FALL VEGETABLE SALAD
by Claudia Castillo Serves 8, 1 cup per serving Ingredients: 1 cup barley, whole grain couscous, or quinoa 1 medium bulb fennel 1 bunch hearty greens, such as kale, chard, collard greens or beet greens 1 small beet 1 medium…
Cooking Demo by Cristina Babiak MD
Here 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.…
“ORZOTTO” with Ratatouille
This is another fun thing to do… Cook Orzo pasta like a “Risotto” (in half the time!) Prep time: 20 min Cook time: 40 min Serves: 4 or 6 (depending on your appetite!) Ingredients: 3 tablespoons olive oil 1 onion,…
Coconut Veggie Soup… one soup, many flavors
Cooking is a creative process. Mixing ingredients together and discovering new tastes has always been my passion. Making simple recipes from fresh ingredients and inventing new tastes is really fun. Different spices in a same dish make for a different…
Chilled Cucumber/Avocado Mint Soup
Prep time: 5 min Cook time: 0 min!! Serves: 4 or 6 (depending on your appetite!) Ingredients: 4 medium cucumber, half peeled, seeded and diced 1/2 ripe Haas avocado, peeled and diced 1/2 Granny Smith apple, peeled and diced 1…