NATIVIDAD MEDICAL CENTER CERTIFIED FARMER’S MARKET EVERY WEDNESDAY
FROM 11:00 a.m. – 3:30 p.m.
Save the Date for a live Cooking Demo on Wednesday, September 24th, 2014
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.
At Natividad Medical Center’s Certified Farmers’ Market run by Everyone’s Harvest, shoppers will find fresh quality fruits and vegetables (many certified organic), beautiful flowers, live plants, and unique gifts from small-scale family farmers and local independent businesses. By shopping at Natividad Medical Center’s California Certified Farmers’ Market you are supporting local California growers.
Join us for on Wednesday, September 24th for a live cooking demo at 12:00 p.m. All attendees can enjoy a sample of the featured recipe and a take home recipe card. Cooking demo will be byChef Terry Teplitzky from Wild Thyme in Marina. For more than 10 years, Wild Thyme Deli and Café in Marina has united East Coast “comfort foods” with West Coast organic and fresh cuisines. Offering a delicious menu of sandwiches, salads and desserts; roasted meats and chickens, all items are made fresh on-site every day using only the finest ingredients.
Fall Kale and Quinoa Salad
Chef Terry Teplitzky
- 2 Cups Water
- 1 Cup Quinoa
- 1 Bunch Kale trimmed of stems and cut into small pieces
- 1/4 cup Olive Oil
- 2 1/2 Tablespoons Fresh Lemon Juice
- 1 1/4 teaspoons Dijon Mustard
- 2 small garlic cloves minced
- Salt and Pepper to taste
- 1/2 cup lightly packed chopped Italian parsley
- 1 cup toasted pine nuts
- 3/4 cup dried apricots, cut julienned
- 1/2 cup of your choice raisins, currants, dried cranberries or dried cherries
- 1 Cup Feta cheese crumbles
Bring water to a boil, stir in quinoa, reduce heat to simmer and cook until water is absorbed. Take pot off the heat and let quinoa stand covered till cool. Fluff quinoa with a fork. While the quinoa is cooling place the kale in a stainless steel bowl and add next five ingredients and mix well. Taste for seasonings then add cooled quinoa and then the rest of the ingredients. Toss well and place in a bowl.
Download Recipe as PDF:
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Terry was professionally trained at the Culinary Institute of America in Hyde Park, New York. Terry brings not only extensive training but a unique and creative flair to his work. He grew up in the hotel and restaurant business in Atlantic City, New Jersey, where his family owned and operated the famous Teplitzky’s Hotel and Restaurant on the Boardwalk. After graduating from the Culinary Institute, Terry worked in some of the nation's most distinguished restaurants and hotels, including La Maison Blanche, The Jefferson Hotel in Washington, D.C., and the renowned Washington Square Bar & Grill in San Francisco. Locally, Terry was Executive Chef for the well-known Sardine Factory, Carmel's On The Park Bar and Grill and Ryan Ranch Rotisserie. His wide range of experience and charismatic manner makes Terry one of the area’s most popular chefs. In July of 2002, Terry Teplitzky fulfilled his life-long dream and opened the highly acclaimed Wild Thyme Deli and Café.
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.