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Veggie Lover's Summer Tart


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There are all kinds of fresh, local veggies available at the Market right now. Use our suggested combination - or come up with your own!

Ingredients

1 Tbsp. extra virgin olive oil

1 each: diced small onion, minced clove garlic

1 each, sliced into rounds: zucchini (green or yellow), yellow squash

2 small handfuls button mushrooms, sliced

2 sweet bell peppers of your choice, diced

Salt, pepper, fresh herbs to taste

1 refrigerated pie crust

1/2 cup shredded cheese, such as mozzarella or gruyere

Preheat oven to 375 degrees.

Method

In a medium skillet, heat extra virgin olive oil over medium heat. Cook garlic and onion until softened. Add veggies, and cook another few minutes until softened. Season with salt, pepper and fresh herbs. Remove from stove.

Unfold pie crust onto floured surface and roll out to about 14 inches.

Mound veggies onto crust, and fold edges to create tart. Sprinkle with cheese and bake for about 15 minutes, or until cheese starts to brown.

Let cool for a few minutes, and enjoy your veggie lover's tart.   


Asparagus with Fresh Herb Dipping Sauce


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Fresh asparagus is just arriving at Kin's Farm Market. Serve with this yummy dipping sauce the kids won't be able to get enough of.

Ingredients

1 kg Asparagus Spears - tough ends trimmed

1/4 cup Buttermilk

1 tbsp Each Chopped Fresh Dill & Parsley

2 tbsp Mayonnaise

1 tsp Each Lemon Juice & Lemon Rind

1 tsp Sugar

Method

In a shallow pan, bring about 1 inch of water to boil. Add asparagus and steam, covered, for 4-6 minutes. Drain, and chill in cold water. Place on towel to dry. 

Whisk together all other ingredients in a small bowl.

Serve asparagus spears with dipping sauce.