Murphy’s Fresh Markets prides itself on carrying only the freshest produce around. We strive to ensure that our customers are nothing but satisfied. From our popular cut fruits to our line of Organics we make it difficult for our competitors to compete against us!
Fresh cut produce
We offer a variety of fresh-cut fruits and vegetables, in cuts and pack sizes to meet all of your fresh produce requirements. From stir fry mixes and bbq, fixing to sliced, diced and julienned fruits and vegetables, we have what you need when you need it!
Fresh-cut produce from Murphy's Fresh Markets saves you time when prepping for meals or on the go for healthy snacking!
Why Organic?
Most people are aware that organically grown food is free from exposure to harmful chemicals, but that is only one small part of what organic is about.
A larger part of organic agriculture involves the health of the soil and of the ecosystems in which crops are grown. Organic agriculture is born from the idea that a healthy environment significantly benefits crops and the health of those consuming them. In addition, organic practices are also viable in the long term, since they are efficient in their use of resources, and do not damage the environment and local communities like large scale "chemical agriculture" does.
Preparation
1. Heat a gas grill or a ridged cast-iron grill pan coated with 1 tablespoon of olive oil. Cook each vegetable cut-side down for 1-2 minutes. Flip and continue cooking for an additional 1-2 minutes before removing to a bowl. Add oil to the grill, as needed.
2. Add the goat cheese and olives to the bowl of vegetables and gently toss to mix.
3. In a separate bowl, combine the garlic, capers, sugar, vinegar and remaining oil and pour over the salad. Season with salt and pepper and toss before serving.
Grilled Balsamic Vegetable Salad w/ Capers & Goat Cheese
Ingredients
1 small eggplant, trimmed and cut into ¼-inch lengthwise slices
6 firm-ripe plum tomatoes, cut in quarters lengthwise
1 each red, yellow, green pepper, seeded and cut into eighths
2 medium zucchini, sliced into thin rounds
½ cup olive oil
3.5 ounces Chevre cheese, cut into quarters lengthwise and sliced thin
¼ cup pitted Kalamata olives
2 cloves garlic, minced
3 teaspoons small capers
½ teaspoon sugar
2 tablespoons Balsamic Vinegar
