Shopping the Larchmont Farmer’s Market on Sunday is part of my weekend routine and one recent Sunday my gal pal Judy Ludy (master of cook & baking) and I were inspired to create a meal of fresh ingredients that were almost solely from the market. My husband came along to document the experience and, of course, eagerly await the food.

On the menu for six guests:

Dinner:
Roasted chicken (we bought rotisserie chickens from the grill guy at the market. It saved us time in the kitchen.)
Japanese Eggplant, Mozzarella & Tomato (Slice the eggplant length wise to wrap around the cheese and tomato-hold closed with a toothpick to grill on bbq)
Roasted Squash and Zucchini (so simple-long slices grilled with evoo, sea salt and pepper)

Two desserts: Just because!
Peach Cobbler with vanilla bean ice cream (Judy’s trick-cut out a 1/3 of the sugar)

Berry Trifle (blueberries, strawberries and raspberries heated in a pot with some lemon juice and a little sugar will reap plenty of juices to be soaked up by your choice of cubed pound cake or angel food cake. I make fresh whipped cream with a touch of vanilla and sugar and then I fold in a jar of lemon curd to the mix. Judy baked a lemon pound cake for the trifle that was awesome, but you can use store bought to save time. It’s all about the layers.

And plenty of wine from Rose to Vinho Verde.

YUM!