3 tablespoons olive oil
2½ tablespoons cider vinegar
2 teaspoons lemon juice
¼ teaspoon sugar
1½ tablespoons fresh mint leaves, shredded
6 stalks celery, shaved or julienned
2 medium fennel bulbs, julienned
1 large Granny Smith apple, cored and thinly sliced with peel intact
4 medium radishes, halved and thinly sliced
2 tablespoons fennel fronds, chopped
3 TBS olive oil
2 TBS rice vinegar
2TBS low-sodium soy sauce or guten-free tamari
1 TSP brown sugar, honey or maple syrup (more to taste)
1 TSP grated, peeled fresh ginger
1 TSP grated garlic
8 cups pea shoots
1 1/2 cups thinly sliced English cucumber
1 cup thinly sliced radish
1/2 cup sliced almonds, toasted and divided.
Recipe by Anna Gill
25 to 30 small radishes
4 cups baby spinach leaves, washed and dried
½ cup mint leaves, washed and cut into chiffonade*
2 -3 tablespoons Creamy Lemon-Chive Dressing -recipe follows
CREAMY LEMON-CHIVE DRESSING
Makes ⅔ cup
1 tablespoon freshly squeezed lemon juice
¼ teaspoon fine sea salt
½ cup light cream
¼ cup (scant) chives, finely minced
1. Combine lemon juice and salt in a small lidded jar. Cover tightly and shake until the salt is dissolved.
2. Add cream and chives. Shake until blended.
3. Will keep up to one week refrigerated. Shake well before using.
1. Cut radishes into thin slices.
2. Place spinach, mint and radish slices into salad bowl.
3. Drizzle just enough dressing to lightly coat and toss gently.
4. Serve on salad plates or bowls.
*Chiffonade is a cooking technique in which leafy green herbs (such as mint and basil) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons
Recipe by Anna Gill
24 large shrimp, shelled and deveined
3 tablespoons mayonnaise
3 tablespoons lite extra virgin olive oil
½ cup chopped chervil, plus 4 sprigs for garnish
1 tablespoon freshly ground pepper
1 small lemon, juiced
½ pound sugar snap peas, strings removed cut diagonally into bite-size pieces
6 medium radishes, cut into bite-sized pieces
3 small stalks fennel, trimmed and sliced into bite-sized pieces
Crisp lettuce, enough for 4 servings
1. Prepare ice bath for shrimp
2. Bring a large pot of salted water to a roiling boil. Place shrimp in the water for about 2 minutes until they turn pink and white. Remove from the cooking pot and place immediately into the ice bath. Let the shrimp sit for a minute then drain. Set aside.
3. In a medium size bowl, place mayonnaise, olive oil, ½ cup of chopped chervil, lemon juice and fresh pepper. Whisk together well. Set aside.
4. Place the shrimp, sugar snap peas, radishes and fennel into a bowl. Drizzle with the prepared mayonnaise mixture. Toss together well.
5. Prepare four serving dishes with lettuce leaves.
6. Spoon the shrimp and vegetable mixture over the lettuce and serve.
Recipe by Anna Gill
4 cups baby arugala
10 small red radishes, washed and quartered
¾ lb. sugar snap peas, cleaned, ends trimmed and strings removed
1 small zucchini, quartered lengthwise and cut into 1½ inch pieces
¼ lb. feta cheese, crumbled
3- 4 tablespoons Lemon Vinaigrette - recipe follows
Makes 1 cup
3 tablespoons fresh lemon juice
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
½ teaspoon sugar
¼ teaspoon salt
⅛ teaspoon freshly ground pepper
½ cup vegetable oil
1. Whisk together first 6 ingredients in a small bowl; gradually whisk in oil until blended.
2. Keep refrigerated in a tight lidded jar for up to one week.
1. Place arugala, radishes, sugar snaps, zucchini in a salad bowl.
2. Top with the feta cheese.
3. Drizzle just enough vinaigrette over the top to lightly cover.
4. Toss well and serve.
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.