"Farmers' Markets are close to our heart, especially those tiny ones where there's nothing better to do than chat it up and get great recipes.
Remember to hug your farmers! Buy local as much as you can when making these recipes. It's good for the soul."
Remember to hug your farmers! Buy local as much as you can when making these recipes. It's good for the soul."
Go Green Pesto
3 cloves garlic
1/2 cup pine nuts (walnuts are yummy too!)
1/2 cup extra-virgin olive oil (you can cut this half and half with chicken broth)
juice of half a lemon
2-3 cups fresh basil
1/2 cup grated Parmesan cheese
2 teaspoons coarse sea salt
dash of pepper (optional)
Fill food processor with garlic, pine nuts, olive oil and lemon juice. Pulse until smooth. Add basil, Parmesan cheese and salt and pepper. Pulse until well blended. Scrape down sides and pulse until smooth.
Serve on whole grain baguette slices topped with yellow bell pepper slices, or toss with a whole grain linguine pasta.
1/2 cup pine nuts (walnuts are yummy too!)
1/2 cup extra-virgin olive oil (you can cut this half and half with chicken broth)
juice of half a lemon
2-3 cups fresh basil
1/2 cup grated Parmesan cheese
2 teaspoons coarse sea salt
dash of pepper (optional)
Fill food processor with garlic, pine nuts, olive oil and lemon juice. Pulse until smooth. Add basil, Parmesan cheese and salt and pepper. Pulse until well blended. Scrape down sides and pulse until smooth.
Serve on whole grain baguette slices topped with yellow bell pepper slices, or toss with a whole grain linguine pasta.
Fresh-n-Spicy Gazpacho
1/2 cup olive oil
4 T fresh lemon juice
1-3 teaspoons salt (depending on saltiness of tomato juice)
dash ground pepper
8 C (2 qt. or 1/2 gallon) tomato juice
4 large ripe tomatoes, peeled and cubed
1/2 cup finely chopped onion or scallions
4 stalks celery - chopped
1 large yellow or green pepper - chopped
1 large cucumber - chopped
1 cup corn (frozen or fresh)
small bunch of cilantro - chopped (optional)
hot sauce to taste
diced avocado - to garnish
In the bottom of a large serving bowl, whisk together olive oil, lemon juice, salt and pepper. Pour in tomato juice and stir to mix. Stir in vegetables and cilantro until well blended. Dish into bowls. Season with hot sauce and garnish with diced avocado.
This will keep, covered and refrigerated, for a couple of days.
4 T fresh lemon juice
1-3 teaspoons salt (depending on saltiness of tomato juice)
dash ground pepper
8 C (2 qt. or 1/2 gallon) tomato juice
4 large ripe tomatoes, peeled and cubed
1/2 cup finely chopped onion or scallions
4 stalks celery - chopped
1 large yellow or green pepper - chopped
1 large cucumber - chopped
1 cup corn (frozen or fresh)
small bunch of cilantro - chopped (optional)
hot sauce to taste
diced avocado - to garnish
In the bottom of a large serving bowl, whisk together olive oil, lemon juice, salt and pepper. Pour in tomato juice and stir to mix. Stir in vegetables and cilantro until well blended. Dish into bowls. Season with hot sauce and garnish with diced avocado.
This will keep, covered and refrigerated, for a couple of days.