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LATEST RECIPES FROM THE MARKET
Ras el Hanout Roasted Vegetables
By Nargisse Benkabbou for New York Times Cooking Roasting vegetables enhances their natural sweetness, creating a crispy exterior and a tender, melt-in-your-mouth interior. This flavorful dish is infused with the spice blend ras el hanout, a [...]
Whipped Butternut Squash with Bacon Crumble
Mashed Butternut Squash with Bacon Crumble Created by Renu Dhar and published in Southern Living While you may be used to eating butternut squash roasted or pureed into a soup, we think you'll love this variation. There's a little [...]
Butternut Squash Salad with Collards and Radicchio
From Renu Dhar in Southern Living Raw collards might not be your go-to salad greens, but trust us when we say they are a delicious (and underrated) way to start a salad. Massaging the collard [...]
Pumpkin Oatmeal Cookies
Pumpkin Oatmeal Cookies Yossy Arefi in New York Times Cooking Pumpkin purée and pumpkin spice make these chewy, cake-like cookies the ultimate cozy fall treat. The cookies are great on their own, but a cap [...]
Pumpkin Dumplings With Brown Butter and Parmesan
By Carolina Gelen in New York Times Cooking Whether using up a half-empty can of pumpkin purée or making your own, these homemade dumplings for perfect for your fall dinner. Nutmeg adds warmth and savory Parmesan [...]
Roasted Pumpkin Nachos
contest winning recipe by Leslie Harwood at Taste of Home Ingredients: 4 cups diced fresh pumpkin or butternut squash (about 1 pound) 2 tablespoons olive oil 1/4 teaspoon salt 1/8 teaspoon pepper 1 package (13 [...]
Ginger Halibut with Brussels Sprouts plus Roasted Pears in Ginger Syrup
Recipe by Margarita Parker at Taste of Home Ingredients 4 teaspoons lemon juice 4 halibut fillets (4 to 6 ounces each) 1 teaspoon minced fresh gingerroot 1/4 to 3/4 teaspoon salt, divided 1/4 teaspoon pepper [...]
Cauliflower Soup with Herbed Goat Cheese
recipe by Anne Burrell at Food & Wine Ingredients: One 2 1/2-pound head of cauliflower, cored 1/4 cup extra-virgin olive oil 1 medium leek, white and light green parts only, coarsely chopped 1 large garlic [...]
Fennel-Apple Salad with Walnuts
By Melissa Clark from New York Times Cooking This bright and tangy salad is perfect for using fall produce from the Market! And with fennel, celery, apples and toasted walnuts, it’s a great foil for heavier [...]
Melting Potatoes and German Potato Salad
Melting Potatoes recipe from Food Network Test Kitchen Ingredients: 4 tablespoons unsalted butter, cut into pieces 2 teaspoons chopped fresh rosemary 1/4 teaspoon crushed red pepper flakes 2 lbs. Yukon gold type potatoes, sliced 1 [...]
How to Store Potatoes
Adapted from Grow A Good Life Under ideal conditions, potatoes can remain fresh for 3 to 6 months or longer. Identify Suitable Storage Dark: Store potatoes in a dark place. Good Ventilation: Potatoes continue to breath after [...]
Apple Bacon Salad with Maple Vinaigrette and Cabbage Salad with Apple
September is apple season and lovely crisp apples make great salads to go with all your favorite fall grill and slow cooker meals. Try these two recipes that use loads of good things from the [...]
Sheet Pan Ginger Salmon with Veggies and Khmer Pickled Vegetable Salad
We’re in that brief end-of-summer window when we have fresh ginger at the Market. Do yourself a favor, and grab some next Saturday so you can make these fabulous dishes featuring fresh ginger and lots [...]
Tomato Tarte Tatin and Quick Tomato Vinaigrette
Summer is winding down with an overabundance of ripe tomatoes. Before you immerse yourself in all things fall, why not pay one last homage to summer with a tasty tomato tart and a sumptuous salad [...]
Honey-Glazed Pork Chops with Peach Salsa
While peaches are still in season and the weather is still fine for grilling, this delicious pork chop recipe is a must do! From the jalapeno and cilantro to the honey and garlic, it's a [...]
Melon with Serrano-Mint Syrup and Watermelon Cups
Fresh melon with the clean clear tang of mint and a kick of heat from hot pepper is a flavor combination that will make you sit up and take notice. And for a refreshing summer [...]
Vegetarian Linguine
One of my favorite summer weeknight suppers is pasta with a bunch of fresh summer veggies tossed together to make a sauce. This recipe shows you how-to; and you can mix and match whatever veggies [...]
Goat Cheese Zucchini Quiche and French Mushroom Quiche
Continuing our celebration of French cuisine for the Paris Olympics, how about a lovely quiche made with seasonal zucchini? Or one made with puff pastry and mushrooms? They're both podium-worthy. Se magnifique! Goat Cheese Zucchini [...]
Grilled Ratatouille
With eggplant in season now, and the Paris Olympics underway, we thought it would be a great time to revisit some of our Ratatouille recipes from the archives. The French version of this dish is a [...]
Summer Vegetable “Ceviche”
Summer’s here and the time is “ripe” for making all sorts of cool fresh veggie forward dishes. This take on classic seafood ceviche is sooo refreshing. Feel free to substitute ingredients as you like. Summer [...]
Spicy Corn and Shishito Salad
Spicy Corn and Shishito Salad By Lidey Heuck from New York Times Cooking In this recipe, shishito peppers are sliced, lightly sautéed, then tossed with raw summer corn and a cumin-lime vinaigrette for a summer salad [...]
Variations on Classic Pesto
Playing Around with Pesto Genesis from Full Hand Farm included a recipe for classic classic basil pesto in her weekly email newsletter last week – to tie in with their bumper crop of basil last [...]
Borscht with Buttermilk and Grated Cucumber
Beets are sometimes thought of as a fall/winter root vegetable. But lucky for us they are also harvested in spring/early summer! Which makes them perfect for summer treats like cold pickled beets and cold beet [...]
Bonus Recipe: Pickled Fennel & Orange
BRFM volunteer, Andy Porter sent us his recipe for pickled fennel & orange. He says it's great on sandwiches, thrown in a lettuce salad, or just for snacking. I'm thinking it would be especially good [...]
