Friends of Evanston Farmers Markets (FEFM)
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Ramped Up Mushrooms
A simple stir-fry side dish of ramps and mushrooms packs lots of flavor thanks to seasonal ramps, a cousin of onions, leeks, and garlic. Makes: 2 servings Prep time: 10 minutes Cooking time: 8 minutes Ingredients 1 pound cremini or baby bella mushrooms 1 bunch fresh ramps, about 3/4 cup chopped, divided 2 tablespoons olive oil Fresh…
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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.…
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A Vegetable Frittata from Chef Station’s Elio Romero – Aug. 2019
Serves 6 Ingredients 4 tablespoons olive oil 1 cup diced red onion 2 cups diced heirloom tomatoes 2 cups green beans 1 cup diced green bell pepper 1 1/2 cups (1/2-inch) sliced zucchini 1 1/2 cups (1/2-inch) pieces asparagus 1 cup baby spinach 1 cup parmesan cheese (or vegan cheese) 1 1/2 cups sliced…
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Eggplant Salad Toasts
Courtesy of Smitten Kitchen Servings: Makes about 8 toasts; double the recipe if you’d like to eat the salad straight. Ingredients 1 medium eggplant, about 3/4 pound, cut into 1/2-inch cubes2 tablespoons olive oil plus additional for oiling baking sheet1/4 teaspoon saltblack pepper1 teaspoon red wine vinegar1/4 cup crumbled crumbled feta (or vegan cheese)1…