Friends of Evanston Farmers Markets (FEFM)

Tag: garlic

  • Cheesy Pesto Chicken

    Cheesy Pesto Chicken

    This quick cooking, cheesy chicken recipe uses pesto, not just as a finishing sauce, but as a marinade, too! Made with fresh herbaceous basil leaves, it’s a perfect segue to spring! Makes 6 servings, 1 cup pesto Ingredients: For the Pesto For the Chicken Directions: To prepare the pesto: To prepare the chicken: Tips:

  • Party Time Chili

    Party Time Chili

    It’s party time!  February events include the 68th Annual Grammy Awards on Feb. 1 and Super Bowl LX on Feb. 8. Why not invite your family and friends over for a party featuring chili with all the fixins?  A “build your own” topping bar makes it fun and uniquely delicious for each guest. Makes…

  • Extra Crispy Potatoes with Secret Dipping Sauce

    Extra Crispy Potatoes with Secret Dipping Sauce

    Extra crispy on the outside with soft creamy centers, these potatoes are sure to get rave reviews. The trick is to use baking soda while cooking, explained in detail below.  Serve with this Secret Dipping Sauce that’s a takeoff on a popular restaurant chain sauce. Servings: 6 Ingredients: For Secret Dipping Sauce: For Potatoes:…

  • Grandma’s Potato Pancakes

    Grandma’s Potato Pancakes

    This recipe has been passed on from generation to generation.  It’s a favorite during the holidays and a perfect comfort food on cold winter days. Makes 14 pancakes Ingredients: Directions: Tips:

  • Herbed Squash Medley with Smoked Garlic Hummus and Garlic Naan

    Herbed Squash Medley with Smoked Garlic Hummus and Garlic Naan

    By Chef J.L. Michaels of Blaque Millenium Kitchens and S² Seasonings Smoked Hummus Ingredients: Directions: Squash Medley Ingredients: Directions: Garlic Naan Ingredients: Directions: Tips: Use vegan butter to make the Garlic Naan vegan.

  • Cauliflower Carrot Arepitas with Salsa Verde by Chef Benoit Angulo of La Cocinita

    Cauliflower Carrot Arepitas with Salsa Verde by Chef Benoit Angulo of La Cocinita

    These Venezuelan mini-arepas are packed with delicious fall veggies and topped with salsa verde and queso fresco.  This is a 3-step recipe.  For ease of preparation, each step lists the ingredients and directions separately.  Servings: Makes about 32 arepitas or 10 full-sized arepas, 5 oz. of masa each Arepitas   Ingredients: Directions: Salsa Verde Ingredients:…

  • Roasted Salsa Verde

    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…

  • Burnt Cabbage with Ginger Cream Corn and Salsa Macha with Blueberries

    Burnt Cabbage with Ginger Cream Corn and Salsa Macha with Blueberries

    By Chef Brian Huston This summer seasonal dish of Burnt Cabbage with Blueberry Honey Glaze is layered over Ginger Cream laced with fresh corn and topped with a delicious Salsa Macha with Blueberries sauce. This is a 4-part recipe.  For ease of preparation, each part lists the ingredients and directions separately.  Makes 4 servings Ginger…

  • Roasted Eggplant Caviar

    Roasted Eggplant Caviar

    Spread this delicious eggplant caviar on crackers, toasted bread or pita. Or use as a dip for sliced bell peppers, cucumbers, tomatoes or carrots. Makes 2 cups Ingredients: Directions: Tips:

  • Summer Pasta with Zucchini, Squash, Fava Beans and Spinach

    Summer Pasta with Zucchini, Squash, Fava Beans and Spinach

    This summer vegetable pasta stir-fry includes shucking, blanching, and peeling fresh fava beans, but don’t let those steps intimidate you. None of the steps take very long. The shucking and peeling can be done as a fun family cooking activity. You can also prepare the beans the day before. Makes 4 servings Ingredients: Directions:…

  • Grilled Sunchokes with Garlic and Basil

    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:

  • Pasta With Green Puttanesca

    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…