Paul Osher is the chef/owner of Bean & Thyme, which sells farmers market dishes at the Sunday Main Street Market (in Santa Monica).  He makes a cherry barbecue sauce using Murray Family Farms’ Brooks cherries.  The sauce is served with Jimenez pork (loin or shoulder).
Paul admits that he doesn’t have a formal recipe, as he usually makes a huge vat.  So, he jotted down an impromptu-recipe (keep reading).  Hear him explain the recipe this Saturday on Good Food’s Market Report.

Roxana Jullapat, the pastry chef at Ammo (1155 North Highland Ave.), is buying strawberries at the Farmers Market to make jam and pie.  Hear about how she does it, this week on the Market Report.  Her recipe for jam is here.  Keep reading for her Vintage Strawberry Pie recipe…
**UPDATED – with added recipe instructions

This morning I received an email from Good Food listener, occasional guest and friend, Aya Masuda. She has come up with a unique way for us to help. Here is her (paraphrased) request.
“There are many people who don’t have any electricity/gas at all. On top of that I’m hearing about planned massive blackouts in the Tokyo area. What we need are easy and fun recipes with little cooking needed, made with limited food resources.”

Chef DJ Olsen of Lou Wine Bar shares his recipe for a potato tar with rosemary and gruyere, this week on the Market Report.  He is using the La Ratte potatoes from Weiser Family Farms.  Keep reading for the recipe…

Nancy Zaslavsky stopped by the Good Food studio to share a new product that she discovered called Taza. You can find it at La Monarca Bakery in Santa Monica.  It’s an organic chocolate used to make Mexican Hot Chocolate (Taza’s recipe here).  She also told us about her mole brownies.  The recipe follows.

Chef DJ Olsen of Lou Wine Bar was on the Market Report last week and he shared a delicious recipe for fish stew.  Serve it with a glass of Pellegrino and you’ve got a great hangover cure.  DJ is at the Wednesday Santa Monica Farmers Market every week – without fail. He also never fails to disappoint, his recipes are incredible and they use mostly farmers market ingredients.
The recipe follows…

As heard on today’s Market Report, here is the recipe from Chef Tony DiSalvo of Whist (after the jump)

Enjolik Oree-Bailey is a chef in Dallas, specializing in the Low-Country cuisine of Charleston, South Carolina and the surrounding areas.  Jolie, as she is called, shares her family’s recipe for Shrimp and Grits this Saturday on Good Food.  The recipe is after the jump…

We’ve been featuring recipes all fall on our bonus podcast, sideDish.  This time, we’ve got two really unique flavors.  The first is from Thi Tran of Starry Kitchen, who is making a glutinous rice dish wrapped in a bamboo leaf (see pictures here).  Also in the podcast is John Barricelli of SoNo Baking Company in South Norwalk, CT.  He’s making a red flannel hash – the name alone conjures up images of East Coast snow and chill.  Nevertheless, it’s perfect for whatever climate you’re in!
Recipe after the jump…

Aida Mollenkamp features her vegetarian shepherd’s pie recipe on A Good Food Thanksgiving, this Thursday at Noon.  Recipe after the jump…