Blog Archives - Litchfield Farmers' Market

Ingredients

• 1 clove garlic, peeled
• 1 Serrano pepper
• 1/4 cup pine nuts
• 2 Tbsp grated Parmesan cheese
• 2 cups basil, packed tight
• 1 Tbsp lemon juice
• Olive oil. Start with 1/2 cup, add more as needed to make a loose sauce
• 1 large cucumber, sliced (and chopped if you prefer)
• 8 white mushrooms, sliced (or equivalent mushroom of your choice)
• 6 oz plain yogurt
• 1/2 cup fresh dill, chopped
• 1/4 cup red onion, thinly sliced & chopped
• 1/2 cup cherry tomatoes cut into quarters
• 1 lemon, juiced
• 2 tablespoons vinegar
• 2 tablespoons olive oil
• salt and pepper, to taste
• 3 cups broccoli florets
• 1 1/2 cups radishes cut into 1/8ths
• 1 tablespoon olive oil
• 1/4 cup golden raisins
• 1/2 cup chopped red onion
• 1 tablespoon lemon juice
• 1 tablespoon unseasoned rice vinegar
• 1 garlic clove, minced
• 1/2 teaspoon Dijon mustard
• 1 tablespoon chopped mint
• 1/4 teaspoon Kosher salt
• extra-virgin olive oil
• 2 pounds summer squash (yellow, green or a mix), about 3 large squash per pound