat substitute, toss, taste to see if just a touch more salt is needed. Eat and enjoy!