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LATEST RECIPES FROM THE MARKET
Super Healthy Veggie Sandwich & Tomato Sandwich
Super Healthy Veggie Sandwich Ingredients: 2 slices whole-grain bread 3 tablespoons favorite hummus ¼ avocado, mashed or 3 tablespoons guacamole ½ cup mixed salad greens ¼ medium bell pepper, sliced ¼ cup sliced cucumber ¼ [...]
Peach-Blueberry Crisp
Peach-Blueberry Crisp recipe by Sarah Epperson for Cooking Light Ingredients: 2 pounds fresh peaches, peeled and cut into 3/4-in. chunks (about 6 cups) 2 cups fresh blueberries (about 10 1/2 oz.) 2 tablespoons cornstarch 2 [...]
Grilled Vegetables
Here are some tips for what veggies to grill, how to prepare them, how long to cook them, and what to top them with – adapted from Foodie Crush. The Best Vegetables for Grilling Zucchini or [...]
Macro (Buddha) Bowl
You have probably seen these colorful bowls full of grains and veggies, often called Buddha bowls because they resemble the begging bowl of Buddhist monks filled with small food donations from the people they meet [...]
Rhubarbecue
Rhubarbecue recipe from Taste of Home Ingredients: 1-1/2 teaspoons salt 1-1/2 teaspoons paprika 1 teaspoon coarsely ground pepper 3 to 4 pounds boneless country-style pork ribs (or any meat) SAUCE: 3 cups sliced fresh (or [...]
Garlic Scape Dressing & Soup
Garlic Scape Dressing recipe by Diana Rattray, The Spruce Eats Ingredients: 2 garlic scapes (coarsely chopped) 2 green onions (coarsely chopped) 1 teaspoon honey 2 teaspoons Dijon mustard (or similar brown mustard) 1/4 cup red wine vinegar [...]
Spring Garden Strawberry Salad
Spring Garden Strawberry Salad recipe from Southern Living Ingredients: 1 ½ cups trimmed fresh sugar snap peas (about 5 oz.) 1 (4-oz.) package baby arugula 2 cups sliced fresh strawberries 1 cup seeded and chopped cucumber [...]
Sesame-Ginger Steak Salad
Sesame-Ginger Steak Salad recipe from Taste of Home Ingredients: 1 lb. top sirloin steak (beef or bison) 1/2 cup sesame ginger vinaigrette, divided (see below) 1/4 teaspoon salt 1/4 teaspoon coarsely ground pepper 10 oz. [...]
Cooking Seasonal Asparagus
When you cook with the seasons, spring always means enjoying fresh asparagus. There’s nothing like it! And there are so many wonderful ways to have it, you can indulge and never tire of its unique [...]
Cod with Tomato Cream Sauce for Two
Cod with Tomato Cream Sauce for Two recipe from the EatingWell Test Kitchen Ingredients: 8-10 ounces cod, cut into 2 pieces 1½ teaspoons chopped fresh thyme, divided ¼ teaspoon salt, divided ⅛ teaspoon freshly ground [...]
Bison Bolognese
Bison Bolognese AKA American Chop Suey/Slumgullion recipe by Katie Webster for Healthy Seasonal Recipes Ingredients: 12-16 ounces of your favorite pasta 6 cloves garlic, crushed and peeled 2 carrots, peeled and cut into 1 ½-inch chunks 2 stalks celery, [...]
Easter Egg Redux
After Easter, what do you do with all those hard-cooked eggs you and your kids dyed for baskets and egg hunts? Here are a couple of tasty ideas that are easy to do and very [...]
Spinach & Mushroom Quiche
Spinach & Mushroom Quiche recipe by Julia Levy for Eating Well Ingredients: 2 tablespoons extra-virgin olive oil 8 ounces sliced fresh mixed mushrooms such as cremini, shiitake, button, oyster, etc. 1 ½ cups thinly sliced onion [...]
Homemade Salad Dressing & Croutons
How to Make Homemade Salad Dressing recipe adapted from A Couple Cooks Use a roughly 3 to 1 ratio of oil versus acidic ingredient* For the acidic ingredient, you can use balsamic, red wine, apple [...]
Balsamic Roasted Cabbage
Balsamic Roasted Cabbage recipe from Eating Well Ingredients: ½ teaspoon fresh ground pepper 5 tablespoons olive oil, divided ¾ teaspoon salt, divided 1 large head red or green cabbage, cut into 10 or 12 wedges [...]
Dublin Coddle
Dublin Coddle recipe by Katerina for Diethood English bangers from Old Major Market Ingredients: 3 cups low sodium beef or vegetable broth 1 lb. smoked sausages, cut into thin rounds 1/2- pound thick-sliced good quality bacon, chopped into cubes [...]
Kimchi Pancakes
Kimchi Pancakes recipe from My Korean Kitchen Ingredients: 2 & 1/2 cup all-purpose flour 2 & 1/2 cup water 1/2 tsp fine sea salt 1 large egg, beaten 2 cups Kimchi (chopped small) 1 Tbsp Kimchi liquid 5 [...]
Ricotta, Kale, and Mushroom Toast
Ricotta, Kale, and Mushroom Toast recipe by Dawn Perry for Bon Appetit Ingredients: Mushrooms (any variety or mixed) Garlic Olive oil Kale (or other greens like chard or collards) Fresno chile (or other medium hot [...]
Carrot Soup & Carrot Muffins
Somen Noodles and Haddock in Lemongrass-Carrot Broth recipe by Alexandra Stafford for Food 52 Ingredients: 1 1/2 cups fresh carrot juice 2 stalks lemongrass* 2 tablespoons butter 1 1/2 limes, juiced 1 small chile, such as serrano, minced 1 lb. flaky white fish, such [...]
Chicken and Sausage Gumbo
Chicken and Sausage Gumbo recipe adapted from Southern Living Ingredients: 1 lb. andouille sausage, cut into 1/4-inch-thick slices (Old Major Market) 4 skinned bone-in chicken breasts (or 1 lb. shrimp) Vegetable oil 3/4 cup all-purpose flour 1 medium onion, [...]
Basic Chili Recipe
My Basic Chili Recipe Ingredients: 1 lb. lean ground beef 1 medium onion diced 1 jalapeno seeded and finely diced (optional) 2 cloves garlic minced 3 tablespoons of your favorite chili powder 1 teaspoon cumin 1 teaspoon oregano 1 bell pepper seeded and diced 15 ounces crushed tomatoes* 1 cup [...]
Cooking Live Lobsters
With new vendor Farmers Market Lobster coming this Saturday, we figure people here in land-locked Indianapolis may want a primer on keeping and cooking live lobster. Full disclosure – they’ll have fresh Jonah Crabs too! [...]
Microgreen Pesto
Microgreen Pesto recipe from Sarah’s Dolce Vita Ingredients: 1 cup microgreens of choice 2 cups basil 2 garlic cloves juice of 1/2 lemon 1/3 cup parmesan cheese (vegan option: vegan cheese or nutritional yeast) 1/4 [...]
Celery Root Recipes
Celery Root Puree (Celeriac) recipe - From a Chef’s Kitchen Ingredients: 2 pounds celery root (about 3 without stalks and leaves), peeled and cubed 1/2 medium onion, coarsely chopped 8 whole cloves garlic Vegetable broth [...]
