Recipe by Sherri Brooks Vinton
1/2 tsp. salt
1/2 tsp. Smoked Spanish Paprika
2 Tbs. apple cider vinegar
3 Tbs. olive oil
1 Tbs. maple syrup
4-6 peppers, a mixture of colors and hot and sweet, cut into julienne strips
2 cups of farm fresh vegetables cut into julienne or shredded on a box grater - such as carrots, cabbage, zucchini, yellow squash
1 cup chopped fresh herbs (optional)
In a large bowl, whisk salt and paprika with vinegar until salt dissolves.
Add oil and syrup and whisk to combine.
Add remaining ingredients to vinaigrette, toss, and serve.
Can be made up to 4 hours ahead. Serves 6-8 as a side dish.
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.