A Farmers Market Lunch


One of the blessings of living in Los Angeles is beautiful year-round weather, which leads to a foodie/cook’s ultimate dream: lush, abundant, reliable farmers markets. It seems like you are never further then a stone’s throw away from a market in this city, and I’m not complaining. I love these markets, and try my best to make it each week to stock up on fresh produce.

Although organics are sometimes pegged as too expensive or inaccessible, from my experience, I’ve found farmers markets’ prices to be pretty competitive, especially when it comes to greens and herbs. And the produce tastes better. And you’re able to talk to the farmers that grow it, and in turn, can discuss how to best cook it, get help in picking the ripest fruit and veggies, etc etc.





On this trip, I gathered the necessities to assemble a simple, produce-centric lunch.

My bounty:

Which became:


Wild arugula salad with a homemade balsamic dressing made from Farmers Market Italian balsamic vinegar and California olive oil with a scattering of poached chicken mixed in. On the side is an open-faced sourdough sammie smeared with artisanal goat cheese and heirloom tomatoes.

It’s summer on a plate and a flavorful light lunch!

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