Rehoboth Beach Farmers' Market

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	Early Summer Market Meal from Pat Coluzzi Hearty enough for the Market Master. Grilled Portabella mushroom with melted cheddar and grilled spring onions, Dijon potato salad with spinach and steamed asparagus. All veggies purchased from the Rehoboth Beach Farmers' Market. Recipe for the Dijon Potato Salad Your favorite baby potatoes peeled, boiled and cooled Spring onions Torn early spinach Dressing of olive oil, champagne thyme vinegar and dijon mustard Oops, don’t forget your favorite Sauvignon Blanc!
	Swiss Chard with Raisins and Almonds from epicurious.com 1/2 large onion, sliced lengthwise 1/4 inch thick (1 cup) 2 1/2 tablespoons extra-virgin olive oil, divided 1/4 teaspoon Spanish smoked paprika 2 lb Swiss chard, center ribs discarded and leaves coarsely chopped 1/2 cup golden raisins 1/2 cup water 1/4 cup coarsely chopped almonds with skins Cook onion with 1/4 teaspoon salt in 2 tablespoons oil in a 5- to 6-quart heavy pot over medium heat, stirring, until softened. Sprinkle with paprika and cook, stirring, 1 minute. Add chard in batches, stirring frequently, until wilted, then add raisins and water. Cook, covered, stirring occasionally, until chard is tender, about 7 minutes. Season with salt. Cook almonds in remaining 1/2 tablespoon oil in a small heavy skillet over medium-low heat, stirring frequently, until golden, 3 to 5 minutes. Sprinkle almonds over chard. Couscous with Harissa Courtesy, Jay Caputo of Espuma 1 qt couscous 1 qt water 1 cup harissa (a Morrocan condiment - see below) 2 lemons, zested 1 oz salt 2 T mint, chopped 2 T extra virgin olive oil Bring salt and water to a boil. In a stainless bowl, mix the olive oil and the couscous. Add the harissa to the water and boil. Pour the harissa mix over the couscous and cover with plastic wrap for five minutes. With a fork, fluff the couscous as you would rice. All to cool slightly then add all of the mint and lemon zest. Taste for seasoning then serve, or chill for a later date. Harissa 3 red peppers 2 oz ancho chiles 1 oz cumin 1 oz coriander 1 oz garlic, smashed 1 oz salt 1 lemon, zested and juiced Roast the peppers, Peel, remove the stems and seeds and rough chop. Soak the ancho chiles in warm water for 30 minutes. Toast the cumin and coriander separately. Cool, grind and mix. Place all of the ingredients in a blender and puree on high until smooth. Chill and reserve.
	Blue Crab & Avocado Martini Courtesy, Lee Stewart of Cafe Sole Yield: 12 Portions 2 lbs jumbo lump crabmeat 4 avocados, pitted, peeled and cut into 12 slices 8 yellow tomatoes ½ cup olive oil ½ tsp kosher salt fresh ground pepper, to taste 1 cup mayonnaise 2 tsp sriracha chili sauce (Sriracha is the generic name for a hot sauce from Thailand) 1 red onion, finely diced 1 cucumber, peeled, seeded, cut into strips 12 lime wedges 12 martini glasses, chilled Prepare a charcoal smoker. Core and halve yellow tomatoes. Toss with olive oil, salt and ground pepper. Smoke skin side up until they soften (about 20 minutes). Let tomatoes cool, then puree. Mix mayonnaise and chili sauce. Put in squeeze bottle and set aside. Assemble as follows: Spoon 2 ounces of tomato puree into each glass. Arrange 2 ½ ounces of crabmeat, 4 avocado slices and cucumber strips. Top each ‘martini’ with diced onion and chili mayonnaise. Garnish with lime wedge and serve.
	Mixed Berry Cobbler Preheat oven to 400 degrees. For Filling: 4 C assorted berries 2 t fresh lemon juice 1/3 C sugar 2 T flour Mix berries with lemon juice, sugar and flour and place in refrigerator. For Topping: 3/4 C flour 1/4 t salt 1 1/2 t baking powder 1 T + 2 t sugar 2 T butter cut up 1/2 C cream Mix the dry ingredients together. Using a pastry blender or a fork, cut butter into dry ingredients. With your hands, knead dough together until just mixed. Assemble the Cobbler: Pour berry mixture into a oven-safe dish. Drop tablespoon size pieces of dough on top of berry mixture. Pop into oven and bake for approximately 20 minutes until topping is just browned.