Farmer’s Market Bounty
In the Summer and Fall, I shop at the local farmer’s markets and roadside farm stands as much as possible. I plan my meals around the locally grown, seasonal produce and am always delighted to see what new things arrive as the months progress. Not only is the food more fresh than what is available in the super market, but it is usually more affordable as well. This week I hit up the Minneapolis Farmer’s Market and what you see above is a small portion of what I bought to last me for the next few weeks. Along with what is pictured, I got an excellent deal on some squash. For $3.00 I got a basket of six squashes, three butternut and three acorn. Definitely the deal of the day.
On Monday, I started making use of my vegetable bounty and went meat free for the day. I thought I would share with you some of what I made.
I threw together some lunch and started prepping dinner at the same time, roasting up tomatoes with garlic in one pan and eggplant, cauliflower, carrots and brussel sprouts in another pan. I tossed everything together with oil, salt, and pepper. They went in a 375 degree oven for about a half an hour. I took some of the tomatoes and eggplant and stacked them on sprouted grain bread with spinach and a bit of cheese. I put it on my George Foreman grill to make this Roasted Vegetable Panini.
I saved the rest of my roasted veggies to make this lasagna. I started by making my sauce. In a food processor, I combined about a cup of the roasted tomatoes and garlic with equal amounts of raw tomatoes, half an apple(for sweetness), a handful of spinach, half an onion, some basil, and salt to taste. I pulsed the mixture down until it was fairly smooth.
I built the lasagna by layering my roasted cauliflower, eggplant, brussel sprouts, and carrots with my sauce and some fresh mozzarella, in between no-bake whole wheat lasagna noodles. I covered it with tented aluminum foil and baked it in a 350 degree oven for about 40 minutes.
I figured I should make something fresh and light to go with the lasagna, so I made this raw beet salad. I cut 4 beets and a granny smith apple into match sticks and tossed them together with a tablespoon of apple cider vinegar, a tablespoon of canola oil, and a handful of chopped mint. This salad was the star of the show and will be making a repeat performance on my table again very soon!
I still have a lot of produce left to use, including all those squashes, and my brain is overflowing with ideas for how to use it all. I can’t wait to share some of them with you!