Tonight, Salt lake magazine made itself known at the farmers market, with our weekly Tuesday Chef at the Market series.

Our very first chef in the series was from multiple-Dining Award winner Tin Angel (that's him below), Jerry Liedtke.

Check out his recipes from the evening.

Pea Shoot Risotto stuffed squash:

Pea Shoot Pesto:

1 c. pea shoots
2 cloves garlic
¼  lemon juiced
1 tbsp toasted pine nuts
1 tbsp parm
¼ c. extra virgin olive oil
S&P to taste

Blend ingredients in food processor while slowly adding the olive oil

Make Risotto according to your Italian grandmother’s recipe and add the pea shoot pesto at the end.

Cut Zuccini or Yellow Squash in half 

Scoop out seeds

Fill with Pea Shoot Risotto

Top with Bread Crumbs and Parm

Bake in 350 degree oven until golden brown. (about 20 min)
 

Heirloom Salad with Purslane Vinaigrette

Salad:

2 Large Heirloom tomatoes diced
1 large cucumber diced
½ Red Onion julienned
Fresh Basil to Taste
Farm Fresh Cheese

Vinaigrette:

1 Bunch Purslane
1 Bunch Cilantro
2 tbsp honey vinegar
½ tsp lemon juice
¼ c. extra virgin olive oil

S&P to taste

Blend ingredients in food processor while slowly adding the olive oil.

In large bowl, toss Salad ingredients with the purslane vinaigrette. Serve cold
 

Seared Pork Loin over Spaghetti Squash

Pork Rub:

1 tbsp tomato paste
2 tbsp brown sugar
1/8 c. extra virgin olive oil
Oregano
Rosemary
5 Cloves Garlic – minced

Blend ingredients in a mixing bowl

Rub on 14 oz Pork Loin and let marinate in fridge overnight or at least for 2 hours.

Sear Pork loin in sauce pan and add the following;

1 sm. Diced onion
1 diced red pepper, 1 diced yellow pepper (& spicy peppers if you wish) 
1 whole large diced and seeded tomato
8 oz can (or homemade) organic chicken broth

Transfer to oven and bake at 350 degrees for about 20-30 min until pork is 150 degrees in middle.

Spaghetti Squash:

Cut squash in half and remove seeds

Season with S&P, crushed red pepper and drizzle with olive oil

Bake at 350 for 40 min or until done

Scrape with fork to remove from rind – it will look like spaghetti.

Place squash on plate, slice pork loin and arrange on top.

Spoon pan sauce over top and garnish with parmesan and fresh herbs.

Enjoy!