Friends of Evanston Farmers Markets (FEFM)
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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…
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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.…
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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…
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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…
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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…
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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,…
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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…