Mill City Farmers Market promotes local, sustainable and organic agriculture, farmers and small businesses and access to healthy local foods.

Mill City Farmers Market

Recipes

Simple Garlic Rubbed Salmon (or Chicken) and Vegetables with Sweet Basil Dressing

Jul
29,
2014
Simple garlic rubbed salmon
by Market Chef Jenny Breen

8 servings-4 oz. each

This is a simple marinade for fish or chicken, paired with an equally simple dressing for vegetables. They work together nicely, and are very versatile. The marinade will work well with almost any type of fish, and the vegetables too will complement most any fish. Keep this one in your back pocket for your next spontaneous barbeque.

Read more on Simple Garlic Rubbed Salmon (or Chicken) and Vegetables with Sweet Basil Dressing…

Vietnamese Rice Noodle Salad

Jul
21,
2014
Vietnamese noodle salad
by Market Chef Heather Hartman

Serves 6

Ingredients
1 package rice vermicelli noodles, soaked in warm water for 10 minutes, cooked for 3-5 minutes, rinsed in cool water, drained.
Note: some noodles may take more time to cook, some less. Make sure to taste before draining to see if they are done. The cool water rinse will help wash off any residual starch, and will make them more slippery!
2 cups herbs, torn (Thai basil, cilantro, mint, parsley, sweet basil)
1 bunch spinach (I love the heavy leaves of the Malabar spinach from Mhonpaj’s Garden at Mill City Farmer’s Market) washed, and chopped
2 cucumbers, peeled if needed, sliced in half moons
1 head Napa cabbage, or lettuce, washed and chopped
3 carrots, cut in matchsticks
¼ cup rice wine vinegar
¼ cup sugar
½ teaspoon salt

 

Read more on Vietnamese Rice Noodle Salad…

Quesadillas with Goat Cheese, Greens, Fresh Herbs, and Salsa

Jul
14,
2014
quesadillas w goat cheese
by Market Chef Heather Hartman

Makes 8 half quesadillas

Ingredients
8 whole wheat flour tortillas
8 oz. goat cheese or about 1 cup, room temperature (Singing Hills Goat Cheese is preferred!)
2-3 bunches of greens, cleaned, stems removed, and chopped (kale, chard, or spinach)
2 cups salsa (purchased or homemade. Should not be too juicy, as it may squish out of the quesadilla)
1 cup chopped fresh herbs (cilantro, parsley, basil)

Read more on Quesadillas with Goat Cheese, Greens, Fresh Herbs, and Salsa…

Fattoush Salad with Chickpeas and Market Vegetables

Jul
8,
2014
Fattoush salad
by Market Chef Heather Hartman

Serves 4

This is a great recipe for using chickpeas and day old bread. Leftover chickpeas can be frozen, and used for hummus, put into salads, or baked with spices for a fun, protein packed snack. You can also use black eyed peas, or soybeans. Check out Rosemount Fresh Market’s dried beans at the Mill City Farmer’s Market!

Read more on Fattoush Salad with Chickpeas and Market Vegetables…

Greens with Miso Dressing and Toasted Almonds

Jun
30,
2014
Greens with Miso Dressing
by Market Chef Jenny Breen 

Serves 8-10

Ingredients
2 pounds assorted greens (such as arugula, mustard or spinach), well washed and dried 
2 medium onions or 2 washed leeks sliced 
6 cloves garlic, minced
1 inch ginger, peeled and minced
2 tablespoons olive oil
2 tablespoons toasted sesame oil
2 cups sliced or crushed almonds, toasted

Miso Dressing:

Read more on Greens with Miso Dressing and Toasted Almonds…

Swiss Chard Wraps with Spinach-Walnut-Flax Seed Pesto and Poached Salmon

Jun
25,
2014
Swiss chard wraps
by Market Chef Heather Hartman

Serves 6

Ingredients
2/3 cup toasted walnuts
2 cloves garlic
3 cups spinach
1 cup basil
1⁄4 cup ground flax seed
1/2 cup extra virgin olive oil
Juice of 1⁄2 lemon
1⁄2 cup grated parmesan
Salt to taste
1-2 bunches Swiss chard (collard greens, large leaf kale can also be used)
1 lb. Wild Salmon, trimmed, boned, and skinned
 

For the pesto:

Read more on Swiss Chard Wraps with Spinach-Walnut-Flax Seed Pesto and Poached Salmon…

Minnesota “Nice-oise”

Jun
2,
2014
MN Nice-oise
by Market Chef Jenny Breen
Ingredients
1 bunch garlic scapes
1 red onion, thickly sliced
8 oz. salmon
6 medium potatoes or sweet potatoes, quartered
4 eggs, hard boiled
1 cup capers
1 # salad greens and/or spinach
1/4 cup basil leaved, chopped
1 bunch asparagus
Olive oil
salt and pepper
 
Dressing: 
1/4 cup maple syrup
1/4 cup prepared mustard
6 cloves garlic, minced
1/4 cup lemon juice
salt and pepper
 

Read more on Minnesota “Nice-oise”…

Chyau Bodi Masala (Black Eyed Pea Curry)

May
27,
2014
black eyed pea curry

by Rashmi Bhattachan, Gorkha Palace

SERVINGS: 4-6

 Main Ingredients

2 cups of sliced mushrooms
Half a cup of black eyed peas soaked in hot water an hour ahead of cooking

 

Other important ingredients

Read more on Chyau Bodi Masala (Black Eyed Pea Curry)…

Asparagus Wild Rice Salad

May
19,
2014
asparagus wild rice salad

by Market Chef Jenny Breen

Ingredients

3 cups cooked hand harvested wild and brown rice (1/2 and 1/2)
1 bunch asparagus (if available), trimmed and cut into 2 1/2 inch pieces
1 cup peas or edamame
2 stalks rhubarb, sliced thinly
1 bunch ramps or spring onions, chopped
1 bunch spinach or arugula roughly chopped 
1/2 cup toasted walnuts, roughly chopped or hand crushed
1/2 cup sun dried tomatoes, rehydrated and chopped
Olive oil for roasting
 
Dressing: 
1 1/2 T. fresh dill or thyme minced
2 cloves garlic, minced
1/4 cup olive oil
2 T. fresh orange or apple juice
2 T.  fruity vinegar (raspberry, currant, pear)
1/2 tsp salt
1/2 cup pitted black and green olives, minced

Read more on Asparagus Wild Rice Salad…

Hot and Sour Soup with Spring Vegetables

May
12,
2014
hot and sour soup
by Market Chef Heather Hartman

Serves 4 to 6

Ingredients
6 cups vegetable stock
1 thumb sized piece ginger, peeled and sliced into big rounds
1 cup mushrooms, sliced (shitake or cremini are lovely)
1 cup snow peas or sugar snap peas, sliced
2 cups fresh greens, rough chopped (spinach, kale, or chard)
1 cup asparagus, sliced at an angle into small pieces
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
¼ cup tamari, or soy sauce
4 green onions, sliced small
2 eggs, whisked (optional)
½ lemon, juiced
½ cup chopped cilantro, parsley, or Thai basil
1 package tofu, pressed and diced small (optional)
 

Read more on Hot and Sour Soup with Spring Vegetables…