Project Farmer’s Market – Week 3

Berries and stonefruit mixed with yogurt and nuts for breakfast

Homemade chicken fingers with cauliflower leek mash, salad and herb dipping sauce – chives, tarragon, dill, tarragon in the breadcrumb mixture

Fajitas – cilantro, red bell pepper, onion
Tomato and zuchinni salad – avocado, tomato, cilantro, EVOO

Baked fish with romesco sauce – red bell peppers
Salad with croutons – salad greens
Garlic bread – French country loaf, basil

Sliders with pickled red onions and brined cucumbers – brioche buns, red onions, cucumbers
Carrot walnut pate – dill, tarragon
Eggplant dip – eggplant, red onion, cilantro

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