Showing posts with label Farmer's Market. Show all posts
Showing posts with label Farmer's Market. Show all posts

Thursday, August 21, 2014

Farmer's Market Summer Supper @LucyBurdette #recipe

LUCY BURDETTE: Do you ever make supper according to what you see in refrigerator or at the market? I do! My hub calls it my French market method. 

Last week I saw some darling new potatoes at the market in town. And the most beautiful red onion. And the green beans were swarming our garden, along with some lovely cucumbers. Add a couple of eggs, some well done bacon crumbles, and a vinaigrette, and voilà, an easy summer dinner.


Two handfuls of fresh green beans, snipped in half
Six or so new potatoes

One small fresh red onion, peeled and sliced

4 ounces good bacon, cut into one inch pieces

Two large eggs, boiled, peeled, and sliced

  (Olive oil, vinegar, good mustard, pinch of salt)
Fresh dill, washed and snipped

Lettuce for display purposes

Sliced cucumber
Corn on the cob, if desired


Cook the eggs 10 minutes and let them cool in the pot. In another pan, simmer the potatoes until almost soft. Then add the green beans for the last three minutes of simmering. Drain the vegetables, slice the potatoes into chunks, and place in a glass bowl. Add the snipped dill and 1/4 to 1/2 cup vinaigrette, depending on how much dressing you like.

In a frying pan, sauté the bacon pieces until they are crisp and move them onto a plate covered with paper towels to drain. For the onions, you may either leave a tablespoon or so of bacon fat in the pan or start fresh with olive oil. Sauté the sliced onion until it's brown and soft. Reserve the bacon, but mix the onions in with the other vegetables.

To assemble the salad, lay out some clean pieces of lettuce. Mound the veggies on the lettuce, then layer on sliced eggs and sprinkle the crispy bacon bits on the top. Serve at room temperature with fresh corn on the cob.

MURDER WITH GANACHE, the fourth Key West mystery, is in stores now. DEATH WITH ALL THE TRIMMINGS will be out in December.

 Follow Lucy on Facebook

And Twitter

And Pinterest.

And lest you forget, DEADLY ADVICE, the first advice column mystery (written as Roberta Isleib) is finally available as an ebook.

Saturday, August 20, 2011

Farmer's Market Stew

This last week, Mr. Wendy and I have been traveling through the Midwest visiting my family.  Because we are generally the pickiest eaters in the room (thanks to our aversion to meat), we often do a fair share of the cooking when we’re houseguests.  This trip was no exception.  We made my grandma some simple bean tacos and a tomato and basil pasta.  We made my mom the polenta pie I posted two weeks ago. But my favorite creation of the trip was the lentil/potato/corn stew we made for my sister.

My wonderful little sister moved from New York to Detroit about a year ago, and this was our first visit to her new home.  We got to enjoy the spectacular view from her loft in the Cass Corridor, and she graciously lent us her car during the days (while she was off training new corps members for Teach for America) so we could explore the city.

One of our stops on our first day was Detroit’s Eastern Market:  a huge farmer’s market, brimming with local produce and interesting made-in-Michigan delicacies.  We broke a $20 and walked away with cherries, blueberries, lentils, tomatoes, corn on the cob, baby potatoes, parsley, thyme, an onion … and change.  Awesome.

We remembered that Sister had garlic, olive oil, and vegetable broth in her pantry; we knew the location of a good bakery a block from her house; and a plan emerged.

By the time she arrived home from work, the loft was rich with the scent of the simmering soup.  The potatoes and lentils formed a hearty base, but the sweet corn—cut straight from the cob, juicy tomatoes, and bright green herbal notes made this a perfect late summer soup.  Throw in a loaf of fresh sour dough bread and some ice-cold beers, and we had a flavorful peasant-like meal around which to swap stories and catch up.

Farmer's Market Stew

1 c lentils
1 ½ c onion
5 c diced potatoes
3 cloves garlic
3 TBSP olive oil
3 cups corn (4 ears)
4 c vegetable broth
6 campari-sized tomatoes (about 2 cups)
1 c. chopped parsley
1-2 Tbs. fresh thyme
salt and pepper to taste

Heat the olive oil in a soup pot.  Add the onion and garlic and cook over medium-low until the onion is quite soft.  Add the broth, potatoes, and lentils.  Bring to a boil, cover, reduce heat, and simmer for about 30 minutes (until the lentils are tender); if the liquid gets too low, add a little water.  Add the corn, tomatoes, and herbs, and simmer another 5 minutes.  Season with salt and pepper and keep hot until ready to serve.


Wendy is the author of the Mysteries a la Mode. Visit her on the web or on Facebook.