50 MUST-TRY FARMERS MARKET RECIPES!
50 Must-try Farmers Market Recipes featuring seasonal produce! Many are vegan or vegan adaptable. A great way to try new veggies or use up. your CSA box!
Provided by Sylvia Fountaine
Categories mains
Time 1h
Number Of Ingredients 18
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.
FARMERS' MARKET SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Place the walnuts on a sheet tray and cook until toasted, 8 to 10 minutes, and then cool to handle. Chop the walnuts and reserve.
- In a medium bowl combine the olive oil, miso, vinegar, honey and a pinch of pepper. Whisk until well blended. Taste, and adjust the seasoning with salt and more pepper if necessary.
- In a large bowl combine the greens, pears, feta and toasted walnuts. Add the dressing and toss to evenly coat. Transfer the salad to serving plates and serve immediately.
FARMERS MARKET QUINOA SALAD
Any nut you like will work here for crunch, and you're looking for a mix of bright herbs and enough cooked grains to make it substantial.
Categories Herb Side Low Fat Kid-Friendly Quick & Easy High Fiber Lunch Pistachio Quinoa Broccoli Green Bean Pea Summer Healthy Vegan Sugar Snap Pea Bon Appétit Quick and Healthy Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4 Servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool, then coarsely chop.
- Meanwhile, cook green beans and sugar snap peas in a pot of salted boiling water until no longer raw but still very crunchy, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water and let sit until cold, about 3 minutes. Drain, pat dry, and thinly slice into bite-size pieces.
- Blend herbs, oil, vinegar, mustard, and 2 tablespoons toasted pistachios in a blender, adding water by the tablespoonful if dressing is too thick, until smooth and the consistency of heavy cream. Season with salt and pepper.
- Toss beans, peas, broccoli, pea shoots, quinoa, and remaining toasted pistachios in a medium bowl to combine. Drizzle salad with dressing and toss again to nicely coat everything; season with salt and pepper.
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