Chef Sean Demonstrates Seasonal Recipe at our Farmers' Market!

On Sunday, January 28, Chef Sean gathered local ingredients at Marina Farmers' Market to demonstrate a seasonal recipe to our customers. He picked up celery from Divine Harvest Family Farms, Yams from Munoz Farms, Pomegranate Seeds from Apple Sherrill Orchards, Arugula and chives from Gourmet Specialties, Almonds from Hopkin Almonds, and Feta Cheese from Mom's Specialties!

If you were unable to attend the demonstration, please find the recipe below. We will have more events like this on the 4th Sunday of every month, so swing by our farmers' market for a taste and recipe card or check out our website for more updates.

Sweet Potato (Yam) Salad with Braised Celery and dressed with Honey-Cider Vinaigrette Serves 4

Ingredients For the braised celery: 1 Tbl olive oil 2 tsp fennel seeds

2 tsp anise seeds 1 small celery, diced ¾ cup water salt and pepper

For the honey-cider vinaigrette 1 shallot, peeled and minced 1/3 cup apple cider vinegar 1 Tbl honey 1 tsp salt 1 cup extra virgin olive oil

For the salad: 1 ½ pounds orange yams sometimes called sweet potatoes, peeled and large dice 3 Tbl pomegranate seeds 2 Tbl almonds, toasted and chopped 1 tsp chives, chopped 2 Tbl feta cheese 2 cups arugula

Directions

For the braised celery: Heat the olive oil in a medium sized sauté pan over medium heat. Add the fennel and anise seeds and toast for 1 minute. Add the diced celery, toss to coat and pour in water. Season with salt and pepper, bring the celery to simmer, cover with a piece of parchment paper and cook until tender crisp. Allow celery to cool completely in water. Drain and set aside until ready to complete salad.

For the honey-cider vinaigrette: Place shallot, cider vinegar, honey and salt in a blender. Blend and slowly drizzle the olive oil in to emulsify.

Place the diced yams (sweet potato) in a large pot and cover with cold water. Bring to a boil over high heat, reduce heat and simmer until sweet potatoes are just cooked. Drain and put on a sheet pan to cool.

To complete salad: Combine sweet potatoes and fennel and toss gently with vinaigrette, season with salt and pepper. Add almonds, pomegranate, feta and chives and toss. Serve with arugula.