Market District Recipes: All Things Local

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(Photo Credit: Giant Eagle Market District)

(Photo Credit: Giant Eagle Market District)

If you’re looking for recipes that show off some locally produced and grown foods, be sure to check these three out from the Giant Eagle Market District!

Southwestern Summer Squash & Corn Sauté
Compliments of Market District Chef Benjamin D’Amico

Serves: 3-6 Prep Time: 25 min Cook Time: 10 min

Ingredients:

  • 2 each Local Zucchini, cut into thin strips
  • 2 each Local Yellow Squash, cut into thin strips
  • 1 cup Corn, fresh, removed from the cob
  • 2 tbsp Garlic, fresh, minced
  • ¼ cup Red Onion, minced
  • ¼ cup Hatch Chili Peppers, roasted, diced (Any roasted green chili will work)
  • 2 tbsp Lime Juice, fresh
  • ¼ cup Butter
  • 2 tbsp Olive Oil
  • ½ cup Cojita cheese, crumbled
  • 3 tbsp Fresh Cilantro, minced
  • ¼ tsp Ground Black Pepper
  • ½ tsp Kosher Salt

Directions:

1. Melt butter and olive oil in a large sauté pan.
2. Add the garlic and onions and sauté for 1-2 minutes.
3. Add in the strips of zucchini and yellow squash, cook for 2-3 minutes.
4. Add in the corn and hatch peppers and continue to cook for an additional 2-3 minutes.
5. Season the dish with salt & pepper.
6. Remove from the sauté pan and onto a serving plate.
7. Garnish the dish with crumbled cojita cheese, fresh cilantro, and some fresh lime juice.

Local Heirloom Tomato “BLT”
Compliments of Market District Chef Benjamin D’Amico

Serves: 4-8 Prep Time: 15 min

Ingredients:

  • 4-5 each Local Heirloom Tomatoes, assorted colors, sliced
  • ½ lb Market District Bacon, cooked, cut into strips
  • 2 handfuls Baby spinach & Arugala or other Baby Greens
  • 1 each French Baguette or Ciabatta Bread, sliced lenghtwise
  • 6-8 pieces Parmesan Cheese, shaved
  • 1 tbsp Market District Balsamic Reduction
  • 1 tbsp Extra Virgin Olive Oil
  • ¼ cup Truffle Mayonnaise (recipe below)
  • ½ cup Pickled Red Onions (Thinly sliced onions, red wine vinegar, salt)
  • 4 sprigs Fresh Basil Leaves
  • ¼ tsp Ground Black Pepper
  • ½ tsp Kosher Salt

Truffle Mayonnaise

  • ½ cup Mayonnaise
  • Pinch Black Pepper, ground
  • 1 tsp Lemon Juice
  • 1 tbs Truffle Oil
  • 2 tbsp Canned Truffle with Mushrooms (found in the Cheese Dept.)

Directions:

1. Truffle Mayonnaise – mix all ingredients in a small bowl. Use either truffle oil or the canned truffles.
2. Slice a whole baguette or ciabatta loaf lengthwise.
3. Spread the truffle mayonnaise on each side of the bread.
4. Top each side of bread with the baby greens.
5. Add the sliced tomatoes, use different colors and sizes for appearance.
6. Season the tomatoes with kosher salt and black pepper.
7. Evenly sprinkle on the bacon and pickled onions.
8. Drizzle with the balsamic reduction & olive oil, some shaved parmesan cheese, and finally a few sprigs of fresh basil.

Local Tomato & Olive Salad
Compliments of Market District Chef Benjamin D’Amico

Serves: 3-6 Prep Time: 15 min

Ingredients:

  • 2 pints Local Grape/Cherry Tomatoes, assorted colors, halved
  • ¾ cup Assorted Olives, pitted
  • 1 handful Baby spinach & Arugala or other Baby Greens
  • ¼ cup Riccotta Salata cheese, crumbled
  • 2 tbsp Pistachios or Pinenuts, chopped, toasted (optional)
  • 1 tbsp Lemon Juice, fresh
  • 2 tbsp Extra Virgin Olive Oil
  • 3 tbsp Fresh Curley Parsley, minced
  • ¼ tsp Ground Black Pepper
  • ½ tsp Kosher Salt

Directions:

1. Place the tomatoes, parsley, and olives in a mixing bowl.
2. Add the lemon juice, olive oil, salt and black pepper.
3. Toss gently.
4. Place the baby greens on a plate or platter.
5. Top the greens with the tomato-olive salad.
6. Garnish the salad with crumbled ricotta salata and either pistachios or pinenuts.

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