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LATEST RECIPES FROM THE MARKET
Rhubarb Mousse
Rhubarb Mousse by Todd Coleman for Saveur Ingredients: 1 lb. rhubarb, trimmed and cut into 1" pieces 1⁄3 cup unsweetened apple juice 1⁄2 cup packed light brown sugar 1⁄2 tsp. kosher salt 1⁄4 tsp. ground cinnamon 2 eggs, separated [...]
Roasted Spring Vegetables with Arugula Pesto
Roasted Spring Vegetables with Arugula Pesto from Eating Well Ingredients for Roasted Vegetables: 4 cups baby or new potatoes, halved or quartered 5 teaspoons extra-virgin olive oil, divided 4 cups peeled baby carrots 1 bunch [...]
Butter-Braised Spring Onions with Lots of Chives
Butter-Braised Spring Onions with Lots of Chives from Bon Appetit Ingredients: 8 spring onions (about 1 pound), root ends trimmed 4 tablespoons (1/2 stick) unsalted butter, divided Kosher salt 1/4 teaspoon chopped fresh chives Directions: [...]
Lettuce Soup
Lettuce Soup from Epicurious Ingredients: 1 cup chopped onions, scallions, and/or shallots 1 garlic clove, chopped 3 tablespoons unsalted butter 3/4 teaspoon ground coriander 3/4 teaspoon salt 1/4 teaspoon black pepper 3/4 cup diced (1/3 [...]
Jinny’s Split Pea Soup
Jinny’s Split Pea Soup Ingredients: 2 tablespoons olive oil 1 lb. split green peas, washed 1 large onion, chopped 1 rib of celery, chopped 3 carrots, diced 1 cup cooked ham, diced 1 ham bone [...]
Ramp Chimichurri
Ramp Chimichurri from a Couple Cooks Ingredients: 1 bunch ramps (about 10 to 12) ¼ cup olive oil 2 tablespoons red wine vinegar ½ teaspoon kosher salt ¼ teaspoon red pepper flakes Directions: Clean the [...]
Easy Garlic Parsley Aioli
Easy Garlic Parsley Aioli from Emeril Lagasse Ingredients: 3 garlic cloves, chopped 1 large egg 1 tablespoon freshly squeezed lemon juice 1 tablespoon chopped fresh parsley 1/2 teaspoon salt 2 turns freshly ground black pepper [...]
Mashed Potato Croquettes
Mashed Potato Croquettes from Bon Apetit Ingredients: 2 large egg yolks 2 cups cold mashed potatoes ½ cup grated Parmesan 2 tablespoons fresh chives, chopped 1 tablespoon all-purpose flour 4 large eggs 2 cups breadcrumbs [...]
Eggplant and Country Ham Ragù
Eggplant and Country Ham Ragù from Bon Apetit Ingredients: 8 tablespoons olive oil, divided 1½ pounds globe eggplants (about 2 small), cut into ½-inch pieces Kosher salt, freshly ground pepper 12 slices thin country ham [...]
Home-Run Honey Sauce
Home-Run Honey Sauce from the National Honey Board Ingredients: 1 cup - water 4 teaspoons - cornstarch Nonstick cooking spray 1 teaspoon - minced garlic 6 Tablespoons green onion, thinly sliced 6 teaspoons - fresh [...]
French “Peasant” Beets
French “Peasant” Beets from Food 52 Ingredients: 4-6 beets with greens 1 bunch Swiss chard 3 tablespoons butter 1 shallot Salt Freshly Ground Pepper 2 tablespoons white wine 2 tablespoons water 1/2 pound goat cheese [...]
Perfect Cheese Omelet
Perfect Cheese Omelet from Martha Stewart Ingredients: 1 tablespoon Clarified Butter 3 large eggs Salt and freshly ground black pepper 3 tablespoons finely grated Gruyere, Parmesan, or Fontina cheese Directions: Heat a 10-inch nonstick skillet [...]
Grilled Steak with Beets & Radiccio
Grilled Steak with Beets & Radiccio from Eating Well Ingredients: 2 tablespoons crumbled goat cheese, or feta cheese 2 teaspoons white-wine vinegar, or champagne vinegar 1/4 teaspoon dry mustard 1 tablespoon minced shallot 2 teaspoons [...]
Chicken Cacciatore (Hunter Style Chicken Stew)
Chicken Cacciatore (Hunter Style Chicken Stew) from Simply Recipes Ingredients: One 4 lb. chicken cut into serving pieces (or 3 1/2 to 4 lbs. of chicken thighs, bone in, skin on) Salt 2 Tbsp extra [...]
Mini-Mushroom and Sausage Quiches
Mini-Mushroom and Sausage Quiches adapted from a recipe by Eating Well Ingredients: 8 ounces breakfast sausage 1 teaspoon extra-virgin olive oil 8 ounces mushrooms, sliced 1/4 cup sliced scallions 1/4 cup shredded cheese 1 teaspoon [...]
Farmers Market Fried Rice
Farmers Market Fried Rice from Eating Well Ingredients: 2 teaspoons + 2 tablespoons peanut or canola oil, divided 2 large eggs, beaten 2 tablespoons minced garlic 1/2 cup thinly sliced shallots 1 cup 1/4-inch diced, [...]
Jinny’s Basic Meatball Recipe
Jinny's Basic Meatball Recipe Ingredients: 1 1/2 lbs. ground beef (or mix of ground meats) 1/2 cup breadcrumbs 1 large egg, lightly beaten 1/2 cup milk or cream 1 small onion, chopped very fine 1 [...]
Homemade Vegetable Stock From Kitchen Scraps
Homemade Vegetable Stock From Kitchen Scraps From The Garden of Eating Veggies To Save Onions, carrots, and celery form the backbone of veggie stock, but don't stop there! Lots of other veggies add sweetness and [...]
Basic Spaghetti Squash
Basic Spaghetti Squash, Oven Method Preheat oven to 350 degrees. Cut spaghetti squash in half. Deseed the squash with a spoon. Roast cut side down in ½ cup of water, 45-50 minutes. Cool cut side [...]
Pork-Stuffed Cabbage Rolls
Pork-Stuffed Cabbage Rolls Adapted from Williams-Sonoma Essentials of Slow Cooking Ingredients: 1 green cabbage, about 2 lb., bruised or discolored outer leaves discarded 1 lb. lean ground pork 1/2 cup cooked rice 1 egg 3 [...]
Old-Fashioned Baked Apples
Old-Fashioned Baked Apples Ingredients: 6 large baking apples 3/4 cup brown sugar, firmly packed 1/2 cup raisins 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1 tablespoon butter Directions: Heat the oven to 350° F (180° C/Gas [...]
Sweet & Sour Delicata!
Sweet & Sour Delicata by Chef Josh Horrigan of Annabell's Garden Ingredients: 2 delicata squash, diced 1 cup of cranberries 1/2 red onion, chopped olive oil 2 cloves garlic, minced sage, salt & pepper to [...]
Dressing Stuffed Peppers
Dressing Stuffed Peppers adapted from a recipe by Katie Barreira for Cooking Light Ingredients: 4 bell peppers (or use smaller peppers, but more of them) 16 ounces leftover dressing ½ cup crumbled cheese Directions: Preheat [...]
Squash-ducken with Pesto
Squash-ducken with Pesto from Food52 You'll Need: 4 to 6 edible squash, ranging in size from very large (pumpkin) to very small (the important thing is that you are able to nest them snugly inside [...]
