One of my favorite spring/summertime pastimes is visiting the local farmers' market for meal inspiration. Baskets filled with colorful produce and fresh herbs beckon me to come closer while loaves of sourdough and artisanal cheese tempt me with their aroma. The farmers' market is the land of possibilities, especially when it comes to making dinner.
It’s important to have a clear-cut plan when building a full meal using goodies from the market, said Hervé Malivert, Director of Culinary Affairs at the Institute of Culinary Education’s New York City campus. “Usually, I try to go [to the farmers’ market] with a few ideas,” he said, adding that asparagus and arugula have been his go-to items during the spring season. “When I’m there, I start to build, maybe find something interesting.”
