Recipes for Farmer Market Goodness

Every weekend I visit my local farmer's market to supplement the vegetables and herbs that I grow in my garden with local specialties. There is the egg man, the pita and olives lady, the French nuns with their amazing homemade pastries, the knife sharpener and wonderful fruits from local farms including peaches and cherries. Last night I made a ridiculously simple meal for Paul and I and we enjoyed it with a cold glass of Sauvignon Blanc. Here is the recipe, enjoy!


Rosemary & Lemon Salmon
2 filets of salmon
Fresh sprigs of rosemary (I grow my own and used 2 sprigs)
Thin slices of lemon
Extra virgin olive oil

Lemon Basil Potato Salad
Small yellow potatoes ( I used about 10 small potatoes, enough for 2 people) 
Juice of 1 large lemon (You can also add grated lemon zest and more juice to taste)
1 tbsp prepared pesto
1/4 cup real mayonnaise (You can use less mayo if desired)
3 tbsp extra virgin olive oil
Salt & pepper to taste
Fresh basil (Also grown in my garden, I used a handful of small leaves)

Roasted Green Beans with Parmesan Cheese
2 large handfuls of fresh green beans
Freshly grated Parmesan cheese
Extra virgin olive oil

To prepare the potato salad, make a few hours before dinner or the evening before.
Wash the potatoes and add them to a large pot of salted water, boil until just fork tender. Drain and shake off excess water. In a small bowl, whisk together the pesto, mayo, olive oil, lemon juice and salt and pepper. Taste and adjust accordingly. Once potatoes are cool enough to handle, cut them in half or quarters and add to the dressing. Stir gently to coat and refrigerate for at least a few hours. Before serving sprinkle with fresh basil, julienned.

Preheat the oven to 425 degrees. Tear off 2 pieces of aluminum foil, large enough to make a packet around each piece of salmon and place on a small baking sheet. Place salmon on foil, drizzle with olive oil, rosemary sprigs and 2 very thin slices of lemon. Salt and pepper can be added for taste. Fold the aluminum foil around the salmon and seal edges, the salmon will steam in the foil.

On a larger baking sheet lined with aluminum foil, arrange the washed and dried green beans in a single layer and drizzle with olive oil and salt and pepper.

The beans and fish will cook in the oven at the same time. Approximately 15 minutes for the salmon and 15-20 minutes for the green beans depending on how much you want them to the brown. Once beans are removed from oven, sprinkle with Parmesan cheese.

Serve the fish with juices from packet spooned over the top with a side of chilled potato salad and warm green beans.

Delicious and so easy. The salmon and potato salads are adjusted from recipes by Emeril Lagasse and The Pioneer Woman.