Go FOURTH and NOSH

No doubt you're either hosting or attending an Independence Day party with friends this week - so make it your own personal culinary crusade to ply your loved ones with some snacks that will simultaneously satisfy and impress - and why not take it a step further by stopping by your local Farmers' Market to gather the majority of wares for the recipes below?  Buy, Eat LOCAL!

Braised Tomatoes with Burrata and Grilled Bread - Impressive, simple, and will make your home SMELL INCREDIBLE!

What to gather:  Burrata cheese, small market tomatoes, garlic, fresh basil, olive oil, wine

What to do:   Tomatoes are rampant, beautiful at the farmers' market right now, so i's the perfect time to take advantage of the myriad shapes, sizes, and colors - procure three or four smaller varieties, braise in a tall pan with olive oil, basil, rosemary, garlic, and red wine - once softened, finish under a broiler until tomatoes are slightly charred, blistered -  then serve on a platter with creamy burrata cheese and fresh basil alongside grilled baguette - Divine!

 Braised Tomatoes with Burrata

Braised Tomatoes with Burrata

 

Refrigerator Cucumbers - Nostalgic, quick, refreshing

What to gather:  Sliced cucumbers, thin sliced red onion, vinegar, water, S&P

What to do:  Cucumbers are one of my favorites, and were a staple in my childhood, bathed in ice cold white vinegar, salt ,and pepper.  Even though I'm growing them myself this summer, I still buy them almost weekly at the Fayetteville farmers' market, and a muong farmer told me this weekend that if you can grow a lot of cucumbers you’ll be rich – I’m growing tons this summer, so far, NOTHING!   to make this cherished memory from my childhood in the Low Midwest of Missouri, simply layer sliced cumbers in a jar with thinly sliced red onions, draped in vinegar with a whisper of salt and pepper.

 Refrigerator Cucumbers

Refrigerator Cucumbers

 

Ozark Carrot and Chickpea Dip - Beautiful, local, healthy

What to gather:  carrots, chickpeas, olive oil, bay leaf, garlic, salt and pepper

What to do: Carrots are vibrant, colorful, delicious, and healthy - simply boil 2 pounds of chopped market carrots with garlic and bay leaf - once soft to the touch, drain and allow to cool for a few minutes - add carrots, garlic to a food processor with chickpeas - puree together, then slowly add olive oil until the mixture is light, creamy - add salt and pepper accordingly - serve with raw tomatoes, cucumbers, carrots, celery, and grilled bread.  

 Ozark Carrot and Chickpea Dip

Ozark Carrot and Chickpea Dip