Jul 20 2010

Farmer’s Market Lunch

Published by at 8:59 pm under Lunch

I tend to blog about my farmer’s market creations more than my grocery store ones, probably because I’m just more excited about the former. Aisles of flour and dishwashing detergent don’t do too much for me. But on Saturday my assistant and I built a lunch entirely based on our findings at the market, a challenge that I’m sure we’ll replicate next weekend if we have the time. What’s more fun than scoping out all the produce, buying the best stuff and going home to make a huge mid-day meal? I feel like a kid in a candy store.

Since it was sunny and relatively warm (for San Francisco, at least) I knew we had to fire up the grill. It’s only appropriate in the summertime to take advantage of these days, I feel. There’s a little market near my house that I visit literally every day, and they make a mean grilled eggplant sandwich that I’ve been dying to try myself. I have to say, I think we did it justice.

They layer grilled eggplant, fontina cheese and tomato chutney on a soft roll, which is every bit as scrumptious, hearty and tangy as it sounds. But since I had no intention of making tomato chutney from scratch (today, anyway), we grilled some zucchini to go along with it and topped the veggies with goat cheese, which added an extra punch of flavor.

For a side — since every good sandwich needs a side — I made a very simple crab and avocado salad. My assistant impulsively bought some lump crabmeat at the farmer’s market, and I shamelessly egged him on, knowing it would be worth every penny. Especially with avocado in the mix, since I’m convinced those two ingredients were made for each other.

Just like Saturday lunch and a glass of dry rosé. I feel spoiled.

Grilled Eggplant and Zucchini Sandwich

Ingredients (Makes 2 sandwiches):

1 medium eggplant

2 zucchini

3 tbsp. olive oil

Salt and pepper to taste

2 loaves Ciabatta bread

About 4 tbsp. goat cheese

Slice eggplant into disks about 1/2-inch thick, and zucchini into 1/3-inch strips. Coat evenly with olive oil and sprinkle with salt and pepper, tossing to make sure the seasoning is evenly distributed. Grill on high heat for 5 minutes on each side, or until lightly browned with nice grill marks.

Slice bread loaves in half and place each on the top rack of your grill, if you have one (these cook quickly!) Grill for about 2 minutes, until the bun is just lightly toasted.

Layer grilled vegetables on the bottom half of the Ciabatta loaves, top with goat cheese, and cover with the other half of the loaves.

Simple Crab and Avocado Salad

Ingredients (Makes about 1.5 cups):

8 oz. lump crab meat

1/2 avocado, cubed

Juice of 1 lemon

1 tbsp. mayonnaise

3 green onions, chopped finely

Salt and pepper to taste

Mix all ingredients together in a small bowl and serve.

2 responses so far

2 Responses to “Farmer’s Market Lunch”

  1. Samanthaon 21 Jul 2010 at 11:39 am

    Hi Olivia, I’ve been meaning to comment on here for a while! This looks delicious (I’d eat anything if it has avocado in it) and made me want to go to the Union Square farmer’s market. Maybe now I actually will.

  2. Livon 21 Jul 2010 at 11:44 am

    I love the Union Square one! I only went a couple of times while I was in New York, but they have a TON of great stuff. Let me know how it goes!