Market Eats – Memorial Day Weekend

The long weekend is finally here and it. is. needed. The forecast doesn’t look great, but I hope that you all find time to be outside, spend time with loved ones, and most importantly, eat some local, nourishing food.

Just because you are cooking out doesn’t mean you can eat locally. Check out the recipes below and bring a taste of the Farmers Market into your Memorial Day Cookouts!

Fresh Asparagus Tomato Salad – Eating Well

Ingredients:

  • 2 cups mixed salad greens or baby spinach
  • 1 lb. thin, fresh, asparagus, trimmed and cut diagonally into 1 ½-inch pieces
  • 1 cup cherry tomatoes, halved
  • 1/2 cup fresh basil leaves, large leaves torn
  • 2 tbsp. white vinegar
  • 4 tsp. olive oil
  • 1 tsp. honey
  • 1/8 tsp. salt
  • 1/8 tsp. black pepper
  • 2 tbsp. shredded Parmesan cheese
  • 2 tsp. walnuts, toasted

Directions:

  1. In a large bowl combine salad greens, asparagus, tomatoes and basil.
  2. For vinaigrette, in a small screw-top jar combine vinegar, oil, honey, salt and pepper. Cover and shake well.
  3. Pour vinaigrette over greens mixture; toss gently to coat. Sprinkle with cheese and nuts.

Pesto Potato Salad with Tomatoes & Bacon – The Bettered Blondie

Ingredients:

  • 4 strips bacon
  • 1.5 lbs. small potatoes, halved
  • 1-pint cherry tomatoes, halved
  • ¼ cup pesto
  • 1 cup Arugula (or other leafy green)
  • ½ tsp. salt

Directions:

  1. Cook the bacon in a skillet until it is completely cooked and then set aside.
  2. Bring about 4 cups of salted water to a boil and add in the potatoes, let boil until fork tender (about 10 minutes), and then drain.
  3. Add the warm, drained potatoes to a large bowl and add the pesto and toss together. Then add in the tomatoes, chopped bacon, and salt. Toss to combine and serve over arugula.

Grilled Skirt Steak Chimichurri with Grilled Spring Onions – Mealthy

Ingredients:

  • Skirt Steak:
  • 1 tbsp. oil (like olive or canola)
  • 2 tsp. chili powder
  • 2 tsp. Worcestershire sauce
  • 1 tsp. smashed garlic
  • 1 tsp. honey
  • 1 tsp. salt
  • ½ tsp. black pepper
  • ½ tsp. cumin
  • ¼ tsp. cayenne pepper
  • 1 lb. skirt steak, trimmed
  • Chimichurri
  • 2 tbsp. minced fresh parsley
  • 1 tsp. minced garlic
  • 1 tsp. minced fresno chili (or other fresh chili)
  • ¼ tsp. salt, or more to taste
  • 1 pinch black pepper, or more to taste
  • 1 tbsp. olive oil
  • 2 tsp. fresh lime juice
  • 3 fresh spring onions, trimmed
  • 2 tsp. oil (like olive or canola)
  • Salt and pepper to taste
  • ¼ cup ricotta cheese, at room temperature

Directions:

  1. Stir oil, chili powder, Worcestershire sauce, garlic, honey, salt, black pepper, cumin, and cayenne pepper together in a small bowl.
  2. Gently score a few lines into one side of the skirt steak and place steak into a large, resealable plastic bag; add marinade. Squeeze as much air from the bag as possible and seal. Massage bag to ensure steak is completely covered in marinade. Marinate steak in refrigerator for at least 30 minutes.
  3. Stir cilantro, parsley, garlic, fresno chile, salt, and pepper together in a small bowl; add olive oil and lime juice and stir. Taste and adjust seasoning to preference. Cover bowl with plastic wrap.
  4. Preheat oven to 225°F (95°C).
  5. Slice onions from the side of the bulb all the way through the green stems so it can lie flat.
  6. Heat a grill pan or grill over medium-high heat. Brush 2 teaspoons oil onto both sides of onions and stems; season with salt and pepper.
  7. Brush oil onto the hot pan. Cook onions flat-sides down on the pan until slightly charred, about 2 minutes per side; transfer to a baking sheet and keep warm in preheated oven.
  8. Remove steak from refrigerator at least 10 minutes before cooking. Place same grill pan used for the onions over high heat; brush with additional oil. Cook steak on hot grill pan to desired doneness, 2 to 3 minutes per side for rare to medium-rare. This may vary based on thickness of steak. Remove to a cutting board and rest steak for a few minutes before slicing against the grain.
  9. Stir ricotta cheese with small pinches of salt and pepper to make smooth; scoop large spoonful out onto each plate. Lay steak slices atop the ricotta. Spoon as much chimichurri as you like on top of the steak. Remove spring onions from oven and serve on the side of the steak.

Market Shopping List:

  • Mixed Salad Greens
  • Asparagus
  • Cherry Tomatoes
  • Basil
  • Honey
  • Bacon
  • Potatoes
  • Pesto
  • Arugula (or other leafy green)
  • Skirt steak
  • Parsley
  • Spring Onions
Photo Cred; Eating Well

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