FARMERS MARKET RECIPES

EGGS POACHED ON SWEET PEPPERS & ONIONS FRESH TOMATO TART

INGREDIENTS • 1/4 cup olive oil • 2 sweet red peppers, sliced • 2 medium onions, sliced • 2 large tomatoes, peeled, seeded, & coarsely chopped • 2 tablespoons chopped fresh basil or 1 teaspoon dried • Salt and fresh ground black pepper • 8 large eggs • 1/2 cup grated parmesan cheese for garnish • 2 tablespoons chopped flat-leaf parsley for garnish

PREPARATION

1. In a large skillet with a fitted lid, heat the olive oil over medium heat. Add the peppers and onions and cook until the peppers are almost soft, about 8 minutes. Add the tomatoes and basil and cook until all the vegetables are soft, about 10 minutes. Add salt to taste.

2. With the back of a spoon, create 8 indentations in the vegetables. Carefully crack the eggs in the indentations. Don’t let the eggs touch the bare bottom of the pan or the sides or they will burn or stick. Reduce the heat to medium-low, cover the pan, and simmer until the whites of the eggs are set, 6-8 minutes. Season with salt and pepper and sprinkle with the parmesan and parsley. Serve promptly.

From Edibles Magazine Summer 2015, Serves 4 INGREDIENTS • Basic pastry dough • Mozzarella cheese, shredded • Fresh basil, chopped • Ripe tomatoes cut in 1/2 inch slices • Olive oil • Salt • Pepper

PREPARATION

1. Preheat oven to 400. Line 10-inch tart pan with pastry dough.

2. Spread bottom of pastry with light layer of cheese and sprinkle generously with basil. Cover with tomato slices evenly. Sprinkle tomatoes with salt and pepper and drizzle with olive oil. Repeat layers of cheese, basil, tomatoes, salt, pepper, and olive oil.

3. Bake 30-40 minutes.

CHICKEN & OYSTER MUSHROOM STIR FRY HATCH GREEN CHILE POTATO SALAD

INGREDIENTS • 1 chicken breast • 6 oz oyster mushrooms • 1 small onion • 2 cloves garlic • 4 carrots • 1 red bell pepper • 3 baby bok choy • Salt • Pepper • 2 tablespoons soy sauce • 2 tablespoons olive oil (medium heat oil) • Rice

PREPARATION

1. Cut chicken so that it has even thickness. Rinse and dry chicken. Salt the chicken and allow moisture to surface (5 minutes). Pat dry. 2. Heat oil in skillet over medium heat.

3. Slice onion. Chop garlic. 4. Place chicken in skillet and allow it to simmer in the oil. Flip after 6 minutes or when chicken has started to brown. 5. Cut mushrooms so that they are not stuck together. If mushroom caps are large, chop them up. 6. Remove chicken from skillet and put on a plate. Add cracked pepper and cover with foil after all sides have caramelized. 7. Chop vegetables (carrots, bell pepper, bok choy). Add onions, carrots, and mushrooms to the same skillet the chicken was cooked in. Don’t over-crowd pan. 8. Once onions start to soften, add bell peppers. Stir for 5 minutes. Add boy choy to the pan. 9. Cut chicken into bite-sized pieces, pour out juices, and return to pan. Add soy sauce and cook for another 4 minutes. 10. Serve over rice. Enjoy! INGREDIENTS

• 2 1/2 pounds red-skinned or gold potatoes, peeled • 4 large eggs, hard cooked, peeled, and chopped • 1 small onion, finely chopped, about 1/4-1/3 cup • 3/4 cup chopped celery • 2-3 tablespoons mild green chile peppers, chopped • 1-2 tablespoons chopped jalapeno peppers • 1/2 cup mayonnaise, or as desired • 2 tablespoons Dijon mustard or spicy brown mustard • 1 tablespoon dill relish • 2 tablespoons lime juice • 1/2 teaspoon salt, or to taste • 1/4 teaspoon freshly ground black pepper • 1/2 teaspoon chili powder • 1/4 teaspoon ground cumin • Chopped fresh cilantro, optional

PREPARATION

1. Cut potatoes up and put them in a medium saucepan. Cover with water and bring to a boil over high heat. Reduce heat to medium-low, cover, and boil gently for about 15 to 20 minutes, or until fork-tender. Drain and let cool completely. When the potatoes are completely cooled, cut into bite-size chunks. 2. In a large bowl, combine the potatoes, chopped eggs, celery, onion, chile peppers, and jalapeño peppers. 3. Combine the mayonnaise with mustard, relish, lime juice, and seasonings. Add the potato salad and mix until well blended. If desired, add more mayonnaise. 4. If desired, garnish with chopped cilantro before serving. 5. Enjoy! Serves 4-6