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Aprons & Diplomas Ready for Market Chefs!

Attention all Market Chefs–Did you complete your Mill City Cooks course work by attending 8 or more of our Saturday cooking classes this season? If yes, be sure to stop by our Indoor Market information booth with your stamp card to pick up your apron and diploma. Aprons will be available November 16th & 23rd…  Read More

Collard Green Wraps

Collard Green Wraps with Vegan Garden Pesto

This recipe is from local guest chef Lachelle Cunningham’s 2019 cooking class at the market. Learn more about Chef Lachelle Cunningham’s catering company and education work at Turn this recipe into your #WeeklyMarketMeal serving with fried tempeh strips or grilled fish, brats or burgers. Note: Vegetables listed in the ingredients for the wraps are…  Read More

Ajvar – Roasted Pepper and Eggplant Caviar

Ajvar is a delicious vegetable relish, or caviar, common in the Balkans and other parts of Eastern Europe. It’s a perfect recipe for late summer and early fall to use up sweet peppers and eggplant, and is delicious over kebabs, fish, chicken or as a dip with fresh pita bread. Makes roughly 2-3 cups.

Radish Leaf Green Goddess Dressing

Radish Leaf Green Goddess Dressing

While you are probably familiar with radishes as a root vegetable, did you know that the entire plant is edible? Radish leaves when young and tender are great for salads and on sandwiches. The older textured leaves are better blended into sauces, dressings or smoothies. Radish greens are a good source of vitamin A, vitamin…  Read More

Farmers Market Fritters

Farmers Market Fritters

These veggie-packed fritters are a fun finger food that kids love. They are an approachable way to get a complete farmers market meal on the table. They are customizable too, use whatever vegetables you like – corn, chopped peppers, shredded sweet potatoes, and many more work great in these as well. Kids will love helping…  Read More

Kale Pesto

Kid-Approved Kale Pesto

This cheesy, mild pesto is a great way to get your kids eating kale! It’s a quick, creative way to get some greens into a pasta dinner. Serve with pasta, zucchini noodles, on pizza, or as a dip! Leftover pesto can be stored in the fridge in an airtight container for one week, or frozen.…  Read More

Carrot Top Pesto

Carrot Top Pesto with Roasted Carrots

This recipe comes from MCFM’s 2020 nutrition intern Emma Schluter. Rather than tossing those beautiful carrots tops in the compost, add them to your meal! Carrot leaves have a mild taste that pairs well with basil and garlic in this sauce. Pesto can also be served with pasta, on sandwiches or as a party dip.…  Read More

Smoked Trout, Apple and Fennel Salad

A 150-year-old riverside trout farm

An hour east of Minneapolis in the scenic town of Star Prairie, Wisconsin, sits a gem of history and haven for delicious cold-water trout. Located on the bank of the Apple River, Star Prairie Trout Farm is a 150-year-old fish farming operation, raising rainbow trout in natural spring water. Visiting in winter, it is impressive…  Read More