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    Serving Englewood since 2011

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POST ARCHIVES

Cooking Demo by Cristina Babiak MD

roasted_vegetablesHere are the recipes that Cristina will be demonstrating live at the Market tomorrow!!

Englewood Farmer Market Cooking Class 4/16

GARDEN PESTO: soak 1 cup pumpkin seeds, walnuts, pecans or other shelled nuts until soft. Drain. Put in food processor. Blend with 2-3 garlic cloves, about 1/2 cup olive oil and as much fresh green herbs as you have: any combo mints, cilantro, basil, parsley, chives, tarragon, arugala, spinach, beet greens, dandelion …Add avocado, asagio or parmesan cheese and lemon zest or juice to taste and blend until smooth and creamy. Serve on fish, fowl, veg. Can be formed into balls and frozen for future use.

BEET PATE: In food processor put 3-4 chopped raw washed beets with 1/4 cup olive oil and pulverize smooth. Add 1/2-1 cup of shelled ground pecans, walnuts, or sunflower seeds, 2- 3 cloves garlic, 1 tsp sea salt, 1 tsp of dry herbs, 1 whole lemon squeezed plus zest. Process until creamy paste. Use this on salad, roasted vegetables or as dip with chopped jicama chips or crackers. Refrigerate.

ROASTED FARMERS MARKET VEGETABLES: Slice rinsed sweet potato, Florida red new potatoes, beets, red peppers, eggplants, squash, ect. into small rounds. Place on olive oil sprayed parchment papered pan. Sprinkle with sage, garlic granules, curry powder, herb blends. Spray with olive oil (Misto works great), and bake in toaster oven 25-30 minutes until soft. Thinner slices make chips.

ROASTED WILD SALMON: Place salmon on parchment paper in toaster oven at 320 degrees with skin side up for 5 minutes. Flip the filet over. Spoon dollup of Garden Pesto on salmon . Continue cooking carefully for 4-5 minutes, until flesh separates with fork. Do not overcook. Serve with market fresh roast vegetables. This works for other fish or boneless skinless chicken breasts also.

Dr. Babiak is a Florida licensed MD/Herbalist, providing consultation in her home office in Englewood to help patients recognize the cause of their health problems and encourage the practice of relaxation response to enable healing. She encourages changing their diet to organic foods with low inflammation, low additives that are easy to digest along with herbs that promote optimal digestion and decrease inflammation. This involves teaching healthy food choices and preparation and support in order to make profound changes. She teaches community self-healing classes, where she shares her knowledge for current herbal and naturopath conferences, her clinical experiences since graduating from University of Louisville Med School and Family Practice residency at Florida Hospital Orlando 1982 and from her on-line research. For more information visit her website cristinababiakmd.com

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