The first Carmel farmer's market of the year started yesterday. I was so excited to go! Buying fresh, organic, and local is important to me, but it is so hard to do in the winter. Starting in May there are markets practically every day of the week over here and I could not be happier about that! I got so much fresh produce and some gorgeous flowers! I had to share some of my finds here :)
Now on to the food! I wanted to share what we made last night. A farmer's market feast of salad, roasted asparagus, and pasta. All the veggies I picked up at the market: kale, asparagus, carrots, bell pepper, cucumber, onion, and tomatoes.
We made the salad using this recipe from a previous post. That included the kale, carrots, bell pepper, and cucumber. It is definitely our go to. The spaghetti was made with whole-wheat pasta, Newman's Own red sauce, tomatoes, onions, and lots of garlic! And onto the star of the show: Roasted asparagus. I am obsessed. Perkin and I eat an entire bunch in a sitting. Here is how it is made:
- 1 bunch organic asparagus
- about 2 tablespoons olive oil
- about 1 teaspoon salt and pepper
- grated parmesan cheese
This is so easy! Pre-heat the oven to 425°. Cut ends of asparagus and place on a baking sheet. Toss with olive oil and s&p. Spread the asparagus out on the sheet single file. Cook for about 15 minutes or until the ends are darkened. Let cool and sprinkle some parm on top. So yummy, so healthy!