Friends of Evanston Farmers Markets (FEFM)
-
Mushroom Lovers’ Meatball Stroganoff
This recipe is a meatball rendition of the deliciously rich and creamy beef tenderloin and mushroom dish once cooked in the grand kitchen of the Stroganov Palace in St. Petersburg in the late 1880s. Our recipe uses double the mushrooms for a rich umami flavor. Serve it with pappardelle or wide egg noodles, mashed…
-
Bourbon Glazed Carrots
These tender carrots are slightly sweetened with a maple bourbon glaze and topped with fresh chopped parsley. This easy side dish is paired perfectly with beef, poultry, pork, pasta and grilled fish. Makes 8 servings Ingredients: Directions: Tips:
-
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.
-
Succotash by Chef Tom Carlin, Burl Restaurant
Succotash is a wonderful dish to make in late summer. Traditionally it is made with corn and a legume, often lima or other broad beans. I like to use green beans due to their incredible abundance in the Midwest. Ingredients: Directions: Tips:
-
Chef Mark Payne’s Cider Brined and Roasted Carrots with Hummus, Grapes, and Pepitas – October 2019
Pickled Carrots Method 1. Pre- heat oven to 400° F 3. In a pot, bring the water, vinegar, sugar and salt to a boil. Keep hot. 3. In a dry sauté pan over medium heat, toast the coriander and fennel seeds, black peppercorns and red pepper flakes, then add toasted spices to the brine.…