Saturday, November 22, 2008

Farmers' Market Saturday

We are so spoiled with the best Farmers' Market, open year-round. I typically shop for dinner ingredients every single day, usually not knowing what I'm going to make until inspired by the quality of produce and meat available.

So when Kevin asked for something he and his good friend Mike could nibble on during today's Cal game, the Farmers' Market was my first stop!

This is what looked delicious to me. All local. All organic. What could be better?

Flipping through my new
Ina book, with a whole harvest of goodness on my counter top, I found two great recipes and adapted them, resulting in these:

Roasted Red Pepper Bruschetta
{serves 3-4 as an appetizer}

Ingredients:
1/2 cup extra virgin olive oil, divided
one small red onion, sliced thinly
4 red bell peppers, sliced thinly
1/2 cup small cherry tomatoes, quartered
1 tablespoon sugar
course salt
freshly ground black pepper
one crusty french baguette, cut into 1/4-inch-thick slices
4 ounces Parmesano Reggiano shavings

Directions:

Preheat oven to 375 degrees.
1. Heat 1/4 cup of olive oil in a large skillet, over medium-high heat. Add onions and saute for 5 minutes. Add the peppers and continue to saute, stirring occasionally until tender, about 10 minutes. Sprinkle with sugar and saute for 3 minutes more, until caramelized. Stir in garlic and tomatoes, and reduce heat to low. Season with salt & pepper to taste, and keep warm.
2. Arrange bread slices on a parchment-lined sheet pan. Lightly brush each slice with remaining olive oil and toast for 7 to 10 minutes, until lightly browned.
3. Top each toast with a spoonful of the pepper mixture and a few shavings of Parmesan. Sprinkle with salt and serve warm.

{A garnish of julienned fresh basil would be a great addition, but I couldn't find any at the Market this time.}

Cape Cod Salad with Smoked Salmon
{serves 4 as a starter; 2 as an entree}

Ingredients:

8 ounces baby greens
one large apple, sliced 1/4 inch thick {I used a Honey Crisp}
1/2 cup toasted walnut halves, coarsely chopped
1/2 cup organic dried cranberries*
6 ounces creamy blue cheese, crumbled
8 ounces smoked salmon, flaked into bite-sized chunks
Dressing:
2 tablespoons apple cider vinegar
fresh juice and grated zest of one lemon
2 teaspoons Dijon mustard
1 tablespoon pure maple syrup
course salt
freshly ground black pepper
1/3 cup good olive oil

*I only buy organic dried fruit, as the pesticides in the fruit concentrate in the dehydration process.
{I would use orange in place of the lemon juice and zest, but my husband does not care for orange in most dishes.}

Directions:

1. In a large bowl, toss together the greens, apple, walnuts, cranberries, and blue cheese.
2. For the dressing, whisk together in a small bowl the vinegar, lemon juice and zest, mustard, maple syrup, 3/4 teaspoons salt, and 1/4 teaspoon pepper. Slowly incorporate the olive oil, whisking constantly.
3. Toss the salad with the dressing until just moistened. Add smoked salmon and re-season with salt & pepper to taste. Serve immediately.

***
These, followed by a little Port and dark chocolate, made the perfect Saturday afternoon lunch. Mr. Particular (aka Kevin) even said these were two of the best things I've ever made! WOW!

1 comment:

Elise said...

Um, yum...Love your blog name and how intentional you seem to make memories and traditions for your children.
Thank you for your opinion!! You are very decisive-one thing I definitely am not!!
Elise