Friends of Evanston Farmers Markets (FEFM)

Tag: appetizer

  • Snackin’ Squash

    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…

  • Fresh Peach Salsa

    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.

  • Garlic Scape Basil Pesto

    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

    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…

  • Ramped Up Mushrooms

    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 Mark Payne’s Cider Brined and Roasted Carrots with Hummus, Grapes, and Pepitas – October 2019

    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.…

  • 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,…