“When it comes to preparing foods I find at the farmers market, I like to keep it simple and let the ingredients speak for themselves,” says Chef Jay Dolata. “The farmers put a lot of work into growing amazingly flavorful produce — I just let them do all the hard work. Throwing a meal together is the easy part. Just be sure to use fresh, seasonal ingredients grown by your local farmer — it always tastes better that way.”
This dish is a perfect example of that philosophy: local pork sausages paired with roasted heirloom carrots and potatoes, and Bloomsdale spinach wilted with lemon and pan juices — a colorful, satisfying farmers market meal for 4–6 people.
INGREDIENTS:
6 pork sausages
1 lb Bloomsdale spinach
1 lemon
1 lb small red potatoes
1 lb small heirloom carrots
2 tablespoons fresh rosemary
3 tablespoons thinly sliced scallions
1/4 cup extra virgin olive oil
Salt and pepper
METHOD:
Preheat oven to 375°F.
Wash and dry the carrots, trimming off the tops. Wash the potatoes and cut them into pieces similar in thickness to the carrots so they cook evenly.
Place the carrots and potatoes in a large bowl. Add the rosemary, olive oil, salt, and pepper, and toss to coat evenly.
Spread the vegetables in a single layer on a shallow baking sheet and roast for 20–25 minutes, or until tender and lightly caramelized, but not overcooked.
Remove from the oven and sprinkle with sliced scallions.
While the vegetables roast, heat a cast-iron skillet over medium heat. Add the sausages and cook until browned on all sides and cooked through, about 10–12 minutes, turning occasionally. Remove sausages from the pan and set aside.
Turn off the heat but keep the skillet warm. Add the spinach directly to the pan with the sausage drippings. Squeeze the juice from one lemon over the top and toss quickly until just wilted and coated in the flavorful juices.
Arrange the wilted spinach on a serving platter, top with the sausages, and serve alongside the roasted potatoes and carrots.
SOURCE: Chef Jay Dolata, Carmel Belle
