santa BarBara Certified Farmers Market

Friends • Flowers • Food • Fun

8 markets 6 days a week

Saturday 8:30am-1:00pm

Corner of Santa Barbara and Cota Streets

Sunday 10am-2:00pm

In Goleta - corner of Storke and Hollister 7004 Marketplace Dr., inside the Camino Real Shopping Center t ue S day 4:00pm-7:30pm summer* 3:00pm-6:30pm winter*

500 and 600 blocks of State Street

Wedne S day

2:30pm-6:30pm summer* 2:30pm-6:00pm winter*

In Solvang - Copenhagen Drive and First Street t hur S day 3:00pm-6:30pm

In Goleta - corner of Storke and Hollister 7004 Marketplace Dr., inside the Camino Real Shopping Center t hur S day 3:00pm-6:30pm summer* 3:00pm-6:00pm winter* f riday 8:00am-11:15am

In Carpinteria - 800 block of Linden Ave.

In Montecito - 1100 & 1200 blocks of Coast Village Road

(805) 962-5354 www.sbfarmersmarket.org

Cut shrimp into small pieces and quick boil with bay leaf, celery and salt for 1 minute. Peel and dice mango, bell pepper and onion into small cubes. dice cilantro. mix all ingredients in a medium bowl, adding the olive oil, lime, and oJ. Salt and pepper to taste, and let sit for 1 hour before serving (to ‘cook’ the shrimp).

Recipe courtesy of Rudy Alvaro, owner of Paloma Restaurant www.palomagoleta.com

BLOOdy MAry “SHOOTErS”

(Serves 2)

1 oz vodka

2 oz spicy tomato juice

1/2 tsp lemon juice

1/4 tsp Tabasco a dash of Worcestershire sauce a dash of salt

Salud Spicy Cocktail Salt by The Spanish Tin lemon wedges for garnish

2 small celery stalks crushed ice

Take a lemon wedge and run it along the rim of both shot glasses. Pour a bit of Salud Spicy Cocktail Salt onto a small plate, dip the moistened rim into the salt, and repeat on second shot glass. Put all the ingredients into a shaker with ice and shake well. Pour cocktail mix into the spicy salt rimmed shot glasses and garnish with lemon wedge and celery stalk. drink as you would a shot. Cheers!

By Nydia Armendia-Sanchez www.thespanishtin.com

CuCuMBEr MArgArITAS

On THE rOCKS

(Serves 2)

1/2 medium cucumber peeled diced

3 oz tequila

2 oz triple sec

8 oz margarita cocktail mix

Salud Spicy Cocktail Salt by The Spanish Tin

2 tsp lime juice lime wedges for garnish ice

Run a lime wedge along the rim of both glasses. Pour a bit of Salud Spicy Cocktail Salt onto a small plate, dip the moistened rim into the salt, and repeat on second glass. muddle the cucumber in a shaker. Add ice, tequila, triple sec, lime juice, and margarita cocktail mix and shake well. Pour margarita mix into your glasses and enjoy! Salud!

By Nydia Armendia-Sanchez www.thespanishtin.com Featured in Isabella Gourmet Foods.

ASPArAguS And yOung

BLACK KALE rISOTTO

I love incorporating kale into family dishes and they really like this rustic dish. It’s also wonderful with sausages. In this I use white wine but we make many risottos with red wine as well. It’s just as delicious and gets a beautiful color from the wine so do try that some time too.

2 bu. black kale

1 bu. asparagus (not baby; the bigger the better)

3 shallots or a small yellow onion, diced

1 cup Arborio rice

1 bottle of a sweeter white wine

2 cups chicken stock

Salt & pepper to taste

2/3 cup parmesan

Home Cooking

Get everything ready; rinse the kale well and cut whole bunches every 3/4ths of an inch until you get to the “stemy” part; you can pop those in your compost bin. Rinse and cut the asparagus at an angle about every 3/4ths of an inch; don’t use the tough ends. open the wine.

heat a very large sauté pan (12-14”) on high heat. Sauté the shallots, adding the asparagus after a few minutes for about ten minutes total. Add the rice to the pan and toss around for about four minutes. Stir in about 6 oz. of the wine at a time and allow that to reduce after each addition, keeping the heat high. When the bottle of wine is about half used, add in the kale, tossing and allowing to wilt in; season with salt and pepper to taste. Continue adding in wine and then the chicken stock, reducing it down 6-8 oz. at a time. don’t worry about the kale, it steams in the reducing wine and cooks, working itself into the risotto as you stir. Check for doneness and seasoning; this dish takes about 40 minutes total to cook.

finish the risotto by stirring in the parmesan and allowing it to rest for 5-10 minutes before serving.

lynette la mere

AVOCAdO SMOOTHIE

Blend ingredients well and serve over a bit of ice.

1 ripe banana

¼ of a cucumber; peeled

1/3 of a ripe avocado

½ cup yogurt

1 tbl. honey handful of ice

MAngO SErrAnO BAJA SALAd (Serves 6 – 8)

Baja Salad:

2 hearts of romaine lettuce, clean, dried and chopped

1 small red onion, thinly sliced

3 great tomatoes, diced

1 cucumber, halved and sliced

1 diced red or yellow bell pepper

2 avocados, diced

2 ears sweet corn, cut off the cob

2 handfuls of fresh corn chips, crumbled

1 cup queso fresco cheese (optional) mango serrano dressIng:

Toss all ingredients in a large bowl. Add dressing a few minutes before serving.

2 serrano chiles

½ cup apple cider vinegar

½ tsp. salt

¼ tsp. pepper

½ cup fresh mango

1 tsp. honey juice of ½ a lime one night before serving, smash chiles with the handle of a chef’s knife in a plastic bag, pour apple cider vinegar over chiles, and let them sit. Immediately before serving, strain out chiles then blend vinegar with all other ingredients, and toss into salad. —LLm

Local kitchens boast their zesty flavors for spicy soups and cool crisp salads.