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Ramp Omelet

April 19th, 2024|0 Comments

WHAT'S COOKING:  RAMP OMELET By David Tanis from New York Times Cooking 'Tis the season and one of the simplest ways to showcase ramps is by pairing them with eggs. It lets their fresh oniony flavor [...]

Spinach Two Ways

April 5th, 2024|0 Comments

Spinach is plentiful in the spring and makes wonderful dishes whether you use it raw in salads, chop it up to add to soups and sauces, sauté it on the stove top, or bake it [...]

Meat Pasties with Rutabaga

February 29th, 2024|0 Comments

Meat Pasties with Rutabaga from BRFM Volunteer Jinny Bastianelli Pronounced pass-tees, the tasty little meat hand pies were brought to the Upper Peninsula (the U.P.) by miners from Cornwall. Cornish pasties were a convenient way [...]

Kielbasa Skillet Supper

February 14th, 2024|0 Comments

This is an easy one pan meal that Market volunteer Jinny Bastianelli's mother used to make. It has lots of satisfying flavor for chilly mid-winter evenings, and it’s full of great veggies so it’s as [...]

Home-made Sauerkraut

February 1st, 2024|0 Comments

HOME-MADE SAUERKRAUT By Lidey Heuck in New York Times Cooking Making sauerkraut is both simple and hands-off. In this recipe, shredded cabbage is mixed with kosher salt and stored in a ventilated jar. In a week’s [...]

Mushroom Risotto with Peas

January 25th, 2024|0 Comments

Mushroom Risotto With Peas By Martha Rose Shulman in New York Times Cooking If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at [...]

Freedom Valley Farm Mushroom Recipes

January 17th, 2024|0 Comments

Freedom Valley Farm is happy to share their favorite recipes with BRFM customers!! Freedom Valley Farm’s Korean Fried Oyster Mushrooms  These crispy/spicy fried mushrooms make a great snack or pre dinner appetizer. Traditionally these mushrooms [...]

Stovetop Mushroom Lasagna

January 10th, 2024|0 Comments

Stovetop Mushroom Lasagna Adapted from a recipe by Sarah Jampal in Bon Appetit, October 2020 This is a weeknight-friendly, pure comfort-food casserole that is infinitely versatile. Just use the right sized pan—a large skillet with [...]

Farro and Mushroom Gratin

January 4th, 2024|0 Comments

Farro and Mushroom Gratin Based on Melissa Clark’s recipe in New York Times Cooking In this gratin, nutty farro and earthy mushrooms are baked with herbs and mascarpone into a creamy casserole topped with Gruyère. It’s [...]

Winter Carrot Risotto

December 12th, 2023|0 Comments

Carrot Risotto with Chile Crisp By Alexa Weibel from New York Times Cooking Total Time - 30 minutes Luscious, creamy risotto is topped with caramelized carrots and savory, spicy Chili Crisp.  Shallots, garlic and white [...]

Melting Sweet Potatoes

December 5th, 2023|0 Comments

Melting Sweet Potatoes recipe from Food Network Kitchen  Ingredients: 4 tablespoons unsalted butter, cut into pieces 2 teaspoons chopped fresh sage 2 teaspoons chopped fresh thyme 2 pounds sweet potatoes, sliced 1 inch thick Kosher [...]

Mexican Shrimp Aguachile

November 30th, 2023|0 Comments

For those of you who love Mexican ceviche, you are in for a real treat! Our Agua Blanca fresh shrimp vendor is offering samples of Aguachile this Saturday. And they shared their recipe with us! [...]

Appalachian Fresh Apple Cake

November 5th, 2023|0 Comments

Appalachian Fresh Apple Cake  by Sheri Castle in The New Southern Garden Cookbook Makes 12 servings INGREDIENTS: The Cake Nonstick cooking spray 3 cups all-purpose flour, preferably unbleached 1 teaspoon baking soda 1 teaspoon ground [...]

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