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  • Recipe of the Week

    Recipe of the Week

    This week is going to be another scorcher, and while we are enjoying some warmer weather, we were hoping these moderate temperatures would've lasted a teensy bit longer than they did. Nevertheless, the show must go on and we are looking forward to seeing you at the Lodi Certified Farmers Market TOMORROW at 267 N. Mills Ave from 9AM - 1PM. Last week, over 1,100 showed up, despite the heat, and shopped for your fresh produce. We wanted to give our attendees a recipe that they can make at home with their produce haul WITHOUT turning on their ovens (because who wants to cook when it's 100 degrees outside?!). We're making Radish Rainbow Salad- and it is TASTY, especially with homegrown radishes!!

    2 C trimmed and thinly sliced radishes
    1 C quartered tomatoes
    1 C cauliflower, diced
    half of an avocado, diced
    1 lemon, halved
    3 oz Parmesan cheese (shaved or sliced)
    1/2 C basil leave, thinly sliced
    4 tbsp Extra Virgin olive oil
    flaky sea salt 
    ground pepper

    *to keep your radishes THINLY sliced and consistent, use a mandoline and place in a bowl. You may also use flavored olive oil to your liking.

    After dicing and slicing all the fresh vegetables, place in a large bowl and squeeze halved lemons to cover veggies in fresh lemon juice. Top with olive oil, cheese, salt and pepper. Garnish with thinly sliced basil and serve! This rainbow, leaf-free salad is a perfect addition to any dinner table. 


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