Photo: Emma Alter
I spent the weekend looking through a new cookbook from Williams-Sonoma called Cooking From the Farmers' Market. I've only made a few things from it so far, but I'm enjoying it. It's not a vegetarian cookbook, but the emphasis is on the fruits and vegetables that are available in the market. The recipes are organized by fruit or vegetable type, such as leafy greens, root vegetables, stone fruits or berries. Within those categories it is broken down to a number of ingredients. For instance, the leafy greens section includes information and recipes on delicate lettuces, sturdy lettuces, arugula, spinach, chicories, treviso raddichio, chard and kale. Each ingredient is beautifully photographed for easy identification, so if you bought something at the market or got it in your CSA and you have no idea what it is or what to do with it, help is at hand.
There are 3 recipes for each ingredient, 245 recipes in total. It's been so hot here that I have stuck to recipes that are short and simple, but that's okay because it serves to highlight the fresh main ingredient all the more. Even the longer recipes look straightforward and easy to make so there's nothing that is going to keep you in the kitchen all afternoon when you'd rather be enjoying the summer weather.This is a well thought out book with lots of tips and photos to guide you through the market. It made for a wonderful afternoon sitting in the sun reading recipes that I could look forward to making through the summer and beyond.
I've really come to love kale and it's growing really well in my garden this year. It's not big enough to harvest yet, so I got some peacock kale from the farmers' market and used this recipe which was simple and delicious. We had it as a side dish, but there are lots of possibilities for making this into a light meal. Some white beans would be wonderful added to it, or you could put the whole thing on some toasted crusty bread. This makes a lot, so if there are only two or three for dinner, cut the recipe in half. The recipes says to serve immediately, but it's also good at room temperature. We added the Parmesan cheese to make it more photogenic, but that was a nice addition as well.
This recipe is from Williams-Sonoma: Cooking from the Farmers' Market.
Wilted Kale with Lemon and Garlic
2 tbsp plus 2 tsp extra-virgin olive oil
2 tbsp fresh lemon juice
2 cloves garlic, minced
salt and freshly ground pepper to taste
2 bunches kale, about 2 lbs.
1. In a small bowl, whisk together the 2 tbsp olive oil, lemon juice and garlic. Add salt and pepper to taste to make a vinaigrette. Set aside.
2. In a large frying pan over medium heat, warm the remaining olive oil. Cut the kale leaves crosswise into 1" strips and add to the pan. Cover and cook, stirring occasionally, until the kale wilts, 5 to 7 minutes. Uncover, drizzzle the vinaigrette over the top, and toss. Season with salt and pepper. Transfer to a platter and serve immediately.