Cooking at the Market May 2018 – current

Cooking at the Market inspires shoppers to try new ways of preparing and enjoying seasonal local foods, with an emphasis on eating more vegetables ūüôā Come learn new cooking techniques and try new foods, thanks to support¬†from the Town of Portola Valley, and our illustrious, local business sponsors.¬†Stop by on Thursday for a shop and a taste, and ask how your business can partner with Portola Valley’s edible education effort. See the posts for November 2017 – April 2018 here.


May 2018

Pizza & Burgers!

Sponsor: Bianchini’s Market

A popular Cooking at the Market Рno surprise.  We started taste-testing California-based Beyond Burgers, a no soy, gluten or GMO patty with 20g of protein, mostly from pea protein. It does a good job impersonating a burger; people liked the taste and texture.


Top with a little Sun Dried Tomato Garlic Spread from Greek Table and call it dinner. Burger from Bianchini’s, Garlic Spread from the market.


Next we used Yums by Cloudia¬† homemade pizza dough for My Big Fat Greek Wedding Pizza. Spread on a “sauce” of Black Olive Hummus from Greek Table,


melted feta cheese, sauted spring red onion, spring garlic, and kale from Salinas-based Gallardo Farms.  Such a hit!


Last we used a gluten-free pizza crust made from cauliflower and brown rice flour to make a Thai Peanut Pizza.


Start with a quick Thai Peanut sauce of Nut ‘n Bean Honey Pumpkin Seed Butter, fish sauce, lime juice, coconut milk, Sriracha & garlic powder to taste.¬† Saute up Gallardo Farms spring red onion and red cabbage, add corn, brown, and remove from heat. Spread the peanut sauce on the crust, squirt on some Sriracha, top with local cheesemaker Morsey’s Mozzarella di Bufala (from Wilton, SE of Sacramento) sprinkle on the sauted veggies, and bake 12 min at 375F. Don’t say I didn’t warn you. YUM!¬† Both the cauliflower crust and fresh Morsey cheese are available at Bianchini’s.¬†

Thai Peanut Pizza recipe.

Thanks to Bianchini’s, and all our product sponsors / market vendors.

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