Samples served at the Westside Community Farmers' Market on July 29th:


Pine Nut Couscous with Arugula, Sweet Peppers, Tomato & Feta 
2000 Winner in the “Rogue Vegetables” Category
Friedie Carey , Middleton  
4-6 servings

2 1/2 tablespoons red wine vinegar
1 tablespoon Dijon-style mustard
1/4 cup olive oil
1 box (5.6 ounces) toasted pine nut couscous
1/2 cup crumbled feta cheese (plain or peppercorn)
1/2 each red and yellow sweet pepper, thinly sliced
1 1/2 cups sliced arugula leaves
2 chopped green onions
1 large tomato, chopped
3 tablespoons capers
2 medium garlic cloves, minced
salt and pepper to taste
2 tablespoons pine nuts (toasted a few minutes in the oven at 350 degrees)  

To make dressing: Combine vinegar and mustard in medium bowl; whisk in olive oil. Prepare couscous as directed on package. Toss with dressing while couscous is still warm; cool to room temperature, or slightly warm.

Set aside 2 tablespoons of the crumbled feta. Toss couscous with the larger amount of feta, plus the sweet peppers, arugula, green onions, tomato, capers, garlic, and salt and pepper to taste. Place in serving bowl and sprinkle reserved feta plus the 2 tablespoons toasted pine nuts over surface. Serve immediately, at room temperature, or chill until ready to serve.  

Copyright 2000 Reap Food Group

Door County Cherry Coffee Cake
2002 winner in the High School Categpry
Patrick Ryan Johnson, Fitchburg, WI
12 servings 

Filling:
4 cups Door County cherries
4 tablespoons cornstarch
1/2 cup sugar
Coffeecake:
1 1/4 cups sifted flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoons salt
4 tablespoons butter
1 slightly beaten egg
4 tablespoons milk
2 teaspoons vanilla extract
Topping:
1/3 cup flour
1 cup oatmeal
1/2 cup brown sugar
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 cup melted butter 

To make filling: Blend cornstarch and sugar. Add to cherries. In microwave or in saucepan on stove, boil cherry mixture until thickened. Let cool. Heat oven to 350 degrees. Grease an 11-by-7-by-1 1/2-inch pan. To make coffeecake: Sift flour, sugar, baking powder and salt into medium bowl. Cut in 4 tablespoons butter until mixture resembles coarse crumbs. Combine egg, milk and vanilla in another bowl. Stir this into the flour mixture. Spread into prepared pan. Spread cherry filling on top. For topping, combine flour, oatmeal, brown sugar, salt, and cinnamon. Stir in melted butter with fork. Sprinkle topping over cherries. Bake 50-55 minutes. 

Copyright 2002 Reap Food Group