Wakefield Farmers Market

Saturdays June 17 – October 14 2017

Miss Holly’s Corner – Opening Day at the Market!

Hello everyone!

It’s Miss Holly!  So glad to be a part of another great season at the Farmers Market!!  As you may know, due to new Board of Health regulations, our cooking demos have been sidelined for the moment.  Wendy and I are putting our heads together to come up with alternative ideas/solutions.  In the meantime, you’ll be able to see me at the manager’s tent most Saturdays and I’ll post recipes and ideas via the newsletter and website.

It was a great first day bactacosaladk at the market today.  What a perfect way to usher in the summer!  Lots of friends – old and new – stopped in to say hello and shop at our fabulous vendors’ tents.  There was a bounty of gorgeous produce and other delicious edibles to tempt any taste bud 🙂

My lunch inspiration today came from two of our newest vendors, Bondat Foods and Lilac Hedge Farm.  I paired up ground pork from Lilac Hedge with Bondat’s Taco Seasoning mix, rounded them out with some mixed greens from Farmer Dave’s, topped it off with a few spoonfuls of black bean and corn salsa from In Good Taste and tossed them all together to create a tasty taco salad.

This is one for the whole family, folks.  Quick, easy (meaning minimal cooking and a short list of ingredients!) and absolutely dee-lish!  You’ll be out of the kitchen and on the patio enjoying lunch (or dinner) in no time!

Market Taco Salad (serves 4)

1 lb Lilac Hedge Farm ground pork or ground beef

1 medium sweet onion, diced

1 medium bell pepper, diced (any color)

2 cloves garlic, crushed

2 tsp (generous) Bondat Foods Taco Seasoning Mix

¼ cup (about) water or chicken broth

8 cups (about) mixed greens (usually about 2 bunches/heads of lettuce), rinsed and torn**

1 medium zucchini, grated

2 large carrots, grated

1 container black bean & corn salsa

Tortilla chips

Roasted pumkin seeds (optional)

Avocado (optional)

Sour cream (optional)

Heat a large skillet (medium-high heat) and drizzle with a bit of olive or vegetable oil.  Add pork or beef, onion, bell pepper and garlic.  Cook, stirring often, until beginning to brown and vegetables are becoming soft.  Season with salt and pepper and taco seasoning and mix well.  Continue to cook until meat is cooked through.  Add water or chicken stock and stir well.  You’ll want it to be a bit juicy to soak up all of the great spices and flavors (if it looks a little dry, add more liquid).  Remove from heat and let sit for a moment while you toss the salad.

In a large bowl combine lettuce, grated zucchini and carrot.  Toss well.  Drizzle with a bit of olive oil or toss with cilantro-lime dressing (see recipe below).  Divide greens among (4) bowls.  Top with equal portions of pork (or beef) mixture.  Garnish with tortilla chips and top with black bean and corn salsa.

**note:  Farmer Dave had some terrific greens today.  Several varieties of lettuce (even pre-washed and bagged lettuce!) and phenomenal arugula.  I used a mixture of leaf lettuce and arugula (this bunch was sweet and nutty with a little kick to it).  When Mentor Flats joins us in a few weeks I’ll try this again with a mixture of their amazing greens.

Cilantro-Lime Dressing

½ cup mild flavored oil (canola, vegetable, sunflower, avocado, etc)

1/3 cup rice vinegar (or apple cider vinegar)

handful cilantro leaves, chopped

1 clove garlic, crushed (or few shakes garlic powder)

few shakes cumin

few shakes chili powder

salt & pepper

zest and juice of 1 lime

Combine all ingredients in a glass jar.  Shake well and serve.  Store in refrigerator.

Hope you enjoy this recipe!  I’d love to hear from you and welcome all questions, ideas, suggestions and feedback!  Feel free to send me an email at holly@radiantlifebalance.net or stop by the manager’s tent on Saturday mornings to say hello 🙂

Have an amazing week and I’ll see you next Saturday with more great ideas to inspire you!

Eat Well and Nourish Your Soul,
Holly

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