A recipe from Salt Lake City Farmers Market

Downtown Farmers Market in Salt Lake City has hundreds of vendors, available to you every Saturday. Chef Tina Jean from Harmons cooks a recipe fresh from B.U.G. farms.

TUNA SALAD BAGUETTE(Serves: 2 to 4)

1 Harmons Artisan Sourdough Baguette

8 ounces cooked tuna, shredded

1 head butter lettuce, leaves separated, washed and dried

2 hard-boiled eggs, sliced thin (use egg slicer for uniformity)

½ cup radishes, sliced very thin

¼ cup spicy micro greens

DRESSING FOR TUNA:

2 tablespoons shallots

1 tablespoon Dijon mustard

1 teaspoon honey (less to taste)

¼ cup fresh squeezed lemon juice

1/3 cup extra-virgin olive oil

Salt and pepper, to taste

TAPENADE:

¾ cup Kalamata olives

1 teaspoon fresh garlic

2 teaspoons anchovy paste

2 teaspoons capers

1 tablespoons extra-virgin olive oil

2 teaspoons chopped fresh rosemary

DIRECTIONS:

1. Prepare dressing and tapenade and reserve.

2. Split baguette down the center lengthwise. Remove excess bread from top slice and save for munchies or place in freezer for later use (makes great rustic homemade croutons). This will allow room for the sandwich to close.

3. Toss shredded tuna with dressing and micro greens.

4. Spread tapenade on bottom slice of baguette then layer butter lettuce on top of tapenade. Next lay tuna mixture on top of lettuce followed by the sliced eggs and radishes.

5. Season with salt and pepper to taste. Close sandwich and slice into portions.

ROASTED BEET AND SALMON SALAD (Serves 4)

4 cups packed mixed greens, spinach or arugula

1 cup beets, peeled and cubed into ½ inch pieces

¼ cup toasted pine nuts

2 boiled eggs, chopped

2- 5 ounce portions of Salmon

3 tablespoons fresh dill

2 tablespoon extra-virgin olive oil

Salt and pepper to taste

DRESSING FOR SALAD

2 tablespoons shallots

1 tablespoon Dijon mustard

1 teaspoon honey (less to taste)

¼ cup fresh squeezed lemon juice

1/3 cup extra-virgin olive oil

Salt and pepper, to taste

DIRECTIONS:

1. Prepare dressing and reserve.

2. Preheat oven to 375 degrees Fahrenheit. Toss cubed beets with 1 tablespoon olive oil and season with salt and pepper. Place on a parchment lined baking sheet and roast until fork tender. Remove and cool to room temperature.

3. Season salmon with remaining tablespoon of olive oil, salt, pepper and dill. Place on a baking dish and bake until internal temperature reaches 135 to 140 degrees Fahrenheit. Remove and allow resting for at least ten minutes.

4. Toss greens delicately with dressing. Only use enough dressing to lightly coat the greens. There shouldn't be pooling at the bottom of the bowl.

5. Serve dressed greens with salmon, beets and garnished with toasted pine nuts and eggs.

(Credits: Ideas from America's Test Kitchen with modifications)

Downtown Farmers Market is open every Saturday, 8a.m. - 2p.m. until October 25.

For more information: http://www.slcfarmersmarket.org.