A Little Lunch From Some Farmer's Market Finds
The problem was resolved quickly, something about a faulty charger, I was given a new one and was on my way home when it dawned on me what today is: Copley Farmer's Market Day! (Apparently my staycation had robbed me of my sense of time and the ability to sniff out a Farmer's Market from miles away). So I practically skipped over (okay, I didn't literally skip, but it was pretty darn close) to all of the white tents that had set up shop in Copley Square. Bouncing from one tent to another, I hunted for gold (in this case, gold is super fresh and delicious produce grown by local farmers, in case you weren't following), and left triumphantly with a cute little bag of seasonal treasures in tow.
Back in my Small Boston Kitchen, I was examining my finds and thinking of how to incorporate all of them into a little yummy lunch (mind you, I still haven't been to the grocery store this week so supplies were limited). So I did what I always do in this sort of situation, I took out a frozen naan bread (if Trader Joe's ever stops selling these I don't know what I'll do) and made a sort of makeshift pizza. It was fresh, it was delicious, it was a perfect way to celebrate all that is in season. I enjoyed my lunch so much that I felt that I needed to share. Yum, yum, YUM! I heart farmer's markets!
Now it's off to the grocery store for some supplies...I've got some homemade veggie burgers to create. Surf on over tomorrow to see how they turn out!
- 1 frozen piece of naan bread (I love Trader Joe's)
- 1 handful of fresh farmer's market arugula
- 1 small farmer's market tomato
- 2 large button mushroom caps, thinly sliced
- A small handful of cheese of your choice (I used Gruyere here)
- Fresh chopped chives
- Fresh Ground Pepper
- Coarse sea salt
In a 400 degree oven, heat the naan bread until it is just toasted. Top with the arugula, mushrooms, tomatoes, cheese and pepper. Heat until the cheese melts. Remove from oven and let it cool for a couple of minutes. Top with chives and sea salt.
What's Hot From The Small Boston Kitchen
Fried Mashed Potato Cakes with Cheddar Mustard Sauce Mashed potatoes, fried in cake form until golden brown, crispy and crunchy on the ou...
Yesterday I left a little bit of a cliffhanger at the end of my post (oh how dramatic of me) and promised that I'd show you a little t...
Yesterday I posted pictures of a tasty little hors d'oeuvres that I had made in school this week and then I never included the recipe....
A lamb recipe contest...what could be more fun than that? I've always thought of lamb as an underdog in the protein world full of steak...
Pierogies, after a quick fry in some butter I can't help but think of my Babcia every time I make pierogies. The way she shuffled he...
I'd like to ask you to consider the meatball for a moment. Humble in stature, it doesn't receive nearly as much attention as it de...