Real, fresh food comes from real people, devoted to selling the very best for to their customers. This week's content shows that it's worthwhile to go the extra step for delicious ingredients. Try these recipes filled with delicious, garden-fresh ingredients to satisfy your tastebuds!
Real Food Found Here: The Idiot's Guide to the Farmers Market
Innovative and health-conscious cooks can find the freshest seasonal ingredients from their local farmer's market or even by knowing how to shop your local supermarket.
Here are my four tips for picking the best produce:
1- Take a tour. See what's available to you before you begin checking things off your list. You never know what will inspire you or what's in season that you forgot about!
2- Get there early. You'll have the most variety to choose from.
3- Ask Questions. Whether it's your local grocer or a farm stand at a market, the more you know about where your food came from, the better off you'll be.
4- Loyalty Pays. When you're dealing with family-run operations, like most farms, getting to know them pays off in the end. They'll be able to give you tips on recipes, how the produce is best prepared, or a preview of what's coming up in the season. And they might even give you a little extra for your loyalty!
The best news is that fresh, seasonal, interesting ingredients are always available, even if you stick to your supermarket for groceries.
For a refreshing summertime cocktail, use the fresh herbs and spices found at your local market to make a Market Mojito-made with just-picked whole mint leaves for bold flavor.
(Recipe Courtesy of Dave Lieberman)
6 fresh mint sprigs, 1 sprig for garnish
1 Tbsp. granulated sugar
½ a lime cut into 4 wedges
1 ½ oz. light rum
Chilled club soda
In a tall glass, combined sugar, lime wedges and mint and muddle with a wooden spoon until sugar is dissolved and mint and lime wedges crushed. Top with ice. Add rum and mix. Top off with more ice and finish with chilled club soda (or seltzer). Garnish with a lime slice and the mint sprig and enjoy!
To learn more about farmers' markets and to find a farmer's market near you go to:
Dave Cooks: Beefsteak Tomato, Bean and Corn Salad
As far as fresh, crisp ingredients go, you can't beat all the wonderful fruits and vegetables that sprout during the summer! The combination of hearty Beefsteak tomatoes, sweet summertime corn, crunchy green beans and a delicious mayonnaise-based dressing makes the perfect side for any summer grilled meal.
Beefsteak Tomato, Bean and Corn Salad
(Recipe Courtesy of Dave Lieberman)
4 Beafsteak tomatoes, diced
2 cups fresh corn, blanched and kernels cut off cob
½ lbs. wax beans or green beans, blanched
3 Tbsp. Hellmann's/Best Foods mayonnaise
1 Tbsp. Dijon Mustard
2 Tbsp. red wine vinegar
1 clove garlic, crushed
Cracked black pepper
In a small bowl combined mayonnaise, mustard, vinegar, garlic, season with a salt and pepper. Whisk together until well blended and set aside. In a large bowl or platter, combine tomatoes, corn, beans and Thai basil. Drizzle mayo dressing over veggies and toss until well coated.
Real Food Viewer Video: David & David's Grilled Chicken and Vegetable Salad
California's David Mahr and David Bicha love using fresh vegetables year round! Use my farmer's market shopping tips to gather the freshest ingredients and try their recipe for a scrumptious and satisfying grilled chicken and vegetable salad with creamy basil dressing.
Farmer's Fresh Chopped Salad with Creamy Basil Salad Dressing
(Recipe Courtesy of David Mahr)
Choose your favorite salad fixings from your local Farmer's Market. We chose lettuce, yellow tomatoes heirloom tomatoes, red bell pepper, carrots, & lemon cucumbers. Rinse and chop all the vegetables and place in a large salad bowl.
Creamy Basil Salad Dressing:
1/4 cup fresh basil
1 cup Best Foods mayonnaise
12 cup sour cream
1/2 cup chopped parsley
3 scallions with tops, chopped
3 Tbsp. vinegar
1/8 Tsp. dried tarragon
1 Tsp. Worcestershire sauce
1/2 Tsp. dry mustard
1/4 Tsp. freshly-ground black pepper
1 clove garlic
2 Tsp. chopped chives
Combine all ingredients in a blender and blend until smooth.
Grilled Chicken Breasts (Topping):
2 boneless, skinless chicken breast (1/2 - 3/4 pound each)
Drizzle olive oil into a sturdy pan and heat to medium heat. Sprinkle one side of each breast with pepper, salt, and garlic powder. When oil is hot, put breasts in pan seasoned side down and then repeat the seasonings on the unseasoned side. Cook about 6 minutes on each side, or just until the juice runs clear.
Serve the salad in bowls, place sliced chicken on top then drizzle with dressing and serve.
Real Food, Real People: Shrimpers Pete and Clara Gerica
In his fight to save a struggling New Orleans shrimp industry, Pete Gerica has become a leading advocate for environmentally-conscious, local commercial fisherman. Working as a shrimper for over 37 years, Pete provides this all-natural poppy, crunchy crustacean delight to loyal customers at their local market with the help of his wife Clara.
This shrimp scampi dish combines savory ingredients for a spectacular result.
Gulf Shrimp Scampi with Linguini
1 pound linguini
4 tablespoons butter
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, finely diced
2 cloves garlic, minced
Pinch red pepper flakes
1 pound gulf shrimp, peeled and deveined
¼ cup all purpose flour
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
Juice of 1 lemon
1/4 cup finely chopped fresh parsley leaves
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Sauté the shallots, garlic, and red pepper flakes until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper and lightly dreg in the flour and shake off any excess flour so that the shrimp are just lightly coated. Add them to the pan and cook until they have turned pink, about 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.
For more information about the New Orleans shrimp fishing industry and about Louisiana seafood go to: http://www.louisianaseafood.com.