Let the Market Inspire Your Next Meal

Let the Market Inspire Your Next Meal

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Photo by Kate Sayre
Photo by Kate Sayre

On a rare Saturday off, Alex and I enjoyed the morning walking around town and procuring goods to cook for dinner that night. Our first stop was the Carrboro Farmers’ Market, where we purchased microgreens and shishito peppers from Open Door Farm, a mix of cherry tomatoes from another vendor, and a beautiful bouquet from McAdams Farm. We even treated ourselves to a doughnut from Sari Sari Sweets. Our walk home included a stop at Tom Robinson’s Seafood to pick up some of their latest catch to grill later that day.

Although I usually meal plan from recipes and local sales circulars, I reverse that process when it comes to both the farmers’ and fish markets. I much rather enjoy getting what looks best and then figuring out a good recipe after the fact. More time on the weekend allows this process to happen more easily than it could on a weeknight. When we got home that day, I quickly searched recipes for striped bass and decided on the Grilled Striped Bass with Mango Salsa Recipe from the New York Times. It was not only easy but nice and light for a hot summer’s evening. We paired the recipe with a green salad and fresh tomatoes, grilled shishito peppers and wild rice.

Although I always say how lucky we are to live in this area with so many resources, I am reminded of this fact yet again. It is important that we vote with our dollars and buy local so that we can continue to support these businesses that we so very much enjoy!

 

Grilled Striped Bass With Mango Salsa
Adapted from the New York Times Cooking
Serves 2

Ingredients

  • 1 mango, skin removed and diced into ½-inch cubes
  • Salt and pepper
  • Cayenne pepper
  • 1 lime, juiced
  • 2 Tablespoons olive oil
  • 1 pound striped bass with skin
  • ¼ cup chopped cilantro leaves

Preparation

  • Heat grill. Combine mango with a sprinkle of salt, cayenne, lime juice and a tablespoon of olive oil. Rub both sides of fish lightly with oil and sprinkle with salt and pepper.
  • Grill, skin side down, with grill cover for 8-12 minutes or until fish is cooked through.
  • Brush fish once more with oil; garnish salsa with cilantro, then serve fish and salsa together with wild rice, salad and grilled peppers.

 

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Kate Sayre is a Registered Dietitian who counsels clients through her private practice and works in the Department of Nutrition at UNC. On the 1st and 15th of every month, she guest blogs here.