Recipes – Friends of Evanston Farmers Markets (FEFM)

Cheesy Pesto Chicken

This quick cooking, cheesy chicken recipe uses pesto, not just as a finishing sauce, but as a marinade, too! Made with fresh herbaceous basil leaves, it’s a perfect segue to spring! Makes 6 servings, 1 cup pesto Ingredients: For the Pesto For the Chicken Directions: To prepare the pesto: To prepare the chicken: Tips:
Sweet Potato Pie

Sweet Potato Pie is a delectable southern classic. Many versions of this beloved traditional dessert have been passed down for generations. It’s economical, easy, and downright delicious. Makes 8 servings Ingredients: For Pie: For Whipped Cream Topping: Directions: Tip:
Pappardelle Beef Ragù Bolognese

Ragù is a broad Italian term for any slow-cooked, meat-based pasta sauce. Bolognese sauce (ragù alla bolognese) is a specific, creamier type of ragù originating in Bologna in northern Italy. Authentic Bolognese uses wine, milk, and a minimal amount of tomato, creating the classic rich, thick texture. Makes 6 servings Ingredients: Directions: Tips:
Moo Shu Vegetable Pancakes

These Moo Shu Vegetable Pancakes filled with cabbage, carrots, mushrooms, onions and laced with ginger and hoisin sauce are a perfect Chinese New Year dinner. Moo Shu is a Chinese stir fry served with thin Mandarin pancakes…think Asian tacos. Makes 6-8 filled pancakes or tortillas Ingredients: Directions: Tips:
Kolache Sweethearts

Kolaches — from the Czech and Slovak words that mean “cake/pie” — are fruit-filled pastries that are a staple in many Eastern European countries. This recipe is quick and easy to prepare. Taste the love in this homemade, heart-shaped version of flaky, buttery pastry filled with a sweet fruit preserve. Makes 28-30 kolache Ingredients:…
Party Time Chili

It’s party time! February events include the 68th Annual Grammy Awards on Feb. 1 and Super Bowl LX on Feb. 8. Why not invite your family and friends over for a party featuring chili with all the fixins? A “build your own” topping bar makes it fun and uniquely delicious for each guest. Makes…
Extra Crispy Potatoes with Secret Dipping Sauce

Extra crispy on the outside with soft creamy centers, these potatoes are sure to get rave reviews. The trick is to use baking soda while cooking, explained in detail below. Serve with this Secret Dipping Sauce that’s a takeoff on a popular restaurant chain sauce. Servings: 6 Ingredients: For Secret Dipping Sauce: For Potatoes:…
Easy Cheesy Biscuits

These cheddar biscuits have a rich buttery-cheese flavor and a flaky texture. Serve for breakfast, lunch, or dinner. Makes 8-9 biscuits Ingredients: Directions: Tips:
Mushroom Lovers’ Meatball Stroganoff

This recipe is a meatball rendition of the deliciously rich and creamy beef tenderloin and mushroom dish once cooked in the grand kitchen of the Stroganov Palace in St. Petersburg in the late 1880s. Our recipe uses double the mushrooms for a rich umami flavor. Serve it with pappardelle or wide egg noodles, mashed…
Butternut Squash Soup

This savory soup has a hint of sweetness from the apples and cider. It’s a perfect start to any meal or a great standalone entrée when served with a salad, baguette and cheeses. Makes 8-10 servings Ingredients: Directions: Tips:
Wilted Cabbage and Bacon Salad

Start the new year with this delicious salad made with greens, bacon, corn and pomegranate seeds. These are all ingredients that many cultures believe bring good fortune and prosperity. Makes 4 servings Ingredients: Honey Mustard Salad Dressing Salad Directions: Tips:
Bourbon Glazed Carrots

These tender carrots are slightly sweetened with a maple bourbon glaze and topped with fresh chopped parsley. This easy side dish is paired perfectly with beef, poultry, pork, pasta and grilled fish. Makes 8 servings Ingredients: Directions: Tips:
Grandma’s Potato Pancakes

This recipe has been passed on from generation to generation. It’s a favorite during the holidays and a perfect comfort food on cold winter days. Makes 14 pancakes Ingredients: Directions: Tips:
Winter Root Fries

Winter root veggies are at their peak and a great way to eat them is to make these crispy-tender, one pan oven fries! Think baby rutabagas, parsnips, Japanese sweet potatoes, orange and purple carrots, fingerling potatoes and more. Even beets will work. The more color you have in the pan, the better. After you remove…
Turkey Apple Walnut Salad

Leftover holiday turkey takes this classic seasonal salad from a side dish to a quick and easy delicious main dish. Servings: Makes 4 1-1/4 cup servings Ingredients: Directions: Tip:
Old-Fashioned Oatmeal Cake

This moist and delicious oatmeal cake is made with old-fashioned rolled oats. The topping contains broiled shredded sweetened coconut, that adds a delicious crunch. This cake tastes even better the next day. It’s great for snacking and family gatherings. Makes 9 to12 servings Ingredients: Cake Topping Directions: Tip:
Accordion Baked Potatoes

This super easy, fun-to-eat elegant side dish will impress your family and friends. The “slicing and basting with butter” technique makes the potato crispier. Pass around the optional toppings and let your guests top their own potato. Makes 4 servings Ingredients: Directions: Tip:
Festive Brussels Sprouts Salad

This crunchy combo of Brussels sprouts and kale with Honeycrisp apples, toasted almonds and raisins is a perfect make-ahead to serve your family or bring to gathering. Prep the Brussels sprouts and kale, toast the almonds, and make the dressing the day before, then assemble with the remaining ingredients. Enjoy! Makes 8-1 cup servings…
Trick or Treat Pumpkin Pancakes

These pumpkin pancakes are nutritious and delicious. For a special treat around Halloween, add a few small candies atop the pancakes or serve the candies on the table and let everyone decorate their own pancakes. Makes 12 3-inch pancakes Ingredients: Directions: Tip:
Herbed Squash Medley with Smoked Garlic Hummus and Garlic Naan

By Chef J.L. Michaels of Blaque Millenium Kitchens and S² Seasonings Smoked Hummus Ingredients: Directions: Squash Medley Ingredients: Directions: Garlic Naan Ingredients: Directions: Tips: Use vegan butter to make the Garlic Naan vegan.
Roasted Parsnips with Yogurt Dip

Served as a snack or side dish, this recipe brings out the natural sweetness of parsnips along with its nutty and earthy flavor. Parsnips are a root vegetable, closely related to carrots and parsley root. Makes 4 servings Ingredients: Directions: Tip:
Nutty Baked Acorn Squash

Mix or match! Pick your favorite nutty stuffing. Fill each squash half with Crunchy Pecan Stuffing or Apple Walnut Stuffing. Both have a touch of sweetness along with a bit of crunch from the nuts. Note that Apple Walnut Stuffing is gluten free. Serves 2 to 4 Ingredients: Directions: Crunchy Pecan Stuffing Ingredients: Directions:…
Cauliflower Carrot Arepitas with Salsa Verde by Chef Benoit Angulo of La Cocinita

These Venezuelan mini-arepas are packed with delicious fall veggies and topped with salsa verde and queso fresco. This is a 3-step recipe. For ease of preparation, each step lists the ingredients and directions separately. Servings: Makes about 32 arepitas or 10 full-sized arepas, 5 oz. of masa each Arepitas Ingredients: Directions: Salsa Verde Ingredients:…
Sweet ‘N Sour Red Cabbage

This simple to make Octoberfest side dish pairs well with spaetzle, noodles, veal or chicken schnitzel and bratwurst! Makes 6 servings Ingredients: Directions: Tips:
Mushroom Turkey Burgers with Cilantro Lime Mayo

Cremini mushrooms and soy sauce add umami flavor to these burgers. Top the burgers off with Cilantro Lime Mayo. Makes 5 burgers Ingredients: Cilantro Lime Mayo Directions: Tip:
Curried Chickpea Salad by Chef Ashley Cooney of Lefty’s Righteous Bagels

Serves 8-10 Ingredients: Directions: Tip: Keep it vegan and enjoy! Or add a little local honey for sweetness and a jalapeño pepper for spice!
Apple Roses

These beautiful rose-shaped pastries are made with soft and delicious apple slices, wrapped in sweet and crispy puff pastry. Makes 6 servings Ingredients: Directions: Tips:
One-Pan Oven Fried Chicken and Sweet Potatoes with Spicy Mayo

Perfect for busy schedules, this easy one-pan meal bakes in 40 minutes. The Spicy Mayo Dipping Sauce adds a little kick to the chicken and sweet potatoes. The dipping sauce recipe can easily be doubled. Makes 5 servings Ingredients: Spicy Mayo Dipping Sauce Directions: Tips:
Roasted Salsa Verde

This bright and flavorful salsa verde is easy to make and hits just the right note of spice. The vegetables roast together, creating a succulent mixture as the juices blend. It’s a quick recipe that is great as a dip, on scrambled eggs or baked potatoes, or accompanying enchiladas or tacos. Roasted Salsa Verde…
Burnt Cabbage with Ginger Cream Corn and Salsa Macha with Blueberries

By Chef Brian Huston This summer seasonal dish of Burnt Cabbage with Blueberry Honey Glaze is layered over Ginger Cream laced with fresh corn and topped with a delicious Salsa Macha with Blueberries sauce. This is a 4-part recipe. For ease of preparation, each part lists the ingredients and directions separately. Makes 4 servings Ginger…
Sticky Tofu Veggie Stir Fry

This recipe calls for two forms of soybeans — tofu and edamame. Tofu is made from mature soybeans that have been soaked, strained, cooked, and pressed into blocks. Edamame are young, fresh shelled soybeans. Both are nutritious while offering differences in texture and flavor to this veggie stir fry dish. Makes 2 servings Ingredients:…
Roasted Eggplant Caviar

Spread this delicious eggplant caviar on crackers, toasted bread or pita. Or use as a dip for sliced bell peppers, cucumbers, tomatoes or carrots. Makes 2 cups Ingredients: Directions: Tips:
Succotash by Chef Tom Carlin, Burl Restaurant

Succotash is a wonderful dish to make in late summer. Traditionally it is made with corn and a legume, often lima or other broad beans. I like to use green beans due to their incredible abundance in the Midwest. Ingredients: Directions: Tips:
Peach Salsa Chicken Salad

Fresh peaches and sweet peppers are spiced up with chopped jalapeño peppers and chili powder for a mild kick salsa. Peach salsa is great as a stand-alone appetizer and extra delicious when served over this Asian-inspired soy, brown sugar, and chili seasoned chicken. Makes 4 servings Ingredients: For Peach Salsa For Chicken…
Cantaloupe Cucumber Soup

Refreshing cantaloupe and cucumbers with a hint of mint make this quick blender soup a seasonal favorite. Makes 6 servings Ingredients: Directions: Tips:
Zucchini Corn Muffins

Two summer favorites — fresh zucchini and sweet corn — are combined in these extra moist, delicious, and nutritious muffins. Servings: Makes 10-12 muffins Ingredients: Directions: Tips:
Blushing Peach, Beet and Fennel Salad

Fresh peaches, cooked beets, and crunchy fennel are tossed in a honey balsamic vinaigrette then topped with fresh mint and roasted pistachios. Makes 4 servings Ingredients: Directions: Tips:
Cheesy Cauliflower Fritters

Cheesy cauliflower fritters are a tasty appetizer or side dish. They cook in minutes on top of the stove. Purple cauliflower adds a colorful twist to the traditional white variety. Serves 6 (two 3-inch fritters per person) Ingredients: Directions: Tip:
Streusel-Topped Blueberry Cake

This quick-to-make coffee cake celebrates July’s fresh summer blueberries. It uses ingredients on hand and is delicious for breakfast, brunch or dessert! Makes 9 servings Ingredients: Cake Ingredients: Topping Directions:
Summer Pasta with Zucchini, Squash, Fava Beans and Spinach

This summer vegetable pasta stir-fry includes shucking, blanching, and peeling fresh fava beans, but don’t let those steps intimidate you. None of the steps take very long. The shucking and peeling can be done as a fun family cooking activity. You can also prepare the beans the day before. Makes 4 servings Ingredients: Directions:…
Grilled Sunchokes with Garlic and Basil

Sunchokes, also known as Jerusalem artichokes, are edible tubers from a sunflower species native to central North America. They have a sweet, nutty flavor with a slightly crunchy potato-like texture and can be eaten raw, boiled, steamed, roasted, grilled, and pickled. Makes 6 servings Ingredients: Directions: Tips:
Snappy Slaw

This “no mayo” colorful seasonal slaw is refreshing. crunchy and packs an element of surprise — peanuts! It’s a perfect side salad with grilled meats, fish and poultry. Makes 6 servings (about 1 cup per serving) Ingredients: Directions: Tips: Kohlrabi Facts: Kohlrabi is a part of the cabbage family, similar to a turnip.…
Aloo Gobi or Potato Cauliflower Curry

Courtesy of Kalpana Waikar of Inspired Indian Co. Makes 4-5 Servings Ingredients: Directions: Note: Larger whole spices are not meant to be eaten. Remove before serving or instruct diners to avoid/remove while eating. Tips:
Strawberry Shortcake with Yogurt Whipped Cream

A classic biscuit-style strawberry shortcake with a yogurt honey twist to the whipped cream. Makes 6 servings Ingredients: Strawberries and Biscuits Yogurt Whipped Cream Directions: Tip: Yogurt Whipped Cream can be made the day before. Keep refrigerated.
Rosemary Roasted Peaches with Burrata

Courtesy of Chef Debbie Evans, Peckish Pig Makes 6 servings Ingredients: Directions: Tips: This dish is good to eat solo or served with bread. Burrata is a fresh, semi-soft Italian cheese known for its creamy, rich interior. It’s made from a solid mozzarella outer layer, filled with soft mozzarella curds and cream.
Indian Style Cucumber Salad

This refreshing yogurt-dressed cucumber salad is inspired by raita, a classic side dish, condiment or dip in Indian cuisine made with yogurt, spices and raw vegetables or fruit. Makes 4 servings Ingredients: Directions: Tips: How to Store Mint Leaves: Place mint stems upright in a glass jar of water and cover loosely with a plastic…
Warm Potato Salad with Radishes and Fresh Dill

Packed with flavor…the potatoes are tossed with Prosecco and oil, sauteed onions and garlic, dill, chives and mustard then topped off with radishes for a little crunch. Makes 4 servings (about 4 cups) Ingredients: 2 pounds small waxy potatoes, such as red or yellow potatoes, fingerlings, new potatoes, or baby potatoes (about 10) 1/2…
Easy Rhubarb Muffins

No need to precook the rhubarb…. dump the ingredients in a bowl, mix and bake. Makes 12 muffins Ingredients: Directions: Tip: Color does not indicate ripeness or sweetness. There are many varieties of rhubarb, and the color will vary depending on the variety you choose. Look for stalks that are firm, tender, thin, and…
Spring Green Soup Topped with Microgreens

Capture the spring harvest in this flavorful easy to make vegetable soup with a hint of cream. For those who prefer vegan or vegetarian soups, see the tips for substitutions. Makes 4 – one cup servings – it’s also easily doubled if you want to feed a crowd. Ingredients: Directions: Tips: For vegans and…
Braised Kale with Garlic & Mushrooms

By Chef J.L. Michaels Serves 5 Ingredients ¼ cup of grapeseed oil or avocado oil 1 bulb of garlic, peeled, chopped 8 oz. container of brown button mushrooms, stemmed, cleaned, thinly sliced 2 Tbsp. of S² Original Table Seasoning, Chef JL Michaels’ seasoning, divided 5 bunches of kale, stemmed, washed, chopped 2 ½ cups…
Asparagus Spinach Goat Cheese Bundles

An easy elegant spring side dish for roast chicken, grilled salmon or steak. Or serve with a salad for lunch or with eggs for brunch. Makes 4 servings Ingredients: Instructions: Tip: Leftovers can be wrapped tightly in plastic and stored in the refrigerator for up to one day. To reheat, place in a preheated…
Roasted Brussels Sprouts with Toasted Walnuts and Maple Balsamic Glaze

Roasted in olive oil until crispy, these delicious seasonal Brussels sprouts get drizzled with a maple balsamic glaze then topped with toasted walnuts. Yum! It’s an easy side dish that is great for any weeknight dinner or holiday meal. Servings: 8 Ingredients: Directions: Tips:
Parsnip Soup

This comforting fall soup has a velvety, creamy texture without adding heavy cream thanks to the addition of a potato. Parsnips and apples complement each other naturally and the apple cider adds a hint of sweetness. Makes 10 cups Ingredients: Directions: Tips:
Fall Beet Hummus and Bagel Chips, courtesy of Brad Nadborne of Lefty’s Righteous Bagels

Active Prep Time: 20 Min Yield: 1-2 cups Hummus Beet Hummus Put chickpeas into the food processor with chopped beet, lemon zest, lemon juice, garlic and tahini. Blend until smooth. Slowly add in the olive oil until completely smooth and thick. Season with salt, sugar and lemon. Bagel Chips Slice the bagels on a…
Sweet Potato Cake with Brown Sugar Glaze

This bundt cake is rich and moist cake thanks to the farm fresh sweet potatoes. It’s flavored with fall baking spices and seasonal apple cider, then topped with an irresistible Brown Sugar Glaze. Serves 12-14 Ingredients: Sweet Potato Cake Brown Sugar Glaze * Directions: Tips: * The Brown Sugar Glaze was adapted from a…
Roasted Spaghetti Squash and Kale Salad, courtesy of Chef Debbie Gold of Le Tour

Serves 8 Ingredients: Instructions: Preheat the oven to 350 degrees. With a sharp knife, VERY CAREFULLY cut the spaghetti squash in half horizontally (Stick the knife into the center of the squash, then cut down. Again—be careful!) Scoop out the seeds and pulp in the center and discard. Place the squash, cut side up,…
Snackin’ Squash

Great as a snack, appetizer or side dish. No peeling necessary! It has thin, edible skin and is extra delicious when served with Honey Mustard Mayo Dipping Sauce. Makes 4 servings. Ingredients: Instructions: Tips: Honey Mustard Mayo Dipping Sauce: In a small bowl add 2 Tbsp. honey, 2 Tbsp Dijon mustard and ¼ cup…
Roasted Beets with Bourbon Glaze

This foil technique for roasting beets can’t get much easier. No messy peeling before roasting. The skin just slips off like magic after roasting. Bourbon adds a layer of warm smokiness to this glaze and the sweetness of the beets is enhanced by the brown sugar. Makes 6 servings: Ingredients: Directions: Tips:
Apple Upside Down Spice Cake

This cake is baked on top of caramelized apples. When done baking, the cake is inverted or turned “upside down” onto a plate. Surprise…the gooey caramelized apples become the delicious topping! Makes 8 servings Ingredients: Apple topping: Spice Cake: Directions: Tips:
Corn Soup – courtesy of Chef D’Andre Carter of Soul & Smoke

This soup is great served warm or cold. Makes: 40oz (1.25 qt) Ingredients: Instructions for the Corn Stock: Instructions for the Soup: Tip: Garnish with candied sunflower seeds and fresh chopped chives, if desired. If soup is too thick, add additional corn stock.
Fresh Tomato Soup

This flavor-packed soup is made with fresh tomatoes. Allow 15 minutes for prep and 30 minutes to cook. Makes 6 servings Ingredients: Directions: Tip:
Japanese Eggplant Stir Fry

This easy side dish is great on its own or served over udon noodles. Long slender Japanese eggplant (also called Chinese) is less bitter and has a slightly sweeter taste than their Italian counterpart. It has thin skin and spongy flesh which quickly absorbs flavors. No need to peel or salt before cooking. Makes…
Mole Chilaquiles with Scrambled Eggs – courtesy of Chef Ernesto from El Molcajete Sauces

Serves 4 Ingredients Directions 1. Warm up a small amount of mole sauce in a fry pan. 2. After 10 minues add some tortilla chips. In a different pan, begin to scramble the eggs. 3. Once the eggs are cooked, garnish them with some saucy chips, queso fresco cheese, and a sprinkling of minced…
Tomatillo Veggie Pozole – courtesy of Chef Ernesto from El Molcajete Sauces

Serves 6 Ingredients Directions 1. In a medium pot heat 6 cups of veggies stock. Add the hominy and let it cook for 15 min. 2. Add 1 jar of El Molcajete Tomatillo Sauce. Let it simmer for 20 min. 3. Serve in a bowl with raw cabbage, cilantro, jalapeños and tortilla chips as garnishes.
Plum Kuchen

This simple family recipe calls for ingredients “on hand.” Serve for breakfast, brunch or dessert. Makes 8 servings. Ingredients: Directions: Tip:
One-Pan Sweet Potato and Black Bean Tacos

This quick and easy taco dinner adds your favorite toppings right in the skillet. Makes 6 servings, 2 tacos per serving. Ingredients: Directions: Tips:
Summer Sweet Corn Veggie Soup

Enjoy summer’s favorite veggies in this refreshing soup that cooks in 30 minutes. Makes 5 servings Ingredients: Directions: Tip:
Greek Watermelon Salad

This Greek salad is a twist on the classic, substituting watermelon for the tomatoes. Toss ripe watermelon, cucumber, green bell pepper, and onion with a dressing made from olive oil, lemon juice and dried oregano. Top with Kalamata olives and feta cheese. Enjoy a perfect first course or side salad! This recipe was tested using…
Grilled Sweet Corn with DIY Toppings

Turn grilled sweet corn into a party with these four special DIY toppings. Try Pesto Parmesan, Easy Elote, Buffalo Bleu, and Chive Cream Cheese. Serve one topping or have fun trying all four. Serves 6 Ingredients: Pesto Parmesan Topping Easy Elote Buffalo Bleu Topping Chive Cream Cheese Topping Directions: To Grill Corn on the…
Apricot Basil Truffles – courtesy of Katherine Anne Confections

This recipe makes about 40 truffles. Ingredients: Directions:
Easy Oven-Roasted Ratatouille

Ratatouille is a colorful classic French summer favorite made with seasonal “fresh from the farm” produce…tomatoes, zucchini, bell peppers, eggplant and basil. Makes 6 servings Ingredients: Directions: Tip: Ratatouille can be served warm or cold. Leftovers can be stored in an airtight container for up to 5 days in the refrigerator or up to 3…
Refrigerator Bread and Butter Pickles

No canning equipment required! Just prepare and refrigerate! Makes 5-1/2 cups Ingredients: Directions: Tips:
Fresh Peach Salsa

Fresh, ripe peaches flavor this easy to prepare “taste of summer” salsa. Makes 6 servings Ingredients: Directions: Tip: Use freestone peaches with fruit that easily pulls away from the pit.
Savory Zucchini Pancakes

These delicate, crisp zucchini pancakes, inspired by the Turkish pancakes called mucver (pronounced moosh-vair), are crisp on the outside and tender within. Makes 8-9 pancakes Ingredients: Pancakes 1 medium zucchini, shredded (about 1 ½ cups) 1 large egg, slightly beaten 3 Tbsp all-purpose flour 1/8 tsp salt 1 tsp extra virgin olive oil 1/3…
Very Berry Muffins

Celebrate the 4th of July with these patriot muffins! Makes about 12 muffins Ingredients: Directions: Tip: No Buttermilk? Substitute 1 cup of milk with a tablespoon of lemon juice.
Sweet Peas & Pasta Salad with Bacon & Almonds

This easy to make pasta salad is perfect for a picnic, potluck or family gathering. Makes: 8 servings Salad Ingredients: Dressing Ingredients: Instructions: Tips:
Foolproof BBQ Ribs

This easy oven barbecue rib method delivers deliciously tender, juicy ribs with little effort. Makes: 4-5 servings Prep time: 10 minutes Cooking time: 2 hrs. 45 min. Ingredients Directions Tips
Garlic Scape Basil Pesto

Garlic scapes have garlic, onion, herbaceous flavor and are less spicy than garlic cloves. About 4-6 scapes equal one clove of garlic. The photo on the left of fresh garlic scapes is courtesy of the Glenn Family Gardens blog. This pesto is wonderful to serve over pasta or grilled chicken, to put on top…
Roasted Purple Asparagus with Honey Mustard Mayo

Purple asparagus is sweeter, mild, and nuttier in flavor than green asparagus. It has a higher content of natural sugars than other asparagus varieties. It loses its purple color when cooked. Enjoy it raw, grilled, roasted, or steamed. Ingredients 1 bunch purple asparagus spears 3 Tbsp. olive oil Sea salt and ground black pepper to taste 1 tablespoon lemon…
Strawberry Mixed Green Salad with Goat Cheese and Honey Walnuts

Makes 6 Servings Ingredients Salad 6 cups mixed greens (baby spinach and spring mix) 2 cups sliced strawberries 1/3 cup crumbled goat cheese (or vegan cheese) 1/3 cup Honey Walnuts Honey Balsamic Dressing Honey Walnuts 1-1/2 cup walnut pieces 1/4 cup honey Honey Balsamic Dressing 1/4 cup balsamic vinegar 1/4 cup extra virgin olive oil 2 Tbsp honey 2 tsp. Dijon mustard ½ tsp. Italian seasoning…
Ramped Up Mushrooms

A simple stir-fry side dish of ramps and mushrooms packs lots of flavor thanks to seasonal ramps, a cousin of onions, leeks, and garlic. Makes: 2 servings Prep time: 10 minutes Cooking time: 8 minutes Ingredients 1 pound cremini or baby bella mushrooms 1 bunch fresh ramps, about 3/4 cup chopped, divided 2 tablespoons olive oil Fresh…
Chef Vince DiBattista’s Fall Salad – October 2019

Vince DiBattista’s Fall Market Salad Serves 4-6 people Ingredients 4 cups shaved Tuscan kale 4 cups thinly shaved brussel sprouts 1 thinly sliced apple 1 shaved fennel bulb 4 pieces shaved sunchoke (Jerusalem artichoke) Pecorino d’Sardo, grated or shaved Sunflower seeds Method 1. Mix all ingredients. 2. Marinate in vinaigrette (recipe follows) for 30…
Chef Mark Payne’s Cider Brined and Roasted Carrots with Hummus, Grapes, and Pepitas – October 2019

Pickled Carrots Method 1. Pre- heat oven to 400° F 3. In a pot, bring the water, vinegar, sugar and salt to a boil. Keep hot. 3. In a dry sauté pan over medium heat, toast the coriander and fennel seeds, black peppercorns and red pepper flakes, then add toasted spices to the brine.…
A Vegetable Frittata from Chef Station’s Elio Romero – Aug. 2019

Serves 6 Ingredients 4 tablespoons olive oil 1 cup diced red onion 2 cups diced heirloom tomatoes 2 cups green beans 1 cup diced green bell pepper 1 1/2 cups (1/2-inch) sliced zucchini 1 1/2 cups (1/2-inch) pieces asparagus 1 cup baby spinach 1 cup parmesan cheese (or vegan cheese) 1 1/2 cups sliced…
Mushroom Bourguignon

From Smitten Kitchen Serves 4 Ingredients 2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1/4-inch slices (save the stems for another use) (you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full-bodied red wine 2…
Eggplant Salad Toasts

Courtesy of Smitten Kitchen Servings: Makes about 8 toasts; double the recipe if you’d like to eat the salad straight. Ingredients 1 medium eggplant, about 3/4 pound, cut into 1/2-inch cubes2 tablespoons olive oil plus additional for oiling baking sheet1/4 teaspoon saltblack pepper1 teaspoon red wine vinegar1/4 cup crumbled crumbled feta (or vegan cheese)1…
Chopped Salad with Feta, Lime, Mint and Sunflower Seeds

Courtesy of Smitten Kitchen I used 1 cup each of halved and thinly sliced radishes (3 1/4 ounces), 1/2 pound of lightly cooked, cooled green and yellow beans (1/2 pound fresh) that I’d cut into 1/4-inch slices on the bias, and quartered and thinly sliced Kirby cucumbers (from 5 ounces or 2 whole). However,…
Pasta With Green Puttanesca

Courtesy of Melissa Clark of The New York Times. Photo by Linda Xiao for The New York Times. Food Stylist: Monica Pierini. First published May 27, 2011. Servings: 4 to 6 Ingredients Kosher salt, to taste 1 pound spaghettini or spaghetti 1/2 cup extra-virgin olive oil 10 anchovy fillets 1/4 cup drained capers 1…

Category: Recipes