Friends of Evanston Farmers Markets (FEFM)
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Sticky Tofu Veggie Stir Fry
This recipe calls for two forms of soybeans — tofu and edamame. Tofu is made from mature soybeans that have been soaked, strained, cooked, and pressed into blocks. Edamame are young, fresh shelled soybeans. Both are nutritious while offering differences in texture and flavor to this veggie stir fry dish. Makes 2 servings Ingredients:…
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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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Peach Salsa Chicken Salad
Fresh peaches and sweet peppers are spiced up with chopped jalapeño peppers and chili powder for a mild kick salsa. Peach salsa is great as a stand-alone appetizer and extra delicious when served over this Asian-inspired soy, brown sugar, and chili seasoned chicken. Makes 4 servings Ingredients: For Peach Salsa For Chicken…
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Japanese Eggplant Stir Fry
This easy side dish is great on its own or served over udon noodles. Long slender Japanese eggplant (also called Chinese) is less bitter and has a slightly sweeter taste than their Italian counterpart. It has thin skin and spongy flesh which quickly absorbs flavors. No need to peel or salt before cooking. Makes…