Farmers Market Finds
The Farmers Markets in the area are open, and full of fresh produce. We have included a few recipes using the great finds at the Farmers Market.
If you have a favorite dish prepared with the goods you found at the Farmers Market near you, send it in! Recipes, with photo (and a short story/history), if available, can be submitted to firstname.lastname@example.org.
Best Simple Tossed Green Salad
Prep Time: 15 Minutes
Total Time: 15 Minutes
Yield: 6 Servings
5 c. loosely packed mixed greens - or any favorite lettuce
2 T. shelled sunflower seeds
1/4 c. crumbled bacon - or bacon bits
1/4 red onion - thinly sliced
1 cucumber - peeled and thinly sliced
1/4 c. dijon mustard
1/4 c. honey
1/4 c. apple cider vinegar
1 tsp. salt
1/4 tsp. black pepper
1/4 c. oil
Combine dressing ingredients in a jar, cover and shake vigorously to combine.
In a large bowl combine mixed greens, sunflower seeds, bacon, red onions, cucumbers. Just before serving add dressing to taste and toss to combine. Serve immediately after tossing with dressing.
Tip: Feel free to add your favorite veggies like tomatoes, corn, or broccoli.
Tip: Turn this into a hearty main dish by adding your favorite protein like grilled chicken, steak, or shrimp.
Summer Pasta Salad with Zucchini, Corn and Cilantro Pesto
Prep Time: 20 min
Cook Time: 15 min
Total Time: 35 min
Yield: 4-6 servings
6 oz. rice noodles
2 med. zucchini, cut in half lengthwise
1 red bell pepper, cut in half, seeded
1/2 onion, cut into 1/2” wedges
1–2 ears of fresh corn (or use frozen, roasted corn), shucked
Oil, salt and pepper for veggies
Garnish with cherry tomatoes, lime wedges, pepitas, cilantro leaves
Vegan Cilantro Pesto:
1 lg. bunch cilantro & thin stems
2 fat garlic cloves
1–2 T. chopped jalapeno, opt.
1/2 c. olive oil
1/3 c. pumpkin seeds (raw)
1/2 tsp. salt
1/4 teaspoon pepper
1/2 tsp. coriander, opt.
1/2 tsp. smoked paprika, opt.
1 T. lime zest
2 T. lime juice
Preheat the grill to medium high, and boil water for the rice noodles.
Prep the veggies – brush or spray with olive oil, and sprinkle with salt and pepper.
Pour boiling water over the rice noodles, let stand for 3 minutes, then drain and rinse with cold water. Set aside.
Place the veggies on the grill, lower heat to medium, cover, then make the cilantro pesto. Check the veggies every 5 minutes or so….turning.
Place all the cilantro, garlic and jalapeño in food processor and pulse repeatedly until finely chopped. Add the remaining ingredients, pulse until combined but not too smooth. You should have a fairly loose (runny) pesto -perfect for tossing the salad.
Once the veggies are done, cut into bite-sized pieces. Give the pasta a final cool water rinse, loosening it up. Drain and place in a bowl. Add the Cilantro Pesto and the veggies and an additional 1/2 teaspoon salt, and possibly more to taste. Adjust lime, salt and heat according to your taste preference.
Place on a serving platter or in a bowl, top with halved cherry tomatoes, sprinkle with more pepitas and cilantro leaves and serve with lime wedges.
Notes: Feel free to add crumbled cheese- queso fresco is nice. Top with grilled shrimp, fish or chicken.
Barbecue Pork Cobb Salad
1-1/4 c. barbecue sauce
1/2 tsp. garlic powder
1/4 tsp. paprika
1-1/2 lbs. pork tenderloin
12 c. chopped romaine
3 plum tomatoes, chopped
2 avocados, peeled & chopped
2 small carrots, thinly sliced
1 med. sweet red or green pepper, chopped
1/2 lb. bacon, cooked & chopped
3 hard-boiled lg. eggs, chopped
1-1/2 c. shredded cheddar cheese
Salad dressing of your choice
In a greased 3-qt. slow cooker, mix barbecue sauce, garlic powder and paprika. Add pork; turn to coat. Cook, covered, on low 4-5 hours or until pork is tender.
Remove pork from slow cooker; shred into bite-sized pieces. In a bowl, toss pork with 1 cup barbecue sauce mixture. Place romaine on a large serving platter; arrange pork, vegetables, avocado, eggs, bacon, and cheese over romaine. Drizzle with dressing. 6 servings
Cold Spam® Salad
2 cups cooked macaroni
1 - 15 oz. can of diced peas & carrots
1 - 12 oz. can of Spam® - diced
Cheddar cheese - diced
Miracle Whip® to taste
Mix all ingredients together. Refrigerate.
Watermelon Tomato Salad
Prep time: 15 mins
Total time: 15 mins
Serves: 4 as a side
1 T. tamari
2 tsp. fresh lime juice
2 tsp. rice vinegar
1 small garlic clove, minced
1/2 tsp. minced ginger
3 heirloom tomatoes, sliced into wedges
5 c. cut watermelon (about 2” triangles)
1 thinly sliced jalapeño and/or a few Thai chiles
2 T. Thai basil or regular basil
2 T. toasted cashews
1/2 avocado, diced
Sea salt, to taste, if desired
Lime wedges, for serving
Make the dressing: In a small bowl, combine the tamari, lime juice, vinegar, garlic, and ginger.
Arrange the tomatoes, watermelon, and jalapeños on a platter or in a shallow bowl. (This salad should not be served in a deep bowl because the flavorful juices will sink to the bottom.) Drizzle with the dressing and top with the basil, cashews, and avocado. Season to taste and serve with lime wedges.
Strawberry Cream Cheese Campfire Crepes
8 oz. cream cheese
1/4 c. confectioners’ sugar
1 c. sliced strawberries
1 c. flour
1/4 tsp. salt
4 large eggs
1 c. milk
2 T. vegetable oil
Make strawberry filling: In a small bowl, combine cream cheese and confectioners’ sugar until smooth. Fold in strawberries; set aside.
Make crepes: In a bowl, whisk together flour and salt. Add remaining ingredients, whisking until smooth.
Warm a 9-inch nonstick skillet over medium-high heat (stove, grill or campfire); coat lightly with nonstick cooking spray. Pour 3 Tbsp. batter into pan (a ladle may be helpful for this) and quickly swirl the pan to make an even layer. Cook 1 to 2 minutes, until browned; flip over using a very thin spatula and cook 1 minute more, until golden. Keep an eye on the heat level — you want the crepe to be cooked through but still soft and not too browned. Slide the crepe onto plate; cover with a clean kitchen towel to retain moisture.
Repeat process with remaining batter, making a stack of about 12 crepes. Spoon 2 Tbsp. strawberry filling into center of each crepe; roll up. Serve garnished with maple syrup, confectioners’ sugar, and/or sliced strawberries. Optional, garnish with mint leaves. Make about 12 servings.
1 pkg. crescent rolls
1/4 c. sugar
1 T. cinnamon
Combine cinnamon and sugar in small bowl.
Separate crescent rolls and wrap them around the skewer.
Roll it in the cinnamon sugar mixture.
Cook over campfire for 5 minutes, rotating frequently.
Optional - Mix 1/4 cup powdered sugar and 2-3 tbsp. water together to make a glaze and drizzle over cooked roll-up.
Tip: Don’t try to use raw cinnamon rolls, as the dough is too heavy and will fall off the stick into your campfire. 8 servings
Quote of the Week:
“I must study politics and war, that our sons may have liberty to study mathematics and philosophy. Our sons ought to study mathematics and philosophy, geography, natural history and naval architecture, navigation, commerce and agriculture in order to give their children a right to study painting, poetry, music, architecture, statuary, tapestry and porcelain.”
~ John Adams