Farmers Market + A Recipe!

Wednesday, August 8, 2012



I know some of you appreciate my food-related posts more than others, but I can't help sharing some of the photos I took at the Cherry Creek Farmers Market this morning as well as a recipe for Mexican Pilaf.

A coworker decided that we should hit up the Farmers Market before work today. It was a stupendous idea, although once I got to work it was really hard to focus. It still is. Hence why I'm here on Blogger, taking a break from some poster-design and website updates. I love Farmers Markets, and lucky for me, the shuk at Machane Yehuda is like the most awesome Farmers Market EVER!

I bought some okra -- my first time! Have a recipe for okra that you dig? Let me know.



And now ... for the lunch ...



And here's the recipe for Mexican Pilaf from "Crazy, Sexy, Diet" -- a book I highly recommend! This recipe packs a hidden punch that you get at the end of each bite. It's crazy filling, too.

Ingredients
3 cups wild rice, sprouted or cooked
3 tbsp green onions, diced
1 1/2 cup tomato, diced
1/2 cilantro, chopped
2 tbsp fresh oregano, minced
1/2 cup sun-dried tomatoes, soaked 1-3 hours
1 1/2 tbsp miso (Chad suggested white miso)
1 tbsp garlic minced
1 tbsp chili powder
1/2 tsp cumin
2 tbsp lemon juice
3 tbsp olive oil
salt if desired

Directions (Crazy Easy, for reals)
Place rice in mixing bowl and hand toss with the green onions, 1 cup tomatoes, cilantro and oregano. Set aside.

In high speed blender (or hand held one) blend sun-dried tomatoes, remaining tomatoes, miso, garlic, chili powder, cumin, lemon juice, and olive oil until smooth. (Note: I used my mini-chopper. It worked pretty darn well.)

Toss tomato paste with rice and mix well.

2 Comments »

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2 Responses to “Farmers Market + A Recipe!”

  1. Here's what I like to do with okra: Wash it, cut the tops off, put it in a hot frying pan with some garlic, basil and cooking spray, then cook until it gets bright green (or just a bit longer). Salt to taste, then eat. Fabulous.

    ReplyDelete

  2. Here's what I like to do with okra: Wash it, cut the tops off, put it in a hot frying pan with some garlic, basil and cooking spray, then cook until it gets bright green (or just a bit longer). Salt to taste, then eat. Fabulous.

    ReplyDelete