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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.

Anchovy
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
pdflogosmallk-icon Guacamole
by cookbook author Suzanne Carreiro (www.suzannecarreiro.com).
Berries
pdflogosmallLemon-Lime Tartlets with Berries 
Cindy Pawlycn, Cindy's Backstreet Kitchen and Mustards Grill.
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
pdflogosmall24 Karrot Cake with Cashew Frosting by Karen Schuppert.
Cheese
 pdflogosmallLiptauer Cheese 
by Cindy Pawlcyn, Cindy's Backstreet Kitchen and Mustards Grill.
Cherries
pdflogosmallChocolate Chip Shortcake with Cherry Sauce and Kirsch Whipped Cream
by Annie the Baker.
Eggs
Moroccan Melody Chermoula (Great served with Egg Salad over Salad Greens), Michele Anna Jordan, Cookbook, Vinaigrettes & Other Dressings.
Fish
pdflogosmallBeer Battered Fish with Buttermilk Coleslaw and Tartar Sauce 
by Andy Wild, Executive Chef.
Halibut
pdflogosmallWild California Halibut Ceviche
by Andy Wild, Executive Chef.
Kale
pdflogosmallRibollita-Tuscan Bread Soup 
by cookbook author Suzanne Carreiro.
Lamb
pdflogosmallSpicy Lamb Sausage
by Stephen Barber, Executive Chef, Farmstead.
Mahi Mahi
pdflogosmallMahi Mahi Tacos with Mango Salad and Chipotle Aioli 
by Vicky Acosta, Chef de Cusine, The Grill, Meadowood Napa Valley.
Melon
pdflogosmallSmoky Melon Gazpacho 
by Chef Karen Schuppert.
Mussels
pdflogosmallMussels Steamed in Belgian Beer 
by Cindy Pawlcyn, Owner/Chef, Cindy's Backstreet Kitchen, Mustards Grill. 
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, Mustards Grill.
Pancakes
pdflogosmallSourdough Pancakes by Chef Instructor, Lars Kronmark, Culinary Institute of America, Greystone.
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 English Pea Salad by Vicky Acosta, Chef de Cuisine, The Grill, Meadowood Napa Valley.
Peppers
 pdflogosmallBlistered 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, 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 
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.
pdflogosmallRoasted Yellow Tomato Soup with Pesto & White Corn by St. Helena Montessori Schools, Grant Showley and Culinary Students.
Watermelon
 pdflogosmallWatermelon and Rock Shrimp Salad Kelly McCown, Executive Chef, Goose and Gander Restaurant.
Zucchini
k-iconpdflogosmallChocolate Zucchini Cake by Chef Karen Schuppert