This recipe is incredibly simple, but I wanted to take the opportunity to highlight some local eats and treats that I love! Many of you know I will be working with Taproot Farm this summer (which has INCREDIBLE produce!) to create recipes to correspond with their CSA shares. However, I also frequent the West Reading Farmer’s Market and other markets in the area to gather food supplies for the week! I also use a lot of vegetables from my family’s own personal garden we tend together. Summer time is (hands down) my favorite time for eating! There’s so much fresh and delicious food everywhere you turn. Some of the places I highlight in this recipe include: Russo’s Italian Market, B&H Produce, Amazing Acres, and Offbeat Gourmet! I hope this post and recipe inspires you to check out the local food scene in your own hometown – enjoy and happy eating! 🙂

Makes 1 Serving (*Can Easily be Multiplied)

Recipe by © Alysha Melnyk 2018

Kitchen Tools:

Dry Measuring Cups

 

Ingredients:

1 Slice Bread of Choice (Mine is a sesame seed bread from Russo’s Italian Market)

2 Cups Spring Mix (Mine is from B&H Produce combined with some baby kale from my garden 🙂 )

1/4 Cup Goat Cheese, Crumbled (Mine is from Amazing Acres)

1/3 Cup Mini Tomatoes, Sliced (Mine are from Russo’s Italian Market)

1 Spear Pickled Rainbow Carrot, Cut into Pieces (Mine is from Offbeat Gourmet)

4 Leaves Basil, Torn (Mine are from my garden 🙂 )

For Topping: Balsamic Reduction, Toasted Sesame Seeds, Black Pepper

Featured Artists:

Square Platter by Jeremy Ogusky, Creator of Ogusky Ceramics (based in Jamaica Plan, MA)

Instructions:

1. Arrange bread and spring mix on serving plate.
2. Top spring mix with goat cheese, tomatoes, pickled rainbow carrot, basil and toppings of choice.
3. Enjoy! 🙂