Wednesday, June 10, 2015

Farmer's Market meals

One of my favourite things about June is the start of the Farmer's Market. I've been helping with our clinic's booth at Fairmount park in Toronto (details HERE) and it has easily become the best day of the week!

The fresh fruit and vegetables are always enticing, especially when the farmers cut the grown sprouts right in front of you. Many vendors have gluten-free and vegan food options ranging from cookies and nanaimo bars to spinach lentil curry with rice. The coordinators and other vendors are some of the nicest people I've met and there's a true sense of community all around.

So how do you make a meal using farm fresh ingredients? Or how do you improvise a meal with very few ingredients? Well, knowing I'd be starving after a long day and a nice evening run, I grabbed a few items totaling $20:

Bag of arugula
Bag of sunflower sprouts
6 Hot Turkey pepperettes
and a bundle of multi-coloured tomatoes

When I got home I rinsed the greens and put them in a bowl. On top I added:
one ripe yellow tomato, chopped
1.5 turkey pepperettes, chopped
Some fresh basil and a few blueberries

The dressing:
About 2 tbsp Extra virgin olive oil
Juice of 1/2 a lemon
a splash of orange juice
1 tsp honey
salt and pepper to taste
The salad turned out great! Light enough for the end of the night, but filling enough that my tummy is happy. The only thing I'd change would be blueberries. The other flavours went great together. And the best part is that I still have so much left over. I guess we'll see what next week brings and what new combo I'll put together :)