Market Manager

By Cathy Perry

8 oz mini penne pasta
2 cups zucchini sliced thinly
1 small onion sliced thinly
1 –2 T olive oil
1 T Italian seasoning(I use Keene Mushroom,Garlic and Herb Seasoning)
1 jar chunky spaghetti sauce (I use DiSalvos)
1 cup shredded parmesan cheese

Cook pasta as directed on package in boiling, salted water; drain when done
Put olive oil in a 9 inch skillet and heat on medium high
When oil is heated add vegetables and saute for 8-10 minutes or until soft
Add spaghetti sauce and turn down heat to a simmer for 7-10 minutes
Add pasta to sauce and vegetables
Transfer into a 3 quart oven proof container
Sprinkle parmesan over the top of the casserole
Bake in the center of the oven uncovered for 20-30 minutes or until hot and bubbly

By Sara Gomach

– for use with those fabulous Door County Cherries that are now available at the market!

Recipe from gourmet.com.

1 cup sugar
1 tablespoon fresh lemon juice
1 tablespoon unsalted butter
1 1/2 lb fresh or thawed frozen sour cherries, pitted (2 1/2 cups)
2 tablespoons kirsch
Premium vanilla ice cream

-Rub together sugar and lemon juice in a 12-inch heavy skillet with your fingertips until mixture resembles wet sand. Heat over moderately high heat, swirling skillet slowly, until sugar is melted and pale golden, 5 to 6 minutes. Add butter and swirl skillet until incorporated, about 30 seconds (mixture will bubble up). Add cherries, swirling skillet to coat, and bring to a boil (cherries will exude liquid; caramel will harden). Cook cherries, swirling skillet, until caramel is dissolved, 5 to 8 minutes. Pour through a medium-mesh sieve set over a bowl, then return liquid to skillet and boil until reduced to about 3/4 cup, 6 to 8 minutes. Remove from heat, then add cherries and kirsch. Return to stove and boil 30 seconds.
-Spoon warm cherries into shallow bowls and top with scoops of ice cream. Cooks’ note: Cherries can be cooked 3 hours ahead and kept, covered, at room temperature. Bring to a boil just before serving.