BRFM This Saturday, September 7
We're celebrating 30 years of the BRFM! Each Saturday in the month of September we will be celebrating 30 years of bringing fresh local food to the Broad Ripple community and thanking you, our customers, [...]
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Halloween TrEATS!
Halloween is a great time to have fun with food. Make your shopping list with apples, eggs, peppers, and artisan meats for some creepy eats to get you in the spirit. Start with pumpkins, the [...]
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 [...]
Farmers Market Fall Chili
Farmers Market Fall Chili adapted from a recipe at A Life From Scratch Ingredients: 1 tablespoon olive oil 1 sweet onion, chopped 1 bell pepper, chopped 1 hot chile pepper of choice, chopped 1 lb. pasture-raised grass-fed lean ground meat 2 garlic cloves, [...]
Sheet Pan Roasted Vegetables
Sheet Pan Roasted Vegetables from Cooking Light Ingredients: 3 tablespoons olive oil 2 tablespoons whole-grain mustard 1 tablespoon chopped fresh thyme 1 tablespoon apple cider vinegar, divided 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground [...]
Arugula and Pear Salad with Maple Vinaigrette
Arugula and Pear Salad with Maple Vinaigrette by Sara Quessenberry for Real Simple Ingredients: 1 tablespoon maple syrup 1 teaspoon Dijon mustard 1 tablespoon red wine vinegar ¼ teaspoon kosher salt 1/8 teaspoon black pepper [...]
Sweet Potato and Spinach Quesadillas
Sweet Potato and Spinach Quesadillas from Health.com Ingredients: 2 medium sweet potatoes (1 pound total) 1 cup red-wine vinegar 1/2 cup sugar 4 black peppercorns 1 large red onion, sliced 1/4 teaspoon kosher salt 1/4 [...]
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 1/4 [...]
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 1/2 [...]
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 [...]