Cooking Demo April 26th
Creamed Cauliflower Chowder – Vegan and Gluten free
by Kerri Santoro
1 medium Cauliflower, chopped into 1” pieces (for variety try purple, orange or green)
3 or 4 Swiss chard leaves with stalk, yellow, white or red are available
1 large white onion, chopped
1 ½ cups celery with many leaves, chopped
2 cups vegetable broth, look for varieties without MSG
3 cups Almond milk, other milks can be used
1 to 2 T. Dry mustard
½ tsp. white pepper
¼ tsp. cayenne pepper
If making it cheesy add:
3 T. Cornstarch mixed with a bit of water to avoid lumping
2 cups grated cheddar cheese, or any of your favorite for variety
In large stock pot, heat a couple Tablespoons of oil; Add onion and celery and sauté until starting to brown. Then add Swiss chard and sauté through; add cauliflower, dry mustard, nutmeg, white pepper and cayenne combine through; add broth and almond milk and make sure the mixture is completely covered and then at least an inch more; bring to slight boil, then cover, lower heat and simmer until the veggies are tender.
If making it cheesy? Add cornstarch water mixture and bring back to boil until thickened. If it is not thickening after a couple of minutes add another mixture of cornstarch. Once it has reached the desired thickness add the cheese and remove from heat and mix through. Be careful not to make it too thick. If you do? Cook some pasta and make a casserole with it, or you can just add more Almond milk to thin.
Big Bear Farmers Market opens for its 2012 season
Beautiful April weather is an added plus to bring all the wonderful families, vendors, food, fun and farms together once again for its 19th year!
Spring Pea Medley w/Edible Cups
Spring Pea Medley with Edible Bowl
2 tablespoons butter
1 small sweet onion, diced
1 cup fresh shelled green peas
1/2 cup low sodium, low fat vegetable broth
1/2 lb. Sugar snap peas, trimmed
1/2 lb. Snow peas, trimmed
1 tablespoon chopped fresh parsley
Salt and pepper to taste
1 medium head radicchio or leafy lettuce
In a medium skillet, melt the butter over medium low heat.
Add the onion and sauté’ until transparent, about 5 minutes.
Stir in the green peas and the broth, and cook for about 3 minutes.
Add the snap peas, snow peas and parsley, and season to taste with salt and pepper;
Cook, covered, for about 3 more minutes;
Remove the inner leaves from the radicchio and spread the outer leaves out to make a bowl.
Fill the hollow with the pea mixture and garnish with additional Italian parsley.
Cooking Demo April 19th
Spring Mustard Greens & Beans w/Curry
1 bunch mustard greens
1 tablespoon butter
1 small onion, chopped
1 tablespoon minced fresh ginger root
1 pinch red pepper flakes
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can tomato sauce
2 teaspoons curry powder
1/2 cup half and half or coconut milk
Bring a large pot of lightly salted water to a boil. Place greens in the pot, cover, and cook 7 minutes, or just until tender. Drain, and rinse under cold water. Heat the butter in a skillet over medium-high heat; and cook onion until lightly brown. Stir in ginger, and season with red pepper. Mix in greens, kidney beans, tomato sauce, and curry powder. Stir in the half and half, and continue cooking until heated through.
Cooking Demo April 12th
Spring Pea Medley with Edible Bowl
2 tablespoons butter
1 small sweet onion, diced
1 cup fresh shelled green peas
1/2 cup low sodium, low fat vegetable broth
1/2 lb. sugar snap peas, trimmed
1/2 l. snow peas, trimmed
1 tablespoon chopped fresh parsley
Salt and pepper to taste
1 medium head radicchio or leafy lettuce
In a medium skillet, melt the butter over medium low heat.
Add the onion and sauté’ until transparent, about 5 minutes.
Stir in the green peas and the broth, and cook for about 3 minutes.
Add the snap peas, snow peas and parsley, and season to taste with salt and pepper;
Cook, covered, for about 3 more minutes;
Remove the inner leaves from the radicchio and spread the outer leaves out to make a bowl.
Fill the hollow with the pea mixture and garnish with additional Italian parsley.
Cooking Demo April 5th
Spaghetti with White Swiss Chard, Green onion & Cucumber
By: Tracy Archuleta
12oz. Spaghetti
2 Stalks chopped White Swiss Chard (red or yellow maybe used for variation)
4 Stalks chopped Green Onions
1 Med. sliced Cucumber
1/3 c. Low Sodium Soy Sauce (healthier version use Braggs Aminos)
1/2 c. Red Wine Vinegar
1 tbs. Sesame Oil
Cayenne Pepper to taste
In a large pot of boiling salted water, cook pasta until al dente.
Rinse pasta in cold water. Add white swiss chard, green onions
and cucumber and mix.
Add soy sauce, vinegar and sesame oil. Sprinkle cayenne to taste.
Asparagus, Peas, and Radishes
Asparagus, Peas, and Radishes with Fresh Tarragon
- 3 pounds asparagus, tough ends discarded, cut into 2-inch pieces
- 3 tablespoons butter
- ½ pound fresh peas, strings removed from pods
- 1 bunch (about 1 pound) radishes, greens discarded, halved and thinly sliced
- 1/3 cup fresh tarragon, coarsely chopped
- Coarse salt and ground pepper
- Bring a large pot of salted water to a boil. Prepare a large bowl of ice water, and line a baking sheet with a double thickness of paper towels.
- Add asparagus and peas to pot; cook until crisp-tender, 3 to 4 minutes. With a slotted spoon or wire skimmer, transfer to ice bath. Let cool completely, then transfer to prepared baking sheet and pat dry. (Wrap in plastic and refrigerate up to 1 day.)
- In a large pot with a lid, heat butter over medium. Add asparagus and peas. Cover and cook, stirring occasionally, until vegetables are heated through, 6 to 8 minutes. Remove from heat; stir in radishes and tarragon. Season with salt and pepper. Serve immediately.
Both recipes were provided by Every Day Recipes on Martha Stewart Living website. Some modifications were made by High Desert Farmers Market.
Cooking Demo March 29th
Spaghetti with Shaved Asparagus
- Coarse salt and ground pepper
- 12 ounces spaghetti
- 1 bunch (1 pound) asparagus, tough ends removed, shaved with a vegetable peeler
- 4 strips lemon zest, thinly sliced, plus 1 tablespoon fresh lemon juice
- 4 tablespoons butter
- 1 ounce Parmesan, shaved with a vegetable peeler
- 1 small red pepper, halved then slice thinly with vegetable peeler (optional)
- ½ cup sundried tomato, cut into small pieces with scissors (optional)
- In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water. Add asparagus and lemon zest to pot; immediately drain pasta mixture, and return to pot.
- Add butter and lemon juice. Season with salt and pepper, and toss, adding enough pasta water to create a thin sauce. Top with Parmesan.
Cook’s Note
Use a vegetable peeler to create asparagus ribbons and Parmesan shavings. You can substitute another firm cheese, such as Pecorino Romano or ricotta salata.
Recipe from Every Day Meals from Martha Stewart Living website and modified by High Desert Farmers Market
Cooking Demo March 20th – by Tracey
Spring red lettuce and cabbage salad w/ginger & vinegar dressing
by Tracey Archuletta , High Desert Farmers Market
Salad:
1/4 Head Red Lettuce
1/4 Head Green Cabbage
1 c. Red cabbage
2 c. spinach
2 c. Endive
3 Shaved Carrots
Toss together in large bowl.
Dressing:
1/2 C. Onion
1/2 C. Peanut oil
1/3 c. Rice Vinegar
2 tbs. Water
2 Tbs. fresh ginger, grated
1/2 stalk celery
1 tbs. Tomato Paste
4 tsp. Soy Sauce
2 tsp. Sugar
2 tsp. Lemon Juice
1/2 tsp. salt
1/4 tsp. black pepper
Place ingredients into blender and mix until smooth. Gently toss into salad.
Cooking Demo Mar 15th
Winter Mongolian Stir Fry
1 tsp. olive oil
1 tsp. sesame
1 Tbs. Mongolian fire oil
1 cup fresh peas, sliced
1 cup corn
4 carrots, peeled and sliced on diagonal
1 cup Broccoli, separated into flowerettes
1/2 cabbage, cubed
1 onion, diced
1 apple, peeled diced
1/2 orange zest
1 orange squeezed
a splash of teriyaki sauce
In large skillet heat oils; Saute’ onions until transparent. Add diced apples, carrots, peas, corn, cabbage, and broccoli; grade orange zest and add orange juice and teriyaki sauce. Let cook for about 10-15 min.; Serves well over rice.
