Roasted Vegetable Salad and Berry Crostini Recipes with trip to Jacob’s Cove

Written by Becky

On the weekends you can usually find me wandering around the different farmer stands at the Downtown Salt Lake Farmer’s Market. I search from the yummiest looking produce that I can use to make a fresh meal that day. Bright red beets, elegant carrots with their stems still attached, fresh goat cheese, juicy blush berries, and bright yellow squash to make up the most colorful salad you’ve ever layed eyes on.

Last weekend I had the pleasure of visiting one of the farms who has a booth at the market, Jacob’s Cove Farm.  Their mantra is to supply ‘local natural produce.’ Everything they sell has been freshly picked and is still alive, with the nutrients that a fresh vegetable or fruit would have.  Jacob’s Cove never uses pesticides or any chemical as they strive to go beyond what codes the organic labels require.

The most interesting thing about Jacob’s Cove is that they have several green houses in which they grow fresh produce all winter long.  Through subscribing to their CSA (Community Supported Agriculture) you can enjoy the tastes of summer throughout the year without having the guilt of not knowing where your food is being shipped from to get to you.

Over the next couple of weeks, you can mention SLCFoodie at the Jacob’s Cove stand on the North West corner of the SLC Farmer’s Market to receive $1 off your purchase.

Roasted Vegetable Salad
serves 4

2 fresh beets, sliced
a small bundle of fresh carrots, sliced or kept whole
1 yellow squash, I like the funny looking pattypan variety
1 zucchini, sliced
olive oil
salt and pepper
1 handful of walnuts, I made candied walnuts
1 handful of fresh cherry tomatoes
fresh spinach
basic vinaigrette (or store bought)- vineger, salt, pepper, oil

Preheat oven to 400 degrees. Slice up vegetables according to preference (same size so they will roast equally) then toss in olive oil and salt and pepper.  Roast for about 20 minutes, turning about half way through. Let cool while you toss spinach with vinaigrette dressing.  Top spinach with roasted vegetables, raw cherry tomatoes, and candied walnuts.

Berry, Plum and Goat Cheese Crostini

baguette (my favorite in town is from Crumb Brothers- (you can buy at Caputo’s or the Farmer’s Market)
1 small log of goat cheese
berries of your choice (I found a hybrid raspberry/blackberry at the market)
1 plum sliced
agave or honey

Toast small slices of the baguette in the oven at 400 degrees with a smear of goat cheese on top.  Toast for about 3-4 minutes or until golden.  Top with plum and berries then drizzle with honey or agave.

Comments (8)

  1. I've heard a lot of good things about Jacob's Cove. How fun you got to take a tour. Love the salad-it is beautiful!

  2. Yum, the salad looks wonderful. The colors make me smile. Unfortunately, I am with you on the Lebanese food in SLC. I don't know of a particular place but I satisfy my falafel craving at O'Falafel etc. Will keep you posted if I find something!

  3. That has to be the prettiest salad I've seen in a long time, maybe ever. It sounds and looks so delicious. If you'd like, I wanted to invite you over to share your best recipes at my new link party, Recipe Sharing Monday. I'd love for you to join in the fun 🙂

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