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LATEST RECIPES FROM THE MARKET
Vegetarian Linguine
recipe from Taste of Home (contest winner) Ingredients: 6 ounces uncooked linguine or other favorite pasta 2 tablespoons butter 1 tablespoon olive oil 2 medium zucchinis, thinly sliced (or other summer squash) 1/2 lb. fresh [...]
Goat Cheese Zucchini Quiche and French Mushroom Quiche
Goat Cheese Zucchini Quiche recipe from Hedgehog in the Kitchen Ingredients: 1/2 medium zucchini (thickly sliced) 3 eggs 1 cup of cream 1/2 cup of grated hard cheese (like parmesan) 1 cup goat cheese, sliced (or other favorite cheese) [...]
Grilled Ratatouille
recipe from Market Manager, Barbara Wilder Traditional ratatouille is cooked in a Dutch oven until veggies are soft and mushed together. The flavor is awesome but the distinctness of the individual veggies gets a little [...]
Summer Vegetable “Ceviche”
recipe by Luise Vindahl and David Frenkiel at Food & Wine Ingredients 1 cup fresh baby lima beans (from about 1 1/2 pounds in the pod) or other peas or beans 1 teaspoon finely grated [...]
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 that’s crunchy, smoky and a [...]
Skillet Meatballs with Peaches, Basil and Lime
By Melissa Clark from New York Times Cooking You can make these gingery meatballs with any kind of ground meat (or vegan meat), but rich, brawny pork goes especially well with juicy peaches and the fresh [...]
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
recipe by Mary-Francis at Food & Wine Ingredients 2 pounds peeled cooked red beets ½ cup dill pickle juice 2 tablespoons granulated sugar 1 tablespoon plus 2 teaspoons kosher salt, divided, plus more to taste 1 large cucumber (about 12 ounces), peeled, halved lengthwise, and [...]
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. Pickled Fennel & Orange recipe from volunteer [...]
Two Fennel Salads
Peaches and Shaved Fennel Salad with Red Pepper recipe by Ignacio Mattos for Bon Appetit Ingredients: 5 large peaches (about 2 lb. total), cut into ½"-thick wedges 3 tablespoons white wine vinegar, divided Kosher salt [...]
How to Grill the Absolute Best Zucchini
recipe from the Kitchn Ingredients: 16 skewers, soaked in water at least 30 minutes if wooden (optional, if grilling ribbons) 1 pound zucchini (about 3 medium) 2 tablespoons olive oil 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black [...]
Catalan Tomato Bread
recipe by Steven Raichlen for Food & Wine Ingredients: 8 large slices country-style bread, about 1/2 inch thick 4 garlic cloves (optional) 2 very ripe tomatoes, halved crosswise Spanish extra-virgin olive oil Coarse sea salt [...]
Baja Style Rosemary Chicken Skewers
recipe by Marcela Valladolid at Food & Wine Ingredients: 1/2 small white onion, finely chopped 3 garlic cloves, minced 2 dried chiles de arbol, crumbled (or 1/2 teaspoon crushed red pepper) 1 teaspoon minced rosemary [...]
Crudite Dip for Vegetables
adapted from a recipe at Taste of Home Ingredients: 1 cups Greek yogurt (full fat or non-fat) 1 tablespoon red wine vinegar or lemon juice or your favorite vinegar 2 cloves garlic, finely chopped 4 green onions, finely chopped [...]
Tempura Garlic Scapes with Garlic Scape Aioli
recipe by Alexandra Stafford at Food 52 Ingredients: Tempura Garlic Scapes 1 pound garlic scapes 3 1/2 cups canola oil for deep frying 2 egg yolks 2 cups ice water 1/4 cup ice cubes 2 cups flour, cake or all-purpose Garlic Scape Aioli 4 or 5 garlic [...]
Spring Vegetable Salad with Asparagus, Peas and Radishes
adapted from a recipe at Simply Recipes Ingredients: 1 teaspoon extra virgin olive oil 1/8 teaspoon salt, plus more for seasoning the salad 1/2 cup frozen (defrosted) peas 6 stalks asparagus, tough ends trimmed 15 snap peas, strings stripped off 4 radishes 1 head butter [...]
Low Sugar Strawberry Rhubarb Crisp
recipe from Allrecipes Ingredients 4 cups chopped fresh rhubarb 1 pint strawberries, hulled and sliced 1 tablespoon honey 1 cup rolled oats ½ cup packed brown sugar 1 teaspoon ground cinnamon ¼ cup butter, cut into pieces Directions Preheat the oven to 350 degrees F (175 degrees C). Stir [...]
Farmers Market Overnight Breakfast Casserole
recipe by Shelley at Two Healthy Kitchens Ingredients 1 lb. bulk sausage 1 1/2 cups diced onion 8 ounces fresh sliced mushrooms 2 cloves garlic, minced 2 cups frozen hash brown potatoes (or shredded fresh [...]
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 shine. Sizzled in a [...]
Sautéed Ramps with Crispy Potatoes
recipe by Catherine Jessee for Food & Wine Based on an Appalachian ramp recipe, sautéed ramps are paired with golden, lightly fried potato coins and smoky bacon. To keep the potatoes crisp, F&W recipe developer [...]
Spinach Two Ways
Spinach Salad with Warm Bacon Dressing recipe by Jenn Segal at Once Upon A Chef Ingredients: 8 slices bacon, cut into ½-inch pieces ¼ cup finely chopped shallots, from 1 to 2 shallots 2½ tablespoons cider vinegar 1½ tablespoons honey 1½ [...]
Beautiful “Beety” Pickled Eggs
recipe from Food Network Kitchen Ingredients: 2 1/4 cups distilled vinegar 1 pound jarred or canned pickled baby beets, drained, pickling liquid reserved* 1 small red onion, halved and thinly sliced Kosher salt 1 tablespoon [...]
Blackberry Farm’s Carrot Soufflé
recipe by Sam Beall for Southern Living Ingredients: 2 lbs. carrots, peeled and cut into 1/4-inch-thick rounds 1 cup whole milk 1 cup saltine cracker crumbs 3/4 cup grated sharp Cheddar cheese 1/3 cup minced onions 1 Tbsp. unsalted butter, plus [...]
Lamb Meatballs with Spiced Tomato Sauce
Recipe from Suzanne Goin, adapted by Sam Sifton in New York Times Cooking This recipe plays to children as well as sophisticated palates. These crisp lamb meatballs are topped with a fragrant North African-inspired tomato sauce, feta [...]
