Friends of Evanston Farmers Markets (FEFM)
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Roasted Parsnips with Yogurt Dip
Served as a snack or side dish, this recipe brings out the natural sweetness of parsnips along with its nutty and earthy flavor. Parsnips are a root vegetable, closely related to carrots and parsley root. Makes 4 servings Ingredients: Directions: Tip:
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Roasted Salsa Verde
This bright and flavorful salsa verde is easy to make and hits just the right note of spice. The vegetables roast together, creating a succulent mixture as the juices blend. It’s a quick recipe that is great as a dip, on scrambled eggs or baked potatoes, or accompanying enchiladas or tacos. Roasted Salsa Verde…
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Indian Style Cucumber Salad
This refreshing yogurt-dressed cucumber salad is inspired by raita, a classic side dish, condiment or dip in Indian cuisine made with yogurt, spices and raw vegetables or fruit. Makes 4 servings Ingredients: Directions: Tips: How to Store Mint Leaves: Place mint stems upright in a glass jar of water and cover loosely with a plastic…
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Fall Beet Hummus and Bagel Chips, courtesy of Brad Nadborne of Lefty’s Righteous Bagels
Active Prep Time: 20 Min Yield: 1-2 cups Hummus Beet Hummus Put chickpeas into the food processor with chopped beet, lemon zest, lemon juice, garlic and tahini. Blend until smooth. Slowly add in the olive oil until completely smooth and thick. Season with salt, sugar and lemon. Bagel Chips Slice the bagels on a…