Summer recipes straight from the farmers market

Colfax, NC (WGHP) – Gardens and farmers markets grow filled with fresh, local fruits and vegetables.

In this recipe Wednesday, GTCC culinary gurus at Jamestown shows Shannon Smith some new recipes to enjoy this summer.

Zucchini Zoodles with Herbs and Garlic

Presentation: 4-6


  • 4 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1/3 cup fresh chopped parsley
  • 1/3 cup chopped fresh oregano
  • 1/3 cup chopped fresh basil
  • 4 medium sized zucchini (you can also mix yellow zucchini for more color)
  • 1 red pepper, diced or julienned
  • 4 tablespoons grated Parmesan cheese
  • Salt and pepper to taste


  1. Cut the ends of the zucchini and put it on a spiral device. Turn the spiralizer into the shape of zucchini noodles. If you don’t have a spiralizer, you can use a mandolin (that’s what I use or even a peeler.
  1. Heat the oil in a large skillet over medium heat. Add garlic and pepper. Saute for a minute.
  2. Add zucchini noodles and leave for a minute or two, then turn off the heat. Add herbs and stir gently
  3. Season with salt and pepper, stir again in the pan, then put them in the dish.
  4. Put the grated Parmesan cheese on top
  5. This can be used as a side dish or main dish. You can even eat protein like chicken or fish

botanical transformations

Makes 8 turns


  • 1 zucchini cut into small cubes
  • 1 yellow zucchini cut into small cubes
  • 1 red pepper cut into small cubes
  • 1 onion cut into small cubes
  • 1 ton minced garlic
  • 2 tons fresh chopped basil
  • 2T fresh minced thyme
  • 2 tons olive oil plus extra oil for brushing
  • 1 box of regular or gluten-free puff pastry
  • Your favorite cheese, mozzarella, gorgonzola or feta (optional)
  • salt and pepper as needed
  • Sprinkle sesame seeds on top


  • In a large skillet, heat the olives, then add the onions and garlic, leave for a minute, then add the rest of the vegetables and stir until fully cooked. Don’t overcook
  • Add herbs and spices and let cool.
  • Roll out a piece of dough 5 x 5
  • Put the cheese down if desired
  • Scoop in the vegetable mixture and fold into a triangle by pressing down on the edges.
  • Grease it with olive oil and sprinkle sesame seeds on top
  • Bake in 350 sesame golden color
  • Serve it with tomato sauce or eat it plain.

Black and blue peach tart

Short Almond Paste:


  • 1.5 cups of flour
  • 1/3 cup almond flour
  • 1 tablespoon sugar
  • Half a teaspoon of salt
  • 1 piece of unsalted butter
  • 1 egg yolk
  • 2 tablespoons cold water


  1. Cut butter into dry ingredients into a coarse meal
  2. Add the egg yolk and half of the water and blend the mixture into a paste. Add the remaining water if needed.
  3. Wrap the dough in plastic wrap and flatten it before refrigerating it for at least an hour.
  4. Dust the dough with flour/countertop and roll the dough out to the size of a tart pan, or about 1/4 inch. Place the rolled dough in tart moulds. (You can also press the dough into smaller molds using your fingers) Pinch or pierce the dough with a fork.
  5. Bake the dough at 350 degrees until the edges are golden. (For blind baking, place tin foil, parchment paper, or wax paper over dough in a tart crust/pan, and cover with dry beans or pie weights to prevent dough from forming bubbles when baking. Do not bake blind without tin foil or paper as you will bake beans or weights in dough)
  6. When the dough is fully cooked, remove it from the oven to a cooling rack and leave to cool.
  7. Once the dough has cooled, immediately fill the pies or fill as close to serving as possible to prevent the dough from getting too wet.

Almond Milk Cream:


  • 2 cups unsweetened vanilla almond milk
  • 6 tablespoons of sugar
  • Half a teaspoon of salt
  • 3 tablespoons cornstarch
  • 1 tablespoon of pure vanilla extract
  • 4 large egg yolks
  • 3 tablespoons unsalted butter


  1. Combine milk and vanilla in a stainless steel bowl and heat slowly over a double boiler.
  2. While the milk is heating, combine the egg yolks, salt, sugar, and cornstarch in a separate bowl.
  3. When the milk is hot to the touch, or about 180 degrees if you have a thermometer, remove it from the heat and slowly beat the hot milk into the yolk mixture.
  4. Return the hot milk and egg yolks to the heat again over the double boiler and continue to cook slowly until the mixture thickens. Don’t overheat or the eggs will scramble and you’ll have to start over.
  5. Remove from heat and mix in butter.
  6. Pour into a shallow casserole dish, glass if possible, sprinkle the surface of the custard with a little granulated sugar to prevent a skin from forming.
  7. Cool completely in the refrigerator before use, and once cooled, cover the pastry cream with plastic wrap or use immediately.

Tart assembly:


  • Tart shell from above the recipe
  • Pastry cream from above recipe
  • 1 pint blackberries, washed and dried on a tissue paper
  • Pint blueberries, washed and dried on paper towels
  • 5 peaches, peeled and sliced
  • 1 cup chocolate chips
  • 1 cup glaze or apricot jam


  1. Melt the chocolate chips and spread them over the tart crust, this will prevent the pastry from getting wet.
  2. Fill half of the tart crust with pastry cream and spread it evenly.
  3. Starting at the edge of the tart, make a ring of blackberries all the way around the tart, next to a ring of peaches, then blueberries. Repeat if necessary depending on the size of the cake pan.
  4. Melt the apricot glaze in a saucepan and spread it over the top of the fruit to give it a nice shine.
  5. Leave to cool for 30 minutes, cut and serve

Inherited tomato pie:


  • 3 large heirloom tomatoes, sliced, lightly salted and allowed to dry on paper towels for about 20 minutes.
  • 1 cup pepper jack cheese
  • 1 cup Italian cheese mix
  • 1 cup Mexican cheese mix
  • ¼ cup parmesan cheese
  • 1 pie crust (blind bake as per pie instructions above)
  • 2 tablespoons minced fresh thyme
  • 4 tablespoons fresh chives

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