The other day, we went to check out the newest addition to the Portland Farmers Market community in NE. It is August–they’ve been there since May–it was time! While there, we gave ourselves a mission: find two vegetables and two fruits each. Then, using whatever we find, we will incorporate it into a meal this week. We ended up with five vegetables and four fruits–everything was at its peak and looking exceptional. I felt like a kid in a candy store, really. (Oh, and the best crepes I’ve ever had are made by a vendor there–fantastic!).

Using our wears last night, I made a simple carrot salad with lemon, olive oil, salt, and pepper, grilled up some apricots and nectarines (which we splashed with cold heavy cream–delish!), ate some nice goat cheese that was rolled in herbs, and also made olive oil and sea salt dark chocolate baguettes.

The meal was eaten in complete silence, I think I traveled to a different dimension and back. When my plate was clean, I (woke up and) looked up surprised that it was over. I don’t know why I revel every time I make or eat something so simple but tasted fantastic–but it was so simple! Yes, exactly, which is the point I guess I must make over and over to myself. Don’t over complicate, use fresh things, and your food will give you a spiritual experience–at least it does for me .

This meal is going down in my personal food history book–it, and variations of it, will be made again. Oh yes!

Bistro Carrot Salad
A bunch of fresh carrots, either regular orange or heirloom variety (no mini or bite sized ones from the bag, it won’t taste as good, I promise)
5-6 fresh radishes (also a fresh bunch)
one large lemon
2-4 tablespoons olive oil
salt
pepper
Some fresh parsley

Wash and dry your carrots and radishes. Julienne your carrots, slicing them lengthwise. Cut up your radishes into thin slices. Chop about an 1/8 cup parsley into small pieces. Toss carrots, radishes, and parsley into a bowl. Cut your lemon in half, and squeeze over the vegetables–if you want to catch the seeds, hold your hand under the stream of lemon juice and loosely cup your hand, letting the juice run through your fingers, but catching the seeds. Add the olive oil, and salt and pepper to taste. Toss and serve!

Grilled Apricots/Peaches/Nectarines Glaze

1-2 tablespoons brown rice syrup
3-4 tablespoons pure maple syrup
a pinch of cardamom, to taste

Whisk together with a spoon, and gently spoon onto each of the pitted stone fruits, letting the glaze pool in their centers. Let sit for at least 10-20 minutes before you put on the grill. Grill on a medium to low heat for a while until the fruit is thoroughly soft and there are grill marks on the bottoms. Splash a little cold heavy cream on top and serve immediately.

Olive Oil, Sea Salt, and Chocolate Baguette

Get a fresh baguette and slice into eighths–slice the eights in half length wise so you have sandwich halves. Drizzle olive oil on the bottom half, about a 1 teaspoon, then sprinkle a little sea salt on the olive oil. Place a good piece of dark chocolate (I use Dagoba either the 59% or the 74%) on top and make a sandwich with your other piece of bread. Enjoy!