As the summer heat continues, the market abundance grows. We know main courses get all the attention, but let’s focus in on some stellar and versatile side dishes. The right accompaniments–and company!–can elevate any meal while offering crisp and refreshing flavors. These gnocchi salad and peach panzanella recipes are quick, easy, and filling additions to any meal–or perfectly delicious all on their own!
Somewhere between a pasta and a dumpling, gnocchi is a hearty base for a number of different dishes. Enjoy it mixed with some homemade basil pesto or tomato sauce, as a tomato bake, or even add them to soups! Have your gnocchi chilled with this fresh and summery salad. Start by bringing a pot of water to a boil. Add your gnocchi and boil per the package directions, usually only a few minutes. While those are boiling, make a quick Italian dressing by mixing three tablespoons of olive oil, two tablespoons of red (or white) wine vinegar, two tablespoons of lemon juice, a teaspoon of Dijon mustard, a teaspoon of fresh or dried oregano, one minced garlic clove, and salt and pepper to taste. Strain your gnocchi and add them to a big bowl. Pour most of the Italian dressing on them and mix to prevent them from sticking to each other as they cool. While the gnocchi cools, chop up your preferred veggies like cucumber, cherry tomatoes, red onion, tender baby summer squash, sweet corn, and more. You can also roast or grill any veggies of choice, let them cool, chop them up, then mix them into your salad for an added depth of summer flavor. Pour in any leftover Italian dressing and mix. McConnell Farms (North Asheville) now has sweet corn available so keep your eyes peeled for more arriving in the coming weeks from vendors like Lee’s One Fortune Farm and Creasman Farms.
From picnics to potlucks, peach panzanella can feel like the epitome of summer. Perfectly ripe and juicy peaches paired with heirloom tomatoes and basil, this Tuscan bread salad recipe is especially helpful if you end up with any stale bread that needs to be used up. Traditionally, a panzanella is tomatoes, not peaches, but peaches add a sweetness that takes this bread salad to the next level. If you’re starting with fresh bread that isn’t stale yet, cut it into cubes (enough for four cups), drizzle with olive oil and salt on a sheet pan, and toast in the oven at 350 degrees for about 10 to 15 minutes until crispy but not browned. In a large bowl, whisk together a half cup of olive oil, two tablespoons of vinegar of choice, two cloves of minced garlic, a half teaspoon of dijon mustard, and salt and pepper to taste. Slice two peaches into wedges and remove pits, cut one and a half pounds of tomatoes into bite-size pieces, and thinly slice half of a small red onion. Add the tomatoes, peaches, red onion, and bread to the bowl with the dressing and toss to coat. Cut six ounces of mozzarella cheese into half inch cubes and tear a half cup of basil into pieces Add to the bowl as well, tossing again. If you can’t wait to dig in, you can eat the salad right away, but it’s best to let it sit for about 30 minutes so the bread can soak up the dressing, tomato juices, and all that flavor. Find fresh mozzarella from Blue Ridge Mountain Creamery (Asheville City, Black Mountain, and North Asheville markets). Peaches continue their abundance from Creasman Farms (Asheville City, Black Mountain, North Asheville, and West Asheville markets) and Lee’s One Fortune Farm (Asheville City, Black Mountain, West Asheville, River Arts District, Weaverville, and East Asheville markets).
At markets now you’ll also find eggplant along with kohlrabi, cabbages, broccoli, cauliflower, turnips, beets, radishes, carrots, berries, stone fruits like cherries and plums, mushrooms, potatoes, garlic, onions, microgreens, a wide variety of tender and hearty greens, many types of fresh herbs like mint and dill, and more. Markets offer an abundance of farm-fresh eggs and meats, including chicken, pork, beef, and lamb. You can also get bread, cheese, pastries, fermented products, drinks, and prepared foods. During springtime, find annual and perennial plant starts for your gardens along with fresh flowers. As always, you can find information about farms, tailgate markets, and farm stands, including locations and hours, by visiting ASAP’s online Local Food Guide at appalachiangrown.org.
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ASAP's mission is to help local farms thrive, link farmers to markets and supporters, and build healthy communities through connections to local food.
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Catch farmers and producers from across Western North Carolina live on WLOS News 13 for Homegrown Fridays!
This summer, News 13 is celebrating farmers and locally grown products by sending meteorologist Jason Boyer to farms across our region. Every Friday through August, from 5 to 7 p.m., Jason will broadcast live and deliver weather updates along with short interviews with farmers, highlighting the people, the farms, and the unique products that make Western North Carolina special.
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