After our Green City Market adventure, #ChefAdrian whipped up a very special dinner with all ingredients found from the farmers market (minus condiments, of course!). Some of the most delicious are featured here and can be used as a side or even a meal of small dishes to let your tastebuds explore the different flavors. These also got us thinking about all the different sides we could start making for fall!

Stuffed Zucchini Blossoms 

Serves 4

Ingredients

  • 8 -10 squash blossoms, stems trimmed, rinsed & dried
  • ¼ lb. goat Feta, crumbled (cow milk feta works just as fine)
  • ½ cup Pecorino Romano
  • 3 TS fresh herbs, finely chopped (basil & Italian parsley used here)
  • 1 cup of fresh Ricotta cheese
  • Salt & freshly ground pepper to taste
  • 2 cups Tempura batter
  • Vegetable oil for frying

Preparation

In a mixing bowl combine Ricotta, Feta, Pecorino, herbs, salt and pepper; open the squash blossoms from the tips and spoon in mixture from the bowl (you can use a piping bag to stuff them but you will have to dilute the mixture with a little bit of milk); prepare your favorite tempura batter according to the directions on the package (always use ice cold water); heat the vegetable oil to about 350 degrees; in batches of 3, dip the blossoms into the batter and gently lower them into the hot oil; fry about 30 seconds per side; remove from oil, rest on a paper towel lined plate and sprinkle salt and serve while still hot.

Note

Serve these blossoms with your favorite marinara sauce.

Roasted + Glazed Veggies 

Serves 4

Ingredients

  • 1 bunch heirloom carrots, washed, peeled and halved
  • 1 bunch knob onions, washed, trimmed and halved
  • 4 -5 summer squashes, washed and halved
  • ¼ lb. goat Feta, crumbled (cow milk feta works just as fine)
  • ½ cup toasted pumpkin seeds
  • ¼ cup balsamic vinegar
  • 2 TS Italian parsley, finely chopped
  • ½ cup extra virgin olive oil
  • 2 TS honey
  • 1 lemon, juiced (reserve the lemon zest)
  • Salt & freshly ground pepper to taste

Preparation

Pre heat the oven to 375 degrees; gently toss all the veggies with a little olive oil and spread evenly on two parchment lined baking sheets; bake for about 40 minutes, flipping the veggies half way; in a mixing bowl whisk together balsamic vinegar, honey, salt, pepper, lemon zest, lemon juice and olive oil; once the veggies are browned, arrange on a serving platter and drizzle the vinaigrette; sprinkle Feta, pumpkin seeds and herbs over the top.

Note

You can serve this as an appetizer or as a side.

Ricotta Crostini 

Serves 4

Ingredients

  • ½ loaf sourdough bread, sliced ¾ in. thick, lightly grilled
  • ¼ lb. Pancetta, cut into small cubes, rendered, fat reserved
  • ¼ lb. goat Feta, crumbled (cow milk feta works just as fine)
  • 2 TS fresh herbs, finely chopped (basil & Italian parsley used here)
  • 1 jar fruit preserve (apricot used here)
  • 1 cup of fresh Ricotta cheese
  • Freshly ground pepper

Preparation 

Brush sliced sourdough with reserved Pancetta fat and lightly grill on both sides but do not burn; spread Ricotta cheese evenly on all slices; sprinkle Feta & Pancetta evenly on all slices; using a tea spoon, put 5-6 apricot preserve dollops on each slice; sprinkle the fresh herbs and crack black pepper over all slices; you can cut the Crostini into any shape you desire.

Note

This recipe can be easily adapted to fit any similar ingredient you may find at the farmers market.

These have now become staples on our house and we always look to top it with other ingredients we find at the farmers market. What successful dishes have you made from farmers market finds?

//TMI

 

 

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