Who knew that Downtown Lynchburg had so many culinary creatives? Scroll down to watch and follow along as Jeanell Smith, Program Assistant with Virginia Cooperative Extension’s Family Nutrition Program, and Marco Nisticò, General Director for Opera on the James create two great recipes!
Jeanell has created an incredible Watermelon Salsa that is sure to become your go-to treat for the summer. Marco will be preparing one of his favorite dishes, Gnocchi alla Sorrentina, straight from his kitchen to yours. This delicious Italian dinner will become a fan favorite for the entire family!
Watermelon Salsa
Number of servings: 4
Ingredients:
3 cups watermelon, cut in bite-size pieces
1 green bell pepper, chopped small
2 tablespoons lime juice
2 tablespoons fresh cilantro, chopped
1 green onion, chopped
1 jalapeno pepper
1/4 teaspoon garlic powder (or one clove fresh minced garlic)
Directions:
In a large bowl, combine the watermelon, green pepper, lime juice, cilantro, green onion, jalapeno, and garlic salt. Mix well and serve. Watch the video to get EXCELLENT tips on how to shop, prepare and store your ingredients.
Jeanell has been a partner with the Lynchburg Community Market’s We Got the Beet Program for the past four years.
In addition to teaching healthy habits at the Market, she offers FREE individual or small group classes by phone or online. Contact her by email to schedule a class today.
gnocchi alla sorrentina
Number of servings: 4
Ingredients:
2 pounds of potato gnocchi
1/2 pound of mozzarella
1 box of Pomì strained tomatoes
1/2 of an onion
2 tablespoons of extra virgin olive oil
Grated Parmigiano Reggiano
Fresh basil
Salt
Directions:
Preheat the oven to 350F.
Prepare a simple tomato sauce. Begin by slicing the onion and sauté it in oil. Add a 1 tablespoon of strained tomatoes while the onions sauté. After 3-4 minutes of cooking the onions, add the rest of the strained tomatoes and a pinch of salt. Cook for no more than 20 minutes, then remove from heat, add the chopped basil, and set aside.
Boil the gnocchi for 1-2 minutes. Be sure they are well separated before adding them to the pot. Drain and return to pot. Place 1 tablespoon of sauce in an oven-proof container, just enough to coat the bottom. Add 3 or 4 tablespoon of sauce to the pot of gnocchi and mix gently. Add the gnocchi to the container, topping with mozzarella and some more sauce. Sprinkle generously with grated Parmigiano Reggiano and add more basil. Cook in the oven for 20 minutes.
Marco was born in Naples, so he certainly knows Italian cuisine. Check out his food blog (a pandemic project) for more recipes.
He also knows great opera. He spent two decades as an opera singer, vocal coach, and, more recently, stage director. He strongly feels that opera is for everyone, a belief that has inspired a partnership between Opera on the James and The Listening. Their Life These Days project offers Lynchburg children the opportunity to write poetry and see their work set to music by acclaimed composers and performed by professional opera singers.
