Recipes

Chard Chips

Posted on by Mission Community Market in Blog, Blue House Farm, Recipes | Leave a comment


Try this easy recipe for healthy baked chard chips from Tofu for Two with the rainbow chard from Blue House Farm. Yum!

Shrimp with Spicy Pesto and Mango Relish

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Here’s a delicious seafood dish from the author of BrokeAss Gourmet, featuring lots of delicious fresh herbs, which we know for a fact she picked up at the Mission Community Market! Be sure to check out Bob’s Fish and Poultry right next door to the MCM for great deals on fresh shrimp!

Farmers Market Breakfast Burritos

Posted on by Mission Community Market in Blog, Recipes, Tomatero Farm | Leave a comment

What better way to start the day than with a veggie-stuffed breakfast burrito? Stop by the MCM tonight to pick up fresh veggies from a variety of vendors, and farm-fresh eggs from Tomatero Farm. Wrap this yummy scramble up in warm whole-wheat tortillas and you’ve got a healthy, delicious and highly-portable breakfast!


Ingredients
1 tbsp extra virgin olive oil
1 red onion, diced
3-4 big pieces of rainbow chard, roughly chopped tough stems/veins discarded
1 red bell pepper, seeded and diced
1 heirloom tomato, cored and diced
1 carrot, shredded
1 zucchini, diced
6 eggs, lightly beaten
1/2 cup shredded white cheddar or jack cheese
1 large handful fresh cilantro leaves, chopped
salt and pepper to taste
4 large whole-wheat tortillas

Directions
Heat olive oil in a large frying pan over medium-high heat. Add onion and cook just until fragrant, about 1 minute. Add chard, bell pepper, tomato, carrot and zucchini and cook for 3-4 minutes, or until chard begins to soften. Add eggs and cook, stirring occasionally, until eggs scramble. Turn off heat and gently stir in shredded cheese and cilantro. Season with salt and pepper to taste.

Roll egg mixture up in tortillas with guacamole, sour cream, hot sauce or whatever else you like in your burritos. These are also perfectly delicious without added condiments.

Makes 4 large breakfast burritos.

Romesco-Style Heirloom Tomato Sauce

Posted on by Mission Community Market in Blog, Blue House Farm, Happy Boy Farms, Recipes, Tomatero Farm, Winters Tree Fruit | Leave a comment


This easy, delicious sauce is a great way to take advantage of the plethora of different heirloom tomatoes still available at the market! Whether you hit up Her Farms, Happy Boy Farms, Tomatero Farm or Blue House Farm, make sure to get plenty of juicy, near-soft tomatoes. While you’re at the MCM, also pick up some raw almonds from Winters Fruit Tree to whirl into this easy, unique sauce.

Ingredients

1/4 cup extra virgin olive

4 cloves garlic, minced

1 green jalapeƱo, seeded and diced

4 large, juicy heirloom tomatoes, cored and chopped (about 3 cups chopped tomatoes)

1 handful fresh basil leaves, chopped

1 tsp Ancho chili powder

1/4 cup toasted sliced almonds, plus more for garnish

1 tbsp red wine vinegar

Directions

Heat the olive oil in a large saucepan over medium heat. Add garlic and jalapeƱo and cook for 30-60 seconds, just until fragrant (be careful not to burn the garlic). Reduce heat to medium-low and add the tomatoes, basil, chili powder, almonds and red wine vinegar. Cover and cook for 25-30 minutes or until tomatoes break down.

Puree until very smooth. Serve garnished with fresh basil and more toasted sliced almonds.

Makes about 2 1/2 cups tomato sauce

Easy Summer Vegetable Melange

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Here’s an easy summer salad recipe made with produce from Her Farms, which offers some of the most reasonably-priced farm-fresh produce available. This takes 5 minutes to throw together and will make you the most popular boy or girl at the potluck.

Ingredients
3 ears fresh corn, shucked
4 zucchinis, diced
2 cups cherry tomatoes
1 bunch Thai basil, chopped
4 carrots, shredded
1/4 cup toasted pine nuts
1/2 cup crumbled feta cheese
3 tbsp extra virgin olive oil
juice of 1 lemon
salt and pepper to taste

Directions

Use a sharp knife to cut the kernels from the corn and place in a large salad bowl. Add the zucchinis, tomatoes, basil, carrots, pine nuts and feta. Toss with olive oil and lemon juice. Season with salt and pepper to taste.

Serves 4-6.

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