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    • FALL VEGETABLE SALAD (12/7/2017) by The Market

      by Claudia Castillo 

      Serves 8, 1 cup per serving

      Ingredients

      • 1 cup barley, whole grain couscous, or quinoa
      • 1 medium bulb fennel
      • 1 bunch hearty greens, such as kale, chard, collard greens or beet greens
      • 1 small beet
      • 1 medium firm apple
      • 1 clove garlic
      • ½ cup nuts or seeds, such as pecans, almonds, or walnuts
      • 1 medium lemon
      • ¼ cup cider vinegar
      • 1 Tablespoon Dijon mustard
      • ¼ cup canola oil
      • ¼ teaspoon salt
      • ¼ teaspoon ground black pepper

      Optional Ingredients:

      • 2 ounces cheese, such as blue, goat, or Cheddar cheese
    • Pasta Mare y Monti from Chef Chasky’s “Royal Dust” (10/18/2017) by The Market


      Ingredients:
      1 lb pasta of choice – cooked and drained
      1/2 cup celery and baby or rainbow carrots – sliced
      1 red onion, cut into crescents
      1 each red, yellow and green pepper – julienned or diced
      1/2 bunch fresh chopped basil, rinsed
      1/2 cup fresh or frozen peas
      1/2 cup sliced thing Parma Proscuitto
      1/4 cup sun-dried tomatoes – julienned
      1 tsp Chef Chasky’s “Royal Dust” (Bottarga Caviar and 14 organic mushrooms)
      1/2 tsp “Mile market-44 Spice”
      2 pinches of Chef Chasky’s “Adriatic Sea Salt” with lemon essential oil
      1 oz Chef Chasky’s “Trojan Balsamic” plus 2 drops basil essential oil
      3 oz “Limited Reserve EVOO”
      4 turns of “Lavender Pepper” from mill

      Directions:
      In a large skillet on high heat, stir fry all ingredients (except Royal Dust and Pasta), starting with onions and garlic. Add the “Limited Reserve EVOO” and toss gently for 3 minutes. Add pasta and toss. Then lightly drape with “Royal Dust” on top and serve it up!

      Serves 4 – 8

      Most items are available from Venice Farmer’s Market Vendors

     

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