Week of Farmer’s Market Recipes
Hi Delish Dish friends! I’m Laura Davidson, recipe developer and food photographer behind the food blog, Blogging Over Thyme. On my site, you’ll find seasonally inspired recipes that showcase fresh ingredients in a unique and creative way, as well as dishes that draw upon my experience as a professionally trained chef. In a nutshell, I strive to share yummy food without the frills, and just the teeniest amount of flair.
I’m honored and thrilled to post on BHG’s Delish Dish blog today and share this summer farmer’s market inspired asparagus-egg-prosciutto tart. It doesn’t get more seasonal or fresh than this!
The rapidly approaching summer months mean one thing and one thing only. Fresh farmer’s market vegetables and produce! Yes! In my humble opinion, it is the biggest highlight of the summer season.
One of my favorite things to do on the weekends is make a visit to my local farmer’s market. I’ll walk among the stands and grab whatever is catching my eye. There is nothing more beautiful or inspiring than fresh seasonal produce, not to mention the feeling of being able to support local farmers and businesses.
Often times I’ll go home, glance at a few of my favorite recipes, and adapt them for whatever farmer’s market produce I picked up earlier that day. So when my friends at Better Homes & Gardens asked me to share my own summer farmer’s market twist on a BHG reicpe, I was immediately on board.
It didn’t take long for this gorgeous Asparagus-Egg-Prosciutto Tart with Spring Salad to catch my eye.
The recipe itself already had so many great things going for it. Puff pastry? YES! Runny eggs? Oh yeah. Italian prosciutto? Totally. Spring asparagus? My favorite!
To give the dish a summer twist, I made the following changes (don’t forget to check out the full ingredient list and directions here!):
- Instead of serving the tart with a side salad (with the original Dijon honey vinaigrette), I topped the entire tart off with about a cup or so of fresh arugula tossed in a homemade basil vinaigrette!
- Omitted the radish and fennel, and opted for garnishing the tart with more fresh basil and chives.
- Substituted the crumbled goat cheese for shaved parmigiano-reggiano cheese. What else goes better with fresh basil than parmigiano cheese?
One of the ingredients I most look forward to seeing each summer is fresh basil! I can’t get enough of the stuff, and not a week goes by where I don’t try to incorporate it into at least one dish that comes out of my kitchen. I even love to use it in dessert, such as this strawberry-buttermilk panna cotta or ice cream
To make the basil vinaigrette, you just need to whisk together the following:
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon extra virgin olive oil
- 5-6 basil leaves, finely chopped
- 1/4 teaspoon kosher salt
- freshly ground black pepper
Oh my gosh, it was tasty. The basil vinaigrette was the perfect summer touch, and the peppery arugula helped brighten up the entire dish.
If you can believe it, this tart could not be easier to prepare! It can be made in less than 45 minutes (thanks to the convenience of frozen puff pastry sheets) and is the perfect dish to serve at a summer brunch or dinner.
Bring on summer!
Don’t forget to grab the full recipe and instructions here. Enjoy!
After the long Easter weekend filled with friends, family and lots of good food, I am so ready for a light and veggie filled meal to get me on track for swim suit season. So when I was searching for such a dish on BHG’s site, I stumbled across this Asparagus-Snap Pea Stir-Fry and I just had to give it a try.
I wanted to plump the stir-fry up just a bit so I lightly seasoned 1 lb. of shrimp with salt and pepper then sautéed them before cooking the veggies. I set them aside until I was ready to add the sauce ingredients. At that point I added the shrimp back in and coated them in the light sauce.
You could easily substitute in some sliced chicken, pork, beef or even tofu! Or, just follow the original recipe and keep it all veggies!
Either way, this dish was a wonderful addition to my weekly menu and with asparagus season in full swing, I can definitely see this happening a lot more often.
Oh! One last thing I did to modify this quick and easy dish was to add a sprinkle of chopped cilantro when it was finished.
I’m a huge fan of cilantro.
I think it really brings a lot of aromatic flavors to Asian dishes, so you should definitely try it out!
Give this light and fresh stir-fry a try as well. I think you’ll really enjoy it!
Find the Original Recipe HERE
- Add 1 lb. raw shrimp (season with salt and pepper, sauté in 1 tbsp olive oil. After cooked set aside until ready to add sauce ingredients to the veggies, then toss in the shrimp)
- Garnish with 2 tbsp freshly chopped cilantro
I don’t know about you, but during these hot months I’m always looking for easy, flavorful recipes. I like things that I can quickly fix for myself or use for simple, no-fuss get-togethers with friends. As you can imagine, when I saw this recipe for Grilled Arugula Bruschetta, I was thrilled.
Not only could this work as an easy summertime meal / snack for one, but it would also be a great little treat for entertaining.
I took a few liberties with the original recipe and gave it a twist using ingredients I had in my refrigerator. To start, I roasted some asparagus tips with a little olive oil, lemon zest, salt, and pepper. Just before they were ready to come out of the oven, I threw in a cup of frozen peas.
Once this mixture was cooled, I tossed in the fresh arugula listed in the recipe. I’m all about eating as many veggies as I can, so when I saw the opportunity to add a few more to this recipe, I went for it.
I also opted to prepare the bruschetta in my oven. Since my grill was out of propane, it was the best option. I simply set the oven on broil. So simple!
As I was sampling my creation, I realized that you could vary this recipe and have a lot of fun by using the same base, but topping it instead with your favorite veggies or any leftovers from your fridge. You also could up the protein by adding some diced chicken.
You can get the full recipe here, but remember the options and flavor combinations are only limited by your imagination and what you have access to.
Michael Wurm, Jr. – Inspired by Charm
Asparagus season is here! I was lucky enough this year to be gifted a stash of wild asparagus and while I love asparagus simply roasted, I’m ready to try something new. Let’s make the most of spring’s best veggie with these simple yet stunning fresh asparagus recipes.
This seriously gorgeous Asparagus and Pancetta Pesto Pizza needs to be the star of your next dinner-time show. The Roasted Root certainly knows the way to my pizza-loving heart – pancetta, pesto, and fresh asparagus
Virtually Homemade’s Grilled Asparagus with Tomato Salad and Goat Cheese is so colorful it practically screams spring. I bet it tastes just as good as it looks.
Sarah Martens, Associate Digital Food Editor
Hi all! It’s Lisa Appleton, Associate Editor with special interest media here again. It’s finally spring! I couldn’t be happier, but you should know a few things about me before I go any further. 1) I LOVE breakfast foods. I will make breakfast food any time of the day, but I always go out of my way to make something fun on Sunday mornings. 2) Asparagus is my favorite vegetable. Every spring when it’s back in season, I just can’t get enough. I will always go out of my way to find new ways to use asparagus.
It’s a wonder it even took me this long into the season to combine the two, but last Sunday I did just that. I had some asparagus on hand and some asiago garlic French bread I didn’t end up using for another recipe last week. I immediately thought of our Ham-Asparagus and Cheese Strata. In case you don’t know, strata is a layered breakfast casserole that typically has day-old bread, eggs, and cheese with any meat or vegetables of your choosing. It turns out like a savory bread pudding.
I went straight to bhg.com and found this recipe for Ham-Asparagus and Cheese Strata. I had a three-cheese blend of shredded cheese, so I used that instead of the Gruyere it suggests. The only other element I was missing was ham. I had Canadian bacon and didn’t want to run to the store, so I substituted that too.
Not only was it delicious, it was also super easy to make. Asparagus is pretty simple to cook with. Just remember to snap off and discard the woody base of the spears by bending them. The spears can be cooked whole, but this recipe required chopping into 2-inch pieces. After you’ve chopped the rest your ingredients, blanch the asparagus for just a few minutes, and layer everything in a greased baking dish. Blanching is a cooking technique. Vegetables are cooked in boiling water for just a few minutes and immediately cooled in an ice bath to stop the cooking. It brings out the bright green color in asparagus. Whisk up some eggs and milk to pour over the dish, and you’re nearly finished.
This might be the best part. Strata is at its best when it’s chilled overnight. You don’t have to bother making this in the morning before a fun brunch with your friends or family. Prepare it up to this point and chill it overnight. In the morning, baking is easy. After 30 minutes, take it out of the oven to quickly add the six eggs to the top and then it’s right back in until it’s finished. This would make a great dish for Mother’s Day! You’ll spend more time with your Mom and less time in the kitchen on her special day.
In my mind, there is no better vegetable in spring than asparagus. This was perfect for a lazy Sunday breakfast, and it’s already on my list to make again.
Get the recipe for Ham-Asparagus and Cheese Strata.
Breakfast and Brunch, Breakfast Casseroles, Delish Dish, Egg Recipes for Breakfast, Savory Pies | Tags:
asparagus, bread, breakfast, breakfast recipe, Brunch, casserole, eggs, Mother's Day, spring, spring breakfast, spring recipe, strata
Nothing screams Spring quite like bright green veggies! Recently, I’ve been really digging asparagus probably because it’s so easy to cook and my entire family loves it. Yes, even my 4 year old loves it! She calls is ‘sparagus’. She also calls avocados ‘ha-do-ca-dos’. We have fun little cooking and grammar lessons all at the same time.
I’m all about education and multi-tasking.
Except not really.
Anyways, after searching BHG.com, I found this amazing recipe for Avocado and Asparagus Egg Sandwiches. Pretty healthy, totally delicious and really easy to throw together! Plus I had all the ingredients on hand. That is a recipe meant to be.
Here’s how you make them:
Start by snapping the bottoms of your asparagus off. The ends are woody and aren’t that fun to eat. I also sliced mine down the center because the asparagus at the grocery store were particularly large and in charge.
We loved this recipe and the combination of bacon and avocado with the asparagus was amazing!!
If you want to try this recipe out, check out the printable right here.