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.