Although it felt like summer would never arrive, Mother Nature triumphed with tremendous sunshine, calm winds, cloudless skies and just the right temperature to enjoy Lake Tahoe to the fullest. We hear tourists and locals alike chat excitedly about Foothill Farmers’ Market, which runs from June through October. It is a bustling place to browse locally grown produce, a chance to peruse artisans and Lake Tahoe vendors.
As we enjoy the last moments of the summer season, why not head out to the Foothill Farmers’ Markets on the North Shore and pick up some fresh vegetables for dinner? It doesn’t take much to throw together a healthy and delicious meal for the whole family. If you need more micronutrients in your diet, why not put down that grilled cheese and whip up the following recipe?
2 Medium Heads of Red or Green Leaf Lettuce
2 Small/Medium Heirloom or Beefsteak Tomatoes
3-4 Green Onion Stalks
1/4 Pound Green Beans
1/2 Large Red Onion
1 Clove Fresh Garlic
Salt & Pepper (to taste)
Heat medium saucepan with one tablespoon olive oil. Thinly slice the red onion. Rinse and chop green beans into one inch pieces. Saute the onions until brown, and add green beans. Stir occasionally and add several tablespoons of balsamic vinegar to caramelize onions and green beans. When green beans are steamed but still somewhat firm, set aside.
Chop the tomato and green onion. Place in a large salad bowl. Squeeze one lemon; add several tablespoons of olive oil, minced fresh garlic and salt and pepper to taste. Set aside and allow to marinate. Wash and chop the lettuce, or tear into bite sized pieces. Slice the avocado. Toss the greens in salad bowl with dressing. Serve and top with avocado slices, and onion/green bean mixture. Serves approximately four.