Friends of Evanston Farmers Markets (FEFM)
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Easy Cheesy Biscuits
These cheddar biscuits have a rich buttery-cheese flavor and a flaky texture. Serve for breakfast, lunch, or dinner. Makes 8-9 biscuits 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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Cantaloupe Cucumber Soup
Refreshing cantaloupe and cucumbers with a hint of mint make this quick blender soup a seasonal favorite. Makes 6 servings Ingredients: Directions: Tips:
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Zucchini Corn Muffins
Two summer favorites — fresh zucchini and sweet corn — are combined in these extra moist, delicious, and nutritious muffins. Servings: Makes 10-12 muffins Ingredients: Directions: Tips:
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Streusel-Topped Blueberry Cake
This quick-to-make coffee cake celebrates July’s fresh summer blueberries. It uses ingredients on hand and is delicious for breakfast, brunch or dessert! Makes 9 servings Ingredients: Cake Ingredients: Topping Directions:
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Strawberry Shortcake with Yogurt Whipped Cream
A classic biscuit-style strawberry shortcake with a yogurt honey twist to the whipped cream. Makes 6 servings Ingredients: Strawberries and Biscuits Yogurt Whipped Cream Directions: Tip: Yogurt Whipped Cream can be made the day before. Keep refrigerated.
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Easy Rhubarb Muffins
No need to precook the rhubarb…. dump the ingredients in a bowl, mix and bake. Makes 12 muffins Ingredients: Directions: Tip: Color does not indicate ripeness or sweetness. There are many varieties of rhubarb, and the color will vary depending on the variety you choose. Look for stalks that are firm, tender, thin, 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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Mole Chilaquiles with Scrambled Eggs – courtesy of Chef Ernesto from El Molcajete Sauces
Serves 4 Ingredients Directions 1. Warm up a small amount of mole sauce in a fry pan. 2. After 10 minues add some tortilla chips. In a different pan, begin to scramble the eggs. 3. Once the eggs are cooked, garnish them with some saucy chips, queso fresco cheese, and a sprinkling of minced…
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Plum Kuchen
This simple family recipe calls for ingredients “on hand.” Serve for breakfast, brunch or dessert. Makes 8 servings. Ingredients: Directions: Tip:
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Savory Zucchini Pancakes
These delicate, crisp zucchini pancakes, inspired by the Turkish pancakes called mucver (pronounced moosh-vair), are crisp on the outside and tender within. Makes 8-9 pancakes Ingredients: Pancakes 1 medium zucchini, shredded (about 1 ½ cups) 1 large egg, slightly beaten 3 Tbsp all-purpose flour 1/8 tsp salt 1 tsp extra virgin olive oil 1/3…
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Very Berry Muffins
Celebrate the 4th of July with these patriot muffins! Makes about 12 muffins Ingredients: Directions: Tip: No Buttermilk? Substitute 1 cup of milk with a tablespoon of lemon juice.
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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…