SIZZLE SIMMER SAUTÉ–Dishes fresh from the farmers market

Jennifer Alexander Ruple

Check out all of my recipes from The Sylvania AdVantage HERE.

It’s peak season for produce lovers, so grab your totes and head to the Sylvania Farmers Market on Tuesday afternoons. You’ll find farm trucks and tables piled high with corn, tomatoes, zucchini, cucumbers, peppers, kohlrabi and more, all waiting for you to cook up something healthy and delicious with them.
If you need some recipe inspiration for your bounty, try my Zucchini and Corn Pie, Italian Zucchini and Kohlrabi Fritters, and Potato and Leek Galette.
Here’s to the season!

Zucchini and Corn Pie
Two of my favorite summer sides are corn pudding and zucchini au gratin. Zucchini and Corn Pie is a perfect marriage of the two.Myfavorite part about it is thatit’sessentially just vegetables, eggs and cheese, plus some fresh herbs for sprinkling. Makes 6-8servings.

3 tablespoons butter
½ sweet onion, diced
2 large zucchini, thinly sliced
2 ears of sweet corn, cut from cobb 4 eggs, beaten
1 tablespoon dried basil 1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon garlic powder 2 cups mozzarella cheese
¼ cup grated Parmesan cheese
Fresh herbs such as Italian parsley and basil, roughly chopped

Heat oven to 375 F. In a large skillet, melt butter over med-high heat.
Add onions, zucchini and corn. Sauté for 10 minutes or until veggies are soft.
Remove from heat and allow to cool slightly.
In a large bowl, combine eggs, spices and cheeses. Add veggies and mix well.
Pour into a large pie plate coated with cooking spray.
Bake for 25-30 minutes until the middle is set and the top is brown and bubbly.
Serve warm with a sprinkling of Parmesan cheese and fresh herbs.

Leek and Potato Galette
These savory pies are bursting with flavor.
Thinly sliced potatoes sit on a bed of tangy goat cheese and cream, all topped with crispy pan-fried leeks and fresh dill. Serve galettes warm as part of a brunch buffet or for a light dinner. Makes 2 galettes, 8 servings.

1 package refrigerated pie crust
1 tablespoon olive oil, plus more for drizzling
1 large leek, white and pale-green parts only, halved lengthwise, thinly sliced
4 ounces fresh goat cheese 5 tablespoons heavy cream 2 garlic cloves, minced
Kosher salt to taste
Freshly ground black pepper
4 tablespoons coarsely chopped dill, plus sprigs for serving
1 large Yukon Gold potato, thinly sliced 1 large egg, beaten

Heatoven to 400F.Heat1 tablespoon olive oil in a skillet overmedium-low.Cook leeks, stirring occasionally, until softened, about 5 minutes.Transferto a plate.
In a medium-sized bowl, mix goat cheese, cream and garlic.
Season with salt and pepper.
Unroll pie crusts and place each on a parchment-lined baking sheet.
Over each crust, spread half of the goat cheese mixture, leaving a 1-inch border.
Scatter half of the dill.
Top each with a thin layer of potatoes, drizzle with olive oil and season with salt.
Sprinkle the leeks over the tops.
Fold edges of dough over filling, tucking and overlapping slightly as needed.
Brush top of dough with egg.
Bake 38 – 40 minutes until crusts are golden brown and potatoes are soft. Garnish with dill sprigs.
(Recipe adapted from

Italian Zucchini and Kohlrabi Fritters with Roasted Tomatoes
My first time using kohlrabi turned out quite tasty. Before forming these fritters, be sure to squeeze out all (not most of)the water from the zucchini and kohlrabi, otherwise the fritters will be too soft and will fall apart while frying. Lesson learned. The addition of the roasted tomatoes bring even more color and flavor to the dish.
Makes 8 fritters.

2 medium-sized zucchini
1 large kohlrabi
1 egg
¼ cup grated Parmesan cheese Kosher salt to taste
1 teaspoon Italian seasoning
¼ teaspoon garlic powder 1 cup Italian breadcrumbs Vegetable oil for frying

3 cups cherry tomatoes Kosher salt to taste
1-2 cloves garlic, minced
Fresh basil for garnish, thinly sliced

Heat oven to 400 F.
In a medium-sized bowl, combine tomatoes, salt and garlic.
Pour into a shallow baking dish, and roast for 20 minutes or until tomatoes have burst and are slightly browned.
Wash and grate zucchini.
Remove outer layer of the kohlrabi and grate.
Using a cheesecloth, squeeze all the excess water out of the grated zucchini and kohlrabi.
In a large bowl, combine zucchini/kohlrabi, egg, Parmesan cheese, salt, garlic powder and Italian seasoning.
Form into 8 patties. Press each patty into breadcrumbs on both sides.
In a large frying pan, heat 2 tablespoons of vegetable oil.
Add 3-4 patties to the pan at a time and fry until crispy and golden brown.
Set on paper towels to soak up extra oil
To serve, stack two fritters, top with roasted tomatoes and generously sprinkle with fresh basil.

Leave a Reply