July 23rd Vendor & Recipe of the Week

VENDOR OF THE WEEK

"WEE-NEE WAGON"

Tom Murray

The Vendor of the Week is Tom Murray of the “Wee-Nee Wagon”, a market staple, and a fun way to dine and stroll the market at the same time. He cooks up Polish dogs, chorizos, bratwurst, and regular hot dogs on the spot and you doctor them up to suit your taste! He has with a variety of mustards, catsup, onions, relish, sauerkraut, and chili to top them off as you like them. You can make it a combo meal by adding chips and a drink. His prices range fro $1.50 for a plain dog up to $4.00 for a loaded combo meal with specialty dogs. Tom’s tip for a fun family picnic is to cook up a variety of dogs and provide a variety of condiments to suite individual tastes. It’s easy and it’s a fun way to cook for a lot of people.

RECIPE OF THE WEEK

GAZPACHO

From "The Southbeach Diet"

Serves 5

117 Calories Per Serving

2 ½ cups tomato or vegetable juice
1 cup peeled, seeded, finely chopped fresh tomatoes
½ cup finely chopped celery
½ cup finely chopped cucumber
½ cup finely chopped green bell pepper
½ cup finely chopped green onion
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 large clove garlic, minced
2 teaspoons finely chopped fresh flat-leaf parsley
½ teaspoon salt
½ teaspoon Worcestershire sauce
½ teaspoon freshly ground black pepper

Combine the juice, tomatoes, celery, cucumber, bell pepper, onion, vinegar, oil, garlic, parsley, salt, Worcestershire sauce, and black pepper in a large glass or stainless steel bowl. Cover and refrigerate overnight. Serve cold.

July 16th Vendor & Recipe of the Week

VENDOR OF THE WEEK

"OASIS HONEY"

Kathy May

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The Vendor of the Week is Kathy May of “Oasis Honey”. Kathy sells local honey in all sizes from half pints to quart size, beautiful decorative pure bee’s wax candles in all shapes and sizes, and lemon-honey jelly. She also has amazing table runners in various lengths that have a layer of “warm & natural” batting in them that allows hot dishes to be placed on them. Not only are they beautiful, they are very functional. She takes custom orders for these runners at the market, allowing you to choose the length you want along with the fabric design and color. She has a variety of other little goodies to choose from too.


RECIPE OF THE WEEK

Almond Chicken with Honey Lime Sauce

- Makes 4 servings -
Recipe from “The Honey Feast” and the National Honey Board

Ingredients
2 whole boneless, skinless chicken breasts, halved
2 Tablespoons flour
1 egg
2 teaspoons soy sauce
1/2 teaspoon black pepper
3/4 cup finely ground almonds
3/4 cup corn flake crumbs, crushed
1 Tablespoon Vegetable oil
1/2 cup apple juice
juice of 1 lime
2 teaspoons cornstarch
1/4 cup honey

Directions
Place chicken breasts between two sheets of plastic wrap or waxed paper. Flatten chicken to 1/2 inch thickness. Dip chicken in flour and shake off excess. Set aside. Combine the egg, soy sauce and pepper in a shallow dish; set aside. In another shallow dish combine ground almonds and corn flake crumbs. Dip chicken in egg mixture to coat and in almond mixture, pressing so the coating adheres to both sides. Brown chicken on both sides in oil in a non-stick skillet over medium-high heat, until chicken is no longer pink and juices run clear when cut with a knife. Remove chicken; set aside. Combine apple juice, lime juice and cornstarch. Add mixture to skillet. Add honey. Cook and stir until thickened and bubbly. Serve chicken with sauce.

July 9th Vendor & Recipe of the Week

VENDOR OF THE WEEK

"STEPHENY'S GARDENS"

Stepheny Hisel

The Vendor of the Week is Stepheny Hisel of “Stepheny’s Garden”. Stepheny has pretty petunia baskets, wave petunias, ornamental grasses, shrubs, perennials, climbing vines and funky little pots and containers to “pretty up” your place.

RECIPE OF THE WEEK
from Web MD

THE BROCCOLI AND EVERYTHING SALAD
makes 4 servings.
Salad Ingredients
3 cups raw broccoli, chopped
1 cup seedless raisins
2 strips lean Canadian bacon
1/2 cup red onion, chopped
Vegetable dressing (recipe follows)

In large bowl, combine chopped broccoli, raisins, cooked diced bacon, and raw chopped onions. Add dressing to combined ingredients, and stir to coat evenly. Ready to eat or chill.

Vegetable Dressing Ingredients
1/4 cup low calorie mayonnaise
1/2 cup plain nonfat yogurt
1/4 cup sugar
1/2 tsp. vinegar
Combine ingredients and stir well.

268 calories per serving

July 2nd Vendor & Recipe of the Week

VENDOR OF THE WEEK

"WATSON'S SUNNYSLOPE FARM"

Steve and Susan Watson

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The “Vendors of the Week” are Steve and Susan Watson of “Watson’s Sunnyslope Farm”. They are what Farmers’ Markets are all about. They have all the summer vegetables and berries that are available! If it’s ready, it’ll be at the Market. They have cabbage, peas, cherries, beets, spinach, Swiss chard, turnips, dried peppers and maybe some apricots if they are ready. They will also have fresh cut flowers, lavender and yarrow. It doesn’t get any better than that!

WATSON’S TIP OF THE DAY
Use dried yarrow in your flower arrangements. Bundle the yarrow that you wish to dry out and hang it upside down in a dry place until ready. It makes a pretty filler in fresh and dried flower arrangements.

RECIPE OF THE WEEK

Chunky Vegetable Hash
Serves 4

Ingredients
1 tablespoon extra-virgin olive oil
1 small onion, choppedPinch dried thymePinch paprika
1/8 teaspoon salt1 small red bell pepper, diced
4 large button mushrooms, roughly chopped
2 small zucchini, diced1 small garlic clove, minced

Instructions: In a large skillet, heat oil over medium-high heat...

• Add onion, thyme, and paprika, reduce heat to medium-low, and cook, stirring occasionally, 7 minutes, or until onion is softened.
• Stir in salt, bell pepper, mushrooms, zucchini, and garlic. Cover and cook, stirring occasionally, 4 minutes longer.
• Remove from the heat and serve hash by itself or with a poached egg.

Recipe from The South Beach Diet Supercharged.
59 calories per serving.