Recipes utilizing summer fresh produce from our local farmers and their supporters.

GRILLED BIRCH RUN GRASS FED LAMB TARTINE WITH
GREEK STYLE GARDEN HERB, LOCAL FETA, AND VEGETABLE SALAD
From Aimee Olexy of Talula’s Table in Kennett Square (www.talulastable.com/about.html)

 (four portions)

RED WINE VINAIGRETTE
1 oz Red wine vinegar
½ tsp Garlic (minced)
1 tsp Shallot (minced)
1 tsp Dijion mustard
3 oz Fruity olive oil
1 pinch Salt
1 pinch Black pepper
Method: In a large mixing bowl combine vinegar, garlic, shallots, mustard, salt, and pepper.  With a whisk slowly drizzle in the olive oil resulting in emulsified vinaigrette.

VEGETABLE~HERB SALAD - Compose a salad with Summer Herbs and Garden
Vegetables from your garden or farmer's market and Highland Farms Feta available at Talula's Table
4 spears romaine hearts (select interior spears for the most crunch cut across spear a quarter inch thick)
4 leaves Basil (picked and sliced thin, don't bruise)
1 branch Tarragon (same as basil)
7 Chives (sliced)
8 Cherry tomatoes or Sun Gold (quartered)
2 Center spears of celery and leaves (remove yellow leaves mix into herbs slice the celery across one eight of an inch thick
5oz Chester County's Highland Farm Sheep Feta (crumbled)
20 ea Mixed Olives (pit the olives and return to the 2 tbsp. brine without the pits)
1 Cucumber (peeled, seeded and diced one quarter of an inch or half cup final yield)

GRILLED BREAD
Artisan baguette or other hearty bread (cut one quarter inch thick by two inches wide by five inches long)
2 oz Olive oil (brush liberally on sliced bread)
Coarse sea salt (sprinkle on bread slices)

Method: once seasoned either grill bread or toast in a 350 degree oven before the lamb has been cooked.

LOIN OF GRASS FED BIRCH RUN LAMB (available at Talula's Table)
One pound of cleaned lamb loins from grass fed lamb(you could substitute roasted sliced leg of lamb, or lamb sausage.)
Salt
Pepper
Method: preheat grill to a high temperature and  season the lamb.  Just before cooking reduce the flame to medium, rub some oil on the grill next place the lamb on the grill let cook for four minutes.  Turn the loins over four more minutes remove from grill and allow to rest four minutes.
While resting have your intended plates ready for presentation.  Dress the salad, season with salt and pepper.  Place a small arrangement of salad in the center of the plate the same shape as the crouton.  The crouton goes on top and lamb is thinly sliced.  Shingle the lamb on top of the toast sprinkle with sea salt and top with a bit more salad.  Drizzle some of the vinaigrette around the presentation.