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I love summer for the Farmer’s Markets. There is nothing quite like browsing the stalls of the local farmers and picking up the freshest produce. My tiny little mountain town has started having a market on Tuesday afternoons…and last week I managed to get over there. It is small, but the produce is wonderful. I found some amazing tomatoes, plump summer squash, beautiful zucchini, zesty lemons and sweet purple onions:
I had two luscious trout fillets which I decided to bake with a little olive oil, dill, salt and pepper (I use a 425 degree oven and bake them until they just flake apart).
I decided that the perfect accompaniment would be a hot veggie salsa of sorts. I hate using cookbooks as anything more than a guide, so I just started dicing things up and throwing them in the fry pan:
Here is the “recipe” I made up as I went along:
- Half a large summer squash, diced
- 1 small zucchini, diced
- Half a small purple onion, diced
- Half a large tomato, cut in medium pieces
- Half a lemon, squeezed
- 1-2 Tablespoons good olive oil
- Salt and pepper to taste
Heat the olive oil in a nonstick frying pan until hot, throw in the diced veggies (except for the tomato) and stir fry until just softened. Add the tomato and continue cooking, stirring occasionally, until the tomato begins to soften. Add the juice from a half of a lemon, continue stirring. Season with salt and pepper to taste. I think you could even add a little cilantro to this to give this some extra “bite.”
I dolloped the salsa next to the fish and chopped up some fresh parsley to scatter over the top:
The perfect summer meal and very simple to make!
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