Friends of Evanston Farmers Markets (FEFM)

Category: Recipes

  • Eggplant Salad Toasts

    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

    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

    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…