Williamsburg Farmers Market

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

Vegetable & Buckwheat Pasta Salad Recipe

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

INGREDIENTS:

VEGETABLE SALAD:

1/2 Lb Oyster Mushrooms

1 Bunch (approx. 12 stalks) Asparagus

1 Cup Roasted Virginia Peanuts

1/2 White Onion, julienned

1/2 Cup Rice Wine Vinegar

2 Tbsp Local Honey

1 Tbsp Red Pepper Flakes

1 Tbsp Soy Sauce

 

PASTA:

1 Lb Buckwheat Noodles

1 Bunch Green Onions, trimmed and cut on the bias

1 Cup Crumbled Feta Cheese

 

DIRECTIONS:

VEGETABLE SALAD:

Clean oyster mushrooms and lightly chop.

Clean 1/2 inch off asparagus stalks, then cut in half.

Blanch mushrooms and asparagus in boiling water for 6 minutes.  Place in an ice bath and set aside.

To julienned onion, add vinegar, honey, pepper flakes and soy sauce.

Combine and toss all ingredients.

 

PASTA:

Cook buckwheat noodles al dente in lightly salted and oiled water.  Drain and chill.

Lightly toss noodles with green onions and feta cheese.

Plate 3-4 ounces pasta mixture.  Top with 3 ounces marinated vegetables and serve

 
 

Marinated Black Bean Salad

Chefs representing SHIP (School Health Initiative Program) demonstrated this recipe at the Williamsburg Farmers Market Chef Tent on Children’s Day, October 16, 2010.

Ingredients:

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)

Directions:

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

 
 

Caramelized Apple and Basil Soup

Caramelized Apple and Basil Soup

Chef David McClure of Berret's Seafood Restaurant demonstrated this recipe at the Williamsburg Farmers Market Chef Tent on September 18, 2010.

Ingredients:

2 lbs. fresh apples, peeled & diced

1/2 lb. white onion, diced

1/4 lb. celery, diced

1 c. rice wine vinegar

2 c. pineapple juice

1 tsp. cayenne pepper

1 tsp. cumin

1 tsp. coriander

1 c. olive oil

1/2 lb. fresh basil

diced tomatoes and fresh basil for garnish

Directions:

Sautee apples, onions and celery until lightly caramelized.

Chill and add to one-gallon bucket with all other ingredients except olive oil.

Blend with a hand mixer and slowly add olive oil.

Once incorporated, chill for at least 2 hours and serve with a fresh basil leaf and diced tomatoes.

Can also be heated in a saucepan and served hot.

 
 

Cold Tomato & Vegetable Gazpacho

Chef Justin Tulip of Opus 9 prepared this dish live at the Williamsburg Farmers Market Chef Tent on August 7, 2010.

Ingredients:

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

*Blanching Tomatoes:

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.

Directions:

Combine all the ingredients in a non metal container and refrigerate overnight.

 
 
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