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Markets |
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WEDNESDAY
Arizona Ave & 2nd St.
8:30am-1:30pm |
SATURDAY
Arizona Ave & 3rd St.
8:30am-1:00pm |
SATURDAY
2200 Virginia Ave.
8:00am-1:00pm |
SUNDAY
2640 Main Street
9:30am-1:00pm |
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RECIPES
Here's a
peak at some of the food our staff is
enjoying
this week plus recipes from Ask the
Dietitian
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NICOISE SALAD for two |
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1 small jar olives |
Adams Olives |
All SM Markets |
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1 jar pickled green beans |
Gean Farms |
Wed / Sat dtn / Sun |
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6 Fingerling Potatoes steamed &quartered |
Wieser Farms |
All SM Markets |
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2 C Red leaf lettuce, washed & torn |
Fairview Garden Farms |
Wed |
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2 eggs hard boiled, peeled & quartered |
Lily's eggs |
All SM Markets |
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3/4 lb tuna steak |
Anjin Seafood |
Wed / Sat dtn |
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1/2 C Olive oil |
Adams Olives |
All SM Markets |
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1 shallot minced |
Schaner Farms |
Wed |
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1/2 tsp Dijon Mustard |
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1 Tbsp Champagne Vinegar |
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1 Tbsp Tarragon |
Coleman Farms |
Wed / Sat dtn |
Wisk last 4 ingredients together.
Slowly add oil while whisking then add
salt & pepper, set aside. In a
shallow dish, add 1/4 C of the marinade
to the fish, coat and let sit for 30
minutes. spray grill lightly with
oil & pre-heat to medium. Grill
fish 5-7 minutes on each side. Set
aside for 3 minutes. Arrange
lettuce on plates, top with small bunch
of pickled beans, a pile of the steamed
potatoes, eggs, olives and tuna.
Drizzle remaining dressing over salad
and serve.
Enjoy with fresh bread from Farmers
Market bakeries - Rockenwagner, Bejian,
Breadman or Old Town Baking. |
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Hamburger Sliders |
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1 lb ground beef |
Rocky Canyon |
Wed / Sat dtn / Sun |
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1 egg |
Lily's Eggs |
All SM Markets |
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dash ketchup |
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dash Worshtishire sauce |
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dash mustard |
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salt / pepper |
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Avocado |
Valley Center Orchards |
Sunday |
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Onions |
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Tomatoes sliced |
Munak Ranch |
Wed / Sat dtn / Sun |
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cheese |
Spring Hill Jersey |
Sat dtn / Sat Pico / Sun |
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butter |
Spring Hill Jersey |
Sat dtn / Sat Pico / Sun |
Slice onions. Lightly beat the egg
in a large bowl. Combine ground
beef, egg, and next 4 ingredients until
well mixed. Heat grill to medium
high. Form meat mixture into small
patties and grill on each side until
desired doneness.Meanwhile, slice
tomatoes and avocado. Heat butter
on medium heat in a frying pan.
Add onions stirring occasionally to
caramelize.
Enjoy with fresh bread or buns from Farmers
Market bakeries - Rockenwagner, Bejian,
Breadman or Old Town Baking.
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Asian pear, fennel and walnut salad
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1 fennel bulb |
Tutti Fruitti Farm |
Wed / Sat dtn |
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1 large Asian pear |
Penryn Orchard |
Wed |
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2-1/2 tablespoons walnut oil |
Rancho La Vina |
Wed / Sat dtn |
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1-1/2 tablespoons lemon juice |
Schaner Family Farms |
Wed |
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Salt to taste |
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1/3 cup toasted whole walnut halves |
Rancho La Vina |
Wed / Sat dtn |
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¼ cup coarsely grated parmesan cheese |
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- Toast walnuts until light brown.
- Trim stalks and any discolored
areas from fennel bulb. Cut bulb in
half lengthwise, lay a flat side on
a cutting board and cut into very
thin slices.
- Cut pear into quarters and scoop
out cores. Peel quarters and cut
into ¼ inch slices.
- Whisk together walnut oil, lemon
juice and salt in a small bowl.
- Arrange fennel slices and pear
slices on 4 salad plates. Drizzle
Each plate with 1 Tablespoon
dressing. Arrange walnuts and
Parmesan on top.
Nutrition information per serving:
205 calories, fat 16 gr., fiber 4.7
gr.
key nutrient: heart healthy omega 3
fatty acids
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Kale
Salad with Slivered Almonds, Dried
Cherries and Parmesan |
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2 bunches Kale |
Coleman Farms |
Wed / Sat dtn |
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2 Tbsp slivered almonds, lightly toasted |
Kennedy Farms |
Wed/ Sat dtn / Sun |
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2 Tbsp dried cherries |
Kennedy Farms |
Wed/ Sat dtn / Sun |
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2 Tbsp white balsamic vinegar |
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1 Tbsp unseasoned rice vinegar |
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1 Tbsp Honey |
Energy Bee |
Wed / Sun |
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1 Tbsp extra virgin olive oil |
Adams Olives |
Wed, Sat dtn & Pico / Sun |
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Salt and pepper to taste |
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Parmesan cheese shavings |
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- Remove center ribs and stems
from kale.
- Thinly slice leaves crosswise.
- Add almonds and cherries.
- Mix vinegars, honey, oil, salt
and pepper. Add to salad and
marinate for 20 minutes at room
temp.
- Sprinkle cheese shavings over
salad and serve.
Nutrition information per serving:
205 calories, fat 16 gr., fiber 4.7
gr.
key nutrient: heart healthy omega 3
fatty acids
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Persimmon
Salad with goat cheese, candied pecans
and duck prosciutto |
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16 thin slices duck prosciutto (about 8
ounces) |
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1 shallot chopped |
Wieser Farms |
All markets |
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2 Tbsp champagne vinegar |
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2 Tbsp lemon juice |
Schaner Farm |
Wed |
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1/4 tsp sugar |
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1/2 tsp kosher salt |
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1/3 C extra-virgin olive oil |
Adams Olives |
All markets |
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2 persimmons, peeled, pitted & sliced |
Gerwig Farm |
Wed / Sat dtn / Sun |
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4 oz frisse |
Maggies Farm |
Wed / Sat dtn / Sun |
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6 oz goat cheese |
Redwood Hill Farm |
Wed |
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8 oz
mache |
Maggies Farm |
Wed / Sat dtn / Sun |
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1/2 C pecans, candied |
Cal Pecan |
Wed |
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pepper, freshly ground |
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To make the dressing,
- Whisk the shallots, vinegar,
lemon juice, sugar and salt
together.
- Slowly drizzle in the olive
oil, whisking constantly to make
an emulsified dressing. Set
aside.
To make salad
- Cut the ends off each
persimmon. Using a peeler or a
knife, slice off the skin,
removing as little flesh as
possible. Slice thinly using a
sharp knife. Set aside
- Place greens in a bowl and
toss lightly with the
vinaigrette.
- Arrange 2 prosciutto slices
on each plate.
- Divide the slices of
persimmon evenly among the
plates.
- Top each with a generous
handful of greens.
- Crumble in goat cheese.
- Crack pepper over each salad
and finish with the pecans.
Recipe courtesy of
Fords Filling Station |
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This page was last modified on
11/17/2009
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