Friends of Evanston Farmers Markets (FEFM)
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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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Garlic Scape Basil Pesto
Garlic scapes have garlic, onion, herbaceous flavor and are less spicy than garlic cloves. About 4-6 scapes equal one clove of garlic. The photo on the left of fresh garlic scapes is courtesy of the Glenn Family Gardens blog. This pesto is wonderful to serve over pasta or grilled chicken, to put on top…
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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…
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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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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 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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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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Mushroom Bourguignon
From Smitten Kitchen Serves 4 Ingredients 2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1/4-inch slices (save the stems for another use) (you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full-bodied red wine 2…
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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…