Cooking at the Market Nov 2017 – current

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.

 

 

December 2017

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

with

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

 

Recipe: Smoked Salmon in Square Cucumber Cups

 

Blue Cheese Walnut Ce Palti Quesadilla | Cranberry & Smit Farm Dried Cherry Salsa

Recipe: Blue Cheese Walnut Quesadilla with Cranberry Fig Salsa

 

Even Santa stopped by for a taste!

 

Thanks Bianchini’s for sponsoring 🙂

 

 

November 2017

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).

We added it to a shaved fall salad made with raw butternut and carrot from Gallardo’s Organic Farm

 

 

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.

 

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