Farmer’s Market Recipes

Yai Yai’s Garden Recipe

This reminds me of my Yai Yai's favorite summer recipe.
Prep Time 10 minutes
Cook Time 39 minutes
Servings 3
Calories 244kcal
Author Nicole Kefalas
Cost 8

Ingredients

  • 1 squash
  • 3 cups french green beans
  • 1 tbsp avocado oil
  • 1 tbsp olive oil
  • 2 tsp greek dressing
  • 1 tbsp fresh dill
  • 2 heirloom tomatoes

Instructions

  • Cut up vegetables and mix olive oil, vegetables, and vegetables in a bowl.
  • Heat cast iron skillet in a grill with avocado oil
  • Add mixed vegetables in a sizzling oil.
  • Cover grill and finish cooking on medium heat for 30-40 minutes

Video

Arugula and Cucumber Salad

Course Salad
Cuisine American
Keyword salad
Prep Time 5 minutes

Ingredients

  • 1 cup micro arugula
  • 1/2 cucumber peeled, seeded
  • 3 buds lavender florets
  • 4 chives
  • 1 shallot

Instructions

  • Chop peeled and seeded cucumber into bit sized peices.
  • Dice the shallot.
  • Combine all ingedients in a bowl and toss with Greek Dressing.

Notes

Greek Dressing
1 cup olive oil
1/2 cup red wine vinegar
1 T Penzey’s Greek Seasoning
Put all ingredients in a mason jar, seal a nd shake well. Suggested serving size is 2 T.

Thai Chicken Soup

A perfect recipe for an indulgent summer vacation.
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4
Calories 260kcal
Author Nicole Kefalas

Ingredients

Instructions

  • Saute coconut oil, garlic, and ginger
  • Add chicken for 2-3 minutes
  • Add all vegetables
  • Add seasonings, bone broth, and coconut milk
  • Add the green paste, chili paste and fresh basil cook on low for 20-30 minutes
  • Serve in a bowl with spoon