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Panzanella

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Recipe shared by NightWork Bread, adapted from the recipe by Barefoot Contessa

Ingredients
*Ingredients currently available at the farmers’ market
● 1/2 loaf Night Work Country Sourdough*, cut into 1-inch cubes
● 3 tbsp olive oil*
● 3 large tomatoes*, diced
● 1 large cucumber*, diced
● Two large handfuls fresh basil leaves*, coarsely chopped
● 1 tsp sea salt

Dressing:
● 3 cloves garlic*, minced
● 1 tsp Dijon mustard
● 2 tbsp rice vinegar
● 1/3 cup olive oil*
● 1/2 tsp sea salt
● Freshly ground pepper

Instructions
Heat olive oil in large saucepan on medium. Add bread cubes and season with salt. Stir occasionally, 8-10 mins until toasted and browned.

Whisk together dressing ingredients. Add to chopped veggies, mix in bread cubes and top with basil. Season salad with salt and pepper. Best served at room temperature.

Pro tip: You can add all kinds of great veggies from the farmers’ market to this salad, depending on your taste. Try some red or yellow bell peppers, red onion, lightly roasted summer squash, roasted beets, or microgreens. Enjoy!

Lamb Satay

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Adapted from How to Cook Everything by Mark Bittman, shared by Elihu Farm

Ingredients
*Ingredients currently available at the Saratoga Farmers’ Market
● 1 pound boneless sirloin lamb* (or whole boneless sirloin roast*, or a boneless half shoulder*)
● ½ cup soy sauce
● ¼ cup water
● ⅛ teaspoon cayenne (or to taste)
● 4 Tablespoons smooth peanut butter*
● 1 Tablespoon garlic*, minced
● 2 teaspoons ginger, grated or minced
● 1 Tablespoon lime or lemon juice
● 20 bamboo skewers

Instructions
1. Combine soy sauce, water, cayenne, peanut butter, garlic, ginger, and lemon or lime juice in a bowl.
2. Cut lamb into thin strips, and marinate for 2-3 hours. (It’s easier to cut thin strips of lamb that are frozen and haven’t completely thawed.)
3. Soak bamboo skewers in water for at least 20 minutes. Thread the lamb strips on the skewers. Put a strip of foil along the edge of the grill to protect the ends of the skewers. Grill 1-2 minutes on each side.

Variation: Marinate a boneless shoulder roast overnight, and grill to rare or medium-rare. Slice thinly.

Summer Vegetable Stir Fry

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Adapted from the recipe by Alyssa Rivers
Prep time: 10 minutes
Cook time: 5 minutes
Servings: 6

Ingredients
*Ingredients currently available at the farmers’ market
● 1 tablespoon olive oil*
● 1 red bell pepper*, sliced
● 1 yellow bell pepper*, sliced
● 1 cup sugar snap peas*
● 1 cup carrots*, sliced
● 1 cup mushrooms*, sliced
● 1 cup zucchini* or yellow summer squash*, sliced
● 2 cups broccoli*
● 2 cups bok choy*
● ¼ cup soy sauce
● 3 garlic cloves*, minced
● 3 Tablespoons brown sugar
● 1 teaspoon sesame oil
● 1/2 cup chicken or vegetable broth
● 1 tablespoon cornstarch

Optional: chopped green onions* and sesame seeds for garnish

Instructions
1. In a wok or large skillet, add 1 Tablespoon olive oil over medium-high heat. Add bell pepper, peas, carrots, mushrooms, broccoli, and bok choy. Sauté 2-3 minutes until veggies are almost tender.
2. In a small bowl, whisk together soy sauce, garlic, brown sugar, sesame oil, chicken or vegetable broth, and cornstarch.
3. Pour over veggies and cook until the sauce has thickened. Garnish with chopped green onions and sesame seeds if desired.

Notes:
● Customize your stir fry by adding in protein. Chicken, pork, shrimp, and beef are all available at the farmers’ market.
● Make your stir fry with seasonal vegetables: asparagus, bean sprouts, cauliflower, tomatoes, and corn all make delicious additions.
● Spice it up by adding crushed red pepper flakes or sriracha.
● Serve over brown or white rice, noodles, ramen, lo mein, zoodles, or wilted greens.

Carrot Top Pesto

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Photo by Barb Biagioli

Recipe provided by Barb Biagioli, board-certified holistic health coach and nutritional consultant
www.barbbiagioli.com and on Instagram at @barbbiagioli

Ingredients
● 2 bunches of carrot top greens*, destemmed
● 1/2 cup basil*
● 1/2 cup walnuts
● 3 garlic cloves
● 1 lime, juiced
● 1/4 cup olive oil*
● 1 tsp Himalayan salt

Instructions
1. Place the garlic and walnuts into a food processor. Blend until emulsified.
2. Add the remaining ingredients and blend. You may also add water in tiny amounts to help thin or continue using oil. Continue to blend until smooth. Enjoy on sandwiches, in pasta, on power bowls or in salads, as a dipping agent from summer veggies.

Sesame Snow Peas

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Recipe courtesy of Diane Whitten, Food and Nutrition Educator for Cornell Cooperative Extension of Saratoga County
Makes 4 servings

Ingredients
*Ingredients currently available at the Saratoga Farmers’ Market
● 1 Tablespoon reduced-sodium soy sauce
● 1 Tablespoon cooking sherry or water
● 1 Tablespoon sesame seeds
● 1 Tablespoon vegetable oil
● 3 cloves garlic, minced or 1 garlic scape*, thinly sliced
● 1 Tablespoon fresh ginger, minced
● 1 pound whole snow/snap peas*

Instructions
In a small bowl, combine soy sauce and sherry or water. Heat a wok or skillet to medium-high, add sesame seeds to the dry wok or skillet and stir until golden (about 2 minutes). Pour sesame seeds out onto a plate. Increase heat to high and pour in the oil. When oil is hot, add garlic, ginger, and peas. Stir-fry for 1 to 2 minutes. Stir in soy sauce mixture and cook until most of the liquid has evaporated, about 1 to 3 minutes. Pour onto a platter and sprinkle with toasted sesame seeds.

Herbed Spring Salad with Egg and Walnuts

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Adapted from the recipe by David Tanis
Yield: 4 servings
Time: 1 hour

This bright, herby, fresh-tasting salad makes a very nice accompaniment to a seared pork chop. The components can be prepared in advance, but wait until the last minute before dressing and serving.

Ingredients:
*Ingredients currently available at the farmers’ market

FOR THE VINAIGRETTE:
● 2 tablespoons finely diced yellow onion*
● 1 tablespoon Dijon mustard
● 1 tablespoon red wine vinegar or sherry vinegar
● 3 tablespoons lemon juice, plus more to taste
● ½ teaspoon grated garlic* (from 2 small cloves)
● Kosher salt and black pepper
● ¼ cup walnut oil or extra-virgin olive oil

FOR THE SALAD:
● 4 cups lightly packed watercress* or a mixture of salad greens*
● 3 medium beets*, cooked, peeled, and cut in wedges
● ½ cup thinly sliced radish* (6 to 8 medium radishes)
● ½ cup thinly sliced turnip* (or use small kohlrabi*)
● ½ cup thinly sliced cucumber*
● Kosher salt and black pepper
● 2 tablespoons roughly chopped dill*
● 2 tablespoons basil* leaves, torn
● 4 (7-minute) boiled eggs*
● 1 cup toasted walnut halves

Instructions
1. Make the vinaigrette: Put shallots in a small bowl. Add mustard, vinegar, 3 tablespoons lemon juice, and garlic. Stir together, and add a pinch of salt and pepper. Whisk in the walnut oil. Set aside for a few minutes, then taste and adjust lemon juice and salt.
2. Wash and dry the salad greens. Tear large leaves into smaller pieces, if desired. Wrap in a clean towel and refrigerate if not serving immediately.
3. Just before serving salad, put beet wedges in the bottom of a wide salad bowl. Add the radish, turnip, and cucumber. Season with salt and pepper. Add dill, basil, and half of the vinaigrette. Toss gently to coat.
4. Add the salad greens and combine to distribute sliced vegetables evenly. Cut eggs in halves or quarters, and arrange over salad. Scatter walnuts over the top. Drizzle with the remaining vinaigrette.