23. Cook or bake one thing from each cookbook- Barefoot Contessa: How Easy Is That?

15 Jul

I have a crush on the farmer’s market.

It’s like the cool older brother of the annoying, obnoxious grocery store I was complaining about before.

Dear Grocery Store,

I promise to take back all the mean things I said about you if you introduce me to the Farmer’s Market. I think we’d really hit it off.

He’s just so cute.

And fresh.

And colorful.

And local. Sigh.


he’s already taken?


Well, I have a crush on the farmer’s market. And everyone who was crowding me and agressively squeezing peaches yesterday apparently does too. It’s easy to understand, when it gives you gifts like these:

He sure knows how to woo a girl.

This recipe is like, a farmer’s market explosion. It screams, “oh em gee, I am summer in a bowl.” Actually, if your dinner is talking to you, that’s a problem. Throw it out immediately and make a new one. Gross.

If only I could have eaten it on a deck. With an ocean nearby. And some good white wine.

Am I getting too demanding? The farmer’s market never thinks so.

Perfect. Boyfriend. Material.

Lobster & Shells

Serves 8 (um, hi. I live by myself. I halved the recipe.)

From Barefoot Contessa: How Easy Is That? by Ina Garten



olive oil

1/2 pound small psta shells

kernels from 4 ears of corn (about 3 cups)

6 scallions, white and green parts, thinly sliced

1 yellow or orange bell pepper, seeded and small-diced

1 pint cherry toatoes, halved

1 pound cooked fresh lobster meat, mediu-diced

3/4 cup mayonnaise

1/2 cup sour cream (I used Greek yogurt)

1/4 cup freshly squeezed lemon juice (2 lemons)

black pepper

minced fresh dill


1. Bring a large pot of water to a boil and add 1 tablespoon of salt and some olive oil. Add the pasta and cook it for 8-10 minutes until al dente. Add the corn to the pasta and cook it for another 2 minutes, until the corn is tender. Drain the pasta and corn together, and pour the into a large mixing bowl.

2. Add the scallions, diced pepper, tomatoes, and lobster, tossing gently to combine. Allow to cool slightly.

3. In a small bowl, whisk together the mayonnaise, sour cream (Greek yogurt), lemon juice, 1 teaspoon salt, and 1 teaspoon pepper until  smooth.

4. Pour over pasta and mix well to bind the ingredients. Stir in the dill and more salt if needed.

5. Cover with plastic wrap and chill for up to 6 hours to let the flavors develop. Check the seasonings and served chilled or at roo temperature.

39 days until 26


One Response to “23. Cook or bake one thing from each cookbook- Barefoot Contessa: How Easy Is That?”

  1. Ashley@bakerbynature July 17, 2011 at 7:33 pm #

    I totally love the farmers market too! I could walk around there for hours just looking at all the colorful, fresh wonders of the earth.

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