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.
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
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
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
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
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.
This Cooking demo is Braised Brussel Sprouts and can be found in our recipes menu.
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.
Braised Brussel Sprouts
2 to 3 Cups Brussels, cleaned, quartered
½ Pablano pepper, finely diced
2 leaves kale, chopped
2 – 3 mushrooms, sliced
fresh squeezed lemon
Heat olive oil; Saute’ Pablano pepper till brown; Add Brussels; Saute’ 2 minuntes; Add kale, mushrooms saute’ for few minutes till kale is bright green; Add spices and 1/3 cup water cover and simmer for about 5 minutes.
LETS WELCOME SPRING WITH A DELICIOUS TREAT FROM US!!!
Udon Vegetable Stir Fry with Garlic, Ginger and Orange Juice
2 tbs. olive oil
1 tsp. sesame oil
1/4 cup finely chopped red onion
3 cloves garlic, minced
3 tbs. fresh ginger
2 lg. oranges
1 small fresh red chili, sliced (optional)
3 Lg. carrots, sliced
3-4 mushrooms, sliced
1/2 cauliflower, cut into florets
1/2 head broccoli, cut into florets
1 red pepper, sliced into strips
1 bell pepper, sliced into strips
2-3 cups baby bok Choy, or other Chinese cabbage
1/4 cup fresh basil
8 oz. Udon noodles
In a 2 qt. pot, bring 1 qt. water to a boil. Add Udon noodles. Bring to a rapid boil, decrease heat and cook for 10 mins. Drain Udon noodles and rinse under cold water and set aside.
Add olive oil to large frying pan over medium-high heat. Then add the onion, garlic and chili. Stir-fry 1-2 minutes; then add the carrots, mushrooms, and cauliflower (1-2 minutes). Add orange zest and juice from the oranges, ginger and sesame oil. Continue stir-frying 2-3 minutes.
Add the broccoli, red pepper and bell pepper. Then add the bok Choy or Chinese cabbage and basil. Simmer until bok Choy or cabbage is cooked but still bright green with some crispness (2-3 minutes). Finally add the Udon noodles and enjoy.
We will be open the Wednesday before Thanksgiving Day. The hours are still 8am till noon. There will be no more changes and as always – WE ARE OPEN YEAR ROUND , rain or shine!!!