The Ardent Epicure

An Ode to the Pleasures of Food

10:29 AM

What's on the side? Farmers' Market Gourmet Bites

Posted by Magic of Spice

Farmers' Market Gourmet Bites
of Cheese Toasted, Chopped salad
and Blood Orange Emulsion
A 5 Star Makeover


Our 5 Star Makeover challenge for June/July was to  create a dish using
only farmers' market finds and pantry staples. I was so excited, I mean
even if you have only seen one other post I've done in the past, you
have probably figured out I'm a farmers' market junkie...

My excitement continued as I picked through fresh produce, grabbed
 a new cheese find, some fresh flatbread and a glorious black bean humus.
That was until I got to my car and ran these ingredients through my head.
What on earth was I going to make from all of this, and gourmet no less?!


Well, as I arrived home and started unloading my goodies, it came to me.
I would create a dish using my purchases that would allow for either
a starter, appetizer or lunch dish. The dish would be arranged in such
a way that each flavor and texture would be highlighted as well
as compliment each other.


This is a very easily prepared dish and makes a great starter for entertaining,
or as a larger portioned lunch. These is really no recipe except for the
emulsion so I will just list what I used.


What you will need:
For cheese and toasts
Flat bread
Red Hawk or other triple cream cheese
toasted peppitas
black bean humus, served on the side


What you will need:
For the blood orange emulsion 
2 blood oranges, juiced
(about 1/2 cup)
2 tablespoons honey
2 tablespoons pain greek yogurt
1/2 cup sunflower or other light oil
Blender 


What you will need:
For the salad
mâche
mango melon
firm ripe avocado
fresh young carrots
bulb from fresh scallions
cilantro flowers and top leaves
Fresh ground pepper and sea salt


Get this look:
Start be placing desired amount of humus in a pastry tube or bottle, and allow to
sit at room temperature. Then heat up a cast iron skillet or other heavy pan
until hot, add peppitas and toast until fragrant, set aside to cool then crush.

Now prepare your carrots by slicing into thin coins, then blanch these until
just barely tender. Next chop onions very finely. Sauté until onions are
golden brown and fragrant. Salt and pepper to taste, st aside and cool.

Now prepare salad mixture by roughly shopping mâche and basil. Then cube
 your melon and avocado setting each aside separately.

Prepare your blood orange (or other citrus) emulsion by by placing
juice, honey and yogurt in a blender or bowl if you have a hand held.
Slowly add oil while on high speed until fully incorporated.

Toast flat bread then cut into triangles. Smear on desired amount of cheese
then top with crushed peppitas. Serve with humus on the side.

Arrange your salad in layers starting with the greens, then carrots. Top with
melon and avocado, drizzled emulsion, cilantro leaved and flowers.


Note: It is best to serve the toasts and salad separately , allowing
each person to top their toasts with the salad.

Hosted by 5 Star Foodie and Lazaro Cooks


Enjoy~
Alisha ~ Magic of Spice

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