Market Recipes

Beverages

 Strawberry Pineapple Kale Smoothie 

Preparation Time: 5 Mins

Cook Time: 0 Mins

Serves: 2

 INGREDIENTS

 ● 1 1/2 cups strawberries 

● 1/2 cup milk 

● 1 tablespoon honey 

● 1 cup chopped kale or desired greens ● 1/2 cup chopped pineapple 

● 1 banana 

● 1/2 cup apple juice or 1 apple 

● 1 T Chia seeds 

DIRECTIONS

 1. Combine strawberries, milk, honey and 1/2 cup ice in blender until smooth; set aside. 

2. Combine kale, pineapple, banana, apple juice, chia seeds, and 1/2 cup ice in blender until smooth; set aside. 

3. Serve strawberry mixture immediately, topped with kale mixture.

 NUTRITION FACTS: 186 CALORIES • 1.6G FAT • 42G CARBS • 5.1G PROTEIN  



 Fresh Infused Water 

Preparation Time: 5 Mins

Cook Time: 0 Mins

Serves: 1

 INGREDIENTS 

● ½ lemon, cut into slices 

● ½ cucumber, cut into slices 

● 3 fresh mint leaves 

● 32 ounces of water 

● Ice 

 DIRECTIONS 

1. Combine all ingredients into the water. Enjoy! 

 NOTES

 Forget boring water! The great thing about infused water is you can throw in whatever fruits or vegetables you have. Try flavor combinations like strawberry-basil, raspberry-mint, and blueberry-lime! Throw in some chia seeds for added protein and fiber!

 NUTRITION FACTS: N/A   


SIDE DISHES & SNACKS

 Peach Sorbet 

Preparation Time: 10 Mins

Cook Time: 0 Mins

Serves: 2 to 4

 INGREDIENTS

 ● 3 or 4 peeled and sliced peaches, frozen

 ● ¼ cup milk or water 

 DIRECTIONS 

1. In a food processor puree all the frozen peaches 

2. Scrape down the sides and process again 

3. Add the ¼ cup of liquid, and process until smooth and creamy. (Taste for sweetness, if your peaches aren't sweet enough you can substitute the ¼ cup of milk for either honey or maple syrup.)

 4. You can serve right away or return back to the freezer. 

 NUTRITION FACTS: N/A 


 Hazelnut Coconut Energy Bites 

Preparation Time: 10 Mins

Cook Time: 0 Mins

Serves: 20 Mini Bites

 INGREDIENTS 

● 2 tablespoons raw pistachios 

● 1 cup oats 

● ¼ cup reduced sugar dried cranberries 

● 1 tablespoon chia seeds 

 ● 4 dates, pitted 

● ⅓ cup Stoneground Coco Hazelnut Butter 

● 2 tablespoons honey 

● 3 tablespoons unsweetened coconut flakes 

 DIRECTIONS 

1. Put pistachios, oats, cranberries, chia seeds and dates into a food processor and blend until it creates a flour-like consistency. 

2. While blending the dry ingredients, microwave the Coco Hazelnut Butter until it just starts to melt. (About 10 seconds) 

3. Combine honey and Coco Hazelnut Butter in a separate bowl. 

4. Slowly combine flour mixture into the bowl until it creates a dough like consistency. Add extra honey or coconut butter as needed. 

5. Roll dough into small 1 inch balls. Finally, cover the balls in the coconut flakes. Enjoy! 

 NUTRITION FACTS: N/A 

MAIN COURSES

 Farmer's Market Feta Bruschetta 

Preparation Time: 20 Mins

Cook Time: 10 Mins

Serves: 8 to 10

 INGREDIENTS 

   For Bruschetta: 

● 2 ears fresh corn, husks and silk removed 

● 1 small zucchini, diced in ¼inch pieces 

● 1 medium diced bell pepper, about 1 cup 

● 1 cup diced red onion, (about ¼-inch dice) 

● 4 medium scallions (green onions), thinly sliced 

● 1 red tomato 

● fine zest from one lemon 

● 2 tablespoons lemon juice 

● 3 tablespoons olive oil 

 ● 1 package of Roasted Garlic and Chive Chevre or goat milk feta 

● ¼ teaspoon sea salt 

● 2 tablespoons fresh thyme leaves 

● freshly ground black pepper 

       For Crostini:

 ● 1 plain baguette 

● 1 tablespoon olive oil 

● ¼ cup butter 

● 3 cloves garlic

 DIRECTIONS 

1. Preheat oven to 375 degrees. Slice the baguette crosswise into 1/4 inch thick slices. In a small bowl, stir together the butter, olive oil, and chopped garlic. Spread the butter mixture onto each slice of the bread. Place the slices onto a cookie sheet buttered side up and bake for 8-10 minutes. 

2. While waiting for crostinis to bake, wrap each ear of corn in plastic wrap and place in microwave on high power for 2 minutes. Remove and allow to cool slightly before unwrapping. Slice corn from cob. 

3. Place corn, zucchini, pepper, green onions and lemon zest in a medium size bowl. Stir to combine. 

4. Drizzle with lemon juice and olive oil. Sprinkle with black pepper, sea salt, and thyme. Stir again. 

5. To serve, spread chevre cheese over a crostini, top with vegetable mixture, and enjoy!    

 NUTRITION FACTS: N/A 

Cooking Demo Date

July 27th @ 10 am under the pavilion.