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.

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  1. Mmm, that sounds wonderful, and since I happen to have all those ingredients right now, guess what we'll be having tonight for dinner? Thank you, Lucy/Roberta, for helping me make one less decision today!

    1. You are welcome! this business of making dinner every night can be a grind sometimes right?

  2. That sounds lovely! Meanwhile, I'm trying to figure out what to do with the produce that's ripe in the garden (Swiss chard and eggplant) and a whole bunch of shitaki mushrooms that I bought.

    1. Oh boy, you've been on a Swiss chard run this summer! we have some baby eggplants that I've been cutting in half lengthwise, drizzling with a little soy sauce and sesame oil, and grilling. Yummy!

  3. This looks like what I'm planning for dinner. A colleague at work gave me fresh green beans from her garden so I decided to do a salad nicoise! Fresh and easy. I may add some bacon after seeing this...and maybe some red onion too...

    1. Love salade Nicoise! if you lived closer, we could offer many many many green beans:)

  4. "French market method" -- wonderful. I'm sure many of our blog followers do that, as well. (Marc and I do.) And here in NYC, many chefs use the Union Square Green Market to plan their specials of the day. Your Farmer's Market Special looks amazing. Thanks for sharing it with us, Roberta/Lucy, and have a delicious week!

    ~ Cleo

    1. thanks Cleo! I love browsing that market. I can't usually buy much because I'm not cooking in the city--you're lucky to live nearby

  5. Delish! The pic is mouth-watering. Sharing on Pinterest now. :)

    Daryl / Avery

  6. Lovely - beautiful and healthy and with all the fun of the market.

    Thank you!