Friends of Evanston Farmers Markets (FEFM)

Tag: side dish

  • Mexican Roasted Corn and Avocado Cups

    Mexican Roasted Corn and Avocado Cups

    This recipe is inspired by “elotes” and “esquites,” two Mexican corn recipe favorites. Roasted corn flavored with mayonnaise, yogurt, Cotija cheese, fresh lime juice, and seasonings and combined with diced avocado is served in a crispy corn tortilla cup.  A delicious seasonal side dish or snack! Makes 6 servings Ingredients: Directions: Tips: Recipe developed,…

  • Roasted Parsnips with Yogurt Dip

    Roasted Parsnips with Yogurt Dip

    Served as a snack or side dish, this recipe brings out the natural sweetness of parsnips along with its nutty and earthy flavor. Parsnips are a root vegetable, closely related to carrots and parsley root. Makes 4 servings Ingredients: Directions: Tip:

  • Nutty Baked Acorn Squash

    Mix or match!  Pick your favorite nutty stuffing.  Fill each squash half with Crunchy Pecan Stuffing or Apple Walnut Stuffing.  Both have a touch of sweetness along with a bit of crunch from the nuts.  Note that Apple Walnut Stuffing is gluten free. Serves 2 to 4 Ingredients: Directions: Crunchy Pecan Stuffing Ingredients: Directions:…

  • Sweet ‘N Sour Red Cabbage

    Sweet ‘N Sour Red Cabbage

    This simple to make Octoberfest side dish pairs well with spaetzle, noodles, veal or chicken schnitzel and bratwurst!  Makes 6 servings Ingredients: Directions: Tips:

  • 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:

  • Succotash by Chef Tom Carlin, Burl Restaurant

    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:

  • Cheesy Cauliflower Fritters

    Cheesy Cauliflower Fritters

    Cheesy cauliflower fritters are a tasty appetizer or side dish.  They cook in minutes on top of the stove.  Purple cauliflower adds a colorful twist to the traditional white variety. Serves 6 (two 3-inch fritters per person) Ingredients: Directions: Tip:

  • Braised Kale with Garlic & Mushrooms

    Braised Kale with Garlic & Mushrooms

    By Chef J.L. Michaels Serves 5 Ingredients ¼ cup of grapeseed oil or avocado oil 1 bulb of garlic, peeled, chopped 8 oz. container of brown button mushrooms, stemmed, cleaned, thinly sliced 2 Tbsp. of S² Original Table Seasoning, Chef JL Michaels’ seasoning, divided 5 bunches of kale, stemmed, washed, chopped 2 ½ cups…

  • Asparagus Spinach Goat Cheese Bundles

    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 Brussels Sprouts with Toasted Walnuts and Maple Balsamic Glaze

    Roasted Brussels Sprouts with Toasted Walnuts and Maple Balsamic Glaze

    Roasted in olive oil until crispy, these delicious seasonal Brussels sprouts get drizzled with a maple balsamic glaze then topped with toasted walnuts.  Yum!  It’s an easy side dish that is great for any weeknight dinner or holiday meal. Servings: 8 Ingredients: Directions: Tips:

  • Snackin’ Squash

    Snackin’ Squash

    Great as a snack, appetizer or side dish.   No peeling necessary!   It has thin, edible skin and is extra delicious when served with Honey Mustard Mayo Dipping Sauce. Makes 4 servings. Ingredients: Instructions: Tips: Honey Mustard Mayo Dipping Sauce: In a small bowl add 2 Tbsp. honey, 2 Tbsp Dijon mustard and ¼ cup…

  • 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.

  • Grilled Sweet Corn with DIY Toppings

    Grilled Sweet Corn with DIY Toppings

    Turn grilled sweet corn into a party with these four special DIY toppings.  Try Pesto Parmesan, Easy Elote, Buffalo Bleu, and Chive Cream Cheese.  Serve one topping or have fun trying all four. Serves 6 Ingredients: Pesto Parmesan Topping Easy Elote Buffalo Bleu Topping Chive Cream Cheese Topping Directions: To Grill Corn on the…

  • Easy Oven-Roasted Ratatouille

    Easy Oven-Roasted Ratatouille

    Ratatouille is a colorful classic French summer favorite made with seasonal “fresh from the farm” produce…tomatoes, zucchini, bell peppers, eggplant and basil. Makes 6 servings Ingredients: Directions:  Tip:   Ratatouille can be served warm or cold.  Leftovers can be stored in an airtight container for up to 5 days in the refrigerator or up to 3…

  • Roasted Purple Asparagus with Honey Mustard Mayo

    Roasted Purple Asparagus with Honey Mustard Mayo

    Purple asparagus is sweeter, mild, and nuttier in flavor than green asparagus.  It has a higher content of natural sugars than other asparagus varieties. It loses its purple color when cooked. Enjoy it raw, grilled, roasted, or steamed. Ingredients 1 bunch purple asparagus spears 3 Tbsp. olive oil Sea salt and ground black pepper to taste 1 tablespoon lemon…