The Farmer’s Market at The Park at CityCenter is in full swing. This is a great time of year to find fresh fruits and vegetables, and there is nothing like eating them in season! Visit the market every Tuesday from 11 a.m. to 2 p.m. It is open rain or shine. You can find a full list of vendors at http://maps.managemymarket.com/1552.
We think our kitchens at the Apartments at CityCenter also provide inspiration for cooking that masterpiece dish. We are sharing a couple recipes from FRESHFARM Markets (with link) to help inspire you after your next Tuesday visit.
1 medium onion(s)
1 green bell pepper(s), seeded
1 cucumber(s), peeled and seeded
1 stalk celery
8-10 leaves of parsley
2 teaspoons salt
4 cups tomato juice, or puree
2 teaspoons smoked paprika
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
2 cloves of garlic, peeled
1 piece of day old French bread
1/2 cup olive oil
Tabasco, or red pepper flakes to taste (optional)
1/2 tomato(es), seeded and diced for garnish
chopped hard-boiled egg(s), for garnish (optional)
chopped chives, or scallion for garnish (optional)
croutons, for garnish (optional)
diced avocado(es), for garnish (optional)
herb or olive oil, for garnish (optional)
Dice the onion, bell pepper and cucumber. Put aside 1/4 of each to use as garnish and place the rest in a large bowl. Chop the celery, parsley and garlic and add to bowl together with tomato juice, salt, paprika, Worcestershire, pepper, bread, olive oil and optional Tabasco sauce. In batches, puree all these ingredients in a food processor or blender for about 1 minute. Refrigerate for at least 4 hours before serving. If it is too thick, thin with tomato juice.
Serve in bowls garnished with the reserved onion, bell pepper and cucumber as well as diced tomato. Add any of the other optional garnishes listed above.
2 pounds yellow or green zucchini or summer squash
1/4 cup balsamic vinegar
1/2 cup extra-virgin olive oil
salt and pepper
In summer, the garden is loaded with zucchini. When you grill this mild-flavored vegetable, you bring out its best.
Wash zucchini or squash. Slice crosswise and slightly on the diagonal, about ¼-inch thick, to create long coin-shaped slices. In a large bowl, mix vinegar, olive oil, salt and pepper. Add veggie slices and mix well to coat. Place slices carefully on hot grill. (You may want to use a basket if you have bad luck losing food through the bars!) Grill two or three minutes per side, flip once. Zucchini should have good grill marks and be starting to “melt” a bit. Place on serving platter; serve hot or room temperature.