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LATEST RECIPES FROM THE MARKET
Sweet Potato Casserole with Pecan Crumble
Many of us associate sweet potato casseroles, souffles, and puddings with Thanksgiving and marshmallows. There’s nothing wrong with that, but this creative recipe is a delicious opportunity to switch things up. It can be a [...]
Fall Salad with Apples, Brussels Sprouts, and Apple Cider Vinaigrette
This salad boasts a sweet and tangy apple cider vinaigrette with a bold apple flavor that coats the layers of bitterness, pepperiness, and earthiness from the other ingredients in the salad. Many of the ingredients [...]
Coconut-Braised Collard Greens
Collard greens are underappreciated outside the South. We Hoosiers often think of them as long cooked in bacon or ham fat. But in fact, collard greens cook quickly and achieve a silky texture that is [...]
Homemade Pumpkin Puree and Gnocchi with Creamy Pumpkin Sauce
Homemade Pumpkin Puree Recipe by Ree Drummond at The Pioneer Woman Ingredients: 2 whole small pumpkins Directions: Select a couple of small sized pumpkins. Cut the pumpkin in half. Using a spoon or a scoop, scrape [...]
The Best Vegetarian Chili
Recipe by Grace Elkus at The Kitchn Ingredients 2 tablespoons olive oil 1 large yellow onion, diced 2 large bell peppers, diced 2 medium carrots, diced 2 stalks celery, diced [...]
Coconut Butternut Squash Soup
Adapted from a recipe by Tara Parker-Pope for New York Times Cooking Ingredients: 1 large butternut or honeynut squash (about 1½ pounds) 2 tablespoons olive oil or other vegetable oil 1 large yellow, or sweet [...]
Caramelized Apples
Recipe from Julia’s Album Ingredients: 4 apples 2 green, 2 red 3 tablespoons brown sugar ½ teaspoon cinnamon 1 tablespoon lemon juice 2 tablespoons butter 3 tablespoons honey fresh thyme Directions: Core the apples and slice each one length-wise. Place sliced apples into a large bowl, add [...]
Marinara Sauce with Fresh Tomatoes
By Samantha Skaggs at Five Heart Home Ingredients: 4 pounds ripe tomatoes, peeled and cored* 1 tablespoon extra-virgin olive oil 4 large cloves garlic, minced 1 bunch fresh herbs, such as basil, or a mix of basil, parsley, oregano, and/or thyme 1 tablespoon sugar ½ teaspoon salt Freshly [...]
Easy Buttermilk Peach Cobbler
This peach cobbler layers ripe, juicy fruit on top of the batter. Browning the butter adds nutty, caramelized notes, while buttermilk gives it a lovely tang. Fresh summer peaches (or other stone fruit like nectarines, [...]
Stewed Roma Beans with Cherry Tomatoes
Recipe by Jinny Sauer Bastianelli Ingredients: 1 package of Roma beans, rinsed trimmed and cut 1 shallot, sliced/chopped 3 cloves of garlic, minced 1 box of cherry tomatoes, halved 2 tablespoons extra-virgin olive oil Salt [...]
Soaked & Baked Oatmeal with Ground Cherries
Recipe by Joelle Kurczodyna at From Scratch Farmstead Ingredients: 2 1/2-3 cups oats 1 1/2 cups milk, yogurt, buttermilk, or kefir (for soaking). 1/2 cup coconut oil, melted 4 eggs 1/4 cup honey or maple [...]
Zucchini, Corn & Jalapeño Pizza
Recipe by Sonja Overhiser at A Couple Cooks Ingredients: 1 ball pizza dough, regular or thin crust (see directions) Olive oil ½ cup sliced zucchini (about 1/3 small zucchini) ¼ teaspoon kosher salt ¼ teaspoon dried oregano 1 jalapeño pepper 1/2 corn cob or ⅓ [...]
Two Fresh Summery Corn Salads
Tomato, Bacon and Corn Salad Recipe by Christian Reynoso for NYT Cooking Ingredients: 8 ounces bacon 1 large lime 2 small avocados 10 ounces ripe tomatoes Salt and pepper 1½ cups fresh corn kernels (from [...]
Yellow Squash & Watermelon Salad
Recipe by Camille Parker, tested by Taste of Home Test Kitchen Ingredients: 6 cups cubed seedless watermelon (or seeds removed) 2 medium yellow summer squash, chopped 2 medium zucchini, chopped 1/2 cup lemon juice 12 [...]
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 [...]
