Let’s be real: Winter is coming. That means we in the North need to enjoy all the farm-fresh produce our region has to offer while we still can. Here are 3 vegetable-forward recipes from Kowalski’s Markets to ensure you get your fill this harvest season.
Photography provided by Kowalski’s Markets
Better Than Bruschetta
8 slices artisan bread, such as Kowalski’s Ciabatta or Rosemary Olive Oil Loaf
Kowalski’s Extra Virgin Olive Oil
2 cloves fresh garlic, peeled
½ oz. whole basil leaves
2 to 3 Minnesota-grown tomatoes, sliced
Kowalski’s Balsamic Vinegar
freshly ground Kowalski’s Sea Salt
freshly ground Kowalski’s Black Peppercorns
1. Mist or lightly brush 1 side of bread with oil. Grill on preheated grill until marks form. Flip bread and lightly toast other side.
2. Rub hot, crispy bread with garlic.
3. Top bread with basil and tomatoes. Drizzle with oil and vinegar to taste; season with salt and pepper to taste.
Raw Corn and Zucchini Salad
3 cups fresh Minnesota-grown corn kernels
1 large Minnesota-grown zucchini, diced
¼ oz. fresh Italian parsley, finely chopped
1 Tbsp. Kowalski’s Extra Virgin Olive Oil
1 Tbsp. Kowalski’s Freshly Squeezed Lime Juice
¼ tsp. freshly ground Kowalski’s Sea Salt
¼ tsp. freshly ground Kowalski’s Black Peppercorns
1. In a medium mixing bowl, toss together corn, zucchini and parsley.
2. Drizzle over oil and lime juice. Season with salt and pepper.
3. Toss salad to combine.
BLT Panzanella Salad
16 oz. Kowalski’s Artisan Bread
24 oz. Kowalski’s Cherrywood or Applewood Smoked Bacon
¾ cup mayonnaise
½ cup Kowalski’s Fresh Buttermilk Ranch Salad Dressing
12 oz. romaine lettuce, chopped
freshly ground Kowalski’s Sea Salt
freshly ground Kowalski’s Black Peppercorns
2 lbs. Minnesota-grown tomatoes, cut into wedges
1. Slice bread 1-inch thick and grill on preheated grill until marks form. Flip bread and lightly toast other side.
2. In a large skillet over low heat, cook bacon in batches until very crisp. Drain on paper towels. Chop and set aside.
3. In a large mixing bowl, whisk together mayonnaise and dressing. Remove and reserve 2 to 3 Tbsp.
4. Add lettuce to bowl and toss thoroughly. Season with salt and pepper to taste.
5. Cut grilled bread into 1-inch cubes and add to bowl. Add bacon and gently toss salad.
6. Just before serving, carefully fold in tomatoes.
7. Serve immediately, passing reserved dressing at the table.
