Friends of Evanston Farmers Markets (FEFM)
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Succotash by Chef Tom Carlin, Burl Restaurant
Succotash is a wonderful dish to make in late summer. Traditionally it is made with corn and a legume, often lima or other broad beans. I like to use green beans due to their incredible abundance in the Midwest. Ingredients: Directions: Tips:
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Grilled Sunchokes with Garlic and Basil
Sunchokes, also known as Jerusalem artichokes, are edible tubers from a sunflower species native to central North America. They have a sweet, nutty flavor with a slightly crunchy potato-like texture and can be eaten raw, boiled, steamed, roasted, grilled, and pickled. Makes 6 servings Ingredients: Directions: Tips:
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Rosemary Roasted Peaches with Burrata
Courtesy of Chef Debbie Evans, Peckish Pig Makes 6 servings Ingredients: Directions: Tips: This dish is good to eat solo or served with bread. Burrata is a fresh, semi-soft Italian cheese known for its creamy, rich interior. It’s made from a solid mozzarella outer layer, filled with soft mozzarella curds and cream.
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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…
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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…