½ lb. young arugula, cleaned as needed
¼ lb. of fresh market Feta cheese, diced
4 tablespoons dried cranberries
¼ cup good green olive oil
1½ teaspoons balsamic vinegar
2 teaspoons honey
1 teaspoon lemon juice
¼ teaspoon salt
Freshly ground pepper to taste
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.