Farmers Market Recipes

  • During the month of July, chef instructors from the Academy Culinary Arts are appearing at the Punxsutawney Farmers Market to demonstrate quick and easy ways to prepare fresh produce. Check out the featured recipes:

    Fresh Salsa

    1 pound fresh ripe Tomatoes, seeded and chopped
    1 Onion, chopped
    2 Garlic Cloves, minced
    4 oz. can of Green Chilies, chopped
    1 Jalapeno Pepper, seeded, deveined, and minced OR ¼ to ½ tsp. cayenne pepper
    Juice of 1 Lime
    2 Tbsp. Red Wine or Cider Vinegar
    1 Tbsp. Olive Oil
    1 tsp. Salt
    1/3 cup chopped fresh Cilantro (optional)
    ½ tsp. dried crushed Oregano

    Combine all ingredients in a large bowl and mix until blended well.
    Refrigerate until used.
    Will keep in the refrigerator for a few days.
    Good with tacos or tortilla chips.
    Yield: 3 cups

    Chocolate Zucchini Cake

    2½ cups all-purpose Flour
    1 tsp. Baking Soda
    ½ tsp. Baking Powder
    ½ tsp. Cinnamon
    4 Tbsp. Cocoa
    1 tsp. ground Cloves
    2 Eggs
    1¾ cup Sugar
    ½ cup Vegetable Oil
    ½ cup Butter, melted
    ½ cup Sour Milk (½ cup milk + 1 tsp. Lemon juice)
    1 tsp. Vanilla Extract
    2 cups grated Zucchini
    ½ cup Chocolate Chips

    Preheat oven to 350 degrees. Grease and flour pan.
    Sift flour, baking soda, baking powder, cinnamon, cocoa, and cloves.
    Beat eggs with sugar just until combined well.
    Stir in oil, melted butter, sour milk, vanilla, and zucchini.
    Fold in sifted ingredients just until combined.
    Gently fold in chocolate chips and put batter into pan.
    Bake at 350 for approx. 30 minutes or until a toothpick comes out clean.
    Can dust top with powdered sugar if desired.
    Yield: 1 - 9x13 pan

    Salsa and Zucchini Cake Recipes by IUP faculty member:
    Anthony J. Battaglia
    Certified Executive Pastry Chef
    Certified Culinary Educator
    Chef Instructor

    Asian Style Marinade

    6 fl. ounces Hoisin Sauce
    6 fl. ounces Sherry
    2 fl. ounces Rice Wine Vinegar
    2 fl. ounces Soy Sauce
    4 Garlic cloves, minced

    Mix together all ingredients. Pour over meat or fish. Refrigerate until service.
    Yield: 1 Pint

    Cumin Lime Marinade (Adobo)

    8 fl. ounces Lime Juice
    5 Garlic Cloves
    1 Tbsp. Cilantro (optional)
    1 tsp. Salt
    ½ tsp. Cumin, ground
    Cracked black pepper

    Mix together all the ingredients. Pour over meat or fish. Refrigerate until service.
    Yield: 8 Fluid Ounces

    Latin Citrus Marinade

    6 fl. ounces Orange Juice
    3 fl. ounces Lemon Juice
    1 fl. ounces Lime Juice
    1 Tbsp. Achiote Paste (or other chili paste)
    1 Garlic Clove, chopped
    ½ tsp. Oregano, dried
    ½ tsp. Cumin, ground
    ¼ tsp. Cloves, ground
    ¼ tsp. Cinnamon, ground
    ¼ tsp. Pepper

    Combine ingredients in a bowl. Pour over poultry, fish, or vegetables and marinate in the refrigerator.

    Teriyaki Marinade

    6 fl. ounces Soy sauce
    6 fl. ounces Corn or Peanut Oil
    3 fl. ounces Dry Sherry
    1 ounce Honey
    2 Garlic Cloves, minced
    ¼ ounce Gingerroot, grated
    1 Tbsp. Orange zest (optional)

    Combine all ingredients & blend well.
    Pour over meats, shellfish, or poultry.
    Marinate under refrigeration for up to 8 hrs.

    Marinade Recipes by IUP faculty member:
    Martha J. Rupert
    Certified Sous Chef
    Certified Culinary Educator
    Food Management Professional
    Chef Instructor


    Vegetable Paella (pie/yeh-ya)

    3 Tbsp. Vegetable Oil
    1 cup Yellow Onion, diced
    1 large Garlic Clove, minced
    1½ cup fresh Corn off the cob
    3 cups Water
    3 Tbsp. Vegetable Base*
    1 lb. Rice
    2 tsp. Salt (omit if using Chicken Base)
    1 tsp. Paprika
    1 tsp. ground Black Pepper
    1 tsp. Turmeric
    8 oz Red Pepper, diced
    8 oz Green Pepper, diced
    8 oz frozen Green Peas
    1½ cups Yellow Squash, sliced ½-inch thick and quartered
    1½ cups Zucchini, sliced ½-inch thick and quartered

    Lightly coat bottom of fry pan with oil. Heat to 375⁰F.
    Add onion, garlic, and corn. Sauté 3 minutes or until garlic is fragrant.
    Add water and vegetable base. Bring to a boil.
    Stir in rice and spices. Cover. Reduce heat and simmer 15 minutes.
    Add peppers and other vegetables. Cover and cook 10 minutes or until liquid is absorbed.

    *Chicken base or stock can be substituted for vegetable base

    Yield: 6 Entrée Size Servings

    Vegetable Paella Recipe by IUP faculty member:
    Lynn A. Pike
    Certified Executive Chef
    Certified Culinary Educator
    Dietetic Technician Registered
    Food Management Professional
    Chef Instructor