Recipes

 

Each week of our market we will feature a new recipe that you can make with the vegetables and produce you purchased at the Pekin Farmers Market!

 

CRISPY KALE CHIPS
Ingredients
1 Bunch Kale
1 Tablespoon Olive Oil
1 Teaspoon Seasoned Salt
Directions
Preheat an oven to 350 degrees F. Line a non-insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt. Bake until the edges brown but are not burnt, 10 to 15 minutes.
SNAP PEA RADISH SALAD
Ingredients
1 lb. sugar snap peas
12 small radishes
1 small watermelon radish
1/2 medium ripe avocado
2 tbsp. apple-cider vinegar
1 tbsp. fresh lemon juice
1/2 tsp. Dijon mustard
1/2 tsp. salt
1/2 tsp. Freshly ground pepper
1/4 tsp. ground coriander
1/4 c. olive oil
Directions
In a large bowl, combine sugar snap peas and radishes. Set aside. In a blender or the bowl of a food processor, combine avocado, vinegar, lemon juice, mustard, salt, pepper, and coriander. With machine running, gradually add oil, blending until mixture is a smooth purée. As needed, gradually add up to 1/4 cup water to reach desired consistency. Toss salad with dressing to coat and serve immediately.
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