Williamsburg Farmers Market

  (Williamsburg, Virginia)
in Merchants Square
[ Member listing ]

Healthy Smoothie Recipes

Berret's Seafood Restaurant demonstrated these recipes at the Williamsburg Farmers Market Chef Tent on May 7, 2011.

 

Energy Smoothie

1 Apple, cut up

1 Tbsp Honey

1 Rounded Tbsp Peanut Butter

1/2 Cup Fat-free Yogurt

1/4 Cup Chocolate Whey Powder

1/2 Cup Fat-free Milk

2-3 Ice Cubes (optional)

Place all ingredients in a blender and blend for 30 seconds. 

Enjoy.

 

Refreshing Smoothie

6 Strawberries

1/2 Cup Blueberries

1/2 Cup Apple Juice

1/2 Apple, cut up

1 Tbsp Honey

1/4 Cup Vanilla Whey Powder

1/4 Cup Wheat Germ or Oatmeal

1/2 Cup Yogurt

2-3 Ice Cubes (optional)

Place all ingredients in a blender and blend for 30 seconds. 

Enjoy.

 

 

 
 

Butternut Squash Mashed Potatoes

Chef Jean Monaco of Martin’s prepared this dish at the Williamsburg Farmers Market Chef Tent on September 11, 2010.  Serves 4.

Ingredients

4 to 5

medium white potatoes

 

1

medium butternut squash

 

1

pkg. Boursin cheese

 

½

cup milk

 

¼

cup butter

 

~

salt & pepper to taste

 

~

olive oil to coat

 

~

Chef’s Note: recipe can also be made with sweet potatoes or carrots.

Steps

  1. Preheat oven to 350 degrees F.
  2. Peel and dice the butternut squash, discarding seeds.
  3. Toss with a small amount of olive oil, salt and pepper.
  4. Roast at 350 degrees for 30 minutes or until soft.
  5. Wash potatoes and peel.
  6. Cut potatoes into large dice and steam or boil until soft.
  7. Melt the butter and add the milk and heat until warm, not boiling.
  8. Drain potatoes and place in mixing bowl with squash.
  9. Using a mixer, mix potato/squash mixture.
  10. Slowly add milk/butter mixture making sure not to make potatoes too runny.
  11. Taste and adjust seasonings as necessary.
 
 

Rosalyn's Zesty Fruit Dip

Rosalyn Taylor of Hampton Roads Food Safety Co. demonstrated this recipe at the Williamsburg Farmers Market Chef Tent on August 21, 2010

1 ? 8 oz. pkg. of cream cheese

1/3 cup of sugar

1/4 cup of concentrated frozen pineapple juice or fresh pineapple juice

1/4 cup of fresh squeezed lemon juice

2 tablespoons of milk

Put all of your ingredients in a medium bowl. Mix well using a mixer. Refrigerate for 1 hour before serving. This will serve 15 ? 20 people.

This is a favorite summer and holiday dip. For more zest add as much lemon juice as you desire.

 
 
RSS feed for Williamsburg Farmers Market blog. Right-click, copy link and paste into your newsfeed reader

Calendar


Search


Navigation


Topics


Feeds


BlogRoll