Get out to the Forsyth Farmers Market and support our farmers. Buy all the ingredients for Hungrysouthernwanderer’s delicious recipes below.⁠
Roasted Beet Sald with Orange Vinaigrette 
Fresh beets (red, golden or candy cane), cleaned, peeled and cubed or wedged (Joseph Farms)
Arugula or other mixed greens (Ebenezer Micro Arugula)
Slivered almonds, toasted
Purple onion, thinly sliced
Feta or goat cheese (Bootleg Farms Goat cheese)
Orange Dressing:
Juice of one orange (about half a cup)
1/3 white balsamic vinegar
1 tablespoon Dijon mustard
1/2 cup olive oil
salt and pepper
Preheat oven to 400 degrees. Toss beets with salt, pepper and olive oil, spread out in a single layer on a baking sheet lined with parchment paper. Roast 30-40 minutes until tender. Let cool completely before assembling salad, so you do not wilt the greens.
While your beets roast/cool, make the dressing. HungrySouthernWanderer likes to put all of the ingredients in a mason jar and shake up. Dressing is made and already in a storage container.
When ready to assemble, layer beets on a plate (or bottom of a bowl), top with lettuce of choice, onions, feta and almonds. Drizzle dressing over and add salt and pepper to taste!
Flank Steak Tacos with Grilled Scallion Salsa Verde
Flank Steak (Hunter Cattle)
Marinade:
Juice of one orange
Juice of 2 limes
3 crushed garlic cloves
Half of a jalapeno, sliced
2 TBSP olive oil
Salt & Pepper
Salse Verde
1 bunch scallions (Adams Farms)
1 punch parsley
1/2 jalapeno
Juice of 1 lemon
1/3 cup olive oil
Salt & Pepper to taste
Corn Tortillas
Sliced Red Onion
Feta or goat cheese (Bootleg Farms)
Combine marinade ingredients in a ziploc bag and add steak. Marinate at least 4 hours or overnight.
Preheat your grill or grill pan. Drizzle scallions with a little oil and sprinkle with salt and pepper. Grill 1-2 minutes and flip, grilling another minute, until they are lightly charred. Cut tops off and combine in blender with remaining sauce ingredients. Puree to desired consistency.
Grill marinated flank steak 5 minutes per side, or until it reached 135 degrees for medium rare. Remove from heat and rest 10 minutes before slicing very thin against the grain.
To assemble tacos, warm tortillas and load up with sliced steak, onions, Salsa Verde and cheese.
Grated Carrot Salad
1lb Rainbow Carrots (Adam’s Farm)
Juice of one lemon
1 small garlic clove, finely minced
1 teaspoon Dijon mustard
2 TBSP olive oil
1 TBSP finely chopped parsley
1 TBSP finely chopped chives
Salt & Pepper
Clean and peel carrots. You can finely julienne your carrots with a knife, a julienne peeler or use a box grater. Combine remaining ingredients in a bowl and whisk together to make dressing. Add carrots and toss to coat.