Is anyone else as excited as I am for Farmer’s Market season? Here are some favorite Farmer’s Market inspired recipes that I’ve gathered. Check here to see when your local market will be open for the season.
From Michel Nischan, chef and author of Sustainably Delicious:
Instant Tomato Sauce
Chop overripe tomatoes and cook with a small pat of butter and fresh herbs until soft. Toss with pasta.
Raw-Corn Salad
Cut fresh corn kernels off the cob and toss with cilantro leaves, shaved white onion and fresh lime juice.
Tomato-Avocado Spread
Coarsely chop varied heirloom tomatoes and smash in a bowl with a ripe avocado and sliced scallions. Season with salt and spread on crusty bread.
From Southern Living:
Strawberry Salad with Warm Goat Cheese Croutons
Ingredients
- 2 (4-oz.) goat cheese logs
- 1/3 cup all-purpose flour
- 1 large egg
- 2 tablespoons whole milk
- 1/2 cup panko (Japanese breadcrumbs)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil
- 5 ounces mixed baby greens
- 1 1/2 cups sliced fresh strawberries
- 1 cucumber, peeled, halved lengthwise, seeds removed, cut crosswise into 1/2-inch slices
- 1/4 red onion, thinly sliced
- Strawberry-Poppy Seed Vinaigrette
- Garnish: dill sprigs
How to Make It
- Cut each goat cheese log into 4 rounds. Gently press each round to 1/2-inch thickness on a baking sheet, and freeze 20 minutes.
- Place the flour in a small bowl. Whisk together the egg and milk in a second small bowl. Combine the panko, salt, and pepper in a third small bowl. Dredge goat cheese rounds in flour, dip in egg mixture, and dredge in panko mixture until coated.Place on a plate, and chill until all goat cheese rounds are breaded.
- Heat the vegetable oil in a large skillet over medium until hot. Add goat cheese rounds to skillet, and cook until golden brown on each side, 3 to 4 minutes total. Remove to a paper towel-lined plate.
- To serve, arrange salad greens on a serving platter; top with strawberries, cucumber, onion, and goat cheese croutons. Drizzle with vinaigrette, and garnish with dill sprigs.
From Southern Living:
Green Bean Potato Salad with Lemon-Soy Vinaigrette (Wade’s Potato Salad)
Ingredients
- 2 (12-oz.) pkg. fresh green beans
- 3/4 teaspoon table salt, divided
- 1 pound petite red potatoes
- 1 large yellow bell pepper, cut into thin strips
- 1/3 cup thinly sliced red onion
- Lemon-Soy Vinaigrette
- 3 tablespoons chopped fresh mint
- 2 tablespoons toasted sliced almonds
- 1 tablespoon toasted sesame seeds
How to Make It
- Cook green beans and 1/2 teaspoon salt in boiling water to cover in a large saucepan until tender-crisp, 3 to 4 minutes; drain. Plunge into ice water to stop cooking process; drain and pat dry with paper towels.
- Bring potatoes and cold water to cover to a boil in large saucepan over medium-high; reduce heat to medium-low, and simmer until just tender, about 20 minutes total. Drain and let cool 30 minutes. Slice potatoes into 1/4- to 1/2-inch rounds.
- Gently toss together green beans, potatoes, bell pepper, red onions, and remaining 1/4 teaspoon salt in a large bowl. Add Lemon-Soy Vinaigrette, and gently toss to combine. Transfer mixture to a serving platter, and top with mint, almonds, and sesame seeds. Serve room temperature or chilled.
