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Recipes from the Farmers Market

Zuppa Toscana   Serves 6, 50 min


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1 teaspoon olive oil

1 lb sausage, casings removed

1 medium onion, chopped

6 garlic cloves, chopped

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried thyme

½ teaspoon crushed red pepper

1 lb small red potatoes, washed and quartered

1 tablespoon all purpose seasoning ( Garlic Herb)

½ teaspoon salt

4 cups chicken broth

2 cups milk

Cracked black pepper

3 – 4 cups chopped kale or spinach

  1. Heat olive oil in large soup pot and cook sausage, breaking it apart as it cooks. (medium heat)
  2. To the pot, add onion, garlic, all the herbs and seasoning. Cook, stirring occasionally for 2 – 3 minutes.
  3. Add in the potatoes and cook with the onions and garlic for 2 more minutes.
  4. Pour in the broth and bring to a hard simmer (medium – high). Cook for 25 minutes or until potatoes are soft.
  5. Stir in the milk and kale and cook for another 10 minutes (medium heat). If using spinach, cook for 5 minutes. Season to taste and serve.

Basil Pesto with Pecans

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1 1/2 cups fresh basil leaves
3 cloves garlic, minced
1/4 cup nuts: pecans
1/8 cup extra virgin olive oil
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup grated parmesan cheese

Combine all ingredients except olive oil in food processor. Process until it looks like very coarse meal and add oil gradually until smooth-ish.

Pesto Vinaigrette:

Perfect for a little different take on a caprese salad

2 T freshly-made pesto

2 T Champagne Vinegar

For the smoothest vinaigrette, process in a blender. Otherwise, whisk together and serve. Will stay fresh in the refrigerator for two weeks. Drizzle over a salad of mixed greens, fresh or sundried tomatoes, and a few balls of fresh mozzarella.

Shaved Radish, Carrot, Cucumber Salad with Tangerines and Microgreens
Recipe by Lindsey Johnson

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2 small carrots, peeled and very thinly sliced
2 large radishes, very thinly sliced
1/2 large cucumber, very thinly sliced
1 tangerine, peeled and thinly sliced
2 green onions, thinly sliced white and tender green parts
microgreens, about 1/4 cup

Arrange the sliced vegetables and tangerine on a serving platter.  Top with the green onions and microgreens.  Serve immediately with Orange and Honey Vinaigrette.


Orange and Honey Vinaigrette

1/3 c freshly squeezed orange or tangerine juice

¼ c olive oil

1 T honey

1 T Dijon mustard

3 T champagne vinegar

Salt & pepper to taste

Whisk all ingredients (or shake in a Mason jar) and drizzle over salad. Can be stored in the refrigerator for up to two weeks.

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