I am not going to sit here and go on and on how I get a huge hipster boner for fresh summer produce and flourishing farmer markets. I don’t bring my own bags to the supermarket, wear gladiator sandals and a farmers hat to peruse locally sourced eggplant and insincerely grope lemons for 35 minutes to find one that is “just right”. That is just not me.
I do however enjoy the free samples and imported cheese selection at MY local farmer’s market so once in a blue moon I stray from my usual Gelson’s or Bristol Farms and head to roam amongst the granola crew. When I am cooking a meal my main focus is presentation, easy ingredients (inexpensive doesn’t hurt either) and obviously yummy. I really hate the word yummy and apologize for using it so carelessly. As I wandered the aisles of fresh fruits and hemp accessories I was inspired to make a dinner solely using ingredients bought at the farmer’s market (and by inspired I mean I was running low on gas and felt too lazy to stop at another store).
I got seduced by an Israeli man with more herbs than Whoopi Goldberg so I got swindled into buying almost everything under the sun. Basil, dill, italian parsley, green onions, rosemary, you name it. I tried to incorporate all of these into my dinner. I decided to make lavender lemon martini’s, a burrata caprese salad, herb salmon and grilled peaches with vanilla ice cream. It was a total stomach boner if I do say so myself and so colorful!
Lavender Cocktail – lemon juice, simple syrup (equal parts sugar and water boiled) infused with fresh lavender, vodka. Add to shaker with ice, shake, serve and sip responsibly… or don’t no judgements.
Caprese Salad – burrata cheese (buffalo mozzarella works too), heirloom tomatoes, basil, olive oil, balsamic vinegar (or glaze). Slice and layer, top with oil and vinegar, salt and pepper.
Herb Salmon – salmon filet(s), lemon, fresh italian parsley, dill, green onion and whatever else you have. Coat salmon in olive oil, lemon juice, salt and pepper and top with chopped herbs. Drizzle more olive oil over herbs so they don’t burn. Bake in 375 degree oven for 15-20 minutes.
Grilled Peaches with Vanilla Ice Cream – peaches, honey, vegetable oil, vanilla ice cream, mint (I used basil instead). Brush peaches with oil and grill until soft with pretty grill marks, top with vanilla ice cream (after peaches have cooled) drizzle with honey (optional) and garnish with mint.
Bon Appétit bitches.