Fresh from the farmer's market
by Debbie Dickson
Debbie Dickson hit another home run with her June 2016 column on eating fresh foods from a local market. She offered the following recipe, which is good “when fresh corn is available at the farmer’s market. It can be made ahead of time and works well for picnics or buffets, since it is served at room temperature and does not contain mayonnaise.”
BLACK BEAN SALAD WITH CORN, RED PEPPERS AND AVOCADO IN LIME-CILANTRO VINAIGRETTE
Yield: 6-8 servings
- 2 15-ounce cans black beans, rinsed and drained
- 3 ears fresh cooked corn, kernels cut off the cob (I like to cut the corn off the cob first, and then give it a quick sauté for 2-3 minutes in olive oil.)
- 2 red bell peppers, diced
- 2 cloves garlic, minced
- 2 tablespoons minced shallots, from one medium shallot
- 2 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 2 tablespoons sugar
- 9 tablespoons extra virgin olive oil
- 1 teaspoon lime zest
- 6 tablespoons fresh lime juice
- 1/2 cup chopped fresh cilantro, plus more for garnish
- 2 Hass avocados, chopped
Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with more chopped cilantro if desired. Serve at room temperature.
(By Jennifer Segal, www.onceuponachef.com)
This is a simple, healthy way to prepare fresh, flavorful fish. For excellent seafood products, including fish, stop by Tom’s Awesome Seafood at the Destination market.
PARCHMENT-ROASTED FISH WITH TOMATOES AND ZUCCHINI
Yield: 4 servings
- 2 small summer squash, thinly sliced into rounds
- 4 tablespoons extra virgin olive oil, divided, plus more for drizzling
- Salt and freshly ground black pepper
- 4 4-ounce fillets of red snapper (or other thin fillets, such as tilapia, redfish or trout)
- 20 red or yellow cherry or grape tomatoes, halved
- 1/2 cup dry white wine, divided
- 8 sprigs fresh thyme
- Parchment paper
- Couscous, for serving
- Fresh, chopped basil, for garnish
Preheat the oven to 450 F. Tear off four sheets of parchment paper, each about the size of a standard sheet of paper.
Place one piece of parchment paper on a clean workspace. Arrange one-quarter of the zucchini slices in the center of the parchment, drizzle with a tablespoon of olive oil, and season to taste with salt and pepper. Place one fish fillet on top. Scatter with one-quarter of the tomatoes, drizzle with 2 tablespoons of wine, season to taste with salt and pepper and top with two sprigs of thyme. Fold the parchment over fish and then roll each end towards the center. Press each side down to secure. Place packet on baking sheet and repeat with remaining parchment and ingredients. Bake until snapper is cooked through and beginning to flake, about 10 minutes. Remove fish from oven and carefully open parchment packages: Beware of the steam!
To serve, spoon some couscous on each plate and top with zucchini and one fillet, spoon the tomatoes and any sauce from parchment package on top of each. Garnish with fresh, chopped basil. Season with additional salt and drizzle with olive oil. For the salt, I used a little “Large Flake Smoked Sea Salt” from Home Appétit, which has a booth at the Destination market.
(From “Yellow Table” by Anna Watson Carl)