Friends of Evanston Farmers Markets (FEFM)

Tag: vegetarian

  • 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:

  • Parsnip Soup

    Parsnip Soup

    This comforting fall soup has a velvety, creamy texture without adding heavy cream thanks to the addition of a potato.  Parsnips and apples complement each other naturally and the apple cider adds a hint of sweetness.  Makes 10 cups Ingredients: Directions: Tips:

  • Fall Beet Hummus and Bagel Chips, courtesy of Brad Nadborne of Lefty’s Righteous Bagels

    Fall Beet Hummus and Bagel Chips, courtesy of Brad Nadborne of Lefty’s Righteous Bagels

    Active Prep Time: 20 Min Yield: 1-2 cups Hummus Beet Hummus Put chickpeas into the food processor with chopped beet, lemon zest, lemon juice, garlic and tahini. Blend until smooth. Slowly add in the olive oil until completely smooth and thick. Season with salt, sugar and lemon.  Bagel Chips Slice the bagels on a…

  • Sweet Potato Cake with Brown Sugar Glaze

    Sweet Potato Cake with Brown Sugar Glaze

    This bundt cake is rich and moist cake thanks to the farm fresh sweet potatoes. It’s flavored with fall baking spices and seasonal apple cider, then topped with an irresistible Brown Sugar Glaze. Serves 12-14 Ingredients: Sweet Potato Cake Brown Sugar Glaze * Directions: Tips: * The Brown Sugar Glaze was adapted from a…

  • 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…

  • 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:

  • Apple Upside Down Spice Cake

    Apple Upside Down Spice Cake

    This cake is baked on top of caramelized apples.  When done baking, the cake is inverted or turned “upside down” onto a plate.  Surprise…the gooey caramelized apples become the delicious topping! Makes 8 servings Ingredients: Apple topping: Spice Cake: 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:

  • Japanese Eggplant Stir Fry

    Japanese Eggplant Stir Fry

    This easy side dish is great on its own or served over udon noodles. Long slender Japanese eggplant (also called Chinese) is less bitter and has a slightly sweeter taste than their Italian counterpart.  It has thin skin and spongy flesh which quickly absorbs flavors.  No need to peel or salt before cooking. Makes…