Join us for Chef in the Market cooking demonstrations to celebrate height-of-the-season market ingredients. Market-goers can watch as Chefs prepare delectable dishes, while sharing skills and ingredient knowledge. Find our Chef in the Market stage at PSU Farmers Market near SW Park Avenue & Montgomery Street on Saturdays June 1 through October 5. Demonstrations start at 10 a.m. and include a sample of the day’s recipe.

Chef Lauro Romero of King Tide Fish and Shell will be making Market Vegetable Tostadas with a Black Bean Puree and Fresh Cheese. See recipe below.

The 2019 season of Chef in the Market is generously sponsored by Amica Insurance.

Market Vegetable Tostadas with a Black Bean Puree and Fresh Cheese

• 1 ea. diced small red onion
• 3 cup diced market vegetables
• 1 tbs. sliced garlic
• ½ cup sliced baby heirloom tomatoes
• 1 tbs. chopped cilantro
• 2 tbs. Evoo
• 1 cup black bean puree
• pickled fresno peppers
• market cheese
• 8 ea. tostadas

Heat oil in a large sauté pan, and add onions and garlic. Once it starts to sweat and is becoming translucent, add the diced market vegetables and sautee for a few minutes. Add cilantro and tomatoes to warm through, about 2 minutes. Season with salt and pepper and set aside.

To assemble, spread black bean puree onto tostadas. Top with guiso/vegetable mixture, fresh market cheese, and pickled peppers.