Cooking at the Market 2016-2017

We’ve started a NEW program at the Portola Valley Farmers Market!

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The Portola Valley Farmers’ Market now offers live cooking demos onsite. Cooking at the 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 can make a great meal, and a great difference! Farmers’ markets and healthy eating is trendy and hot! Receive solid local outreach and promotion for your business, while aligning with this beloved part of the Portola Valley community. Contact Laura for more info.

 

March 2017

We did this soup today for Cooking at the Market.

Thanks to our local food companies who donated their products.

St Patty’s Soup
3 tablespoons olive oil
1 cup chopped onion
5 cloves garlic, chopped
1 cauliflower, coarse-cut (8 to 9 cups)
4 cups Roli Roti bone broth (substitute vegetable)

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1/4 cup fresh dill, chopped
Kale leaves or any greens, roughly chopped
3 tablespoons nutritional yeast
More than a few grinds Trader Joes Lemon Pepper
Freshly ground white pepper
RC Greens amazing sprouts (I like the dill basil mix, and fresh fenugreek)
Nut’ n’ Bean Lemon Garlic Cashew Cheese

Heat oil in a large pot over medium heat; cook onion, covered, until soft, 5 – 7 minutes. Add garlic and sauté 1 minute. Add cauliflower and sauté a few minutes. Add stock. If you need more liquid to just cover cauliflower, add more stock or water.

Bring to boil. Reduce heat to low, add 2 tablespoons dill and simmer until cauliflower is just tender, about 10 minutes. Stir in greens, and simmer for 3 minutes. Add 3 tablespoons (or to taste) nutritional yeast.

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Remove from heat. Stir in remaining 2 tablespoons dill. Puree in batches in a blender until green (some like it Vitamix-smooth, I like Cuisenart-still-got-some body) adding more liquid if too thick, or more greens if not green enough.

Season with Nut’ n’ Bean orgasmic Lemon Garlic Cashew Cheese

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and RC Greens Shamrocks (Dill Basil mix)

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February 2017

Breakfast is in the house for February and Cooking at the Market

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Thanks to our sponsor Bianchini’s Market of Portola Valley

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We made two dishes, Millet Quinoa Breakfast Cereal with market fruit and flax seed (buy it at Bianchini’s).

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And we made Breakfast Veggies with market veggies, whole Buckwheat groats, egg and bacon as condiments, gomasio and the yummy Pepper Plant sauce from Gilroy, CA.

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Also available at Bianchini’s

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January 2017

January brings back Pacific TherX as our market sponsor. The theme is Vegetable @s Snack. 50% of the America diet is snacking now – so let’s use snacks as condiments for vegetables and make vegetables our snack.
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Start with bringing the “secrets” out in your sauted vegetables

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Assemble some favorite snacks

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And start combining!

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Thanks Pacific TherX!

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December 2016

This month we feature June Oven, the smart oven that heats up three times faster, recognizes what you are cooking (via the camera inside), determines the exact time and temperature for you and knows when your food is done – completely trackable by your cell phone.

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Insert the temperature probe into your meal

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Let the oven see and weigh the food and determine how long it should cook

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Unlike other convection ovens, June has no hotspots – everything cooks evenly, requiring no adjustment of pans during the cooking process.

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James, our handsome market cook, led us through the whole process.

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Feeding us with Butternut Squash, Apple Chicken Pan Roast.

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Care for a bite?

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November

QuickFix Thursday, sponsored by Ron Raimes Automotive.

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We made One Ocean Sea Bass in Pomegranate Curry over Hato Mugi and Brown Rice. This white Sea Bass is sustainably caught off the coast of Santa Barbara, caught by hook and line, and earns Best Choice from Seafood Watch.

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These are the ingredients for the curry

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Hato Mugi is a Japanese, gluten free barley, available at Ranch 99 stores in the Bay Area (organic), or online. It is nutty, pillowy, chewy, and a perfect pair with brown rice. You can’t go into the Chinese grocer and ask for hato mugi because that’s the Japanese pronunciation and most workers speak Chinese. So remember what it looks like, go into the grain aisle and look for it in bags there. It’s the only grain that looks like this.

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Here’s the recipe.

White Sea Bass in Pomegranate Curry over Hato Mugi and Brown Rice

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September

I Feel Better Already sponsored by Pacific TherX

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We partnered with RC Greens, a market vendor, on Zucchini Pancakes with Tzatziki. The greens are a perfect garnish for any tapa or appetizer.

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Gotta love me!   Here’s the recipe:

 

Zucchini Pancakes with Tzatziki

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