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LATEST RECIPES FROM THE MARKET
Crunchy Eggplant and Corn Salad with Mint and Feta
Recipe by Abra Berens at Food & Wine Ingredients: 2 1/2 cups fresh breadcrumbs 1/2 cup canola oil (or olive oil), divided 2 1/2 teaspoons kosher salt, divided 1 1/4 teaspoons black pepper, divided 4 [...]
Zoodle Salad with Peanut Sauce
Zoodle Salad with Peanut Sauce By Chef Tyler Herald, former Executive Chef at Patachou Inc. Salad Ingredients: 5-6 green and yellow zucchini, julienned 1 red pepper, julienned 2 carrots, julienned 1/4 C cilantro, chopped 1/4 [...]
BLT Seven-Layer Salad
Recipe by Elizabeth Mervosh at Southern Living Ingredients 10 thick-cut bacon slices, cut into 1-inch pieces (about 1 3/4 cups) 2 cups quartered large cherry tomatoes 1 tsp. kosher salt, divided 3/4 tsp. black pepper, divided 4 cups torn baguette (from 1 baguette) 1/2 cup mayonnaise [...]
Peach Blueberry Cobbler
Recipe from Sonja Overhiser, A Couple Cooks Ingredients: 4 cups peeled and sliced peaches (2 pounds; about 3 large or 4 medium) 1 ½ cups blueberries; (or more cups peaches or other fruit) ⅓ cup plus ½ cup granulated sugar, divided, [...]
Refreshing Cold Cucumber Soup
Recipe by James Beard and Carl Jerome; adapted by Barbara Wilder Ingredients: 3-4 large cucumbers, peeled and seeded (unless they are English variety) 1 medium sweet onion, coarsely chopped 32 oz plain regular or Greek [...]
Summery Zucchini and Fennel Salad
by Lisa Donovan from New York Times Cooking Yield:8 to 10 servings INGREDIENTS 3 medium zucchini (about 1 pound) 2 medium fennel bulbs (about 1 pound) 1 large or 2 small shallots Kosher salt (such [...]
Grilled Beef & Vegetable Kebabs
Recipe from Eating Well Ingredients: ¾ cup Balsamic vinegar ¾ cup extra-virgin olive oil 2 tablespoons whole-grain mustard 1 tablespoon dried oregano 1 tablespoon dried rosemary 2 cloves garlic (sliced) ½ teaspoon salt ½ teaspoon [...]
Savory Frittata with Potato, Shiitake, and Garlic Scapes
Recipe by Carolyn Gratzer Cope (Umami Girl) Ingredients: 3 tablespoons butter, divided 10 garlic scapes, trimmed and thinly sliced 10 ounces sliced shiitakes ½ teaspoon fine sea salt, divided 2 medium Yukon Gold potatoes, grated ¼ cup capers 8 eggs ⅓ cup heavy cream, [...]
Lemony Chicken Soup with Fennel and Dill
Recipe by Alison Roman in New York Times Cooking Ingredients: 2 to 3 pounds bone-in, skin-on chicken legs, thighs, drumsticks or a mix Kosher salt and black pepper 6 tablespoons olive oil 1 large fennel bulb (preferably with [...]
Pork, Asparagus and Snap Pea Stir-Fry + Burrata with Snap Peas and Shiitakes
Recipe by Lidey Heuck at NYT Cooking Ingredients: 8 ounces asparagus spears, trimmed and halved lengthwise if thick 2 cups sugar snap peas, trimmed (about 6 ounces) 1 pound ground pork 2 tablespoons honey 2 teaspoons [...]
Honey-Roasted Rhubarb Salad
Recipe by Kaelyn Riley at Experience Life by Life Time Ingredients: 2/3 cup peeled and chopped fresh rhubarb* 1 tsp. plus ½ Tbs. honey, divided ½ tsp. plus Tbs. extra-virgin olive oil, divided ¼ tsp. [...]
Strawberry Lemon Trifle
Recipe by Lynn Marie Frucci, Tested by Taste of Home Test Kitchen Ingredients: 4 ounces fat-free cream cheese, softened 1 cup fat-free vanilla yogurt 2 cups fat-free milk 1 package (3.4 ounces) instant lemon pudding mix 2 [...]
Radishes Two Ways
Radishes with Butter and Salt Recipe by Sonja & Alex Overhiser, A Couple Cooks Ingredients: 1 baguette (or other artisan bread) 1 bunch radishes 1 handful fresh oregano (or substitute parsley, dill, or chives) High quality butter (check [...]
How to Cook Asparagus 9 Ways
How to Cook Asparagus 9 Ways by James Schend and Teddy Nykiel at Taste of Home How to Cook Asparagus in the Oven How to Roast Asparagus: This roasted asparagus recipe serves 12 people. To make [...]
How to Steam Hard Boiled Eggs
There is so much published about how to make hard boiled eggs that are easy to peel!! Pretty sure I've tried them all. But most don't live up to their claim AND they are complicated. [...]
Carrot and Spring Onion Toad in the Hole
By Justin Chapple in Food & Wine Ingredients (serves 4) 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 6 ounces small multicolored carrots (about 10 carrots), trimmed 6 ounces small spring onions (about 4 onions), green parts cut into 3-inch pieces and bulbs halved lengthwise [...]
Spinach and Gruyère Breakfast Casserole
By Melissa Clark in New York Times Cooking Ingredients (8 to 10 servings) 8 ounces baguette or other crusty bread, cut into 1 ½-inch cubes 6 tablespoons unsalted butter 1teaspoon kosher salt (such as Diamond Crystal), [...]
Ricotta Scrambled Eggs with Ramps
recipe by food write and recipe developer Sheri Castle from Chapel Hill, NC Ingredients: 4 large eggs 1 tablespoon ice water ¼ teaspoon salt, plus more to taste 4 ramps (bulbs and tender greens), finely [...]
Super Easy and Super Tasty Kale Sides
Recipe 1: Lemon-Garlic Kale Salad Adapted from recipe by Julia Moskin in New York Times Cooking Here's a snappy, fresh side dish or a light supper: a lemony green salad, rich with tang and crunch. The [...]
Crispy Gnocchi with Spinach and Feta
By Hetty Lui McKinnon from New York Times Cooking Ingredients (for 4 servings) 5 ounces baby spinach 6 ounces Greek feta, crumbled (about 1 cup) 1 lemon, halved 5 tablespoons extra-virgin olive oil Salt and pepper [...]
Brown Butter Bucatini with Charred Cabbage
By Ham El-Waylly in New York Times Cooking INGREDIENTS Yield:4 servings Salt and freshly cracked black pepper 2 tablespoons grapeseed or other neutral-flavored oil 1 small green cabbage (about 1 ½ pounds), halved, cored and thinly [...]
Creamy Mushroom Soup (Gombaleves)
By Kay Chun in New York Times Cooking Ingredients Yield:4 appetizer servings (about 4½ cups) 4 tablespoons unsalted butter 1 pound white or crimini (or other) mushrooms, thinly sliced (about 6 cups) 1 cup finely chopped [...]
Broiled Sockeye Salmon with Citrus Glaze
From Alton Brown at the Food Network Ingredients 1 side, skin-on, sockeye salmon, 1 1/2 to 2 pounds, pin bones removed (note - pin bones are already removed from Wild Alaska Salmon & Seafood salmon) [...]
Butter-Poached Carrots
Recipe from Bee Wilson, Adapted by Eric Kim in New York Times Cooking Ingredients 9 ounces carrots, peeled, trimmed and cut into ½-inch coins (2 to 4 medium) 1 tablespoon unsalted butter Salt Preparation Step 1 - In [...]
