Cooking at the Market: April 2017 –

Cooking at the Market, a project of Portola Valley Farmers Market, inspires shoppers to try new ways of preparing and enjoying, seasonal local foods. With the help of market sponsors; businesses interested in supporting this tasty, educational effort, we make greats meal, and a great difference! See the posts for September 2016 РMarch 2017 here.

April 2017

Welcome Spring Produce, sponsored by Bianchini’s Market, is April’s theme as asparagus, peas, radishes, and other veggies return to the market.

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We started with market watermelon radish and Sinbad hummus and made Radish Rollup with Pumpkin Seed – a fantastic vegetable as snack, sliced thin on a mandolin. Watermelon radish is naturally this bright red color. Put anything on it and roll it up!

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Then onto Apricot-Glazed Tofu and Asparagus, turning Smit Ranch Farms apricot preserves into an easy sauce with the addition of soy sauce, stone ground mustard, garlic and vegetable stock.

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Finally, Toasted Buckwheat with Red Cabbage Rice, Fresh Pea and Ras el Hanout (a Moroccan spice mix).

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Make the cabbage rice just like cauliflower rice, blending small pieces in a food processor.

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Portola Valley Farmers Market has something for everyone!

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Join us next month! Thanks again to our sponsor, Bianchini’s Market.¬†

Here’s the Apricot-Glazed Tofu recipe.

Apricot Glazed Tofu

Email me for any of the other recipes.

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