NATIVIDAD MEDICAL CENTER CERTIFIED FARMER’S MARKET EVERY WEDNESDAY
FROM 11:00 a.m. – 3:30 p.m.
Join The Farmers Market Cooking Demo With Paul J Lee, CEC® Director, Drummond Culinary Academy at Rancho Cielo Youth Campus on Wednesday, October 29th–Taste and Enjoy!
SALINAS, CA–Natividad Medical Center offers a Certified Farmers' Market every Wednesday from 11:00 a.m. - 3:30 p.m. The Farmers’ Market is located at 1441 Constitution Blvd., outside of building 200-Out Patient Services and is part of Natividad Medical Center’s ongoing commitment to promote wellness and healthy eating among Natividad Medical Center’s staff, patients and their families.
October Farmers Market:
Join us on Wednesday, October 29th at the Natividad Medical Center Farmers Market. At 12:00 p.m. at the Farmers Market join Paul J Lee, CEC® Director, Drummond Culinary Academy at Rancho Cielo Youth Campus for a cooking demo with a special recipe.
Chef’s Secrets to Fabulous Sautéed Vegetables
The Main Actors
· Root Vegetables: Carrots, Parsnips, Rutabagas, Beets
· Cruciferous Vegetables: Broccoli, Broccolini®, Cauliflower,
Summer Squash: Zucchini, Yellow Crookneck
· The Climbers: Beans, Sugar Snap Peas
The Supporting Cast
· Butter or Oils
Seasonings: Salt, Pepper
· Sweet n Sour: Sugar, Honey, Vinegars
· The Extras: Herbs, Nuts, Garlic, Ginger
- Blanche the vegetables in plenty of boiling salted water or light chicken stock until al dente. Shock in ice cold water. Remove from ice water when the vegetables are cold. Store until needed.
- Have a pot of boiling stock or water with a strainer to re-thermalize the vegetables prior to sauté.
- Melt the butter in a sauté pan and continue to cook the butter until it just starts to brown and has a nutty aroma. Immediately add the vegetables to halt the butter from burning. Season as desired.
- With some vegetables, you may want a balance of sweet/sour/salty to balance the bitterness. I like to add a pinch of sugar, and deglaze my pan with a tsp of fruited or balsamic vinegar.
- Optional garnishes: toasted nuts, crumbled cheese, chopped fresh parsley or herb, sautéed breadcrumbs.
- For softer vegetables, such as zucchini and pencil asparagus, omit the blanche/shock step, but briefly drop them in your re-therm pot of water to set the color and soften the texture slightly just prior to sautéing them.
Download Recipe as PDF:
English | Spanish
Paul J Lee, CEC® Director, Drummond Culinary Academy at Rancho Cielo Youth Campus
After 3 years of studies at California State Universities at Long Beach and Humboldt, Paul decided to forsake his career path in Forestry, trading it in for a life at the stoves. Paul’s destiny was locked into mountain resort hotels, working in Glacier National Park, Montana to Jackson Hole, Wyoming and interrupted by a couple more years of school, graduating from Culinary Institute of America. Next it was off to beautiful Lake Tahoe where Paul worked for Harrah’s Hotel and Casino for the next 21 years. Positions as chef de cuisine in varied restaurant concepts led to Executive Chef and Director of Culinary Operations for Harvey’s and Harrah’s Hotel Casinos, overseeing 18 kitchens. In 2002, Paul and his wife Barbara, relocated to Monterey. It was time for a change from 30 years in mountain resorts to this beautiful Monterey Peninsula. Paul was quickly taken in by the local chefs and has thrived as a leading culinary educator, teaching Culinary Arts and Hospitality Management at Monterey Peninsula College. Paul is a veteran of many of the local events in Monterey including Carmel Tomato Fest, Cooking for Solutions, Meals on Wheels Culinary Classique d’Elegance, and the Panetta Institute’s Jefferson-Lincoln Awards.
Paul’s dedication to education and culinary arts keeps him involved in several boards and committees including Rancho Cielo’s Drummond Culinary Academy, Chaine De Rotisseurs Jeune Commis, Mission Trails ROP Career Technical Education, Monterey County Hospitality Association, NRAEF Certified ServSafe Instructor, Chef Certification Evaluator for the American Culinary Federation, and Food Safety Advisory Council for Monterey County. Currently, Paul is focused on educating and training students at Rancho Cielo and serves as Past President for 2 professional chefs’ associations: the American Culinary Federation, Monterey Bay Chapter, and Les Toques Blanches, International, Monterey Chapter. Paul was honored as Monterey’s ACF 2006 Chef of the Year and United Way’s 2012 Adult Volunteer of the Year. In 2013, Chef Paul was inducted into Disciples Escoffier International.
For more information on Natividad Medical Center Certified Farmers’ Market contact :
Contact: Iris Peppard, Executive Director
Tel: (831) 384-6961
Fax: (831) 582-9546
For information on Natividad Medical Center contact Marci Bracco (831) 747-7455.
View and print recipes featured at our Farmers' Market Cooking Demos on our Healthy Recipes page.