For the dressing:
4 tablespoons olive oil
6 tablespoons apple cider vinegar
1 teaspoon sugar, honey or maple syrup to taste
1 teaspoon Dijon mustard
salt, to taste
pepper, to taste
juice from 1 lime, optional
For the salad:
6 ears corn, shucked
2 tablespoons olive oil
1/4 red onion
2 cups cherry tomatoes, sliced in half
1 avocado, cubed
1 cup spinach
This might be called, in the cooking jargon of today, a non-recipe. It proves the maxim that simple is always elegant and in this case, divinely tasty.
½ lb. fresh young arugula
2 large ripe tomatoes
½ cup fresh, whole milk ricotta
1 ripe avocado
2 Tablespoons of good green olive oil or fresh basil pesto
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.