CUISINE & CULTURE
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ANGELINA@ANGELINALARUE.COM
I’m delighted to see so many farmers’ markets still open around the area. This increases our opportunities of continuing to make fresh, healthy meals going into the remaining weeks of summer. As the season winds down, visiting one is a gorgeous way to spend a Saturday morning.
A farmers’ market outing will provide you with an chance to shop for fabulous natural, healthy products and maybe even find some great gifts and artwork to take home depending on which market you go to.
One of my favorite things to make after I unload my haul from the farmers market is a batch of veggie kebabs to place on the grill. You don’t really need a recipe for this; just pile on all the fresh vegetables you want, brush with and a little olive oil, and throw them over the coals. But this will give you some ideas. Enjoy food made fresh!
Farmers’ Market Kebabs
10 or so wooden skewers; soak for 30 minutes in water to keep them safe on the grill 1/3 cup olive oil 3 garlic cloves, minced 1 teaspoon salt 1 teaspoon freshly ground black pepper 3 small yellow squash, cut into 1-inch pieces 3 small zucchini squash, cut into 1-inch pieces 1 sweet onion, cut into quarters and then 1-inch chunks 1 bell pepper, cut into 1-inch pieces 20 mushrooms 20 grape tomatoes Whisk together oil, garlic, salt and pepper in large bowl. Add all veggies, toss to coat and let set for 30 minutes while skewers are soaking. Slide veggies onto skewers placing an assortment on each skewer. Grill over medium-high heat, covered with grill lid, for 10-12 minutes, turning occasionally. I like to serve this over rice with a little soy sauce and maybe alongside grilled steak, chicken or fish.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
