If you frequent farmers markets to stock up on fresh produce, you could be rubbing elbows with more than just local vendors. More often than not, some of the country's top restaurant chefs are featuring recipes that incorporate fresh, seasonal ingredients from local farms. As we head into late summer and early fall—the prime season for finding fruits and veggies at the peak of their freshness—we asked some acclaimed chefs to share recipes that are showcasing their farmer's market finds. Charlotte, North Carolina Chef Bruce Moffett from Barrington's RestaurantRecipe: Corn Soup (Serves 8) In his light and creamy corn soup, Chef Moffett uses North Carolina's fresh yellow corn, along with onion and potato. Ingredients: 8 ears of yellow corn 1 onion (peeled and sliced) 1 potato (peeled and sliced) 1 cup white wine 10 oz heavy cream 2 qts water Salt, white pepper, sugar to taste Instructions:
.jpg) Image credit: Barrington's Restaurant Houston, Texas Chef Antoine Ware of Harold's Restaurant, Bar and TerraceRecipe: Beer-Battered Shrooms (Serves 2-3) This recipe features a variety of ingredients sourced from several local farms in Texas. It showcases Texas Oyster mushrooms from Indian Creek Farm and Shiner Beer from Shiner, Texas. Ingredients: ½ lb oyster mushrooms from Indian Creek in Coldspring, TX 2 bottles Shiner Bock Beer from Spoetzl Brewery in Shiner, TX 2 cups rice flour 2 cups all-purpose flour Pinch of salt and pepper ¼ cup shredded Redneck Cheddar from Veldhuizen Farms in Dublin, TX 2 cups Béchamel (1 oz flour, 1 oz butter, 2 cups whole milk) Fondue Instructions:
 Image credit: Harold's Restaurant, Bar and Terrace New York, New York Chef Marcus Samuelsson from Red Rooster HarlemRecipe: Watermelon & Heirloom Tomato Salad with Blackberry Tea Vinaigrette and Pimento Cheese (Serves 2) Beautifully capturing the taste of summer, this savory salad features fresh watermelon and tomatoes harvested from local farms. Salad Ingredients: 3 pieces of watermelon, cut into 1-inch pieces 2 heirloom tomatoes, cut into 1-inch pieces 1 scallion, roughly chopped 4 leaves of mint, ripped 1 sprig of cilantro, roughly chopped 1 tbsp of peanuts, roughly chopped Salad Instructions:
1 tsp soy sauce ½ tsp fish sauce ½ tsp brown sugar 2 tbsp olive oil 2 tbsp Pure Leaf Tea House Collection Black Tea Wild Blackberry & Sage ½ tbsp white wine vinegar Vinaigrette Instructions:
2 red peppers, charred and chopped ½ habanero pepper, pureed ½ pound cream cheese, softened 1 cup mayonnaise Frank’s hot sauce, to taste 2 tsp paprika Finely ground white pepper, to taste ½ cup bread and butter pickles, finely chopped 2 lbs sharp cheddar cheese, grated Sugar, to taste Pimento Cheese Instructions:
 Image credit: Red Rooster Harlem San Francisco, California Chef Matthew Accarrino from SPQRRecipe: Chilled Summer Soup (Serves 7-8) When temperatures are soaring outside, stay cool and fueled with this easy, breezy summer soup. Locally sourced fresh produce—including tomato, cucumber, strawberries and peppers—are the stars of this refreshing dish. Soup Ingredients: 2 qts tomato, diced 2 cups cucumber, peeled and seeded 1-½ cups pepper, diced 1 cup onion, diced 2 cups strawberries, diced 1 garlic clove ½ jalapeno, seeded ½ cup basil leaves ¾ cup country bread, crustless, cubed 2 tablespoons kosher salt ½ cup olive oil 1/8 cup sherry vinegar 1-½ cups Pure Leaf Tea House Collection™ Sicilian Lemon & Honeysuckle Soup Instructions:
Sliced strawberries, dried at low heat in oven on non-stick baking sheet Basil oil or herb-infused oil (optional), as needed Garnish Instructions:
 Image credit: SPQR Charlotte, North Carolina Chef Larry Schreiber of Good Food on MontfordRecipe: Salmon with Summer Vegetable Succotash & Basil Pesto Cream (Serves 4) Ingredients: 4 6-oz salmon filets 2 ears corn 2 large squash, diced 2 large zucchinis, diced ½ lb lima beans 2 large tomatoes, diced Juice of 2 lemons 2 cups heavy cream ¼ cups basil pesto Salt and pepper for seasoning Salmon Instructions:
 Image credit: Good Food on Montford Chicago, Illinois Chef Lee Wolen from BokaRecipe: Apple Ginger Tea Smoothie with Blueberries and Kale Stay hydrated while curbing cravings with this infusion of antioxidants, fresh fruit and invigorating greens. Ingredients: 1 cup chopped kale 1.5 cups Pure Leaf Tea House Collection Fuji Apple & Ginger 1 banana, frozen 1 cup frozen blueberries 1 teaspoon fresh ginger, peeled ¼ cup almond milk ¼ teaspoon ground cinnamon Instructions:
 Image credit: Boka Waynesboro, Virginia in the Shenandoah Valley Chef Caitie Maharg of Iris InnRecipe: Piccadilly Omelet Chef Caitie's Piccadilly omelet is made using local eggs and cheese served with local pork sausage. Ingredients: 3 large eggs 1 tsp heavy cream ½ tsp unsalted butter 1 tbsp goat cheese ½ tbsp roasted asparagus ½ tbsp caramelized onions ½ tbsp roasted cherry tomatoes ¼ tsp fresh dill, chopped Instructions:
 Image credit: Iris Inn Santa Monica, California Chef Makani Carzino of Pono BurgerRecipe: Ponzo Guacamole (Serves 8) Chef Makani shops the Santa Monica Farmer's Market and purchases her edible blossoms mixed with micro greens and baby lettuces from the local, organic farm Harry's Berries. For the summertime, she uses edible flowers in her Ponzu Guacamole, served with wonton chips. The salad blend features nasturtium, bachelor button and calendula flowers. Wonton Chip Ingredients: 1 package wonton wrappers 1 qt rice bran oil Salt, to taste Sesame Ponzu Dressing Ingredients: ½ cup soy sauce ½ cup freshly squeezed lemon juice ¼ cup sugar ¼ cup wasabi powder ½ cup sesame oil Guacamole Ingredients: 4 ripe avocados 1/3 cup grated red onion 2 tbsp freshly squeezed lemon juice 1 tbsp sake 1 tsp sriracha sauce 1 tsp freshly grated ginger 1 pinch cayenne Salt, to taste 1 package microgreens 1 package edible flower petals Instructions:
 Image credit: Pono Burger Columbus, Ohio Chef Bill Glover of Gallerie Bar & BistroRecipe: Gruyere Gougere "This recipe is a perfect showcase for this incredible Ohio cheese from Turkeyfoot Creek Creamery in Wauseon, Ohio," says Chef Glover. "We have been buying it on a regular basis and have showcased his 18-month gouda here in a relatively simple recipe that people can make at home." Ingredients: 1 qt of water 14 oz of butter 3 tbsp of Kosher salt 3 tbsp of white sugar 20 oz of all-purpose flour 18 eggs 20 ounces of gouda cheese (Chef Glover uses Turkeyfoot Creek Creamery Gouda) Instructions:
 Image credit: Gallerie Bar & Bistro Boston, Massachusetts Trisha Antonsen, Chief Cocktail Officer at DrizlyDrink: Carrotini This refreshing drink recipe uses fresh carrots and cucumbers, which are in season in Boston from June through September. Ingredients: 1 1/2 oz Spa-infused Vodka 2 oz Carrot Ginger Orange Juice Carrot Cucumber Spa-Infused Vodka Instructions:
 Image credit: Drizly Montclair, New Jersey Chef Michael Carrino from Pig & Prince RestaurantRecipe: Scallop Crudo Since it's summer and there's an abundance of great seafood, Chef Carrino has masterfully created this light, refreshing dish with fresh Jersey scallops and great produce, including English cucumbers and ramps. Ingredients: 6 ounces fresh (dry) diver scallops ½ small English cucumber, diced 2 tbsp chopped mint 4 tbsp minced ramp or spring onion 2 tbsp high quality olive oil 1 tbsp rice wine vinegar Juice of ½ lemon Fine-ground sea salt and fresh ground white pepper to taste Instructions:
 Image credit: Pig & Prince Restaurant Which of these restaurant recipes would you like to replicate at home with your farmer's market finds? |
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