Market Recipes

RECIPE OF THE WEEK: Easy Summer Salad

June 20th      Easy Summer Salad

We found this light delicious summer salad on


1 cup sliced jarred pickled beets, halved, plus 3 Tbsp. pickling juice

1 tablespoon sherry vinegar or red wine vinegar

2 teaspoons Dijon mustard

2 tablespoons extra-virgin olive oil

Salt and pepper

8 fresh apricots, halved and pitted

4 ounces loosely packed spring salad greens (about 8 cups)

2 cups shredded skinless, boneless cooked chicken, from a rotisserie bird

2 ounces soft goat cheese, crumbled (about 1/4 cup)

2 tablespoons sliced almonds with skin, toasted


How to Make It: 

Step 1

In a small bowl, whisk together beet pickling juice, vinegar and mustard. Add oil in a slow stream, whisking until well combined. Season with salt and pepper.


Step 2

Warm a grill pan over medium-high heat; oil pan. Place apricots on pan, cut-sides down, and cook, turning once, until grill marks form, about 2 minutes. Transfer to a plate.


Step 3

Divide salad greens, chicken, cheese, almonds, sliced beets and grilled apricots among 4 plates. Drizzle with reserved dressing, season with salt and pepper and serve.

June 13th

Market Saute of Salmon

We found this recipe here:


"This is a wonderful recipe if you are on the go. Fast and easy to whip up."

Recipe courtesy of Blue Comet Seafoods. 




1 1/2 lbs. salmon fillet, skinned and cubed 1″ (2.5 cm)

1/3 cup sundried tomatoes in oil, sliced thinly

1 Tbsp oil from sundried tomatoes

2 garlic cloves, minced

1 cup mushrooms, sliced

1/2 bunch asparagus, cut into 1″ (2.5 cm) pieces

1/2 cup sliced green onion

1/4 cup chopped parsley

1 lbs. penne pasta

salt and freshly ground pepper, to taste



Prepare pasta according to package directions.

Meanwhile, prepare the sauce:

Heat a large non-stick skillet over medium-high heat; add sundried tomatoes, oil and garlic,and saute for 1 minute. Add the mushrooms and asparagus and cook, stirring often, for 2–3 minutes.

Add salmon and green onions; saute another 5–7 minutes.

Stir in parsley and add salt and pepper to taste.

Serve over hot pasta.

June 3 - 9th/18

Cherry Wild Rice Quinoa Salad

We found this delicious looking spring salad on EatingWell. You can find the recipe on this link:

This whole-grain wild rice and quinoa salad recipe is perfect for toting to summer potlucks. It features sweet cherries, crunchy celery, nutty aged goat cheese and toasted pecans. If you can find red quinoa, it's particularly pretty.”







¾ cup wild rice

½ cup quinoa (see Tips), rinsed if necessary

¼ cup extra-virgin olive oil

¼ cup fruity vinegar, such as raspberry or pomegranate

¾ teaspoon salt

¼ teaspoon freshly ground pepper

2 cups halved pitted fresh sweet cherries (see Tips)

2 stalks celery, diced

¾ cup diced aged goat cheese, smoked Cheddar or other smoked cheese

½ cup chopped pecans, toasted (see Tips)


1. Bring a large saucepan of water to a boil over high heat. Add wild rice and cook for 30 minutes. Add quinoa and cook until the rice and quinoa are tender, about 15 minutes more. Drain and rinse with cold water until cool to the touch; drain well.

2. Meanwhile, whisk oil, vinegar, salt and pepper in a large bowl. Add the rice and quinoa, cherries, celery, cheese and pecans and toss to combine. Serve at room temperature or cold.

Make Ahead Tip: Cover and refrigerate for up to 4 hours.

Tips: Although quinoa—a grain that was a staple in the ancient Incas' diet—was once only found in natural-foods stores, it's now readily available at most large supermarkets and even warehouse stores. Rinsing removes any residue of saponin, quinoa's natural, bitter protective covering. Most quinoa is sold already rinsed; check the label.

To pit fresh cherries, use a tool made for the job—a hand-held cherry pitter; it also works for olives! Or pry out the pit with the tip of a knife or vegetable peeler.

Toast chopped or sliced nuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Spread whole nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

May 25th- 31st/18



Because nothing says spring at the market like fresh rhubarb!

Here is a fresh delicious recipe we found over on the Taste of Home Website.


TOTAL TIME: Prep: 25 min. Bake: 50 min. + chilling                 YIELD:36 servings



2 cups all-purpose flour

1/4 cup sugar

1 cup cold butter




2 cups sugar

7 tablespoons all-purpose flour

1 cup heavy whipping cream

3 large eggs, beaten

5 cups finely chopped fresh or frozen rhubarb, thawed and drained



6 ounces cream cheese, softened

1/2 cup sugar

1/2 teaspoon vanilla extract

1 cup heavy whipping cream, whipped





1. In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes.


2. Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool.


3. For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.

Yield: 3 dozen.



Test Kitchen Tips:

  • Heavy whipping cream gives custard fillings a luscious, decadent texture, but half-and-half cream or whole milk can be substituted with nice results.
  • This is a potluck hero: It makes a mountain of bars. If you're cooking for a smaller crew, however, just halve the recipe and use a 9- or 8-inch-square baking dish.
  •  If you prefer your bars on the tart side, bump up the rhubarb to 6 or 6-1/2 cups or reduce the sugar in the filling to 1-1/2 cups.
  •  Go full garden party for your friends and family by adding the seeds of one vanilla bean or 1 teaspoon of rosewater to the filling. Both flavors pair beautifully with rhubarb and take these already fab bars to another level.

Nutritional Facts:


 1 bar: 198 calories, 11g fat (7g saturated fat), 52mg cholesterol, 70mg sodium, 23g carbohydrate (16g sugars, 1g fiber), 2g protein.

May 18th- 24th/18

Here is a fresh delicious salad recipe we found over on the BC Association of Farmers' Markets website.



Chicken, Feta and Raspberry Salad

  Courtesy of Deanna Ibbitson, Graduate Student in Human Nutrition, Faculty of Land and Food Systems, UBC


The Dressing:

Raspberry vinaigrette: (other berries can be substituted)

  • 1/2 cup fresh raspberries
  • 1/2 cup olive oil
  • 3 tablespoons raspberry vinegar or white wine vinegar
  • 1 shallot chopped
  • 1 teaspoon honey, maple syrup, or sugar
  • Salt and pepper

Blend the raspberries, vinegar, shallot and honey in a blender or food processor. Slowly blend in the oil to make a dressing of a smooth consistency. Add salt and pepper to taste. Makes about 1 cup of dressing.

The Vegetables, Cheese, and Nuts:

  • greens of choice, washed and chopped into bite-sized pieces
  • sliced cucumbers
  • sliced sweet peppers
  • chopped nuts (pecans, cashews, almonds, or hazelnuts)
  • feta cheese, crumbled (soft, un-ripened goat's cheese also works well)
  • fresh basil

The Chicken:

Chicken cooked in any way works well here. You can grill chicken breasts on the barbeque, bake them in the oven, or fry them with a bit of olive oil. The chicken can be added to the salad warm or cold (cooked chicken can be stored in the fridge 3-4 days, covered).

To bake: Rub boneless, skinless chicken breasts with a bit of olive oil and sprinkle with salt and pepper. Bake at 350°F until cooked (the center will no longer be clear. This will take about 25 minutes depending on the size of the breast). Slice into bite-sized pieces.

The Final Salad:

Toss the greens with a desired amount of raspberry vinaigrette. Add sliced veggies. Top with chicken, sliced veggies, fresh raspberries, feta or goat's cheese, chopped nuts, and chopped, fresh basil.