~Dedicated to our LOCAL FARMERS
In western New York our local Farmer's Market opened last week. The connection to local farmers and produce is a magnificent way for the RQ to revive her relationship to the source of the food, the earth, as well as to the farmers who grow the crops and the family and friends for whom she is preparing the food. Our local farmer's market is open from June thru October. Available are fresh produce, all natural meets, granola, organic pasta, and much more. But the ultimate jewel is bringing home fresh local vegetables and fruits from the market. The unfolding of tonight's meal started with a vibrant head of Romaine from one farmer and a bunch of asparagus from another. It's too early for home grown tomatoes in New York so tonight the RQ used flavorful Campari tomatoes, greenhouse vine ripened and herbicide free. While the oven heats to broil for the asparagus, salad preparations begin. For blue cheese lovers the RQ tosses the lettuce with a scant amount of blue cheese dressing and then gives the pepper grinder a few turns. The tomatoes are cut in half and tossed in a simple balsamic vinaigrette (below). The asparagus as featured in the Roasted Asparagus with Lentils post is simply tossed with a bit of veggie oil, salt & pepper and broiled in the oven for a few minutes. Chicken breasts are grilled stovetop in a few tablespoons of oil in a HOT iron skillet for about six minutes each side; a quick and tasty compliment to the salad makes this a meal. Dress it all with any remaining vinaigrette from the tomatoes and blue cheese crumble. To satisfy our appetite for something sweet to follow, we simply munched on fresh local strawberries.
Blue Cheese Crumble
Blue Cheese Dressing
Salt & Pepper to taste
Balsamic Vinaigrette- 3:1 Extra Virgin Olive Oil: Balsamic Vinegar, salt & pepper to taste