Archive for the ‘Recipes’ Category

Berry Booby Salad – Oct 16 (Breast Health Month)

Posted on October 16th, 2014 in Recipes | No Comments
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by – Michelle Creget’

One bunch of Spinach
One crown of broccoli florets
1 cup chopped strawberries
1/2 cup dried cranberries
1/2 cup chopped walnuts
1/2 cup pomegranate seeds

Pomegranate Vinaigrette:
1  1/2 cups Pom juice
5 T  local honey
1/3 cup   EVOO
1T. Vinegar
1/8 tsp. Jorge’s Habitat Habanero sea salt
Dash of pepper

Watermelon walnut salad w/ balsamic dressing – Demo Aug. 12th & 14th

Posted on August 10th, 2014 in Recipes | No Comments

By Rae Venner

1 bunch kale, chopped stems discarded
1 bunch of mixed greens your choice
2 stalks of celery, thinly sliced on diagonal
Half a large watermelon, cut into 1 “ cubes
1 cup feta cheese
1 cup of walnuts, slightly crushed
1 cup Balsamic  oil dressing (How much oil and how much vinegar)?

Optional to make it a meal:

2 grilled chicken breast, cooked, and diced

Toss all ingredients together with dressing; serve

Four Bean Salad (Eat Beans Day) July 3rd demo

Posted on July 2nd, 2014 in Recipes | No Comments
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b
y Stacey Amagrande

 

1 can Garbanzo
1 can Kidney
1 can Black Beans
½ lb. green beans, trimmed chopped ¼ inch or smaller, raw
1 small red onion, finely chopped
3 cloves garlic minced
¼ cup basil, finely chopped
¼ cup rice wine vinegar
½ EVVO
salt and pepper to taste

Whisk the vinegar, oil , salt and pepper in bowl; Add the beans, onion, garlic, and basil to the bowl and combine; Chill.

Cool Down Salad

Posted on June 12th, 2014 in Recipes | No Comments

by Stacey Amagrande

3 nectarines, diced small
1 pint blueberries
1 large cucumber peeled and diced small
1/4 fresh minced basil
Juice of 1 orange
Heavy pinch of salt
1 teaspoon of honey

Simply toss everything in a bowl and chill for at least 30 min. Keep upto 3 days in the fridge. Serve as a relish over fish tacos, a topping over fresh greens or a simply refreshing snack. Enjoy and keep cool!

Fire Roasted Sweet Peppers and Tomatoes

Posted on June 12th, 2014 in Recipes | No Comments

by Stacey Amagrande

3 large heirloom sweet peppers
4 large heirloom tomatoes
1 bunch papalo, arugula or watercress, leaves only
1/2 red onion sliced very thin
1/4 cup fresh dill minced
Juice of 1 lemon
1 tablespoon white wine vinegar
2 tablespoons good extra virgin olive oil
Salt and pepper to taste

Roast tomatoes and peppers over a high flame (directly on the fire) until blackened 3/4 the way around
Allow veggies to cool while preparing the salad.
Put the leaves of the papalo, arugula or watercress into a salad bowl. Add the onion, dill, lemon, vinegar, evoo, salt and pepper. Once veggies are cool cut out the core of the peppers and discard. Chop into a dice or into strips and add to the salad bowl. Toss to combine. Serve as is (warm) or allow to chill in the fridge. The salad will keep up to 3 days!  This is great on its own or serve with your favorite grilled protein and enjoy!!

Curried Cauliflower Soup

Posted on May 21st, 2014 in Recipes | No Comments

By: Michelle

1 Tablespoon extra-virgin olive oil
2 cloves garlic, chopped
1 large yellow onion, diced
1 pound cauliflower florets
1 1/2 teaspoons curry powder
5 cups vegetable stock
2 cups plain Greek yogurt
1/8 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon freshly ground pepper
1 Tablespoon chia seed

In a large soup pot, heat the olive oil over medium heat. Sauté the garlic and onion until clear. Add the cauliflower florets and about 2 tablespoons of the vegetable broth to generate steam. Cover the pot, reduce the heat to medium, and steam the florets for approximately 5 minutes. Add the curry powder and remaining stock. Simmer until the vegetables are very tender, approximately 15 minutes. Remove from heat and slightly mash florets. Return to medium heat, and gradually whisk the yogurt and seasonings into the soup. Once combined, do not bring to a boil to prevent the yogurt from curdling.

Curried Cauliflower Soup

          By: Michelle

 

1 Tablespoon extra-virgin olive oil

2 cloves garlic, chopped

1 large yellow onion, diced

1 pound cauliflower florets

1 1/2 teaspoons curry powder

5 cups vegetable stock

2 cups plain Greek yogurt

1/8 teaspoon ground nutmeg

1 teaspoon salt

1 teaspoon freshly ground pepper

1 tablespoon Chia seed



In a large soup pot, heat the olive oil over medium heat. Sauté the garlic and onion until clear. Add the cauliflower florets and about 2 tablespoons of the vegetable broth to generate steam. Cover the pot, reduce the heat to medium, and steam the florets for approximately 5 minutes. Add the curry powder and remaining stock. Simmer until the vegetables are very tender, approximately 15 minutes. Remove from heat and slightly mash florets. Return to medium heat, and gradually whisk the yogurt and seasonings into the soup. Once combined, do not bring to a boil to prevent the yogurt from curdling. 

pre – Summer Salad

Posted on May 13th, 2014 in Recipes | No Comments

Summer Salad
By Michelle

1 bunch fresh spinach
1 head Romaine
1 1/2 cups of Strawberries, sliced , hats removed
1 large avocado, peeled, diced
1/2 red onion, sliced thin
1/4 cup toasted almonds, sliced
Clean and remove stems from spinach; Wash, drain and chop Romaine into bite size pieces.  Toss the salad ingredients together with the dressing.
Dressing;
1 T. sesame oil
Juice of 1 orange
2 T. white wine vinegar
2 T. honey
1 tsp. poppy seeds

Blend the dressing ingredients together and drizzle onto salad

Pan Roasted Tomatoes w/ Goat Cheese

Posted on May 5th, 2014 in Recipes | No Comments

                         by Stacey Amagrande

8 ripe but firm tomatoes
8 teaspoons fresh goat cheese
1/2 cup slivered green onion
Salt& pepper to taste
Oil to coat a large pans’ surface
Drizzle balsamic vinegar

Cut tomatoes in half;
Heat oiled pan over med-high heat and put tomatoes in cut side down; Cook for 5-6 minutes or until tomatoes are charred on cut side;  Remove from pan and set aside. Repeat with remaining tomatoes if they did not fit in one batch. Season w/salt & pepper; Place a teaspoon of goat cheese atop each tomato and garnish with green onion. Drizzle the balsamic over the top and serve hot, at room temperature or even cold; Great along -side any protein or atop a salad as a nice addition. Keeps in fridge up to a week in the fridge! Bon appetite!
For more recipes:  www.highdesertfarmersmarket.com

Stacey and Michelle demo team

Posted on April 29th, 2014 in Recipes | No Comments

Stacey Amagrande and Michelle Cregett are blessing us we their tantalizing recipes at both of our farmer locations!

Last week at Thursdays market, we tasted fabulous Spanish Style Ground Beef (prepared with our very own local grass fed rancher, Real Country) paired with Avocado Rice Salad!  Oh MY !
This week Big Bear will get to savor the flavor the same of Real Country ground beef but will be paired with the Another Kale Salad!

thanks ladies

Spanish Style Ground Beef

Posted on April 29th, 2014 in Recipes | No Comments


          by Stacey Amagrande

1 lb. ground beef, preferably grass fed ,(Real Country Meats)
1/2 red onion, diced small
3 cloves garlic, minced
1/2 cup cilantro, minced
Zest of 1 lime
1 teaspoon smoked paprika
1 teaspoon ground cumin
Salt to taste
Oil to coat pan.

Sauté red onion till translucent add garlic cook one minute more. Add the ground beef and all the seasonings.. Cook till desired temp. Add the lime zest and cilantro, serve hot.

More recipes :  www.highdesertfarmersmarket.com and Facebook