Thursday Market Chef Demonstration

pictured Chef Eichhold trying all the great varieties of olive oil from the Olive Press – picking the perfect one for her chef’s demonstation.

During the next few months running WIC is sponsoring a farmers market next to the Social Security office in Santa Rosa.

The market is open to everyone.


The Social Security Office is on the the right

and the market is next to it. (Across from whole Foods)

This week Chef Elizabeth Eichhold demonstrates a summer pasta salad.

Garden Pasta Salad

vinaigrette herb dressing:

1/2 cup fresh herbs plus 1 – 2 T chopped, your choice (basil, arugula,cilantro,parsley,tarragon,dill-any combination or single herb totaling 1/2 cup and 1 – 2 T for garnish )

1/2 cup olive oil

2 T vinegar (apple cider or white)

1 t. Dijon mustard (Dijon or stone ground)

1/2 t. salt

1/4 t. black pepper

1 garlic clove finely chopped

1 lb. pasta ( either fusilli, penne, farfalle, tri-color spiral etc.)

2 T olive oil

1 garlic clove

pinch salt & pepper

1 red, green or yellow pepper

1 or 2 ears corn

1 stalk celery

1 zucchini

2 tomatoes or 1 pint cherry tomatoes

1 cucumber

1 small red onion

optional: 2 T. parmesan cheese or crumbled feta cheese

6- 8 black or green pitted olives

Cook pasta according to package directions, strain & run under cold water until cooled. Put in a large bowl & toss with 2 T olive oil & a pinch of salt & pepper & 1 finely chopped garlic clove.

Make dressing : either whisk everything until it emulsifies or put in a blender for a minute.

Cut vegetable about the same size approximately 1 inch to 1.5 inch cubes, cut corn off ears. Add vegetables to pasta with dressing. toss well. serve with 1- 2 T reserved herbs sprinkled on top

you may also sprinkle some cheese and add olives on top with herbs.

You can choose any variety of vegetables & herbs to suit your taste. For example, Feta cheese and olives go well with dill. Omit the corn and use both cherry and heirloom tomatoes with basil is another option.

Serves 6-8 for dinner or 10- 12 as a side dish