The Market Report

John Edmondson, chef at Little Flower Candy Company, takes the sweet red spinach sold at McGrath Family Farms and makes a sandwich with it. He wilts it with caramelized shallots, goat cheese, honey and walnuts on top of toasted wheat bread.

Prosciutto and Red Spinach Sandwich

• 1 Tablespoon unsalted butter

• 1 shallot, peeled and sliced thinly

• 4-5 thin slices of prosciutto, preferrably Prosciutto de Parma

• 2 slices of whole wheat or multi-grain bread

• 1 bunch of red spinach, rinsed thoroughly and dried (McGrath Farms at the Farmer's Market)

• 3 1/4" slices of Cana de Oveja (Spanish sheep's milk cheese)*

• 5 walnuts, toasted and roughly chopped

• 1 Tablespoon rosemary honey

2. Remove shallots from butter and set to the side. Turn up heat to medium and add spinach and a pinch of salt to remaining butter. Quickly wilt the spinach and remove from heat. 1-2 minutes.

3. Lightly toast the bread.

4. Place the shallot and spinach mixture on one slice of bread. Then layer the prosciutto over the spinach. On top of the prosciutto lay the cheese followed by the chopped walnuts. Drizzle the honey and some freshly ground black pepper on top of the nuts. Top with the remaining slice of bread.

*Goat cheese such as Bucheron will work just as well.

Laura Avery also stopped to chat with Amelia Saltsman, author of The Santa Monica Farmers' Market Cookbook. Amelia, who loves to eat crunchy winter salads at this time of year using radicchio, Napa cabbage, arugula and apples, offers this recipe.

Hearty Winter Slaw

Makes 6 to 8 servings

Recipe courtesy of Amelia Saltsman's The Santa Monica Farmers' Market Cookbook.