Marin Farmers Market Finds Recipes

Poached Wild Caught Salmon with Cilantro Mayonaise
3/4 lb. salmon
1/3 cup dry white wine
1/3 cup water
A few thin slices of yellow onion
2 tablespoons lemon juice
1/2 tsp Occasional Gourmet Herbs de Provence
salt
fresh ground pepper
2 tablespoons Trader Joe's Cilantro Salad Dressing

Salt and pepper the salmon on both sides. Combine wine, water, onion, lemon juice, and herbs in a saute pan. Bring to boil. Place salmon, skin side down, in liquid. Cover and reduce heat to a simmer. Cook for 5 minutes.

Do not overcook. Top salmon with cilantro dressing.

Dandelion Salad w/Blackberry Vanilla Balsamic Vinegarette
1 bunch Marin Roots Dandelion greens, washed and dried
1 tablespoon dried cranberries
2 tablespoons toasted almond slivers
salt
fresh ground pepper
1 tablespoon Big Paw Blackberry Vanilla Balsamic Vinegar
2 tablespoons Extra Virgin Olive Oil

Combine the first five ingredients. Whisk together olive oil and vinegar then add to dry ingredients and toss.

Roasted Rainbow Carrots
1 bunch Marin Roots Rainbow Carrots, peeled
1 tsp. olive oil
salt
fresh ground pepper

Heat oven to 375F. Coat carrots with olive oil. Add salt and pepper. Place in roasting pan and cover. Roast for 15 minutes then uncover. Turn carrots and roast uncovered for 5-7 minutes or until tender.

Chocolate Truffle w/White Port
Nipple of Venus Chocolate Truffle - Gandolf's Fine Chocolates
Prager 2002 Aria White Port


Flour Chyld Pumpkin Carrot Bread with Creme Fraiche
1 slice pumkin carrot bread
1 dollop creme fraiche