from market finds to fresh summer meals

for freshness, i love my community farmers' market! well, for time being, its really the next best thing to having my own patch of land to cultivate. and it keeps the resources within the community!  here are a couple of lovely salads - one earthy, one fresh, both made from local, seasonal produce that i found at the market over the last couple of saturdays. enjoy!

 

greens with fresh rainbow radish, sprouts, grilled baby beets and fennel steaks

 

minted lemony zucchini ribbons

greens with fresh rainbow radish, sprouts, grilled baby beets and fennel steaks 

 mixed organic greens (a handful to two per person)

1 small bunch rainbow radishes, sliced thinly

a handful of radish sprouts

3-4 baby beets, sliced 

1 medium head of fennel, sliced 

olive oil

coarse sea salt 

coarsely ground black pepper

vinaigrette: lemon juice, olive oil, Dijon mustard, maple syrup

brush olive oil on beet and fennel slices, grill in the oven or on a grill for 7-10mins

toss the greens with some vinaigrette, arrange on a plate with radish slices and sprouts and grilled slices of fennel and beets, finish with coarse sea salt and black pepper.

minted lemony zucchini ribbons

1 medium size yellow zucchini squash

1 medium size green zucchini squash

1/2 small red onion, sliced thinly

1 T fresh mint leaves

1 T fresh lemon basil or Thai basil

1-2T olive oil

juice of 1/2 lemon

1T rice vinegar

coarse sea salt

using a grater or a mandolin, grate the zucchini lengthwise to get long "ribbons".

combine with onion and toss with the remaining ingredients.  chill in the fridge for 15-20 mins, until the flavours integrate.  this salad could also be tossed with some buckwheat noodles or quinoa for a more filling meal for 2.