This Creamy Avocado Pesto Gnocchi is the second recipe in my “Farmers Market Feasts” series for The Kitchn. It includes basil and green garlic I got at the farmers market near my house last week. Click on over to see the recipe, it’s a tasty one!!
By Erin Gleeson | The Forest Feast. Photo of me at the market is by my lovely studio assistant, Anna Rosales.
I’m not really much of a forager, but Miner’s Lettuce is one thing I know well! Growing up in Sonoma County, my mom used to pick it near our house and put it in salads. It’s growing everywhere near our cabin in the woods this Spring, so I couldn’t resist making a salad with it. (I even saw a big patch of it growing in a park in San Francisco recently!) If you don’t have it near you, just substitute baby spinach for this salad.
De-stem the lettuce and wash lightly. Sautee´ a handful of chopped dried figs with 2 diced shallots in a dab of butter for a few minutes until the shallots are golden and a bit translucent. In your palm, form little patties of goat cheese (chevre), then dip each side into breadcrumbs. Fry them in that already buttery pan (adding a bit of olive oil) until crispy and brown. Then top your greens with the goat cheese medallions and the fig mixture, plus a bit of your favorite vinaigrette. Spring in a bite!