Tuesday, May 17, 2016

Dinner from the Farmer's Market


This weekend we decided to let the farmers tell us what we should have for Sunday dinner so we piled up in the car and headed down to the Nashville Farmer's Market.

As a belated Mother's Day celebration it was up to Mom and Maggie to determine what we should have.  I was excited at the prospect of having a Sunday dinner menu straight from local vendors and we were NOT disappointed!

We decided on a skirt steak from KLD Farms, kale and strawberries from Delvin Farms, and green tomatoes and potatoes from another local vendor whose name escapes me but I will find out this weekend!

With all of the ingredients gathered I took it all home and tried to decipher exactly how I wanted to cook everything.  The green tomatoes were easy...fried...topped with a roasted red pepper aioli and goat cheese!  A family favorite for sure!  For that recipe click HERE!
Next it was on to the meat.  We had talked about doing something with a chimichurri sauce so I did a little research and realized that I had everything I would need for that in my garden and in my pantry so that was a given.  I decided to make enough of the chimichurri sauce to marinade the meat as well as a separate batch which I would serve alongside the beef.

Chimichurri Sauce
1 bunch flat leaf parsley
8 cloves garlic, minced
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 lemon wedge ( juice of)
1 tablespoon diced red onion
1 teaspoon black pepper
1/2 teaspoon salt

Pulse parsley in processor to chop. Add remaining ingredients and blend.  Separate sauce into equal parts. (Use half for basting or marinade, use other half for table service).

Marinade the skirt steak for at least an hour.  Remove steaks from marinade and discard marinade.  Grill over medium high heat for 8 minutes a side for medium rare.
Next it was on to the sides which I had already pretty much figured out....Roasted sweet and red potatoes with chopped rosemary, thyme, oregano, olive oil, salt and pepper.  Toss it all together and bake at 400 degrees for about 30-45 minutes or until fork tender.
We purchased purple kale which was new to me but I figured it had the same consistency and toughness as the green kale I usually use so I went with it and removed the ribs, shredded it in the blender, tossed it with some olive oil and the juice of 3 lemons then let it rest for about an hour.  Just before serving, I added toasted pine nuts and and shaved parmesan cheese.
Finally it was time for dessert....Of course we were going to do strawberry shortcake so I decided to try making homemade angel food cake....at some point the angel food cake took on a life of its own (see below) so we do not have a final pic of how they turned out but trust me....it was perfection!
What a refreshing afternoon spent cooking the bounty of Tennessee soil!  As always, I strongly suggest you check out any of the local farmer's market and make it a practice to support local farmers and local businesses!
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