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by Jess Dang, founder and owner of Clementine Culinary Productions

We all wish there were more hours in the day to do everything we needed to do. Amid our frenetic lives, entertaining friends usually ends up on the bottom of our to-do lists. After all when most people think of entertaining, we think of throwing the classic dinner party. Since this can become an all day affair for the party thrower, we often avoid it. But how about rethinking the traditional concept of entertainment? Think lunch instead of dinner, think group cooking party instead of party where you alone are cooking all day. With a bit of creativity, spending time with friends can easily be checked off your to-do list.

Start off by assembling a great cast of characters for a late morning stroll through one of your local farmers markets. These markets not only feature fresh seasonal ingredients, they usually have great organic offerings for much less money than what you'll find at a grocery store. As you and your friends stroll through the stalls, let the ingredients of the season guide your meal. After all, lunches are simple. They rarely involve complex recipes and can be thrown together without a specific grocery list in hand. A few great ingredients are all you need for the seasonal salad or a sumptuous sandwich. Aside from produce, every market is sure to have a few other surprises such as fresh baked bread, local cheeses and homemade dips - what I like to refer to as your "nosh-ables," must-haves for any get-together, formal or casual.

Living in the Bay Area, I definitely have a great choice of markets to visit. On Saturdays when I feel like braving the crowds, I head to San Francisco Ferry Plaza Farmers Market which features produce, cheeses, oils and flowers from dozens of local farmers. I have never met a mushroom I don't like so am thankful for farms like Far West Fungi. I also look forward to the crop of heirloom tomatoes in the summer which can be found at about a dozen of different stands. I like to end my stroll in the Ferry Building's many retail shops: a sweet treat from Miette, some cheese sampling at Cowgirl or an herb slab from ACME Bread before heading home. For a complete list of of farms, check out the Center for Urban Education about Sustainable Agriculture's (CUESA) website. For those of you in the Bay Area check out the listing of local farmers markets. If you live outside of the Bay Area, check your local paper for listings.

Whatever market I go to, here is a menu I usually start with that allows for a lot of flexibility for what's in season:

A SALAD

I still find a salad made up of seasonal ingredients the best way to start any meal. Start with looking for greens that are great foundations for any salad (and pretty fresh year round):

• Arugula
• Mesclun
• Spinach
• Frisee

Now start to push the limits on how to layer flavors and textures onto those greens. There are no rules about what can go into a salad. All you need is a flavorful vinaigrette to bring it all together.

• Herbs and leaves: basil, mint, radicchio or endive sliced into thin strips can add a surprising punch into each bite
• Fruit: strawberries, blueberries, pears (bosc, d'anjou, asian), apples (pink ladies, fuji, granny smith), kiwi, mango, avocadoes, citrus (blood oranges, clementines, lemon or lime zest) all can enhance a salad with their tartness or sweetness or in the case of avocadoes, their creaminess


• Produce beyond the house salad (not to rag on tomatoes and cucumbers but there's a lot more out there): fennel, heirloom anything, corn, peppers


• Roasted veggies: red peppers, eggplant, zucchini, beets, sweet potatoes, baby potatoes, white asparagus


• Nuts & seeds: sunflower seeds, pine nuts, walnuts, pecans, pistachios, almonds

Often times, a well-made vinaigrette is what sets apart good salads from unforgettable salads. Making your own vinaigrette at home is easier than you think. I go with a one part vinegar to two parts oil rule of thumb. Though a lot of people prefer the 1:3 or 4 ratio of vinegar to oil, I find that the oil sometimes overpowers the vinegar. Use your own judgment and taste frequently as you're whisking the oil into the liquids. Some great combinations are:

• Balsamic vinegar, grape seed oil, some dried oregano and basil


• Apple cider vinegar, white wine vinegar, sugar and vegetable oil


• Red wine vinegar, mustard (Dijon or honey) and olive oil


• Orange juice, sherry vinegar and almond oil

PIZZA

While sandwiches are the mainstay of lunch, I much prefer the hot bubbling cheese of a homemade pizza straight out of the oven. I usually have some pre-made pizza dough on hand. If you don't, see if your market as a bread stall. Be creative and try using pita, some type of flatbread or even a rustic loaf (also great for croutons on that salad), and again, let the market dictate your toppings. Some of my favorites to look for are:

• Meats: salami, sausage, proscuitto


• Vegetables: eggplant, portabella mushrooms, shitake mushrooms, red onions, red peppers, spinach, arugula, cherry tomatoes


• Herbs: thyme, rosemary, sage, basil


• Cheese: mozzarella, fontina, asiago, fontiago (which I recently found at my local Trader Joe's)

DESSERT

While I do have a bit of a sweet-tooth, I've never been much of a baker. I prefer drooling over the jewelry case of pastries at my local bakery, where I end up buying way more than I can eat. If you're like me, I suggest you just pick up some already made desserts at the market. It's likely you'll find a pastry stand as you're strolling along. If not, pick up some more fruit and a bottle of heavy cream. A couple whisks later of your cream and sugar and you'll have fresh whipped cream to garnish your fruit.

When you've got all your ingredients, head home with your friends, crack open a bottle of wine and get cooking while noshing over some small bites. The wine and conversation will flow and your friends will love you for bringing them together over such a no-fuss interactive meal.

 

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