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Shannon Spini

Nom Nom Nopales by Stacey Amagrande 

March 3, 2020 By Shannon Spini

One container 16 oz peeled chopped nopales cactus
One small red onion dice Mall
1/4 cup fresh chopped garlic
1 cup diced radish
Half a cup chopped fresh cilantro
Zest and juice of 2 limes
One teaspoon each cumin, paprika, chili powder
Salt and pepper to taste
Enough cooking oil to coat the bottom of a large pan preferably avocado or olive oil
 
Heath oil over medium-high Heat. Add the nopales, Onion, the radish and cook for 2 or 3 minutes stirring consistently. Add the garlic and all of the spices. Cook until the Nepali startender then add the lime zest and Juice, the cilantro, salt and the pepper. Taste. Adjust the seasonings if you need to otherwise serve over rice serve with eggs put into your burrito and enjoy!
Add ins include pepitas, avocado, your favorite beans, even shrimp or grilled chicken! Yum yum nom nom
 

Garlicky-Lemon-Rosemary Brussel Sprouts by Stacey Amagrande

December 16, 2019 By Shannon Spini

2 pints (3 cups) trimmed  halved brussel sprouts 
1 large lemon, quartered and sliced thin
(If you do not wish to eat the lemon rind just use the zest)
3 tablespoons minced garlic
1 teaspoon minced fresh rosemary 
Salt and pepper to taste
2 tablespoons cooking oil
 
Heat the oil in a large pan over medium Heat and toss in the Brussels with some salt and pepper. Pan roast the brussel sprouts for 3 to 4 minutes until they start to turn golden brown then add your prepared lemons and rosemary. Let them cook until the brussel sprouts Brown even more and the lemon start to take on some color from the pan then add your garlic. Season well with salt and pepper and taste make sure to add a little extra pepper since it goes so beautifully with lemon. I love the taste of sliced cooked lemon but if you do not wish to use the Rind as stated above just zest the lemon down into your brussel sprouts when you add your garlic. Cook the garlic for one or two minutes until it’s aromatic but not browned. Serve while piping hot and enjoy! Buon Appetito! 💚

Glazed Carrots & Onions w/Mint by Stacey Amagrande

December 16, 2019 By Shannon Spini

Glazed carrots & Onions w/Mint by Stacey Amagrande

Two bunches carrots Tops and Tails removed washed well no need to peel. Cut into 2 inch sticks
Half of a small red onion sliced thin
A handful of fresh mint leaves equivalent to about a quarter cup
2 tablespoons cooking oil
2 tablespoons honey mustard
2 tablespoons balsamic vinegar
Zest and juice of half an orange
Salt and pepper to taste
 
Heat oil in a pan over medium-high heat add the onions and saute until translucent and very tender but not browned then add the carrots, seasoned with salt and pepper. Pop the lid on so the carrots can steam and cook over medium until carrots are tender about 5 to 6 minutes. 
While the veggies cook whisk together the honey mustard, balsamic vinegar, zest, orange juice and salt and pepper in a small bowl.Stir in the made sauce and coat veggies. Cook another 2 min to adhere the sauce to the veg then stir in the mint. Remove from heat and enjoy! 

Fennel-Apple Slaw By Stacey Amagrande

December 16, 2019 By Shannon Spini

Fennel-Apple Slaw By Stacey Amagrande
 
1 fennel bulb sliced thin
1/2 small red onion sliced thin
1 large apple diced small
1 grapefruit zest first then segmented 
1 handful fresh cilantro chopped
Juice of 1 lemon
2 tablespoons honey
1/4 cup apple cider vinegar 
A drizzle of EVOO
Salt and pepper
 
Combine all the produce in a bowl. Whisk together zest,lemon juice vinegar olive oil salt and pepper. Combine. This light fresh and crisp salad will pick up your palate and cut through any heavy meal items. Give fennel a try its superb! Enjoy!! From my kitchen to yours have a great day.

Holiday Side of Spinach by Stacey Amagrande

December 16, 2019 By Shannon Spini

Holiday Side of Spinach by Stacey Amagrande
 
3 bunches spinach chopped
One large red bell pepper diced small
One small onion diced small
2 large Tomatoes diced small
Half a cup parsley chopped 
2 tablespoons minced garlic
Zest and juice of one lemon
Half a teaspoon fresh grated nutmeg
4 tablespoons cooking oil
Salt and pepper to taste
 
Sauteed the seasoned peppers and onions in a large Skillet with a fitted lid in the oil over medium-high heat until they are tender, about 5 minutes. Add the nutmeg, lemon zest, lemon juice, garlic and tomatoes cook 45 minutes more. Add the spinach and parsley, season again, pop on the lid and cook for 2 minutes or until the spinach is wilted. Serve as is or serve over rice, any leftovers could be stirred into scrambled eggs in the morning. This beautiful green and red side dish is simple healthy and delicious Buon Appetito! Enjoy and happy holidays!
 
Great add-ins would be your favorite olives chopped up, feta cheese, cooked lentils to boost the protein, or slivered almonds. Yum!

Vegan Cauliflower Gratin by Stacey Amagrande

December 16, 2019 By Shannon Spini

1/2 medium onion diced small

2 tablespoons minced garlic
One small cauliflower chopped into small florets equaling about two cups
1/4 cup raw cashews plus 1 cup water Blended to make cashew cream
Half teaspoon garam masala and 1/2 teaspoon cumin
Salt and pepper to taste
2-4 tablespoons of cooking oil to coat a large pan with fitted lid
1 tbsp nutritional yeast
1/3 cup Panko bread crumbs seasoned with salt and pepper
1 tbsp oil
 
Sauteed onion over medium heat until tender about 3 minutes. Then add the garlic, cauliflower, parsley and spices stir together, put the lid on and cook for about 8 minutes over medium low heat until cauliflower is very tender. Add the cashew cream and the yeast and cook for 2 to 3 minutes more.
To make the crumb topping toast the Panko bread crumbs in a pan with the oil until golden tasting for seasoning then put it on top of the cauliflower sprinkle with more fresh parsley and enjoy!
 
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