Moroccan Tomato & Red Pepper Salad



3 red bell peppers

4 ripe tomatoes

½ bunch of fresh, chopped cilantro

2 garlic cloves, finely chopped

Salt & Pepper



Preheat the broiler. Place the red bell peppers on a baking sheet and cook under the broiler for 15 minutes, turning occasionally. Add the tomatoes and broil, turning occasionally, for an additional 5-10 minutes, or until the skins of all are charred and blistered. Remove from the heat and let cool.

Peel and seed both the bell peppers and tomatoes and thinly slice the flesh. Place in a bowl, mix well and season with salt and pepper. Sprinkle with the cilantro and garlic, cover with plastic wrap and chill in the refrigerator for at least 1 hour. Just before serving, drain off any extra liquid.

FYI: sometimes Mumm Farms has already roasted red bells


close up of broccoli

Roasted Asparagus with Garlic



2 bunches thick asparagus, cleaned and trimmed

¼ c. extra-virgin olive oil

4 garlic cloves, finely chopped

1 tsp. coarse sea salt or kosher salt

Freshly ground black pepper

Lemon wedges for serving


Preheat the oven to 450°F.



Arrange the asparagus on a rimmed baking sheet in a single
layer. Sprinkle with the oil, garlic, salt, and pepper and roll
them to coat. Roast in the oven until crisp-tender, about 8-10

minutes. Serve with lemon wedges.



photo of asparagus

Mary Dianne’s Broccoli Salad



½ lb. bacon, cooked and chopped

1 large bunch of broccoli, washed, cut small

2 cups chopped celery

6 small green onions, chopped

1 cup of chopped pecans or almonds

1 cup raisins

2 cups red seedless grapes (I cut them in half)



1 cup mayonnaise (I also tried it with ¼ cup mayo and
the rest plain yoghurt…it worked fine)

¼ cup milk (I use non-fat)

1 tablespoon vinegar

¼ cup sugar (or to taste)


Combine all but the bacon and nuts. Chill.

Add the dressing, bacon and nuts and toss just before serving.


close up of broccoli
Supplemental Nutrition Assistance Program
Phone number to contact Denver Farmers Market 303-887-FARM
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