Farmers Market Dinner Challenge

Dinner from the Farmers Market

We went to the Farmers Market on Saturday, August 17th, to watch the Country Chef Challenge, and I was inspired to create my own meal entirely from ingredients purchased at the market. I have thought about doing this before, but watching the chefs create these fabulous meals was just the motivation I needed. 

Admittedly, my meal was probably nowhere near the caliber of theirs, but nonetheless, there is definitely some pride and inspiration involved in creating something entirely from fresh, local ingredients. I did allow myself some "pantry ingredients" like spices, and I used my own balsamic vinegar, although you could buy that at the market as well. So, hats off to the 75th Anniversary of the Minneapolis Farmers Market, here is the meal I created with your ingredients !

Farmers Market Dinner Challenge 

Grilled Buffalo Steak

2 six ounce New York strip buffalo steaks (from Eichtens Farms) 

Worchestershire Sauce 

Chicago steak seasoning 

Bring steaks to room temperature. Lightly sprinkle with Worchestershire sauce, and steak seasoning. Grill over high heat for 3-4 minutes on each side, for medium rare steaks. 

Grilled Brussel Sprouts

1 pound small brussel sprouts, washed and trimmed 

2 tablespoons olive oil 

1 teaspoon salt 

1 teaspoon black pepper 

2 tablespoons balsamic vinegar 

3 stripped bacon, cooked and crumbled 

Toss brussel sprouts in olive oil, salt and pepper. Preheat grill pan over medium heat on the grill. Place sprouts in the pan, and grill, stirring frequently until tender and lightly charred on the outside. Remove from grill, and toss lightly with balsamic vinegar and bacon. 

Heirloom Cherry Tomato Salad 

1 pound heirloom cherry tomatoes, sliced in half 

2 tablespoons balsamic vinegar 

1 teaspoon salt
1/2 teaspoon pepper

10 fresh basil leaves, chopped 

4 ounces goat cheese, crumbled 

Toss tomatoes with vinegar, salt and pepper. Let marinate for 1-2 hours. Just before serving, add basil and goat cheese.