PV SCHOOL GARDENS SUMMER FOOD DEMO ~TORRANCE FARMERS' MARKET
SEASONAL SUMMER SALAD
PREP TIME: 20 MINS
TOTAL TIME: 30 MINS
SEASONAL SUMMER SALAD INGREDIENTS 1/2 CUP FRESH BASIL, ROUGHLY CHOPPED 1/4 CUP FRESH CILANTRO, ROUGHLY
NOTES: ADAPTED FROM
CHOPPED
HALFBAKED HARVEST
1/3 CUP EXTRA VIRGIN OLIVE OIL
PHOTOS AND RECIPES
1 TABLESPOON FRESH CHOPPED CHIVES 1 PINCH CRUSHED RED PEPPERS FLAKES KOSHER SALT AND BLACK PEPPER 1 CAN (14 OUNCE) CHICKPEAS, DRAINED 4 EARS GRILLED OR STEAMED CORN, KERNELS REMOVED FROM THE COB 2 CUPS CHERRY TOMATOES, HALVED 1/2 CUP CRUMBLED FETA CHEESE 1 AVOCADO, DICED
INSTRUCTIONS ADD THE BASIL, CILANTRO, OLIVE OIL, JUICE OF 1 LEMON, CHIVES, AND A PINCH EACH OF CRUSHED RED PEPPER FLAKES, SALT, AND PEPPER TO A LARGE SERVING BOWL. ADD THE CHICKPEAS, CORN, TOMATOES, FETA, AND AVOCADO, TOSS TO COMBINE.
PV SCHOOL GARDENS SUMMER FOOD DEMO ~TORRANCE FARMERS' MARKET
GRILLED SALMON
PREP TIME: 20 MINS
TOTAL TIME: 30 MINS
GRILLED SALMON INGREDIENTS 1/4 CUP EXTRA VIRGIN OLIVE OIL KOSHER SALT AND BLACK PEPPER 4 (5-6 OUNCE) SALMON FILLETS
NOTES: ADAPTED FROM
2 TEASPOONS SMOKED PAPRIKA 4 CLOVES GARLIC, MINCED OR GRATED
HALFBAKED HARVEST
ZEST OF 1 LEMON
PHOTOS AND RECIPES
1 PINCH CRUSHED RED PEPPER FLAKES 1/4 CUP GRATED PARMESAN CHEESE
INSTRUCTIONS 1. PLACE THE SALMON IN A 9X13 INCH BAKING DISH. ADD THE PAPRIKA, GARLIC, LEMON ZEST, CRUSHED RED PEPPER FLAKES, PARMESAN, AND A PINCH EACH OF SALT AND PEPPER. DRIZZLE WITH OLIVE OIL, RUBBING THE SEASONINGS AND OIL EVENLY INTO FLESH.
2. HEAT YOUR GRILL, GRILL PAN, OR SKILLET TO MEDIUM HIGH HEAT. PLACE THE SALMON ON THE GRILL, SKIN SIDE DOWN. COVER AND COOK UNTIL SKIN IS LIGHTLY CHARRED, 4-5 MINUTES, CAREFULLY FLIP AND GRILL ANOTHER 3-4 MINUTES UNTIL OPAQUE.
PV SCHOOL GARDENS SUMMER FOOD DEMO ~TORRANCE FARMERS' MARKET
LEMON YOGURT SAUCE
PREP TIME: 5 MINS
TOTAL TIME: 5 MINS
LEMON YOGURT SAUCE INGREDIENTS NOTES:
1 CUP PLAIN GREEK YOGURT 2 TABLESPOONS FRESH LEMON JUICE
SPRINKLE A LITTLE
1-2 CLOVES GARLIC, MINCED OR
LEMON ZEST FOR COLOR
GRATED KOSHER SALT
INSTRUCTIONS 1. COMBINE ALL INGREDIENTS IN A BOWL AND MIX UNTIL SMOOTH.
2. TO SERVE, SPREAD THE YOGURT SAUCE ONTO PLATES. ADD THE CORN SALAD, THEN THE SALMON. EAT!
PV SCHOOL GARDENS SUMMER FOOD DEMO ~TORRANCE FARMERS' MARKET
SUMMER FRUIT TART
PREP TIME: 20 MINS
TOTAL TIME: 30 MINS
SUMMER FRUIT TART NOTES: ADAPTED FROM HALFBAKED HARVEST PHOTOS AND RECIPES
CRUST 2 1/2 CUPS CRUSHED RITZ CRACKERS (ABOUT 1 1/2 SLEEVES) 8 TABLESPOONS BUTTER, MELTED 2 TABLESPOONS HONEY
VANILLA CUSTARD 4 EGG YOLKS 1/4 CUP CORNSTARCH 1/3 CUP HONEY, PLUS MORE FOR SERVING 2 CUPS WHOLE MILK 1 PINCH SEA SALT 1 TABLESPOON VANILLA EXTRACT 3 TABLESPOONS BUTTER, AT ROOM TEMPERATURE 2 CUPS MIXED BERRIES 1 PEACH, NECTARINE, OR PLUM, SLICED FRESH THYME, FOR GARNISH
INSTRUCTIONS 1. LINE A BAKING SHEET WITH PARCHMENT PAPER.
2. TO MAKE THE CRUST. IN A SMALL BOWL, COMBINE THE CRACKER CRUMBS, BUTTER, AND HONEY AND MIX UNTIL COMBINED. DUMP THE MIXTURE OUT INTO THE PREPARED PAN AND USE YOUR HANDS TO PRESS THE CRUMBS INTO A ROUGH (8X12 INCH) RECTANGLE, ABOUT 1/4 INCH THICK. TRANSFER TO THE FREEZER TO CHILL.
3. TO MAKE THE CUSTARD. IN A LARGE POT, WHISK TOGETHER THE EGG YOLKS AND CORNSTARCH UNTIL FULLY COMBINED. ADD THE HONEY, MILK, AND SEA SALT. SET THE POT OVER MEDIUMHIGH HEAT AND BRING THE MIXTURE TO A BOIL. COOK, STIRRING CONTINUOUSLY, UNTIL THE MIXTURE THICKENS AND EASILY COATS THE BACK OF A WOODEN SPOON, 3-5 MINUTES. WATCH CLOSELY, MILK TENDS TO BOIL OVER. REMOVE FROM THE HEAT. STIR IN THE VANILLA AND BUTTER. LET COOL 10 MINUTES.
4. REMOVE THE CRUST FROM THE FREEZER AND SPREAD THE CUSTARD OVER TOP, GOING ALMOST TO THE EDGE OF THE CRUST. COVER AND TRANSFER TO THE FRIDGE TO CHILL FOR 1-2 HOURS OR UP TO 2 DAYS.
5. JUST BEFORE SERVING, ARRANGE THE FRUIT OVER THE CUSTARD. DRIZZLE WITH HONEY AND GARNISH WITH THYME. SLICE AND ENJOY!