Hollywood Farmers Market

I didn't expect to be in town today; however, I decided to try and get over myself and went to the Farmers Market very early this morning, and forgot all about my attitude problem.

In my very discerning/experienced Farmers Market opinion... The Hollywood Farmers Market (Ivar/Selma 8:00 am to 1:00 pm) is the best in LA. It can be a bit overwhelming, there's so many vendors. But once you get the hang of it, you pick your faves and you're all good.

My buddy Jon Zack, took these amazing photos this morning at the market. I felt this was the perfect time to share corresponding recipes.

I'm making Roasted Heirloom Tomato Soup, as I type! Thanks JZ

Ingredients:

• 3 pounds of ripe Heirloom Tomatoes
• 1/4 cup of olive oil
• 1 tablespoon of kosher sea salt
• 1 1/2 teaspoons of freshly ground black pepper
• 2 yellow onions, chopped
• 2 tablespoons of unsalted butter
• 1 (28-ounce) canned plum tomatoes, with their juice
• 4 cups of fresh basil leaves
• 1 tablespoon of sugar
  
• 1 quart of chicken stock or water
• 1/2 cup whole milk

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, sugar and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes until the onions start to brown. Add the canned tomatoes, basil and chicken stock. Add the milk and oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Use a food processor or blender to obtain the consistency you want. Taste for seasonings. Serve hot or cold.

Honey Ginger Carrots

Ingredients:

• 1 pound carrots, sliced
• 1/4 cup butter
• 2 1/2 tablespoons honey
• 1 pinch ground ginger
• 1 tablespoon lemon juice, or to taste

Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain. In a large skillet over low heat, melt butter with honey. Stir in ground ginger and lemon juice. Stir in carrots and simmer until heated through.

Golden Beet and Pomegranate Salad

• 3 golden beets
• 1 cup diced red onion
• 1/4 cup red wine vinegar
• 1/4 cup chicken broth or vegetable broth
• 3 tablespoons Triple Sec or other orange-flavored liqueur
• 1 tablespoon sugar
• 1/2 teaspoon grated orange peel
• 1 cup pomegranate seeds
• Salt
• 2 cups arugula and butter lettuce leaves
• 1/4 cup crumbled feta cheese

Cook the beets - either boil them for 45 minutes or roast them at 375°F for an hour. Let cool. Peel and dice into 1/2 inch cubes.

In a 10 to 12-inch nonstick frying pan over high heat, boil beets, onion, vinegar, broth, liqueur, sugar, and orange peel, stirring often, until liquid is reduced to 2 tablespoons, 5 to 7 minutes. Let cool to room temperature, or chill airtight up to 1 day.

Stir pomegranate seeds into the beet mixture and salt to taste. Serve on top of salad greens on individual plates. Sprinkle with feta cheese.

via Simply Recipes