balsamic vinegar

Grilled Vegetables

Olive oil, salt, balsamic vinegar, garlic and fresh herbs — you don't need much to really up the flavor of summer's best vegetables. And the key to picture-perfect grill marks on your veggies? Don't move them too much once they're over the flame!  Tip:  Try Mavra’s citric balsamic and Portobellos from River Valley.

 Ingredients:

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  • 3 red bell peppers, seeded and halved

  • 3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles

  •  3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles

  •  3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles

  • 12 cremini mushrooms

  • 1 bunch (1-pound) asparagus, trimmed

  •  12 green onions, roots cut off

  •  1/4 cup plus 2 tablespoons olive oil

  •  Salt and freshly ground black pepper

  •  3 tablespoons balsamic vinegar

  •  2 garlic cloves, minced

  •  1 teaspoon chopped fresh Italian parsley leaves

  •  1 teaspoon chopped fresh basil leaves

  •  1/2 teaspoon finely chopped fresh rosemary leaves

 

  Instructions:

  1. Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat)

  2. . Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.

  3. Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature

 

Recipe courtesy of Giada De Laurentiis Food Network

Marinated Feta with Kalamata Olives

It’s great to have olives back at the Market  and what a great recipe to celebrate their return.  First stop is The Cheese People for your feta and next our farm stand vendors for the garlic and peppers.  Last stop is  Mavra’s Greek Oil for those kalamata olives, oil and balsamic vinegars.  Mavra will be happy to give you tips on how to make this recipe Farmers Market style.

 Ingredients:

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  •  lb feta cheese, cut into large cubes 1

  • 1 cup kalamata olives, pitted (not necessary but nice - leaving the pits in is more authentic - just warn guests)

  • 2 roasted red peppers, cut into strips

  • 1/2 cup olive oil

  • 1 small onion, diced

  • 2 teaspoons minced garlic

  • 1 tablespoon balsamic vinegar

  • 2 teaspoons fresh oregano

  • salt and pepper

  • lemon juice (always fresh!)

Recipe by Evelyn Athens kitchen genius

Steak and Tomato Panzanella

Summer is a perfect time for Panzanella, a Tuscan chopped salad of soaked stale bread, onions and tomatoes with olive oil and vinegar. There are many creative ways to make this salad.  For this recipe, shop our meat vendors for your steak, Carly’s for your bread and our farm stand vendors for your tomatoes.  Made with Greek olive oil from Mavra’s and you are over the top with flavor.  Ask Mavra for her balsamic vinegar pick, Don’t forget the wine from Glunz.

Ingredients:

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  • 1 pound flank steak, trimmed and cut into 1-in. cubes

  • Cooking spray

  • 3/4 teaspoon freshly ground black pepper, divided 1/2 teaspoon kosher salt, divided

  • 6 ounces whole-wheat French bread, cut or torn into 1-in. pieces

  • 1 1/4 pounds heirloom tomatoes, halved crosswise

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon balsamic vinegar

  • 1/2 cup torn fresh basil leaves

Instructions

  1. Preheat broiler to high.

  2. Place steak on a jelly-roll pan coated with cooking spray. Lightly coat steak with cooking spray; sprinkle with 1/4 teaspoon pepper and 1/4 teaspoon salt. Broil 6 minutes or until desired degree of doneness.

  3. Remove steak from pan. Add bread to pan; broil 2 minutes or until browned, stirring frequently.

  4. Squeeze seeds and juice from tomato halves into a large bowl; chop remaining tomato halves. Add oil, vinegar, remaining 1/2 teaspoon pepper, and remaining 1/4 teaspoon salt to bowl, stirring with a whisk until combined.

  5.  Add chopped tomato, steak, bread, and basil to bowl; toss. Serve immediately.

Recipe courtesy of Cooking Light

Balsamic Onion and Thyme Carrots

It’s back to school and weeknights are getting busy.  Try this quick, easy and healthy dish to get dinner on the table in a flash.  Goes well with meat, poultry and seafood. Shop Marvalhas, Wildtree and Tastefully Simple for your oils and vinegars.

Ingredients:

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  • 1 tablespoon olive oi
  • l 2 cups sliced yellow onion
  • Dash of baking soda
  • 1/2 cup water
  • 14 ounces carrots, cut into 1 1/2-in. pieces
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil 1 tablespoon
  • chopped fresh thyme
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Heat 1 Tbsp. olive oil in a skillet over medium-high. Add onion and baking soda; cook 10 minutes
  2. Add water and carrots to pan; bring to a boil. Reduce heat and simmer, partially covered, 6 minutes. Increase heat to medium-high; cook, uncovered, 4 minutes or until liquid evaporates.
  3. Add vinegar, 1 Tbsp. olive oil, thyme, salt, and pepper.

Recipe courtesy of Cooking Light

Chicken Caprese

What a perfect and light summer weeknight dinner. This grilled chicken Caprese meal takes less than 30 minutes to make and you end up with such juicy and flavorful chicken. Serve it with the tomato relish with ingredients fresh from the Market.  Shop our meat vendors for your chicken, The Cheese People for the mozzarella and Tastefully Simple and Wildtree for your vinaigrette.  Don’t forget the local honey from Nona’s Bees.

Ingredients:

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  • 2 boneless and skinless chicken breasts, halved
  • 3 Tbsp extra-virgin olive oil, divided
  • salt and freshly ground black pepper, to taste
  • 1 Tbsp garlic powder
  • 1 Tbsp dried basil
  • 3 medium tomatoes, chopped
  • ½ cup red onion, finely chopped
  • 2 garlic cloves, minced
  • 4 mozzarella slices
  • fresh basil

Honey Balsamic Vinaigrette

  • 2 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp honey

Instructions:

  1. Half each chicken breast horizontally as if you are butterflying it (Now you should have 4 thinner chicken breasts). Brush each chicken breast with some olive oil (about 2 Tbsp) and season with salt, pepper, garlic powder and dried basil. Set aside and let marinate until you prepare the tomato topping. If you have time you can marinate it for a couple of hours or overnight.
  2. In a medium mixing bowl, combine the chopped tomatoes, red onion, and minced garlic. Add about 1 Tbsp olive oil, season with salt and mix well.
  3. Grill chicken over medium-high heat (or use a grill pan to cook the chicken on the cook top).
  4. While you grill the chicken, prepare the honey balsamic vinaigrette. Combine all ingredients in a small bowl and mix well.
  5. When the chicken is done, serve on a plate and place 1 mozzarella slice over each chicken breast. Top with tomato mixture and drizzle some honey balsamic vinaigrette. Enjoy!

·      Delicious Meets Healthy June 15, 2015