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ABFM Cooking Demo Recipes

2016 Cooking Demo Recipes

Courtesy of Chef Mark Valentine
& the Acton Health Department*

Farmers Market Zucchini Casserole

Serves 4–6


fresh zucchini (about 1 pound)
fresh tomatoes (about 1 pound)
½ small onion (white), about ½ cup
¾ cup extra virgin olive oil
½ cup Panko breadcrumbs
½ cup grated Parmesan
1 teaspoon dried oregano
salt and pepper to taste


  • Preheat oven to 350⁰
  • Rinse and dry zucchini. Trim off ends and slice into rounds.
  • Rinse and dry tomatoes. Peel, core, and cut into slices.
  • Peel onion. Cut in half and slice thinly.
  • Spray baking dish with cooking spray.
  • In rectangular baking dish, place a single layer of zucchini; do not overlap.
  • Season with salt and pepper, Parmesan, and oregano. Drizzle with olive oil.
  • Sprinkle small pieces of onion over the zucchini.
  • Place a layer of tomato slices over the zucchini.
  • Season each layer with salt and pepper, parmesan, and oregano. Drizzle with olive oil.
  • Continue to alternate layers of zucchini and tomato, sprinkling small pieces of onion between the layers.
  • Mix ¼ cup olive oil with Panko breadcrumbs and remaining Parmesan cheese.
  • Sprinkle breadcrumb mixture on top of casserole.
  • Bake for 30–40 minutes until zucchini is soft and top is browned.
  • May be prepared and baked 1 day in advance. Best served warm.


Farmers  Market Gazpacho

Serves 4–6


fresh local tomatoes (about 2 pounds)
1 large cucumber
1 small onion (white or red)
1 medium pepper (Anaheim, cubanelle, or red)
1 clove garlic
1/2 cup chopped fresh parsley
2 teaspoons sherry vinegar (or more to taste)
1 cup tomato or V-8 juice (or more as needed)
¼ to ½ cup extra virgin olive oil
salt and pepper to taste


  • Core tomatoes, cut into one-inch chunks, and place in bowl. Finely chop 1 tablespoon of tomato and set aside for garnish.
  • Peel cucumber and cut in half lengthwise. Scoop out seeds and discard in compost. Cut into one-inch chunks and add to bowl. Finely chop 1 tablespoon of
  • cucumber and set aside for garnish.
  • Peel onion, put into one-inch chunks, and add to bowl. Finely chop 1 teaspoon of onion and set aside for garnish.
  • Core pepper, scoop out seeds, and discard in compost. Cut into one-inch chunks and add to bowl. Finely chop 1 teaspoon of pepper and set aside for garnish.
  • Place vegetables in food processor and purée.
  • Transfer puréed vegetables to bowl. Add tomato juice, parsley, vinegar, and ¼ cup of olive oil. Mix well.
  • Add additional olive oil to taste, season with salt and pepper, and mix well. Add tomato juice as needed to reach desired consistency.
  • Refrigerate and serve well chilled.
  • May be prepared up to 2 days in advance.


To give your gazpacho that finishing touch, explore adding some of the following as a garnish just before serving:

edible flowers
pea shoots
corn kernels (fresh or grilled)
olive oil
crème fraiche
croutons or grilled bread
fresh-ground pepper
Marcona almonds (slivered)

Chef's Notes:

Gazpacho is a wonderful, fresh dish that is simple to make and brings out the best of the fresh flavors of the farmers market. Once you have mastered this simple dish, consider some variations on this soup using the best produce from your local market.

  • You may want to roast and then chill the pepper or some of the tomatoes before preparing the gazpacho. This adds an additional layer of flavor, and a smoky note to the soup if the roasting is done over a wood fire.
  • Yellow or green Zebra tomatoes make a beautiful gazpacho with a slightly different flavor. Consider making a small batch with yellow or Zebra tomatoes and swirling some of it into your classic red gazpacho before serving.
  • Like a bit of spice? Consider adding some hot sauce, such as Tabasco, or raw chopped garlic to the mix before you blend the ingredients together.
  • Want an entrée? Top the soup with lobster, crabmeat, or shrimp for a beautiful presentation and a heartier dish.
  • Add a tanginess to your gazpacho by tossing in a tomatillo.
  • Feeling creative? Experiment with your own version of a cold summer soup using the recipe above as a guide. Consider a gazpacho with green
  • grapes and cucumber for a sweet summer soup, or watermelon and cucumber topped with feta cheese.
  • Leftover gazpacho? Freeze the leftover soup in an ice cube tray and add the frozen cubes to a Bloody Mary.

Chef Mark Valentine

is a Metrowest personal chef who offers personal chef services, weekly meal drop-off, party planning, cooking demonstrations, and in-home gourmet dinner parties, as well as catering celebrations such as birthday parties, graduations, and weddings.

Email: • 1.781.229.2774

* This project was funded through the CHNA 15 DoN funds from Winchester Hospital.


2015 Cooking Demo Recipes

Courtesy of:
True West VSB


Eggplant “Manicotti” with Herb & Arugula Pistou

Manicotti Ingredients (serves 4)

1 large eggplant
1/2 c. julienne carrots
1/2 c. julienne beets
1/2 c. julienne fennel
1 julienne red onion
1 zucchini
1 summer squash
4 T. chopped garlic
10 large basil leaves
olive oil
sea salt
cracked black pepper

Manicotti Preparation

  • Remove top and bottom of eggplant, peel, and cut vertically into planks. Soak planks in a lightly salted water bath for 10 minutes; then lay out on paper towel to dry.
  • While the eggplant is drying, peel carrots and beets, and cut into matchstick or “julienne” size.
  • Remove tops of fennel and reserve for garnish. Cut the fennel in half and remove core; then cut into fine strips.
  • Peel onion, cut in half and then into julienne strips.
  • Remove ends of zucchini and summer squash; quarter, remove seeds, cut into strips.
  • Grill the dried eggplant for one minute on each side just to mark, and set aside.
  • In a large mixing bowl, toss all julienne vegetables with olive oil, sea salt, and a sprinkle of black pepper; place on sheet pan and top with the 10 basil leaves torn into smaller, “rustic” pieces.
  • Bake vegetables at 350° for 10 minutes. Remove from oven and allow to cool.
  • Using eggplant planks as wrappers, put 1/4 c. of the cooked vegetable mix in each, and wrap up. Bake for about 10 mins. on an oiled sheet pan. Top with your favorite sauce, or ours — Herb & Arugula Pistou!


Herb & Arugula Pistou

Pistou Ingredients

1/4 lb. arugula
3 T. chopped tarragon
4 T. torn basil
2 cloves garlic, peeled & chopped
1/2 c. olive oil
2 T. fresh lemon juice
1/4 c. shredded Parmesan
sea salt
cracked black pepper

Pistou Preparation

  • Clean and dry the arugula, tarragon, and basil.
  • Using a blender or food processor, purée the herbs and arugula with the garlic and lemon juice, slowly adding olive oil to incorporate and achieve a smooth mixture.
  • Finish by adding the Parmesan and seasoning to taste with sea salt and black pepper.
  • This is a great sauce to freeze and use in the winter months. Play around with other farm greens and herbs! Using spicy mustard greens or swapping cilantro for the basil and adding lime zest and juice is a great way to spice up this versatile sauce.


Heirloom Tomato Gazpacho Soup

Ingredients (serves 4–6)

3 lbs. heirloom tomatoes, chopped (seconds are fine!)
1 small red onion, diced
3 cloves garlic, chopped
1 c. diced cucumber
1 jalapeño pepper, diced
1 roasted poblano or bell pepper, diced
1/4 c. olive oil
3 T. rice wine vinegar
1/4 c. cilantro, chopped
zest and juice of 1 lime
1 T. dark chili powder
sea salt
cracked black pepper
toasted & crushed coriander seed


  • Wash all vegetables.
  • If using heirloom tomatoes or seconds, cut away blemishes and remove core.
  • Using a food processor or blender, purée all ingredients until smooth.
  • Season to taste with the sea salt, pepper, and toasted coriander.
  • Garnish this soup with fresh pickled vegetables, shrimp, lobster, or crab. Add your favorite hot sauce to spice it up or, if you don’t care for spicy food, try removing the seeds from your peppers.

2013 Cooking Demo Recipes

Courtesy of:
The Local Table


Whole Wheat Crêpes with Sweet or Savory Fillings


3 eggs
1 c. whole milk
¾ c. water
1¼ c. whole wheat flour
2 T. butter, melted & extra for pan
1 T. honey


  • Beat eggs; mix in milk and water.
  • Add ½ c. flour, mix, another ½ c. flour, mix, then the final ¼ c., and mix.
  • Add butter and honey and mix well. Let stand at room temperature for 1 hour, or up to 4 hours in refrigerator.
  • Place a 12” fry pan (with sloping sides) on medium-high heat, and coat with 1 t. butter.
  • Spoon scant ⅔ c. of batter into pan and swirl to coat bottom and sides. In approx. 2–3 minutes, flip crêpe with a wide spatula, place fillings in the middle, and fold the two sides inward.
  • Slide from pan onto plate, add garnish if desired, and serve. Makes 6 12" crêpes. 


Sweet Filling: Peach & Blueberry Crumble

Ingredients (to fill 2 crêpes)

2 oz. mascarpone cheese
1 T. maple syrup
¼ t. vanilla
2 T. half & half
⅓ c. blueberries
½ peach, sliced thinly
2 T. oatmeal granola
powdered sugar


  • Put mascarpone cheese and vanilla in a small saucepan to warm over low heat, mixing with a small whisk until creamy.
  • Add half & half and stir until smooth. Gently stir in blueberries; remove from heat.
  • After flipping crêpe in pan, spoon in blueberry mixture and place fresh-sliced peaches on top.
  • Sprinkle 1 T. granola on peaches, fold, and serve with more granola and a dusting of powdered sugar. Also delicious with whipped cream or a scoop of vanilla ice cream!


Savory Filling: Summer Corn & Spicy Greens

Ingredients (to fill 3 crêpes)

1 ear corn, steamed & grilled
2 T. extra virgin olive oil 
½ lg. green pepper, thinly 
3 scallions, sliced
1 c. fresh arugula
1 t. red pepper flakes
½ c. jack/cheddar shredded cheese blend
1 t. (per crêpe) chipotle mayo
1 t. (per crêpe) sour cream


  • Cut corn off cob and set aside in bowl.
  • Place EVOO in saucepan over medium heat, add red pepper flakes, and let sit for 1–2 minutes.
  • Sauté until slightly tender (3–5 minutes), add arugula and sauté until it wilts, and stir in corn. Remove from heat.
  • After flipping crêpe in pan, add 2 t. cheese blend and top with vegetable mixture.
  • Fold, finish with a drizzle of chipotle mayo and a dollop of sour cream, and serve.


Savory Filling: Summer Eggplant

Ingredients (to fill 4 crêpes)

½ large purple eggplant
3 T. extra virgin olive oil (EVOO)
1 large heirloom or beef- steak tomato, sliced and chopped into small pieces
1 clove of garlic, minced
¼ c. basil, cut into thin ribbons
1 T. honey & extra to drizzle
3 T. gorgonzola cheese (plus extra crumbles to sprinkle on crêpes)
salt and pepper to taste


  • Slice eggplant lengthwise into ¼ inch planks.
  • Put 2 T. EVOO, salt, and pepper on cookie sheet; coat each side of eggplant. (Alt: brush oil on eggplant and sprinkle with salt and pepper.)
  • Grill eggplant 6 min. per side on a 350° grill until slightly translucent, with grill marks. Remove from grill and cover with foil for 10 minutes.
  • In a bowl mix tomato, garlic, 1 T. EVOO, salt, and pepper.
  • When eggplant planks are cooled, cut crosswise into thin strips. Gently mix with tomato mixture; add honey and 2 T. gorgonzola cheese; mix. Let sit for 10 minutes.
  • After flipping crêpe in pan, add vegetable mixture and top with a sprinkle of gorgonzola crumbles. Fold crêpe, top with basil ribbons, and serve. 

 2012 Cooking Demo Recipes
Courtesy of:
Chef Julia Shanks

Recipes are from
The Farmer's Kitchen:
The Ultimate Guide to Enjoying Your
CSA and Farmers' Market Foods,

available at:

Simple Summer Squash with Garlic


5 small zucchini or summer squash
2 T. olive oil
4 garlic cloves, chopped
salt and pepper to taste
¼ c. white wine (optional)
2 T. butter (optional)
2 T. fresh herbs, such as basil, parsley, or tarragon (optional)


  • Slice squash into 1/8”-thick circles.
  • In a large skillet, over medium flame, add olive oil; sauté garlic, until the edges are barely browning, about 3 minutes.
  • Add squash slices, ¾ t. salt, and ¼ t. pepper, and continue cooking and stirring until squash has just softened, approximately 5 minutes.
  • Stir in any or all optional ingredients. Remove from heat and serve.


Potato Fennel "Risotto"


2 T. butter
1 T. olive oil
½ c. diced fennel
½ c. diced onion
2 c. diced potato
¼ c. white wine
1 qt. chicken stock
2 T. grated Parmesan cheese
salt, pepper, and lemon juice to taste


  • Melt 1 T. butter and olive oil in a large sauce pan. Add fennel, onion, and potato.
  • Season with salt and pepper. Cook for 2 minutes, stirring every so often.
  • Add white wine and stir. Add chicken stock, ½ cup at a time, stirring regularly.
  • Cook for 10 minutes or until potatoes are tender. Stir in remaining butter and Parmesan.
  • Adjust seasoning with salt, pepper, and lemon juice. Remove from heat and serve.


2011 Cooking Demo Recipes

Courtesy of:
Chef Julia Shanks

Recipes are from
The Farmer's Kitchen:
The Ultimate Guide to Enjoying Your
CSA and Farmers' Market Foods,

available at:

Braised Green Cabbage with Apples


1 small head green cabbage
1 apple
1 small onion
1 clove garlic
2 T. butter
¼ cup cider, still, sparkling, or slightly spiked (5% alcohol content)
sat and pepper to taste


  • Cut the cabbage in half and cut out the core. Cut into 1-inch chunks.
  • Peel the apple (though not necessary), core and chop.
  • Peel and chop the onion; chop the garlic clove.
  • In a large skillet, over medium heat, melt the butter. Add the onions and garlic and cook for 3 minutes, just until they soften.
  • Add the cabbage and apple. Cook for a few minutes, stirring to mix well.
  • Add the cider and cover the pan. Cook over medium low heat for 20 minutes. Season to taste with salt and pepper.


Savory Vegetarian Greens and Potatoes


6 average-sized russet potatoes, washed but with skins on
salted water to cover
1 large bunch any cooking greens – kale, collards, Swiss chard, or even arugula
3–6 tablespoon mix of olive and neutral oils
3 cloves garlic, chopped
1 large onion, chopped
1 t. black pepper
1/2–1 t. salt
½ bunch scallions
fresh herbs, or 1 teaspoon dried oregano, basil, or rosemary


  • Gently boil potatoes until just cooked (i.e., skins aren’t all coming off, and a sharp knife inserted into spud encounters a teeny resistance).
  • Remove from pot with a slotted spoon. Let cool, and then chop into bite-sized pieces.
  • Use same water to barely blanch greens, and be sure to shock in an ice bath.
  • Drain in colander, and push out all extra water. Chop coarsely. Set aside.
  • In a heavy skillet (works best in seasoned cast iron), sauté onion and garlic in oil until barely soft.
  • Add potatoes and fry, scraping pan bottom often and adding more oil if needed.
  • When potatoes have started to brown, add greens, herbs, and chopped scallion. Cook two minutes more.
  • If needed, season further before serving: this should be hearty, not bland. Can nicely be served with a dollop of sour cream, home-made guacamole, or grated cheddar or Monterey jack on top.
  • Also really good with 1 t. whole cumin seed (added to skillet right before spuds go in) in lieu of, or in addition to, other herbs. Hot peppers complement the latter approach well.