Simple Strawberry spinach salad; Demo June 25th, 26th, 27th
Simple Strawberry spinach salad
By Stacey Amagrande
1 pint strawberries, hulled and sliced 1/2 inch
1 bunch spinach washed, stems removed and chopped up
1/2 cup loose pack basil leaves, cut into ribbons (Chiffonade’)
1/4 red onion, sliced very thin
1/4 c slivered almonds, toasted
3 tablespoons balsamic vinegar
1/4 cup plus 2 tablespoons extra virgin olive oil
Salt and pepper
Put prepared spinach, strawberries, red onion and almonds into a salad bowl.
In a small bowl add the vinegar, a pinch of salt and pepper and the basil. Whisk together. While whisking, drizzle in the oil until combined. Pour over salad and toss well. Makes four first course servings!
A great addition to this salad is goat cheese, crumbled bacon, grilled steak.
Grilled Romaine Salad w/Cilantro-Citrus Dressing; Demos for June 11th, 12th and 13th
Grilled Romaine Salad w/ Cilantro-Citrus Dressing
1 head romaine lettuce outer leaves removed and cut in half length-wise
Zest and juice of 1 lemon and 1 lime
3T olive oil
1/2 cup loose packed cilantro, chopped fine
1/4 cup Pepitas, toasted
1 avocado, small dice
Salt and pepper
2 oranges segmented out
Extra olive oil for drizzling
Heat grill to high, drizzle olive oil on both sides of cut romaine grill 1-2 min until grill marks appear and pull off heat, let cool and chop up;
Add the avocado, orange segments and Pepitas to the bowl with the grilled romaine;
In a separate bowl put the citrus juice, zest, salt and pepper in a bowl with the cilantro;
Whisk together and while whisking slowly add the 3T olive oil. Whisk until emulsified (no more separation) drizzle over salad and toss to combine.
Makes 6 first course servings, enjoy!
Cooking Demo for June 4th and 6th
Pan Roasted Tomato and Caramelized Onion “Jam”
by Stacey Amagrande
2 red onion sliced thin
2 pint cherry tomatoes halved
1 T honey
2 T balsamic vinegar
3 T olive oil
Salt and pepper
A pinch red pepper flake (optional)
In a cast iron pan heat the oil over medium heat; Add the onions and season w/ salt and pepper; cook until volume reduces by half about 12 min; Add the tomatoes cook 5 minutes more; Add the balsamic and honey; cook down for 2-4 min till thick and glazes the back side of a spoon.
This garnish is perfect for a burger topper, over scrambled eggs, on a sandwich or in a warm spinach salad!
For more recipes: www.highdesertfarmersmarket.com
Big Bear Recipe Demo – May 21st
Mint – Cashew Pesto w/Grilled Veggies
by Stacey Amagrande
2 Bnch Fresh Mint
¾ cup Raw Cashews
1 T Salt
½ Cup Olive Oil
juice and zest of One Lemon
2 Cloves Garlic
Blend until smooth in a blender or food processor.
Veggies: Squash, zucchini, carrots, potatoes, Asparagus or other types to your liking.
Parboil the potatoes; cut them ¼” thick length wise; Trim asparagus.
Dowse the veggie with the pesto, or toss well in a bowl. Heat grill or grill pan to med – high heat. Cook 4 – 5 minutes or till grill marks appear on the veggies, turn over and repeat on other side. Serve.
Grand Opening – Hesperia Civic Plaza Park
Today is our kick off of the High Desert Farmers Markets’ new SECOND Day, Time and Location!!!!
Bring your best honky tonk look – we have a free country band for you – LIL BIT COUNTRY BAND!!!
Doors open at 4:30 pm till 8:30 pm
Make it an evening, have some dinner, shop for fresh food for the week, browse all the must haves and just have fun, fun, fun!!!
And, if you don’t get enough of us, you can come on Thursday morning to the Victor Valley Community College, 8am till noon!!!
Roasted Spring Veggie/Quinoa Salad
Roasted Spring Veggie/Quinoa Salad
by Stacey Amagrande
1 lb. Peas, shelled
1 bunch young asparagus, woody ends trimmed, cut into 1” pieces
2 medium carrots, peeled, sliced ¼”
2 – 3 medium tomatoes, diced ¼”
2 cups quinoa, cooked
2 T. each: Parsley, cilantro green onion, finely chopped
Zest and juice of 1 lemon
olive oil
Heat oven to 400; In a large bowl toss peas, asparagus, carrots, and tomatoes with 2 T olive oil, season with salt & pepper, put onto baking sheet. Pop into oven for 30 minutes; turn veggies half way through cooking; Cook until tender; Add veggies to prepared quinoa, stir in herbs, lemon zest and lemon juice. Taste, add more salt & pepper if needed.
To add more texture and protein; stir in a ¼ cup of chopped nuts, any nut will do but a great compliment to this salad would be cashew, walnut or pine nut
Roasted Beet Hummus – Big Bear Demo Apr. 24th
Roasted Beet Hummus
by Stacey Amagrande
3 Large Beets, tops and tails removed
2 T Tahini (sesame paste)
¼ Cup Olive oil
juice of 1 large lemon
1 tsp. Salt
3 cloves Garlic
1 Can white beans or Chick peas (garbanzo beans), drained & rinsed
Heat oven to 400; Rap clean beets in foil (covering them completely); Roast for 90 min. and let cool enough to handle; Peel the skins off beets. Quarter the beets and place on blender or food processor with remaining ingredients. Blend until smooth paste forms. Add a little bit of water (by the teaspoon) if too thick. More lemon and salt can be added to your preference.
Serve with veggies, crackers, pita chips, use as a spread in a wrap or on a sandwich. Will stay good in sealed container in the fridge for up to 10 days
Sophie – our official farmers market pooch
Our sweet Sohie finds her retreat every week at the Thursday morning farmers market on the VVC campus. She has visited our market for the better part of 1o years or so. Her weekly visit involves getting lots of hugs and petting from ALL of her favorite vendors and customers alike. This is her special treat after she has done her best to treat the elderly that she visits every week around the valley. She is a therapy dog and her sole purpose is to bring healing to those in much need of repair. We love our special pooch.
Cooking Demo – March 28th
This Cooking demo is Braised Brussel Sprouts and can be found in our recipes menu.
Stuffing for Winter Squash
Stuffing for Winter Squash
This is great for any firm winter squash I used Kombucha
This is per squash.
¼ cup cooked brown rice
2 oz. goat, feta, jack or provolone, crumbled or grated
1 small banana pepper, or any sweet pepper, (3 T.)
1tsp. finely chopped jalapeno
1 clove fresh garlic, minced
3T. onion, finely chopped
2 T. cilantro, chopped
Cut squash in half horizontally; scoop and discard seeds and stringy tissue; Bake in 375 oven until almost fork tender, approx.. 30 min.
Take out of oven and stuff with combined mixture, drizzle with olive oil and place back in oven until veggies are tender and heated through and cheese is melted.
