Dishes you can make from farmers market shopping

13 Comments:

  1. Bhavini
    May 6, 2013 at 10:26 pm

    Cook Brussel sprouts with just oil and garlic. Cut brussel sprouts in half. Saute garlic in oil and keep the brussel sprouts with cut side down. Cover with a lid and let it cook for 15-20 minutes till it is blackish.

    Cook Asparagus with onion garlic and some Sriracha sauce. Quick and fast side dish.

  2. Sneha
    May 7, 2013 at 10:44 am

    I use variety of leafy vegetables (kale, collards,chard).
    Simple just take some olive oil, add garlic, leeks, and finely chopped leafy vegetable with little salt.
    This become side with Roti/Aloo Paratha.

    Madhavi can you please post your recipe for baby Bok Choy veg with Besan. Seems interesting.

  3. Sneha
    May 7, 2013 at 10:45 am

    Next I want to try making kale chips and chutney. At Cupertino farmers market we have an Indian lady who sometimes sells Kale and Coconut chutney…its delicious!

  4. Dimple
    May 7, 2013 at 11:29 am

    In Milpitas ICC farmer’s market, they used to have recipe flyers for seasonal vegetables.

  5. Ameeta
    May 7, 2013 at 6:52 pm

    Once i used kale instead of palak in palak paneer recipe. It turned out good.

    We also like oven roasted vegetable salad using asparagus, sweet potatoes, zucchini, mushrooms, onions, bell peppers, carrots etc…. just coat everything with EVOO, salt, pepper, garlic and some sort of spice/herb mix.

  6. neelamdharod
    May 8, 2013 at 11:24 am

    Ameeta What is EVOO?

  7. Sneha
    May 8, 2013 at 2:11 pm

    Neelam you need to watch food channel for this!
    Its Rachel Ray’s patent for Extra Virgin Olive Oil!!!!

  8. Ameeta
    May 8, 2013 at 2:33 pm

    Maybe, I need to watch less of food tv:)

  9. Kunjal
    May 9, 2013 at 1:59 pm

    baked Sugar snap peas coated in extra virgin olive oil, salt n pepper tastes awesome.

  10. Madhavi Khona
    May 9, 2013 at 9:56 pm

    Baby Bok Choy veg: wash and cut baby Bok Choy along with leaves. In a pan add little oil, season with cumin seeds and sauté Bok Choy. Add salt, turmeric, red chilly powder and cumin coriander powder. All the spices need to be added a little more than usual, since Besan will be mixed.. When it is half cooked, sprinkle Besan and cover it with lid. The steam will cook the Besan and mix it up. it tastes great with juwar/ Bajra rotla and kadhi.

  11. Deepa
    May 16, 2013 at 10:14 pm

    Has anyone made any dish using ‘Jicama’?

  12. Bhavini
    May 16, 2013 at 10:57 pm

    Sneha, Curious what spreads do you use for salads ?

  13. Sneha
    May 20, 2013 at 1:08 pm

    Hi
    Bhavini I buy this Awesome brand dressings from Sunnyvale Market.

    But these are used in very little quantities.

    Base dressing for any of my salads is always lemon juice, salt, pepper

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