Recipes from Saturday June 19 demo

Spinach and Strawberry Salad

• 2 bunches Martinez Family Farms spinach, rinsed and torn into bite-size pieces
• 4 cups sliced any Hillsboro Farmer's Market strawberries
• 1/2 cup vegetable oil
• 1/4 cup white wine vinegar
• 1/4 cup white sugar
• 1/4 teaspoon paprika
• pinch of salt
  

In a large bowl, toss together the spinach and strawberries. In a tight-lidded container, shake together the oil, vinegar, sugar, paprika and salt. Pour over the spinach and strawberries, and toss to coat.

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Arugula Blossom Omelette

• 3 Full of Life Farm eggs
• 2 tbsp Artisan Organics argula blossoms
  

Whisk eggs gently in bowl before adding to heated non-stick 10-12" skillet. Wait till edges of omelette are slightly cooked before sprinkling with roughly chopped arugula blossoms. Fold omelette in half, uncooked side toward inside. Salt and pepper as desired. Do not overcook--Remember, cooked eggs in the pan mean overcooked eggs on the plate!