Chicago Farmers Market Recipes
Country Garden Pasta Salad
By Dale Levitstki, Executive Chef, Frog n Snail and 2012 Master of the Market
2 peaches, sliced
1 yellow zucchini, sliced thinly
½ shallot, shaved thin
1 cup Heirloom cherry tomatoes (or your favorite type of tomato), sliced
¼ cup tuberose buds (cucumber can be substituted)
3 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
¼ cup combination of mint, basil, parsley and sunflower petals for garnish
Salt, pepper and shaved aged parmesan cheese to taste
3 cups of your favorite cooked pasta
Pesto Salad Dressing
½ cup basil pesto*
3 teaspoons “Arnold Palmer” (½ iced tea, ½ lemonade)
1. To assemble dressing, mix pesto and Arnold Palmer to desired consistency (like a light salad dressing). Toss liberally with pasta and season with salt and pepper to taste.
2. To assemble salad, lightly toss all ingredients together, except reserved herbs and cheese for garnish.
3. Be careful not to overwork or overdress.
4. Place salad over pasta and garnish with herbs, petals and cheese.