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LATEST RECIPES FROM THE MARKET
Cucumber Limeade
Cucumber Limeade Ingredients: 1 cucumber, (about 1 pound) 1 1/2 cups water 1/4 cup sugar Juice of 1 lime 1/4 teaspoon coarse salt 1 cup ice cubes Directions: Peel cucumber; remove any seeds. Coarsely chop [...]
Foil Packet Cooking
Excerpted from "50 Things to Grill in Foil", Grilling Central, Food Network. For Father's Day, what could be easier than turning on the grill and putting dad's favorite things from the Market in foil packets? [...]
Bulgur With Peas and Carrots
Bulgur With Peas and Carrots adapted from Martha Stewart Living Ingredients: 1 cup bulgur wheat 2 cups water 2 small fresh carrots, diced medium 1 cup fresh shelled peas Coarse salt and ground pepper [...]
Green Vegetable Sauce
Green Vegetable Sauce from The Cook’s Encyclopedia of Pasta Ingredients: 2 carrots 1 zucchini 3 ounces of green beans 1 small leek well washed 2 ripe tomatoes 1 handful of flat leaf parsley [...]
Strawberries with Mint Whipped Cream
Strawberries with Mint Whipped Cream from Martha Stewart Living Ingredients: 1/4 cup sugar 2 packed cups fresh mint leaves and stems, coarsely chopped, plus sprigs for garnish 1 cup heavy cream 1 quart strawberries, hulled [...]
Bacon-Wrapped Asparagus Bundles with Spicy Dipping Sauce
Bacon-Wrapped Asparagus Bundles with Spicy Dipping Sauce from Martha Stewart Living Ingredients: 30 medium asparagus stalks, trimmed 10 slices peppered bacon 1/4 cup extra-virgin olive oil Coarse salt and freshly ground pepper 1/2 cup [...]
All-Green Juice
All-Green Juice Adapted from ReBoot Your Life.™ Ingredients: Handful of romaine hearts Handful of kale or collard leaves, stemmed Handful of spinach leaves 2 handfuls fresh flat-leaf parsley leaves 2 or 3 celery stalks 1-inch [...]
Hard-Cooked Eggs with Radishes and Anchovy-Butter Crostini
Hard-Cooked Eggs with Radishes and Anchovy-Butter Crostini Ingredients: 1 stick unsalted butter, room temperature 6 olive oil-packed anchovy fillets, finely chopped 2 garlic cloves, minced 3 large hard-cooked eggs, cooled and halved * 2-3 bunches [...]
Traditional Irish Bacon, Cabbage & Parsley Sauce
Irish bacon with cabbage is the original St. Patrick's Day dish. This version, which includes a mouthwatering parsley sauce, is from "Forgotten Skills of Cooking" by Darina Allen. Ingredients: 4 pounds Irish boiling bacon (cured ham, [...]
Steamed Clams and Mussels
Steamed Clams and Mussels Fresh seafood always reminds me of being on vacation in Florida. An ice-cold mug of your favorite local beer with a wedge of lime is the perfect accompaniment for this simple, [...]
Heather’s Roasted Tomato Sauce
BRFM volunteer Heather shares this simple, freezer-friendly recipe. Delicious over warm pasta, it also pairs well with fish and chicken. You can remove it from the heat and swirl in heavy cream and fresh basil [...]
Vegetable Soup with Barley
Vegetable Soup with Barley This recipe comes from my mom, who got it from her friend, Bernita, in North Fort Myers, Florida. She originally came from a farm in Ohio though, and I can vouch [...]
“Arista” Roast Loin of Pork with Rosemary
"Arista" Roast Loin of Pork with Rosemary from Williams-Sonoma, Savoring Italy This roast pork dish originated in Florence in 1439, where it was served to a council of bishops who proclaimed it "Aristos," the [...]
Swiss Chard Pie
Swiss Chard Pie This vegetarian pie is great to fix ahead -- it can go straight from the freezer to the oven on Thanksgiving Day. To bake without freezing, reduce the baking time to [...]
Butternut Squash Soup with Marsala and Thyme
Butternut Squash Soup with Marsala and Thyme from the Williams-Sonoma Kitchen Library, Thanksgiving With its autumnal colors and flavors, this soup is an ideal first course for any fall meal. A dash of curry powder [...]
Pumpkin Whoopie Pies with Cream-Cheese Filling
Pumpkin Whoopie Pies with Cream-Cheese Filling Ingredients for the Filling: 3 cups confectioners sugar 1/2 cup (1 stick) unsalted butter, softened 8 ounces cream cheese, softened 1 teaspoon pure vanilla extract Ingredients for the Cookies: [...]
Waterzooi of Chicken
Waterzooi of Chicken from “Everybody Eats Well in Belgium Cookbook” by Ruth Van Waerebeek One of the signature dishes of Belgium is Waterzooi – a cross between a soup and a stew that uses [...]
Hickory Syrup Barbecue Sauce
Hickory Syrup Barbecue Sauce Ingredients: 3/4 cup hickory syrup 1 cup ketchup 2 teaspoons grated lemon rind, optional 1 cup onion, finely chopped 1/4 cup brown sugar, firmly packed 1/4 cup lemon juice 2 [...]
Roasted Acorn Squash Soup with Horseradish and Apples
Roasted Acorn Squash Soup with Horseradish and Apples from Martha Stewart Living Ingredients: 3 acorn squash (about 3 pounds total) 3 1/2 cups Chicken Stock 1 1/2 cups apple cider 1 tablespoon freshly grated [...]
Roasted Beet and Orange Salad with Blue Cheese and Walnuts
Roasted Beet and Orange Salad with Blue Cheese and Walnuts Ingredients: 3/4 lb. beets, trimmed (4 medium) 1 tablespoon extra-virgin olive oil Coarse salt and ground pepper 2 oranges, segmented 2 hearts, romaine lettuce, chopped [...]
Apple and Pear Salad with Curry Vinaigrette
Apple and Pear Salad with Curry Vinaigrette What You Need: 1 apple (any type; we used Pink Lady) 1 pear 2 tablespoons white wine vinegar 2 tablespoons olive oil 1 teaspoon curry powder [...]
Grilled Cheese with Pear
Grilled Cheese with Pear This recipe is a combination of three similar ones from Giada De Laurentiis, Rachael Ray, and Martha Stewart. I don't have a panini maker, so I use a grill pan. They [...]
Garden Pickles
My Garden Pickles by Elizabeth Crist Darby This recipe is the result of combining my Great Aunt Phyll's pickle recipe, Martha Stewart's Quick Pickled Okra, and a few creative substitutions on an afternoon when I [...]
Basic Stuffed Peppers
Basic Stuffed Peppers Ingredients: 4 big bell peppers (or others) 1 1/2 cups brown rice, cooked 2 tablespoons olive oil 1 large yellow onion, diced 1 tablespoon chopped garlic Salt, pepper and cilantro to taste [...]
