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Chef Tim Westby-Gibson of Café Provençal demonstrated this recipe at the Williamsburg Farmers Market Chef Tent on October 30, 2010.
1 tbl olive oil
12 prawns, peeled and deveined
½ cup mixed thinly sliced peppers
2 oz white wine
2 tbl basil pesto (recipe follows)
Salt and pepper to taste
Heat olive oil in large pan over medium high heat until oil just begins to smoke. Add prawns, season lightly with salt and pepper, and allow to cook for 30 seconds. Add peppers and stir, continuing to cook until prawns are almost done and peppers begin to wilt, about 2 minutes. Add wine and basil pesto, stirring to evenly coat all the prawns, continue to cook until liquid has evaporated and prawns are just cooked through, about 1 minute.
2 cups tightly packed fresh basil leaves
½ cup grated parmesan cheese
¼ cup toasted pinenuts
2 cloves garlic, crushed
¾ cup extra virgin olive oil
Pinch of salt
Combine all ingredients in food processor and process until almost smooth, scraping down the sides of the bowl as necessary. Refrigerate or freeze immediately.
Posted by WFM
@ 08:30 AM EST
Chefs representing SHIP (School Health Initiative Program) demonstrated this recipe at the Williamsburg Farmers Market Chef Tent on Children’s Day, October 16, 2010.
2 (15 oz) cans black beans, drained
9 oz frozen yellow corn
1/4 cup sweet green peppers, raw, diced
1/4 cup sweet red peppers, raw, diced
1/8 cup onions, raw, diced
1 T lemon juice
1 t parsley, dried
½ t cumin, ground
¼ t garlic powder
5 oz salsa
2 t vegetable oil
Monterey Jack cheese (optional)
Combine black beans, corn, green peppers, red peppers and onions in a large bowl.
For dressing, combine the lemon juice, parsley, cumin, garlic powder, salsa and oil.
Pour dressing over salad and toss lightly to combine.
Refrigerate until service.
Optional: sprinkle with shredded Monterey Jack cheese on top before serving.
Nutrition Information: Calories 245, Total fat 2g, Total carbohydrate 23g, Dietary fiber 5g, Protein 8g
Posted by WFM
@ 11:26 AM EDT
Chef Justin Tulip of Opus 9 prepared this dish live at the Williamsburg Farmers Market Chef Tent on August 7, 2010.
6 Ripe Tomatoes (Blanched, Peeled, Seeded & Chopped)*
1 Red Onion (Finely Chopped)
1 Cucumber (Peeled, Seeded & Chopped)
1 Sweet Red Bell Pepper (Seeded & Chopped)
2 Celery Stalks (Chopped)
2 Tablespoons Fresh Parsley (Chopped Fine)
2 Tablespoons Fresh Chives (Chopped Fine)
2 Tablespoons Fresh Basil (Chopped Fine)
1 Clove Garlic (Minced)
¼ Cup Red Wine Vinegar
¼ Cup Olive Oil
2 Tablespoons Lemon Juice
2 Teaspoons Sugar
Tabasco or other hot sauce to taste
Worcestershire Sauce to taste
4 Cups Tomato Juice
Salt & Black Pepper to taste
Core each tomato and lightly X the bottom of each with a sharp knife. Blanch the tomatoes in boiling salted water for 10 seconds and move to an ice bath immediately. Peel and seed the tomatoes saving the juice and discarding the seeds.
Combine all the ingredients in a non metal container and refrigerate overnight.
Posted by WFM
@ 10:45 AM EDT
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