Friends of Evanston Farmers Markets (FEFM)

Tag: lunch

  • Roasted Beets with Bourbon Glaze

    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

    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

    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 

    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

    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

    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

    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

    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

    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…