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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.

Recipes from 2022-2023 Market Season

Giambotta is an all inclusive dish with varying recipes depending on the area of Italy you are in.

Italian sausage (sweet or hot depending on preference)
Peppers (red,green,or both)

Precook/parboil the potatoes first. Dice the veggies. Saute the sausage. Once the sausage cooks a couple of minutes, add the diced veggies to it. Toss the potatoes in with the veggies when they are cooking with the sausage. Once the veggies are cooked, add the mixed raw eggs and scramble in with the veggies and sausage.

About Chef Jimmy Kensinger

I have been in the restaurant business for 45 years. I have been involved in all aspects of the operation, both front and back of the house. I have owned 2 of my own restaurants in Buffalo NY. I have a BS  in Food Service Mgt and an MS in Vocational Education. Three of my aunts were born in Italy. My grandmother lived with us. When she became ill, her 5 daughters each took a day of the week to take care of her. This lasted about 5 years. So, each day I would help prepare dinner with a different aunt each day of the week. That’s how I originally learned how to cook. I started working in restaurants at the age of 15 and have been in the business ever since.

Floribbean Style Meatballs
Gluten Free
Serves 4-6
For the Meatballs

  • Farm Fresh Ground Turkey/Chicken 1# each
  • Riced Cauliflower, ½ head
  • Fresh Basil chiffonade, 5 leaves
  • Fresh Oregano chopped, 3 sprigs
  • Fresh Thyme chopped, 3 sprigs
  • Ginger, Minced, ½ oz
  • Garlic, Minced 4 cloves
  • Fresh Parmesan Cheese, 1/3 cup
  • Fresh Eggs, 3 each
  • Salt and Pepper, to taste
  • For the Sauce
  • Fresh tomatoes, chopped, 3#
  • Red Pepper, diced, 1 each
  • Green Pepper, diced, 1 each
  • Jalapeno, diced- ½ cup
  • Onion, diced, 1 bulb
  • Mango, diced, 3 each
  • Honey, ½ cup
  • White Wine, ½ cup
  • Olive Oil, ¼ cup
  • Fresh Garlic, minced, 6 cloves
  • Fresh Basil chiffonade, 5 leaves
  • Fresh Oregano chopped, 3 sprigs
  • Fresh Thyme chopped, 3 sprigs
  • Salt and Pepper, to taste

To prepare Meatballs:
In a large bowl, combine all of the ingredients together. If you cannot find riced
cauliflower, simply chop the cauliflower into a fine dice or use a food processor to chop.
Once the mix is combined, scoop out the meatballs into desired size. Preheat oven to
375 degrees. Place meatballs on a sheetpan, and bake in oven for 20-30 minutes
(depending on the size of the meatballs, your cooking time will need to be adjusted).
Internal temperature of meatballs should be 155 degrees, measured using a food
thermometer. Set aside. ALT METHOD: Cook meatballs in a skillet over high heat with
a little olive oil to prevent sticking, until internal temp of the meatballs reaches 165

To prepare Sauce:
In a sauce pan, combine onions, olive oil, peppers, and garlic, sauté until onions are
translucent. Add in wine to deglaze pan, stir for a few minutes, and then add tomatoes
and mangos, including the herbs and seasoning. Cook on medium heat for 20-30
minutes, or until all flavors develop and the sauce has thickened. Turn off heat and
finish with Honey. **Ensure that the sauce is stirred consistently to avoid scorching or

The Final Dish:

Add the meatballs to the sauce, and cook on low heat for 10-20 minutes. Stir
consistently to ensure the sauce is combined with the meatballs. On a plate, place
meatballs and sauce in center of plate. Place a small amount of the aioli mixture on top
of the meatballs. This can be served over your favorite pasta, vegetable, or heart of
palms, depending on your taste and desire.

About Chef Timothy Schoonmaker

Chef Timothy Schoonmaker, MBA, CEC, WCEC, CCA, CDM, CFPP, FMP, MCFE, CHESP, Realtor
Chef Schoonmaker is the Director of Nutrition Services at Manatee Healthcare System. Chef Tim has worked in the healthcare industry for over 23 years in Florida and Virginia. Chef Tim is a Certified Executive Chef and Certified Culinary Administrator through the American Culinary Federation, a Certified Dietary Manager and Certified Food Protection Professional, A Certified Healthcare Environmental Services Professional through the American Hospital Association, A Foodservice Management Professional through the NRA, a Master Certified Foodservice Executive with IFSEA, and a Florida Realtor. Chef is also a member of the Associate for Healthcare Food Service, serving on the benchmarking committee and self op committee and on the AHF Board (Secretary elect for 2022). Chef is the previous President of the board for Big Brothers, Big Sisters of Central Virginia, and has served on several boards throughout Central Virginia from 2016-2022. Chef Tim has recently moved back to Bradenton from Lynchburg, Virginia to be closer to family.

Recipes from 2021-2022 Market Season

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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