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

 
 

Pumpkin Bread with Cream Cheese Icing

Jean Monaco of Martin’s demonstrated this dish at the Williamsburg Farmers Market Chef Tent on September 11, 2010.  Makes 2 loaves.

Ingredients

~

BREAD:

3

eggs

2

cups organic sugar

¾

cup vegetable or nut oil

2

cups vanilla Stoneyfield yogurt

1

16-oz. can organic pumpkin

6

tsp. Frontier pumpkin pie spice

cups whole wheat flour

cups unbleached white flour

¼

cup flax seed meal

1

tsp. salt

1

Tbsp. baking soda

½

Tbsp. baking powder

~

ICING:

8

oz. cream cheese

1

box confectioner’s sugar

4

oz. butter, softened

1

tsp. grated nutmeg

Steps

  1. BREAD:
  2. Preheat oven to 375 degrees F.
  3. Beat the eggs until foamy.
  4. Add sugar, oil, yogurt, pumpkin, salt, and spices and mix well.
  5. Combine dry ingredients and add to pumpkin mixture.
  6. DO NOT OVERMIX.
  7. Grease 2 loaf pans and divide bread mixture between the two pans.
  8. Bake for 35-45 minutes in preheated oven.
  9. The loaves should be golden brown when done.
  10. ICING:
  11. Beat together cream cheese and sugar.
  12. Add butter, vanilla and nutmeg.
  13. Chill slightly before icing bread.
 
 
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