olive oil

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

Provencal Vegetable Tian

This simple but flavorful recipe is great for all the fresh produce coming into the Market.  Shop the Olive Tap and Wild Tree for a fine selection of oils and Olives4You has those wonderful Kalamata olives.  Don’t stop at the vegetable selection below, shop our farm stand vendors to add mushrooms and other farm fresh vegetables.

Ingredients:

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  • 6 tablespoons extra-virgin olive oil, divided
  • 2 cups thinly sliced leeks, white and pale-green parts only, rinsed well (1 large leek)
  • 1 Yukon Gold potato (8 ounces), sliced 1/4 inch thick
  • Coarse salt and freshly ground pepper
  • 1 small eggplant (12 ounces), trimmed and sliced 1/4 inch thick
  • 1 large zucchini (8 ounces), sliced 1/4 inch thick
  • 3 large beefsteak tomatoes, sliced 1/4 inch thick
  • 1/4 cup pitted Kalamata olives, pitted and roughly chopped
  • 2 teaspoons fresh thyme leaves, divided, plus more for garnish

Directions:

1.       Preheat oven to 450 degrees.

2.        Drizzle 1 tablespoon oil in a shallow 2-quart baking dish. Layer half the leeks in dish, then cover with half the potato; season with 1/2 teaspoon salt and a pinch of pepper.

3.       Top with a layer each of half the eggplant, half the zucchini, and half the tomatoes; season with 1/2 teaspoon salt and a pinch of pepper.

4.       Scatter with half the olives and half the thyme. Drizzle with 2 tablespoons oil.

5.        Repeat layering and seasoning with remaining vegetables. Drizzle with remaining oil, and cover loosely with foil.

6.       Bake 20 minutes, then remove foil. Press vegetables down with a spatula, and bake until potato is tender and edges are well caramelized, about 45 minutes more. Let cool 10 minutes before slicing.

Recipe courtesy of Martha Stewart Living

Tender-Crisp Spring Braise

For a fresh spin on the classic meat-and-potatoes dinner, try this quick braise featuring asparagus, new potatoes, mushrooms, carrots, and a couple of chicken thighs for flavor.  You won‘t be disappointed.

Ingredients:
3 tablespoons olive oil
8 ounces new potatoes, cut into 1/2-inch thick slices
4 small carrots with tops, trimmed and diagonally cut into 1-inch pieces
4 cups mushrooms, halved (12 oz.)
1 large onion cut in thin wedges
3 cloves garlic, peeled and sliced
1 pound asparagus, trimmed and cut in 1-1/2-inch pieces
2 skinless, boneless chicken thighs cut into strips
1/2 teaspoon salt; 1/4 teaspoon pepper
3/4 cup reduced-sodium chicken broth
1 tablespoon snipped fresh tarragon

Directions:

1. In an extra-large nonstick skillet heat 2 tablespoons oil over medium-high heat. Evenly layer the potatoes and carrots in skillet. Cook, uncovered, 5 minutes, until potatoes are golden, turning once. Add mushrooms and onions. Cook 5 to 6 minutes, until vegetables are crisp-tender, stirring often. Add garlic and asparagus; cook 3 minutes. Transfer vegetables to bowl; set aside.

2. In same skillet heat remaining oil. Sprinkle chicken with half the salt and pepper. Cook the chicken in hot oil about 3 minutes, until lightly browned, stirring occasionally. Add broth; bring to boiling. Reduce heat. Simmer, covered, about 3 minute or until no pink remains. Increase heat to medium-high. Stir in cooked vegetables; heat through. Stir in snipped tarragon and remaining salt and pepper.

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Recipe courtesy of Better Homes and Gardens