Archive for the ‘Events’ Category

Roasted Squash Soup with White Beans and Kale

Posted on November 11th, 2015 in Events, Recipes | 1 Comment

1 (2 to 3 pound) any squash, peeled seeded

2 tablespoons olive oil

1 medium onion, chopped

1 Tablespoon of fresh chopped garlic

6 cups vegetable stock

Nutmeg a pinch

Cinnamon a pinch

Ginger; fresh peeled and chopped fine 1 teaspoon

Coconut milk 8 oz

Salt and freshly ground black pepper

½ cup of white beans

1 bunch of kale or any green leaf veggie 2 cups chopped small

 

 

Cut squash into 1-inch chunk place on baking tray and place in oven cook until tender. In a separate pot boil white beans until tender if you soaked your beans first then this will only take about, 20 minutes. Add onion, ginger and cook until translucent, about 8 minutes. Add spices and stock and coco milk. Bring to a simmer and cook until you have reduced the liquid in half, about 15 to 20 minutes. Remove squash chunks from oven and place in a blender and puree. Return blended squash to pot. Stir with liquid add kale and cooked white beans let simmer for a few minutes then seasoned with salt, and pepper to taste then serve.

Brown rice and Quinoa Pumpkin Risotto

Posted on November 2nd, 2015 in Events, Recipes | No Comments

2 cups organic vegetable broth

1 1/2 cups coconut milk

2 tablespoons olive oil

1/3 cup finely chopped shallots

1 cup of chopped mushrooms

2 tsp. chopped garlic

1 tsp chopped ginger

1 ½ cup of brown rice

1 ½ cup of quinoa

1 cup of pureed pumpkin

1/4 cup (1 ounce) grated fresh Parmesan cheese

1 pinch of cinnamon

1 pinch of nutmeg

1/4 teaspoon freshly ground black pepper

¼ tsp of fresh chopped mint

 Heat oil in a large saucepan over medium-high heat; Add shallots; cook 1 minute or until tender, stirring constantly. Add mushrooms and garlic; cook 3 minutes, stirring constantly. Add rice; cook for 1 minute, stirring constantly. Stir in 1 cup broth mixture; cook 6 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 55 minutes total). Stir in pumpkin during last 15 minutes of cooking time. Stir in cheese and remaining ingredients

Stir Fried Curried Veggies with Basmati Rice

Posted on October 21st, 2015 in Events, Recipes | No Comments

¼ cup     julienne bell pepper
1 T       green onion
1 T       sliced long beans
½ cup     sliced cabbage
¼ cup     shredded carrots
¼ teaspoon chopped garlic
¼ teaspoon chopped ginger
¼ teaspoon curry powder

2 Tablespoons veggie broth
1 cup basmati rice
2 Tablespoons olive oil
1 teaspoon Fresh chopped parsley
1 teaspoon fresh chopped cilantro

 

 

In a sauté pan or wok very hot; add oil remove from the fire; add garlic and ginger, let cook for about two minutes; then add curry spice; then add everything( except the cabbage; you want to keep this crisp. Once all of the ingredients are cooking until your desired doneness, Add the liquid- let it simmer for about two minutes to marry the flavors together; toss with fresh herbs and served over rice.

Butternut Squash and Lentil Risotto

Posted on October 14th, 2015 in Events, Recipes | No Comments

By Chef Melvin

2 tsp extra-virgin olive oil
1/4 tsp diced onion
1 cloves garlic, minced
½ tsp seeded and diced fresh jalapeño
½ cup of purred butternut squash
½ cup vegetable broth, or more as needed
¼ cup cooked lentils
2 cups tightly packed chopped kale or leafy green whatever is available
1-2 T lemon juice
1 tsp grated Parmesan cheese
1 tsp dried sweet basil

 

 

 

Directions: In a hot sauté pan add garlic and oil. Then add lentils and onions; once onions are translucent, Add greens and pureed squash; cook until your greens are wilted. Then season with the lemon juice, cheese and basil (add these ingredients at the end) Salt and pepper to taste

Brown Rice and Quinoa Risotto

Posted on October 7th, 2015 in Events, Recipes | No Comments

Brown Rice and Quinoa Risotto
by Melvin Jones

  • 2 tablespoons olive oil
  • 1 pound button mushrooms sliced
  • 1 tablespoon minced garlic
  • 1/4 cup chopped fresh Italian parsley leaves
  • Salt & freshly ground pepper, to taste
  • 2 tablespoons olive oil
    1 cup brown rice
  • 4 cups low-sodium chicken stock or vegetable stock, simmering and covered
  • 1/2 teaspoon ground turmeric
  • 1 cup quinoa
  • 1 cup finely chopped scallions
  • 1 cup of chopped asparagus
  • 1 cups petite peas
  • Freshly grated Parmesan, to taste

 

 

In a large skillet heat the olive oil over moderately high heat until hot sauté the mushrooms, stirring, until golden brown, about 2 to 3 minutes. Reduce heat to moderate and add garlic, stirring, until lightly browned.

In a sauté pan add 1 tablespoon grape seed oil over moderately high heat until hot and sauté the brown rice stirring to coat, about 1 minute. Stir in 1 cup simmering stock Bring to a boil, remove pan from heat and cover. Let stand for 5 minutes. Repeat this same method for your quinoa

Add the mushrooms, scallions, brown rice, remaining 1 cup of simmering stock, and  vegetables cook, stirring until almost all liquid is absorbed. Risotto should be moist and creamy, if it is too dry add boiling water in 1/4 cup increments until desired texture is achieved; Season with salt and pepper to taste.

Healthy Veggie Lettuce Cups

Posted on September 8th, 2015 in Events, Recipes | No Comments

by Chef Melvin

(per single serving)

 

  • Asian long bean – 1 TLBS
  • Green onion-1 tsp
  • Red and yellow bell peppers – 1 TLBS
  • Asian yams –grated -2 tsp
  • Sun dried Jujube julienned -1 TLBS
  • Crumbled cotija cheese –as needed
  • Roasted chopped garlic-1pinch
  • Grape seed oil-to barley coat the bottom pan
  • Lettuce cups- cleaned 1 only
  • Lemon thyme vinegar 1TLBS

Directions: first getting all items prepped julienned both bell peppers and jujube. Remove skin from Asian yam. And Long beans will have to be steamed before as part of prep ounce done let cool. Green onion cut into 1/4inch pieces.

When preparing this dish get a sauté pan very hot first were going to start with the yams to bring out the natural sugar in item ounce starting to brown add garlic let the flavors merged together then ad peppers and jujube, peppers and long bean; sauté for about 2 minutes add lemon ving toss and place in lettuce cup garnish with green onion and cotija cheese.

Carrot, Fennel & Bok Choy Slaw

Posted on November 18th, 2013 in Events, Recipes | No Comments


        by Stacey Amagrande

2 carrots, peeled and shredded or peeled into ribbons
1 fennel bulb, very thinly sliced
1/2 leek, sliced in half long ways and sliced very thin
2 bok Choy, sliced thin
2 T cilantro, chopped
1/2 tsp. sesame oil
1T rice vinegar
3-4 T coconut oil
1 T soy sauce
Zest of one orange

Combine the veggies and cilantro in a bowl. In a separate bowl whisk together wet ingredients, then drizzle over salad and toss.  If making this dish ahead, do not add dressing until ready to serve. Enjoy!

Cooking Demo – Nov. 7th, 2013

Posted on November 6th, 2013 in Events | No Comments
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Come witness the blending of a tasty blend of unusual pairings – As usual Stacey Amagrande will wow your taste buds!

Eggplant, Persimmon and Pears?  – Oh MY!!

Also coming November 9th at Mojave Narrows Regional Park the High Desert Farmers Market will be representing their grand re-opening of the the Horseshoe Lake!  There will be a Kite Festival and Fishing Derby!!! – FUN, FUN, FUN!!!

You will also find a small version of our communities very own High Desert Farmers Market!!!

The Derby starts at 7am and the festivities go on until 4 pm!  The kite festival is free!  Park entrance is $10 a car load!

Grand Opening – Hesperia Civic Plaza Park

Posted on May 8th, 2013 in Events | 11 Comments

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!!!

Holiday Hours

Posted on November 14th, 2012 in Events | 1 Comment

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!!!