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.
Click on the icons below to see a selection of the Chefs that graciously gave us their time during the 2012 Season.
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.
Arugula
Winter Pesto by Amanda Tuttle, Assistant Market Manager.
- 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, Brassica, Cindy's Backstreet Kitchen, Mustards
- Mixed Berries in Lemon Sabayon by Chef Lars Kronmark, Chef Instructor, Culinary Institute of America
- Buttermilk Panna Cotta with Summer Fruit by John Adamson, napavalleychef.com
- Strawberry Cream Pie with Chocolate Crust by Karen Schuppert
- Carrots
- Gingered Carrot Soup by Chef Samuel Scott, Chef Instructor, Culinary Institute of America24 Karrot Cake with Cashew Frosting by Karen Schuppert
- Cheese
- Liptauer Cheese by Chef Cindy Pawlcyn, Brassica, Cindy's Backstreet Kitchen, Mustards
- Cherries
- Chocolate Chip Shortcake with Cherry Sauce and Kirsch Whipped Cream by Annie Baker
- Cucumbers
- Lemon Cucumber Recipes by Chef Alexandra Fochi, Sampas, Brazilian Gourmet Food
- Fish
Beer Battered Fish with Buttermilk Coleslaw and Tartar Sauce by Chef Andy Wild, Executive
Chef, St. Helena Hospital - Fennel
- Fochi Skirt Steak Chimichurri by Alexandra Fochi, sampasfood.com
- Guacamole
- Guacamole Chamacuero adapated from "My Mexico", Diana Kennedy
- 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
- Mahi Mahi
- Mahi Mahi Tacos with Mango Salad and Chipotle Aioli by Chef Vicky Acosta, The Grill,
Meadowood Napa Valley - Melon
Smoky Melon Gazpacho by Chef Karen Schuppert - Mussels
- Mussels Steamed in Belgian Beer by Chef Cindy Pawlcyn, Brassica, Cindy's Backstreet Kitchen,
Mustards
- 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 HealthFarro Salad with Mushrooms, Dill and Feta by Chef Andy Wild, Executive Chef, St. Helena Hospital for Health
- Olives
- Spiced Walnuts & Olives by Chef Cindy Pawlcyn, Brassica, Cindy's Backstreet Kitchen, Mustards
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 Chef John Anderson, napavalleychef.com .
- Peach Prosciutto Bruschetta by Alexandra Fochi, sampasfood.com
- Grilled Peaches withRicotta, Speck, Basil and LMR Honey by Stephen Barber, Executive Chef, Farmstead Restaurant.
- Peas
- Potato Gnocchi with Peas, Parmesan, and Bacon by John Adamson, napavalleychef.com
- Chilled English Pea Soup by Philip Wang, Executive Chef, French Blue, St. Helena.
- English Pea Salad by Chef Vicky Acosta, The Grill, Meadowood Napa Valley
- Peppers
Blistered Shishito Peppers by Chef Vicky Acosta, The Grill, Meadowood Napa Valley - Persimmons
Persimmon Salsa by Amanda Tuttle, Assistant Market Manager - Power Foods
- Strawberry Caprese, Kale Chips, Wheat Berry Salad, Sweet and Salty Roasted Salmon by
Chef Kay Wilson. - Potatoes
- Aloo Bondas, an Indian dish by Seena Shanker (www.neeliyam.com)
- Potato Gnocchi with Peas, Parmesan, and Bacon by John Adamson, 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
- Stone Fruit
- Stone Fruit White Sangria by Alexandra Fochi, sampasfood.com
Tomatoes - Tomato Consomme by Chef Vicky Gusman, Chef, The Grill, Meadowood Napa Valley
- Zucchini
- Chocolate Zucchini Cake by Chef Karen Schuppert