•    One, 7–8-ounce lobster tail, cut the raw tail at each knuckle and then in half
•    Juice of fresh lemon
•    Maldon sea salt, to taste
•    8 cherry tomatoes, cut in half
•    1/2 tsp. pepper, freshly ground
•    2 tbsp. lemon vinaigrette (buy a 1/2 pint at Bennett’s)
•    1/2 Hass avocado, cubed
•    1/4 cup cooked bacon, crumbled (not too small)
•    3 cups baby lettuce leaves, washed, dried, and torn into bite-sized pieces
•    3/4 cups arugula, washed and dried
•    Roughly 1/8 cup Shaft’s Bleu Vein Cheese
•    1 lemon, cut in half, to garnish

Fill a 2-quart saucepan with water until 3/4 full and bring to a boil. Add the lobster shell, half of the lemon juice, and a pinch of salt. Return to a low boil for 4 minutes. Remove the shell and add the raw lobster; turn off the heat and let the lobster chunks sit in the hot water for 4 minutes. Strain and place the lobster meat in a bowl; cover with 16 oz. of ice water for 5 minutes, and then remove the lobster. Note: This should—and can—be done before beginning the rest of the recipe.

Place the cooked and cold lobster chunks in a bowl with the tomatoes and toss with the remaining lemon juice and a pinch of salt pepper. Add just enough lemon vinaigrette to moisten (about 1 tbsp.); add the avocado, bacon, lettuce, arugula, and cheese—adding just enough additional dressing to keep the salad lightly dressed. Garnish with half of a lemon (seeds removed) on each plate.

• 6 large beef short ribs, trimmed of excess fat
• Salt & pepper, to taste
• 2 tbsp. all-purpose flour
• 2 tbsp. olive oil
• 2 tbsp. tomato paste
• 2 qt. unsalted beef broth or chicken broth
• Italian parsley, chopped

Marinade
• 2 celery stalks, trimmed and cut into 1-inch pieces
• 2 medium carrots, peeled, trimmed, and cut into 1-inch pieces
• 1 medium leek, white and light-green parts only, split lengthwise, coarsely chopped
• 6 cloves garlic, peeled
• 1 bay leaf
• 4 sprigs fresh thyme, chopped
• 1 bottle cabernet sauvignon
• Whole black pepper, to taste

In a large bowl, add the short ribs and all the marinade ingredients. Marinate for at least 6 hours in the fridge. Remove the meat from the marinade and pat dry with a towel. Strain the veggies from the wine; reserve both for later. Season the meat with a generous amount of salt and pepper. Coat each side with flour and set aside.

Preheat the oven to 350. In a large ovenproof pot, heat the olive oil over medium-high. When the oil begins smoking, carefully slip ribs into the pot and sear until well-browned, 4-5 minutes per side. Transfer ribs to a plate.

In the same pot, sauté the veggies from the marinade until lightly caramelized and browned, approximately 5-7 minutes. Add the wine to the pot, stirring to deglaze. Add tomato paste and stir to dissolve. Bring the liquid to a boil so the alcohol from the wine evaporates. Add broth and bring to a boil. Add the ribs back into the pot. Spoon the liquid over the ribs to coat them.

Cover the pot and transfer to the middle rack of the oven. Bake until meat is tender enough to be pierced easily with a fork, about 2 hours or until fall-off-the-bone tender, opening the oven every 30 minutes and carefully skimming the fat from surface. Garnish with chopped parsley.

•    Arugula
•    1 carrot, shaved with a vegetable peeler
•    Lemon basil vinaigrette*
•    1 heirloom tomato, cut into four pieces
•    3 crostini, toasted (sliced French bread with oil, salt, and pepper; cook at 350 for 15 minutes)
•    1/2 ball fresh burrata
•    Green garlic, marinated and roasted*
•    White truffle oil
•    Maldon sea salt
•    Pepper, to taste

Place a few ounces of arugula into a mixing bowl with shaved carrot. Add dressing to your liking (a light pour is recommended, as too much will weigh down the arugula). Mix the salad and set aside. Top the arugula with tomatoes, crostini, and a chunk of burrata; sprinkle green garlic around the bottom of the plate. Garnish the burrata and tomatoes with white truffle oil and sea salt; add freshly cracked pepper.

Lemon Basil Vinaigrette
• 1 cup olive oil
•    1/2 shallot, diced
•    2 garlic cloves
•    1/4 cup lemon juice
•    5-6 large basil leaves
•    1 tbsp. Dijon mustard
•    2 tbsp. champagne vinegar
•    Salt & pepper, to taste

Add all ingredients (except olive oil, salt, and pepper) into blender and mix on low-medium. Once incorporated, slowly add oil (still on low-medium) until it’s emulsified. Season to taste with salt and pepper.

Roasted Green Garlic
• 3 green garlic cloves
    (stalk & bulb)
•    1/4 cup olive oil
•    1 tbsp. lemon juice
•    Salt & pepper, to taste

Cut off the tops of the stalk where the flesh of the garlic starts (about 4 inches down from the top). Roast on a grill until a little char has built up. Remove immediately. Place into a mixing bowl and cover the top with plastic wrap (this will cause the garlic to sweat and break down). Once cooled, slice, mince, and place into a small bowl. Pour in lemon juice and olive oil, then mix thoroughly and season with salt and pepper to taste.

• 1 medium orange bell pepper, julienned
•    1/2 medium red onion, julienned
•    1/2 jicama, julienned
•    10 cherry tomatoes, sliced in half
•    4 ears fresh corn, roasted and sliced off the cob
•    1 1/2 cups canned black beans, drained and rinsed
•    1/2 cup cilantro, finely chopped
•    1 cup cilantro lime dressing*
•    1 medium head romaine lettuce, chopped

Mix all ingredients (through cilantro) in a bowl and toss with 1 cup of cilantro lime dressing. Place chopped lettuce on a plate or bowl and top with corn salad.

Cilantro Lime Dressing
•    1/3 cup fresh cilantro leaves
•    2 tbsp. lime juice
•    2 tbsp. apple cider vinegar
•    2 tbsp. honey or agave
•    1/4 tsp. salt
•    1/4 tsp. garlic powder
•    1/4 tsp. black pepper
•    2/3 cup olive oil

Place all ingredients (except the oil) in a blender. Turn the blender on and slowly add the oil until it’s emulsified.

Check out the list below for some must-visit markets, where you can snag farm-fresh produce—and a whole lot more (like honey, handmade soap, and fresh-baked bread!).

Historic Folsom Farmers’ Market, Saturdays (year-round), 8 a.m.-1 p.m., 915 Sutter Street, Folsom

Rocklin Farmers’ Market, Saturdays (through October), 8:30 a.m.-noon p.m., 6636 Lonetree Boulevard (RC Willey at Blue Oaks Center), Rocklin

Old Town Auburn Certified Farmers’ Market, Saturdays (year-round), 8 a.m.-noon, 150 Auburn Folsom Road, Auburn

Sunrise Mall Farmers’ Market, Saturdays (year-round), 8 a.m.-1 p.m., 6041 Sunrise Boulevard, Citrus Heights

Placerville Certified Farmers’ Market, Saturdays (through October), 8 a.m.-noon, 345 Placerville Drive, Placerville

Mahany Park Farmers’ Market, Sundays (year-round), 9 a.m.-1 p.m., 1545 Pleasant Grove, Roseville

Fowler Ranch Farmers’ Market, Sundays (year-round), 9 a.m.-1 p.m., 3111 Lincoln-Newcastle Highway, Lincoln

Quarry Ponds Town Center Farmers’ Market, Sundays (through October), 8 a.m.-12:30 p.m., 5550 Douglas Boulevard, Granite Bay

Folsom Sutter Street Farmers’ Market, Sundays (year-round), 9 a.m.-1 p.m., 700 Sutter Street, Folsom

El Dorado County Certified Farmers’ Market, Sundays (through October), 8 a.m.-1 p.m., 4420 Town Center Boulevard (behind Nibblers Popcorn Co. and Trek Bicycle), El Dorado Hills

Fountains at Roseville Farmers’ Market, Tuesdays (year-round), 8:30 a.m.-1 p.m., 1198 Roseville Parkway, Roseville

Marshall Medical Farmers’ Market, Tuesdays (through September), 9 a.m.-1 p.m., 1100 Marshall Way, Placerville

Palladio Farmers’ Market, Wednesdays, 9 a.m.-1 p.m., 260 Palladio Parkway (Whole Foods/Kirklands Parking Lot), Folsom

Burke Junction Certified Farmers’ Market, Wednesdays (through September), 8 a.m.-noon, 3300 Coach Lane, Suite A3, Cameron Park

Main Street Farmers’ Market, Wednesdays (through October), 4-8 p.m., Mooney Lot (next to Hangtown Cantina; across from Ivy Lot), Placerville

FOR MORE INFO ON THESE MARKETS AND OTHERS, VISIT ELDORADOFARMERSMARKET.COM, PLACERGROWN.ORG/FARMERS-MARKETS, AND BEMONEYSMARTUSA.ORG.