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Recipes

F Mkt 27 Sep-99-2applecoring

Some of Napa Valley's most popular chefs and cookbook authors come to the St. Helena Farmers' Market every Friday. They shop or pick up produce orders from the farmers. And almost every other week, one of them does a cooking demo at the canopy under the Redwoods at the end of the market(Click here for the Events Calendar). We're lucky to have a collection of recipes from their visits. During the season, we'll add more recipes, so please check back often.

Click on the icons below to see a selection of the Chefs that have graciously given us their time.

Philip Wang Vicky Acosta Stephen Barber Cindy Pawlcyn Lars Kronmark Kay Wilson Danny Bobovnyik Andy Wild

We've included some of our favorite recipes in PDF format—click on the recipe name to open and print. For recipes kids will like to eat, look for the k-icon symbol.

Anchovey
          pdflogosmallB
oquerónes with Cherry Tomato Relish & Garlic Toast by Vicky Acosta, Chef de Cuisine,
          The Grill, Meadowood Napa Valley

Arugula
pdflogosmallWinter Pesto by Amanda Tuttle, Assistant Market Manager.
Asparagus
pdflogosmallTagliatella with Arugula Pesto, Asparagus, and Pug's Leap Goat Cheese by Amanda Tuttle, Assistant Market Manager
Avocados
pdflogosmallPrawn and Avocado Salsa with Chips by cookbook author Suzanne Carreiro
pdflogosmallk-icon Guacamole by cookbook author Suzanne Carreiro (www.suzannecarreiro.com)
Berries
pdflogosmallLemon-Lime Tartlets with Berries by Cindy Pawlycn, Cindy's Backstreet Kitchen, CP's, Mustards
pdflogosmallMixed Berries in Lemon Sabayon by Lars Kronmark, Chef Instructor, Culinary Institute of America
pdflogosmallk-iconButtermilk Panna Cotta with Summer Fruit by John Adamson, napavalleychef.com
pdflogosmallStrawberry Cream Pie with Chocolate Crust by Karen Schuppert
Carrots
pdflogosmallGingered Carrot Soup by Samuel Scott, Chef Instructor, Culinary Institute of America
pdflogosmall24 Karrot Cake with Cashew Frosting by Karen Schuppert  
Cheese
   pdflogosmallLiptauer Cheese by Cindy Pawlcyn, Cindy's Backstreet Kitchen, CP's, Mustards
Cherries
pdflogosmallChocolate Chip Shortcake with Cherry Sauce and Kirsch Whipped Cream by Annie Baker
Cucumbers
         pdflogosmall  Lemon Cucumber Recipes by Alexandra Fochi, Chef/Owner, Sampas, Brazilian Gourmet Food
Fish
          pdflogosmallBeer Battered Fish with Buttermilk Coleslaw and Tartar Sauce by Chef, Andy Wild.
 
Fennel
         pdflogosmall Fochi Skirt Steak Chimichurri by Alexandra Fochi, Chef/Owner, sampasfood.com
Guacamole
           pdflogosmallGuacamole Chamacuero adapated from "My Mexico", Diana Kennedy
 
Halibut
           pdflogosmallWild California Halibut Ceviche by Andy Wild, Executive Chef.
      
Herbs
pdflogosmallMint Chutney by Seena Shanker
Kale
          pdflogosmallRibollita-Tuscan Bread Soup by cookbook author Suzanne Carreiro
 
Mahi Mahi
          pdflogosmallMahi Mahi Tacos with Mango Salad and Chipotle Aioli by Vicky Acosta, Chef de Cusine, The Grill,
          Meadowood Napa Valley
 
Melon
         pdflogosmall
Smoky Melon Gazpacho by Chef Karen Schuppert
Mussels
          pdflogosmallMussels Steamed in Belgian Beer by Cindy Pawlcyn, Owner/Chef, Cindy's Backstreet Kitchen,
          CPs.
 
Mushrooms
pdflogosmallFarmers' Garlic Toast with Wild Mushrooms, Spinach and Jack Cheese by Chef Instructor, Lars Kronmark, Culinary Institute of America, Greystone
pdflogosmallMushroom Ceviche by Andy Wild, Executive Chef.
pdflogosmallFarro Salad with Mushrooms, Dill and Feta by Andy Wild, Executive Chef. 
Olives
  pdflogosmallSpiced Walnuts & Olives by Cindy Pawlcyn, Chef/Owner, Cindy's Backstreet Kitchen, CP's, Mustards Grill.

Pancakes
         pdflogosmallSourdough Pancakes by Chef Instructor, Lars Kronmark, Culinary Institute of America,      
          Greystone
Pasta
pdflogosmallFarro and Blueberry Salad by Chef Instructor, Scott Samuel, Culinary Institute of America, Greystone
pdflogosmallToasted Quinoa Pilaf with Orange Vanilla Vinaigrette by Chef Instructor, Scott Samuel, Culinary Institute of America
Peaches/Nectarines
k-iconpdflogosmallButtermilk Panna Cotta with Summer Fruit by John Anderson, napavalleychef.com .
pdflogosmallPeach Prosciutto Bruschetta by Alexandra Fochi, Chef/Owner, sampasfood.com
pdflogosmallGrilled Peaches withRicotta, Speck, Basil and LMR Honey by Stephen Barber, Executive Chef, Farmstead Restaurant.
Peas
k-iconpdflogosmallPotato Gnocchi with Peas, Parmesan, and Bacon by John Adamson, napavalleychef.com
pdflogosmall
Chilled English Pea Soup by Philip Wang, Executive Chef, French Blue, St. Helena.
pdflogosmall
English Pea Salad by Vicky Acosta, Chef de Cuisine, The Grill, Meadowood Napa Valley
Peppers
           pdflogosmall
Blistered Shishito Peppers by Vicky Acosta, Chef de Cuisine, The Grill, Meadowood Napa Valley
            pdflogosmall Stuffed Piquillo Peppers with Charred Tomato Sauce by Cindy Pawlcyn, Chef/Owner, Cindy's
              Backstreet Kitchen, CP's, Mustards Grill.

Persimmons
          pdflogosmallPersimmon Salsa by Amanda Tuttle, Assistant Market Manager
Power Foods 
              pdflogosmallStrawberry Caprese, Kale Chips, Wheat Berry Salad, Sweet and Salty Roasted Salmon by    
              Chef Kay Wilson.
Potatoes
pdflogosmallAloo Bondas, an Indian dish by Seena Shanker (www.neeliyam.com)
k-iconpdflogosmallPotato Gnocchi with Peas, Parmesan, and Bacon by John Adamson, napavalleychef.com
Salad
          pdflogosmallAsian Salad Rolls with Dipping Sauces  by Andy Wild, Wild about Food and Drink.           
 
Seafood Paella
           pdflogosmall Seafood Paella by Andy Wild, Wild about Food and Drink.
Spinach
pdflogosmallFarmers' Garlic Toast with Wild Mushrooms, Spinach and Jack Cheese by Chef Instructor, Lars Kronmark, Culinary Institute of America, Greystone
Stone Fruit
           pdflogosmallStone Fruit White Sangria by Alexandra Fochi, Chef/Owner, sampasfood.com

Tomatoes
           pdflogosmallTomato Consomme by Vicky Acosta,  Chef de Cuisine, The Grill, Meadowood Napa Valley
            pdflogosmall Green Tomato Chutney by Dorothy Lopreore, Family Farmer.
             pdflogosmallSummer Market Salad by Vicky Acosta, Chef de Cuisine, The Grill, Meadowood Napa Valley
             pdflogosmallRatatouille by Jim Leiken, Executive Chef, Cindy's Backstreet Kitchen
                pdflogosmall Heirloom Tomato Salad by William Heubel. Chef Instructor, The Culinary Institute of America at Greystone.
Watermelon
            pdflogosmallWatermelon and Rock Shrimp Salad Kelly McCown, Executive Chef, Goose and Gander Restaurant.
            
Zucchini
k-iconpdflogosmallChocolate Zucchini Cake by Chef Karen Schuppert