Vendor of the Week – a&b essetials

It all started with two friends having a glass of wine and dreaming about soap! a&b was hatched as an idea that blossomed into an adventure. Amanda and Bethany have long loved creating fun and ‘good for you’ items for themselves such as soap, hard lotion bars, sugar scrubs, etc. that do not contain harsh chemicals. They also enjoy creating wall art and specialty items you may not find in your local store. There was something missing though…the public! a&b wanted to share the fruits of their hard work with everyone to enjoy and so started our great little business of a&b essentials.

Chef Adam’s Vegetable Carpaccio Recipe

Yesterday at the market Chef Adam Edwards took a long walk through the market and picked out some of the most delicious vegetables he found to make a vegetable carpaccio. Did you get a chance to try a sample? If you did, you were promised the recipe – here it is!

All items used for this recipe were purchased from market vendors!

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Fresh Vegetable Carpaccio with Honey Lemon Vinaigrette

Serves 4

 

1 each     zucchini

2 each     red radish (larger in size)

2 each     white radish (larger in size)

1/2 each  white onion

1/2 each  red onion

1 ounce   pea sprouts

 

1/4 cup   Lemon Balsamic

1/4 cup   Honey

1/2 cup  Olive Oil

 

Method of preparation

  1. With a mandolin, slice all the vegetables as thinly as possible without falling apart. Arrange the sliced vegetables on a plate, shingling them so they are in a repeating pattern (squash, radish, onion, squash, etc). Set aside for later use.

Dressing

In a bowl, combine all the ingredients and whisk until fully mixed.

 

To serve

Drizzle the dressing over the sliced vegetables and then sprinkle the pea sprouts over the completed dish. Correct season with salt and pepper.

 

Chef Adam Edwards

www.chefadamedwards.com