To search for specific recipes, use the search field below
For example, try entering “soup” or “chicken”
Got some extra tomatoes and not sure what to do with them? Enter “tomatoes” for a recipe!
LATEST RECIPES FROM THE MARKET
Roasted Brussels Sprout & Butternut Squash Salad
Roasted Brussels Sprout & Butternut Squash Salad recipe from Eating Well Ingredients: 4 ½ cups cubed butternut squash (3/4-inch) 3 medium shallots, quartered 4 ½ teaspoons olive oil, divided 1 lb. fresh Brussels sprouts, halved lengthwise or [...]
Sunday Chili
Sunday Chili recipe adapted from Pinch of Yum Ingredients: 2 teaspoons salt 1 lb. meat (ground or cubed -- beef, pork, bison, lamb, chicken, etc.) 6 slices bacon, cut into small pieces 1 onion, diced 4 cloves garlic, minced 1 jalapeno, minced 4 carrots, minced [...]
Beef Stew with Turnips and Greens
Beef Stew with Turnips and Greens adapted from Williams-Sonoma Soup of the Day, by Kate McMillan Ingredients: 1/4 cup olive oil 2 yellow onions, finely chopped 2 oz. bacon or pancetta, finely diced 3 lb. chuck [...]
Swiss Chard and Kale Soup with Cilantro, Jalapeno and Lime
Detoxifying Swiss Chard and Kale Soup with Cilantro, Jalapeno and Lime recipe by Andrea Rice for MindBodyGreen Ingredients: 1 large (or 2 small) bunch(es) Swiss or rainbow chard (keep stems) A few handfuls of kale, [...]
Grilled Pork Tenderloin Sandwiches with Arugula
Grilled Pork Tenderloin Sandwiches with Arugula recipe by Rick Martinez for Bon Appetit Ingredients: Basil-Chive Aioli 1 oil-packed anchovy fillet (or squirt of anchovy paste) Salt 1 cup mayonnaise 3 tablespoons fresh lemon juice 2 [...]
Baked Apples with Brie and Honey
Baked Apples with Brie and Honey recipe from Delish Ingredients: 4 large baking apples, halved horizontally 8 oz. brie-style cheese, sliced 3 tbsp. honey 2 tbsp. chopped walnuts Directions: Preheat oven to 400°. Top apple bottoms with brie, drizzle [...]
Warm Brussels-Sprout Dip
Warm Brussels-Sprout Dip recipe by Shira Bocar for Martha Stewart Ingredients: 3 tablespoons extra-virgin olive oil, plus more for dish 3 cloves garlic, minced 2 pinches red pepper flakes 1 lb. Brussels sprouts, trimmed and [...]
Charcuterie-Appetizer Board
Photo from cheese sex death 'Tis the season for holiday parties and family gatherings. The Market has everything you need for an amazing appetizer board that's oh so easy to do. Here's how! [...]
Roasted Squash Panzanella
Roasted Squash Panzanella recipe from Anna Helm Baxter for Good Housekeeping Ingredients: 8 oz. country bread (torn into chunks) 4 tbsp. olive oil 1/4 c. grated Parmesan Kosher salt Pepper 1 lb. 2-inch cubes butternut squash 1 red onion (cut into wedges) [...]
Roasted Cauliflower Four Ways
Roasted Cauliflower Four Ways recipe from Cookie and Kate Ingredients: Basic roasted cauliflower 1 large head of cauliflower (any color) 2 to 3 tablespoons extra-virgin olive oil, as needed Salt, to taste Freshly ground black pepper, to taste [...]
Carrot Osso Buco
Carrot Osso Buco recipe by Richard Blais for Food & Wine Ingredients: 1/2 pound red pearl onions 1 tablespoon plus 1 teaspoon vegetable oil 3 very large carrots, cut crosswise 1 inch thick at the [...]
Mama B’s Meat Pie with Rutabagas
Mama B’s Meat Pie with Ruties Ingredients: 2 tablespoons olive oil 1 medium onion chopped 3 cloves of garlic minced 2 medium rutabagas peeled and diced 1 lb. ground beef or other meat 1 teaspoon [...]
15-Minute Homemade Hot Sauce
15-Minute Homemade Hot Sauce recipe from Don't Waste the Crumbs Ingredients: 20 fresh peppers of your choice (Fresno, Cayenne, Jalapeno are good ones) 1½ cups vinegar (I used white) ½ tsp salt 3 tsp minced [...]
Roast Pumpkin Salad with Honey and Feta
Roast Pumpkin Salad with Honey and Feta recipe from Lorraine Elliott at Not Quite Nigella Ingredients: 1 pumpkin (about 600g or 1.3lbs) 3 tablespoons olive oil 2 tablespoons sesame seeds 3 tablespoons honey 1 tablespoon balsamic [...]
Burrito Butternut Squash Boats
Burrito Butternut Squash Boats recipe by Lauren Miyashiro Ingredients: 2 small butternut squash, halved and seeds removed Extra-virgin olive oil Salt Freshly ground black pepper 1 large onion, chopped 3 cloves garlic, minced 1 lb. organic grass fed ground beef 1 [...]
Roasted Hasselback Sweet Potatoes
Roasted Hasselback Sweet Potatoes recipe by Kate Merker and Taylor Murray for Country Living Ingredients: 2 tbsp. olive oil, plus more for baking sheet 2 tbsp. pure maple syrup 1 tbsp. fresh thyme leaves 4 small sweet potatoes (about [...]
Big Batch of Oven-Steamed/Roasted Beets
Big Batch of Oven-Steamed/Roasted Beets recipe by Sara Dickerman for Bon Appetit This steam-roasting method (high heat, covered pan) is the best; the liquid prevents the beets from drying out. Ingredients: 4 pounds beets, scrubbed, [...]
Frikadellen (German Fried Meat Patties)
Frikadellen (German Fried Meat Patties) recipe adapted from The Spruce Eats Parsley adds a bright fresh note to juicy flavorful meat patties. Ingredients: 1 cup grated onion (about 1/2 of a large onion) [...]
Slow Cooker Apple Crisp
Slow Cooker Apple Crisp recipe from Gimme Some Oven Ingredients: For the Apple Crisp 8 apples, peeled, cored and thinly-sliced 1 tablespoon lemon juice 1/3 cup packed brown sugar 2 teaspoons cinnamon pinch of salt cinnamon [...]
Spaghetti Aglio e Olio with Lots of Kale
Spaghetti Aglio e Olio with Lots of Kale recipe by Carla Lalli Music You will think this pasta recipe calls for an absurd amount of kale, but it will shrink a ton when cooked. Ingredients: Salt [...]
Stuffed Pattypan Squash
Stuffed Pattypan Squash recipe by Rachel Hanawalt, Simple Seasonal Ingredients: 6 pattypan squash 2 cups roughly chopped kale 1 Tbsp olive oil 1/2 cup low-sodium chicken broth or vegetable broth 2 cups fresh corn kernels 1/2 [...]
Potato and Snap Bean Salad
Potato and Snap Bean Salad recipe adapted from Martha Stewart Living Ingredients: 6 ounces snap beans (green, yellow, purple, French filet, cranberry, and/or Romano) 2 pounds peeled small potatoes 1/4 cup extra-virgin olive oil 4 [...]
Crispy Italian Fried Potatoes and Peppers
Crispy Italian Fried Potatoes and Peppers recipe from Panning the Globe Ingredients: 1/2 to 3/4 cup oil (to come up to about 1/4inch in your skillet) 5 large russet potatoes or comparable amount of other [...]
Roasted Eggplant and Tomato Pasta
Roasted Eggplant and Tomato Pasta recipe by Andrew Scrivani for The New York Times Ingredients: 1 ¾ pounds eggplant, cut into 1-inch cubes 1 to 2 banana or Italian frying peppers, halved, seeded and thinly sliced 4 tablespoons [...]
