What To Do With Your Farmer's Market Finds!

Farmer's markets have been in full swing - I have experienced some new things this year like garlic scapes and tropea onions which I have fallen in love with....

so I thought I would share some easy quick recipes using these gems you may have found at the market.  Some I use my Vitamix but a food processor works just as well.

Cucumber Salad

 (print recipe)

Ingredients
2 cucumbers

2 radishes

1 red onion
1 tspn of chopped dill
1 tspn chopped mint
1 Tbspn of maple syrup
1 Tbspn of brown rice vinegar
1 Tbspn of olive oil

Directions
Skin and slice cucumbers, radishes and chop onions.  Place cucumbers, onions, dill and mint in a bowl. Mix dressing of maple syrup, brown rice vinegar, olive oil.  Toss and Enjoy!

 

Gazpacho

(print recipe)

Ingredients

• 1 pint heirloom or regular cherry tomatoes
• 1 cucumber
• 1 tropea onion (or red onion)
• 1 jalepeno (I use seeded but you can unseed for less spice)
• 1 garlic clove
• 1/3 cup olive oil
• 1/4 cup balsamic vinegar
• cilantro for garnish

Directions
Put first 7 ingredients in the Vitamix or Food Processor.  If using the Vitamix, use in this order (better mixing).  If using Vitamix, put on variable low for a couple seconds then move to high. 
Serve with cilantro and avocado.

 

Edamame/Garlic Scape Hummus

(print recipe)

from Daily Garnish - this is a must read blog btw

I can't take any credit, I was just on a hunt to use my garlic scapes other than sauteing with olive oil and kale.

Ingredients

• 1 container of edamame (I use TJ's already shelled fresh)
• 2 garlic scapes chopped
• 3 tablespoons water
• 3 tablespoons of fresh lemon juice
• 2 tablespoons tahini
• 2 tablespoons sesame oil
• sea salt

Directions
Place all the ingredients in the Vitamix or food processor. On the Vitamix, I did low variable and move to high.  I had to use a spatula and push it down a lot.  I also had to add a little extra oil (I used olive oil as the extra).  Daily Garnish put hers in the food processor for 8-10 minutes, I realized why.  It is important that it goes for a while since it is so thick.  I served this with rice chips - it was so yummy!!

 

Roasted Peppers

(print recipe)

Ingredients
Peppers
Olive Oil
Garlic minced

Directions
Heat Grill till it reaches temperature of 400 degrees.  Cut peppers in half.  Place on grill and flip once charred - about 5 minutes on each side. 

Place peppers immediately in bag (take the air out) and place in fridge overnight or for a few hours.

Once cooled the skin comes off much easier.  Take off skin and marinate with olive oil and garlic. 

Seafood Chard Spaghetti Squash

(print recipe)

Ingredients

1 spaghetti squash
Olive oil
Seasoning

Olive oil
1 garlic scape chopped
1 red onion chopped
Seasoning
2 Tomatoes chopped
1 bunch swiss chard chopped
1 pint mushrooms

TJ frozen seafood mix (calamari, scallops, shrimp)
1 can clams in juice
1/2 cup white wine


Directions

Pre-heat oven to 350 degrees.  Cut spaghetti squash lengthwise and scoop out insides.  Rub olive oil and seasoning on squash, place face down on casserole dish.  Fill to about 1/2 inch of water in dish.  Bake for 40 minutes or untill soft.  Use a fork to make into "spaghetti."

Saute olive oil, garlic scape, red onion and seasoning for about 3 minutes.

Add tomatoes, mushrooms and chard and saute for about 10 minutes.

In a separate pan, heat oil to medium heat, add frozen seafood and clams.  After about 5 minutes add white wine and saute for another 5 minutes.  Then add to vegetable mix.  Once spaghetti squash is down add to the mixture and let cook for another 5 minutes so flavors soak in.