Farmers Market Herbed Steak Recipes

50 MUST-TRY FARMERS MARKET RECIPES!

Steps:

• If you are new to visiting a farmers market, my advice is to keep it simple. Don't overbuy! it is really easy to do, especially if you go without a plan. The saddest thing is seeing what you've purchased go to waste because you couldn't go through it all. Start conservatively.
• with "eat-immediately" items- things that will not last very long - like sprouts, lettuce, berries, some fruits. Opt for 1-2.
• with produce that keeps for longer (potatoes, apples, cabbages, winter squashes, leeks, kale, etc) that give you more time to consume them. Buy more of these.
• . Just one. ( I like to go with a plan in mind of what I need for the week, and then just surprise myself at the market with one more beautiful thing- just one!)
• The best tip here! I often buy specialty items like Thai basil, garlic chives, purple basil- thing's I can't readily find at the grocery store.

SKILLET GARLIC BUTTER HERB STEAK AND POTATOES

Steps:

• In a large cast iron skillet over medium high heat, add olive oil and butter, potatoes, garlic, thyme, rosemary and oregano. Cook for about 3 minutes, stir and cook and additional 3 minutes or until fork tender. Remove and set on a plate.
• Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium high. Cook the steaks to desired doneness. Mine took about 10 minutes flipping 3 times to get a medium well.
• Right before the steaks are done, make the garlic butter compound. Mix the butter, garlic and fresh chopped herbs. Slather on top of steaks. Add the potatoes back to the pan and heat through and let the butter melt into the steaks.

FARMER'S MARKET FLATBREAD

Steps:

• Preheat a grill to medium heat.
• Brush both sides of each naan with olive oil and spread one side of each with the ricotta. Sprinkle with granulated garlic and salt. Place on grill and grill for about 2 minutes to toast the naan and melt the cheese. Shave Parmesan on top and set aside.
• Toss the arugula with the red wine vinegar and 3 tablespoons olive oil in a large bowl and season with salt and pepper.
• Top the naan evenly with the arugula, then top with radish slices, herbs, ribbons of prosciutto, scallions and a drizzle of olive oil. Slice and serve.

HERBED STEAK FRIES

Steps:

• In a large bowl, combine the first six ingredients; toss to coat. Arrange steak fries in a single layer in a greased 15x10x1-in. baking pan. , Bake at 450° for 15-20 minutes or until lightly browned. Sprinkle with cheese.

FARMER'S MARKET CHOPPED SALAD

Steps:

• In a small mixing bowl, combine the shallot, vinegar, lemon juice, and mustard and whisk to combine. Slowly add the oil, whisking to incorporate. Add the yogurt, salt and pepper and blend well. Taste for seasoning. Combine all the salad ingredients in a large salad bowl. Add the dressing and toss until all the vegetables are well coated. Sprinkle with freshly ground pepper, if desired, and serve.
• ADVANCED PREPARATION: The dressing can be prepared up to 1 day ahead and refrigerated. Whisk the dressing well before using. The salad can be prepared up to 2 hours ahead and refrigerated.

FARMERS' MARKET SALAD WITH BUTTERMILK-CHIVE DRESSING

Steps:

• 1. To make the dressing: In a small bowl, mix together the buttermilk, sour cream, mayonnaise, lemon juice, chives, salt, and pepper until well blended. The dressing can be made up to 3 days in advance and stored in an airtight container in the fridge.
• 2. Place the eggs in a small saucepan, add cold water to cover, and bring to a boil over high heat. As soon as the water begins to boil, turn off the heat, cover the pan, and let the eggs sit for 15 minutes, or until cool enough to handle. Remove the eggs from the water. Working with one egg at a time, softly and gently crack each eggshell all around and carefully peel it off while holding the egg under running cool water. Pat the eggs dry, halve lengthwise, and set aside.
• 3. In a large saucepan, bring 3 quarts/2.8 L lightly salted water to a boil over high heat. While waiting for the water to boil, fill a large bowl about half full with ice and then add cold water just to cover the ice. Line the baking sheet with paper towels.
• 4. Drop the carrots into the boiling water and boil for 3 to 4 minutes. Using the sieve, remove the carrots from the water and plunge them, sieve and all, into the ice bath. Remove the carrots from the ice water, drain, and dump them out onto the prepared baking sheet. This process, called "shocking," will halt the cooking so the vegetables retain their bright color and fresh crunch.
• 5. Bring the water back to a boil and repeat with the peas, leaving them in the boiling water for about 30 seconds, and then with the green beans, leaving them in the boiling water for 2 to 3 minutes, before shocking each of them, in turn, in the ice water and transferring them to the baking sheet. Replenish the ice bath as needed with more ice to keep it ice-cold.
• 6. Bring the water back to a boil and add the potatoes. Reduce the heat to medium and simmer for 10 to 12 minutes, or until you can pierce them easily with a fork. Shock the potatoes in the ice water, scoop them out, and then dump them onto the baking sheet with the other vegetables.
• 7. Decoratively arrange the lettuce, radishes, tomatoes, eggs, potatoes, carrots, peas, and green beans in four shallow salad bowls. Serve the dressing on the side.