 From Chef Lesley Stiles: Shitake Pate 1 tablespoon olive oil 1 cup chopped onion 2 cloves garlic, chopped 1/2 pound of shitake mushrooms, chopped 1 tablespoon soy sauce 1 teaspoon fresh thyme and savory, chopped 1/4 teaspoon fresh ground nutmeg Kosher salt and pepper to taste 1/2 pound chevre 1/2 pound cream cheese Sautee the onion and garlic in olive oil. When onion starts to soften, add the mushrooms and cook over low heat about 5 minutes. Add the soy sauce, thyme, savory and nutmeg. Sautee for a minute longer. Put mushroom mixture into a food processor and add the cheeses. Process until smooth. Season with salt and pepper. A strange sounding salad for sure but absolutely delicious as well as addicting! Warm Brussels Sprout Salad w/ Pancetta and Hard Cooked Egg 1 pound fresh Brussels sprouts, quartered 1 bunch green onions, sliced 1/2 cup cooked and crumbled pancetta 3 hard cooked eggs, chopped 2 tablespoons fresh thyme, chopped 2 tablespoons Dijon mustard 3 tablespoons seasoned rice vinegar 2 tablespoons honey 2 tablespoons olive oil Salt and pepper to taste Place sprouts, pancetta, eggs, scallions and thyme in salad bowl. Heat oil, mustard, vinegar and honey in a sautee pan and whisk together. Bring to a simmer and pour over salad. Toss, season with salt and pepper and serve immediately. Autumn Greens w. Apples, Walnuts and Citrus Dressing Autumn is a great time for greens of all kinds as they love the cooler weather and thrive in it. Crisp, sweet and full of flavor they are good in any combination anytime! This is especially good as apples and walnut are in season and abundant at the farmers' markets. Blue cheese is a great addition too. 1/2 head of romaine lettuce, washed and torn 1/2 head of red leaf lettuce, washed and torn 2 cups of arugula, cleaned 1 apple of choice, sliced 1/2 cup fresh toasted walnuts, chopped 1/2 cup crumbled blue cheese 2 tablespoons lemon oil 2 tablespoons seasoned rice vinegar Salt and pepper to taste Mix greens together in a salad bowl. Toss in apples and walnuts. Sprinkle on oil and vinegar, salt and pepper and toss. Garnish with cheese. Serves 4 to 6. Printer-friendly version More recipes
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The seasonal markets are closing. Martinez
is closed, Pleasant Hill closes this weekend
and Orinda wraps up on the 22nd of this month. All
of them had fantastic seasons. I hope you had
a chance to visit all of them this year.
Thanksgiving is coming up quickly and we do have a lot to be thankful for this
year with our new president and there is no better palette for artfully created
dishes at your feast than the farmers' market. Cool weather produce abundantly
flows off tables awaiting an invitation to the party. Brussels
sprouts from Half
Moon Bay are around most of the year but as the mercury drops sugar levels raise
and they shine. Simply slice in half and toss with olive oil, salt, fresh garlic
and lemon peel and throw into a roasting dish, cover and bake at 375 degrees
for about 45 minutes. Pull out when they are soft enough for you and toss with
the lemon juice from the aforementioned peel. They are meltingly delicious even
for you historical haters of the tiny cabbage. Salad greens are brilliant in
the fall and sweeter as well. 
Toss with sliced apples or Fuyu
persimmons, current
crop toasted walnuts, feta or blue, rice
vinegar and olive oil. Always season
your salads with salt and pepper. Never being a fan of a sugared and buttered
winter squash, I love to peel them, with my Good Grips peeler, cut into chunks,
toss with olive oil, salt and garlic and roast at 400 for about 30 minutes. All
the sugar comes to the surface and caramelizes resulting in an incredible taste
treat that will forever label you as an amazing squash cooker by friends and
family.Website: www.cccfm.org
© Copyright CCCFM 2008.