Farmer’s Plate Recipe

Inspired by Guild Tavern

Time30m

Serves4

grilled asparagus & baby carrots, grilled zucchini, edamame hummus, Maplebrook Farm mozzarella, grilled bread

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Ingredients

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Vegetables

1 bunch Asparagus

2 cups Baby Carrots

2 medium Zucchini

Hummus

1 cup Edamame (shelled)

2 tablespoons Tahini

2 tablespoons ReaLemon lemon juice

1 clove Garlic (minced)

2 tablespoons olive oil

1/2 teaspoon Celtic sea salt

2 tablespoons Water

Dairy

8 oz Maplebrook Farm Mozzarella

Bread

4 slices Grilled Bread

Seasoning

to taste Celtic sea salt

to taste white, green, and black pepper

to taste olive oil

Method

Preparation

Prepare the Vegetables

Wash and trim the asparagus and baby carrots. Slice the zucchini into thick rounds.

Make the Edamame Hummus

In a food processor, combine the shelled edamame, tahini, lemon juice, garlic, olive oil, salt, and water. Blend until smooth, adding more water if necessary to reach desired consistency.

Cooking

Grill the Vegetables

Preheat the grill to medium-high heat. Toss the asparagus, baby carrots, and zucchini with olive oil, salt, and pepper. Grill each vegetable until tender and slightly charred, about 5-7 minutes for the asparagus and zucchini, and 10-12 minutes for the baby carrots.

Grill the Bread

Brush the bread slices with olive oil and grill until golden and crispy, about 2-3 minutes per side.

Assembly

Serve the Farmer's Plate

On a large platter, arrange the grilled vegetables, dollops of edamame hummus, slices of mozzarella, and grilled bread. Drizzle with olive oil and season with additional salt and pepper to taste.