Now that you’ve been to the Farmer’s Market…you may need some ideas for those yummy garden treasures. Here are a Fabulous 5 you can use for your picnic tomorrow (Labor Day) or anytime.
Avocado and Tomato Salad
4 cups avocados, diced medium
2 cups grape tomatoes or 2 cups cherry tomatoes
2 cups cucumbers, peeled and diced medium
1 cup red onion, diced small…
4 tablespoons fresh cilantro, chopped
2 teaspoons fresh garlic, minced
2 tablespoons lime juice
1/4 cup olive oil
salt
fresh black pepper
Toss all ingredients in a bowl & place on a bed of lettuce
Makes 8 servings
If you were lucky enough to find local honey & fresh basil…
Honey Glazed Shrimp
- 24 (8/10 ct) fresh or frozen Colossal Shrimp (deveined), peel (tails on) and rinse
- 2 T Lemongrass, finely minced or 1/2 T Lemon zest
- Zest of 1 Lime
- 3 T Lime juice
- 6 T Hoisin sauce
- 2 T Dry Sherry
- 3 T Honey
- 1 T Garlic Chili Sauce
- 3 T Ginger, minced
- 3 Garlic cloves, minced
- 1/2 T fresh Basil, finely chopped
If using wooden skewers (6 should do the trick), soak in water for 30 minutes. Combine all ingredients except the shrimp in a bowl & mix thoroughly. Reserve one cup of the mixture. Thread 4 shrimp per skewer (through thick part and tail). Lay the shrimp skewers flat & pour the glaze over shrimp… make sure shrimp is coated with glaze. Marinate in refrigerator for 30-45 minutes flipping once. Heat grill to medium-medium high heat. Lightly spray top of shrimp skewer with cooking spray before placing on grill or pan. Cook 4 minutes (lightly basting using part of the reserved glaze). Before turning, lightly spray top of shrimp with cooking spray & cook 3 more minutes (lightly basting using part of the reserved glaze) until pink and opaque inside. Don’t over cook!
Serve shrimp with rice, evenly drizzle remaining glaze over the top.
Great Tomato Galette!
- 1/2 c butter, cubed
- 1 1/2 c flour
- 1/3 c shredded parmesan cheese
- 1 t cracked pepper
- 6 T cold water
- 2 lbs tomatoes
- 3 T bread crumbs
- 1 large shallot
- 2 t thyme leaves
- 6 oz. goat or feta cheese, crumbled
- 2 to 3 T fresh basil leaves
Cut butter & flour together until the crumbs are pea sized. Stir in parmesan & pepper. Moisten the dough with the cold water & mix to form a ball. Wrap it in plastic & refrigerate for 30 minutes. In the meantime, slice the tomatoes 1/4 inch thick & let drain for 30 minutes. Slice the shallot thinly & set aside.
Roll the dough into a 13 inch circle, fold in half & transfer to a baking sheet lined with parchment paper. Spread the bread crumbs on the pastry leaving a 2 inch border. Layer the tomatoes, shallot, goat cheese & thyme on the bread crumbs. Fold the edges of the crust over leaving the center uncovered. Bake in a 375 oven for 30 to 40 minutes until the crust is golden brown. Cool at least 10 minutes & sprinkle with the fresh basil leaves chopped. Cut into wedges & serve.
I think you could zip this one up if you wanted with the addition of some thinly sliced peppers!!!
Walk on the Wild Side Fruit Plate
This one is self-explanatory & I know it doesn’t contain Michigan grown foods, but isn’t it cute?
Last but not least…if you’re feeling really brave & daring, try these cookies! They have nothing to do with the Farmer’s Market but you won’t believe them until you try them.
Unbelievable Peanut Butter Chocolate Chip Cookie Dough Bites
- 1 1/4 cups canned chickpeas, well-rinsed and patted dry with a paper towel
- 2 teaspoons vanilla extract
- 1/2 cup + 2 tablespoons natural peanut butter
- 1/4 cup honey
- 1 teaspoon baking powder
- 1/2 cup (90 grams) chocolate chips
Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined. Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky. With wet hands, form into 1 1/2″ balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising. Bake for about 10 minutes.
Don’t try this with regular peanut butter! They’ll come out oily. You MUST use natural peanut butter.
Nothing else to say except Happy Labor Day & ENJOY!
Me…I’m off to play in the water!!!
The Heart of Torch Lake 