We shared some of our favorite Summer Recipes in a recent cooking demonstration at the Waco Downtown Farmers Market. We love being able to use many fresh fruits and veggies available at the market. Thank you to everyone who stopped by to visit and sample!
Summer Salad With Poached Egg
1 head butter lettuce ( Home Grown Farm)
1 ripe Summer tomato, sliced ( Various Vendors)
two medium Avocado, skin and pit removed & sliced
3 stalks Green onion, chopped (JBG Organic)
¼ lb crisp Bacon, chopped (Richardson Farms)
Roasted red sweet pepper
Beet micro greens (Kin Worthy Harvest)
1 Tablespoon fresh or 1 tsp dried Tarragon
¼ cup Sandy Oaks Extra virgin olive oil *
2 Tablespoon Champagne vinegar
2 Tablespoon Dijon mustard
2 – 4 Tablespoon Honey, optional (Richardson Farms, Round Rock Honey, C & J Farms)
1 teaspoon lemon zest or 2 teaspoons lemon juice
1 Tablespoon minced shallot (Lightsey Farms, JBG Organic, World Hunger Relief )
4 Farm fresh eggs ( Home Grown Farm, World Hunger Relief, Richardson Farms )
Salt and pepper
* Available in our SHOP
For the eggs, start heating a deep skillet or shallow pot with 1 inch deep water. Add 1 tsp salt and 1 tsp white vinegar. Heat the water until it barely bubbles, around 200 degrees Fahrenheit.
For salads I recommend using your best farmers market greens and tomatoes, but anything colorful you can find will work.
Chop your greens and vegetables while your water is heating and prepare your salad dressing.
Combine all ingredients together and whisk until incorporated.
In a large bowl, toss your vegetables with your dressing. Season with sea salt and freshly ground pepper to taste. Use tongs to plate your salad and get ready to prep your eggs.
Rinse your eggs and crack them one at a time into a small bowl or large serving spoon. Gently lower each egg into the warm water and release it into the pan (use a larger pan for batches greater than 2). Allow the egg to cook until the yolk has filmed over and the white is set, about 3-5 minutes.
Remove egg with a slotted spoon, drain off water and carefully place the egg on top of your salad. Garnish with pepper and serve immediately. Poached eggs go particularly nicely with sour toast (Artisan Oven).
Grilled Bruschetta with Havarti, Honey and Figs
1 crusty baguette, sliced into ½” thick slices = 32 (Artisan Oven)
10 oz havarti cheese, cut into thin slices = 32 (Brazos Valley Cheeses)
8 ripe fresh figs, stemmed, quartered lengthwise (Lightsey Farms)
Honey (Richardson Farms, Round Rock Honey, C & J Farms)
Basil Microgreens (Kin Worthy Harvest)
Preheat grill to medium high heat. Brush both sides of bread with olive oil. Grill bread until grill marks appear on the first side, about 3 minutes. Turn bread slices over and place grilled side down on a piece of foil. Place 1 cheese slice atop each bread slice and close the grill until cheese melts, about 3 minutes. Transfer bread to a work surface and top each piece with a fig slice. Drizzle lightly with honey and sprinkle lightly with freshly ground black pepper. Transfer to a platter and serve. Garnish with Micro Greens
Option: top with the cheese and fig and then place under a broiler to “toast” the fig. Then drizzle with honey and sprinkle with fresh pepper. Garnish with Microgreens