Greenmarketing

Shopping at the Union Square Greenmarket recently has been more fun than ever. I started seriously cooking about a year ago and for the most part didn’t really know what I was doing. Since then however my knowledge of food has grown by leaps and bounds and now, I can actually think of ways to use many of the Greenmarket ingredients that I see. I don’t even have to go in with a plan or shopping list anymore. I feel like a kid in a toy store if the toy store had lots of perfect food products that can be eaten.

I guess I’m writing about the Greenmarket because I actually found myself there twice this weekend and I might even go again on Monday morning. I went on Friday because this past Thursday night I made the impromptu decision to have people over for dinner on Friday night. I wanted to make something with mostly Greenmarket ingredients that would be light and simple—its starting to get too warm for multi-course tastings.

I came up with these—


This is a salad of mixed greens, frisee and sorrel with toasted hazelnuts, honey chevre croutons (The honey chevre people are there on Fridays and the honey chevre is extraordinarily good) and a raspberry/mustard vinaigrette.



This is Sea Bass with caramelized lemon served over sugar snaps, baby carrots, and red and green tomatoes all tossed with lemon oil and Muscat vinegar.




We then finished the meal eating wild strawberries dipped in chocolate sauce and leftover calvados ice cream.