A fresh summer market inspired dinner

This weekend I went to the Reno farmers market (On California street for you locals). I browsed around for some dinner items. It was opening day so the selection was limited since most stuff isn't all the way in season. I came home with, fresh spinach pasta, a roasted bell pepper sauce, fresh caught halibut, white corn, strawberries, raspberries, cherries and salsa. Tonight I decided to make a meal that was inspired by my purchases. The only items I purchased at the store were asparagus, garlic and Parmesan. I made this great dinner, and had fresh berries for desert and all of it supported local farmers, and was great quality. I plan to visit the farmers markets around town every Saturday, so expect more great meals like this. Both recipes will follow this post. Enjoy. And remember, sometimes you have to let the produce that is available decide what you eat. It can be more fun and exciting that way. I had never cooked halibut before and I could have easily gone to a store and bought salmon or some other fist I was familiar with but this is what the fish guy was offering so I thought why not. I hope my ideas inspire you to visit your local market and create some magic in your own kitchen.

(The rosemary and lemon thyme were grown in my own garden, but still, they weren't purchased at a store)

(There will be a much broader selection to come, citrus, fruits, garlics, lettuces and a wide array of veggies, lets get creative people).

Grilled citrus halibut with fire roasted bell pepper sauce

2 Pieces fresh halibut
6 cloves garlic chopped
5 tbsp olive oil
1 orange juiced
1/4 tsp pepper
pinch salt
2 large sprigs rosemary
2 large sprigs thyme

Cooking spray

1.5 cups fresh roasted bell pepper pesto (mine was purchased a a farmers market)

Preheat grill to medium low. Combine oil, garlic, orange juice, salt and pepper. Cover fish with marinade and place in fridge for up to 1 hour. Spray grill liberally with cooking spray (watch for flame ups). Place fish presentation side down reserving garlic and marinade. Place one sprig of rosemary and thyme on each piece of fish. Grill for 4 minutes remove herbs and place directly on grill. Flip fish and top with remaining garlic and marinade. Grill for 4 more minutes, or until desired doneness. Heat up bell pepper pesto and place on plate. Place fish on top of pesto and serve.

Grilled white corn on the cob

3-4 Corn on the cobs

Preheat grill to medium low. Peel back top halves of corn and remove silks. Fold husk back over corn and soak entire piece of corn in water for 15 minutes. Place corn on grill for 20 minutes. Turn after 10 minutes. The outside will burn but the inside will stay soft and perfect. Remove from heat and use an oven mitt to hold the stem end of the corn. Peel off husks and if you want snap the entire stem and husk off. Roll in butter, serve and enjoy!