Farmer's Market Lunch

The Collingswood Framer's market is delightful place that is open on Saturday mornings from Spring through Fall. There is an array of "Jersey Fresh" vegetables and fruit at this market. In addition there are delectables like crepes, jams, honey and cheeses to be found. Inspired by Barbara Kingsolver's book "Animal, Vegetable Miracle" I decided on my last visit to cook an entire meal solely from seasonal items I got at the farmer's market. I bought whatever caught my eye-my haul included a bunch of crisp watercress, tomatoes, grass fed lamb, oyster mushrooms, a bunch of beets, a head of green leaf lettuce and a pint of fresh picked cherries. So, my lunch menu was as follows below. I hope that many of you do get to try to prepare a whole meal with ingredients fom your local farmer's market - it is fun and tasty!


Watercress sauteed with Garlic and Onions
Lamb Chops with Mint and Lemon
Oyster Mushrooms sauteed in Garlic and Butter
Tomato and Lettuce Salad
Roasted Beet Slices
Cherries


Watercress sauteed with Garlic and Onions

1 bunch coarsely chopped and rinsed watercress
4 cloves garlic - halved
1 small onion diced or sliced
2 tablespoons canola oil
2 dry red chillies - optional
salt

Heat oil over medium flame, add onions, red chillies and garlic, saute until onions are translucent. Add watercress and salt to taste. Allow to cook briefly about 5-7 minutes - watercress should just wilt.


Lamb Chops with Mint and Lemon

Zest from 1 lemon
4 lamb loin chops
1 clove garlic
2 sprigs mint
salt
black pepper
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil

Combine lemon zest, lemon juice, mint, garlic and olive oil in food processor and pulse to create a rub.
Salt and pepper the lamb chops, smear the lemon garlic mint rub onto chops.
Cook in ahot skillet for about 4 minutes on each side for medium done chops


Oyster Mushrooms with Garlic and Butter

1 pint oyster mushrooms
2 cloves garlic minced
2 tablespoons butter
2 tablespoons extra virgin olive oil
salt

Heat olive oil and butter - add garlic saute for about 1 minute - do not brown. Add mushrooms, saute until done about 10 minutes.

A Quick Light Fish Dish

I seem to have missed posting anything for the entire month of June-I attended several scientific meetings and retreats ove the month. I have been cooking and baking but had very little time to write and post my recipes.During the summer I tend to make quick and simple meals. This simple dish of pan seared tilapia with roasted sweet potatoes and olive oil poached grape tomatoes is a light and tasty and very satisfying during the warmer months and takes less than 30 miutes to make. Tilapia is a mild slightly sweet fish.

Recipe
4 fillets of Tilapia
2 large sweet potatoes/yams
1 cup of grape tomatoes
zest of 1 lemon
1 tablespoon of freshly squeezed lemon juice
2 cloves of garlic minced
salt and black pepper
sprigs of fresh thyme
3 tablespoons extra virgin olive oil
1 tablespoon butter

First begin by preparing the sweet potatoes.
Skin and slice the sweet potatoes into wedges
Salt and pepper the sweet potatoes, drizzle with extra virgin olive oil and roast in a 350F oven for about 25 minutes.

Heat the EV olive oil in a skillet, add grape tomatoes, salt freshly ground pepper and 1 garlic clove and allow to cook over low heat until tomatoes soften, about 15 minutes

Heat butter and remaining tablespoon of olive oil in a skillet over medium heat, add minced garlic, lemon zest and fish.
Cook fish for about 3 minutes on each side until opaque and flaky. Add the tablespoon of lemon juice to the pan. Remove fish and drizzle with pan juices.