Farmers Market Recipes
Recipes inspired by fresh, local ingredients found at the Covington Farmers Market
Ingredients:
1 large yellow onion, sliced
1/2 medium butternut squash
OR sweet pumpkin, peeled, seeded and diced
2 medium sweet potatoes
OR sweet apples, sliced
4 – 5 cups of shredded greens (kale, collards)
1 tablespoon of extra virgin olive oil
1 1/2 teaspoons of sherry vinegar
1/2 cup of pecans
Cooking Instructions:
Preheat oven to 400 degrees. Toss sweet potatoes or apples with onions and 1 teaspoon of olive oil, spread on a baking sheet. Toss the squash or pumpkin with 1 teaspoon of olive oil, salt and pepper, spread this on a separate baking sheet. Place both in the oven, baking the sweet potato mixture 30 minutes and the squash 40 minutes, or until both are tender and lightly browned. Toss both halfway through cooking to avoid sticking to the baking sheet.
Meanwhile, toss greens with the remaining olive oil, the sherry vinegar, salt and pepper. When the squash and potatoes are ready plate the salad and serve with hot veggies on top, sprinkled with pecans.
