Page 11 - Cuisione fo Arizona - Volume 8

5 Minute Market Chef
recipes and photos courtesy of Stephanie Green
Bacon Tomato Jam
Prep Time: 20 minutes; Cook Time: 20 minutes; Yield: 1 1⁄2 cups
1 pound plum tomatoes
1 tablespoon olive oil
5 slices bacon
1 cup onion, nely chopped 1/4 cup packed brown sugar 1/2 teaspoon kosher salt
1/8 teaspoon white pepper
1/4 teaspoon red pepper akes 1 1⁄2 tablespoons lime juice
(about 1 lime)
1. Preheat oven to 400°F.
The 5-minute market chef program at the old town Scottsdale farmers market serves up quick and easy recipes using locally grown produce and products featured at the market. As the educational arm of the market, her team educates customers about produce that he or she may not be so familiar with. Recipes are posted on www.5minutemarketchef.com and links are sent out via twitter. The 5-Minute Market Chef spotlights a vegetable at the market and serves up a sample along with a recipe—think of it as a try it before you buy it for veggies!
10 cuisineofarizona.com
The Premier Culinary Guide to the Grand Canyon State
Cuisine of ARIZONA
www.GreensCookery.com
2. Drizzle olive oil over tomatoes. Cut tomatoes in half lengthwise and place skin side up on a baking sheet. Roast in oven for 20 minutes. Remove from oven and cool. Once cool enough to handle remove skin from tomatoes. Set aside.
3. Fry bacon in a pan. Render fat from bacon for 4-5 minutes to partially cook bacon. Remove bacon and place on paper towel to drain and then nely chop. Reserve 1 tablespoon bacon fat.
4. Sauté onion in bacon fat for 2-3 minutes. Add brown sugar, salt, pepper, red pepper, lime juice, chopped bacon and tomatoes.
5. Cook over medium heat for 15-20 minutes until liquid has evaporated. Remove from heat and cool. Puree mixture in a food processor. Store in refrigerator.
Serving Suggestion: Serve over grilled baguette slices topped with a pinch of Napa cabbage, a small slice of creamy cheese like Brie and top with a tablespoon of bacon tomato jam.
Chef Stephanie Green, RDN, directs the 5-minute market chef team which is made up of ASU nutrition students and local registered dietitians. Stephanie has been working with local farmers for over a decade in Arizona. Her passion is in teaching people about cooking great food and good nutrition, basically all the “kitchen essentials for a avorful life.” She has been in the nutrition eld for two decades. Her latest book is the Idiot’s Guide: Optimum Nutrition, which is a nutritional handbook for anyone looking to build a good nutrition foundation. She also co-authored The Complete Idiot’s Guide to the Mediterranean Diet. Check out her blog at www.greenscookery.com.
Farmers Market Magazine