STEVE'S SPICY “GUAC” - A-MOLE DIP
FROM: Steven Wisuri
VENDOR: Roses Food Forest
INGREDIENTS: Avocados & Spices (see below)
DIRECTIONS: In a large bowl cut 4 avocados into small pieces. Mash all of the pieces for a smooth texture or
mash less pieces for a chunky texture.
Stir in the juice of one fresh lemon and add the following ingredients:
At least 5 fresh cilantro sprigs, chopped
1 medium tomato, finely chopped
2 slices of crisp bacon, crumbled
4 small sweet peppers
½ cup sour cream
Dash of Worcestershire Sauce, Dash of Sriracha, Dash of Tapatio Sauce
Salt and Pepper to taste.
Taste after each addition and add more of each flavor of choice.
Dip and enjoy!
RICE PILAF (MEDITERRANEAN))
FROM: Ann
VENDOR: Kettlestones
INGREDIENTS:
½ cup noodles
5 Tablespoons olive oil
2 Cups rice
½ Teaspoon red pepper
2 Teaspoons salt
4 cups chicken broth (or beef broth)
DIRECTIONS:
Heat olive oil in a pan, add noodles and sauté until noodles become brown.
Add rice, chicken broth, salt and pepper
Cook until rice is done.
SERVES: 5 – 6
WATERMELON MINT JUICE
FROM: Marco Anaya
VENDOR: Juice Budz
INGREDIENTS:
Watermelon
Mint leaves
DIRECTIONS:
1. Cut and peel 1 whole watermelon but don’t mind leaving some of the rind.
2. Get approx. ¼ pound of mint leaves and wash them.
3. Preferably using a masticating juicer, push watermelon pieces through with mint leaves in between.
4. Once it’s all juiced, strain it & ENJOY!
TIP: Also works as a great mixer.
Great for a refreshing summer juice.
SERVES: 4
JACK’S MEAT BALLS
(Jack Bouck of Kelbo’s Hawiian Bar-B-Que est. 1945-1995)
FROM: Susan Smith (Jack is her father)
VENDOR: Adaboy Acres
INGREDIENTS:
1 Cup tomato sauce
1 Cup tomato paste
1 Package dry Lawry’s Spaghetti Sauce mix
1 Small can deluxe steak and mushroom sauce
1 Small can mushrooms- stems and pieces
1 can water
1 Pound ground round (raw)
2 Eggs
Salt & Pepper
Garlic powder
DIRECTIONS:
Mix all ingredients together, form into balls, rolls balls in flour and sauté
Serve with noodles or rice ----and-----sliced avocados drizzled with lemon juice.
SERVES: 2 - 4
KETTLE CORN
FROM: Dane
VENDOR: Frontier Kettle Corn
INGREDIENTS:
1 Cup of Popping Corn
½ Cup sugar
1 Tablespoon Salt
1 Ounce Olive Oil
1 Large Saucepan
DIRECTIONS:
Heat oil in large saucepan at a high heat until oil slightly smokes.
Put in popcorn and stir until a few kernels pop.
Stir in sugar until it mixes in completely
Stir the popcorn consistently until kernels finish popping three seconds in between each other.
Remove from heat and put into a large bowl.
Lightly salt and serve.
SERVES: 10
DAD’S MAC & CHEESE
FROM: Pauline Hart
INGREDIENTS:
12 Ounces sharp cheddar cheese, shredded
1 pound elbow macaroni
1 Jar Ragu cheese sauce
VENDOR: Java Cat
Salt/pepper/garlic powder to taste
½ Cup milk.
DIRECTIONS:
Cook pasta till tender, drain and set aside.
Grate sharp cheddar cheese and set aside.
Mix cheese sauce into cooked pasta
Pour milk in bottom of casserole dish
Pour in ½ of the cheese sauce/pasta mix
Sprinkle ½ of the shredded cheese on top and add salt & pepper and garlic powder to taste
Pour remaining cheese sauce/pasta mixture on top
Sprinkle remaining shredded cheese on top and add salt & pepper and garlic powder to taste
Bake covered for 30 minutes at 425 degrees. Bake an additional 15 minutes uncovered.
SERVES: 4-6
BREAKFAST GRANOLA MIX
FROM: Erich & Dianne Anders
VENDOR: Anders Acre/Apiary-Honey & Produce
INGREDIENTS:
6 Cups Rolled Oats
1 Teaspoon Vanilla (optional)
½ Cup Raisins
1 Cup Chopped assorted nuts (almond, pecan, walnut)
½ Cup Dried fruit (chopped apples, dates, etc.)
½ Cup Honey,(warmed)
½ Cup Vegetable oil (warmed)
DIRECTIONS:
Pour warmed liquid over rolled oats in large bowl and mix.
Add all other ingredients and mix thoroughly.
Spread evenly on 2 jelly roll pans.
Place in oven – temperature 160 degrees or less until desired dryness is reached (approximately 2 hours)
Store in zip lock bags
Can be frozen.
VERMILLION SNAPPER PROVENCALE
FROM: Miguel & Karla Franco
VENDOR: Santa Barbara Channel Seafood Co.
INGREDIENTS:
4 Snapper fillets, 6 – 8 ounces
Sea salt and freshly ground pepper
2 Tablespoons dry white wine
1 Pound ripe tomatoes cut into slices ½ inch thick
3 Tablespoons olive oil
1 Clove garlic, minced
1 Tablespoon chopped fresh tarragon
1 Tablespoon chopped fresh flat-leaf (Italian) parsley
¼ Teaspoon fresh thyme leaves
2 – 3 Tablespoons plain fine dried bread crumbs
DIRECTIONS: Preheat the oven to 375 Degrees F. Lightly oil a baking dish just big enough to hold the fillets
snugly in a single layer.
Place the fillets in the prepared baking dish. Sprinkle with salt and pepper and drizzle with the wine. Arrange
the tomato slices in a single layer over the fish, overlapping them slightly if necessary.
In a small bowl, stir together 2 tablespoons of the olive oil, the garlic, tarragon, parsley, and thyme. Spoon the
herb mixture evenly over the tomatoes, season with more salt and pepper to taste, and sprinkle with the bread
crumbs. Drizzle with the remaining 1 tablespoon olive oil.
Bake until the bread crumbs are browned on top and the fish is opaque throughout but still moist looking in
the center when tested with a knife, 25-30 minutes. Serve at once.
SERVES: 4
STRAWBERRY SMOOTHIE
FROM: Linda Dullam
VENDOR: Mandalay Berry Farm
INGREDIENTS:
1 Banana
1/3 Cup Yogurt
½ Cup Frozen blueberries
½ Cup Spinach
½ Cup Fresh strawberries
1/3 to ½ Cup milk.
DIRECTIONS:
Blend together!
NOVY’S FAVORITE CHILI
FROM: Debbie Bitterly
VENDOR: Novy Ranches
INGREDIENTS:
2 Pounds Novy Ranches 90/10 ground beef.
1 large onion
1 large can whole tomatoes (28 oz)
½ - 1 green pepper
1 can tomato paste
½ - 1 red pepper
1 cup water
½ - 1 yellow pepper
2 – 4 tablespoons chili powder
2 cloves garlic
1 teaspoon oregano
DIRECTIONS:
Warm large skillet on medium heat.
Dice onion / peppers and sauté until soft
Clear a space in the middle and add minced garlic
After about 30 seconds, add ground beef and brown.
In crock pot, add tomatoes and break up whole tomatoes.
Add tomato paste and water and stir.
Add the ground beef mixture and spices and cook on low for 2 – 4 hours.
Add beans if desired – 1 can black beans & 1 can kidney beans.
1 teaspoon cumin
salt & pepper to taste
Bunch of fresh parsley
½ - 1 teaspoon cayenne
pepper
EPIC PANCAKES
FROM: Rachel Williams
INGREDIENTS:
¾ Cup milk
2 Tablespoons white vinegar
1 Cup all-purpose flour
2 Tablespoons white sugar
1 Teaspoon baking powder
1 Teaspoon baking soda
VENDOR: Epic Spreads
½ Teaspoon salt
1 Egg
2 Tablespoons coconut oil melted (or butter)
2 Tablespoons Epic Spreads nut butter
Coconut oil or butter for cooking
Optional Ingredients
1 Teaspoon vanilla extract
1 Teaspoon cinnamon
DIRECTIONS:
Combine milk & vinegar in a bowl and set aside to “sour” (about 5 minutes)
In a separate bowl, combine dry ingredients: flour, sugar, cinnamon, baking powder, baking soda and salt.
Whisk together to remove lumps.
To milk mixture add egg, vanilla and melted coconut oil (be careful that it is warm not hot). Whisk together.
Add wet ingredients to the dry and whisk until incorporated. Do not over mix. Lumps will be present.
Grease pan and measure ¼ cup of batter.
Brown on both sides and top with your favorite Epic Spreads butter!
Enjoy!
BURGER – GERMAN STYLE
FROM: Crina & David Mohr
VENDOR: YouBite, LLC.
INGREDIENTS:
1 Pack YouBite “German Lollipop Bratwurst”
1 Avocado
1 Tomato
1 Red onion
2 Slices cheese
2 Burger buns with sesame seeds
Ketchup
Mayonnaise
Lettuce or Arugula
DIRECTIONS:
Grill ‘German Lollipop Bratwurst’ on BBQ or in pan for about 7 minutes on both sides (Bratwurst should be
thoroughly cooked till 160 Degrees F.)
Grill burger buns till toasted in BBQ (or in oven)
Slice up the avocado, tomato and the onion
Create your burger and use your favorite sauce!
Don’t forget the ‘German Lollipop’ is already well seasoned.
SERVES: 2
NO-KNEAD 100% WHOLE WHEAT BREAD
FROM: LaRoyce Hicks
INGREDIENTS:
1 C lukewarm water
¼ C orange juice
¼ C melted butter
¼ C molasses
2 teaspoons yeast
¼ C dry milk
3 C whole wheat flour
1 and ¼ teaspoons salt
VENDOR: Hicks Orange Ranch
DIRECTIONS:
Thoroughly grease an 8 ½ by 4 ½ inch loaf pan. Combine all ingredients and 1 ½ C flour. Beat vigorously
with an electric mixer for 3 minutes. Add remaining flour a small amount at a time, stirring with a large
spoon. Scoop mixture into prepared pan. Cover pan with lightly greased plastic wrap. Let rise in 100-degree
(F) oven for about 90 minutes. It will become puffy. Remove plastic wrap.
Bake bread in preheated 350-degree oven for 30 to 35 minutes. Remove from oven and after 5 minutes turn
the loaf out onto a rack to cool.
Yield: One loaf/16 servings
RECIPE FOR DOGS - PUPCAKES
FROM: Jennifer Brouhard
VENDOR: Lucky Lab
INGREDIENTS:
5 Cups of oat flour
4 Teaspoons baking powder
5 Eggs
1 Cup honey
1 Cup peanut butter
3 Cups skim milk
DIRECTIONS:
Mix dry ingredients
In a separate bowl beat the remaining ingredients.
Add the flour mixture a little bit at a time and beat until smooth.
Pour into cupcake pan.
Bake at 35d0 degrees for approx. 12-15 minutes.
Pour into cupcake pan
SERVES: 24 dogs
FROM: John O’Brien
INGREDIENTS:
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BUON GUSTO FARMS PESTO
VENDOR: Buon Gusto Farms
2 Cups solidly packed basil leaves, stems removed. (1-3/8 oz or 40g)
1 ½ Cups of Buon Gusto Farms Extra Virgin olive oil or Garlic-Basil olive oil
7 cloves of garlic
1 cup of pine nuts (4-3/4 oz or 135g)
1 cup parmesan cheese (3-1/2 oz or 100g)
1/8 teaspoon of salt
2 tablespoons of butter (optional)
DIRECTIONS:
Using a food processor with the processing blade (this is the one thate sits on the bottom of the bowl and has 2 blades):
With processor on high:
Put all basil leaves in processor
Add all garlic (I usually run garlic through a press first)
Add all pine nuts
Add all cheese
Slowly add all oil
Add salt and butter if desired.
Allow to rest overnight in refrigerator; it needs this amount of time to mature. When you’re planning to use, allow pesto
to sit at room temperature for at least 2 hours. Pesto is never heated!!! It is placed on the hot pasta and this is what
warms it.
YIELD: ABOUT 2 CUPS
ROASTED CABBAGE WEDGES WITH ONION DIJON SAUCE
FROM: Sarah Jane Underwood
INGREDIENTS:
½ Green cabbage
1 Tablespoon extra-virgin olive oil
1 Clove garlic – minced
Salt & pepper
VENDOR: Underwood Family Farms
Sauce:
3 Tablespoons butter
2 Tablespoons minced onion or shallot
1 Tablespoon Dijon mustard
½ Teaspoon minced garlic
Pinch (1/8 Teaspoon) salt & pepper
Optional:
Chopped chives or
Parsley
DIRECTIONS:
1) Heat oven to 450 Degrees. Line baking sheet with foil or silicone.
2) Cut cabbage half into four equal wedges, leaving core intact and set on prepared baking sheet. Resist
urge to cut wedges into smaller pieces as bigger pieces will cook more evenly.
3) Mix oil and garlic. Use pastry brush to coat the cut side of each wedge with oil and sprinkle with salt
and pepper. Turn wedge & repeat.
4) Place baking sheet on oven and cook for 10 – 12 minutes. Flip the wedges and roast until nicely
browned. 8 – 10 minutes more.
5) Meanwhile, make the sauce adding all the sauce ingredients to a small saucepan and cook over
medium heat until butter is completely melted. Keep warm.
6) To serve, place wedges on a plate and drizzle with the sauce. Sprinkle with chives or parsley, if
desired.
SERVES: 4
QUICK PARMESAN NOODLES
FROM: Bernice L. Terando
VENDOR: Terando Rosa Protea and Flowers
INGREDIENTS:
1 (one) 8 Ounce Package Shell Macaroni (or ½ of a 16 Ounce Package Shell Macaroni)
¼ Cup Butter or Margarine
½ Teaspoon Garlic Salt
2 Tablespoons Parsley Flakes
¼ Cup Parmesan Cheese
DIRECTIONS:
Cook macaroni according to package directions.
After cooked, leave macaroni in pan and drain excess water.
Add butter, garlic salt, parsley flakes and Parmesan cheese to macaroni and mix well.
SERVES: About 4
SPICY SRIRACHA BACON MACARONI & CHEESE
FROM: Naomi Benghigt
INGREDIENTS:
½ Stick butter melted
½ Cup flour
1 Cup milk
1 Teaspoon salt
1/8 Teaspoon garlic powder
VENDOR: Topanga’s Finest
12 Ounces shredded extra sharp cheddar cheese
2 Ounce size bag spicy Sriracha style bacon jerky
8 Ounce bag macaroni
¼ Teaspoon cayenne pepper
DIRECTIONS:
In a pot, boil water and add macaroni and cook
Preheat oven to 375 degrees.
In a sauce pan, melt butter. Remove from heat and blend in flour, salt, pepper, cayenne and garlic powder until
creamy.
Slowly add milk on a low heat, stirring constantly until it boils and starts to thicken (about 90 seconds). Then,
remove from heat and stir in the shredded cheese (except for about 1/2 cup) until melted and creamy. Next,
pour in the cooked macaroni and mix. Dice the bacon jerky into small pieces and mix in. Pour mixture into a
casserole dish and cook at 375 Degrees for 15 minutes. Remove from oven and sprinkle remaining cheese on
top and return to the oven and broil for 3 – 5 minutes until it starts to brown. Remove from oven and let cool
for 5 – 10 minutes then serve.
SERVES: 6 - 8
NORM’S BOUQUET SALAD
FROM: Norm and Elva Bauer
VENDOR: Maggie’s Farm
INGREDIENTS:
4 cups assorted greens (Maggie’s Farm booth)
4 Chives cut into 2-inch pieces
4 Sprigs of mint
4 sprigs of fennel
4 sprigs of marjoram
Edible flowers (Nasturtium from Maggie’s Farm booth)
Your favorite vinaigrette dressing
DIRECTIONS:
Wash and dry the greens, herbs and flowers.
Place the greens in a bowl with the herb sprigs and flowers on top.
Just before serving, add vinaigrette dressing and toss well to distribute the sprigs.
For extra color and flavor add heirloom tomatoes. (Maggie’s Farm booth).
SERVES: 4
ROASTED TOMATO SOUP
FROM: Paul Thurston
VENDOR: Beylik Farms
INGREDIENTS:
15 Beefsteak tomatoes (approximately 5 pounds)
3 Garlic cloves (optional)
Heavy Cream (optional)
Fresh Basil
DIRECTIONS:
Coat a 9“ X 14” Pyrex glass dish with olive oil.
Cut top of tomato off and core top half of tomato out of center.
Place tomatoes cut side up neatly in Pyrex dish.
Add peeled garlic, if using, to pan and place in middle of 400 degree oven for 45 minutes to an hour.
Remove from oven to cool
Pull skins from tomatoes, then put skinned tomatoes in blender with juices and blend till smooth.
Delicious hot or cold.
Can add cream if desired
Sprinkle with diced basil.
GRILLED LEEKS
FROM: Dan, Tom & Roxanne
VENDOR: Santa Rita Organic Farm
INGREDIENTS:
Leeks, olive oil, salt & pepper, your favorite spices
DIRECTIONS:
1) Clean leeks and slice in half longways.
2) Boil a large pot of water with a dash of salt.
3) Blanch leeks 2 - 5 minutes depending on size.
4) Transfer to an ice water bath to stop cooking.
5) Heat up your grill
6) Give the leeks a nice coat of olive oil and spices.
7) Grill about 6 minutes on each side or until the ends start to blacken
SERVES: Varies
CHICKEN THAI CURRY
FROM: Pang Thao
INGREDIENTS:
VENDOR: F. T. Fresh Produce
1 Cup Thai eggplant (cut into fourths)
6 Thai basil leaves
1 Bunch long beans (cut in 1 inch pieces)
5-6 Kafler leaves
1 Can Chaokoh’s coconut milk
1 Can of water (same amount as coconut milk)
1 stalk lemon grass (smashed)
1 Cup mushrooms (sliced)
1 Cup chicken (diced or sliced)
1 Cup bamboo shoots (shredded)
2 Tablespoons Mae Sri’s Red Curry Paste
2 Tablespoons Mae Ploy’s Red Curry Paste
3 Cloves garlic, chopped
Vegetable oil (optional if you want to fry the garlic)
2 – 3 Teaspoons salt (or 2 cubes chicken bouillon)
DIRECTIONS:
Add 2 – 3 tablespoons vegetable oil into pot then add chopped garlic. When garlic turns slightly golden brown, add
chicken and cook thoroughly. Add 1 can Chaokoh’s coconut milk. Use the same can to measure 1 can of water to add to
pot. Add both red curry pastes and bring pot to boil. Dice the eggplants or cut in fourths and add to boiling pot. You can
add long bean, kafler leaves, bamboo shoots and lemon grass right after the Thai eggplants. Drop in 2 cubes chicken
bouillon or 2-3 teaspoons salt. Bring mixture to boil and then add basil leaves and turn off heat.
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If curry is too thick, you can add more coconut milk and add the same amount of water to pot and bring to boil. You will
need to add salt or chicken bouillon to add flavor if you add more coconut and water.
If you like it spicy, add more red curry paste.
You can add more kafler leaves for a stronger lemon flavor.
GARLIC ZESTY VEGGIES
FROM: Bill Malinsky
VENDOR: Spring Hill Jersey cheese
INGREDIENTS:
Spring Hill Garlic Zesty Butter
Fresh Farmers Market vegetables
DIRECTIONS:
Sautee your favorite veggies in our Garlic Zesty Butter.
Top with the Spring Hill cheese of your choice.
SERVES: Varies
FLAME PIE
FROM: Stephen Acosta
VENDOR: Delano Farms
INGREDIENTS: One 9 inch double pie crust (top and bottom crust)
Filling ingredients:
4 Cups flame seedless grapes
2 Tablespoons honey
1 Cup granulated sugar
1 Teaspoon vanilla
½ Cup packed brown sugar
1 Teaspoon lemon juice
½ Teaspoon salt
¼ Cup all-purpose flour
3 Tablespoons butter
DIRECTIONS:
Heat oven to 425 Degrees. Unroll 1 pie crust on work surface. Sprinkle both sides lightly with flour. Press
firmly in 9 inch, deep dish glass pie plate.
In a 4 quart sauce pan, place all filling ingredients except ¼ cup flour.
Cook over medium heat, stirring frequently, 10 minutes or until grapes are tender. Stir in the reserved ¼ cup
flour and pour into the pie crust.
Roll out top crust ½ inch larger than the pie and cut ½ inch slits in top crust. Place top crust on pie and tuck
edges under bottom crust. Brush top crust with egg wash and cover lightly with foil.
Bake 20 minutes. Remove foil and bake 15 – 20 minutes longer.
Cool 2 hours.
SERVES: 6-8
JAMIE’S FAVORITE CAESAR SALAD
FROM: Dawn Whiteford
VENDOR: ContainerScapes
INGREDIENTS:
½ Cup + 1 Tablespoon olive oil
1 Tablespoon minced garlic
1 Tablespoon fresh squeezed lemon juice
1 Teaspoon Dijon mustard
Fresh grated Parmesan cheese
1 Large head Romaine lettuce
1 loaf French bread - cubed
1 Tablespoon smoked paprika
1 Teaspoon garlic powder
Salt & pepper
DIRECTIONS:
In a medium bowl, whisk together ½ cup olive oil, minced garlic, lemon juice, mustard and pepper to taste and
a dash of salt. Set aside
 You can also use a mason jar and shake. Makes a creamier dressing
In a large skillet, heat 1 tablespoon olive oil. Add bread cubes, paprika, garlic powder, and salt and pepper to
taste. Cook on medium high heat until toasted (about 20 minutes).Toss occasionally while cooking.
Place chopped lettuce in a large bowl. Add dressing, parmesan cheese and croutons. Toss thoroughly and
Enjoy!
SERVES: 4-6
BACON TOFFEE
FROM: Deya Jacob
VENDOR: Bliss Street Baked Goods
INGREDIENTS:
One 4 ounce package saltines
1 Cup unsalted butter
1 Cup brown sugar
1 Cup semisweet chocolate chips
10 Slices bacon, cooked, drained and chopped
DIRECTIONS:
1. Preheat oven to 400 degrees.
2. Line a baking sheet with foil or parchment paper and spray with non-stick cooking spray. Arrange
saltine crackers in a single layer. Sprinkle evenly with half of the bacon bits.
3. In a saucepan, whisk together the butter and brown sugar. Bring to a boil and let boil for 3 minutes
without stirring. Immediately pour over saltines and spread to cover saltines.
4. Bake for 5-6 minutes. Remove from oven and sprinkle chocolate chips on top. Let sit for 5 minutes,
then spread chocolate evenly. Top with remaining bacon. Cool completely and break into pieces.