Sunday, June 12, 2011

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2011 Downtown Farmer's Market Downtown Farmer's Market kicked off yesterday for the 2011 season, and I want to share my first meal featuring local bounty. This year, as you know, has seen record rainfall accumulation and with that, we have a late start with this year's crop. Yesterday's kick off was all about the greens baby... Varieties of kale, spinach, arugula as well as a plethora of herbs and fresh new flowers were on show yesterday... Surprisingly there were a few stands who already had tomatoes and I just couldn't resist getting my first bite of the season. While they aren't at the peak of their time yet, I was still more than satisfied with the one I found at the Wyomato stand. There was also an outfit from St. George who had some beautiful specimens that they grow using geothermal heat, so I'm interested in finding out more about those next week.<br /> <br /> So, with a fresh tomato in my bag, along with some fresh made Caputo's mozzarella and beautiful spring mix from Zoe's I decided to make a Caprese salad.. Now the only thing it was missing was a little basil, but for this salad I really wanted the tomato and cheese to take center stage.<br /> <br /> For the salad, I tossed in a little Caesar yogurt dressing, fresh shaved Romano, toasted almond, roasted Piquillo pepper, fresh ground pepper and sea salt. For the tomatoes and mozzarella I drizzled Extra Virgin Olive oil, a dry sherry vinegar, cracked pepper and sea salt.<br /> <br /> This is a really simple and quick salad, and I like it especially because it lets the ingredients stand on their own... After all, they are all in season now!<br /> <br /> Enjoy the bounty of what Utah has to offer,<br /> Thanks for reading...<br /> <br /> Mark<br /> <br /> <a style="display: inline;" href="http://tenaciouspalate.typepad.com/.a/6a013482cc2a56970c01538f249ddb970b-pi"><img class="asset asset-image at-xid-6a013482cc2a56970c01538f249ddb970b image-full" title="Caprese" src="https://tenaciouspalate.typepad.com/.a/6a013482cc2a56970c01538f249ddb970b-800wi" border="0" alt="Caprese" /></a> <br />

Mark Benson

Le Cordon Bleu graduate, Utah chef/ advocate for healthy eating.

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