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Market District Recipes: Spring Vegetable Salads

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giant eagle market district

(Photo Credit: Giant Eagle Market District)

While it may not look like it outside right now, spring officially arrives tomorrow. With the promise of warmer weather on the way, here’s four great salad recipes from the Giant Eagle Market District!

Sautéed Green Beans with Shitake Mushrooms, Bacon, Onions, & Sun Dried Tomatoes

Compliments of Market District Chef Benjamin D’Amico

  • Serves: 4-6
  • Prep Time: 15 min
  • Cook Time: 5 min

Ingredients:

  • 1 ½ lbs Green Beans, fresh, blanched
  • ¼ lb Market District Bacon, Cooked, rough chop
  • ¾ cup Shitake Mushrooms, sliced
  • ½ cup Sun Dried Tomatoes, julienned
  • ½ cup Vidalia Onions, thinly sliced
  • 1 tsp Fresh Sage, minced
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 ½ tbsp Market District Extra Virgin Olive Oil
  • TT Black Pepper, ground
  • TT Kosher Salt

Directions:

1. Heat olive oil into a sauté pan.

2. Add mushrooms, bacon, onions, tomatoes, & pepper flakes to pan and sauté for 1-2 minutes

3. Add in the blanched green beans & sage, then continue to sauté for 2-3 minutes until tender.

4. Season with salt & pepper.

Note: asparagus & snap peas also work in place of green beans.

Spring Green Bean Salad

Compliments of Market District Chef Benjamin D’Amico

  • Serves: 4-6
  • Prep Time: 10 min

Ingredients:

  • 1 ½ lbs Green Beans, fresh, blanched
  • ¼ cup Red Onion, thinly sliced
  • 1 cup Grape Tomatoes, halved lenthwise
  • 1 cup Cucumber, julienne
  • ¼ cup Market District Extra Virgin Olive Oil
  • ½ tbsp Lemon Zest, fresh
  • TT Black Pepper, ground
  • TT Kosher Salt

Directions:

1. Place all vegetables & lemon zest into a mixing bowl.

2. Toss all ingredients & gently pour on the olive oil.

3. Season with salt & pepper.

4. Place the salad onto a large platter or bowl.

Couscous Salad with Asparagus, Roasted Tomatoes, & Artichokes

Compliments of Market District Chef Benjamin D’Amico

  • Serves: 4-6
  • Prep Time: 15 min
  • Cook Time: 5 min

Ingredients:

  • 2 ½ cups Couscous, cooked
  • ¼ lbs Asparagus, fresh, blanched
  • ¼ cup Red Onion, thinly sliced
  • ½ cup Grape Tomatoes, roasted in the oven with olive oil for 10 minutes
  • ¼ cup Feta Cheese, crumbled (optional)
  • ¼ cup Market District Extra Virgin Olive Oil
  • ¼ cup Lemon Juice, fresh
  • ¼ tbsp Crushed Red Pepper Flakes
  • ¼ tbsp Dried Oregano
  • ½ tbsp Fresh Mint, minced
  • TT Black Pepper, ground
  • TT Kosher Salt

Directions:

1. Place couscous, vegetables, and cheese into a mixing bowl.

2. In another small bowl whish together the olive oil, lemon juice, & seasonings.

3. Pour the dressing over the vegetables & gently toss.

4. Place the salad onto a large platter or bowl.

Spring Pea Brushetta

Compliments of Market District Chef Benjamin D’Amico

  • Serves: 4-6
  • Prep Time: 15 min

Ingredients:

  • 1 lb Peas, frozen, thawed, crushed in between a paper towel
  • 1 ½ tbsp Pistachios, peeled, crushed
  • ¼ cup Parmesan Cheese, shaved
  • 2 tbsp Market District Extra Virgin Olive Oil
  • 1 tbsp Lemon Juice, fresh
  • ¼ tbsp Fresh Tarragon, minced
  • ½ tbsp Fresh Mint, minced
  • TT Black Pepper, ground
  • TT Kosher Salt

Directions:

1. Mix all ingredients except parmesan cheese in a mixing bowl.

2. Place roughly a tablespoon of the pea brushetta onto a piece of toasted baguette or sturdy cracker.

3. Garnish each piece with a piece of shaved parmesan & some cracked black pepper.

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