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 great meals, and a great difference! See the posts for September 2016 – March 2017 here.
EZ Holiday Appetizers
Sponsor: Bianchini’s Market
Gathered all the yummy foods at the market today
and turned then into some delicious, quick appetizers for the holidays.
Roasted Red Pepper Old Dog Ranch Walnut Habanero Pomegranate Dip
Gallardo’s Organic Farm red carrots and broccoli
– recipe from Cool Cuisine – Taking the Bite Out of Global Warming.
One Ocean Seafood Salmon with Square Cucumber Cups
Even Santa stopped by for a taste!
Thanks Bianchini’s for sponsoring 🙂
Winter Squash – Three Ways
Sponsor: Pacific TherX.
November notes the start of season #2 for Cooking at the Market!
First we got a hold of some great Little Sky Bakery Bread from Menlo Park.
Then pressure cooked some Green Oaks Creek Farm sweet dumpling squash (for only 10 minutes) to make a perfect morning comfort treat, Winter Squash Toasts. Top with additional toasted walnuts for a rich crunch.
Next, grilled up some fuyu persimmon, that is the crispy persimmon that looks like an apple. (And yes, slice and grill with butter or olive oil).
Lastly we pan-sauted red kabocha squash with Trader Joe’s Everyday Seasoning
Join us next month! Thanks again to our sponsor, Pacific TherX
Here’s the shaved fall salad recipe.
Email me for any of the other recipes.