Summer Farmers’ Market Menu

Courtesy of the Summer Farmers’ Market Vendors

Can be made day before or in the morning for ease
Swiss Chard/Kale Summer Salad
Recipe provided by Maine Herb Farm

3 bunches fresh swiss chard and/or kale, chopped -ME Herb Farm
1 lb. sausage -Lasting Legacy Farm
1 cup candied walnuts –Anderson’s Mini Maples
3 Tbsp. raisins
1 Tbsp. olive oil
1 Tbsp. honey -Hackelboro Farm
2 Tbsp. herbal or balsamic vinegar

Saute sausage in a deep frying pan on medium high heat, cut into slices and cook until browned (drain fat if necessary). Add the olive oil and sauté the candied walnuts until browned, add raisins. Turn off heat and add honey and vinegar. Remove the pan from the burner and toss with swiss chard and kale. Chill.

Potato and Onion Sauté
Recipe provided by Lasting Legacy

4 potatoes –Root Seller
1 onion –Root Seller
olive oil
Sage, Rosemary and Thyme diced finely to equal about 2 TBLS
Wash potatoes and cut into bite sized pieces. Peel onion and slice into bite sized pieces
In a bowl toss potatoes, onions in olive oil to coat lightly. Place about an 1/8th cup of olive oil in bottom of 10 inch frying pan (enough to coat bottom).  Heat fry pan on medium heat and add coated potatoes and onions to pan. Sprinkle seasonings over potatoes and onions. Cover and cook, stirring every few minuets. Adding olive oil a little at a time so potatoes don’t stick. Cook until potatoes are fork tender, about 15 min, Potatoes should be browned.

Boneless Lemon Chicken Breasts with Oyster Mushrooms
Recipe provided by Lasting Legacy

2 Boneless Chicken Breasts -Lasting Legacy Farm
handful of oyster mushrooms –NH Mushroom Co.
Olive oil
Shallots, Leeks, or Vidalia onion

In a 9x 13 baking dish place slices of lemon on bottom of pan for the chicken to set on. Place rinsed chicken breasts (skin side up) on lemon slices and add more lemon slices on top of chicken breasts. Cover with aluminum foil and bake in a 350 degree oven for 20 minutes or until done. Let rest for about 5 -8 minutes.  MEANWHILE ~While the chicken is resting prepare mushrooms!  Cut mushrooms lengthwise into strips.  Dice your mild onion (shallots, leeks, or Vidalia ~ which ever one you chose) and clove of garlic (more is always better if you wish!)  Add some olive oil to the bottom of a fry pan and sauté onions and garlic for about 1 minute. Add mushrooms and simmer for about 3-5 minutes or until done.  Remove lemon slices and slice chicken and place on plates dress mushrooms over chicken.

and for dessert…

Salted Caramel Cupcakes
by Creative Cupcakes
Ingredients provided by Small Town Girl