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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

  • Academy of Culinary Arts
  • 1012 Winslow Street
    Punxsutawney, PA 15767
  • Phone: 800-438-6424
  • Fax: 814-938-1158
  • Office Hours
  • Monday through Friday
  • 8:00 a.m. – 4:30 p.m.