Table Talk

Have you ever returned home from a trip to the farmer’s market and realized you went a little overboard?  The dilemma begins with trying to fit everything in your fridge, and quickly turns to “What am I going to make with all of this stuff?!”  I think this happens to all of us from time to time…Its hard not to get a little over zealous in our shopping as we pass rows and baskets of beautifully arranged  produce calling out to us as we walk by; –not to mention the connection you make with the  farmers through friendly conversation as you make your selections.  We feel good about supporting our local farmers and providing our families with fresh organic produce.

When we first moved to Richmond, there was only one farmer’s market, held once a week. Today, I am happy to report we have a market open almost everyday at various locations around town. This year we  even have a mobile market called Farm To Family, founded by Mark Lilly, who converted a school bus  into a micro farmer’s market in hopes of  building a bridge from the farm to the city, bringing fresh local produce into the urban landscape/neighborhoods.

To avoid overspending  at the market, try and go in knowing what you would like to make during the week, that way you can come up with a list to keep you on track. I know that doesn’t always work, and sometimes its better to get inspired by the things you see. Well, if you find yourself coming home with a little extra produce, save them from a slow death in the veggie drawer and put them to work right away.

During this time of year, I like to grill  a lot of vegetables at once and refrigerate them , so they are ready to use . Here’s a way to make good use of those veggies, and enjoy a light, healthy salad .  I used  yellow squash, tomatoes, red bell peppers, asparagus, and red onions. –you could easily add or interchange with eggplant, zucchini, or other vegetables you have on hand.

Grilled Vegetable Salad with Pesto Shrimp

~I like to serve this as a slightly warm salad, using the vegetables and shrimp after the come off the grill for chopping. I’m using a little bit of pesto brushed on the shrimp (which are cooked in their shells for added flavor). The dressing is a simple balsamic vinaigrette, using pantry items you have ready to go.

For grilled vegetables:

Marinade/dressing:

1 cup extra virgin olive oil

1/4 cup balsamic vinegar

2 cloves garlic, minced

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

Whisk all ingredients together in a small bowl.

Vegetables:

2 red bell peppers, sliced in half, seeded

2 medium yellow squash, sliced lengthwise into 1-inch-thick slices

1 large red onion, peeled, sliced into 1-inch-thick slices

1 pound asparagus, ends trimmed

2  beefsteak tomatoes, halved

Place vegetables on a large baking sheet. Pour marinade over vegetables, turning to coat both sides. Marinate 30 minutes. Grill vegetables over medium high heat 5 -6 minutes per side. (Reserve baking sheet with marinade). Place coked vegetables back on reserved baking sheet with marinade and allow to cool slightly. Transfer vegetables to a cutting board and transfer marinade mixture to a small bowl (this will be your dressing for the salad).

Salad:

16 large shrimp (shells intact)

3/4 cup pesto (your favorite recipe or purchased)

1 head red leaf lettuce, torn into bite sided pieces

4 cups arugula

4 ounces soft goat cheese, crumbled

Thread shrimp (with shells on) onto skewers. Brush both sides of shrimp with pesto. Grill over medium high heat 2 minutes per side, or until cooked through.

Remove cooked shrimp from skewers.

Combine red leaf lettuce and arugula in a salad bowl. Drizzle in desired amount of dressing and toss well. Divide greens among plates. Top with grilled vegetables, shrimp and goat cheese. Season with salt and freshly ground pepper. Add a little fresh basil if you like.

4 entree servings

If you are still looking for more ideas for those farmer’s market veggies? Try my Grilled Vegetable Soup

Have a favorite recipe using grilled vegetables? Share it here!