Recipe by Michael Perez, Coletta

Demonstrated at the Ponce City Farmers Market on Tuesday, July 5, 2016.

Ingredients:

• 4 ounces cherry tomatoes (Aluma Farm)
• 4 ounce lambs quarter greens (Truly Living Well)
• 1 ounce wildflower honey (Bee Wild)
• Pinch of sea salt
• 4 slices focaccia (Bellina Alimentari)
• 1 ounce Duke’s mayonnaise
• 4 ounces thinly sliced mortadella

Directions:

1. Preheat oven to 350 degrees.
2. In a sauté pan, fry the mortadella until crispy. Set aside.
3. Toast bread for about one minute in the oven.
4. While bread is toasting, slice tomatoes in half. Add one drop of honey to the exposed flesh.
5. Smear mayonnaise on bread and top with crispy mortadella. Place tomatoes on top.
6. Sprinkle with sea salt and garnish with lambs quarter.

Michael Perez of Coletta samples his quail mortadella sandwich (left) with Ponce City Farmers Market visitors