This fall in the Berkshires we've had a lot of market opportunities to demonstrate the versatility of our sauce. One of the biggest hits has been our "kale + mushroom bowl" which has turned a lot of anti-kale folks around. Today we served a lot of polenta, handmade meatballs, sautéed kale and "uova in purgatorio" (egg poached in marinara sauce) at the Downtown Pittsfield Farmers' Market and had a blast. We are excited to share our "kale bowl" recipe with you.
Serving for 4:
Bunch of frizzy kale stripped, stemmed and washed and chopped loosely.
2 cups total mushroomscleaned, stemmed, chopped loosely: bella, cremini, porcini, white (you can pick)
2 chopped large vidala/sweet onions
bulb of garlic, then peeled cloves and smash with knife.
4 tablespoons of extra virgin olive oil
salt and pepper
little crushed red pepper
pour olive oil in large sautee pan. heat up and add smashed garlic and let simmer until the garlic becomes brown. take out garlic cloves. add chopped onion and cook down until carmelizing. Add mushrooms and cooked down until browning and add kale and continue to cook. add a little salt and pepper and then a little marinara sauce. and SERVE! (it keeps well too so you can make ahead)
We hope you make it and keep eating that delicious healthy kale!
Robin + Michael T.
Try this recipe for Zucchini Ravioli with Ooma Tesoro's Marinara. You will not be disappointed. In our kitchen we are always looking for ways to use Ooma Tesoro's with something other than pasta. As much as we are pasta lovers, it can be a little heavy on the belly. When this recipe popped up on Facebook via Delish, it was very inspiring.
You will need these ingredients:
6 medium green zucchini rinsed and ready.
3 cups of whole milk ricotta cheese
1 cup grated Parmigiano-Reggiano cheese
1/2 cup grated Pecorino Romano cheese
1/2 fresh grated mozzerella
1 garlic clove minced
handful of fresh basil leaves rinsed and chopped finely
fresh ground pepper
pinch of ground nutmeg
pinch of sea salt
16oz jar of Ooma Tesoro's Marinara Sauce
Pre-heat oven to 375 degrees F.
Grease a large glass baking dish with oil or butter.
mix all the cheeses, egg, spices, fresh basil and garlic together in a big bowl until creamy.
You will need a good surface, counter or cutting board to lay the "noodles". With a vegetable peeler peel the skins off two opposite sides of the zucchini then cut strips length wise along the zucchini to make "noodles". After you cut 4 strips, layer 2 down then another 2 across and keep doing this until you are out of Zucchini. when you have the zucchini strips ready you can take a spoon and form balls of the cheese mixture and drop in the center of each zucchini noodle then fold up the flat "noodles" to form a "dumpling" or "package" so they are nice and snug. Layer each ravioli in the pan and pour a little Ooma Tesoro's over one layer and add another layer over that. pour some more marinara sauce on top and sprinkle some extra cheese mixture over it and bake for 45 minutes until bubbly. (Note: the zucchini can be a little watery so you may have to pour off a little excess.) Let us know how yours turned out!
This weekend we begin the holiday market season once again. Starting in Great Barrington, MA on Saturday 11/21 at Monument Valley Middle School and on Sunday 11/22 at the Williams College field house both are from 10AM-2PM. These are wonderful markets filled with many talented makers from Berkshire County and around. This will be the 6th year that we have participated starting with our first month of business in November 2009. We always love to return. We hope to see you there if you are in the neighborhood! Stock up on all your Thanksgiving needs.
Buona Sera! Good Evening! Check out Michael on TV today!
We had an amazing time at Fresh Grass Festival at Mass MoCA during the weekend of September 18-20. We dished out bowls of pasta, meatballs, bolognese, and kale with mushrooms. It was a big hit! Even the kids helped out. What a fantastic event. Check it out next year – freshgrass.com
We have lots more to tell you and will be updating with stories and recipes! Stay tuned!
Robin & Michael T