Friends of Evanston Farmers Markets (FEFM)
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Roasted Spaghetti Squash and Kale Salad, courtesy of Chef Debbie Gold of Le Tour
Serves 8 Ingredients: Instructions: Preheat the oven to 350 degrees. With a sharp knife, VERY CAREFULLY cut the spaghetti squash in half horizontally (Stick the knife into the center of the squash, then cut down. Again—be careful!) Scoop out the seeds and pulp in the center and discard. Place the squash, cut side up,…
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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:
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Greek Watermelon Salad
This Greek salad is a twist on the classic, substituting watermelon for the tomatoes. Toss ripe watermelon, cucumber, green bell pepper, and onion with a dressing made from olive oil, lemon juice and dried oregano. Top with Kalamata olives and feta cheese. Enjoy a perfect first course or side salad! This recipe was tested using…
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Sweet Peas & Pasta Salad with Bacon & Almonds
This easy to make pasta salad is perfect for a picnic, potluck or family gathering. Makes: 8 servings Salad Ingredients: Dressing Ingredients: Instructions: Tips:
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Strawberry Mixed Green Salad with Goat Cheese and Honey Walnuts
Makes 6 Servings Ingredients Salad 6 cups mixed greens (baby spinach and spring mix) 2 cups sliced strawberries 1/3 cup crumbled goat cheese (or vegan cheese) 1/3 cup Honey Walnuts Honey Balsamic Dressing Honey Walnuts 1-1/2 cup walnut pieces 1/4 cup honey Honey Balsamic Dressing 1/4 cup balsamic vinegar 1/4 cup extra virgin olive oil 2 Tbsp honey 2 tsp. Dijon mustard ½ tsp. Italian seasoning…
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Chef Vince DiBattista’s Fall Salad – October 2019
Vince DiBattista’s Fall Market Salad Serves 4-6 people Ingredients 4 cups shaved Tuscan kale 4 cups thinly shaved brussel sprouts 1 thinly sliced apple 1 shaved fennel bulb 4 pieces shaved sunchoke (Jerusalem artichoke) Pecorino d’Sardo, grated or shaved Sunflower seeds Method 1. Mix all ingredients. 2. Marinate in vinaigrette (recipe follows) for 30…
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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,…