Yes, it was a Farmer’s Market day today! As I’ve written before, the Penn Quarter Farmers Market, here in Washington DC, is amazing! It’s held every Thursday and we’ve been purchasing various fruits, vegetables, meats and eggs from there every week, it’s something I look forward to!
For over a week I’ve been craving a vegetable salad. Just fresh veggies- easy and simple! The weather has also cooperated today, it wasn’t too hot, which made it even better. After making dinner, we went up on the roof and had our delicious salad, with some wine. There was a nice breeze, and it wasn’t hot and humid. Couldn’t have asked for a better Thursday night dinner. I think there will be many more of these as the summer continues.
Penn Quarter Farmer’s Market Summer Salad
2 large heirloom tomatoes, roughly chopped
9 small cucumbers, sliced
1/2 red onion, chopped
1 red bell pepper, chopped
1/2 cup pitted kalamata olives
3/4 cup crumbled feta cheese
1/4 cup olive oil
juice of 1 lemon
salt & pepper to taste
Toss all ingredients together, and serve. Bread and wine taste delicious with this!
Posted in red wine, salad, Wine
Tagged bell pepper, cucumbers, farmers market, feta cheese, fresh produce, heirloom tomatoes, kalamata olives, lemon juice, olive oil, olives, onion, penn quarter farmer's market summer salad, penn quarter farmers market, red bell pepper, red onion, red wine, roof, tomatoes, vegetable salad, Washington DC, wine
Although I might say this about a lot of dishes, I really did find this one to be truly amazing! Both of us love mushrooms, so when I spotted this recipe- it was definitely a must-try. It does take a little bit of time to simmer the sauce, therefore I would recommend it for a weekend evening. But it’s well worth the time, every single bite. The variety (and amount) of mushrooms in the sauce gave it a meaty texture. Serve it with a glass of red wine (especially since you had to open a bottle for this recipe), and you’ve got yourself a treat.
Mushroom Bolognese Fettucini
Adatped by: The Italian Dish Blog
3 tbsp olive oil
2 carrots, peeled & diced
2 celery ribs, diced
1 onion, diced
salt & pepper to taste
4 garlic cloves, minced
3/4 cups red wine
1 lb baby portabella mushrooms, chopped
1/4 cup shiitake mushrooms, chopped
1 1/2 cups beef broth
2 15-oz can crushed tomatoes
2 tbsp sugar
2 tsp dried oregano
1 tsp dried thyme
1 tsp crushed red pepper
Heat olive oil in a large pot, then saute the onion, carrot, celery and garlic. Add the salt and pepper to taste (recommendation, about 1-2 tsp). Let the vegetables cook for about 5-10 minutes on low heat, until the onions are translucent. Add the wine, and cook for another 5 minutes. Then add all of the mushrooms and the rest of the ingredients. Simmer, uncovered, for about 45 minutes to an hour; until the liquid has cooked off. Feel free to add salt and pepper to taste if needed.
* This step is optional. We took half of the sauce and pureed it. We mixed the two halves together, and then poured it over the cooked fettucini.