We'd love to share some recipes you've created for your market finds.  Email them to us and we'll post them for all of our market family to enjoy!

Tomato Salad with Goat Cheese and Basil
Ingredients

• 3 Tbsp olive oil
• 1 & 1/2 Tbsp white wine vinegar
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper
• 1 clove garlic, minced
• 2 Tbsp chopped, fresh basil
• 4 medium sized heirloom tomatoes, cored and cut into 1/2 inch thick wedges
• 1.5 oz goat cheese, crumbled (about 1/3 cup)
• 1/3 cup small basil leaves

Directions

• Whisk first 5 ingredients in a large bowl to combine
• Add chopped basil and tomato wedges, tossing to coat
• Cover and let stand 1 hour, tossing occasionally
• Top with some basil leaves and crumbled goat cheese

~ submitted by E. Elliott

Tomatoes with Buttermilk Vinaigrette
Ingredients

• 3/4 cup light buttermilk
• 1/4 cup minced fresh tarragon
• 1/4 cup white wine vinegar
• 3 Tbsp canola oil
• 1 & 1/2 tsp sugar
• 1/2 tsp ground mustard
• 1/4 tsp celery salt
• 1/4 tsp pepper
• 4 lbs red and yellow cherry tomatoes, halved
• 1/3 cup minced chives

Directions

• In small bowl, whisk the first 8 ingredients until blended
• Refrigerate, covered until serving
• Just before serving, arrange tomatoes on a platter (or in shallow bowl) and drizzle with vinaigrette mixture
• Sprinkle with chives

~ submitted by E. Elliott

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Eggplant Stacks
Ingredients

• Eggplant
• Tomato
• Onion
• Olive oil
• Salt
• Basil
• Mozzarella cheese
• Butter
• Italian bread crumbs
• Parmesan cheese

Directions

• Wash & cut eggplant into 1 inch slices
• Salt the pieces, then dab with paper towel to remove bitterness
• Spray casserole dish with olive oil and make a single layer of eggplant
• Place slice of tomato on each slice then add thin slice of onion
• Drizzle with olive oil, and season with salt & pepper
• Bake, covered, @ 450 for 20 minutes
• Remove from oven, and sprinkle with mozzarella cheese
• Melt butter and mix with Italian bread crumbs - place over cheese
• Sprinkle with Parmesan cheese
• Bake uncovered at 450 for 10 minutes

~ submitted by S. Young

Grilled Corn Salsa
Ingredients  

• 6 ears fresh shucked corn
• 3 tablespoons olive oil, divided
• 1/2 cup minced red onion
• 1/2 cup chopped cilantro
• 1 teaspoon grated lime rind
• 2 tablespoons fresh lime juice
• 1 teaspoon kosher salt
• 2 red jalapeños, seeded and minced

Directions

• Step 1)  Preheat grill to medium-high. Brush corn with 1 tablespoon oil. Grill, uncovered, turning often, until charred, 15 to 20 minutes. Cut kernels from cobs.
  
• Step 2)   Combine corn, remaining 2 tablespoons oil, onion, and remaining ingredients. Store in refrigerator up to 1 week.