Farmers' Market Challenge Recipes :: Lendy, Owner
Bread Salad with heirloom tomatoes and fresh goat cheese
- 1.5 lb. Heirloom Tomatoes, cut into wedges
- 6 cups artisan bread torn into 1 inch chunks (foccacia is a great choice)
- 12 basil leaves, torn into pieces or chiffonade
- 1/4 Cup semi-hard fresh goat cheese, crumbled
- 1/4 Cup Extra Virgin Olive Oil, divided
- 1 Tbs. White Balsamic Vinegar
- Salt & Pepper
Toast Bread: Preheat oven to 400 Toss the bread pieces with 2 Tbs. of olive oil, 1 tsp. salt, 1/4 tsp. pepper. Once coated, place in a single layer on a baking sheet and bake until toasted -- 5-10 minutes
Prepare Salad: Place bread, tomatoes, and basil in a mixing bowl. Toss with 2 Tbs. olive oil, 1 Tbs. white balsamic vinegar. Season with salt and pepper to taste. Plate salads and sprinkle goat cheese over the top.
Grilled Salmon with cherry and spring onion salsa
- 1.5 lb. Salmon Filet
- 1½ Tbsp. finely diced spring onion, white and green parts
- 1½ Tbsp. lemon juice
- 1 cup pitted cherries, small dice
- ¼ tsp. chives, minced
- 2-3 leaves mint, minced
- 1 Tbsp. parsley, minced
- 2 Tbsp. extra virgin olive oil
- salt.
Salsa: Put lemon juice and onion in a non-reactive bowl. Allow to macerate. In a separate bowl, place cherries, herbs, olive oil and salt. Stir to combine. Add onion and lemon mix, taste and add more salt and lemon juice if needed. Let sit to meld while you prepare salmon.
Salmon: Heat grill to medium high. Lightly oil salmon, season with salt and pepper. Using a paper towel dipped in oil, oil grill grate to minimize sticking. Place salmon on grill skin side down. Carefully flip after about 5 minutes. Finish to taste 3-5 minutes.
Lemon Sorbet
- 2 cups water
- 1 cup sugar
- 12 fresh basil leaves
- 1 lemon
In a sauce pan, combine water and sugar. Heat (medium) until sugar fully dissolves. Remove from heat, add basil leaves, and set aside until cool. Remove and discard basil leaves. Finely zest lemon into syrup. Squeeze lemon and add 2 Tbsp. juice to syrup. Chill the mixture in the fridge for an hour -- or use an ice bath to chill faster. Place mix in your ice cream maker and freeze according to directions. When complete, put sorbet in freezer and let set for at least one hour.
