VIDEO: Cooking with Farmers Market Finds
Jen Lewis from Jen’s Art of Cooking in Fayetteville shows us how to make the most out of locally grown produce, herbs and other items found at the Farmers Market.
In the recipe below, you’ll find out how to make a farm-fresh salad with a red wine vinaigrette and seasoned goat cheese rounds.
This salad uses the best of everything available at the market. Make it your own by experimenting with different herbs and vegetables.
Goat Cheese Rounds
2 tablespoons sesame seeds
2 teaspoons ground cumin
1 1/2 teaspoons paprika
1 teaspoon finely chopped fresh thyme
1/4 teaspoon coarse kosher salt
1/8 teaspoon ground black pepper
16 (1/3-inch-thick) rounds chilled soft fresh goat cheese (from one 11-ounce log)
Line baking sheet with waxed paper or parchment paper. Mix first 6 ingredients in shallow bowl. Dip cut sides of goat cheese rounds into spice mixture to coat. Place on prepared baking sheet. Chill until ready to serve. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
2 tablespoons red wine vinegar
1 shallot, minced
1 teaspoon chopped fresh thyme
1 teaspoon Dijon mustard
5 tablespoons extra-virgin olive oil
Coarse kosher salt
Whisk first 4 ingredients in small bowl. Gradually whisk in olive oil. Season with coarse salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Rewhisk before using.
Potato and Veggie Salad
1 pound baby new potatoes (such as Dutch yellow baby potatoes), halved
1 pound green beans or asparagus(or a mix of any vegetables that are available at the market.
8 cups (loosely packed) mixed salad greens
1/3 cup (packed) small fresh basil leaves
12 ounces assorted small tomatoes (such as cherry, grape, and teardrop; preferably mix of red and yellow)
1/2 cup black olives (such as Niçoise)
Roast potatoes and vegetables at 475 degrees with some olive oil and salt/pepper until just crisp and tender, about 10 minutes. Potatoes and green beans can be made ahead. Place in resealable plastic bag; chill.
Combine greens and basil in large bowl. Add enough vinaigrette to coat lightly; toss. Arrange on large platter. Add potatoes and veggies to same large bowl; add remaining dressing and toss. Arrange potatoes and veggies atop greens. Scatter tomatoes and olives over. Surround with goat cheese rounds.