I have some fun ideas for quick or interesting serving suggestions using foods you can find at your local farmers market.
Remember November 26th is SHOP SMALL BUSINESS/LOCAL SATURDAY!
This is a great farmers market source and east to put together. I am serving them on orange leaves for easy pickup and to 'catch' any juice from the tomatoes. (Citrus tree leaves are edible - a little crunchy :-) but perfect for decorating and displaying foods.)
The cheese is Arizona Cheese Co's cheddar curds, wrapped in a fresh basil leaf and cuddled with fresh grape or cherry tomatoes - oh yum!
Need a fast and tasty meal? Eggs poached in salsa arranged over a bed of fresh market greens, and served with crusty bread. I enjoy any of the market vendors fresh eggs and Shirley's "Lil Sassy Salsa" for these - Whimpy :-) to beam me up Scott hot.
To wow your guests and grill Dry Bay Fish Company's Sockeye Salmon with fresh herbs and little white wine. Use aluminum foil to great a package. Herbs under and over the salmon - single layer - a little white wine for steaming. 20 minutes on indirect grill heat and amazing flavor.
Dr. Humus' tabouleh salad is a great base for dressed pasta, grain (rice, barley, quinoa etc.) or potatoes. (Cold grain salads are a great side dish - or can be used to 'stuff' cherry tomatoes or mushrooms.) Make a super nice dip with a quarter to half cup of the tabouleh to 2 cups of Greek style (or drained) plain yogurt - add a couple of chopped scallions and dash of salt and you have a healthy dip alternative.
Or use Dr. Humus' tasty pesto in the same way to make a different flavored dip. Watching calories - use slices of cucumber in place of crackers.
Pita Bread or chips available from Dr. Humus - their chips go with any of their dips, but use the pita bread to make a super fresh pizza - separate the bread into two, top each with pesto or tabouleh, fresh tomatoes, cheese and bake in toaster oven on "toast" for 10 minutes or a conventional oven at 400 for 10 minutes.
Need some fast hamburgers? Grab a package of Red Mountain Cattle's ground meat, a potato from One Windmill Farm, and some fresh herbs. Pick up tomatoes, lettuce and onions for the burgers. Shred a half of medium washed but not peeled potato for each pound of hamburger, finely mince herbs. Toss the herbs with the potato and mix the potato/herb blend with the meat - do not over work the burger meat. Form into patties and grill as usual. The potato keeps the grass-fed beef moist.
Bruschetta anyone? Grab a crusty bread from the market, some of the amazing tomatoes and Dr. Humus' pesto or humus (many taste varieties - all great) - slice bread on diagonal, toast, spread with pesto or humus and top with slice tomato - so good!
Be sure and check out the other wonderful food and craft vendors at the markets and buy great products while supporting YOUR local community.
Have a great day!
-- Catherine, The Herb Lady
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