Salmon Cakes for Labor Day Weekend! CT Style

Quinoa Salad Prepared at Black Rock Farmers Market Aug Cooking Demo

Quinoa Vegetable Salad                                                                   Serves 4

Ingredients:

2 tablespoons of olive oil

2 red onions, thinly sliced into half moons

1 small purple cabbage, sliced thin

1 bunch rainbow chard, stems diced and leaves cut into ribbons

2 Fresh tomatoes, diced

4 oz. of peas shoots 

2 cups of Cooked quinoa

Feta cheese or ricotta salata, optional

salt and pepper, to taste

Directions:

1.      Heat a sauté pan over medium heat. Once warmed add olive oil and onions. Cook until softened, 5- 7 minutes.

2.      Add in cabbage and swiss chard stems. Cook until softened and then add the chard leaves and cook until they have just wilted. Season lightly with salt and pepper.  Remove from heat add vegetables to bowl with quinoa. 

3.      Next add tomatoes and pea shoots to the bowl. Drizzle with olive oil, season as needed with salt and pepper and gently toss.  Enjoy!  

3.3

Honey Balsamic Vinaigrette as Featured in St. Vincent's August Cooking Demo

Honey Balsamic Vinaigrette                                                   Makes 1 cup

Ingredients:

1 Tbs. of yellow mustard or Dijon

¼ cup of balsamic vinegar

½ - ¾ cup of extra virgin olive oil
2 Tbs. of honey

salt and pepper, to taste

Directions:

1.      In a bowl add mustard and vinegar, whisk to combine. Drizzle in olive oil.  Then add honey.  Whisk well, season with salt and pepper and use as needed.

Chef Notes:

·         Homemade is more cost effective and healthier—lower in salt and sugar—than store brought versions.

·         Try other vinegars like apple cider vinegar, red wine vinegar, even distilled vinegar

·         Add herbs like rosemary or thyme to enhance flavor

·         Try adding minced onion or shallot or garlic

·         Vinaigrette can last up to 7 days in the refrigerator.

Our Demo featured this vinaigrette over a fresh salad utilizing red onions, peppers, cucumbers peaches, nectarines and arugula!

CT Style Month of August

Open Faced Taco "Eggs in Purgatory" in a Tomatillo Salsa Verde Sauce