May 10
Fresh Herbs
Sunday was farmer's market day. The market in downtown Baltimore has been
open for two weeks now, but Sunday was the first time that we were able to
make it. And it was wonderful. We got some bread, lettuce, various herbs,
farm fresh eggs, and assorted breads and pastries. It's just so nice to
have it back. For dinner tonight, we make use of farmer's market foodstuff
for the first time this year—in our salad.
Menu
- Pasta with Mushroom Marinara Sauce
- Sunny Oregano Dressing [View Recipe]
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Ingredients
- 1 tablespoon vinegar
- .5 teaspoon lemon juice
- salt and pepper
- 2 tablespoons oil
- 1 teaspoon oregano (cleaned)
Instructions
We combine the vinegar, lemon juice and a small pinch of salt in a bowl and stir with a fork. We add freshly ground black pepper, the olive oil and the freshly picked oregano leaves. Stirring well, we then taste for seasoning on a piece of lettuce.
We stir again, trying to combine well, then divide it among four prep bowls to serve. Leftover dressing is covered and refrigerated.
- Farmer's Market Fresh Bread