"WHAT'S FOR DINNER HONEY?"

On Friday Betty carries a recipe from someone in town, inspired by what's fresh at the Hingham Farmers Market. They're uncomplicated- nothing is "nestled on a coulis of lingonberry foam"  at Betty.  So go to the Market, meet the farmer, and choose your menu.  Summer-fresh produce is a cause for celebration.

This week, Signe didn't have to go too far to get the Farmers Market recipe, it's from Mark Cullings- he's the heart and soul of the market {as well as many other projects in town over the years.} She says he really is the ultimate Renaissance Man, Cicero would have admired him.

He grows his own tomatoes, can make a good sauce, {he cooks with his daughters} knows flowers and birds and loves words.  He can bike 30 miles, fly a 767, and make a blueberry pie.  Betty thinks Cicero needs to get in line.

Steak au Poivre  from Mark Cullings

He loves simple recipes, the freshest ingredients, and as few of them as possible.  A man.

grass fed beef steak {or several} do you know about the Harvest Food Club? They have delicious steaks.
coarsely ground black pepper

Pat the steaks dry. Grind pepper onto a plate and toss the steaks on it, coating both sides with pepper.  Press more pepper into the steak if you like. Grill as usual [about 5 minutes a side for a 1 inch steak].  See? simple.

Want the Whole Menu?

Trim fresh green beans, baste with olive oil and balsamic vinegar.  Grill over indirect heat for about 10 minutes or until al dente.

Then boil some small new potatoes drain and bring to room temperature. Dress with olive oil, salt and pepper, and chopped fresh herbs of your choice.  Mark thinks something with a kick, like chives or a little rosemary maybe.  Serve it all with Cent' Anni Valpolicella Ripasso a full bodied, earthy red wine.