This is the time of year that I go a little bananas at the farmers market. I easily drop $150 every Wednesday at the Jackson Hole People’s Market, and then refresh at the Slow Food in the Tetons farmstand with whatever I have run out of (like pounds of tomatoes). The onset of fall is near, and so I tend to overbuy.
Thankfully, chefs who prepared dishes for last month’s sold-out farm feast at Lockhart Cattle Co. have shared their recipes to help us use up all those fresh veggies. So no there is no excuse to avoid going overboard. Shop — and cook — away!
Lockhart Ranch Slaw:
This slaw recipe comes from Lockhart Ranch manager Matt Lovely. Eyeball the quantities, as Lovely did this on the fly. The key to this slaw is the homemade mayonnaise. Lovely uses his personal stash of eggs for the mayo, so make sure to find high-quality eggs, too.
- 1/2 head cabbage
- 1 Bunch kale
- 2 carrots
- 1 Cauliflower head
- 1 Broccoli head
- 2 beets
- 1 onion
- 1 cup Vegetable oil
- 1/4 cup olive oil
- 1 Egg
- 1 cup Raw Apple Cider Vinegar
- 3/4 cup Dijon Mustard
- 1 1/2 tablespoon Honey
- Pepper to taste
- Celery Salt to taste
- Make the mayonnaise by slowly emulsifying the egg with the oil.
- Then, shred cabbage, kale, carrots, cauliflower, broccoli, beets, onions (Lovely recommends in descending order- mostly cabbage only a little onion).
- To make the dressing, mix the mayo with vinegar, mustard, honey, pepper and celery salt to taste.
- Toss slaw with dressing and serve.
Slow Food Yogurt Salad Dressing:
Slow Food in the Tetons offered a kids cooking program this summer, led by farmer, chef and local Ian MacGregor. This dressing was one of their projects, and it is so versatile. Make a batch every Sunday and put it on everything from fresh tomatoes to roasted broccoli. It’s a great way to use up all those fresh veggies.
Slow Food Yogurt Salad Dressing
- 2 tablespoon fresh lemon juice
- 1 tablespoon white wine vinegar
- 1 teaspoon sugar
- 2 cloves garlic
- 1/2 cup plain yogurt
- 2 tablespoons fresh herbs use what is available like basil, tarragon, dill, any kind of fresh from the garden herb works well
- 1/3 cup olive oil
- Whisk together all ingredients but olive oil.
- Slowly whisk in olive oil until mixture is emulsified.
Snake River Grill Grilled Summer Vegetable Salad:
Chef Jeff Drew made up his recipes when he was given a bunch of fresh vegetables the day of the feast. But this grilled salad is a close second to his dish.
Snake River Grill Grilled Summer Vegetable Salad
Roasted garlic dressing:
- 2 ounces Sherry vinegar
- 1/2 tablespoon roasted garlic, pureed
- 1 teaspoon Dijon Mustard
- Salt and pepper to taste
- 1 zucchini
- 1 yellow squash
- 2 ounces olive oil
- Salt and pepper
- 2 ounces water
- 1 tablespoon olive oil
- 16 cherry tomatoes
- 10 fresh sage leaves
- 12 olives, pitted
- 10 Nasturtium edible flowers
Roasted garlic dressing:
- In a small bowl, whisk all the ingredients together by hand until well blended.
- Slice the zucchini and yellow squash lenghtwise into ¼ inch thick slices.
- Toss in olive oil and season with kosher salt and cracked black pepper.
- Grill the slices on a very hot part of the grill or pan so that the vegetables char slightly.
- Remove and cool but do not refrigerate.
- Place the corn kernels in medium saute pan with 2 ounces of water and 1 tablespoon extra virgin olive oil.
- Put a lid on pan over high heat for 2 minutes.
- Remove lid and continue cooking until water evaporates and corn is lightly steamed.
- Season with salt.
- To assemble salad, stack the grilled squash on a plate with tomatoes, sage leaves and olives between the layers.
- Sprinkle the corn and flowers over the top of salad.
- Serve the roasted garlic dressing on the side.