Friends of Evanston Farmers Markets (FEFM)

Category: Uncategorized

  • Pumpkin-Apple Risotto

    Pumpkin-Apple Risotto

    by Chef Chris Quirk, Chef-Instructor at Kendall College of National Louis University For a basic risotto, aim for a 1:3 ratio of rice to broth (e.g., 1 cup rice to 3 cups broth).  Yield: Approximately 20 cups Ingredients: Directions: Tips for a good Risotto:

  • Apple Pecan Crisp

    Apple Pecan Crisp

    This delicious fall dessert features fresh local apples with a pecan oatmeal brown sugar topping. It’s great served warm with vanilla ice cream. Makes 8 servings Ingredients: Directions: Tips: Recipe was developed, tested, and photographed by Diane Sokolofski

  • Honey Mustard Deviled Eggs

    Honey Mustard Deviled Eggs

    Sweet and salty with bit of potato chip or radish “crunch” is what these deviled eggs are all about. A perfect appetizer for Easter or Passover or a great way to use leftover hard-boiled eggs. Whatever the occasion, it’s a winner!  Makes 12 servings Ingredients: Directions: Tips: