A Farmer's Market Menu
Delicious recipes for those farmer's market finds
(page 1 of 3)
The local farmer’s markets are in full swing, in fact bursting at the seams with all things fresh and delicious. Head to your local farmer’s market to pick up everything you need to make a weeks worth of meals. Read on for our ultimate farmer’s market menu.
This delicious make-ahead caponata uses the best of the best from the farmer’s market. Add a good goat cheese for a delicious sandwich, spoon it over grilled chicken or fish, or use it as a nom worthy nibble before dinner with a nice glass of wine.
Makes 5 cups
- 1/3 C. olive oil
- 1 medium eggplant, peeled and cut into small cubes, about 4 cups total
- ½ red bell pepper, diced
- 1 small onion, diced
- 4 oz. white mushrooms, chopped
- 3 cloves garlic, minced
- ¼ C. kalamata olives, pitted and sliced
- 2 Tbs. capers
- 1 6-oz. can tomato paste
- 3 Tbs. red wine vinegar
- 1½ tsp. sugar
- ½ tsp. dried oregano
- 10-12 fresh basil leaves
- Salt and freshly ground black pepper
- Baguette or ciabatta bread- for sandwich or hors’ d’oeuvre
- 6 oz. goat cheese or fresh mozzarella
Heat oil over medium-high heat in a large Dutch oven or wide, deep sauté pan and add eggplant, bell pepper, onion, mushrooms, and garlic. Season with salt and pepper. Cook for about 10 minutes, until vegetables are soft.
Add the olives, capers, tomato paste, vinegar, sugar, and oregano. Season again with salt and pepper. Lower heat to medium-low, cover, and cook for 30 minutes. Stir a few times during cooking, and add a tablespoon or two of water (or olive brine) if the mixture is too thick and sticking to the bottom of the pan. Roughly tear basil leaves and add to caponata.
Allow caponata to cool. Spread goat cheese on sliced bread and top with caponata, to serve as open faced sandwiches. Or serve as a dip over a log of goat cheese with thinly sliced baguette.