Market to Menu

Summertime! One of my favorite things about summer is shopping for fresh vegetables at the local farmer’s market. Check out my “haul” – green beans, peaches, broccoli, sunflowers, homemade peanut butter cookies, strawberries, tomatoes and corn meal!
I love the new Tuscaloosa River Market located on the Black Warrior River. Great quality and great people! My only problem is that I want to buy something from everybody! The market is open on Tuesday and Saturday from 7 a.m. – 12 p.m.
From market to menu……I made all new recipes with my market finds…
Cornmeal Muffins
Marinated Grilled Pork Chops
Skillet Green Beans
Marinated Tomatoes
Steamed Broccoli
Peach Pie
Fresh Strawberry Yogurt Cake
Cornmeal Muffins
1 3/4 cups cornmeal
3/4 cups all purpose flour
4 t. baking powder
1/4 t. baking soda
1 t. salt
1/4 C. sugar
2 C. buttermilk
2 eggs
1/4 C. vegetable oil
Preheat oven to 450 degrees. Lightly grease or line 12 muffin cups.
In a large bowl, mix together cornmeal, all-purpose flour, baking powder, baking soda, salt and sugar. In a separate bowl, combine buttermilk, eggs and vegetable oil; beat well. Pour buttermilk mixture into flour mixture; stir until blended. Pour batter into prepared muffin cups. Bake in preheated oven for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean……. These muffins can be frozen! Just thaw and warm when you are ready to serve!
Marinated Grilled Pork Chops
4-6 pork chops
1/4 C. soy sauce
3 T. Worcestershire
2 T. vegetable oil
1 T. cider vinegar
1 T. brown mustard
2 T. brown sugar
1 clove minced garlic
1/2 t. salt
1/2 t. black pepper
Wash pork chops. Place in a large Ziploc bag. Combine all other ingredients and pour over the pork chops. Seal the bag and coat the pork chops well. Place in refrigerator for a few hours, at least, turning occasionally. Grill the chops over med-high heat for 5-7 minutes on each side until done…….I am not a huge pork chop fan but I will make these again in a heartbeat! The flavor of the marinade is wonderful. Combined with the grilled flavor, this was the perfect choice of meat to compliment my market items.
Skillet Green Beans
Oops! I forgot to get a picture of the green beans although they were “pretty”! You can find a photo from the recipe source The Pioneer Woman
1 lb. fresh green beans
1 C. chopped onion
2 cloves garlic
1/2 C. chopped red bell pepper
1 T. butter
1 T. olive oil
1 C. chicken broth
Snap the green beans as desired. Heat butter and olive oil in skillet over medium low heat. Add garlic and onions and cook for a minute. Then add green beans and cook for a minute or so until beans turn bright green.
Add the chicken broth, chopped red pepper, salt and black pepper. Turn heat to low and cover with a lid, leaving lid cracked to allow steam to escape. Cook for 20 to 30 minutes or until liquid evaporates and beans are fairly soft, yet still a bit crisp……..Loved these green beans. I used a mixture of red, yellow and green peppers that I had on hand. That’s why they were so pretty!
Marinated Tomatoes
3 large fresh tomatoes, thickly sliced
1/3 cup olive oil
1/4 cup red wine vinegar
1/2 garlic clove, minced
1 t. dried basil
Place tomatoes in a shallow dish. Combine all other ingredients and pour over tomatoes. Refrigerate for a few hours before serving.
Steamed Broccoli
1 bunch of broccoli
Options: Olive oil or butter
Lemon juice or balsamic vinegar
Toasted almonds or toasted sesame seeds
Rinse broccoli and break into florets. Place about an inch of water in a saucepan with a steamer. Add the broccoli to steamer and cover; reduce heat and let cook for 5-6 minutes. It is done when you can stick a fork in it. Place in a serving dish and dress to your taste…….I used olive oil and a homemade seasoning I had received as a gift. Yummy! Notice, there wasn’t very much broccoli in my bowl as I am the only one at my house who will eat it!
Peach Pie

4-5 fresh peaches, peeled and sliced
5 slices day old white bread, cubed
1 stick butter, melted
1 C. sugar
1 T. flour
1 egg
Butter a 9 inch pie plate. Place peaches in dish. Spread cubes of bread evenly over peaches. (I did not include the crust on the bread) Mix the melted butter, sugar, flour and egg together until well blended. Pour evenly over bread cubes, making sure all bread is covered. Bake at 350 degrees for 30 minutes or until golden brown……..This is a recipe that my Mother has made for years and is the perfect summer recipe for fresh peaches! SO easy! You might make want to make two – one won’t last long!

Fresh Strawberry Yogurt Cake
2 sticks butter, softened
2 C. sugar
3 eggs
3 T. lemon juice, divided
Zest of one lemon
2 1/2 C. all purpose flour, divided
1/2 t. baking soda
1/2 t. salt
8 oz. vanilla Greek yogurt
12 oz. fresh strawberries, diced
1 C. powdered sugar
Preheat oven to 375 degrees. Grease and flour a Bundt pan. Sift together 2 1/4 C. flour, baking soda and salt. Mix in the lemon zest and set aside. Cream together butter and sugar. Beat in the eggs one at a time, then stir in 1 T. lemon juice. Alternate the flour mixture and the yogurt, until thoroughly mixed. Toss the strawberries with the remaining 1/4 cup of flour. Gently mix into batter. Pour the batter into the Bundt pan. Place in the oven and reduce temperature to 325. Bake for ~ 60 minutes or until cake tests done. Allow to cool for 20 minutes in the pan, then turn onto wire rack to cool completely. When cooled, whisk remaining lemon juice and the powdered sugar together and drizzle over cake……..Delicious! I did not wait 20 minutes before removing my cake from the pan so it didn’t turn out too well on top so listen to the recipe!!
Beautiful sunflowers! Flower arranging is not my talent but I loved having fresh flowers on the table!
Well, “Market to Menu” has been fun! Loved the shopping, the recipe search, the cooking and most of all the evening at the dinner table with my family! Hope you enjoy these recipes as much as we did! Can’t wait to go back to the market next Tuesday – look for another “Market to Menu” blog next week!