Recipes
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.
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 
symbol.
- Asparagus
- Tagliatella with Arugula Pesto, Asparagus, and Pug's Leap Goat Cheese by Amanda Tuttle, Assistant Market Manager
- Avocados
- Prawn and Avocado Salsa with Chips by cookbook author Suzanne Carreiro
- Guacamole by cookbook author Suzanne Carreiro (www.suzannecarreiro.com)
- Berries
Lemon-Lime Tartlets with Berries by Cindy Pawlycn - Mixed Berries in Lemon Sabayon by Chef Lars Kronmark, Chef Instructor, Culinary Institute of America
- Buttermilk Panna Cotta with Summer Fruit by John Adamson (www.napavalleychef.com)
- Carrots
- Gingered Carrot Soup by Chef Samuel Scott, Chef Instructor, Culinary Institute of America
24 Karrot Cake with Cashew Frosting by Chef Karen Schuppert
- Cucumbers
- Lemon Cucumber Recipes by Chef Alexandra Fochi, Sampas, Brazilian Gourmet Food
- Halibut
- Wild California Halibut Ceviche by Chef Andy Wild, Executive Chef, St. Helena Hospital
- for Health
- Herbs
- Mint Chutney by Seena Shanker
- Kale
- Ribollita-Tuscan Bread Soup by cookbook author Suzanne Carreiro
- Melon
Smoky Melon Gazpacho by Chef Karen Schuppert
- Mushrooms
- Farmers' Garlic Toast with Wild Mushrooms, Spinach and Jack Cheese by Chef Instructor, Lars Kronmark, Culinary Institute of America, Greystone
- Mushroom Ceviche by Chef Andy Wild, Executive Chef, St. Helena Hospital for Health
- Pancakes
- Sourdough Pancakes by Chef Instructor, Lars Kronmark, Culinary Institute of America, Greystone
- Pasta
- Farro and Blueberry Salad by Chef Instructor, Scott Samuel, Culinary Institute of America, Greystone
- Toasted Quinoa Pilaf with Orange Vanilla Vinaigrette by Chef Instructor, Scott Samuel, Culinary Institute of America
- Peaches/Nectarines
- Buttermilk Panna Cotta with Summer Fruit by John Adamson
- Peas
- Potato Gnocchi with Peas, Parmesan, and Bacon by John Adamson (www.napavalleychef.com)
- Potatoes
- Aloo Bondas, an Indian dish by Seena Shanker (www.neeliyam.com)
- Potato Gnocchi with Peas, Parmesan, and Bacon by John Adamson (www.napavalleychef.com)
- Salad
Asian Salad Rolls with Dipping Sauces by Chef Andy Wild, Executive Chef, St. Helena Hospital - Spinach
- Farmers' Garlic Toast with Wild Mushrooms, Spinach and Jack Cheese by Chef Instructor, Lars Kronmark, Culinary Institute of America, Greystone
- Tomatoes
- Tomato Consomme by Chef Vicky Gusman, Chef, The Grill, Meadowood Napa Valley
- Zucchini
- Chocolate Zucchini Cake by Chef Karen Schuppert
