|8/20/2014 7:30:00 AM|
Get creative with your farmers' market greens
Old standbys like beets and cucumbers are favorites at the summer market while greens are usually relegated to the salad bowl and duly covered with ranch dressing. The unique and flavorful locally grown, pampered greens brought to the Hodag Farmers' Market deserve better. Have you ever tried cooking lettuce? How about roasted kale?
A variety of lettuces, such as butterhead and salanova, are waiting to grace your dinner plate as the star of the show. Kale is tired of that white topping. Here are a few favorite recipes featuring greens, up front and center for a change.
Oven Roasted Kale Chips
Ingredients: fresh kale, torn into pieces and with stems removed, olive oil or sunflower seed oil, sea salt.
Rub the pieces of kale in a bowl with a few tablespoons of oil and salt to taste. Spread out on parchment covered cookie sheets. Place in a 350 degree oven, for 10 to 15 minutes, until edges are crisp, but not burnt. Let cool completely before storing.
This is great as a healthy snack, a lovely addition to roasted meat or on top of soups as a delicious garnish.
Hot lettuce may sound awful to you, but do not judge this treat until you have tasted it.
Take several heads (for a family) of a crisp lettuce, such as romaine, and cut lengthwise. Rub the heads with olive oil, a bit of garlic salt and sea salt to taste. Place on your broiler tray and sprinkle with a good hard cheese (such as parmesan). Place under the broiler on high for no more than a minute or two, until the tips brown slightly. Serve hot with grilled meat or seafood.
The Hodag Farmers' Market runs every Saturday from 8 a.m. to noon in picturesque Pioneer Park.
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