ORINDA COOKING DEMO
from Chef Laura Cusack
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RED QUINOA SALAD WITH ORANGE-MUSCAT VINEGRETTE
Serves 4
1 cup red quinoa, (available at Whole Foods Market)
2 cups of water
1 small peeled raw beet, finely diced or shredded
1 medium cucumber, cut in 1/4" pieces
1 medium avocado, cut in 1/2" pieces
Juice from 1/2 a small lemon
1-2 small ripe tomatoes, chopped
10-12 large fresh mint leaves, chopped
Juice from 1/2 an orange, (may also add chopped orange sections)
1-2 TBS orange-muscat champagne vinegar (available at Trader Joe's),
(or cider vinegar)
1 TBS of real maple syrup, (or agave nectar)
1/2 cup of dry toasted almonds, (available at Trader Joe's)
OPTIONAL:
1 cup chopped cooked chicken, (leftover barbequed chicken tastes great)
Rinse quinoa well and add to boiling water. Turn heat down and simmer for
15 minutes. Keep covered and let stand 5 minutes. Fluff with a fork and cool
completely for salad.
In a large bowl, combine the juice of one orange, 1-2 TBS of orange-muscat
vinegar or cider vinegar, 1 TBS of maple syrup or agave nectar, chopped mint,
lemon juice and the avocado. Add the remaining prepared raw vegetables and
marinate for 2 minutes before adding the cooled quinoa.
Mix together the quinoa, the marinated vegetables and the marinade, until
evenly mixed. You may add the chicken at this point it you're using it.
Serve on a bed of lettuce greens or by itself and enjoy!
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More
recipes
Anna Chan is a Concord and Clayton
local who collects fruit from neighboring
trees - otherwise known as gleaning -
to donate to food pantries. Visit
her blog at thelemonlady.blogspot.com or
email her at AnnaAndAva@gmail.com if
you'd like your tree's bounty to find
a good home.
The
past week has been full of Earth
Day and Earth Week celebrations.
With a table full of information, pictures,
and snacks, CCCFM spread the
word about eating healthy, local,
and sustainably produced food
at four different events recently.
We participated in the John
Muir EarthDay Birthday,
the Mt.
Diablo YMCA Healthy Kids Day, the Lamorinda
Earth Day Festival,
and the Pleasant
Hill Middle School Earth
Day.
Thank you for inviting
us, learning about our mission,
and tasting our delicious locally
grown orange slices!
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SEASONAL MARKETS GRAND OPENINGS |
Goodbye winter, hello seasonal farmers'
markets! We can
hardly believe that it's almost May already as we prepare
for the grand openings of the Pleasant Hill, Martinez, and
Orinda markets. Join us for a day of outdoor family fun with
music, decorations, cooking demonstrations, and the freshest
produce from our local farmers.
Opening days are:
Pleasant Hill:
Saturday May 2nd, 8am - 2pm
Martinez:
Sunday May 3rd, 10am - 2pm
Orinda:
Saturday -open -May 2nd, 9am - 2pm
Saturday –Grand opening -May 9th, 9am - 1pm
And of course, don't forget our year-round
market in Walnut Creek – extended
summer hours begin in May!
Walnut Creek:
Sundays 9am - 1pm
8am-1pm beginning May 3rd
Open Rain or Shine!
Check www.cccfm.org for
locations and directions.
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NEW
RECIPES from Chef Jay Holecek |
Asparagus
Lemon Pepper Pan Quiche
 Ingredients
2 T clarified butter
2 medium onions, diced
3 cloves garlic, minced
I bunch asparagus, sliced diagonally
1 lemon, zested and juiced
6 eggs
1/2 T black pepper
1/2 T sea salt
1/4 cup flour (ground raw buckwheat)
1/2 cup water (or stock)
Directions:
Heat oven to 350 degrees.
Prepare all ingredients prior to starting. Wisk
together the lemon zest, eggs, pepper,
salt, flour and water.
Melt 2 T of butter in an oven proof
sautee pan, when butter is clear,
skim off the foam on top and discard.
Sautee the onions in this clarified
butter, until just beginning to brown.
Add the garlic and asparagus at the
same time, cooking briefly till fragrant.
Add the juice of one lemon, turn up
the heat and pour in the egg mixture.
Shake the pan to allow ingredients
to settle and flatten out.
Place the whole pan into the oven and
bake for 15-20 minutes, until eggs
are set. Allow to rest before slicing
to serve.
Grate some hard cheese over it and
serve with a hearty green or grain
salad for a breakfast or lunch.
Serves 8
Printer-friendly version
Spring Market Strawberry Salsa
 Ingredients
2 stalks Rhubarb, small dice
1 pint strawberries, stemmed and diced
3 sprigs mint, shredded
1/4 bunch cilantro, rough chopped
2 spring onions, thinly sliced
2 limes, zested and juiced
A few dashes cayenne pepper
1
T honey (or to taste)
Sea Salt, pepper to taste
Directions:
Bring a small pot of water to boil
and lightly blanch the chopped rhubarb,
set aside to cool while preparing
other ingredients. Prepare remaining
ingredients and toss together in a
bowl, season to taste.
Serve as a topping for salads or with
grilled fish, shrimp, or chicken or
as an appetizer with toasted pita
triangles, or tortilla chips. You
can even puree some of it with some
red wine vinegar and olive oil for
a tasty dressing. Goes well with anything
you would normally use regular salsa
for.
Makes 20oz
Printer-friendly version
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Martinez
Critical Edge Knife
Sharpening- New
-1st Sun. of each month
Delta Moon Soap- 1st Sun. of each
month
Martinez Arts Association -Kids Activities
Pleasant Hill
Critical Edge Knife
Sharpening- New
-1st Sat. of each month
PH Police Emergency
Preparedness May
16
Orinda
Composting Education May 9
Diablo Valley Quilters-May 16
Walnut Creek
Friends of the Walnut
Creek Library at the market
WC clean up day May 9 |
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CCCFM and NEAR (Nutrition
Education and Agriculture Responsibility)
are seeking 12-20
dedicated high school students to be a part of FOOD FIGHTERS, a
summer and extracurricular club meeting
twice a week. We will:
 -volunteer
at farms and gardens and take farm and
kitchen tours
-put on food, health, and ecology-related
plays for middle and elementary schools
-make props and costumes for
street theater
-have sustainable food/ag-related
movie nights and baking sessions
-go hiking and camping, and more!
Contact Sophie at aed@cccfm.org. |
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