The Federal Way Farmers Market is a summertime staple in the community. Visit the market from 9 a.m. to 3 p.m. every Saturday through October and find the ingredients needed for the dish below.

The Federal Way Farmers Market is in The Commons mall parking lot along South 324th Street.

Roasted vegetables with ground beef

By Vickie Chynoweth

Ingredients:

1 lb Grass Feed Ground Beef (85/15)

1/4 cup classic dark balsamic vinegar (Nature’s Works)

2 small eggplants (J & E Produce)

1/2 tsp sea salt

3 red anaheim peppers (J & E Produce)

1/2 tsp dried rosemary

1 onion cut in half (J & E Produce)

1/2 tsp ground coriander

2 ears of sweet corn, shucked (Sidhu Farms)

1/4 tsp dried cumin

8 red new potatoes, cut in half (Amador Farms)

1/4 tsp dried oregano

1 carrot (Bautista Farm)

1/4 tsp dried thyme

1 clove garlic, minced (Bautista Farm)

4 oz goat cheese

Directions:

1. Prepare grill and spray with nonstick cooking spray. Place eggplant, anaheim, onion, corn, potatoes, and carrot on the grill over a hot flame. Roast vegetables turning as needed.

2. Once anaheim’s skin is charred, place in plastic bag and seal. The anaheim, onion, corn, potatoes, and carrot will take about 10 minutes to roast. The eggplant will take approximately 15 – 20 minutes.

3. Remove charred skin and scrape out seeds with a spoon from eggplant and anaheim peppers. Cut them into chunks.

4. Pinch potato skin to remove loosened skin and cut into quarters. Slice onions and cut in pieces. Remove corn from husk. Grate or slice carrot.

5. Brown ground beef in a large skillet and remove excess oil.

6. Add all other ingredients except for goat cheese. Cook until heated through.

7. Mix in goat cheese before serving.

8. Serve with naan bread.

Makes 8 servings

—

Naan bread recipe

1/2 cup warm water

1/4 cup Extra Virgin Olive Oil (Ancient Trees)

2 tsp rapid rise dry yeast

1/3 cup plain Greek yogurt

1 tsp sugar

1 large egg

2 1/2 cups all-purpose flour, plus extra for rolling

nonstick spray

1/2 tsp salt

Directions:

1. In a small bowl, combine the yeast, sugar and water. Stir quickly to dissolve; set aside for a few minutes until it’s foamy on top. Then stir in oil, yogurt, and the egg until evenly combined.

2. In a medium bowl, add 1 cup of flour and the salt, stir to combine. Add the bowl of wet ingredients to the flour mixture and stir until well combined. Continue adding flour a half cup at a time until you can no longer stir it with a spoon (about 1 to 1.5 cups later).

3. Turn the ball of dough out onto a well-floured countertop; knead the ball of dough for about 3 minutes, adding flour as necessary to keep the dough from sticking (I ended up using about 3 cups of flour total). The dough should be smooth and soft but not sticky.

4. Place dough on a plate and loosely cover the dough with a slightly damp clean kitchen towel. Let it rise for about 45 minutes, or until about doubled in size.

5. After it rises, gently flatten the dough and cut it into 8 equal pieces (think pizza slices). Shape each piece into a small ball by stretching the dough back under itself until the top is smooth and round; set aside.

6. Heat a large skillet over medium heat and spray liberally with non-stick spray. Working with one ball at a time, roll it out until it is about ¼ inch thick or approximately 6 inches in diameter (it will seem very thin). Place the rolled-out dough onto the hot skillet and cook until the underside is golden brown and large bubbles have formed on the top surface. Flip the dough and cook the other side until golden brown as well. Serve plain or brushed with melted butter and garlic.

Notes: Makes 8 naan