Come celebrate with us on Communal’s birthday! Thank you to all of our supporters for supporting local, sustainable food at Communal Restaurant.
Archive for September, 2013
August and September are two of the best months for summer squash and basil in Utah County. Have you ever tried the two together? This sautéed squash and pesto dish is full of flavor. Enjoy as a quick side-dish for an upcoming meal.
6 cups fresh basil, leaves picked off stems
1/3 cup pinenuts, slightly toasted
8 cloves garlic
3/4 cup parmesan cheese
2 cups olive oil
salt and pepper to taste
Place basil, pinenuts, garlic and oil in blender. Blend for 1 min using the tamper if necessary.
Add cheese and salt and pepper while the blender is running until everything is well combined.
An assortment of your favorite summer squash (zucchini, yellow crookneck, patty-pan etc.)
Slice squash thinly with a mandolin.
Heat pan with a little oil.
Sauté squash until soft, add desired amount of basil pesto until warmed and well combined.
Transfer to a serving dish, top with cheese and serve immediately.
On a rainy dreary day things seems to slow down a little. It’s easy to peer out the window, be captivated by the drizzling rain and daydream. After a long hot summer, it’s nice to have the cool wet weather. From seeing all the local fruit stands and farmers markets this time of year it’s easy to daydream about food. What to make for dinner with that fresh garden squash or the perfect dessert for those recently harvested raspberries. It can be overwhelming at times trying to enjoy and use the summer’s full bounty before it’s too cold outside and leaves us anxiously awaiting the spring of next year.
Weekend forecasts are showing thunderstorms through Saturday. It’s a great time to pull out the canner and mason jars and preserve the harvest to enjoy local peaches and pickled cucumbers in the coming months. Between batches, come treat yourself to some local flair prepared by our chefs especially for you. A house favorite is this Sautéed House Smoked Salmon Hash. Only the best salmon with potatoes, onions, green pepper, greens and fresh summer corn compliment each other for a wonderful and filling dish. Enjoy fresh juice and a side of house- made local sausage to round off the perfect meal. Join us for the Communal brunch, served every Saturday from 9-2. See the full menu here.
What local produce have you been enjoying this month? Tell us about your favorite recipes to inspire others to preserve the harvest this weekend.
Come enjoy the tastes of Utah Valley’s best chefs at the 21st annual Taste of the Valley. This Saturday, some of Utah’s best local restaurants along with Communal, Pizzeria Seven Twelve and Mountain West Burrito, will be featuring different samplers for guests to enjoy. Please your taste buds and have fun with family and friends at this wonderful event. We’ll see you there!
Fresh ears of corn are nearing the end of their season. Pick some up at a local farm stand or at the Communal Farmers Market and enjoy this delicious recipe. It’s quick, full of flavor and sure to be a crowd pleaser at an upcoming barbecue.
Beautiful heirloom tomatoes, juicy peaches and crisp greens can all be found at the Communal Farmers Market. Come see what Harward Farms, Lott Family Farms, La Nay Ferme and other local farms are offering. While you’re shopping around you can also enjoy a fresh slice of pizza from Jeano’s Pizza Food Truck.
Details for the Market:
- Every Wednesday from August through October
- Located on the side-walk surrounding Communal
- From 5pm-8pm