June 9th Cooking Demonstration Anacortes Farmers Market

Arugula Salad with Pickled Beets & Sherry Vinaigrette

shaved sweet onion & ‘Chevre cracker’

(serves 2)

3 ounces Arugula

1 ½ ounces shaved sweet onion

Pickled Beets

1 small bunch baby beets (or 4 ounces regular beet)

2 T balsamic vinegar

1 T sugar

½ t salt

Place all ingredients in small sauce pan and cover with cold water. Simmer on low heat until beets are tender.

Sherry Vinaigrette

1 T sherry vinegar

2 T olive oil

1 T canola oil

1 clove minced garlic

S & P tt

Garnish with fresh goat cheese spread on Hub City Foods pepper crackers

Fennel Dusted Salmon with Mushroom Ravioli

snap peas & wilted spinach

12- 16 oz fresh salmon fillet (cod would also work nicely)

1 t ground fennel seed

S & P

Season fish with salt pepper and fennel powder. Pan sear in clarified butter or olive oil to medium (for salmon, cook through for cod).

4 T extra virgin olive oil

4 clove garlic

Seasonal veggies (asparagus, snap peas, zucchini or what ever looks good)

1 package Hub City Foods mushroom ravioli

1 cup small spinach leaves

¼ lemon, to season

S & P

Poach off ravioli in boiling water for about 2 minutes. In another pan warm olive oil with garlic and snap peas, toss with the poached ravioli and spinach. Season to taste with lemon juice, salt & pepper.

June 23 Demo at Anacortes

Crispy Market Vegetable Lumpia

(serves 2)

Rolls:

½ c Fresh peas, Julianne (snow peas, snap peas and / or shelling peas)

½ c Fresh mushrooms, julienne (shitake, morel & or portabella)

½ c chiffinade Napa cabbage

½ c chiffinade Bok Choy

2 T chiffinade Fresh basil

2 T chiffinade Cilantro

1 T minced Ginger

1 T minced Garlic

2 T Sesame oil

2 T Soy sauce

1 pk Lumpia wrappers

1 egg

Vegetable oil for pan frying

Combine all ingredients through sesame oil in sauté pan, cook over medium heat until all veggies are wilted. Deglaze with soy sauce and chill in refrigerator. Roll as demonstrated.

Raspberry Ponzu:

½ pt Fresh raspberries

1 c Orange juice

2 T Ginger

1 T Garlic

1/3 c Soy sauce

2 T Corn starch

Combine all ingredients in small cold sauce pan. Bring up to a slow simmer stirring regularly. Reduce by 1/3.

Fresh Crab Ravioli with Buttered Bok Choy & lemon Crème Friache

(serves 2)

1 package Hub City Foods Dungeonus crab ravioli

2 -3 baby Bok Choy

2 oz shitake mushroom

4 T butter

4 T crème friche

2 T lemon juice

Poach ravioli in slowly boiling salted water for about 2 minutes (until floating). Over medium heat combine garlic, butter, Bok Choy & shitake, cook until Bok Choy is tender. Toss with ravioli & plate with a drizzle of lemon crème friache.

Fresh Skagit Berries with Zabaglione & Hub City Foods Biscotti

½ pt fresh Skagit berries (strawberries, raspberries, black berries & / or blue berries)

Hub City Foods Sorbet

Ravens Wood honey

Lavender blossom (from the neighbors yard)

Biscotti for garnish

Toss berries with lavender & honey top with small scoop. Garnish with biscotti.

Anacortes Farmers Market Cooking Demo August 25th

Tomato, Cucumber & Avacado Salad

With fresh dill & lemon vinaigrette

(serves 2)

6 oz fresh tomato

4 oz fresh cucumber

½ fresh avocado

¼ bu fresh dill

For vinaigrette

Juice of 1 lemon

1 t Dijon

2 T champagne (or white wine) vinegar

4 T olive oil

4 T canola oil

S & P to taste

Chanterelle Con Oglio

(serves 2)

1 package Hub City Foods fresh angel hair pasta (regular or wheat)

1 dry pint fresh chanterelle

5 cloves fresh garlic, sliced

4 T olive oil

½ t chili flake

S & P to taste

4 T fresh parmesan

Sweat the garlic in olive oil, add chanterelle and chili flake, reserve. Cook pasta in boiling water for 1 – 2 minute. Toss pasta with reserved mixture. Top with fresh grated parmesan.

Rolled Sole with Artichoke Ravioli & Fresh Tomato

10 - 14 oz fresh sole

1 package Hub City Foods Artichoke Ravioli

3 clove fresh garlic, sliced

4 T olive oil

1 nice tomato

1 T herb of your choice

S & P to taste

Season fillet of sole with salt, pepper and herb of choice. Roll sole and secure with tooth pick.

Bring pot of water to boil and cook pasta for 1 – 2 minutes.

In sauté pan combine garlic and olive oil over medium heat. Once garlic is translucent add chopped tomato and reserve.

In separate pan place sole in 1 T olive oil, let lightly brown over medium heat. Add white wine and cover. Allow to steam until cooked through.

Toss pasta with garlic and tomato mixture. Plate with sole resting on top of ravioli, garnish with parmesan