Chef Rochelle Sigler to Host Live Cooking Demo June 25 at Natividad Farmers’ Market

June 27, 2025

Weekly Market Promotes Healthy Eating, Nutrition Access, and Community Wellness

The Natividad Farmers’ Market continues its summer season every Wednesday from 10:00 am to 2:30 pm, offering access to fresh local produce and culturally relevant nutrition education. On Wednesday, June 25 at noon, the market will welcome Chef Rochelle Sigler for a live cooking demonstration featuring her flavorful and vegetarian Stuffed Zucchini Boats / Barquitos de Calabacín Rellenos.

Held at 1441 Constitution Blvd. in Salinas, the market is part of Natividad’s Fresh Rx Program, which supports families by providing food prescriptions and hands-on learning to encourage healthy eating habits that last a lifetime.

“At Natividad, we believe in inspiring healthy lives in our community, We invite our patients, staff and community to our weekly farmers’ market for fresh produce, cooking demos and community connection.”

– said Natividad CEO Dr. Chad Harris.

June 25 Recipe Demo: Stuffed Zucchini Boats

A wholesome, plant-forward dish, Chef Rochelle’s Stuffed Zucchini Boats blend fresh vegetables, beans, spices, and queso fresco for a meal that’s as nourishing as it is satisfying.

English Recipe: Stuffed Zucchini Boats

Servings: 4 | Prep Time: 15 min | Cook Time: 25 min | Cuisine: Multi-Cuisine | Calories per serving: 1127 kcal

Ingredients

4 medium zucchini, sliced in half lengthwise and centers scooped out (reserve and chop)
2 tbsp olive oil
½ small onion, diced
2 garlic cloves, minced
1 large or 2 small carrots, shredded
⅓ cup fresh peas
⅓ cup cherry tomatoes
1 chile, deseeded and diced

1½ tsp ground cumin
1½ tsp dried oregano
1 tbsp tomato paste
2 tbsp fresh cilantro, chopped
½ cup pinto or black beans
½ cup queso fresco
Salt and pepper to taste

Instructions

Preheat oven to 450°F. Line a baking dish with parchment or foil.
Brush zucchini halves with olive oil and cook cut side down in a frying pan until lightly browned. Transfer to baking dish.
In the same pan, sauté onion for 2 minutes. Add garlic, cumin, oregano, tomato paste, carrots, peas, and reserved zucchini. Cook for 3 minutes.
Stir in tomatoes, beans, cilantro, chile, and queso fresco. Add salt and pepper.
Fill zucchini halves with mixture and bake 20 minutes or until tender.

Download Recipe

Receta en Español: Barquitos de Calabacín Rellenos

Porciones: 4 | Tiempo de preparación: 15 min | Tiempo de cocción: 25 min | Calorías por porción: 1127 kcal

Ingredientes

4 calabacines medianos, cortados por la mitad y vaciados (reservar y picar el interior)
2 cucharadas de aceite de oliva
½ cebolla pequeña, picada
2 dientes de ajo, picados
1 zanahoria grande o 2 pequeñas, ralladas
⅓ taza de guisantes frescos
⅓ taza de tomates cherry
1 chile sin semillas, picado

1½ cucharadita de comino molido
1½ cucharadita de orégano seco
1 cucharada de pasta de tomate
2 cucharadas de cilantro fresco, picado
½ taza de frijoles pintos o negros
½ taza de queso fresco
Sal y pimienta al gusto

Instrucciones

Precalienta el horno a 232°C (450°F). Forra una bandeja para hornear con papel vegetal o aluminio.
Unta las mitades de calabacín con aceite y cocínalas boca abajo hasta que estén doradas. Transfiérelas a la bandeja.
En la misma sartén, saltea la cebolla 2 minutos. Agrega el ajo, comino, orégano, pasta de tomate, zanahoria, guisantes y el relleno reservado. Cocina 3 minutos.
Añade tomates, frijoles, cilantro, chile y queso fresco. Salpimienta al gusto.
Rellena los calabacines y hornea durante 20 minutos o hasta que estén tiernos.

Descargar Receta

Upcoming Market Events

July 16 at 12:00 pm – Cooking Demo with Chef Maria Gonzales (Recipe TBA)
July 30 from 11:00 am–2:00 pm – Nutritional Tasting featuring WIC recipe (pending)
August 27 at 12:00 pm – Cooking Demo with Chef Goi Yujaroen (Stir-Fried Asparagus and Tofu / Espárragos y Tofu Salteados)
September 24 from 11:00 am–2:00 pm – Nutritional Tasting (Recipe TBA)

Vendor Lineup :