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LATEST RECIPES FROM THE MARKET
Farro Salad with Oven-Roasted Grapes and Autumn Greens
Farro Salad with Oven-Roasted Grapes and Autumn Greens from Martha Stewart Living Chewy farro -- an Italian whole grain -- is tossed with mixed greens in this colorful salad. It's flavored by two kinds of [...]
Mrs. Kostyra’s Borscht
Mrs. Kostyra's Borscht from Martha Stewart Living, June 2002 Ingredients: 4 medium beets, scrubbed well Coarse salt and freshly ground pepper 4 dried mushrooms (morels and porcini; about 1/2 ounce) 1/2 cup hot water <u>Homemade [...]
Jewel Roasted Vegetables
Jewel Roasted Vegetables Recipe from Ellie Krieger, Cooking Channel Ingredients: 4 medium beets 3 tablespoons olive oil, divided 1 1/2 lbs. carrots 1 1/2 lbs. Brussels sprouts 8 large garlic cloves 1/2 teaspoon salt [...]
Quiche Lorraine
Farm fresh eggs continue to be available in all their delicious abundance at the Market. One of the best ways to combine the excellence of eggs with the many other beautiful spring produce items we [...]
Spring Vegetable Risotto with Poached Eggs
Spring Vegetable Risotto with Poached Eggs adapted from a recipe by Alison Roman Risotto only sounds intimidating—if you can stir, you can make it. Poaching the eggs ahead of time should quell any lingering performance [...]
Ramp and Watercress Soup with Yogurt
Ramp and Watercress Soup with Yogurt from Sweet Paul Magazine Ingredients: 2 tablespoons butter 3 leeks, thinly sliced 1 cup ramps, thinly sliced 1 cup water 1 cup chicken stock 1 cup milk 1 large [...]
Vegetable Shepherd’s Pie
Vegetable Shepherd's Pie Courtesy of Food Network Magazine Ingredients: 6 medium Yukon gold potatoes, peeled and diced Kosher salt 2 tablespoons extra-virgin olive oil 1 large onion, diced 3 large carrots, cut into 1/2-inch chunks [...]
Maple Glazed Breakfast Bread
Maple Glazed Breakfast Bread Ingredients For the Bread: 2 tbsp. butter 3/4 cup milk 3 teaspoons active dry yeast 2 eggs (from Schachts Farm) 2 cups flour 2 tbsp. pure maple syrup (from Burton's) 1 [...]
Butternut Squash and Kale Strata with Multigrain Bread
Butternut Squash and Kale Strata with Multigrain Bread from Food & Wine Ingredients: 2 1/2 tablespoons unsalted butter, plus more for greasing 2 pounds butternut squash—peeled, seeded and cut into 1/2-inch dice 1/4 cup plus [...]
Ploughman’s Lunch
Ploughman's Lunch 2010, Ina Garten Ingredients: Fig or lemon leaves, for decoration (or any edible green leaves) Chunk of good English Cheddar Jar of Chutney Baked Virginia Ham, thickly sliced Crisp apples, cut up Celery [...]
Butternut Squash and Rutabaga Hash
Butternut Squash and Rutabaga Hash from Williams Sonoma Agrarian In-Season Ingredients: 8 oz. applewood smoked bacon, cut into small pieces 1 1/2 cups peeled and diced rutabaga 1 1/2 cups peeled and diced Yukon Gold [...]
Fingerling Potatoes with Goat Cheese Fondue
Fingerling Potatoes with Goat Cheese Fondue from Martha Stewart Living Setpember 1999 Ingredients: 2 lbs. fingerling or small potatoes (30-40) 1 teaspoon salt 8 oz. soft goat cheese, room temperature 1 cup nonfat buttermilk [...]
Spatchcocked Turkey
Spatchcocked Turkey How to Prepare: (or click here for the complete instructions with photos and video) Start with the turkey breast-side down. Use poultry shears to cut along both sides of the backbone, beginning [...]
Brussel Sprouts with Bacon and Apple
Brussel Sprouts with Bacon and Apple Everyday Food, November 2005 Ingredients: 3 slices bacon, cut into 1/2-inch pieces 4 pints Brussels sprouts, ends trimmed and halved Coarse salt and ground pepper 1 apple, cored [...]
Basic Roasted Root Vegetables
Basic Roasted Root Vegetables recipe from Body+Soul This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients. Adjust the quantity of the ingredients depending on what you [...]
Roasted Cauliflower and Gouda Hand Pies
Roasted Cauliflower and Gouda Hand Pies adapted from Martha Stewart Living, October 2005 Ingredients: 1 small head cauliflower, florets separated and thinly sliced (about 4 cups) 7 tablespoons extra-virgin olive oil Coarse salt and [...]
Vanilla Applesauce
Vanilla Applesauce Martha Stewart Living Ingredients: 14 ripe firm apples (about five pounds), such as Gala, peeled, cored, and quartered 1 cup apple cider, plus more as needed 1/4 cup sugar, plus more as [...]
Anna Belle’s Okra Chow Chow
Anna Belle’s Okra Chow Chow from Chef Josh Horrigan of the Chef’s Academy and Anna Belle’s Garden Prepare these ingredients: 3 cups young tender okra cut into very thin circles 3 ears of sweet [...]
Heirloom Tomato Salad with Garlic Oil
Heirloom Tomato Salad with Garlic Oil from Martha Stewart Living, June 2009 Ingredients: 3 tablespoons extra-virgin olive oil 3 small garlic cloves, thinly sliced lengthwise 2 pounds heirloom tomatoes (any combination), halved, or quartered if [...]
Basil-Stuffed Squash Blossoms
Basil-Stuffed Squash Blossoms from Martha Stewart Living, August 2005 Ingredients: 3/4 cup fresh ricotta cheese Coarse salt and freshly ground pepper 10 large fresh basil leaves 10 squash blossoms Vegetable oil, for frying 2 [...]
Roasted Fingerling and Tomato Salad with Green Beans and Arugula
Roasted Fingerling and Tomato Salad with Green Beans and Arugula from Martha Stewart Living, June 2008 Ingredients for the Salad: 5 garlic cloves 1/2 cup extra-virgin olive oil 1 1/2 pounds fingerling potatoes, halved [...]
Peach-and-Blueberry Parfaits
Peach-and-Blueberry Parfaits Southern Living, June 2006 Ingredients: 2 cups 1% low-fat milk 1 large egg 1/3 cup sugar 1 tablespoon cornstarch 1 teaspoon vanilla extract 3 pounds fresh peaches, peeled and chopped (about 7 cups) [...]
Charm City Corn
Charm City Corn recipe courtesy Food Network Magazine Directions: Bring 2 cups water, 1 cup milk and a pinch of salt to a boil in a pot. Cut 4 ears corn into thirds; add to the [...]
Blackberry Cobbler
Blackberry Cobbler Adapted from Williams-Sonoma Collection Series, Dessert, by Abigail Johnson Dodge Instead of using only blackberries, mix in some raspberries and blueberries as well. Ingredients for the filling: 6 cups blackberries or a mix [...]
