Happy Meatless Monday! I hope your holiday weekend included a delicious BBQ, fireworks, and quality time with friends and family!
Today I’m sharing a simple, refreshing summer recipe from The New Greenmarket Cookbook, and I had the pleasure of offering readers a chance to win a copy of this lovely cookbook.
Now that’s a great way to brighten a Monday!
I love the tactile experience of cooking with a real cookbook. The internet is full of recipes (hello bloggers!), but a printed book that collects stories and seasonal wisdom is a special way to learn and refine your cooking. When the team behind The New Greenmarket Cookbook asked me to share a summer recipe and offer a giveaway, I was delighted to participate.
New York chefs and home cooks alike rely on the freshest produce from Greenmarkets. As Michael Anthony, executive chef at Gramercy Tavern, notes, the markets supply delicious, nutritious, and beautiful ingredients that often inspire menu ideas. This cookbook highlights those seasonal finds and pairs them with approachable recipes.
The book is organized by seasons so you can cook with what’s at its peak. Between profiles of farmers and market vendors, you’ll find recipes that celebrate the moment — dishes you’ll want to make now.
Some favorites from the book include Lamb Burgers with Tzatziki and Arugula and a Purslane-Peach Salad with Feta and Pickled Red Onions.
I tried the purslane-peach salad — juicy peaches, tangy purslane, pickled red onions, crunchy croutons, and feta make a bright, memorable combination. It’s an excellent example of the book’s farm-to-table approach.
Or try the highlighted summer dish: Summer Pasta with Sungold Tomatoes.
An effortless summer pasta salad showcasing the season’s best: SUNGOLD TOMATOES.
This salad pairs al dente pasta with sweet, juicy sungold tomatoes, fragrant basil, and good olive oil—seasoned simply with salt and pepper and finished with a sprinkle of cheese if you like. It’s perfect for warm evenings because it requires little cooking and more assembly.
I used gluten-free brown rice and quinoa fusilli from Trader Joe’s, but any short, sturdy pasta works. Cook in heavily salted water until just al dente (about 7–9 minutes) and then chill briefly before tossing.
Fresh basil adds tang and fragrance without adding calories. Combine basil and tomatoes with high-quality olive oil, season to taste, and top with fresh mozzarella or grated Parmigiano-Reggiano for a simple, crowd-pleasing dish that shines at a BBQ or weeknight dinner.
Summer Pasta with Sungold Tomatoes
Perfectly cooked al dente pasta combined with sungold tomatoes, fresh basil, and quality olive oil — a bright, effortless summer salad that keeps people coming back for more.
- Author: Ed Levine, SeriousEats.com
- Yield: 4 servings
- Category: Dinner, Pasta, Salad
- Cuisine: Farm-to-table, Italian-style
Ingredients
- 8 ounces fusilli or other short, sturdy pasta
- 3 tbsp extra virgin olive oil
- 2 pints perfectly ripe sungold cherry tomatoes, halved
- ¼ cup roughly chopped basil leaves
- Freshly ground black pepper, to taste
- Kosher salt, to taste
- Fresh mozzarella or grated Parmigiano-Reggiano (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until just al dente. Drain in a colander and rinse under cold water until chilled. Drain well and transfer to a large bowl.
- Add the olive oil, halved tomatoes, and chopped basil. Toss gently to combine and season to taste with kosher salt and freshly ground black pepper. Garnish with cubes of mozzarella or grated Parmigiano-Reggiano if desired.
Recipe reproduced from The New Greenmarket Cookbook by Gabrielle Langholtz and GrowNYC. Reprinted with permission from Da Capo Lifelong, © 2014.
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How to Enter
**Giveaway is now CLOSED!**
Originally, the mandatory entry was to leave a comment on the post sharing your favorite summer farmers market find. Additional entries included following on social media and tweeting about the giveaway. The giveaway deadline and eligibility details were provided at the time of the promotion.
If you try this recipe or any of my other recipes, please tag @CitNutritionally on Instagram — I love seeing your photos!