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LATEST RECIPES FROM THE MARKET
Fresh Peach Salsa
Fresh Peach Salsa by Sonja and Alex Overhiser, A Couple Cooks What You Need: 4 ripe peaches 1/2 large red onion (or more to taste) 1/2 jalapeno pepper (or more to taste) 1 lime [...]
Roasted Ratatouille
Roasted Ratatouille from Susan Voisin and Fatfree Vegan Kitchen Ingredients: 4 large Japanese eggplants or 2 small globe eggplants (about 1 1/2 lbs.) 2 large zucchini 2 bell peppers, cut into 3/4-inch pieces 12-16 [...]
Tomato Salad
Jamie Oliver's Mothership Tomato Salad Get a variety of tasty, local tomatoes in all different shapes, sizes and colors. Don't be put off by tomatoes that look deformed or strangely colored. These are usually heirlooms [...]
Chilled Gazpacho Soup
Chilled Gazpacho Ingredients: 3 cups tomato juice (or use low sodium V-8) 1 cup peeled, seeded, chopped fresh tomatoes 1/2 cup each of chopped celery, cucumber, bell pepper, and green onion (I’ve also added [...]
Simple Grilled Zucchini and Yellow Squash
Simple Grilled Zucchini and Yellow Squash Ingredients: 2 zucchinis 2 yellow squashes 1/4 cup olive oil Salt and pepper 1/4 cup thinly sliced fresh basil […]
Grilled Corn on the Cob
Grilled Corn on the Cob Ingredients: 4 ears of corn Oil, for grill grates 1 tablespoon butter, cut into 4 pats Coarse salt and ground pepper Chili powder or paprika Directions: Peel back husks, leaving [...]
Angel Berry Trifle
Angel Berry Trifle from Taste of Home Ingredients: 1-1/2 cups cold fat-free milk 1 package instant vanilla pudding mix 1 cup (8 ounces) fat-free vanilla yogurt 6 ounces reduced-fat cream cheese, cubed 1/2 cup [...]
Hydrating Cucumber Water
Hydrating Cucumber Water Ingredients: 8 cups of water 1 large cucumber, sliced Directions: Float the rounds of cucumber in the water from several hours to overnight in the refrigerator. Place a cucumber slice in [...]
Perfect Hard-Cooked Eggs
Perfect Hard-Cooked Eggs Directions: Bring eggs to room temperature (eggs should be stored at 41 degrees or lower). Run them under warm water for 2-3 minutes. If an egg is too cold when it touches [...]
Preparing Cooked Greens
Basic Directions for Preparing Cooked Greens Fresh greens should be washed thoroughly by immersing them in water and swishing them around. After a few minutes, any dirt will settle to the bottom. Remove the [...]
Sautéed Kohlrabi and Kale
Sautéed Kohlrabi and Kale from Gourmet Magazine, Sept. 2009, by Ian Knauer Ingredients: 1 1/4 pounds kohlrabi, bulbs peeled 1/2 teaspoon grated lime zest 2 tablespoons fresh lime juice 1/4 cup extra-virgin olive oil, [...]
Strawberry Shortcake
Italian Balsamic Strawberries Ingredients: 3-4 cups of fresh strawberries, hulled and quartered 3-4 tablespoons good aged balsamic vinegar ¼ cup sugar or sugar substitute 3 tablespoons fresh mint julienned (or try ¼ teaspoon black pepper) [...]
Basic Vinaigrette
Basic Vinaigrette Ingredients: 1 tblsp. Dijon mustard 1/4 cup vinegar (or other acidics such as lemon juice) salt and pepper to taste 3/4 cup oil (olive or other) […]
Sesame Salmon with Shiitake Mushrooms and Pea Shoots
Sesame Salmon with Shiitake Mushrooms and Pea Shoots from Martha Stewart Living "I have read recipes for years that used the technique of En Papillote, but assumed that it would be time-consuming and complicated. When [...]
Roasted Radishes
Roasted Radishes with Brown Butter, Lemon, and Radish Tops by Tasha de Serio from Bon Appétit Brief high-heat roasting mellows a radish's peppery flavor and turns it into a whole new root vegetable. Using the [...]
