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The Eat Local Farm Tour is an annual event created and sponsored by 11 local food co-ops and offers the chance for you to experience your food in a whole different way: directly from the source.

Explore your local farms as they open their doors on July 19th for a day full of fun, learning, and discovery.

Tour guidebooks are available at your neighborhood food co-op, or learn more at the tour's facebook page, www.facebook.com/EatLocalFarmTour.coop.

Nectarine, Microgreens & Freekeh Salad w/ Maple Vinaigrette

1/3 C. maple syrup

1/3 C. apple cider vinegar

½ C. olive oil

1 Tbsp. Dijon mustard

1 small shallot, minced

1 tsp. salt

½ tsp. ground black pepper

1 Tbsp. fresh thyme

4-6 C. microgreens

3 C. cooked Freekeh

2 C. diced nectarines

2 C. halved grapes

1 C. walnut pieces

1 C. diced celery

In a small bowl, whisk together the maple syrup, apple cider vinegar, olive oil, Dijon mustard, shallot, salt and pepper, set aside. Put microgreens into a large bowl and add the cooked Freekeh, nectarines, grapes, walnuts and celery. Drizzle salad with the maple vinaigrette, toss to coat and serve immediately.

Stuffed Tomatoes

1/2 C. olive oil

1/3 C. red wine vinegar

1 Tbsp. Dijon mustard

1 Tbsp. honey

1 clove garlic, minced

½ tsp. salt

¼ - ½ tsp. red pepper flakes

3 C. cooked & cooled orzo pasta

½ lb. smoked turkey breasts, diced

4 slices cooked bacon, chopped

2 C. mustard greens, finely chopped

3 oz. crumbled blue cheese

6 large tomato bowls*

In a large bowl, whisk together olive oil, vinegar, Dijon mustard, honey, garlic, salt and red pepper flakes. Add the pasta, turkey breast, bacon, mustard greens and blue cheese to desired taste, toss to coat ingredients with the dressing. Cover and refrigerate for at least 2 hours. Scoop the pasta salad into the cavity of each prepared tomato bowl and serve.

*NOTE: To create a tomato bowl, cut a thin layer off the stem top of the tomato and use a spoon to scoop out the seeds and membrane around the center of the tomato.

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