Friends of Evanston Farmers Markets (FEFM)

Tag: eggs

  • Vegetable Fritters – by Chef Michael Salzinski of Kendall College at National Louis University

    Vegetable Fritters – by Chef Michael Salzinski of Kendall College at National Louis University

    These fritters work wonderfully as a light appetizer, hors d’oeuvre or a delicious side dish for grilled chicken or fish! Several vegetable options work well for these depending on what’s available seasonally…zucchini, butternut squash, celery root, carrots, parsnips, turnips, sweet potatoes, and rutabaga are all good choices. Makes 4 servings Ingredients: Directions:

  • Caramel Squash Flan

    Caramel Squash Flan

    Celebrate Hispanic Heritage Month by making this classic Hispanic dessert made with butternut squash.  It’s smooth and creamy with the flavor of pumpkin pie. It’s a great “make ahead” dessert. Makes 8 servings Ingredients:  For Caramelized Sugar For the Flan Directions: Tip: Recipe developed, tested, and photographed by Diane Sokolofski

  • Veggie Fried Rice

    Veggie Fried Rice

    This recipe is a perfect way to use up small amounts of fresh vegetables and clean out the refrigerator or freezer.  Quickly stir-fry the fresh diced veggies, cook the eggs, add cooked rice, then season with the soy sauce mixture. Besides the usual carrots and peas, consider adding radishes, mushrooms, red or green pepper, broccoli…

  • Honey Mustard Deviled Eggs

    Honey Mustard Deviled Eggs

    Sweet and salty with bit of potato chip or radish “crunch” is what these deviled eggs are all about. A perfect appetizer for Easter or Passover or a great way to use leftover hard-boiled eggs. Whatever the occasion, it’s a winner!  Makes 12 servings Ingredients: Directions: Tips:

  • Sweet Potato Pie

    Sweet Potato Pie

    Sweet Potato Pie is a delectable southern classic.  Many versions of this beloved traditional dessert have been passed down for generations. It’s economical, easy, and downright delicious. Makes 8 servings Ingredients: For Pie: For Whipped Cream Topping: Directions: Tip:

  • A Vegetable Frittata from Chef Station’s Elio Romero – Aug. 2019

    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…