Blog Archives - Litchfield Farmers' Market

Ingredients

• 8 to 10 ounces orzo pasta
• ¼ cup pine nuts
• 6 ounces feta cheese, roughly crumbled
• 10 pitted Kalamata Greek olives, roughly chopped
• 6 ounces baby spinach, thoroughly washed
• ½ cup red onion, minced
• 3 tablespoons olive oil, divided
• 1 tablespoon balsamic vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 2 to 3 fresh basil leaves, shredded
• Salt and freshly ground black pepper to taste
• 2 large eggs
• Splash of milk
• 2 tablespoons sweet butter
• 2 tablespoons fresh chives, minced
• 1 tablespoon good green olive oil
• 1 tablespoon unsalted butter
• 2 tablespoons fresh ginger, minced
• 6 to 8 ramps, stem and bulb minced, leaves separated and slice lengthwise
• 1 cup dry white wine
• 12 oz. firm mushrooms, sliced
• 2 cups diced tomatoes, drained
• 10 - 12 oz. zoodles, approximately 3 small to medium zucchini, spiralized
• Salt and freshly ground pepper to taste
• Freshly grated Parmesan cheese