Quinoa and Brown Rice Stir-Fry with Fresh Farmer’s Market Veggies. In this week’s Chef Demo Series at Gossett’s Farm Market, Chef Gerry Herrfurth shows us the secret to cooking quinoa and brown rice together, then whipping up a quick and tasty sustainable shrimp and fresh veggie stirfry with ginger, garlic and tamari. Yum! Yes, that’s right, there is such a thing as sustainable shrimp, and the fresh organic vegetables make for more intense flavors than vegetables that have been shipped around the country and have been stored in coolers for weeks.
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Gerry Herrfurth is a private caterer and personal chef who ‘focuses on expertise on local, organic and health supportive cuisine prepared with vibrancy and elegance.” You can contact him at 845-227-3882 or firstname.lastname@example.org