Farmers Market Recipes

The abundance of fresh fruits and vegetables from the market to the plate

Chef Devin Bozkaya of the Westend Bistro offered these farmers market recipes at the Ritz-Carlton.



3 1/2 lbs red ripe tomatoes, cored and coarse chopped
1/2 ea European cucumber, peeled and seeded, coarse chopped
1 ea red bell pepper, seeded and coarse chopped
1/2 ea jalapeño seeded and chopped
1/2 medium onion, sweet Vidalia, coarse chopped
2 ea celery stalk, washed and coarse chopped
1/2 teaspoon garlic minced
1/4 teaspoon cayenne pepper
3 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon rice wine vinegar
2 tablespoon vodka, optional
1 1/2 teaspoon sugar
1/2 teaspoon ground cumin
1/2 teaspoon celery salt
Salt and fresh ground pepper to your preferred taste


Add all the ingredients up to the garlic in a blender and purée until smooth.

Mix in the rest of the ingredients except for the salt and pepper. Gradually add the salt and pepper until you reach your desired taste.

Young Red Potato Salad

Ingredients for dressing:

½ cup mayonnaise
¼ cup Dijon mustard
¼ cup whole grain mustard
2 tablespoons red wine vinegar
1 teaspoon celery salt
1 teaspoon ground cumin
¼ cup fresh chopped parsley
¼ cup fine diced celery
2 tablespoons fresh minced chives, for garnish
Salt and fresh cracked pepper to taste
2 pounds potatoes, your choice of: Dutch Peewee Potatoes, Fingerling Potatoes, Red Bliss Potatoes or New Potatoes

Simmer the potatoes in salted water until tender and they just break apart with a fork. Strain and let cool.
After the potatoes are cooled, cut into bite size pieces, and dress with the dressing as much as you want to your taste.
Sprinkle the chives on top and enjoy.



2 cups all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1 tablespoon sugar, plus more for sprinkling on top
1 teaspoon salt
1 to 1 1/2 cups heavy cream


Preheat the oven to 425 degrees F.

In a large bowl, whisk together the flour, baking powder, sugar, and salt. Slowly add 1 cup of the cream, stirring with a rubber spatula, to form smooth dough. Add up to 1/2 cup additional cream if mixture is too dry, being careful not to overwork the dough or the biscuits will be tough.

Turn out onto a lightly floured surface and pat into a square, about 3/4-inch thick. With a 2-inch round biscuit or cookie cutter, cut into 12 circles, gathering the scraps and gently patting out again, if necessary. Place on an ungreased baking sheet and sprinkle the tops with a little more sugar. Bake until golden brown, 10 to 15 minutes. Remove from the oven and serve hot.

Sundried Tomato and Artichoke Crusted Chesapeake Rock Fish


2 each 5oz portions rock fish filet
½ cup sundried tomatoes
½ cup fine chopped, canned artichokes
1 teaspoon minced garlic
¼ cup grated parmesan
2 tablespoons chopped fresh dill
½ tablespoon chopped fresh thyme
Zest of 1 lemon
Fresh cracked pepper
¼ cup unseasoned bread crumbs


Pre-heat oven to 375 F.

Soak the tomatoes in warm water for about 10 minutes while gathering the ingredients.

Drain the tomatoes and fine chop or pulse in a food processor until it becomes pasty. Avoid pureeing till smooth.

Mix the rest of the ingredients together and spread on top of each filet as much as you desire.

Place the fish in lightly greased baking dish and bake for about 10-12 minutes or until desired doneness.

Grown-Up Spring Fruit Salad


½ cup diced plums
½ cup diced strawberries
½ cup white peaches
½ cup apricots

Syrup Dressing

¼ cup grand Marnier
½ cup orange juice
2 tablespoon honey
2 tablespoon sugar
4 each cardamom pods
2 tablespoons fresh chopped mint, on the day of service


Add the grand Marnier, juice, honey and sugar in a pot, heat until it steams and the sugar just dissolves. Remove from heat and Steep the cardamom for about 10 minutes or until the syrup cools down. Chill the syrup before adding the fruit. When the syrup is chilled, add the cut fruit the night before and let macerate. On the day of service, mix with the fresh chopped mint and serve with your favorite yogurt or fresh whipped cream.

Mascarpone Whipped Orange Cream for Fruit Salad


2 cups heavy cream
1 ½ cups mascarpone cheese
Zest of one orange
1 teaspoon vanilla extract
OR 2 ea vanilla beans scraped


Combine all the ingredients in a mixer and whip until soft peaks. Serve a dollop over fruit salad.

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