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Farmers Market Fresh Recipes 

Vegetarian 

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Butter Cauliflour
File Size: 276 kb
File Type: pdf
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Black Bean Enchiladas
File Size: 214 kb
File Type: pdf
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Sesame Chickpeas
File Size: 297 kb
File Type: pdf
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Cauliflour Parm
File Size: 232 kb
File Type: pdf
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Chicken

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Chicken Gyro Bowls
File Size: 217 kb
File Type: pdf
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Chicken Fajita Foil Packets
File Size: 244 kb
File Type: pdf
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Teriyaki Chicken Foil Packets
File Size: 271 kb
File Type: pdf
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Beef

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Beef & Broccoli Stir Fry
File Size: 349 kb
File Type: pdf
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Chicken & Veggie Skillet
File Size: 323 kb
File Type: pdf
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Coconut Chicken Curry
File Size: 234 kb
File Type: pdf
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Sea Food

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Honey Garlic Butter Shrimp
File Size: 247 kb
File Type: pdf
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Sides

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Pinapple Lime Cauliflower Rice
File Size: 186 kb
File Type: pdf
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Sweet & Spicy Coleslaw
File Size: 231 kb
File Type: pdf
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Soups & Stews

Hearty Minestrone.pdf
File Size: 67 kb
File Type: pdf
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Vegetarian Chili with Beans 2019.pdf
File Size: 48 kb
File Type: pdf
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Beans, Beans, the magical fruit
File Size: 61 kb
File Type: pdf
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All about beans North Dakota state.pdf
File Size: 88 kb
File Type: pdf
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Freezing Fruits & Vegetables
Freezing Fruits & Vegetables
File Size: 574 kb
File Type: pdf
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Freezing Raw Tomatoes
File Size: 86 kb
File Type: pdf
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Tomatoes & MORE Tomatoes
Apples Make you Smile!!
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TOMATOES & MORE TOMATOES
File Size: 290 kb
File Type: pdf
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APPLE CRISP IN MICROWAVE
File Size: 28 kb
File Type: pdf
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BEST APPLE CRISP
File Size: 44 kb
File Type: pdf
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BAKED APPLES
File Size: 383 kb
File Type: pdf
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APPLE-PINEAPPLE SALAD
File Size: 46 kb
File Type: pdf
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Pie Fillings
Vinaigrettes
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PIE FILLINGS
File Size: 565 kb
File Type: pdf
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FRESH STRAWBERRY PIE
File Size: 624 kb
File Type: pdf
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BASIC VINAIGRETTE w/ VARIATIONS
File Size: 435 kb
File Type: pdf
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Food Storage Options
Cucumbers & Zucchini
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STORAGE OF LEAFY GREENS
File Size: 58 kb
File Type: pdf
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CUCUMBERS & ZUCCHINI
File Size: 340 kb
File Type: pdf
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Red Cabbage
GERMAN RED CABBAGE RECIPE
File Size: 52 kb
File Type: pdf
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Coleslaw & More
CABBAGE BEET COLESLAW
File Size: 57 kb
File Type: pdf
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Eat More Greens!!
Stir Fry Vegetables
Steamed Vegetables
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MORE GREENS - STIR FRY
File Size: 432 kb
File Type: pdf
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MORE GREENS - STEAMED
File Size: 432 kb
File Type: pdf
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What About Beets?
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WHAT ABOUT BEETS?
File Size: 163 kb
File Type: pdf
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ROASTED BEETS on GREENS
File Size: 58 kb
File Type: pdf
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Canning!

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Water Bath Canning
File Size: 18 kb
File Type: docx
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WINTER SQUASH
File Size: 395 kb
File Type: pdf
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SPAGHETTI SQUASH - 2 Different Ways
File Size: 72 kb
File Type: pdf
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WHAT YOU WILL NEED:                            Yield:  Serves 4-6
  • 12 oz spaghetti
  • 1 medium red onion, peeled, halved, and sliced
  • 1 small Japanese eggplant, halved lengthwise and sliced
  • several stalks asparagus, cut in 2 inch pieces
  • a handful of broccoli florets, cut in half
  • 2 cups cherry tomatoes, halved
  • 1 colorful bell pepper, chopped
  • 2 cloves garlic peeled and minced
  • 2 handfuls baby greens, I used baby kale and wild arugula
  • 1 - 1-1/2 tsp salt and lots of fresh cracked pepper
  • 1/2 tsp red pepper flakes (optional)
  • 2 Tbsp olive oil
  • 1 cup dry white wine
  • 3 1/2 cups water
  • 1 Tbsp white wine or sherry vinegar
  • 1 cup shredded hard Italian cheese garnish
  • halved cherry tomatoes
  • 1/2 cups finely shredded basil leaves

NOTES
You can use lots of different veggies for this dish, whatever looks good. Mushrooms would work well, also carrots, zucchini, cauliflower. Tomatoes are a must, though.
INSTRUCTIONS
  1. Put everything except the cheese, into a large pot. Add the wine and water (measure exactly since you will not drain the pasta) to the pot and bring up to a boil. If your pasta doesn't fit completely into the pot, nudge it down into the water as it softens. Cover the pot while it comes to a boil then uncover and boil for about 7-9 minutes, until the pasta is just al dente. Babysit the pan a little bit to ensure that the pasta doesn't stick. Don't over cook the pasta, there will still be some water left in the pan.
  2. Toss the pasta with the cheese, and serve with the extra tomatoes and lots of fresh basil.
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Office:      1320 Waller St SE, Salem, OR
HOURS:    Please call for an appointment
EMAIL:     salemcommunitymarkets@gmail.com 
PHONE:   503-585-8264
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  • HOME
  • ALL MARKETS
    • Saturday Market
    • Monday Market
    • Wednesday Chemeketa Market
    • Thursday Market
    • Holiday Market
  • Apply
    • JURY Your Product(s) >
      • Arts & Craft Product STEPS
      • Growers & Producer STEPS
      • Fresh Prepared Food STEPS
      • Processed-Packaged STEPS
  • LIST of VENDORS
  • Kids Club
  • Sponsors & Partners
  • MERCHANDISE
  • Board, Staff & Volunteers
  • Fresh Recipes
  • FAQ