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