Farm Fresh Recipes from the Chef

Partnering for years with local farmers, Chef Laura Stec knows how to highlight the seasons, and the connections between a healthy people, community and planet. Chef Laura recently returned to Farmers Market Bay Meadows for a special Chef Demo spotlighting popular summertime ingredients such as stone fruit and tomatoes! If you missed the demo, you’re in luck – we’ve got the recipes from the chef herself! Did you enjoy the cooking demo? Pop on over to Chef Laura’s Facebook Page and give her a warm review.

Shop our Sunday Farmers’ Market at Bay Meadows (9:30-1:30, rain or shine), grab some fresh ingredients and plan a picnic with friends! Bay Meadows has plenty of pocket parks and acres to play for the whole family to enjoy.

Farmers Flatbread with Garlic Artichoke Spread, Tomato, Zucchini, Fried Caper and Calabrian Pepper

1 carton garlic artichoke spread from the farmers market or equivalent
1 heirloom tomato, sliced thin
1 bunch basil, leaves separated from stem
1 zucchini, sliced thin
1 tablespoon capers, drained
¼ cup vegetable or avocado oil
Calabrian peppers, sliced very thin
Salt and pepper

Spread a layer of garlic spread on your sliced bread. Put on one layer of basil leaves. Top that with slices of tomato, then zucchini. Heat the oil in a small pan till just before the smoke point. Add capers (not the juice) and fry 3 – 5 minutes till crispy. Remove with slotted spoon onto plate with paper towel. Sprinkle onto bread, along with peppers.

Pickled Tomatoes by Laura Stec Innovative Cuisine

Pickled Market Tomatoes

½ cup rice vinegar
2 tablespoons coconut sugar
½ teaspoon salt
½ cup olive oil
1 teaspoon grated ginger
½ teaspoon ea: mustard seed, fresh pepper, turmeric, cumin
pinch cayenne
3 # tomato
2 scallion
1 jalapeno

In a saucepan combine vinegar, sugar and salt. Bring to boil. Remove from heat. In a medium skillet heat the oil. Add the garlic – cayenne over low heat 2 minutes. Carefully pour hot oil into vinegar mix. Add the vegetables and let marinate 4 hours. Serve with grilled fishes, meats or tofu.

Summer Market Vegan “Ceviche” by Laura Stec – Innovative Cuisine

Summer Market Vegan “Ceviche”

1 teaspoon lime zest
¼ cup lime juice
¼ cup olive oil
½ small market onion, minced
1 jalapeno
2 ears corn
2 nectarines
1 avocado
1 pint cherry tomato
1 cucumber, diced
Other market produce that looks good (optional)
Market herbs

In a large bowl whisk lime zest – onion season with salt and pepper.
Mix jalapeno, corn, nectarine, cucumber, avocado and tomato. Refrigerate for 2 hours. Mix in herbs before serving. Adjust with salt and pepper.

Experience Midurban life. Bay Meadows is a family-friendly neighborhood with lots of open space to enjoy all-year long. Whether it’s growing your own vegetables in an organic community garden, playing a game of pick-up basketball after work, team building over bocce in the beer garden, picnicking with family on warm summer nights or with a run around the park, there’s no shortage of green space to explore. If you have furry friends, don’t miss Twilight Tails in Landing Green Park every First Thursday, 5-6pm, you can also plan your own puppy play dates every Thursday 5-6pm! Check out life out and about at Bay Meadows by following us on Instagram.