Farmers Market

Arrowhead Regional Medical Center (ARMC) hosts a Farmers Market each Wednesday from 8 a.m. – 1 p.m. in front of the hospital. Stop by ARMC for certified fresh locally grown produce and artisan breads. ARMC partners with the Southland Farmers Market Association to bring the weekly Farmers Market to the Medical Center. ARMC is committed to promoting health and wellness to the community in line with the Countywide Vision. For more information, call 909-580-3142.

Support Local Farmers at our market

Try out the Spinach Frittata for brunch or as your entrée for dinner. Many of the ingredients can be found at the Farmers’ Market. Take advantage of the 3 for $ 5 deal where you have your choice of veggies in a bag.

Zucchini noodles, or “zoodles,” give this meatless dish a unique twist. Zucchini noodles can easily be made with a spiralizer, but cutting them into a julienne works well too. Alternatively, serve these zesty meatballs over your favorite starch, such as pasta or quinoa.
Makes 12 meatless balls, serves 3
  • 1 large zucchini, spiralized or julienned
  • 1 15oz can of black beans, drained and rinsed
  • 1 small shallot, diced
  • 2 cloves of garlic, minced
  • 2 tbsp. bread crumbs
  • 2 tbsp. flaxseed plus 6 tbsp. water (or two eggs)
  • Handful fresh parsley, chopped
  • Handful fresh basil, chopped
  • 1 tbsp. Italian spices
  • Salt and pepper to taste
  • Your favorite marinara sauce

In a small bowl, add flaxseed and water, mix well and set aside.
In a medium bowl, add the black beans and mash with a fork.
Add all the other ingredients and mix well.
Once the flaxseed and water has thickened, stir into mixture (alternatively, substitute two eggs).
Preheat a large frying pan on medium-high heat. Spray with non-stick spray or drizzle with olive oil.
Form mixture into balls, add to the frying pan and heat for 2-3 minutes a side, flipping frequently.
Meanwhile, spiralize or julienne a medium zucchini and add to another frying pan over medium heat. Cook for about 5 minutes, depending on how soft you like them.
Top your cooked zucchini noodles with meatballs and your favorite marinara sauce.

The best thing about this recipe is most items can be found at the ARMC Farmers’ Market. Stop by on Wednesday to pick up your fresh items and you can be enjoying this for dinner!

Nutrition Information

Black Bean Meatless Balls and Zucchini Noodles

Servings per Recipe: 3

Amount per Serving Calories: 249
Calories from Fat: 53
Total Fat: 6g
Saturated Fat: 1g
Cholesterol: 3mg
Sodium: 431mg
Potassium: 350
Carbohydrates: 37g
Dietary Fiber: 11g
Protein: 11g
Sugars: 7g
Vitamin A: 12%
Vitamin C: 35%
Calcium: 9%
Iron: 24%

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The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults.

This recipe can be found at and Myra of The Happy Health Freak.

When you’re craving a pizza packed with summer’s most delectable produce but can’t imagine blasting the oven at high temps in summer’s heat, consider grilling up some naan outdoors and topping the bread with your favorite veggies!
  • Any combination of fresh vegetables (peppers, onions, eggplant, zucchini, summer squash, mushrooms, etc.) cut into slices
  • olive oil
  • salt and pepper
  • Leafy green vegetables (spinach, arugula or other greens), cut into thin slices
  • canned chopped tomatoes or pesto
  • 1-2 slices naan bread
  • shredded mozzarella or parmesan cheese, optional

Heat grill to high heat.
Toss sliced vegetables, except for leafy greens, in olive oil and season with salt and pepper.
Grill vegetables until lightly charred on both sides.
Brush both sides of naan bread with oil, and sprinkle lightly with salt.
Grill both sides of bread until lightly toasted.
Reduce grill heat to low.
Spread tomatoes or pesto over bread, and top with grilled vegetables and cheese, if using.
Place pizza back on grill and heat for an additional 2-3 minutes, to warm vegetables and melt any cheese.

The best thing about this recipe is most items can be found at the ARMC Farmers’ Market. Stop by on Wednesday to pick up your fresh items and you can be enjoying this for dinner!

Nutrition Information

Grilled Vegetable Flatbread Pizza

Servings per Recipe: 2

Amount per Serving:

Calories: 409 Calories from Fat: 114
Total Fat: 13 g
Saturated Fat: 3 g
Cholesterol: 8 mg
Sodium: 512 mg
Potassium: 378 mg
Carbohydrates: 59 g
Dietary Fiber: 5
Protein: 14 g
Sugars: 4 g
Vitamin A: 34%
Vitamin C: 21%
Calcium: 14%
Iron: 13%

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The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults.

This recipe can be found at and comes from Anne of Craving Something Healthy.

Source: Food Network

Incorporate all your Farmers Market vegetables into this easy, tasty recipe!

Nutrition Info (Per Serving)
serves 5

Calories: 165
Carbohydrates: 21.5 g
Protein: 3 g
Fiber: 5 g

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¼ cup olive oil, plus more as needed
1½ cups small diced yellow onion
1 teaspoon minced garlic
2 cups diced eggplant, skin on
½ teaspoon fresh thyme leaves
1 cup diced green bell peppers
1 cup diced red bell peppers
1 cup diced zucchini squash
1 cup diced yellow squash
1½ cup chopped tomatoes
1 tablespoon thinly sliced fresh basil leaves
1 tablespoon chopped fresh parsley leaves
Salt & freshly ground black pepper

Set a large 12-inch sauté pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.

Beets, carrots and red onions are seasoned with middle-eastern spices and oven-roasted in this terrific veggie medley. The Ras el Hanout spice blend can be constructed by mixing many everyday spices, so you can enjoy this veggie side dish without leaving the comfort of your own kitchen.

  • 1 lb carrots, peeled and cut in half vertically
  • 5 medium-sized beets, peeled and cut into quarters
  • 2 large red onions, peeled and cut into quarters
  • 3 teaspoons Ras el Hanout*
  • 4 teaspoons extra-virgin olive oil
  • Salt and pepper to taste
Nutrition Information

Roasted Beets Ras el Hanout
Servings per Recipe: 4
Amount per Serving
Calories: 137
Calories from Fat: 44
Total Fat: 4.9g
Saturated Fat: .7g
Cholesterol: 0mg
Sodium: 128mg
Potassium: 633mg
Carbohydrates: 22.7g
Dietary Fiber: 5.2g
Protein: 2.6g
Sugars: 12.5g

The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults.

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This recipe can be found at Elizabeth of Foodista.

Ras el Hanout is a spice blend which can be found in the spice section of many grocery stores and Middle-Eastern specialty shops. To make your own, mix together equal parts of cardamom, ginger, allspice, cinnamon, paprika, coriander, cumin, nutmeg and turmeric. Add a pinch of cloves and black pepper at the end. This spice blend is flexible, so don’t worry if you’re missing a few spices.

Preheat the oven to 400°F.

Place carrots, onion wedges and beet quarters in two non-stick roasting pans in one layer. Season with salt and pepper to taste.

Sprinkle the Ras el Hanout spice blend evenly over the vege-tables. Drizzle the extra-virgin olive-oil over the seasoned vegetables.

Roast in oven for 25-30 minutes, or until vegetables are cooked through.

Let vegetables cool for 5 minutes before serving.

This heart healthy recipe is packed with flavor and inflammation-reducing omega-3! Best of all, you can buy almost all the ingredients at the ARMC Farmers Market!


Nutrition Info (Per Serving)
(serves 4)

Calories: 317
Carbohydrates: 27g
Protein: 23.5g
Fiber: 4g

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4 fillets 3oz
Salmon Blackened Spice
4 cups Green Leaf Lettuce
1 Cucumber, sliced
1 Red Bell Pepper, diced
½ cup Dried Mango, sliced
½ cup Salsa ¼ cup Tortilla Chips


Season salmon with Blackened Spice of your choice. Broil or saute for 4 minutes a side. Serve warm or chilled. Chop all vegetables and toss with Salsa and Tortilla Chips. Serve Immediately.

Serves 4
  • 1 teaspoon olive oil
  • 1 garlic clove, minced
  • 3 cups baby spinach leaves
  • 3 whole eggs, plus 4 egg whites
  • 1/2 yellow onion, chopped
  • 1/4 cup minced red bell pepper
  • 2 tablespoons chopped fresh basil
  • 2 waxy red or white potatoes, about ¾ pound total weight, peeled and shredded
  • 1/4 cup shredded part-skim mozzarella or provolone cheese
  • ¼ teaspoons of seasoning salt
  • Preheat the broiler. Position the rack 4 inches from the heat source.
  • In a large, nonstick frying pan with a flameproof handle, heat 1/2 teaspoon of the olive oil over medium heat. Add the garlic and saute until softened, about 1 minute. Stir in the spinach and cook until it wilts, 1 to 2 minutes. Transfer to a bowl. Set the frying pan aside.
  • In a bowl, whisk together the whole eggs and egg whites. Add the seasoning salt. Set aside.
  • Return the frying pan to medium heat and heat the remaining 1/2 teaspoon olive oil. Add the onion and saute until soft and translucent, about 4 minutes. Stir in the remaining 1/2 teaspoon salt, the bell pepper and the potatoes and cook until the potatoes begin to brown but are still tender-crisp, 4 to 5 minutes.
  • Spread the spinach evenly over the bottom of the pan. Sprinkle with the basil. Pour in the beaten eggs and sprinkle evenly with the cheese. Cook until slightly set, about 2 to 3 minutes.
  • Carefully place the pan under the broiler and broil until the frittata is brown and puffy and completely set, about 3 minutes. Gently slide onto a warmed serving platter and cut into wedges. Serve immediately.
Nutritional analysis per serving
Calories 176 Sodium 611 mg
Total fat 6 g Total carbohydrate 16 g
Saturated fat 2 g Dietary fiber 2 g
Monounsaturated fat 3 g Protein 12 g
Cholesterol 163 mg

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