lunch – Friends of Evanston Farmers Markets (FEFM)

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

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…
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:
Butternut Squash Soup

This savory soup has a hint of sweetness from the apples and cider. It’s a perfect start to any meal or a great standalone entrée when served with a salad, baguette and cheeses. Makes 8-10 servings Ingredients: Directions: Tips:
Mushroom Turkey Burgers with Cilantro Lime Mayo

Cremini mushrooms and soy sauce add umami flavor to these burgers. Top the burgers off with Cilantro Lime Mayo. Makes 5 burgers Ingredients: Cilantro Lime Mayo Directions: Tip:
One-Pan Oven Fried Chicken and Sweet Potatoes with Spicy Mayo

Perfect for busy schedules, this easy one-pan meal bakes in 40 minutes. The Spicy Mayo Dipping Sauce adds a little kick to the chicken and sweet potatoes. The dipping sauce recipe can easily be doubled. Makes 5 servings Ingredients: Spicy Mayo Dipping Sauce Directions: Tips:
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:…
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…
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:
Blushing Peach, Beet and Fennel Salad

Fresh peaches, cooked beets, and crunchy fennel are tossed in a honey balsamic vinaigrette then topped with fresh mint and roasted pistachios. Makes 4 servings Ingredients: Directions: Tips:
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:
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:…
Snappy Slaw

This “no mayo” colorful seasonal slaw is refreshing. crunchy and packs an element of surprise — peanuts! It’s a perfect side salad with grilled meats, fish and poultry. Makes 6 servings (about 1 cup per serving) Ingredients: Directions: Tips: Kohlrabi Facts: Kohlrabi is a part of the cabbage family, similar to a turnip.…
Aloo Gobi or Potato Cauliflower Curry

Courtesy of Kalpana Waikar of Inspired Indian Co. Makes 4-5 Servings Ingredients: Directions: Note: Larger whole spices are not meant to be eaten. Remove before serving or instruct diners to avoid/remove while eating. Tips:
Spring Green Soup Topped with Microgreens

Capture the spring harvest in this flavorful easy to make vegetable soup with a hint of cream. For those who prefer vegan or vegetarian soups, see the tips for substitutions. Makes 4 – one cup servings – it’s also easily doubled if you want to feed a crowd. Ingredients: Directions: Tips: For vegans and…
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…
Roasted Beets with Bourbon Glaze

This foil technique for roasting beets can’t get much easier. No messy peeling before roasting. The skin just slips off like magic after roasting. Bourbon adds a layer of warm smokiness to this glaze and the sweetness of the beets is enhanced by the brown sugar. Makes 6 servings: Ingredients: Directions: Tips:
Corn Soup – courtesy of Chef D’Andre Carter of Soul & Smoke

This soup is great served warm or cold. Makes: 40oz (1.25 qt) Ingredients: Instructions for the Corn Stock: Instructions for the Soup: Tip: Garnish with candied sunflower seeds and fresh chopped chives, if desired. If soup is too thick, add additional corn stock.
Fresh Tomato Soup

This flavor-packed soup is made with fresh tomatoes. Allow 15 minutes for prep and 30 minutes to cook. Makes 6 servings Ingredients: Directions: Tip:
Tomatillo Veggie Pozole – courtesy of Chef Ernesto from El Molcajete Sauces

Serves 6 Ingredients Directions 1. In a medium pot heat 6 cups of veggies stock. Add the hominy and let it cook for 15 min. 2. Add 1 jar of El Molcajete Tomatillo Sauce. Let it simmer for 20 min. 3. Serve in a bowl with raw cabbage, cilantro, jalapeños and tortilla chips as garnishes.
One-Pan Sweet Potato and Black Bean Tacos

This quick and easy taco dinner adds your favorite toppings right in the skillet. Makes 6 servings, 2 tacos per serving. Ingredients: Directions: Tips:
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…
Mushroom Bourguignon

From Smitten Kitchen Serves 4 Ingredients 2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1/4-inch slices (save the stems for another use) (you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full-bodied red wine 2…
Chopped Salad with Feta, Lime, Mint and Sunflower Seeds

Courtesy of Smitten Kitchen I used 1 cup each of halved and thinly sliced radishes (3 1/4 ounces), 1/2 pound of lightly cooked, cooled green and yellow beans (1/2 pound fresh) that I’d cut into 1/4-inch slices on the bias, and quartered and thinly sliced Kirby cucumbers (from 5 ounces or 2 whole). However,…
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…

Tag: lunch