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Recipes From the Market

Enjoy these recipes from our weekly Chef at the Market demos at the Downtown Bradenton Public Market.

Serves 4
Prep Time: 15min, Cook time-30min
Featured at Market on November 20, 2021


Vegetables (Sabzi)

Potato (cubed) 2

Carrots (cubed) 2-3

Green/Orange Peppers (cubed) 1-2

Red onions (diced) 1

Jalapenos (finely diced) 1

Cauliflower (small florets) 1

Fresh Tomato (diced) 2

Green peas (frozen or canned, drained) 1 cup

Ginger-garlic paste 1 tsp.

Indian Spices

Cumin seeds ½ tsp.

Turmeric powder ¼ tsp.

Red Chilli powder ½ tsp.

Coriander powder. 2 tbsp.

Garam Masala powder 1 tbsp.

Extra Virgin Olive Oil/ Ghee 2 tbsp.

Coconut Milk (canned) 1 can

Salt start with ½ tsp and add to taste

Fresh cilantro (chopped) ½ cup (for garnish)


Heat a deep pan on medium high. Add the oil/ghee to the pan and reduce the heat to Low. Add the cumin seeds and sauté for 1-2 minutes, until they sizzle. Make sure they don’t burn. Add the onions and the ginger-garlic paste to this and sauté until the onions are translucent.

Add all the spice powders to the above mixture and sauté on Low for 2-3 minutes, until the flavors are released. The chopped tomatoes go into this mix. Sauté the tomatoes in the spice mixture for 3-4 minutes on medium or until the tomatoes are softened and mixed in with the spices. Add all the chopped vegetables to this with ¼ cup of water and salt. Mix well, cover and cook until the potatoes are done. 

When the vegetables are done, lower the heat to Low and add the can of coconut milk. Stir well and let it simmer on Low for 4-5 minutes. 

Garnish with chopped, fresh cilantro and enjoy this aromatic dish over some fluffy basmati rice.

Dave’s “eat your Cactus” 
Salad serves 6
Featured at Market on November 27, 2021

4 large cactus peeled and simmered for 20 minutes then fine julienne. (This is your nopales)
6 oz pickled jalapeno peppers sliced
1 pomegranate seeded
4 oz pickled red onion julienned 
8 oz oven roasted tomatoes
1/2 bch cilantro
7 oz cheese white shredded 
6 cups mixed salad lettuce dressing
1 cup peanut oil
1/2 cup red wine vinegar
salt and pepper
1 teaspoon dried oregano
combine toss, serve & be happy

Market Panzanella Salad
Serves 4
Featured at Market on December 4, 2021

For the Salad:

½ Loaf Italian Bread, cubed

1 Cucumber, sliced

1 each Green Bell Pepper and Red Bell Pepper, seeded and diced

½ pint Cherry or Grape Tomatoes, quartered

½ each Red Onion, thinly sliced

For the Dressing:

1 clove garlic, minced

½ cup Olive Oil

½ cup Balsamic or Red Wine Vinegar

Salt and Pepper to Taste

Combine vinegar, olive oil, and garlic in a small bowl and whisk. Add salt and pepper to taste.

In a large bowl, combine all vegetables and drizzle with the vinaigrette dressing. Toss to coat and allow to set for 10 minutes.

Just before serving, add the cubed bread and lightly mix.

Featured at Market on December 11, 2021

Aloo Mash
Potato – 2 nos.
Turmeric powder – ¼ tsp.
Fresh cilantro -1 tbsp.
Cumin seeds -1/2 tsp.
Ghee -1 tsp.
Salt – to taste

Cook whole potatoes and pull away the peel when they have cooled down. Mash them with a pinch of salt. Add ghee to a hot sauté pan and roast cumin seeds. When they are aromatic, add the turmeric powder and sauté for 1 min. Then add the mashed potatoes and give it a good stir. A handful of fresh chopped cilantro brings a fresh taste to the mix. Keep aside to cool. 

Golgappa Assembly items

Mini Puri – 15 (available in Indian Grocery stores)
Cilantro chutney
Tamarind chutney
Red onion (finely chopped) –1
Tomatoes (finely chopped)- 2
Boondi – ½ cup (available in Indian Grocery stores)

To make a Golgappa:  Take a mini Puri. Gently crack the top to form a hole. Spoon ¼ tsp. of Aloo, top with chopped onion and tomato mix. Spoon in ¼ tsp. of Cilantro chutney and ¼ tsp. of Tamarind chutney. Garnish with fresh cilantro and a pinch of Boondi. Pop the whole Puri in your mouth and enjoy the burst of flavors…savory & sweet! Hope you enjoy this flavorful bite!              

Winter Market Trifle
Featured at Market, January 8, 2022

Serves 4

1 Pint Strawberries OR 4 Whole Peaches

2 Tablespoons Sugar

1 Tablespoon Balsamic Vinegar

1 Vanilla Sponge Cake, 8 Inch Round

1 Cup Heavy Cream

4 Each Egg Yolks

2 Tablespoons Sugar

1 teaspoon Vanilla Extract

To prepare the fruit, first remove the stems of the strawberries, and slice strawberries into quarters and place in a bowl. If using peaches, remove the pit and slice into medium sized cubes. Alternatively, other winter fruits may be used. Blueberries, figs, and plums work very well! Toss the fruit in 2 Tablespoons of sugar and set aside for 10 minutes. The sugar will begin to dissolve with the juice from the fruit. Add in the balsamic vinegar and toss to coat the fruit. Slice the prepared vanilla sponge cake into 1 inch cubes. The sponge cake for this recipe can also be substituted with angel food cake, chocolate cake, or even gluten free cake if dietary accommodations are needed. In a glass serving bowl or individual dessert cups, place a few cubes of the cake on the bottom of the vessel, and cover with a layer of the fruit mixture.

To prepare the crème anglaise sauce, warm the heavy cream over medium heat in a saucepan. Once the cream begins to steam and a skin forms on top, combine the egg yolks, vanilla, and sugar in a small bowl, then slowly add to the hot cream, continuing to stir on medium heat constantly. Cook until the sauce just begins to thicken, or until the cream just begins to boil. This thick cream sauce can be poured over the fruit in the serving dishes, and garnished with a sprig of mint leaves or dash of cinnamon for a holiday treat!

Egg Bhurji
Featured at the Market, February 19, 2022


Eggs                                        6 nos.

Tomatoes (chopped)         2

Onions (chopped)              1 big

Chilli Pepper  (chopped)  1 no.

Turmeric Pwd.                    ¼ tsp.

Chilli Pwd.                           ¾ tsp.

Coriander Pwd.                  2 tbsp.

Garam Masala                      ½ tsp.

Coconut Oil                          3 tbsp.

Salt                                         to taste

Pepper                                   to taste

Fresh Cilantro (chopped) -Garnish


Heat coconut oil in a sauté pan on medium high. Sauté chopped onions and chilli pepper until onions are transparent. Lower heat to low. Add the turmeric, chilli, coriander powders and saute for 2 minutes. Add tomatoes and stir on medium heat. Let cook until the tomatoes soften. Add salt.

Add eggs into the above mix and stir to scramble. Once well scrambled, add pepper and garam masala to the mix. Sauté for 2 minutes. Garnish with Cilantro and enjoy with rotis, tortillas or over rice. Enjoy!

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