A trip to the local farmers market is guaranteed to provide inspiration and the ingredients for fresh healthy dishes. We always feel so satisfied about purchasing produce straight from the hands that helped cultivate and harvest it. The fruits and vegetables are vibrant in color and rich in flavor, and we find the best recipes are ones that are simple and compliment the natural flavors. Summer is pretty much gone in most parts of the country, but since it’s still hot in Texas, we’ve been able to still enjoy recipes that call for berries, citrus fruits, tomatoes, and corn. These recipes are variations from ones found in a local food publication and one from a great blog about food and home.
Tomato and Corn Salad with Shallot Vinaigrette.
Ingredients: From the farmers market, gather tomatoes, cherry tomatoes, and corn. Shallot Vinaigrette: Ingredients: 2 c. olive oil, 1/2 c. white wine vinegar, 2 tablespoons of sherry vinegar, 2 shallots, minced, 1 tablespoon dijon mustard, Salt and pepper to taste.
Directions: 1. Mix together all the dressing ingredients and store in a jar. 2. Roast corn and cut it length wise from the cob. 3. Slice thick sections of tomato and slice cherry tomatoes in half. 4. Drizzle with shallot vinaigrette and serve.
Black and Blue Lemonade
Ingredients: 6 cups water, 2 cups sugar, the juice and zest of 8 lemons, 1/2 cup blackberries, 1/2 cup blueberries.
Directions: 1. Heat 2 cups of water with sugar, until sugar dissolves. Continue to heat for 5 minutes or so until it starts to thicken up; do not let it brown. 2. Add the rest of the water, lemon zest, and juice, and mix to combine. 3. Remove and let cool to room temperature. 4. Put the blueberries and blackberries in a blender and puree. Add the puree mixture to the lemonade and strain. This will be a beautiful dark pink color. 5. Slice lemons for garnish and serve.