email this pageEarly every Saturday, Kilcoyne heads to the Ventura Farmer's Market, chooses the most intriguing selections of the day, and then goes to work in a makeshift on-site "kitchen," preparing inventive dishes for an eager audience.
"Farmers are like chefs," Kilcoyne says. "They love having new ingredients or seeds to play around with. (But) if the consumer doesn't know how to cook with it, it won't sell." If it doesn't sell, the farmers stop growing it and that means Kilcoyne has to do without some of his favorite ingredients like fava beans or even heirloom tomatoes. His improvisational market cooking sessions let him pass on his knowledge to customers, champion odd ingredients, and ensure that his kitchen staples continue to flourish.
And, he adds, "It's nice to cook outdoors once in awhile with the shades on!"
Story by Lesley Jacobs, a food writer in Stevenson Ranch, Calif. Recipes by Tim Kilcoyne.
Heirloom Tomato Salad
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Ingredients
Balsamic Vinaigrette:
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
Salad:
2 heirloom tomatoes, cut into wedges
1/4 teaspoon kosher salt
1 teaspoon coarsely ground black pepper
1 tablespoon fresh basil, chiffonade
2 tablespoons blue cheese crumbles
1. In a small mixing bowl, whisk together mustard and vinegar. Drizzle in oil while whisking continuously.
2. Combine 1 tablespoon vinaigrette with tomatoes; toss gently (you’ll have vinaigrette left over). Add salt and pepper; toss. Arrange on a serving dish and top with basil and cheese. Serves 1.
Recipe by Chef Tim Kilcoyne," Market Fresh Chef," August 2009.
Nutritional Information
2. Combine 1 tablespoon vinaigrette with tomatoes; toss gently (you’ll have vinaigrette left over). Add salt and pepper; toss. Arrange on a serving dish and top with basil and cheese. Serves 1.
Recipe by Chef Tim Kilcoyne," Market Fresh Chef," August 2009.
Per serving: 240 calories, 19g fat, 15mg chol., 6g prot., 11g carbs., 2g fiber, 780mg sodium.
Peach and Prosciutto Salad
Mark Boughton Photography; styling by Teresa Blackburn
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Ingredients
1 cup baby arugula, washed and dried
1 peach, cut into wedges
2 thin slices prosciutto di Parma, torn
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
Coarsely ground black pepper
Instructions
1 peach, cut into wedges
2 thin slices prosciutto di Parma, torn
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
Coarsely ground black pepper
1. Combine arugula, peach, prosciutto and oil; toss gently. Sprinkle with salt and pepper. Serves 2.
Recipe by Chef Tim Kilcoyne, "Market Fresh Chef," August 2009.
Nutritional Information
Recipe by Chef Tim Kilcoyne, "Market Fresh Chef," August 2009.
Per serving: 200 calories, 16g fat, 10mg chol., 6g prot., 10g carbs., 2g fiber, 670mg sodium.
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