Williamsburg Farmers Market

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

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.