Five Minute Market Chef

03/20/2014

We're loving AZ spring veggies! Local snap peas from Blue Sky Organic Farms in this Asian style saute.
http://www.5minutemarketchef.com/rec/glazed-orange-snap-peas/

1. Whisk water, soy sauce, oil, sugar, cornstarch, red pepper flakes and garlic powder in a large skillet over high heat. Cook about 5 minutes or until thickened, stirring occasionally.

03/07/2014

This fresh & fast recipe is a great side dish or light lunch. Add some grilled chicken or use it as a topping for fish tacos!
http://www.5minutemarketchef.com/rec/kale-fennel-slaw/

Dressing 1 stalk of fennel with fronds (about 12 inches in length) ½ cup chopped flat-leaf parsley 1 inch cube of ginger, peeled 1 teaspoon Dijon mustard 2 tablespoons honey Juice of 1 lemon ¼ cup canola oil 2 tablespoons water ¼ teaspoon kosher salt

02/15/2014

Grapefruit-Ginger Spritzer
Prep Time: 15 minutes
Cook Time: 3 minutes
Yield: 9 servings

Ingredients
1 cup freshly squeezed grapefruit juice (about 4 large grapefruits)
1 cup sugar
¼ teaspoon kosher salt
2 pieces peeled, fresh ginger root (1/4 inch thick rounds)
54 ounces club soda
Fresh mint leaves

Preparation
1. Bring grapefruit juice, sugar, salt and ginger to a boil in a medium saucepan. Boil for 2-3 minutes or until sugar is dissolved. Remove from heat and let cool.
2. Once syrup is cool, remove ginger pieces.
3. Mix ¾ cup of sparkling water with 2 tablespoons grapefruit-ginger syrup in a glass with ice. Garnish with fresh mint leaves.

Nutrition Facts for one serving: 100 calories; 0g total fat (0g saturated fat); 0g protein; 25g carbohydrates (0g fiber); 0mg cholesterol; 90mg sodium

02/08/2014

Our version of Hot & Sour Soup is packed full of mixed greens like tatsoi, mizuna & purple mustard greens. Try this recipe tomorrow at Old Town Scottsdale Farmer's Market!
http://www.5minutemarketchef.com/rec/hot-and-sour-soup-with-mixed-greens/

01/25/2014

Super simple Chipotle Cabbage Slaw
http://www.5minutemarketchef.com/rec/chipotle-cabbage-slaw/

01/18/2014

Refreshing, light snack with daikon radish and edamame puree. Vegan and Gluten-Free!
http://www.5minutemarketchef.com/rec/daikon-rounds-with-edamame/

1. Add ginger, garlic, lime zest and juice, daikon, edamame, vinegar, salt, wasabi, sugar, sesame oil and canola oil to a food processor. Power on and while machine is running, slowly pour in the water through the opening in the top. Blend until smooth. Scrape down sides with a spatula if needed.

01/11/2014

Coconut milk and green curry with purple-top turnips makes this one hearty dish. Swing by the farmer's market tomorrow for a sample!
http://www.5minutemarketchef.com/rec/curried-turnips/

01/04/2014

5 Minute Chef is back at Oldtown Scottsdale Market this weekend with a recipe to warm you up!

http://www.5minutemarketchef.com/rec/orange-hot-chocolate/

2. Cook over high heat about 2 minutes or until small bubbles start to form around the edges. Reduce heat to low, stirring occasionally and keep warm until ready to serve.

12/13/2013

Red beets are in season! Try this easy, quick recipe for Beet Salsa
http://www.5minutemarketchef.com/rec/beet-salsa-2/

12/07/2013

Featured produce this week is Treviso, a winter vegetable that is similar to radicchio. Typically brushed with olive oil and grilled, Treviso can also be eaten raw. Try it in this recipe!

http://www.5minutemarketchef.com/rec/treviso-quinoa-salad/

*Merlot jam can be purchased from Carol’s Delectables at the Oldtown Scottsdale Farmer’s Market. If Merlot jam is not available, substitute for your favorite jam.

11/15/2013

Check out this unique and delicious collard green recipe. You can also give it a taste tomorrow at Oldtown Scottsdale Farmer's Market!
http://www.5minutemarketchef.com/rec/collard-green-vichyssoise/

06/28/2013

Vegan Hummus Wrap: Make it now! Quick, no-cook recipe with 7g of fiber per serving. One word....YUM
http://www.5minutemarketchef.com/rec/vegan-hummus-wrap/

Ingredients 1 tablespoon lemon juice 1 tablespoon olive oil 1 teaspoon sriracha ¼ teaspoon kosher salt 2 cups finely chopped kale, stems & tough ribs removed 2 lavash wraps ½ cup red pepper hummus 1 cup shelled edamame, cooked ½ cup grated carrot 1 avocado